Optional group:
COMUNE Orientamento unico OBBLIGATORI (30 CFU) - (show)
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20410383 -
MICROBIAL BIOTECHNOLOGY IN THE AGRI-FOOD SECTOR
(objectives)
The main aims of the course are:
A) Acquisition of knowledge on the use of microorganisms and enzymes/molecules of microbial origin for food processing, preservation and control;
B) Acquisition of basic and advanced methodologies for the selection, identification and exploitation of microorganisms of relevance in the agri-food sector;
C) Acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
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RAMPIONI GIORDANO
( syllabus)
The course aims at providing to the student:
- adequate knowledge and understanding on the use of microorganisms and enzymes/molecules of microbial origin for food processing, preservation and control;
- adequate applied knowledge for the selection, identification and exploitation of microorganisms of relevance in the agrifood sector, for drafting and executing experimental protocols, and for retrieving and critically reviewing relevant scientific literature from on-line databases (making judgements).
During the course the following topics will be covered:
• Isolation and characterization of microorganisms of relevance in agrifood.
• Functional characterization of newly isolated microorganisms.
• Metagenomics for the identification of enzymes of relevance in agrifood.
• Biosensors in agrifood: generation and exploitation.
• Standard and advanced methodologies for the enumeration of microorganisms in food matrices.
• Production of recombinant proteins of interest in agrifood.
• Molecular techniques for improving the activity of agrifood enzymes.
• Genetic improvement of microorganisms of relevance in agrifood.
• Identification of antibacterial and anti-biofilm agents.
• Exploitation of natural and engineered plant growth promoting bacteria.
• Natural, non-conventional and engineered yeasts for brewing.
• Natural and engineered probiotics.
( reference books)
Selected topics will be available on suggested Microbiology and Microbial Biotechnology books, as indicated in the following reference list. Specific research papers and experimental protocols will be provided during theoretic lessons on advanced research topics and laboratory practices.
Innovative teaching will be promoted by cloud-sharing of power-point presentations illustrating the main topics of the course. Moreover, students will be encouraged to make use of web-based resources and databases to autonomously increase their knowledge on specific advanced topics.
Students will be received at the best of their convenience if an appointment has been fixed at the end of the lessons or by email.
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20402464 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA
(objectives)
The course traces the origins and development of typical products of the Italian agro-food culture to the birth of Made in Italy, it is understood as the result of an economic exploitation strategy and a symbol of Italian industrial excellence. Next to the historical reconstruction we will develop the deepening of the economic importance of the Made in Italy food, with particular reference to the sector role in Italian foreign trade and its position in the global value chains.
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20402464-2 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA - MODULO II
(objectives)
The course traces the origins and development of typical products of the Italian agro-food culture to the birth of Made in Italy, it is understood as the result of an economic exploitation strategy and a symbol of Italian industrial excellence. Next to the historical reconstruction we will develop the deepening of the economic importance of the Made in Italy food, with particular reference to the sector role in Italian foreign trade and its position in the global value chains.
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D'ERRICO RITA MARIA MICHELA
( syllabus)
The programme is organised along three routes paths:1) A brief overview of contemporary economic history with particular attention to the birth and development of the food industry and the evolution of consumption in a unified Italy, within the wider context of Italian and international industrial development;2) The transformations of agriculture and the territory - taken in its broader meaning of a combination of environmental and cultural factors. In this context. Themes such as the relationship between the industrial revolution and agriculture, water management and interventions in the territory, between the 19th and 20th centuries, will be examined in depth;3) The history of food, Italian food traditions and production techniques; focus on the peculiarities of Italian production (e.g. dairy industry, milling, canning and preserves) and the development of food and wine. The Italian way in the construction of trade exchange systems and in the development of agri-food production of excellence (e.g. the birth and affirmation success of Made in Italy brands).
( reference books)
Giovanni Rebora, Culture of the fork. A brief Histori of food in Europe, CUP, 2001 (full text is on line in SBA)
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20402465 -
LA QUALITA' E LA CERTIFICAZIONE DEI PRODOTTI ALIMENTARI
(objectives)
The course aims at providing the student insights about the latest interventions of the European Communities on the planning, management, monitoring, coordination and training in the entire production chain of food. They will be dealt with in particular the following arguments: a) modernization of the legislation in order to obtain a consistent and transparent system of rules; b) strengthening of controls going to cover the entire food chain; c) improving the efficiency of the scientific advisory system; d) allocation of responsibility for food safety to producers; e) implementation of the new certification and labeling (the new label is the EEC 1169/2011 of 12.13.2014).
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LUCCHETTI MARIA CLAUDIA
( syllabus)
’insegnamento “La qualità e la certificazione dei prodotti alimentari” offre un approccio integrato allo studio e la valutazione dei processi di qualità nella catena agroalimentare attraverso un approccio tecno-manageriale. L'intera catena di fornitura è studiata dal settore primario al consumatore finale.
