Academic Year 2017/2018 - 1° Year
Teaching Staff: Riccardo Nunzio Barbagallo
Credit Value: 6
Taught classes: 35 hours
Term / Semester:

Learning Objectives

This course aims to provide theoretical and applying knowledge about the main processing techniques that are used in food manufacturing in the Mediterranean Basin. It explains the principles of each process, the equipment used, the effects of formulation, processing and preservation on the chemical composition of raw materials, as well as on the main properties of foods and their nutritional aspects of quality.

Detailed Course Content

The specific areas of study are: functional food classifications; management of waste and by-products from food processing; food additives; flavours and flavorings; complements of food technology; minimally processed fruits and vegetables; nonalcoholic beverages; bread, pastries, cakes, biscuits processing; egg, meat and derivatives. Furthermore, this course aims to include recent information on the main developments in food processing, giving specific critical tools for recognise and correctly handle the principal issues in this domain.

Textbook Information

Reference books

  1. Cappelli P., Vannucchi V., 2005. Chimica degli alimenti. Terza edizione. Zanichelli.
  2. Cappellano S., 2009. Manuale della ristorazione. Casa Editrice Ambrosiana.
  3. Melissano M., 2009. Alimenti e alimentazione Chimica, Igiene degli Alimenti e Tecnologia dei Processi Alimentari. Edagricole.
  4. Menaggia G., Roncalli W., 2015. L’Industria Agroalimentare. Franco Lucisano Editore.
  5. Pompei C., 2005. La trasformazione industriale di frutta ed ortaggi. Tecnologie per la produzione di conserve e semiconserve vegetali. Edagricole.

The professor will make available through the STUDIUM.UNICT.IT platform supplementary teaching materials.


Texts for consultation and readings

  • Barbagallo R.N., 2016. Corso di Tecnologie Alimentari. Parte I/ Parte II.
  • Brennan J.G., Grandison A.S., 2011. Food Processing Handbook. John Wiley & Sons.
  • Da-Wen Sun, 2005. Emerging Technologies for Food Processing. Academic Press.
  • Singh R.P., Heldman D.R., 2015. Principi di Tecnologia Alimentare. Casa Editrice Ambrosiana.
  • Porretta A., Porretta S., 2013. L’industria delle conserve alimentari. Chiriotti Editori.
  • Vitagliano M., 1998. Tecnologie e Trasformazioni dei Prodotti Agrari. Edagricole.