PROCESS AND SENSORY EVALUATION OF FOOD

The course aims to provide the student with the main knowledge related to the processes of conservation and transformation of the products of the main agri-food chains intended for human nutrition, learning the technologies of the related production processes that lead from raw materials to the product.

Expected learning outcomes:

 Knowledge and understanding: Knowledge useful for understanding the main phenomena related to transformation processes and the technical requirements of the agro-food industry;

 Ability to apply knowledge and understanding: Ability to apply acquired knowledge in the search for suitable technologies to solve problems related to the processing and management of agri-food products;

 Independent judgment: Ability to critically select the best technical and management solutions applicable to different agro-industries and present the results of an elaborated technical solution;

 Communication skills: Ability to interact with industry technicians, suppliers and agribusiness entrepreneurs to solve technical problems in the agribusiness sector;

Learning skills: Ability to independently study scientific literature in the field and critically evaluate data and technical information.

Lectures (28 hours - 4 CFU) and exercises (28 hours - 2 CFU) (classroom and company), also on line

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the Syllabus.

Learning assessment may also be carried out on line, should the conditions require it.

Information for students with disabilities and/or DSA. As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contact of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or DSAs), in the person of professor Anna De Angelis.

Basic knowledge of chemistry and microbiology

Food preservation.

Dairy industry: Chemical composition of milk. Processing and storage of milk. Production technology for cream, butter, yogurt. Cheese: process, classification, maturation, defects, principal Italian cheeses.

Olive oil industry: chemical composition of oil. Extraction systems. Classification. Regulation for oils and legal parameters; Table olives; olives for fresh consumption; Seed oil.

Enology: grapes, must and wine; Alcoholic fermentation. Winemaking. Stabilization. Alterations. Special wines: sparkling wines and liqueurs.

Brewing technology.

Contribution of education to the goals of the 2030 Agenda for Sustainable Development

GOAL 12: RESPONSIBLE CONSUMPTION AND PRODUCTION

12.3 By 2030, halve global per capita food waste at retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses

12.5 By 2030, substantially reduce waste generation through prevention, reduction, recycling and reuse

12.6 Encourage companies, especially large and transnational companies, to adopt sustainable practices and integrate sustainability information in their regular reports

Mode:

- lecture

- dedicated seminar

- study visit

1. Antolini V., Cappelli P., Fabbri B., Vannucchi V. “Trasformazioni e produzioni agroalimentari”. Zanichelli Editore S.p.A. - 2017 (ISBN 978-88-08-72129-7);

2. Menaggia G., Roncalli W. "L'industria agroalimentare 1 Processi e tecnologie" Franco Lucisano Editore (ISBN 978-88-08-62121-4);

3. Menaggia G., Roncalli W. "L'industria agroalimentare 2 Prodotti e sottoprodotti" Franco Lucisano Editore (ISBN 978-88-08-33737-5).

The assessment of learning takes place through an oral interview. The evaluation of the student's preparation will take place on the basis of the following criteria: learning ability and level of depth of the topics covered, synthesis and exposure properties, and the student's reasoning skills.

The vote follows the following pattern:

Not eligible

Knowledge and understanding topic: Important shortcomings. Significant inaccuracies

Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate

18-20

Knowledge and understanding of the subject: At the threshold level. Obvious imperfections

Analysis and synthesis skills: Just enough skills

Use of references: Just appropriate

21-23

Knowledge and understanding of the topic: Routine knowledge Analysis and synthesis skills: It is able to correct analysis and synthesis. Argue logically and consistently

Use of references: Use standard references

24-26

Knowledge and understanding topic: Good knowledge

Analysis and synthesis skills: He has good analytical and synthesis skills. Arguments are expressed consistently

Use of references: Use standard references

27-29

Knowledge and understanding topic: Knowledge more than good

Analytical and synthesis skills: Has remarkable analytical and synthesis skills

Use of references: Deepened the topics

30-30L

Knowledge and understanding topic: Excellent knowledge

Analytical and synthesis skills: He has remarkable analytical and synthesis skills.

1. Food preservation systems;

2. The olive oil industry;

3. The wine industry;

4. The dairy industry;