| Food technology and environmental impact
(objectives)
The aim of the course is to provide the knowledge and understanding of the most important unit operations of grain processing technologies: milling industry, bakery products, pasta, malt and beer.
Students must be able to understand specialized texts, scientific paper and sector journals, and realize the basic chemical, physical and structural transformations that take place during the main cereal grains processes.
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Code
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119309 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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| Module: Grain and brewing technology processes
(objectives)
The aim of the course is to provide the knowledge and understanding of the most important unit operations of grain processing technologies: milling industry, bakery products, pasta, malt and beer.
Students must be able to understand specialized texts, scientific paper and sector journals, and realize the basic chemical, physical and structural transformations that take place during the main cereal grains processes.
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Language
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ITA |
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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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CIMINI Alessio
(syllabus)
INTRODUCTION
FOOD: Health and Nutrition
Environmental sustainability
Cereals: History, production and consumption
Biochemical characteristics of cereal-based ingredients
Introduction to wheat quality
Main chemical-physical culinary transformations (Gelatinization and retrogradation of starch, gluten formation, Maillard reaction, caramelization)
Milling technology
Plants and technologies: Storage, cleaning, grinding diagram,
Influence of cereal milling on flour quality
Understanding and assessing flour quality
Chemistry and rheology of the doughs
Bread
Raw materials, production and packaging technologies
Mother sponge and use
Neapolitan pizza, disciplinary and production.
Pasta
Production, consumption, and quality
Raw material and production Technologies
Pasta Cooking
malt
Barley, variety, structure and composition
Malting technologies
Quality and types of malt
Beer
Production, consumption, types and craft beer
Role of raw materials on the quality of beer
Industrial and craft production technologies
Beer Fermentation and stabilization technologies
LABORATORY
Beer production on pilot plant
Malt production on pilot plant
Evaluation of the quality index of the cooked pasta
lezioni ed esercitazioni in aula ed in laboratorio, integrate con visite guidate presso aziende del settore.
− Progetto in itienere (Homework).
Frontal lesson and pilot plant production , integrated some company sector visit
Homework
(reference books)
As required, literature from scientific papers and/or review articles will be also distributed as reading material.
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)
Malts and Malting
Autore: D. E. Briggs
Editore: Chapman & Hall; 1998 edizione (30 settembre 1998)
Tecnologia e pratica per la produzione dei biscotti
Autore : di Tiziano Lanza
Chiriotti (2006)
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Dates of beginning and end of teaching activities
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From 04/10/2021 to 14/01/2022 |
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Delivery mode
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Traditional
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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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| Module: Environmental impact assessment of the food industry
(objectives)
The course aims to provide students with the basic knowledge needed to assess the main environmental impacts of food processing; to acquire the concept of the Life Cycle and the ISO 14040 procedure and to estimate the main indicators used to measure the environmental impact of the food industry Carbon Footprint, Water Footprint, Ecological Footprint), to identify life cycle phases characterized by the greatest greenhouse gas emissions and to hypothesize potential alternatives to mitigate the overall environmental impact.
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Language
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ITA |
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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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MORESI Mauro
(syllabus)
PROGRAM of the course: Environmental assessment in the food industry
• National energy balance and energy consumption of industrial sectors; Italian food industry features.
• Food processing and wastes: supply chain of the food industry from raw material, ingredient, packaging material production, including energy inputs and formation of effluents and residues, to consumer’s use.
• Main direct impacts of food processing: waste generation, water use and energy use.
• Waste, wastewater and energy management and clean technologies.
• Life cycle assessment (LCA) of production and processing in the food industry and the 4 steps of LCA procedure (goal & scope definition, inventory analysis, impact assessment; interpretation).
• Food Packaging systems
• Life cycle of wastes.
• Impact assessment: ecological effects (global warming; stratospheric ozone depletion; acidification; eutrophication; photosmog formation), human health and ecotoxicity; resource depletion; habitat degradation.
• Kyoto Protocol, National Inventory Report (NIR) and Climate Change Performance Indexes
• Carbon Footprint (CF) according to PAS 2050, Bilan Carbone ®, International Wine Carbon Protocol and Australian Wine Carbon Calculator.
• EPD® - Environmental Product Declaration.
• Contribution of the Italian agro-food sector to the Italian GHG emissions
• Climate change and dietary choices: Mediterranean-type diet to curb GHG emissions.
(reference books)
Testi consigliati
• Morawicki R.O. (2012) Handbook of Sustainability for the Food Sciences. Wiley-Blackwell, Ames, Iowa (USA).
• Lecture nots (http://moodle.unitus.it/moodle)
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Dates of beginning and end of teaching activities
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From 04/10/2021 to 14/01/2022 |
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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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