Cereals for Malts and Other Semi-Finished Products Preparation
A.Y. 2025/2026
Learning objectives
The course aims to deepen the structural and physicochemical characteristics of cereals and their relationship with the suitability for producing malt, intended for the production of alcoholic beverages, including beer and spirits, as well as food products and other semi-finished products, such as flours.
Lectures and in-class discussions of case studies will allow students to learn and understand the characteristics of the raw material that most influence the malting process and the quality of the final product.
The course will also provide the knowledge and skills necessary to understand the technology behind beer and spirits production.
Lectures and in-class discussions of case studies will allow students to learn and understand the characteristics of the raw material that most influence the malting process and the quality of the final product.
The course will also provide the knowledge and skills necessary to understand the technology behind beer and spirits production.
Expected learning outcomes
By the end of the course, students will be able to: (1) Understand the structural and physicochemical characteristics of cereals; (2) Comprehend how the characteristics of the raw material influence the malting process and the production of other semi-finished products; (3) Identify the most suitable characteristics for malting production and other semi-finished products; (4) Acquire technical and scientific terminology in the relevant field; (5) Gain knowledge of the cereals used for malting and other semi-finished products, which can be further explored through independent study.
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
Course syllabus
- The cereals sector at international and national level: structure, market and main issues.
- Cereals: (i) morphological, physical and chemical characteristics; (ii) quality indices; (iii) classification criteria (technological, commercial, etc.) in Italy and the world; (iv) main uses.
- The main macromolecules in cereals: starch, protein and non-starch polysaccharides: (i) chemical, physical and structural properties; (ii) role in cereal products; (iii) other uses.
- Difference between pre-harvest sprouting and malting
- Germination: process and effects on properties of major components
- Relationship between chemical and physical characteristics of cereals and malting aptitude
- Use of malting and sprouted grains in the food industry
- Cereals: (i) morphological, physical and chemical characteristics; (ii) quality indices; (iii) classification criteria (technological, commercial, etc.) in Italy and the world; (iv) main uses.
- The main macromolecules in cereals: starch, protein and non-starch polysaccharides: (i) chemical, physical and structural properties; (ii) role in cereal products; (iii) other uses.
- Difference between pre-harvest sprouting and malting
- Germination: process and effects on properties of major components
- Relationship between chemical and physical characteristics of cereals and malting aptitude
- Use of malting and sprouted grains in the food industry
Prerequisites for admission
Principali aspetti chimici e biochimici delle matrici vegetali.
Teaching methods
Teaching involves:
- Lectures with computer aids (presentations) aimed at transferring theoretical knowledge for understanding the characteristics of cereals for the production of malt and other semi-finished products;
- Peer discussion on specific topics aimed at the acquisition of technical-scientific language and independent judgment skills; and
- Seminars by industry experts aimed at understanding the role of raw material for in the first and/or second processing industry
- Lectures with computer aids (presentations) aimed at transferring theoretical knowledge for understanding the characteristics of cereals for the production of malt and other semi-finished products;
- Peer discussion on specific topics aimed at the acquisition of technical-scientific language and independent judgment skills; and
- Seminars by industry experts aimed at understanding the role of raw material for in the first and/or second processing industry
Teaching Resources
The material presented during the lessons will be available on MyARIEL.
Scientific papers suggested during the classes.
Searches on websites.
Scientific papers suggested during the classes.
Searches on websites.
Assessment methods and Criteria
The final exam is oral and consists in the discussion of the main topics addressed during the class. The grade will be recorded in thirtieths.
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: 4
Lessons: 32 hours
Professor:
Marti Alessandra
Professor(s)