Food science and technology | University of Parma

Professor
Academic discipline: Scienze e tecnologie alimentari (AGR/15)
Field: Discipline della tecnologia alimentare
Type of training activity: Characterising

42 hours
of face-to-face activities

6 credits

hub: -

course unit
in - - -

lectures timetable unavailable

exam calls

Integrated course unit module: Food Technology 3

Learning objectives

Basic knowledge of fat and meat product technology
Introduction to quality management

Prerequisites

Basic knowledge of food technology

Course unit content

Basic knowledge of fat and meat product technology
Introduction to quality management

Full programme

Fat technology:
Physico-chemical properties of vegetable oil and animal fat, oils by olive, bulk movement of edible oils, oilseed extraction by pressure and solvent. Refining by physical and chemical methods. Oil and fats modification: hydrogenation, interesterification, winterization, fractionation. Special fats: butter, shortenings and margarine

Meat product technology:
Cooked ham, meat emulsions, mortadella bologna, frankfurters

Parma ham

Natural and artificial casings

Food quality management, physical, chemical and biological hazards

Bibliography

Sostanze Grasse Alimentari-Giovanni Amelotti-Clesav Ed. Manuale degli Oli e dei Grassi-Cappella, Fedeli, Bonaga, Lercker-Tecniche Nuove Ed.

Vegetable oils in food technology-Ed by Gunstone FD-CRC Press Edible oil processing- Ed by Hamm W & Hamilton RJ- CRC Press

The chemistry and technology of edible oils and fats and their high fat products- Academic Press

Industria dei salumi-Edagricole

Teaching methods

Oral lessons

Assessment methods and criteria

Written and oral examination

Other information

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FOOD PROCESSING AND QUALITY MANAGEMENT 2 cod. 1004077