FOOD TECHNOLOGIES AND SCIENCES (INTERNSHIP)
ACCADEMIC YEAR2009/2010
COD. 16756
dati insegnamento:
TYPE OF COURSE: COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
LECTURERS:
MASSINI Roberto
ACADEMIC YEAR: 2009/2010
YEAR OF STUDY: 3
SEMESTER: First semester
NUMBER OF CREDITS: 3
UNIT COORDINATOR: MASSINI Roberto
CONTACT HOURS:
Learning outcomes of the course unit
To know, from a phenomenological point of view, some of the main processes applied by the food industry.
Course contents summary
Bread making and bakery products
Pasta production
Cocoa and chocolate production
The and coffee: nerve drinks
Sugar: extraction and refining. Bulk sweetenings
Brewing: making technology
Oil and fats of vegetable source
Olive oil: quality and production
Butter and fat spread
Recommended readings
Didactic materials furnished by the teacher.
