Oenology I (2011/2012)

Course code
4S00138
Credits
12
Coordinator
Roberto Ferrarini
Teaching is organised as follows:
Unit Credits Academic sector Period Academic staff
ANALISI SENSORIALE 3 AGR/15-FOOD SCIENCE AND TECHNOLOGY II semestre Lucia Irene Bailetti
CHIMICA ENOLOGICA 6 AGR/15-FOOD SCIENCE AND TECHNOLOGY See the unit page See the unit page
OPERAZIONI UNITARIE 3 AGR/15-FOOD SCIENCE AND TECHNOLOGY I semestre Barbara Simonato

Learning outcomes

Module: OPERAZIONI UNITARIE
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The aim of the course is to supply suitable knowledge on the main processes effected on the raw material for the food production. In particular, stabilisation and conservation processes and their effects on food quality are considered.


Module: CHIMICA ENOLOGICA
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Module: ANALISI SENSORIALE
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Syllabus

Module: OPERAZIONI UNITARIE
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Contents
Unit Operations in Food Technology. Outline on factors affecting food stability. Dimensions and Units. Conservation of mass and energy. Water in food and the concept of water activity.
Unit operations based on heat treatments: pasteurisation/sterilisation, blanching.
Unconventional thermal and non-thermal technologies: microwave, infrared heating, high pressures. Low temperatures technologies: refrigeration and freezing.
Unit operations for water removal of water: concentration and drying.
Separation: sedimentation, filtration, centrifugation and separation based supercritical fluid extraction.


Module: CHIMICA ENOLOGICA
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Module: ANALISI SENSORIALE
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Assessment methods and criteria

Module: OPERAZIONI UNITARIE
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Written or oral examination.


Module: CHIMICA ENOLOGICA
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Module: ANALISI SENSORIALE
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