SAS005A - FOOD TECHNOLOGY AND QUALITY

courses
ID:
SAS005A
Duration (hours):
48
CFU:
6
SSD:
SCIENZE E TECNOLOGIE ALIMENTARI
Located in:
CHIETI
Url:
FOOD AND HEALTH SCIENCES/CORSO GENERICO Year: 1
Year:
2025
Course Catalogue:
https://unich.coursecatalogue.cineca.it/af/2025?co...

Overview

Date/time interval

Secondo Semestre (03/03/2026 - 30/05/2026)

Syllabus

Course Objectives


The course aims to make students acquire the basic knowledge of the main unit operations carried out during a food process. The approach followed is both descriptive and quantitative. The description of the physical, chemical and / or biological changes induced to the raw materials during a unitary operation has the objective of assessing the impact that the process has on the quality of the finished products obtained.
The course, which takes place in the second half of the year, with lectures, aims to deepen how a food transformation process involves different methods to be followed, in relation to the chain of belonging, with a series of technological operations in succession appropriate for the processing of raw materials.
The course aims to deepen the scientific and technical knowledge for the qualitative-quantitative development, management and control of processes for transforming raw materials of Mediterranean interest into final and / or intermediate processing products according to current legislation. The manufacturing processes, production technologies and flow sheets of the main sectors are studied in depth: canning, oils and fats, cereal-pastoral, dairy, viticulture-winemaking


Course Prerequisites


INORGANIC AND ORGANIC CHEMISTRY, PHYSICS, VEGETAL AND ANIMAL PRODUCTIONS


Teaching Methods


The professor's didactics, will be supplemented by seminars and conferences, at optional frequency, held by companies and publica institutions experts, invited to repport experience and expertise related to the topics of the course.


Assessment Methods


Learning assessment methods:
Type of exam: Oral

The verification of the learning will be carried out with an oral test on the topics covered; in particular, an in-depth study on the quality, typicality and sustainability of supply chains aimed to verify knowledge, understanding, autonomy of judgment, communication skills, and the ability to develop links between the different contents of the course.
The oral exam will be evaluated with a score expressed in thirtieths.


Texts


P. Cappelli, V. Vannucchi:
"Principi di chimica degli alimenti. Conservazione, Trasformazioni, normativa".
Zanichelli ed. 2016
"La chimica e gli alimenti. Nutrienti ed aspetti nutraceutici".
L. Mannina, M. Daglia, A. Ritieni
CEA 2019


Personal slides Prof. Cichelli
Seminar slides


Contents


It will be provided knowledge about:
-technological innovation in the agri-food sector.
- the food quality
- environmental and food process contaminants
- the main unitary operations of the food industry
- preservation of food by heat and cold, conservation by dehydration, as well as by various innovative physical methods
- storage by chemical means
- the main food processing technologies
- vegetable origin food production chains in Mediterranean contest (olive-oil production, viticulture-enology, pastoral cereal, preserves)
- specific production chains (fats: seeds and seed oils, margarines), fermented and non-fermented drinks
- the evaluation of objective quality (hygienic-sanitary, nutritional, sensorial, commodity)
- chemical-physical sensory analyzes


Course Language


FOOD SCIENCE

Degrees

Degrees

FOOD AND HEALTH SCIENCES 
Master’s Degree
2 years
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