Cereal Products: Traditional and Innovative Technologies
A.Y. 2025/2026
Learning objectives
The course aims to provide students with knowledge about the main cereals and their transformation into semi-finished products and finished goods. By the end of the course, students will have acquired the necessary skills to assess (i) the suitability of the main cereals for processing, (ii) the effect of the process on the characteristics of raw materials and products, and (iii) the quality of the finished products.
The lectures will provide the tools necessary for the development of cereal-based processes and products. The classroom discussion of case studies will help improve communication and interactive skills. Laboratory exercises and company visits will contribute to the development and enhancement of technical skills in the characterization of cereals and the production of cereal-based foods. The knowledge and skills acquired will complement the preparation of a professional figure who will work in the cereal processing industry.
The lectures will provide the tools necessary for the development of cereal-based processes and products. The classroom discussion of case studies will help improve communication and interactive skills. Laboratory exercises and company visits will contribute to the development and enhancement of technical skills in the characterization of cereals and the production of cereal-based foods. The knowledge and skills acquired will complement the preparation of a professional figure who will work in the cereal processing industry.
Expected learning outcomes
The course aims to provide students with knowledge about the main cereals and their transformation into semi-finished products and finished goods. By the end of the course, students will have acquired the necessary skills to assess (i) the suitability of the main cereals for processing, (ii) the effect of the process on the characteristics of raw materials and products, and (iii) the quality of the finished products.
The lectures will provide the tools necessary for the development of cereal-based processes and products. The classroom discussion of case studies will help improve communication and interactive skills. Laboratory exercises and company visits will contribute to the development and enhancement of technical skills in the characterization of cereals and the production of cereal-based foods. The knowledge and skills acquired will complement the preparation of a professional figure who will work in the cereal processing industry.
The lectures will provide the tools necessary for the development of cereal-based processes and products. The classroom discussion of case studies will help improve communication and interactive skills. Laboratory exercises and company visits will contribute to the development and enhancement of technical skills in the characterization of cereals and the production of cereal-based foods. The knowledge and skills acquired will complement the preparation of a professional figure who will work in the cereal processing industry.
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
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
Professor:
Marti Alessandra
Shifts:
Turno
Professor:
Marti AlessandraProfessor(s)