Programme

With regard to Module II, the origins, processing technologies and typical characteristics of the products most commonly used by catering companies will be treated, with insights regarding the methods, production and storage techniques (pasteurization, sterilization, refrigeration, etc.) of the following supply chains: Meat and cured meat, Typical dairy poducts, Balsamic vinegar, Olive oil, Seed oils and margarines, Eggs and egg products, Dried fruit.

COURSE PROGRAM
The concept of typical food: DOP, IGT, STG.
Illustration of the Atlas of Typical Products "Food, Wine & Spirits" of the Qualivita Foundation.
Meat and cured meat.
Types, composition and quality of beef, pigmeat and poultrymeat. The slaughtering process. Cutting and processing of carcases for the production of fresh and frozen meat. Canned meat. Characteristics and industrial processes of production of cured meats. Preservation and alteration of cured meats.
Typical dairy products.
Milk and its derivatives. Unit operations in the industrial production of cheeses. Types of cheeses. Main defects and alterations.
Balsamic vinegar.
Balsamic vinegar and traditional balsamic vinegar of Modena and Reggio Emilia.
Olive oil
Classification and types of vegetable oils. Raw materials and production process of extra virgin olive oil. Plant engineering for the industrial production of extra virgin olive oil.
Alterations of oils. Hydrolytic and oxidative rancidity.
Seed oils and margarines.
Oil extraction. Main seed oils. Definition of margarine and its composition. Hydrogenation of oils. Preparation and classification.
Eggs and egg products.
Structure and chemical composition. Classification and conservation. Egg products. Main defects and alterations.
Dried fruit.
Types of fruits. Figs, apricots and dried plums. Dried oilseeds.

Core Documentation

• Lecture notes by the teacher
• P. Cappelli, V. Vannucchi - Principi di chimica degli alimenti. Conservazione, Trasformazioni, Normativa. - Ed. Zanichelli
• Atlante dei prodotti tipici “Food, Wine & Spirits” Fondazione Qualivita

Type of delivery of the course

Lectures in the classroom with Power Point presentations and some videos. The lessons will be interactive. During the lessons some Case Histories will be treated so to open debates in the classroom. At the end of the course will be organized a visit to a company where are applied the technologies studied during the course. In view of what has been specified so far, the frequency of lessons is particularly necessary and therefore strongly encouraged.

Type of evaluation

ORAL EXAM: questions regarding the topics covered during the lessons. Overall, the acquired knowledge, the method of exposure and the student's ability to apply the knowledge and methodologies acquired for the resolution of some practical cases will be evaluated.

Programme

The course mainly will cover the following topics:
1. Quality and technologies for the production of Protected Designation of Origin(DOP) Italian dairy products:
- The processing of yogurt and other fermented milk products. The proximate composition of raw milk, method to standardized milk composition. The main technological steps affecting the nutritional, functional and sensorial properties. Functional properties of yogurt and its quality along the shelf life;
- The production and the quality of the ice-cream. Differences between artisan and industrial manufacturing. Nutritional properties. Effect of the ingredients on the physical quality of the ice-cream. The food formulation and the main step of processing.
- The production of butter and others spreadable fats. Processing and effects on nutritional and mechanical properties. Main defects and method to minimize such potential problems.
2. The quality of honey. Nutritional and sensorial quality of the most important Italian honey. Methods of productions. Uni- and multifloral honey: differences and quality.
3. Technology for typical ready-to-eat and processed fish products. Nutritional and sensorial properties. The most important effect of processing on fish products. Shelf life of fish product and its quality along food chain;
4. Technique to improve the nutritional and sensory properties of typical raw food materials. Methods to enrich raw food with nutrients and to prolong their shelf life. Methods to dehydrate food keeping high quality levels.
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).

Reference Bibliography

Teaching material provided by lecturer

Type of delivery of the course

Lectures

Type of evaluation

The oral exam consists of questions about the topics of the program

Programme

The course will cover the following topics:
- Definition and characteristics of cereals and pseudocereals
- Processing properties of cereal flours
- Techniques and technologies of grinding
-Technologies for malting and beer production
- Technologies and characteristics of typical cereal-based products:
• Pasta
• Bread
• Pizza
• Bakery products
• Other typical cereal-based foods in Italy DOP, IGP, STG

- Technologies for Gluten-free products
- Technologies for Breakfast cereals
-Cereal-based functional foods

Core Documentation

Kulp K., Ponte J.G., 2000. Handbook of Cereal Science and Technology. Marcel Dekker, Inc., New York.
Atlante slow food dei prodotti regionali italiani. Slow Food Editore, Bra, 2015
Teaching material provided by lecturer

Type of delivery of the course

This is a lecture-based course held by the instructor, also available online on TEAMS platform. During the course case studies will be also discussed and team works encouraged.

Type of evaluation

The oral exam consists of questions about the topics of the program