Academic Year 2021/2022 - 2° Year - Curriculum TECNOLOGIE DELLE INDUSTRIE ALIMENTARI
Teaching Staff: Elena Arena
Credit Value: 6
Scientific field: AGR/15 - Food science and technology
Course Language: Italian
Taught classes: 28 hours
Exercise: 28 hours
Term / Semester:

Learning Objectives

Through the application of case studies in laboratory, the course will give the students the tools for transferring the knowledge acquired in the various disciplines, to the production of foods. In particular, students will become aware of the role of the single ingredients and interactions among ingredients on food quality, and will address changes occurring to intermediate products, plants to be chosen and quality of finished products.

Course Structure

The course includes both lectures (or at a distance) and laboratory tests.

Information for students with disabilities and/or DSA.

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.

Detailed Course Content

Role of ingredients in the preparation of doughs: Water, Salts, Proteins, Fats, Sugars. Cookie production technology. Short dough and hard dough: haracteristics and properties. Preparation of leavened products. Preparation of yeasts: Definition DY, French System and American System. Evaluation of strength, acidity. Bread making. Bakery methods (direct, indirect, with carryover. Pastification, Processes and quality of the finished product. Beverage industry. Preparation of basic syrups. Flavors and dyes.

Textbook Information

- Appunti delle Lezioni

- Manley’s Technology of Biscuits, Crackers and Cookies, D. Manley, Woodhead Publishing

- Ingredient Interactions, A.G. Gaonkar, Marcel Dekker Onc.

- The soft Drinks Companion, M. Shachman, CRC Press

- Biotecnologia dei prodotti lievitati da forno, M. Gobetti e A. Corsetti, CEA

- Manuale di Panificazione. Tecnologie e laboratorio, ingredienti e aspetti nutrizionali, normativa di riferimento, L. Frati, HOEPLI