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
By the end of the course, students will be able to: (i) understand the main characteristics of cereals and the processes for their transformation into pasta, bread, and other baked products; (ii) evaluate the rheological properties of cereals; (iii) understand the relationship between processing conditions and the quality of the finished products; (iv) assess the quality of the finished products; (v) critically evaluate the scientific literature in the relevant field; (vi) acquire the scientific and technical language in the field; (vii) achieve long-term learning, such as knowledge of the cereal industry, which can be further deepened through personal studies in the field, as well as the ability to work in academic or industrial research teams on multidisciplinary projects.
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.
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.
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.
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.
Prerequisites for admission
Basic knowledge of food processing, food biochemistry, and food chemistry.
Teaching methods
Lectures. Seminars given by experts in the field.
Laboratory exercises and educational visits to companies in the industry.
Guided peer discussion on specific topics.
Laboratory exercises and educational visits to companies in the industry.
Guided peer discussion on specific topics.
Teaching Resources
The material presented during the lessons will be available on ARIEL.
Scientific papers and book chapters suggested during the classes.
Searches on websites and databases.
Scientific papers and book chapters suggested during the classes.
Searches on websites and databases.
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 15 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 15 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
Professor:
Marti Alessandra
Professor(s)