Learning objectives
- To know and remember the food processing techniques used by the industry to produce beverages/foods such as wine, fruit juices, soft drinks, coffee and tea.
- To apply the knowledge acquired during the course for the valorization and promotion of the products covered by the course.
- To be able to critically discuss the link between the technological processing and the quality of the finished product for the foods object of the course.
- To be able to communicate with a proper technical and scientific language the knowledge learned to different stakeholders.
- To be able to act in the contests for the valorization, marketing and promotion of the products covered in the course.
Prerequisites
Basic concepts about microbiology and food chemistry are useful for a proper comprehension and understanding of the topics discussed in the course.
Course unit content
In the first part of the course the technological aspects of the wine industry by reviewing each step of the process, from grape harvest to the processed wine product, are discusses. In particular, all technological and processing aspects in relation to their effects on the quality properties of the final product including those related to its origin are described.
In the second part of the course non-alcoholic beverages such as fruit juices and soft drinks are discussed. The last part of the course deals with the technological and quality aspects of nerve foods such as coffee and tea
Full programme
- Wine (harvest, wine making with and without maceration, stabilizing treatment, aging and physico-chemical and sensory changes, defects and alterations of wines).
- Special wines (rosé, fortified, sparkling, raisin wines).
- Spirits
- Non-alcoholic beverages: fruit juices and soft drinks.
- Nerve food: coffee and tea.
Bibliography
Mandatory: PPT presentation material used during lessons and supplied by the teacher on the elly platform.
Supplementary Materials:
- Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications, 2nd Edition
Pascal Ribéreau-Gayon (Editor), Denis Dubourdieu (Editor), B. Donèche (Editor), A. Lonvaud (Editor)
ISBN: 978-0-470-01034-1.
- Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and Treatments, 2nd Edition
Pascal Ribéreau-Gayon (Editor), Yves Glories (Editor), Alain Maujean (Editor), Denis Dubourdieu (Editor)
ISBN: 978-0-470-01037-2.
Teaching methods
Lectures are carried out with the assistance of slides provided to the students.
The lessons will be organized face-to-face. During the lessons, face-to-face situations will be alternated with interactive situations.
Some seminars will also be offered.
Any other teaching method contingent on the evolution of the Covid-19 pandemic will be the result of the implementation of the University indications.
Assessment methods and criteria
A written exam will be performed at the end of the course. The exam will consist in open questions with the aim to verify the level of knowledge acquired and the scientific-technical language achieved by the students.
The written exam consists of four answers each of them with the same weight on the overall evaluation.
The overall evaluation, using a 0/30 scale, is the sum of the points obtained in the single questions.
Other information
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