INTRODUZIONE ALLE CERTIFICAZIONI: TRASPARENZA, TRACCIABILITÀ E RINTRACCIABILITÀ DELLE PRODUZIONI: origine delle certificazioni; evoluzione del concetto di qualità; concetto di filiera alimentare; classificare le certificazioni; concentrazione delle certificazione in EU 27 e in Italia; la filiera di qualità e la normativa di riferimento.
GESTIONE DEL SISTEMA QUALITÀ NELLE PRODUZIONI: Il contesto agroalimentare e la normativa di riferimento; analisi sistema aziendale; configurazione sistema qualità; gestione sistema qualità; trattamento dati del sistema qualità
SICUREZZA ALIMENTARE: la ricerca della qualità nell’alimentazione; la sicurezza alimentare e i pericoli biologici, chimici e fisici; principi ispiratori della nuova normativa europea sulla sicurezza alimentare; i nuovi Regolamenti del “ Pacchetto Igiene”; la normativa europea in campo alimentare; materiali a contatto con i prodotti alimentari (M.O.C.A.); il quadro normativo nazionale e della UE; etichettatura e presentazione dei prodotti alimentari
GESTIONE DEGLI APPROVVIGIONAMENTI, DELLE VENDITE E DELLA LOGISTICA: Il ciclo logistico e gli input di base del processo di definizione; le fasi del processo di acquisto; i modelli di gestione degli approvvigionamenti; Brand loyalty, store loyalty e la selezione dei fornitori; gli effetti della logistica sulla valutazione del fornitore; l’outsourcing della logistica
IL SISTEMA DI AUTOCONTROLLO IGIENICO HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP); Sistema HACCP (compiti e funzioni);Importanza del controllo visivo;Importanza della verifica della merce immagazzinata e importanza della sua rotazione; Norme igieniche basilari; Valutazione e controllo delle temperature e del microclima;Igiene delle strutture delle attrezzature; Approfondimenti sul quadro normativo; Gestione delle risorse umane; Relazione con i vari soggetti coinvolti nel processo alimentare.
( reference books)
A copy of the slides used during lecturers and useful papers will be provided for free by the teacher.
Material for additional and deeper informations will be provided for free during the course, if required
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MARTUCCI OLIMPIA
( syllabus)
INTRODUCTION TO CERTIFICATIONS: TRANSPARENCY, TRACEABILITY AND TRACEABILITY OF PRODUCTIONS: origin of certifications; evolution of the concept of quality; food chain concept; classify the certifications; concentration of certification in EU 27 and in Italy; the quality chain and the relevant legislation.
MANAGEMENT OF THE QUALITY SYSTEM IN PRODUCTIONS: The agri-food context and the relevant legislation; business system analysis; quality system configuration; quality system management; data processing of the quality system
FOOD SAFETY: the search for quality in nutrition; food safety and biological, chemical and physical hazards; inspiring principles of the new European legislation on food safety; the new Regulations of the "Hygiene Package"; European legislation in the food sector; materials in contact with food products (M.O.C.A.); the national and EU regulatory framework; labeling and presentation of food products
MANAGEMENT OF PROCUREMENT, SALES AND LOGISTICS: The logistic cycle and the basic inputs of the definition process; the stages of the purchasing process; supply management models; Brand loyalty, store loyalty and selection of suppliers; the effects of logistics on supplier evaluation; logistics outsourcing
THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS HYGIENIC SELF-CONTROL SYSTEM (HACCP); HACCP system (tasks and functions); Importance of visual inspection; Importance of verification of stored goods and importance of its rotation; Basic hygiene rules; Evaluation and control of temperatures and microclimate; Hygiene of equipment structures; Insights on the regulatory framework; Human resources management; Relationship with the various subjects involved in the food process
( reference books)
•CHIACCHIERINI E., LUCCHETTI M.C., “Materie prime, trasformazione ed impatto ambientale” Edizioni Kappa
•BUFFAGNI, BURCHI, GALLIO, TARABELLA, VARESE “Consumatori e imprese: la disciplina delle informazioni sugli alimenti: considerazioni merceologiche e normative” Giappichelli Editore
•PERI, LAVELLI, MARJANI “Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l’igiene.” Edizione HOEPLI
•Dispense a cura dei docenti.
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20410381 -
GROUNDWATER IN THE AGRI-FOOD SECTOR
(objectives)
The course will explain the hydrogeological processes at the origin of the availability of groundwater resources for the human consumption. Starting with the definition of the continental water cycle, skills about the recharge, the circulation and the outflow of groundwater will be achieved. The course will be provide specifications on the criteria for classification of drinking waters and mineral waters, based on the hydrogeological features. The ultimate objective of this course is to allow a better understanding of the geological and hydrogeochemical mechanisms responsible for the different chemical composition of the drinking water and the genesis of the main Italian mineral waters.
Also, the course includes educational tours in natural spring areas and in mineral water pumping and bottling plants.
