Raw materials and technologies in chocolate and confectionery industries

A.Y. 2019/2020
Lesson for
6
Max ECTS
56
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The course represents Unit B of the "Cereals and Sweet Products Science and Technology". The main goal of the course is to provide the students the essential knowledge to enter the sweet products and chocolate world with competence and critical abilities and - why not - to plan new products!
Knowledge of the main ingredients and technologies adopted in the sweet products and chocolate world, as well as of the main factors that influence their quality.

Course structure and Syllabus

Active edition
Yes
Responsible
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
ATTENDING STUDENTS
Syllabus
Recall of some concepts fundamental for the sector (moisture, water activity, isotherms, rheology etc.). Vision of the main raw materials involved in the sector and of their technological properties. SUGAR&CONFECTIONERY. Sugar industry. Sugar properties. Corn syrup: process and properties. Candies (hard candies, toffees, fudges, gummies, gelatins, fondant, tablets, liquorice, dragèe...): product definition, raw material specifications, operative conditions. The sugar-free sector: sugar substitutes, regulations, applications. COCOA&CHOCOLATE. The sector. Regulations and product definitions. Cocoa varieties, cultivation and practices. Bean composition and quality. Cocoa processing and technology; process and factors influencing the quality. Chocolate manufacturing processes. Chocolate quality and defects. Milk crumb technology. Flavour development during processing. FRUIT&DERIVATIVES. Fruits in syrups, candied fruits, jams, marmalades etc.: regulations and product definitions, operative conditions, quality and defects. HONEY. Regulations and product definitions, process, quality and defects. OTHER PRODUCTS: ready to eat breakfast cereals, granola bars, 'torrone', 'croccante', etc.
NON-ATTENDING STUDENTS
Syllabus
Recall of some concepts fundamental for the sector (moisture, water activity, isotherms, rheology etc.). Vision of the main raw materials involved in the sector and of their technological properties. SUGAR&CONFECTIONERY. Sugar industry. Sugar properties. Corn syrup: process and properties. Candies (hard candies, toffees, fudges, gummies, gelatins, fondant, tablets, liquorice, dragèe...): product definition, raw material specifications, operative conditions. The sugar-free sector: sugar substitutes, regulations, applications. COCOA&CHOCOLATE. The sector. Regulations and product definitions. Cocoa varieties, cultivation and practices. Bean composition and quality. Cocoa processing and technology; process and factors influencing the quality. Chocolate manufacturing processes. Chocolate quality and defects. Milk crumb technology. Flavour development during processing. FRUIT&DERIVATIVES. Fruits in syrups, candied fruits, jams, marmalades etc.: regulations and product definitions, operative conditions, quality and defects. HONEY. Regulations and product definitions, process, quality and defects. OTHER PRODUCTS: ready to eat breakfast cereals, granola bars, 'torrone', 'croccante', etc.
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi
Professor(s)
Reception:
on appointment
settore didattico Colombo; IV floor