(objectives)
Acquisition of knowledge related to the main food and products processing. In particular, topics regarding technologies/biotechnologies for the transformation of raw materials, of plant and animal origin, grown and raised in mountain areas, will be addressed. The lessons will be articulated following the production chains that are subject to the recognition of the indication "Mountain product", established by art. 31 of Regulation (EU) no. 1151/2012 and regulated by the D.M. of the M.I.P.A.A.F. n. 57167 of 26 July 2017. The production chains that will be treated during the course will concern: 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 important supply chains, such as medicinal plants and undergrowth products (currants, raspberries, blueberries, brambles, wild strawberries forest, wild asparagus, juniper, strawberry tree, myrtle, epigean mushrooms and truffles). For each supply chain, the student will have to acquire specific knowledge regarding the quality characteristics of the food and the related hygiene and health requirements, the organization of the plants and the evaluation of the process in relation to the operating conditions and conditioning techniques. At the end of the course, he will have to be able to independently define the quality of the food product with the aim of improving its production techniques and marketing. The recognition of the peculiar characteristics of the "mountain product" will provide the student with the basic tool to communicate to the consumer the added value and peculiarity of the food according to the area of origin.
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Code
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118633 |
Language
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ITA |
Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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AGR/15
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Contact Hours
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48
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Type of Activity
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Related or supplementary learning activities
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Teacher
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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
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Dates of beginning and end of teaching activities
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From to |
Delivery mode
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Traditional
At a distance
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Attendance
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not mandatory
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Evaluation methods
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Oral exam
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