Università Roma Tre

With regard to Module II, the origins, processing technologies and typical characteristics of the products most commonly used by catering companies will be treated, with insights regarding the methods, production and storage techniques (pasteurization, sterilization, refrigeration, etc.) of the following supply chains: Meat and cured meat, Typical dairy poducts, Balsamic vinegar, Olive oil, Seed oils and margarines, Eggs and egg products, Dried fruit.

COURSE PROGRAM
The concept of typical food: DOP, IGT, STG.
Illustration of the Atlas of Typical Products "Food, Wine & Spirits" of the Qualivita Foundation.
Meat and cured meat.
Types, composition and quality of beef, pigmeat and poultrymeat. The slaughtering process. Cutting and processing of carcases for the production of fresh and frozen meat. Canned meat. Characteristics and industrial processes of production of cured meats. Preservation and alteration of cured meats.
Typical dairy products.
Milk and its derivatives. Unit operations in the industrial production of cheeses. Types of cheeses. Main defects and alterations.
Balsamic vinegar.
Balsamic vinegar and traditional balsamic vinegar of Modena and Reggio Emilia.
Olive oil
Classification and types of vegetable oils. Raw materials and production process of extra virgin olive oil. Plant engineering for the industrial production of extra virgin olive oil.
Alterations of oils. Hydrolytic and oxidative rancidity.
Seed oils and margarines.
Oil extraction. Main seed oils. Definition of margarine and its composition. Hydrogenation of oils. Preparation and classification.
Eggs and egg products.
Structure and chemical composition. Classification and conservation. Egg products. Main defects and alterations.
Dried fruit.
Types of fruits. Figs, apricots and dried plums. Dried oilseeds.

• Dispense a cura del docente
• P. Cappelli, V. Vannucchi - Principi di chimica degli alimenti. Conservazione, Trasformazioni, Normativa. - Ed. Zanichelli
• Atlante dei prodotti tipici “Food, Wine & Spirits” Fondazione Qualivita

The course will cover the following topics:
- Definition and characteristics of cereals and pseudocereals
- Processing properties of cereal flours
- Techniques and technologies of grinding
-Technologies for malting and beer production
- Technologies and characteristics of typical cereal-based products:
• Pasta
• Bread
• Pizza
• Bakery products
• Other typical cereal-based foods in Italy DOP, IGP, STG

- Technologies for Gluten-free products
- Technologies for Breakfast cereals
-Cereal-based functional and innovative foods

Kulp K., Ponte J.G., 2000. Handbook of Cereal Science and Technology. Marcel Dekker, Inc., New York.
Gobetti, M., Rizzello C.G. Biotecnologia dei prodotti lievitati da forno. Seconda edizione. Casa Editrice Ambrosiana. Zanichelli, 2023
Daghetta. Gli alimenti, Aspetti tecnologici e nutrizionali. I temi della nutrizione, Istituto Danone, Milano, 1997.
D.J.R. Manley. Technology of biscuits, crackers and cookies, Woodhead Publishing Ltd, 2000.
Cappelli P., Vannucchi V. Principi di chimica degli alimenti. Conservazione - Trasformazioni – Normativa. Seconda edizione, Zanichelli, 2024
Materiale didattico fornito a lezione dal docente