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 (0,5 ECTS). 2) Dairy production (2 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 processing (0,5 CFU): i) meat muscle transformation techniques; ii) tenderization; iii) conservation; iv) cured meats. 4) Processed cereals (1 ECTS): bakery products and beer production; 5) Processing of fruit and vegetables (0,5 CFU): juice, canned and semi-canned fruits and vegetable; production process management and reference procedure for safety. 5) Harvest and transformation of medicinal plants (0,75 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. 6) The apiary sector (0,75 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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