FOOD TECHNOLOGIES AND SCIENCES (INTERNSHIP)
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
Thermal sterilization: principle and technology
Other sterilization techniques: ionizing radiation, high pressure, ohmic heating
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
Italian traditional ripened products by pork meat
Functional foods: probiotic and prebiotic functions, functional ingredients
Oil and fats of vegetable source
Olive oil: quality and production
Oil and fats of animal source
Shortenings and fat replacers
Recommended readings
Didactic materials furnished by the teacher.
Teaching methods
For each argument treated, during the lesson the correspondent graphic materials are projected.
The student is required to respond to answers related to some arguments of the course.
