TECHNOLOGY OF GRAINS AND DERIVATIVES
Learning outcomes of the course will be the acquisition of a language formally correct regarding the course program in relation to the concept of cereal technology, food quality and quality control of raw materials and their derivatives.
Increase of the ability to express the content related to the steps of the food processes and the ability of connections between the different parts of the course
Basic knowledge on unit operations, fodd chemistry and food microbiology are requested
The cereal production (corn, wheat, barley, rice), their processing and correspondent processed foods. Bakery foods. The bread processing technology: formulation and flow sheet of industrial processes. The cooking-extrusion process of snacks. Beer technology. High fructose corn syrups production and industrial utilization
Slides and documents given by the teacher and reference books:
B. Carrai , Arte bianca (materie prime, processi e controlli), Il Sole 24 ore Edagricole, Bologna, 2010. P. Giorilli, S. Lauri, Il pane: un'arte, una tecnologia, Franco Angeli Editore -Zanichelli, Milano, 1996. T. Lanza , Tecnologia e pratica per la produzione dei biscotti, Chiriotti Editore, Pinerolo, 2006.
Class lessons, guided tours, lab experience
The final exam is a speech given by the student about a chosen topic relating to a part of the course. From the answers given by the student, the teacher tests his/her ability to understand the different steps of cereal technology, quality of raw and relative derived foods, and the connections between these various steps. From responses the teacher will assess the understanding of the principles of cereeal technology. The teacher will assess the degree of understanding of the subject by the completeness of the responses and the ability of the student to establish connections between the various topics, giving a score commensurated with the students’ capabilities. The teacher will continously asks questions to the students during the lessons to understand the extent of comprehension of the class