Università Roma Tre

The course aims to provide students with a comprehensive overview of the principles and how they are carried out major conservation operations (blanching, pasteurization, sterilization, dehydration, refrigeration, freezing), processing (fermentation, concentration/evaporation, extraction, distillation, filtration) and culinary enhancement of foodstuffs (elements of catering technology, with particular emphasis on cooking techniques), with particular emphasis on the effect on food quality traits. The course also aims to provide a thorough examination of some traditional crafts chains (bread, pastries, cheeses, cold meats).