AGRI-FOOD INDUSTRIES
Oral examination planned to test the knowledge of the skills acquired during the course, with particular regard to: characteristics of raw materials and finished products; transformation processes and relative incidence of production technologies on food quality, safety and functional properties.
During the course the students will be invited to elaborate a group work, on topics not teched in the classroom. Each student They will have to collaborate with 2-3 other students. Each work will be shown in the classroom and it will be evaluated both in its completeness and in the specific contribution of each student. The integration and uniformity of specific contributions within the working group as well as the correctness, completeness, clarity, and ability to synthesis in the written and the oral presentation will be assessed. This work will serve to stimulate the ability to work in groups and interact with other colleagues, as well as the ability to consult and use bibliographic material, both on paper and online
The evaluation obtained by each student for the group work will be an integral part of the final overall evaluation, with a weight of 1/3.
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). (0.25 ECTS)
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). (1.25 ECTS)
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. (1 ECTS)
Manufacture of grain. Bread; pasta; malt and beer. (0.5 ECTS)
Manufacture of canned vegetables. Unit Operations industry characteristics; canned tomato. (0.25 ECTS)
Milk and dairy products. Milks food: production processes and product classification; cheesemaking and cheese: production processes and classification; yogurt. (1.25 ECTS)
Manufacture of meat and sausages. Overview. (0.25 ECTS)
Industries of fish products. Overview. (0.25 ECTS)
Tutorials. (2 ECTS)
- Lecture notes and course materials from the teacher.
- 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.
Specific insights on various topics may be found in the following books:
- P. Cappelli, V. Vannucchi – Chimica degli Alimenti: Conservazione e trasformazioni, Zanichelli, 2005.
- Trapani N., Cultura e Tecnica Enologica, Vol. I-II, Enovitis, 2009.
- AA.VV. – Oleum, Edagricole, 2011
- Salvatori del Prato – Tecnologie del latte, Edizioni Edagricole, Bologna, 2005.
- Salvatori del Prato – Trattato di Tecnologia Casearia, Edizioni Edagricole, Bologna, 2001.
- Carrai B., Arte Bianca – Materie prime, processi e controlli. Calderini edagricole, 2001.
- Cheftel J.C, Cheftel H., Biochimica e tecnologia degli alimenti, Edagricole, 1988, Vol. I-II