Technologies for Produce Processing
A.Y. 2025/2026
Learning objectives
The course aims to provide knowledge on technologies for the processing of agricultural products, with the goal of fostering awareness and mastery of the chemical-physical, microbiological, and biochemical phenomena involved in transformation processes that significantly affect the quality and safety of agri-food products, also in relation to raw materials and relevant regulations.
The course is structured into two teaching units:
Teaching Unit 1 (4 ECTS): Processing technologies for agricultural and food products
Teaching Unit 2 (6 ECTS): Dairy chemistry and technology
The course is structured into two teaching units:
Teaching Unit 1 (4 ECTS): Processing technologies for agricultural and food products
Teaching Unit 2 (6 ECTS): Dairy chemistry and technology
Expected learning outcomes
By the end of the course, the student will be able to:
Understand the fundamentals of food processing and apply quality and safety control principles to food products.
Identify the most suitable processing technologies based on the quality and availability of raw materials.
Understand the impact of processing technologies on product characteristics in terms of quality and shelf life.
Recognize the main hazards (biological, chemical, and physical) and risks associated with the handling of raw materials at both the farm and industrial levels.
Understand the fundamentals of food processing and apply quality and safety control principles to food products.
Identify the most suitable processing technologies based on the quality and availability of raw materials.
Understand the impact of processing technologies on product characteristics in terms of quality and shelf life.
Recognize the main hazards (biological, chemical, and physical) and risks associated with the handling of raw materials at both the farm and industrial levels.
Lesson period: First 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
First semester
Course syllabus
Teaching Unit 1 (4 credits):
Regulatory aspects of direct sales; agricultural entrepreneur; principle of predominance; and regulations related to food hygiene.
Food technologies, classification of food products, and processing methods.
Phenomenological aspects (fractionation technologies, solid-solid, solid-liquid, and liquid-liquid separation, solid-liquid extraction) and their applications. Foodborne illnesses: salmonellosis, listeriosis, and campylobacteriosis. Cereal and milling industry. Pasta industry. Olive oil and seed oil industry. Egg and egg product industry. Winemaking industry (wine and sparkling wine).
Meat industry. Hygiene, behavioral, and safety regulations for food sector workers.
Teaching Unit 2 (6 credits):
Overview of the dairy sector at Italian, EU, and global levels, focusing on production, consumption, trade flows, and production and processing structures. Chemical-physical properties of milk and related indicators. Milk composition, chemical-physical and qualitative characteristics, stability, and suitability for processing, including evaluation criteria.
Milk lipids, structure and behavior of fat globules, lipolysis, and oxidative phenomena. Milk proteins, including casein and acid/rennet coagulation. Whey proteins: technological relevance and enhancement techniques. Lactose and main fermentations.
Mineral salts and bioactive compounds: their technological and nutritional significance. Milk processing technologies and the impact of key technological operations. Sanitation processes and types of milk for consumption. Membrane tangential filtration processes.
Main cheese production technologies: traditional and innovative cheese-making techniques.
Butter production using batch and continuous systems and the use of different types of cream.
Production of milk powder and other dried products. Management and valorization of dairy industry by-products. Main analytical evaluations relevant to the sector.
Regulatory aspects of direct sales; agricultural entrepreneur; principle of predominance; and regulations related to food hygiene.
Food technologies, classification of food products, and processing methods.
Phenomenological aspects (fractionation technologies, solid-solid, solid-liquid, and liquid-liquid separation, solid-liquid extraction) and their applications. Foodborne illnesses: salmonellosis, listeriosis, and campylobacteriosis. Cereal and milling industry. Pasta industry. Olive oil and seed oil industry. Egg and egg product industry. Winemaking industry (wine and sparkling wine).
Meat industry. Hygiene, behavioral, and safety regulations for food sector workers.
Teaching Unit 2 (6 credits):
Overview of the dairy sector at Italian, EU, and global levels, focusing on production, consumption, trade flows, and production and processing structures. Chemical-physical properties of milk and related indicators. Milk composition, chemical-physical and qualitative characteristics, stability, and suitability for processing, including evaluation criteria.
