The course aims to provide a detailed examination of industrial chains "elective" gastronomic excellence (Cereal derivatives, olive oil, dairy products, vegetable preserves, honey, meat products, nervine drinks ).
teacher profile teaching materials
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 carcasses 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.
Butter.
Definitions, regulations, chemical-physical characteristics, production process, differences in terms of quality and typicality.
Yogurt and other fermented milks
Production techniques and quality of yogurt and other types of fermented milk.
Ice cream.
Chemical-physical characteristics and complexities, nutritional properties, typical and industrial productions.
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.
Arcadio ALFIERI A.A: 2026-2027 Pag. 2
PROGRAMMA DEL CORSO – VERSIONE IN LINGUA INGLESE
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.
Programme
Course Program (English version)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 carcasses 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.
Butter.
Definitions, regulations, chemical-physical characteristics, production process, differences in terms of quality and typicality.
Yogurt and other fermented milks
Production techniques and quality of yogurt and other types of fermented milk.
Ice cream.
Chemical-physical characteristics and complexities, nutritional properties, typical and industrial productions.
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.
Arcadio ALFIERI A.A: 2026-2027 Pag. 2
PROGRAMMA DEL CORSO – VERSIONE IN LINGUA INGLESE
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.
teacher profile teaching materials
and pseudocereals, vegetable preserves, honey, stimulant beverages and alternative protein sources.
Attention will be given to raw material characteristics, unit operations, process parameters and the main
factors affecting product quality, safety, typicality, stability and sustainability.
For cereal-based products, the course will cover the classification, structure and composition of cereals
and pseudocereals, grain technological quality, flour performance, and cleaning, conditioning, milling,
fractionation and recombination technologies. Production processes for pasta, bread, pizza, sweet baked
goods, breakfast cereals and extruded snacks will be discussed, together with malting, brewing, gluten-free
technologies and cereal-based PDO, PGI and TSG products.
The vegetable preserve section will address raw material quality, preliminary operations, pasteurisation,
sterilisation, aseptic processing, tomato products, vegetables in oil or vinegar, fermented preserves, jams
and shelf life. The course will also cover honey production, quality and storage; the processing of coffee,
cocoa, chocolate, tea and herbal infusions; and the extraction, functional properties, texturisation and
extrusion of alternative proteins for innovative food applications.
Teaching activities will include lectures, process flow-sheet analysis, case studies and guided discussions.
These activities are designed to develop the ability to compare processing routes, relate raw material
properties and process variables to product quality, identify critical stages within food chains and make
informed assessments of technology, typicality, safety, sustainability and innovation. Assessment will be
based on an oral examination with open questions, evaluating subject knowledge, analytical skills,
independent judgement and appropriate use of technical and scientific terminology.
Programme
The course examines processing technologies across selected food supply chains, with a focus on cerealsand pseudocereals, vegetable preserves, honey, stimulant beverages and alternative protein sources.
Attention will be given to raw material characteristics, unit operations, process parameters and the main
factors affecting product quality, safety, typicality, stability and sustainability.
For cereal-based products, the course will cover the classification, structure and composition of cereals
and pseudocereals, grain technological quality, flour performance, and cleaning, conditioning, milling,
fractionation and recombination technologies. Production processes for pasta, bread, pizza, sweet baked
goods, breakfast cereals and extruded snacks will be discussed, together with malting, brewing, gluten-free
technologies and cereal-based PDO, PGI and TSG products.
The vegetable preserve section will address raw material quality, preliminary operations, pasteurisation,
sterilisation, aseptic processing, tomato products, vegetables in oil or vinegar, fermented preserves, jams
and shelf life. The course will also cover honey production, quality and storage; the processing of coffee,
cocoa, chocolate, tea and herbal infusions; and the extraction, functional properties, texturisation and
extrusion of alternative proteins for innovative food applications.
Teaching activities will include lectures, process flow-sheet analysis, case studies and guided discussions.
These activities are designed to develop the ability to compare processing routes, relate raw material
properties and process variables to product quality, identify critical stages within food chains and make
informed assessments of technology, typicality, safety, sustainability and innovation. Assessment will be
based on an oral examination with open questions, evaluating subject knowledge, analytical skills,
independent judgement and appropriate use of technical and scientific terminology.
