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
Nothing
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.
Finally,the role of the fat in processing bakery, ice cream, pastry cream, and choccolate will be clarified.
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
Fat technology and their role in bakery products, filling cream, chocolate and ice cream
Meat product technology:
Cooked ham, meat emulsions, mortadella bologna, frankfurters
Parma ham, coppa, bacon, speck
Natural and artificial casings
Ice creeam, cocoa and chocolate, bakery, pastry cream
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 on Elly platform
Links to web sites useful for the students on slides
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
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
- - -
2030 agenda goals for sustainable development
- - -
