Learning objectives
To give the principal phenomens understanding, which happen during industrial processes. To give a knowledgemulidisciplinar approach to reach a judgement of different production stages.
Prerequisites
Basic congnitive requirements.
Course unit content
Knowledge of the technological processes of confectionery
Full programme
INTRODUCTION
RAW MATERIAL
- Sugars
- Sweeteners
- Confectionery fats
- Other ingredients
- Additives
- Colors
- Thickeners and stabilizers
- Flavors
TECHNOLOGY
- Chocolate
I - Cocao
II - Chocolates
III - Moulding and coverture
IV - Shelf life
- Confectionery I - Hard candies and toffee
- Confectionery II - Gummies, tablets, confetti, chewing gum
- Nougat
- Candied fruits
- Ice cream
- Coffee and tea
LEGISLATION
- Confectionery labelling.
Bibliography
F. Gunstone, J. Harwood, A. Dijskrta – The lipid handbook with CD-rom- CRC Press 2007 A. Karkeskind and J. P. Wolff - Oils and Fat Manual, Paris 1996 G. Bonaga,P.Capella,E.Fedeli - Manuale degli oli e dei grassi, Milano 1997 S.T. Beckett - Industrial Chocolate Manufacture and use - London 1996 E.B. Jackson – Sugar confectionery manufacture, London 1995 E.B. Jackson – Sugar confectionery recipes and methods, London 2002 B.W. Minifie – Chocolate, cocoa and confectionery, London 1998 W.P. Edwards – The science of sugar confectionery, London 1999 R. Andreotti e G.Mataloni, La preparazione industriale dei canditi, Parma 1991 R.T.Marshall, H.D.Goff. R.W.Hartel – Ice Cream, Kluwer 2003 O. Salvadori del Prato - Tecnologie del latte: burro, yogurt, gelato, latte alimentare, Bologna 2005 S. Michel - L’Arte e la Scienza dell’ Espresso, Trieste 1997 J.H.Hooper - Confectionery Packaging Equipment, Chapman Hall Food Sc. Book, London, 2002 L. Piergiovanni - Dispensa Corso Università Milano “Tecnologia del condizionamento e della distribuzione” http://www.distam.unimi.it (home page docenti) L.e E. Rizzati, Tutela igienico sanitaria degli alimenti e bevande e dei consumatori (con CD-ROM), Milano 2003 (€ 130) G.De Giovanni – Le etichette dei prodotti alimentari – Edagricole, Bologna 2004 D. Dongo – Etichette e pubblicità: principi e regole – Edagricole, Bologna 2004
Teaching methods
Front lessons
Exercises
Product taste
Plant visits
Assessment methods and criteria
Oral chcek o known competence
