Teacher
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Liburdi Katia
(syllabus)
The teaching programme (6 CFU) is related to the main industrial agro-food chain. The main class topics are reported below: 1) General concepts (0,25 CFU); 2) Wine industry (2 CFU): i) classification of alcoholic beverages, ii) biochemistry of the winemaking process, notes on red and white winemaking; iii) sparkling wine, classic and Charmat methods. 3) Dairy industry (2 CFU): i) physico-chemical milk composition. Lactose (solubility, sweetening, crystallization, fermentation). Lipid fraction (fat globule structure and technological functionality). Proteins (classification and functional characteristics); ii) drinking milk, pasteurization, sterilization and other treatments; iv) rennet cheese-making process, rennet biochemical properties, cheese-making phases, influence of raw material and technology on the cheese-making process; V) production of milk derivatives (cream, butter, yogurt); vi) management and opportunities of dairy by-products 4) Industry of vegetable-based oils and fats (1,75 CFU): i) from olives to oil, extraction technology, discontinuous and continuous methods, qualitative and regulatory aspects, the oils classification ii) extraction of oil from seeds: seed preparation and extraction technology. Refining of crude oil, iii) the margarine industry.
(reference books)
a) Chimica degli alimenti (Cabras e Martelli)- editore: Piccin.
b) Scienza del latte (Charles Alais)- editore: Tecniche Nuove.
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