Food Technology |
Code
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118532 |
Language
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ITA |
Type of certificate
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Profit certificate
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Module: Processes of olive oil, dairy technology and other products of animal origin
(objectives)
The course aims to allow students to acquire theoretical and practical notions on the main processes of food industry technologies. The goal is to provide the basis for the knowledge of food processing processes both in the field of products of vegetable origin (oil industry, wine, and cereal industry) as well as products of animal origin (dairy industry, meat, and derivatives, fish products, egg products, and honey). At the end of the course, and after passing the related exams, the student will be able to understand and describe all the process phases of production processes. They will have the necessary skills to innovate by critically evaluating the parameters that mobile food production lines aimed at best preserving the sensory, health, and commodity qualities of the food products studied. The course also provides skills on the main techniques of food investigation to specific standards aimed at characterizing and evaluating the quality and suitability of the product studied by the regulations in force for the relative product classification and marketing.
|
Language
|
ITA |
Type of certificate
|
Profit certificate
|
Credits
|
6
|
Scientific Disciplinary Sector Code
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AGR/15
|
Contact Hours
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48
|
Type of Activity
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Core compulsory activities
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Derived from
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118532_1 Processes of olive oil, dairy technology and other products of animal origin in Food and Wine Technologies L-26 DE SANTIS Diana
(syllabus)
The program includes a general part relating to the introduction of the food industries and problems relating to food alterations and a special one dedicated to the transformation processes of the studied food products. The general part includes food preservation principles, the use of food additives, and technological adjuvants. The special part includes the products of animal origin (dairy products, meat, and fish products), the characteristics and properties of eggs, and honey.
For the vegetable products, will be treated the oil and oil industry (olive oils, seeds, and table olives), winemaking (winemaking techniques, vinegar) bakery products, and cereals. The main chemical, physical and sensory analysis will be introduced.
(reference books)
- Material provided by the teacher.
- Patrizia Cappelli,Vanna Vannucchi - Principi di chimica degli alimenti-Conservazione, trasformazioni, normativa. Ed.Zanichelli, Bologna. - Paolo Cabras, Aldo Martelli-Chimica degli alimenti-Ed. Piccin - Paolo Cabras, Carlo I.G. Tuberoso - Analisi dei prodotti alimentari - Ed. Piccin
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Dates of beginning and end of teaching activities
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From 28/09/2020 to 15/01/2021 |
Delivery mode
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Traditional
At a distance
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Attendance
|
not mandatory
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Evaluation methods
|
Oral exam
|
|
|
Module: Quality and certification in food chains
(objectives)
The aim of the course is to provide the basis and common language for interacting with technicians/experts who deal with food quality. Starting from the analysis of the evolution of the concept of quality, the course will deal with the paths concerning the correct management of the production processes of the food industry, the traceability and the quality of products and processes, also respecting the environment. The main standards (mandatory and voluntary) governing safety in the food sector, the implementation of HACCP systems and the certification of Safety Management Systems in the food industry will be studied. In particular, starting from the general concepts, cases of studies referring to specific supply chains will also be dealt with on the basis of the companies contacted, which are available from time to time.
|
Language
|
ITA |
Type of certificate
|
Profit certificate
|
Credits
|
6
|
Scientific Disciplinary Sector Code
|
AGR/15
|
Contact Hours
|
48
|
Type of Activity
|
Core compulsory activities
|
Derived from
|
118532_2 Quality and certification in food chains in Food and Wine Technologies L-26 BOTONDI Rinaldo
(syllabus)
Evolution of the quality concept. Certifications in the agri-food industry Hazard and risk: principles of the HACCP method. General procedures. Practical examples and case studies in various agri-food chains. Structure and setting of the HACCP Manual. ISO RULES: Series 9000. Procedures for revision of standards and their evolution. Concepts of control, non-conformity, corrective action, preventive action, audit. PDCA cycle. Quality Manual. PRODUCT QUALITY: Product certifications in regulated and non-regulated areas. Production regulations. Certification in the organic sector. Certifications of tipicity. Methods of implementation with practical examples. FOOD SAFETY: Food safety and ISO Series 22000 standards. Traceability concepts. The second part standards BRC and IFS. NOCIVE SUBSTANCES AND / or TOXIC Food: analysis of mycotoxins. DEFINITION OF ANALYTICAL CONTROL: Criteria for validation of methods of analysis and description of sampling methods and tools. Analytical methods in vegetable and animal foods (theoretical approach and chain practices)
(reference books)
Notes, power points and publications provided by the teacher as teaching material. Suggested test: Peri, Lavelli. Qualità nelle aziende e nelle filiere agroalimentari. Hoepli, 2013 P. Cabras-C.I.G. Tuberoso, Analisi dei prodotti alimentari, Piccin, 2013.
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Dates of beginning and end of teaching activities
|
From 28/09/2020 to 15/01/2021 |
Delivery mode
|
Traditional
At a distance
|
Attendance
|
not mandatory
|
Evaluation methods
|
Written test
Oral exam
|
|
|
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