Learning objectives
To know and understand the main processing lines of some italian food product: wine, pasta production, fruit and vegetables technologies, sewage and cleaning technologies..
Prerequisites
Students must have attended at Tecnologie Alimentari 1 and 2 lessons
Course unit content
Fruit and vegetable canned products. Selection, volume rduction, blanching treatments. Milling and pasta technology. Drying as unit operation. Packaging e main phisical properties of materials. Polymers permeability.
Wine technology, stabilizing treatments, additives and other technological practises in oenological field.
Haccp, general terms and applications to the main food industries. Cleaning and sanification of industrial plants. Sewage techniques and recovery from food industries
Full programme
MODULE 1: Fruit and vegetable processed products. Blanching and thermal treatments. Grain milling and pasta technology. Drying of foods. Food packaging and related technical meterials (paper, glass, plastics and metal cans. Polymer permeability and technical data. Wine making techniques. Haccp rules and applications. Cleaning and sanitation of processing lines. Waste recycling in the food industries. MODULE 2: Fat technology:
Physico-chemical properties of vegetable oils and animal fats, oils by olive, bulk movement of edible oils, oilseed extraction by pressure and solvent. Refining steps by physical and chemical methods. Meat product technology: Cooked ham, meat emulsions, mortadella bologna, frankfurters Parma ham, coppa, bacon Natural and artificial casings
Food quality management, physical, chemical and biological hazards - ISO rules and regulations
Bibliography
Slides and other electronic references given by the teacher
Teaching methods
Class lessons, lab exercises and guided tours
Assessment methods and criteria
Speech by the student about one or more issues of the teaching course
Other information
Seminars are communicated to students at the beginning of the semester
