FOOD PROCESSINGAcademic Year 2020/2021 - 1° Year
Credit Value: 6
Scientific field: AGR/15 - Food science and technology
Course Language: Italian
Taught classes: 35 hours
Exercise: 14 hours
Term / Semester: 2°
The course aims to transfer the theoretical and applicative knowledge concerning the main food processing technologies with particular reference to the productions of the Mediterranean area. The course focuses on the problems and interactions that exist between product, process and storage in the context of food production in order to provide a global knowledge of the processes and technologies used in food processing.
The course aims to provide students with: the knowledge necessary to understand and face the problems in the transformation and production of a food. In particular, attention will be focused on the interactions between raw materials and transformation processes to obtain a high quality food
Lectures and exercises (classroom and company), also on line
If teaching is done in mixed or remote mode, specific changes to the program may need to be made
Detailed Course Content
Introduction to the course. Description of the transformation processes of raw materials and their meaning and problems relating to food preparation and critical process points
Processes of Transformation in the non-alcoholic beverage chain: Generalities and classification of non-alcoholic beverages. Characteristics and composition of juices and semifinished products. Product types.
Transformation processes in the bakery product chain: classification of bakery products. Technological aspects of bread making. Defects and alterations related to the preservation and shelf life of the products. Quality index of the finished product.
Pasta production process: production process and technological aspects
Transformation processes in meat production chains, fish and poultry derivatives: Meats and their derivatives, classification and cuts, chemical composition and nutritional value. Salami production technology. Generalities and classification of fishery products, chemical composition and nutritional value. Preserved fish products.
1. Cappelli P., Vannucchi V. 2005. Chimica degli alimenti. Terza edizione, Zanichelli.
2. Melissano M. 2009. Alimenti e alimentazione Chimica, Igiene degli Alimenti e Tecnologia dei Processi Alimentari. Edagricole.
3. Cappellano S. 2009. Manuale della ristorazione. Casa Editrice Ambrosiana.
4. Menaggia G., Roncalli W. 2015. L'Industria Agroalimentare. Franco Lucisano Editore
Dispense e materiale per consulatazione e letture saranno disponibili tramite piattaforma Studium.Unict.it