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
foodindustry. 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.
The expected learning outcomes are: 1) Knowledge and understanding;
Knowledge of the basic principles of the physical and sensory properties
of foods and of the techniques for their characterization; knowledge of
the processes most used in the food industry and the operation of
corresponding equipment; understanding of the main unitary operations
of food technology 2) Application skills: Evaluation of fat addition in food
and transformation processes; associate single unit operations in food
technology processes; apply simple methodologies for the physical and
chemical-physical and sensorial characterization of foods 3) Independent
judgment: evaluation of the effect of different technological processes on
food; extend the approach to further processes used in the food industry
and related equipment; critical use of data from scientific literature 4)
Communication skills: Written and oral communication through the
scientifically correct vocabulary of the subject; Written and oral
communication through the scientifically correct vocabulary relating to
food; Transmission and dissemination of information on technological
issues; Ability to communicate with experienced or non-expert people in
the food production sector, and when initiated to work to superiors and /
or customers
5) Ability to learn: Ability to consult databases relating to the effects of
the formulation and process on the physical and sensory properties of
foods; Ability to critically consult food-related websites; ability to
autonomously expand one's scientific-cultural background and keep
updating on the most recent scientific and technological developments
connected to the world of food; Ability to successfully carry out the
Master's Degree courses of the LM70 class and in particular the Master's
Degree course in Food Science and Technology
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
Pastry technology
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
Role of fats and oils in 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.
The slides provided to the
students will be uploaded on the Elly platform at the end of the lessons.
Assessment methods and criteria
The final exam is a written exam. The written text consists of 4 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
whosevresponses 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
commensuratevwith 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.
The final marks will be published as soon as possible on Esse3 platform.
The students can make an appointment with the teacher to discuss about
the final mark and view the results.
Other information
Nothing
