LABORATORY OF FOOD TECHNOLOGIES AND FORMULATIONS

1) knowledge and understanding: Interactions between ingredients in food formulations. Water, salts, proteins, fats. Cookie production technology process parameters. Role and characteristics of the ingredients. Short dough and hard dough, characteristics and properties. Effect of ingredient substitution on the properties of the finished product. The leavened. Yeast Preparation: Definition DY, French System and American System. Strength, acidity evaluation. Bakery. Methods of baking (direct, indirect, with carryover). Pastification. Processes and quality of the finished product. Beverage industry. Preparation of basic syrups (° Brix, sugar substitution, viscosity). Flavors and dyes.

2) ability to apply knowledge and understanding: the course, through the application of case studies in the laboratory, aims to provide the tools for transferring the knowledge acquired in the various disciplines to food production. In particular, the student, through the modification of each single ingredient, understanding the role and interactions with other ingredients will be able to evaluate the changes in the properties and quality of the finished products and choose the optimal systems to use.

3) autonomy of judgment: the course makes the student capable of analysis and critical evaluations concerning the choice of the appropriate ingredients for obtaining the intermediate or finished product having the desired qualitative properties.

4) communication skills: ability to support and communicate choices regarding the subjects within their competence

5) learning ability: at the end of the course the student is expected to have the ability to apply knowledge skills in different contexts, orienting study methods and reasoning towards a work perspective

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.

Knowledge of processes and operations of food technologies and food chemistry.

Interactions between ingredients in food formulations. Water, salts, proteins, fats. Cookie production technology process parameters. Role and characteristics of the ingredients. Short dough and hard dough, characteristics and properties. Effect of ingredient substitution on the properties of the finished product. Color parameters.

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.

Food labeling and nutrition declaration

- Lecture notes

- 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 

Verification of learning takes place through oral interview and discussion of laboratory experiences. The evaluation of the student's preparation will take place on the basis of the following criteria: learning ability and level of depth of the topics covered, properties of synthesis and exposition, and the student's ability to reason.

The vote follows 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

Ability to analyze and synthesize: 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

Use of 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

Use of 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.

 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 (Center for Active and Participated Inclusion - Services for Disabilities 

Nutritional labels

Food formulation

Functional properties of the ingredients

Color and properties

Doughs and process parameters