Students should have been previously enrolled in a graduate level course including basic knowledge of: Chemistry (general and organic), biochemistry, microbiology, biology, physic, mathematic, English, tree-crops, and livestock.
Oral examination planned to test the knowledge of the skills acquired during the course.
The agro-food industries "from farm to fork": raw materials; the main processes of transformation; the qualitative characteristics of food products, by-products and intermediate products. It will also study the main impact of the technologies on food safety, quality, healthy, and specificity.
Introduction. The food chain; quality, safety, health and specificity of food; preservation methods; the world of work (hard skills and soft skills).
Wine industries. The grapes; processes of production and stabilization of wines; chemical-physical characteristics and quality of the wines; commercial classification of wines; distillates (overview).
Oil industries. Commercial classification of the oils; olives; the process of production of extra virgin olive oil; the physic-chemical characteristics and quality of extra virgin olive oil; seed oils.
Manufacture of grain. Bread; pasta; malt and beer.
Manufacture of canned vegetables. Unit Operations industry characteristics; canned tomato.
Milk and dairy products. Milks food: production processes and product classification; cheesemaking and cheese: production processes and classification; yogurt.
Manufacture of meat and sausages. Overview.
Industries of fish products. Overview.
- G.G. D’Ancona – Industrie AgroAlimentari, vol 1. “trasformazioni, Prodotti, Qualità”, Ed REDA, 2012
- G.G. D’Ancona – Industrie AgroAlimentari, vol 2. “trasformazioni, Prodotti, Qualità”, Ed REDA, 2012
The teaching approach will be diversified according to the different training sessions and will stimulate the four main aspects of knowledge: facts, how to do, human behavior, and communication.
Lectures: 40 hours. Tutorials (16 hours): simulations in the classroom relating to: quality, food production processes diagram, exercises. Visits to some food industries.