FOOD TECHNOLOGY

This course aims to provide theoretical and applying knowledge about the main processing techniques that are used in food manufacturing in the Mediterranean Basin. It explains the principles of each process, the equipment used, the effects of formulation, processing and preservation on the chemical composition of raw materials, as well as on the main properties of foods and their nutritional aspects of quality.

The specific areas of study are: minimally processed fruits and vegetables; oenology and non-alcoholic beverages; oil processing; bread, pastries, cakes, biscuits processing; dairy processing; egg, meat and derivatives.

Furthermore, this course aims to include recent information on the main developments in food processing, giving specific critical tools for recognise and correctly handle the principal issues in this domain.

Reference books

1. Barbagallo R.N., 2016. Corso di Tecnologie Alimentari. Parte I/ Parte II.
2. Menaggia G., Roncalli W., 2015. L’Industria Agroalimentare. Franco Lucisano Editore.
3. Cappelli P., Vannucchi V., 2005. Chimica degli alimenti. Terza edizione. Zanichelli.
4. Vitagliano M., 1998. Tecnologie e Trasformazioni dei Prodotti Agrari. Edagricole.

The professor will make available through the STUDIUM.UNICT.IT platform supplementary teaching materials.

Texts for consultation and readings

• Melissano M., 2009. Alimenti e alimentazione Chimica, Igiene degli Alimenti e Tecnologia dei Processi Alimentari. Edagricole.
• Singh R.P., Heldman D.R., 2015. Principi di Tecnologia Alimentare. Casa Editrice Ambrosiana.
• Brennan J.G., Grandison A.S., 2011. Food Processing Handbook. John Wiley & Sons.