The course aims to provide a detailed examination of industrial chains "elective" gastronomic excellence (derived from cereals, olive oil, dairy, canning, fruit juices, honey, meat products).
teacher profile teaching materials
- Generality on the concept of "typical" food
- DOP, IGP, STG
- Typical products of animal origin (meat, fish)
- Fruits and vegetables
- Extra-virgin olive oil
- Nervine drinks with particular reference to coffee
The origins, the transformation technologies and the characteristics of the typical
considered food will be treated.
Teaching material provided by lecturer.
Programme
The course will cover the following topics:- Generality on the concept of "typical" food
- DOP, IGP, STG
- Typical products of animal origin (meat, fish)
- Fruits and vegetables
- Extra-virgin olive oil
- Nervine drinks with particular reference to coffee
The origins, the transformation technologies and the characteristics of the typical
considered food will be treated.
Core Documentation
Atlante degli alimenti tipici italiani, Editor Qualivita (Siena) with the collaboration of MIPAAF.Teaching material provided by lecturer.
teacher profile teaching materials
Pasta and bread technology
Cookies technology
Technologies for functional/novel foods
Brewing technologies
Technologies for PDO and PGI products
Materiale fornito dal docente
Programme
Milling technologyPasta and bread technology
Cookies technology
Technologies for functional/novel foods
Brewing technologies
Technologies for PDO and PGI products
Core Documentation
Cabras e Martelli Chimica degli Alimenti, PICCIN EditoreMateriale fornito dal docente
teacher profile teaching materials
- DOP, IGP, STG for milk based products
- Milk based typical products (with particular reference to cheeses and butter)
- The science of yogurt and fermented milk products
- The science of ice-creams
- Technologies and methods to assure the typical quality of honey
The origins, the transformation technologies and the characteristics of the typical
considered food will be treated.
Chimica e tecnologia del latte (Tecniche Nuove)
Programme
The course will cover the following topics:- DOP, IGP, STG for milk based products
- Milk based typical products (with particular reference to cheeses and butter)
- The science of yogurt and fermented milk products
- The science of ice-creams
- Technologies and methods to assure the typical quality of honey
The origins, the transformation technologies and the characteristics of the typical
considered food will be treated.
Core Documentation
Yoghurt Science and Technology, CRC Press.Chimica e tecnologia del latte (Tecniche Nuove)