Technology and microbiology of food processing

A.Y. 2020/2021
11
Max ECTS
96
Overall hours
SSD
AGR/15 AGR/16
Language
Italian
Learning objectives
The objective is to provide:
- the basic knowledge of the role of microorganisms in food processing
- specific skills for understanding the chemical, physical and biochemical phenomena involved in dairy processing and oenology.
Expected learning outcomes
Learning outcomes are:
- fundamental knowledge regarding dairy and oenological microbiology,
- skills for evaluating and managing some problems related to the processing of milk, grape and related derived products
- capability to identify the most relevant factors to improve the quality of milk and dairy products and wine
- ability to choose and to manage the processing steps that influence the quality of the final products in the mountain areas.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
Part of the lessons concerning milk and milk products will be held online using the Microsoft Teams platform and they can be followed synchronously based on the timetable of the first semester. The remaining lessons will be held in the classroom. Audio-lessons concerning the part of the program related to enology will be available on Ariel and usable asynchronously.
Prerequisites for admission
The pre-requisites will not change
Assessment methods and Criteria
The in-presence exam consists of a written test of 30 questions each with 4 closed answers. The exam will last 45 minutes. In case of a new COVID emergency, the exam will be written or oral and it will be held using the Teams platform. It will last about 30-45 minutes and, if oral, it must be taken only by appointment to be requested by email.
Agricultural Microbiology
Course syllabus
The pre-requisites will not change
Teaching methods
Part of the lessons concerning Microbiology will be held online using the Microsoft Teams platform and they can be followed synchronously based on the timetable of the first semester. The remaining lessons will be held in the classroom. Audio-lessons concerning the part of the program related to enology will be available on Ariel and usable asynchronously.
Teaching Resources
Part of the lessons concerning Microbiology will be held online using the Microsoft Teams platform and they can be followed synchronously based on the timetable of the first semester. The remaining lessons will be held in the classroom. Audio-lessons concerning the part of the program related to enology will be available on Ariel and usable asynchronously.
Agricultural industries
Course syllabus
The programme will not change
Teaching methods
The lessons concerning the part of the program dedicated to milk and dairy products will be held on the Microsoft Teams platform and they can be followed synchronously based on the timetable of the first semester. Audio-lessons concerning the part of the program related to enology will be available on Ariel and usable asynchronously.
Teaching Resources
The reference material will not change
Agricultural industries
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Lessons: 48 hours
Professor: De Noni Ivano
Agricultural Microbiology
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 5
Laboratories: 16 hours
Lessons: 32 hours
Professor: Zanchi Raffaella
Professor(s)
Reception:
By appointment
Sezione Industrie Agrarie - DiSTAM