Oenology I - OPERAZIONI UNITARIE (2014/2015)

Course code
Name of lecturer
Fabio Favati
Number of ECTS credits allocated
Academic sector
Language of instruction
I sem. dal Oct 1, 2014 al Jan 30, 2015.

To show the organization of the course that includes this module, follow this link * Course organization

Lesson timetable

I sem.
Day Time Type Place Note
Monday 9:30 AM - 11:30 AM lesson Lecture Hall Ferrarini (Lebrecht) from Oct 13, 2014  to Jan 30, 2015
Tuesday 11:30 AM - 1:30 PM lesson Lecture Hall Ferrarini (Lebrecht) from Oct 14, 2014  to Jan 30, 2015

Learning outcomes

Aim of the course is to provide the students with the basic knowledge related to the unit operations utilized in the wine industry. At the end of the course the students should be able to break up a production process in its basic units and evaluate as well as calculate the working parameters involved in each unit operation.
Through an active participation to the practical numerical exercises, students will acquire the required knowledge and skills for the correct management of the various unit operations. Furthermore, participating to guided visits to wine production plants or to factories manufacturing equipment for the wine industries, the students will meet and discuss with technical specialists and will be able to face the problems related to the management of the production processes and also of their scale-up.


Classification of the unit operations. Process formalization through symbolic models. Dimensional analysis General definition of transport phenomena. Steady state and unsteady state mass and heat transfer. Mass and energy balance. Fundamentals of rheology. Fluid dynamics and pumps. Unit operations; sedimentation, centrifugation, filtration, reverse osmosis, cristallization, evaporation, drying technology.
Besides the suggested textbooks, some study material might also be provided by the lecturer.
Part of the course will be devoted to practical work and to solving real problems that may occur in the wine industry and will be guided to find practical answers by also solving numerical exercises. This will oblige the students to have a global approach to the various issues and to take care of all the possible interactions that may occur among the different components of the raw materials and the various unit operations. Within this frame, students will also participate to guided visits to wine production plants or to factories manufacturing equipment for the wine industry

Reference books
Author Title Publisher Year ISBN Note
R. Paul Singh and Dennis R. Heldman Introduction to Food Engineering (Edizione 4) Academic Press; 2008 978-0123709004
Peri C e Zanoni B. Manuale di tecnologie Alimentari Voll. 1,2 3 e 4 CUSL Milano 2003 9788881322213
Pompei C. Operazioni unitarie della tecnologia alimentare CEA 2009 978-8-808-18342-2

Assessment methods and criteria

Oral exam - Initially the student will be asked to discuss one of the topics of the course that he considered of the utmost interest. Afterwards, the teacher will present a practical problem that may be faced in the real working life and will evaluate how the candidate will organize and utilize the scientific and technical skills acquired during the study to highlight a possible solution to the problem. In this way the student will be oriented to study for acquiring not a mere "theoretical knowledge" but a "practical" one.