Alcoholic, nonslcoholic beverage and nerve foods
Learning outcomes of the course unit
Knowledge and comprehension skills: the course confers students an overall knowledge and understanding about production processes and qualitative aspects of beverages / foods such as wine , fruit juices , soft drinks, coffee and tea.
Applied knowledge and comprehension skills : the course allows students putting in practice the acquired information in different gastronomic contexts (eg, products evaluation and marketing described in the course) and to develop and debate in the specific sectors objects of the course.
Expressing a judgment: with the supplied information, the course aims to provide students capacities for critical discussion about technological production and products quality aspects presented during the course.
Communication skills: the course aims to provide the students an appropriate technical and scientific language for a communication of knowledge both to fields expert and common people.
Basic concepts about microbiology and food chemistry are useful for a proper comprehension and understanding of the topics discussed in the course.
Course contents summary
In the first part of the course the technological aspects of the wine industry by reviewing every step of the process, from grape harvest to the processed wine product, are discusses. In particular, all technological and processing aspects in relation to their implications on the qualitative aspects of the final product including those related to its territoriality are described.
In the second part of the course non-alcoholic beverages such as fruit juices and soft drinks will be discussed. The last part of the course will deal with the technological and quality aspects of nerve foods such as coffee and tea.
Alcoholic Beverages: Wine (harvest, wine making with and without maceration, stabilizing treatment, aging and physico-chemical and sensory changes, defects and alterations of wines)
Non-alcoholic beverages: fruit juices and soft drinks.
Nerve food: coffee and tea.
- PPT presentation material supplied by the teacher
- Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications, 2nd Edition
Pascal Ribéreau-Gayon (Editor), Denis Dubourdieu (Editor), B. Donèche (Editor), A. Lonvaud (Editor)
- Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and Treatments, 2nd Edition
Pascal Ribéreau-Gayon (Editor), Yves Glories (Editor), Alain Maujean (Editor), Denis Dubourdieu (Editor)
Lectures are carried out with the assistance of slides provided to the students.
Assessment methods and criteria
A written exam will be performed at the end of the course. The exam will consist in open questions with the aim to verify the level of knowledge acquired and the scientific-technical language achieved by the students.