I and II transformation Industries
Traditional and innovative products
Health and Nutrition
Environmental sustainability
Cereals: History, production and consumption


PART1
Caryopsis structure and chemical composition
Lipids, starch, proteins, minor constituents and enzymes
Evaluation of grain quality
Main chemical-physical transformations (starch gelatinization and retrogradation, gluten formation, Maillard reaction, caramelization)


Milling technology
Systems and technologies: Storage, cleaning, grinding diagram,
Quality, composition of the flours and legislation
Main methods of analysis and technological quality


Chemistry and rheology of the doughs
Raw materials and properties of the encapsulated
Role of gluten
Dough rheology


-Bread
Raw materials, production process and packaging technologies
Types and use of natural yeast
Cooking and Refreshment
Production of some typical breads
The Neapolitan pizza, disciplinary and production.



PASTA
Production, consumption, types and quality
Raw material
Pasta making technologies and processes
Drying technologies and processes
Pasta cooking
Main methods of pasta analysis

BEER
-Malting
Barley, variety structure and composition
Malting technologies and processes
Quality and types of malt

-Beer
Production, consumption, types and craft beer
Role of raw materials in beer quality
Industrial and craft production technologies and processes
Fermentation and the role of yeast on beer quality
Beer stabilization technologies and processes

LABORATORY
Beer production on pilot plant
Malt production on pilot plant
Evaluation of cooked pasta quality indexes: post-cooking weight increase, percentage of gelatinization, cooking losses, Texture determination (TPA).

Testi consigliati
La tecnologia della pasta alimentare
Autore: L. Milatovic, G. Mondelli
Edizione: Chiriotti Editore, 1989, Pinerolo

Biotecnologia dei prodotti lievitati da forno
Autore: M. Gobetti, A. Corsetti
Edizione: CEA (17 dicembre 2009)

Technology Brewing & Malting
Autore: Wolfgang Kunze
Edizione: 5th revised English Edition, August 2014

Durum Wheat Chemistry and Technology (AACCI)
Autore: Michael Sissons
Edizione: Academic Press; 2 edizione (27 aprile 2016)