Principles on the quality of products. Basic knowledge of the technologies of processing of agricultural products, particularly in reference to the processes oenological and those for the production of vegetable oils. Composition of raw materials and products of olive oil and wine industries. Techniques for monitoring the onset of defects and changes .
G.G. D'Ancona - Industrie AgroAlimentari, vol I e vol II "Trasformazioni, Prodotti, Qualità", Ed. REDA, 2012
V. Sciancalepore -Industrie agrarie - olearia, enologica, lattiero-casearia, Ed. UTET, 1998
Materiale fornito dal docente
For insights
Cheftel J.C, Cheftel H., Biochimica e tecnologia degli alimenti, Ed. Edagricole, 1988, Vol. I-II.
Cappelli, V. Vannucchi - Chimica degli Alimenti: Conservazione e trasformazioni, Ed. Zanichelli, 2005.
Hartel R. W. Principles of Food Processing, Ed. Springer, 1996
D. Grisot, La gestione della qualità – Capire e applicare la norma ISO 9001 edizione 2000, Ed. Tecnich Nuove 2011
Vino:
Trapani N., Cultura e Tecnica Enologica, Vol. I-II,Ed. Enovitis, 2009.
Ribereau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A. , Trattato di enologia, Vol. I e II, Ed. Edagricole, 2007
Olio:
AA.VV., Oleum - Manuale dell'olio da olive,Ed. Edagricole, 2011
Di Giovacchino L., Tecnoloie di lavorazione delle olive in frantoio, Ed. Tecniche Nuove 2010
Latte
Salvadori del Prato O. - Tecnologie del latte, Ed. Edagricole, Bologna, 2005.
Salvadori del Prato O. - Trattato di Tecnologia Casearia, Ed. Edagricole, Bologna, 2001.
Learning Objectives
Knowledge acquired: Knowledge of the major production issues related to agricultural transformations, especially to those for wine, oil and cheeese making.
Competence acquired (at the end of the course):
Knowledge of quality characteristics, compositional and nutritional properties of the main types of wine, vegetable oils and cheese. Acquisition of basic principles of wine-making technology, of extraction and rectification of vegetable oils, and of milk processing.
Skills acquired (at the end of the course):
Ability to operate production choices, focused on high-quality production.
Ability to design control activities to optimize the production process, in line with business goals.
Prerequisites
Courses to be used as requirements (required and/or recommended):
Mathematics and laboratory, General and inorganic chemistry with laboratory, Agricultural mechanics and applied physics, Biochemistry and organic chemistry, Plant biology, Nutrition and animal breeding, Field crops management, Tree crops management, Microbiology
Courses required: General and inorganic chemistry with laboratory, Agricultural mechanics and applied physics, Biochemistry and organic chemistry, Plant biology, Microbiology.
Courses recommended: Mathematics and laboratory, Nutrition and animal breeding, Field crops management, Tree crops management.
Teaching Methods
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc...): 150
Hours reserved to private study and other indivual formative activities: 120
Contact hours for: Lectures (hours): 40
Contact hours for: Laboratory (hours):
Contact hours for: Laboratory-field/practice (hours): 8
Seminars (hours): 0
Stages: 0
Intermediate examinations: 0
Further information
Frequency of lectures, practice and lab: 4 hours/wheek -Strongly recommended-
Teaching tools:
videoprojector
Type of Assessment
Oral examination
Course program
Content (detailed programme):
The different agricultural and agri-food industries, and the issues for their management. Basic steps for preservation and processing of agricultural productions. Elements of physics, chemistry and biology. Issues relating to the quality of products and production processes. The production processes: manufacturing facilities, operations, raw materials, intermediates, products, additives, adjuvants. Overview of materials for facilities and equipment, and for conditioning of raw materials and products. Controls.
Wine Industry: Main compounds of wines, and their evolution during wine stabilization and aging. Main constituents of grapes, and their evolution during ripening. Grape quality for wine making. The techniques to produce white wines and red wines, and to produce sparkling wines and sweet wines. Pre-fermentative treatments on grapes (cold, carbonic maceration, drying). Management of alcoholic and malolactic fermentations, with hints to biochemistry and mode of action of microorganisms involved in fermentation and in the subsequent stages. Techniques of stabilization and refinement of wines. Prevention of defects and alterations of wines. Use of the sulfur dioxide, and of the main technical and enological adjuvants.
Main chemical analysis and analytical procedures to control wine quality.
Oil technology: Main compounds of olive oil and other vegetable oils, and their evolution during storage. Composition of major oil fruits and oilseeds, and their compositional changes during ripening. Quality requirements of raw materials for processing into edible oil. Extraction techniques, and management of the different technological steps for oil extraction from oil fruits and oilseeds.
Alterations of fats. Permitted adjuvants and techniques to prevent defects and alterations in olive oil and vegetable oils. Main chemical analysis and analytical procedures to control oil quality.
Dairy industry: Composition of the main fermented milks and other dairy products. Their evolution during ripening, aging and conservation. Milk structure and composition, and requirements for cheese making.
Dairy processes for the production of the major fermented milks and cheeses.
Milk processes for the major fermented milks and cheeses.
Main chemical analysis for the quality control of dairy products. Major adjuvants and techniques allowed to prevent defects and alterations in dairy products.