Learning objectives
The student will learn some of the technological processes for confectionery products production and will comprehend the main phenomena occurring in industrial productions. A multidisciplinary approach will be used to critically evaluate production steps.
Prerequisites
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Course unit content
The objective of this course is to highlight the following information on confectionery products:
- Products’ definitions
- characterization of products characteristics (law, functional and nutritional characteristics, consumer expectations related to perceived quality lack of defects, .)
- sector’s economic impact
- tasting, when possible
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- Ingredients
- Ingredients’ properties (law and voluntary requirements, physico-chemical properties and industry expectations),
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- Production process
- Flow sheet of unit operations, examples of production plants lay out (horizontal and vertical)
- Description of the physical, chemical and biological phenomena taking place in each unit operation
- Description of each processing unit, functional scheme, processing conditions
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- Packaging and shelf-life
- Products quality
- Most important packaging materials and processes
- Shelf-stability
Full programme
INTRODUCTION
INGREDIENTS
- Sugars
- Sweetners
- Fats for confectionery
- Other ingredients
- Food additives
- Colorants
- Thickening and stabilizing agents
- Flavours
TECHNOLOGY
- Food products design principles
- Chocolate
- 1) Cocoa
- 2) Chocolate types
- 3) Moulding and covering
- 4) Storage
- Confectionery 1: hard candies and toffee
- Confectionery 2: Gummy candies, panning, chewing gum
- Nougat
- Candied fruit
- Flour confectionery
- Ice cream
- Coffee, tea and other energizer beverages
OTHERS
- Fundamentals of packaging
- Quality
- Confectionery products labelling
- New products developement
Bibliography
- Lecture notes provided on Department website - Bibliografia di riferimento: INDUSTRIA DEI GRASSI F. Gunstone, J. Harwood, A. Dijskrta – The lipid handbook with CD-rom- CRC Press 2007 - G. Bonaga,P.Capella,E.Fedeli - Manuale degli oli e dei grassi, Milano 1997 INDUSTRIA DOLCIARIA 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 - S. Michel - L’Arte e la Scienza dell’ Espresso, Trieste 1997 PACKAGING J.H.Hooper - Confectionery Packaging Equipment, Chapman Hall Food Sc. Book, London, 2002 - L. Piergiovanni, S. Limbo - Materiali, tecnologie e qualità degli alimenti, Springer R. Verlag 2010 - ETICHETTATURA L.e E. Rizzati, Tutela igienico sanitaria degli alimenti e bevande e dei consumatori (con CD-ROM), Milano 2007 G.De Giovanni – Le etichette dei prodotti alimentari – Edagricole, Bologna 2004 RICERCA E SVILUPPO DEI NUOVI PRODOTTI M. Martin, Managing Technological Innovation and Entrepreneurship, Reston, 1984 - J. Mckenzie e A. Reynolds, Innovations Success in the Food and Drink Industry, London 1997
Teaching methods
Lectures, laboratory and computer-assisted experiences, production sites visits
Assessment methods and criteria
The evaluation will require the presentation of a production process and the following factors will be judged:
- Knowledge and ability to comprehend
- Knowledge application
- Ability to draw conclusions
- Communication skills
- Ability to gain knowledge
Other information
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