Cereal Products: Traditional and Innovative Technologies
A.Y. 2023/2024
Learning objectives
The course aims to provide students with the knowledge related to the characterization of cereals and their transformation into semi-finished and finished products using conventional and innovative technologies. The main objective of the course is to provide students with the knowledge on the modifications of the main macromolecules present in cereals during the technological process and their role in the physical, structural and sensory properties of the food.
Expected learning outcomes
At the end of the course the students will be able to define the commercial quality classes of cereals and flours. Students will be able to interpret technical specifications relating to the marketing of cereals and flours. At the end of the course the students will also be able to apply the appropriate technology in the different phases of a production process that uses cereals and flour to reach the highest quality level.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
· The international and national cereal sector: structure, market and the major issues
· Cereals: (i) morphological, physical and chemical properties; (ii) quality indices of grains and their evaluation; (iii) criteria of cereal classification in Italy and worldwide.; (iv) main uses.
· Pseudocerals: (i) morphological, physical and chemical properties; (ii) quality indices of grains and their evaluation; (ii) main uses.
· Legumes: (i) morphological, physical and chemical properties; (ii) quality indices of grains and their evaluation; (ii) main uses.
· The major macromolecules in the cereal: starch, protein and non starch polysaccharides: (i) chemical, physical and structural features (ii) role in cereal-based products; (iii) other uses.
· Innovation of first processing processes.
· The milling process and the recovery and utilization of milling by-products.
· Assessment of rheological properties of flour and semolina.
· Dried and fresh pasta: (i) selection of suitable raw materials; (ii) phenomena related to pasta-making process; (iii) innovative solutions ; (iv) production of enriched-pasta; (v) production of gluten-free pasta; (vi) assessment of pasta quality before and after cooking.
· Bread and other baked products: (i) selection of suitable raw materials; (ii) classification criteria; (iii) phenomena related to processes, including storage; (iv) innovative solutions ; (v) production of enriched-baked goods; (vi) production of gluten-free baked products; (vii) assessment of bread quality.
· Extruded snacks: (i) selection of suitable raw materials; (ii) classification criteria; (iii) phenomena related to extrusion; (iv) innovative solutions ; (v) production of enriched-snacks; (vi) production of gluten-free snacks; (vii) assessment of snack quality.
· Cereals: (i) morphological, physical and chemical properties; (ii) quality indices of grains and their evaluation; (iii) criteria of cereal classification in Italy and worldwide.; (iv) main uses.
· Pseudocerals: (i) morphological, physical and chemical properties; (ii) quality indices of grains and their evaluation; (ii) main uses.
· Legumes: (i) morphological, physical and chemical properties; (ii) quality indices of grains and their evaluation; (ii) main uses.
· The major macromolecules in the cereal: starch, protein and non starch polysaccharides: (i) chemical, physical and structural features (ii) role in cereal-based products; (iii) other uses.
· Innovation of first processing processes.
· The milling process and the recovery and utilization of milling by-products.
· Assessment of rheological properties of flour and semolina.
· Dried and fresh pasta: (i) selection of suitable raw materials; (ii) phenomena related to pasta-making process; (iii) innovative solutions ; (iv) production of enriched-pasta; (v) production of gluten-free pasta; (vi) assessment of pasta quality before and after cooking.
· Bread and other baked products: (i) selection of suitable raw materials; (ii) classification criteria; (iii) phenomena related to processes, including storage; (iv) innovative solutions ; (v) production of enriched-baked goods; (vi) production of gluten-free baked products; (vii) assessment of bread quality.
· Extruded snacks: (i) selection of suitable raw materials; (ii) classification criteria; (iii) phenomena related to extrusion; (iv) innovative solutions ; (v) production of enriched-snacks; (vi) production of gluten-free snacks; (vii) assessment of snack quality.
Prerequisites for admission
Basic knowledge of food processing and biochemistry.
Teaching methods
Lectures. Seminars held by experts from industry and/or academia.
Lab classes and tours in companies.
Flipped classes.
Lab classes and tours in companies.
Flipped classes.
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 furth
Scientific papers suggested during the classes.
Searches on websites.
The teacher is available for furth
Assessment methods and Criteria
The final exam consists of an oral exam on the main topics addressed during the classes.
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: 6
Field activity: 8 hours
Laboratories: 8 hours
Lessons: 40 hours
Laboratories: 8 hours
Lessons: 40 hours
Professors:
Bresciani Andrea, Marti Alessandra
Educational website(s)
Professor(s)