Learning objectives
Knowledge and understanding
At the end of the course, the student will have acquired the basic knowledge about the market trends, the cereal commodities and the technological functionality for processing raw products into products
Applying knowledge and understanding
The student will be able to set up the design of a process and its equipment based on the cereal processing technology: milling industry, bakery products, pasta, beer, gluten free products;
Making judgements
The student will be able to extend the approach used in this course to further products and processes used in the cereal based sector
Communication skills
The student will learn the vocabulary specific for food processing, food safety and food equipment
Learning skills
Students will be able to deepen their knowledge in the field of food processing and technological operations of cereal products also by independently examining specialized texts, journals or magazines.
Prerequisites
There are no compulsory prerequisites, but students are advised to have attended
the courses of Tecnologie Alimentari I, Chimica degli Alimenti e Laboratorio di Chimica Applicata agli Alimenti, Tecnologie Alimentari 3
Course unit content
Overview of cereal-based market.
Characteristics of the most important cereals used in national and international food industries.
Principal cereal-based products and processing technology (cereal milling. fresh and dry pasta, gluten free products, bread, beer).
Specific legislation and regulations
Full programme
- General information, compositional and technological characteristics of most important cereals
- Milling technology
- Technology pf bakery products
- Technologyof pasta
- Technology of glutenfree products
- Technology of beer
Bibliography
Kulp K., Ponte J.G., 2000. Handbook of Cereal Science and Technology. Marcel Dekker, Inc., New York.
Dendy D.A.V.,Dobraszczyk B.J., 2001. Cereals and Cereal Products. Chemistry and Technology. Aspen Publishers, Inc., Gaithersburg, Maryland.
B. Carrai , Arte bianca (materie prime, processi e controlli), Il Sole 24 ore Edagricole, Bologna, 2010.
Teaching methods
The theoretical topics of the course are explained by means of lectures enriched with practical examples and case studies.
Assessment methods and criteria
Written examination which consists of 4 questions to each of which are assigned up to 7.5 points. Students who gained at least 18/30 in the written examination may apply to take an oral supplementation (which will account for 50% of the final grade), or verbalize the mark of the written test.
Other information
Attendance at a course is not mandatory but strongly recommended
