Industrie agroalimentari
(objectives)
The course provides the acquisition of knowledge related to the food and products processing in the mountain area. Specifically, technologies/biotechnologies process applied to the plant and animal-based raw materials in mountain areas is taking into account. The production chains subject to the quality certification of "Mountain product", established by art. 31 of Regulation (EU) no. 1151/2012 and regulated by the DM of the MIPAAF n. 57167 of 26 July 2017 will treated. The course will address the following production chains: i) the transformation of meat and eggs; ii) the dairy sector; iii) processed fruit and vegetables; iv) the processing of cereals; v) the production of honey and bee products. The transformation of the so-called "spontaneous products", which although not included in the "Mountain product" brand, will also activate essential supply chains, such as medicinal plants and undergrowth products (currants, raspberries, blueberries, blackberries, wild strawberries forest, wild asparagus, juniper, strawberry tree, myrtle, epigean mushrooms and truffles).Especially technologies/biotechnologies process applied to the plant and animal-based raw materials in mountain areas is taking into account. For each supply chain, the student will have to acquire specific knowledge regarding the food quality and safety consumer requirements, the feasibility of processing condition and packing for fruit and vegetable products. At the end of the course, the student will have to be able to define the food quality product aiming to improve transformation process and marketing strategies. These knowledge provide to the students' tools to better promote the market economic implications of mountain products to the consumer, niche products of excellence in the panorama of food production.
|
Code
|
18368 |
Language
|
ITA |
Type of certificate
|
Profit certificate
|
Credits
|
6
|
Scientific Disciplinary Sector Code
|
AGR/15
|
Contact Hours
|
48
|
Type of Activity
|
Related or supplementary learning activities
|
Teacher
|
LIBURDI Katia
(syllabus)
The teaching programme (6 credits) is articulated following the scheme of the leading production chains in mountain areas. The lesson’s topics are reported below: 1) General concepts on food quality, conservation techniques and food safety requirements (0.25 ECTS). 2) Dairy production (1,25 CFU): i) chemical composition of milk; ii) drinking milk, pasteurization, sterilization and special technological treatments; iv) the cheese-making process (acid and rennet coagulation), rennet characteristics, cheese-making phases, influence of the raw material and technology on the cheese-making process; V) production of dairy products (cream, butter and fermented milk). 3) Meat and egg industry (1,25 CFU): i) meat muscle transformation techniques; ii) tenderization; iii) conservation; iv) cured meats; v) egg and egg-products. 4) Processed cereals (1 ECTS): bakery products and beer production; 5) Processing of fruit and vegetables (0,75 CFU): juice, canned and semi-canned fruits and vegetable; production process management and reference procedure for safety. 6) Harvest and transformation of medicinal plants and forest undergrowth products (1 CFU): man conservation techniques through drying, evaporation, freeze-drying, and the integrated atmosphere. Different plant processing phases, post-harvest (fresh and dry processing); the balsamic time; distillation at atmospheric pressure, at reduced pressure, in a stream of steam and hydro-distillation. Essential oils: composition and properties. Production of Liqueurs and spirits production. 7) The apiary sector (0.5 ECTS), honey chemical composition, classification of unifloral honey, analytical parameters (chemical-physical, sensory and melissopalinological analysis)
(reference books)
Principi di Chimica degli Alimenti, P. Cappelli & V. Vannucchi, Casa editrice: ZANICHELLI La Trasformazione Industriale di Frutta ed Ortaggi, C. Pompei, Casa editrice: EDAGRICOLE
|
Dates of beginning and end of teaching activities
|
From to |
Delivery mode
|
Traditional
|
Attendance
|
not mandatory
|
Evaluation methods
|
Oral exam
|
|
|