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.
Tutorials.