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ACCESSORY FOODS AND BEVERAGES
EMANUELE BOSELLI

Seat Agraria
A.A. A.A. 2016-2017
Credits 6
Hours 54
Period 1^ semestre
Language ENG
U-gov code LM FOBIM W000602

Prerequisites

The following topics are propaedeutic to the teaching: basic knowledge of food chemistry, biochemistry and microbiology; basics on the technologies and energy management of the agro-food factories; knowledge of the unit operations of the food processing.

 

Development of the course

The course consists of a balance of theoretical lectures (4 ECTS, 36 hours) and other activities, such as classroom practicals, carried out individually or in small groups, seminars and visits to local and national food plants and factories (2 ECTS, 18 hours, in all). An e-learning course is available in parallel with the lectures. It includes: the educational material organised in learning units, the materials and instructions for the classroom practicals, self-evaluation tests and results, information and booking for seminars and visits.

Learning outcomes

Knowledge and understanding:

(a) adequate knowledge and understanding about the modern processing technologies for the production of accessory (special) food products (stimulant beverages, energy drinks, bee products, sweeteners, ice creams, soybean and tapioca products, alcoholic beverages); (b) knowledge of the peculiarity quality of raw materials and understanding the chemical and biochemical aspects of the modifications related to the processes; influence on the final quality of the food products; (c) knowledge of the new technologies, alternative to the traditional ones, with a particular attention on the possible applications to the production of accessory food products.

 

Applying knowledge and understanding:

(a) evaluating and enhancing the quality characteristics of the accessory food products; (b) predicting the effects of the process parameters on the quality and safety of accessory food products; (c) designing and planning of suitable laboratory analyses for the assessment of quality and safety and for the control of accessory food technology processes.

 

Cross-expertise:

(a) making judgements: capability of identify the information be needed to improve the efficiency of the processes and the quality of the accessory food products; (b) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain in an international environment (engineers, biologists, chemists, nutritionists, administrators).

 

 

Program

Fish products: raw materials, technologies, traditional and innovative finished products (1 ECTS).

Stimulating beverages: definition and characteristics. Coffee production technology: raw materials, processes and products. Chocolate manufacturing technology: raw materials, processes and products. Tea production technology. Production technology of other major nervine beverages. Supercritical fluid applications in the food industry: extraction of xanthines (decaffeination) (2 ECTS).

The soybeans as raw material for the production of food; soy sauce production technology, 'milk' soy, tofu and other products for vegetarian diets. Tapioca: processing technology; aspects of the production of products made from cassava (1 ECTS).

The ice-cream industry: raw materials, processes and products. Industry of beehive products, sugar and sweeteners. Production technology of balsamic vinegar. Raw materials and technologies for the production of distilled beverages (2 CFU).

 

Development of the examination

Learning evaluation methods

Oral discussion on three of the subjects listed in the teaching program, one of which will be chosen by the student.

During the course, there are also going to be available self-evaluation tests (e-learning mode), in order to provide the students useful information about their skill level.

 

Learning evaluation criteria

The student will have to demonstrate: (a) sound knowledge of definitions and regulatory aspects of accessory food products; (b) knowledge and understanding of the reasons for the technical and technological choices that characterize the process flow-sheets for accessory food products; (c) appropriate usage of the technical lexicon in English.

 

Learning measurement criteria

The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.

 

Final mark allocation criteria

The oral examination consist of three questions concerning the subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10.

In order to pass the examination, the student will have to demonstrate: (a) overall understanding of the subjects; (b) appropriate usage of technical terminology. In order to obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon; (c) ability to solve simple problems about modifications of the process parameters or the sequence of unit operations.

 

Recommended reading

All other educational material is available on the e-learning web platform.

 

Belitz, H.-D., Grosch, W., Schieberle, P., FoodChemistry, Springer, ISBN 978-3-540-69935-4

 

Courses

• C.L.M. - FOOD AND BEVERAGE INNOVATION AND MANAGEMENT (FABIAN)