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. In particular, attention will be focused on the interactions between raw materials and transformation processes to obtain a high quality food

In relation to the Dublin Descriptors 1 (knowledge and understanding) and 2 (ability to apply knowledge and understanding), the course aims to provide students with the necessary knowledge to understand and address the problems in the processing and production of a food. In relation to the Dublin Descriptors 3 (autonomy of judgment), 4 (communication skills) and 5 (learning ability) the teaching aims to make students acquire the ability to analyze and understand food transformation processes and the critical points of the process in order to be able to propose corrective actions for the optimization of the process.

The course includes n. 35 hours frontal (or remote) and n. 28 hours of exercises (exercises in the company in person or remotely, specific in-depth seminars on the problems of the food supply chains with discussion of case studies)

Lectures and exercises (in the classroom and in the company), also online

If the course is delivered in blended or remore mode, appropriate adjustments may be to the above, in order to ensure consistency with the syllabus

Information for students with disabilities and / or SLD

To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the didactic objectives and specific needs.

It is also possible to contact the CInAP referent teachers (Center for Active and Participated Integration - Services for Disabilities and / or SLD) of our Department, prof. Anna De Angelis.

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. 

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

5. Fellow P.J. 2016 4th edition. Food Processing Technology: Principles and Practice. Woodhead Publishing

6. La trasformazione industriale di frutta e ortaggi

Lecture notes and material for consultation and reading will be available on the Studium.Unict.it platform

Two written midterm exams are scheduled, graded out of fifteen, followed by a written and an oral exam. Students who have not passed and/or taken the midterm exams must pass a single written exam and the oral exam.
The written exam will be structured as follows:

Closed-ended, open-ended, and fill-in-the-blank questions on the processes covered in class. Description of critical points and a critical analysis of a process chosen by the student. The written exam grade contributes to the final grade on a weighted basis.
The oral exam will cover all the manufacturing processes discussed. The evaluation will take into account the student's mastery of technical language and their critical approach to presenting the topic.
The final grade is expressed out of thirty according to the following scheme:

Unsuitable

Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize
Use of references: Completely inappropriate

18-20

Knowledge and understanding of the topic: At the threshold level. Obvious imperfections
Analysis and synthesis skills: Just enough skills
Use of references: As appropriate

21-23
Knowledge and understanding of the topic: Routine knowledge Analysis and synthesis skills: It is capable of correct analysis and synthesis. Argue logically and consistently
Using references: Use standard references

24-26
Knowledge and understanding of the topic: Good knowledge
Analysis and synthesis skills: Has good analysis and synthesis skills. The arguments are expressed consistently
Using references: Use standard references

27-29
Knowledge and understanding of the topic: Knowledge more than good
Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis
Use of references: Has explored the topics

30-30L
Knowledge and understanding of the topic: Excellent knowledge
Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis.
Use of references: Important insights.

Learning assessment may also be carried out on-line, should the conditions require it. To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).

- Identify the critical points of the processes covered by the course

- Description of the issues related to the shelf life of the products obtained from the processes covered by the course

- Description of the production process and production techniques of food and / or a functional food