96549 - Principles of Food Technologies and Quality of Food Products

Learning outcomes

Students will acquire the ability to assess the quality and safety of food in relation to the characteristics of the raw material, technology and conditions of production, distribution and serving. They will acquire the ability to examine, interpret and communicate a typical product specification in relation to.

Course contents

Principles of the quality of agro-food products. The alterations of foods, stabilization techniques and general principles of quality control of agri-food products and derivatives. Main transformation processes and their influence on the quality. Definition and evaluation of quality from the authenticity of food: meaning of the main quality marks of typical products, PDO, PGI and other commercial indications.

The in-depth study of the classes of agri-food products will be for the student application examples of the first part of the course, which will strengthen and complete the general knowledge of the quality of agro-foods.

At the end of the course, the student will have the ability to critically evaluate the phenomena and will be able to apply the skills of examining the quality of agri-food products.

Training prerequisites

For this teaching the student must have a good preparation in the fundamentals of mathematics, physics and chemistry. This knowledge is acquired through the basic lessons of the first year of the course.

Milk and derivatives: Definition and composition of milk, heat treatments on milk, meaning of the analysis of the main components of milk, Cheesemaking: mechanism, Milk aptitude for cheese making, Parmigiano Reggiano technology, butter production technology.

Fatty substances: Composition and general characteristics, Extraction from oilseeds, refining of crude oils, Extraction from oilseeds, oils from the processing of olives, meaning of the analysis of the main components of the fatty substances.

Alcoholic drinks: Composition and general characteristics, Grape transformation technology: wine making in red, white, rosé and by carbonic maceration, The use of sulphur dioxide, meaning of the analysis of the main components of the wines.

Cereals and derivatives: Composition and general characteristics, Wheat flour, Gluten formation, Production of the dough, Meaning of the analysis of the characteristics and main components of wheat flour

Practical exercises and seminars (total 20 hours) will be done on mod2

Readings/Bibliography

Teaching material updated during the lesson, will also available through registration to the distribution list, username and password at AMS Campus - AlmaDL - University of Bologna. Scientific articles will be made available through the University Library System

Teaching methods

Lectures, tutorials and group work The teaching consists of 6CFU of which 2CFU practical activity

Assessment methods

The assessment will consist of an individual written task consisting of 8 questions, partly open and partly answering a predetermined text, to be completed in 60 minutes. In compliance with active emergency medical regulations, a written paper possibly related to the exercise activities.

Teaching tools

slides and scientific papers

Office hours

See the website of Maria Caboni

See the website of Silvia Marzocchi