Cereals for Malts and Other Semi-Finished Products Preparation
A.Y. 2020/2021
Learning objectives
The course aims to investigate some of the topics concerning the characterization of cereals and/or their transformation into semi-finished products for use in the production of alcoholic beverages, including beer and spirits. The deepening of knowledge will enable the student to understand the characteristics of the raw material that most influence the quality of the finished product.
Expected learning outcomes
The skills acquired aim at the knowledge of the main cereals, their components and properties that illustrate their quality in terms of composition and function for the production of beer and spirits.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
The program will not change during the COVID19 emergency. Synchronous and asynchronous lectures using Teams will be proposed. Besides the ordinary supporting material (slides, book and literature references), students will be provided with additional scientific papers and URL to relevant websites. All supporting material will be uploaded in the teacher's website. The exam ways are the same. The oral exam will be done online by using Teams platform.
Course syllabus
Cereals: production, composition and main uses
The caryopsis: structure, main components (carbohydrates, proteins and fiber) and their properties
Grain quality indices
Germination: process and effects on the properties of the main components
Barley malt
Malt from other grains
Use of malt and germinated cereals in the food industry
The caryopsis: structure, main components (carbohydrates, proteins and fiber) and their properties
Grain quality indices
Germination: process and effects on the properties of the main components
Barley malt
Malt from other grains
Use of malt and germinated cereals in the food industry
Prerequisites for admission
No prerequisite
Teaching methods
Lectures.
Teaching Resources
The material presented during the lessons will be available on ARIEL.
Scientific papers suggested during the classes.
Searches on websites.
The teacher is available for further clarification by appointment.
Scientific papers suggested during the classes.
Searches on websites.
The teacher is available for further clarification by appointment.
Assessment methods and Criteria
The final exam is oral and consists in the discussion of the main topics addressed during the course.
The evaluation will be based on knowledge, understanding, and critical thinking of the topics and on communication skills.
Preliminary registration to the exam session through the UNIMIA system is mandatory.
DSA students and students with disabilities are invited to inform the teacher by e-mail at least ten days before the exam date in order to define the possible individual actions. The e-mail should also send in cc to: [email protected] (for DSA students) or [email protected] (for students with disabilities).
The evaluation will be based on knowledge, understanding, and critical thinking of the topics and on communication skills.
Preliminary registration to the exam session through the UNIMIA system is mandatory.
DSA students and students with disabilities are invited to inform the teacher by e-mail at least ten days before the exam date in order to define the possible individual actions. The e-mail should also send in cc to: [email protected] (for DSA students) or [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Marti Alessandra
Professor(s)