To know and understand the main processing lines of some italian food product: oil, wine and pasta.
Basic knowledge on unit operations, food chemistry and food microbiology are requested
Course contents summary
Quality assurance. Compulsoty regulations on quality. ISO 9000 and HACCP. GMP, GHP.
Process technologies of olive oil, wine and winemaking techniques, flour and pasta technology, caffe beverages, waste recycling
slides and technical documents given by the teacher
Class lessons, guided tours, lab experience
Assessment methods and criteria
Speech by the student about one or more isuues of the teaching course