Chemistry (general and organic), microbiology, physic, mathematic, Unit Operations.
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The main unit operations of food technology. The agro-food industries "from farm to fork": raw materials; main processes of transformation; the qualitative characteristics of: food products, by-products and intermediate-products.
Technology and Food: safety, quality, healthy, and specificity. The knowledge acquired will help to understand the issues relate to the "whole systems management" aimed to obtain safe food, of high quality, able to meet both the demands of the market and the needs of consumers.
The basic principles of unit operations. Introductory aspects. Food Supply Chain; quality, safety, health and specificity of food; alterations and preservation methods; the world of work (hard skills and soft skills).
Oil industries. Commercial classification of the oils; olives; the production process of extra virgin olive oil; the physico-chemical characteristics and quality of extra virgin olive oil; seed oils.
Cereal industries. Flours; bread; pasta; malt and beer.
Wine industries. General Overview.
Manufacture of canned vegetables. General overview; canned tomato.
Foods “nervini”. An overview (Chocolate, coffee, tea).
Milks and dairy products. Milks food: production processes and product classification; cheese making processes and cheese: production processes and classification; yogurt; ice cream.
Manufacture of meat and “salumi”. The transformation from muscle to meat; preservation of meat: refrigeration, freezing, high temperatures; charcuterie: classification of products and notes on some production processes.
Industries of fish products. Preservation and processing of fish; notes on some production processes.
- Lecture notes and course materials from the teachers.
- P. Cappelli, V. Vannucchi – Principi di chimica degli alimenti. Conservazione, trasformazioni, normativa, Zanichelli, 2015.