Learning objectives
Learning outcomes of the course will be the acquisition of a language formally correct regarding the topics covered, particularly in relation to the concept of food quality and quality control, the ability to express the content related to the steps of the food processes in a clear and straightforward manner, the ability of connections between the different parts of the course and between processes and operations of the food industry.
In addition, the student will gain expertise in the field of fat and meat product technology in order to present ability to solve technological problems related to processes and products in these topics during his/her future employment or during the attendance of an advanced degree courses in the same areas
Prerequisites
Basic knowledges on operations of food industry and chemistry are required
Course unit content
In the first part of the course, the teacher will supply to the students a complete knowledge about the oil and fat technology explaining in detail all the steps of processing from raw materials to finished products.
In addition, detailed notions will be given on main fats and oils used in the food industry and their applications in various fields of food technology emphasizing their importance and their properties in these areas. Technological innovation in this field will be further discussed in this part of the course.
In the second part of the course, the teacher will discuss some meat products such as cooked products and raw cured products from the traditional Italian gastronomy, explaining in detail all the processing steps from raw materials to finished products.
In the third part of the course, the teacher will give fundamental notions about the concept of food quality in its various meanings. The biological, chemical and physical agents that may affect the food quality will be also discussed as well as the ISO rules and regulations at the base of quality control and management in the food industry
Full programme
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.
Interesteresterification, hydrogenation, fractioning
Shortenings
Margarine
Meat product technology:
Cooked ham, meat emulsions, mortadella bologna, frankfurters
Parma ham, coppa, bacon, speck
Natural and artificial casings
Food quality management, physical, chemical and biological hazards
ISO rules and regulations
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
Slides furnished by the teacher to the students
Links to web sites useful for the students
European regulations
Teaching methods
The course will consist of teacher lectures and of seminars of addicts from food industry in the area of food technology.
Assessment methods and criteria
The final exam is a written exam. The written text consists of 5-7 questions about general topics relating to the whole program of the course. From the answers given by the student, the teacher tests his/her ability to understand the different steps of food processes topic of the course and the interconnections between these various steps. In addition, specific questions will be also present in the examination text from whose responses the teacher will assess the understanding of the principles of food technology and quality management applied to processes and products covered in the course.
The teacher will assess the degree of understanding of the subject by the completeness of the responses and the ability of the student to establish connections between the various topics giving a score commensurate with the expressed understanding and capabilities that will be the score achieved for the overcoming of the module. The final score of the course will be the arithmetic mean of the scores of the two modules.
There are no tests during the course but the teacher will continously asks questions to the students during the lessons to understand the extent to which the class itself is able to link content previously granted to those being delivered.
Other information
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