Oil, fat and processed meat technologies

Teachers: 
Credits: 
6
Year of erogation: 
2021/2022
Unit Coordinator: 
Disciplinary Sector: 
Food Sciences
Semester: 
Second semester
Year of study: 
3
Language of instruction: 

Italian

Parent activity: 

Learning outcomes of the course unit

Learning outcomes of the course will be the acquisition of a language formally correct regarding the topics covered, particularly in relation to the concept of food quality and quality control, the ability to express the content related to the steps of the food processes in a clear and straightforward manner, the ability of connections between the different parts of the course and between processes and operations of the foodindustry. In addition, the student will gain expertise in the field of fat and meat product technology in order to present ability to solve technological problems related to processes and products in these topics during his/her future employment or during the attendance of an advanced degree courses in the same areas.
The expected learning outcomes are: 1) Knowledge and understanding; Knowledge of the basic principles of the physical and sensory properties of foods and of the techniques for their characterization; knowledge of the processes most used in the food industry and the operation of corresponding equipment; understanding of the main unitary operations of food technology 2) Application skills: Evaluation of fat addition in food and transformation processes; associate single unit operations in food technology processes; apply simple methodologies for the physical and chemical-physical and sensorial characterization of foods 3) Independent judgment: evaluation of the effect of different technological processes on food; extend the approach to further processes used in the food industry and related equipment; critical use of data from scientific literature 4) Communication skills: Written and oral communication through the scientifically correct vocabulary of the subject; Written and oral communication through the scientifically correct vocabulary relating to food; Transmission and dissemination of information on technological issues; Ability to communicate with experienced or non-expert people in the food production sector, and when initiated to work to superiors and / or customers
5) Ability to learn: Ability to consult databases relating to the effects of the formulation and process on the physical and sensory properties of foods; Ability to critically consult food-related websites; ability to autonomously expand one's scientific-cultural background and keep updating on the most recent scientific and technological developments connected to the world of food; Ability to successfully carry out the Master's Degree courses of the LM70 class and in particular the Master's Degree course in Food Science and Technology

Prerequisites

Nothing

Course contents summary

In the first part of the course, the teacher will supply to the students a
complete knowledge about the oil and fat technology explaining in detail
all the steps of processing from raw materials to finished products.
In addition, detailed notions will be given on main fats and oils used in
the food industry and their applications in various fields of food
technology emphasizing their importance and their properties in these
areas. Technological innovation in this field will be further discussed in
this part of the course.
In the second part of the course, the teacher will discuss some meat
products such as cooked products and raw cured products from the
traditional Italian gastronomy, explaining in detail all the processing steps
from raw materials to finished products.
Finally,the role of the fat in processing bakery, ice cream, pastry cream, and choccolate will be clarified.

Course contents

Fat technology:
Physico-chemical properties of vegetable oils and animal fats, oils by
olive,
bulk movement of edible oils, oilseed extraction by pressure and solvent.
Refining steps by physical and chemical methods.
Interesteresterification, hydrogenation, fractioning
Shortenings
Margarine
Fat technology and their role in bakery products, filling cream, chocolate and ice cream
Meat product technology:
Cooked ham, meat emulsions, mortadella bologna, frankfurters
Parma ham, coppa, bacon, speck
Natural and artificial casings
Role of fats and oils in Ice creeam, cocoa and chocolate, bakery, pastry cream

Recommended readings

Sostanze Grasse Alimentari-Giovanni Amelotti-Clesav Ed. Manuale degli
Oli e dei Grassi-Cappella, Fedeli, Bonaga, Lercker-Tecniche Nuove Ed.
Vegetable oils in food technology-Ed by Gunstone FD-CRC Press Edible oil
processing- Ed by Hamm W & Hamilton RJ- CRC Press
The chemistry and technology of edible oils and fats and their high fat
products- Academic Press
Industria dei salumi-Edagricole
Slides furnished by the teacher to the students on Elly platform
Links to web sites useful for the students on slides
European regulations

Teaching methods

The course will consist of videorecorded teacher lectures and of seminars of addicts
from food industry in the area of food technology.
The videotapes and the slides provided to the
students will be uploaded on the Elly platform at the end of the lessons.

Assessment methods and criteria

The final exam is a written exam. The written text consists of 5 questions about general topics relating to the whole program of the course. From the answers given by the student, the teacher tests his/her
ability to understand the different steps of food processes topic of the course and the interconnections between these various steps. In addition, specific questions will be also present in the examination text from whosevresponses the teacher will assess the understanding of the principles of food technology and quality management applied to processes and products covered in the course.
The teacher will assess the degree of understanding of the subject by the completeness of the responses and the ability of the student to establish
connections between the various topics giving a score commensuratevwith the expressed understanding and capabilities that will be the score
achieved for the overcoming of the module. The final score of the course will be the arithmetic mean of the scores of the two modules. There are no tests during the course but the teacher will continously asks
questions to the students during the lessons to understand the extent to which the class itself is able to link content previously granted to those being delivered.
The final marks will be published as soon as possible on Esse3 platform. The students can make an appointment with the teacher to discusss about the final mark and view the results.

Other informations

Due to COVID emergency, the couse and the examination may change. The teacher will communicate the new way to attend the course and to give the exams by Elly platform and web site of the course.