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 and chesses. Composition of raw materials and products of wine, olive oil and dairy 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
Didactic material provided by the teacher.
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 toagricultural transformations, especially to those for wine, oil and cheeesemaking.
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
Number of CFU: 6
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):0
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
The different technologies for processing the agricultural products.
The production processes: raw materials, intermediate products, additives, technological adjuvants equipment, unit operations.
The quality of the productions: process parameters and product parameters
Wine Industry: Main constituents of wine and their evolution during stabilization and aging.
Main constituents of grapes and their evolution during ripening; quality requirements of grapes for winemaking. The different techniques of vinification in white and red and for the production of sparkling wines and dessert wines. Pre-fermentative treatments on grapes (carbonic maceration, cold, drying). Prefermentative treatments (carbonic maceration, use of cold, drying). Management of alcoholic fermentation and malolactic fermentation, with references to the biochemistry and mode of action of microorganisms involved in fermentation and in the later stages. Techniques for stabilization and for the aging of wine.
Analytical procedures for wine quality control. Prevention of occurrence of defects and alterations of the wines. Use of sulfur dioxide and the main technical and enological adjuvants.
Oil Industry: Main constituents Main constituents olive oil and other vegetable oils and their evolution during storage.
Composition and structure of oleaginous fruits and oilseeds. Quality requirements of the raw materials for processing into food-grade oil.
Techniques of extraction and management of the various phases in the technology of extraction of oil from oleaginous fruits and oilseeds. Analytical procedures for quality control of the oil. Use of adjuvants and allowed techniques to prevent the occurrence of faults and alterations in the olive oil and vegetable oils.
Dairy industry: Main constituents of fermented milk and other dairy products and their evolution during ripening and storage.
Composition and structure of milk and its requisites to be trasformed in the dairy products. Main processes of preservation and processing of milk. Fermented milk, pasta-filata cheeses, fresh cheeses, cheeses with short, medium and long ripening. Analytical procedures for quality control of dairy products. Adjuvants and technical resources allowed for the prevention of the occurrence of faults and alterations in the various dairy products