Milk lipids, structure and behavior of fat globules, lipolysis, and oxidative phenomena. Milk proteins, including casein and acid/rennet coagulation. Whey proteins: technological relevance and enhancement techniques. Lactose and main fermentations.
Mineral salts and bioactive compounds: their technological and nutritional significance. Milk processing technologies and the impact of key technological operations. Sanitation processes and types of milk for consumption. Membrane tangential filtration processes.
Main cheese production technologies: traditional and innovative cheese-making techniques.
Butter production using batch and continuous systems and the use of different types of cream.
Production of milk powder and other dried products. Management and valorization of dairy industry by-products. Main analytical evaluations relevant to the sector.
Prerequisites for admission
The course requires a solid knowledge of chemistry, physics and microbiology enabling students to understand the specific aspects related to the production and transformation of finished products.
Teaching methods
Both teaching units include lectures held in the classroom, along with some in-class practical exercises.
Seminars with industry professionals and educational visits to production sites will also be organized.
Seminars with industry professionals and educational visits to production sites will also be organized.
Teaching Resources
The teaching materials presented during the lectures will be available on the MyAriel e-learning platform.
Students are encouraged to attend classes and take notes.
For Teaching Unit 2, class notes and teaching materials can be supplemented with the following texts:
Title: Trattato di Tecnologia Casearia
Author: Ottavio Salvatori del Prato
Publisher: Edagricole
Title: Chimica e Tecnologia del Latte
Author: Cesare Corradini
Publisher: Tecniche Nuove
Title: Microbiologia e Tecnologia Lattiero Casearia
Authors: Germano Mucchetti and Erasmo Neviani
Publisher: Tecnica Alimentare
Students are encouraged to attend classes and take notes.
For Teaching Unit 2, class notes and teaching materials can be supplemented with the following texts:
Title: Trattato di Tecnologia Casearia
Author: Ottavio Salvatori del Prato
Publisher: Edagricole
Title: Chimica e Tecnologia del Latte
Author: Cesare Corradini
Publisher: Tecniche Nuove
Title: Microbiologia e Tecnologia Lattiero Casearia
Authors: Germano Mucchetti and Erasmo Neviani
Publisher: Tecnica Alimentare
Assessment methods and Criteria
The exam consists of an oral test for each teaching unit, which will take place at the end of the course. The evaluation will be based on the following criteria:
Ability to organize acquired knowledge in a coherent and structured manner;
Capacity for critical reasoning on the studied material;
Quality of presentation, with particular attention to the use of specialized vocabulary;
Effectiveness and clarity of communication.
The final grade will be calculated as a weighted average, based on the number of credits assigned to each teaching unit and the grades obtained.
To take the exam, students must register by the deadline on the UNIMIA platform (http://www.unimi.it/).
Grades are expressed on a 30-point scale and are communicated to each student via an automated email from the university's grading system.
Students with specific learning disorders (SLD) or disabilities are kindly requested to contact the instructor by email at least 15 days before the scheduled exam date to arrange any necessary individualized measures.
In the email addressed to the instructor, students must also CC the relevant university services:
[email protected] (for students with SLD)
[email protected] (for students with disabilities)
Ability to organize acquired knowledge in a coherent and structured manner;
Capacity for critical reasoning on the studied material;
Quality of presentation, with particular attention to the use of specialized vocabulary;
Effectiveness and clarity of communication.
The final grade will be calculated as a weighted average, based on the number of credits assigned to each teaching unit and the grades obtained.
To take the exam, students must register by the deadline on the UNIMIA platform (http://www.unimi.it/).
Grades are expressed on a 30-point scale and are communicated to each student via an automated email from the university's grading system.
Students with specific learning disorders (SLD) or disabilities are kindly requested to contact the instructor by email at least 15 days before the scheduled exam date to arrange any necessary individualized measures.
In the email addressed to the instructor, students must also CC the relevant university services:
[email protected] (for students with SLD)
[email protected] (for students with disabilities)
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 4
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 32 hours
Lessons: 64 hours
Lessons: 64 hours
Professors:
D'Incecco Paolo, Masotti Fabio
Professor(s)
Reception:
To be agreed with the teacher
Office in via Celoria 2, building 21040
Reception:
By appointment
Sezione Scienze e Tecnologie Alimentari - DeFENS