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MASTRORILLO LUCIA
( syllabus)
1) Basic concepts on the uses and the protection of the groundwater resources Water cycle, differences between groundwater reserves and resources, different uses of groundwater, groundwater quality and quantity protection
2) Hydrogeological budget. Components of the hydrogeological budget and the methods for the measurement of the main hydrological parameters (rainfall, temperature, evapotranspiration, discharge..)
3) Basic concepts on geology. Types and composition of rocks, Rocks cycle with information about the plate tectonic, igneous and volcanic rocks, sedimentary rocks and metamorphic rocks
4) Hydrogeology Physical parameters of the rocks in relationship with the groundwater (porosity and permeability); distinction between aquifer, aquiclude and aquitard; recharge of an aquifer; groundwater circulation in a phreatic or in a confined aquifer; description of the meaning and the types of springs
5) Hydrogeochemistry Water – rocks interaction and the effects on the chemical characteristics of groundwater; groundwater types, information about groundwater sampling methods
6) Main regional aquifers in Central Italy: description of the qualitative and quantitative characteristics of these aquifers according to different geological features (carbonate, volcanic, alluvial and coastal aquifers)
7) Groundwater resources for human consumption. Drinking use (aqueduct water and mineral waters), irrigation use; chemical requirements of the water for human consumption according to the national laws,
8) Main laws concerning the management and the protection of the groundwater
( reference books)
Pietro Celico ELEMENTI DI IDROGEOLOGIA LIGUORI Ed. (2003)
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20410513 -
BIOMOLECULAR METHODOLOGIES FOR THE QUALITY AND MICROBIOLOGICAL SAFETY OF FOOD
(objectives)
The course will illustrate the methods for the detection and quantification of the microorganisms found in food, including any pathogens in relation to the products characteristics and limitations arising from the regulations. In laboratory exercises students will perform some of the most common microbiological analysis of foods in order to determine the microbial load and the suitability or not for human consumption.
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Devirgiliis Chiara
( syllabus)
-Description of the main foodborne micro-organisms.
-Control of microorganisms in foods.
-Food safety: legislative aspects.
-Sampling techniques.
-Microbiological analysis of foods.
-Cultivation methods and coltural media for microbiological analysis of foods: sample preparation, plating techniques, counting techniques, isolation of food microorganisms.
-Research of the main foodborne micro-organisms.
-Identification of microorganisms on phenotypic and molecular basis.
-Molecular techniques for the identification of microorganisms: ribosomal DNA analysis, Amplified Ribosomal DNA Restriction Analysis (ARDRA), Random Amplification of Polymorphic DNA (RAPD), sequencing.
-Analysis of complex microbial communities through metagenomic and culture-independent techniques: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS).
-Bacteriophages as biocontrol agents and applications in food microbiology.
-Resistance to antibiotics and implications on the quality and safety of fermented foods.
( reference books)
MICROBIOLOGIA DEGLI ALIMENTI. A. Galli Volonterio. Casa Editrice Ambrosiana (2005)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Slides from the lessons
Specific scientific articles
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ARIENZO Alyexandra
( syllabus)
The course will focus on the methods used for the detection and quantification of microorganisms in food samples, including pathogenic bacteria, according to the intrinsic properties of different food samples and the operating procedures specified by international standards. Emphasis will be given to European regulatory requirements and voluntary standards. Traditional microbiological methods, referred by law as reference methods for the evaluation of food quality and safety, will be analyzed in detail. Special attention will also be dedicated to alternative methods recently in use or under investigation for the analysis of food samples including biochemical, immunological and genetic methods. The advantages and drawbacks linked to the different approaches will also be analyzed.
During laboratory activities students will evaluate safety of different food samples through the application of reference microbiological techniques for the detection and quantification of the microorganisms of interest, following the entire analytical process, from sampling to final confirmation.
( reference books)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G.A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini.
Casa Editrice Ambrosiana (2012)
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BIO/19
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20410188 -
MOLECOLE ORGANICHE NEGLI ALIMENTI
(objectives)
The course aims to examine some classes of compounds widely used in the food industry, highlighting the correlation between chemical structure (presence of functional groups, steric characteristics and lipophilic), activities, interaction with specific receptors (organoleptic properties, sensory, etc.). And stability in various chemical and physical conditions.
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GASPERI TECLA
( syllabus)
Cultural skills (Knowledge of): The course aims to provide students with the chemical basis of the structure, the properties, and the reactivity of the main classes of molecules present in food, as well as to illustrate the possible chemical modifications that these constituents undergo during the process cooking and / or storage.
Methodological skills (How to carry out): at the end of the course, the student will be able to analyze and discuss the mechanisms of interaction and transformation of the most important macro and micro nutrient classes present in food, as well as how to carry out a qualitative and a quantitative analysis of such constituents using HPLC.
The course is divided into 3 main sections:
Part 1: an overview of the principal classes of molecules (sugars, polysaccharides, lipids, proteins) that are present in food. The chemical properties of such substances dramatically condition the most important chemical and physical features of every food.
Part 2: the various substances are going to be gathered and addressed with respect the kind of contribution given to each food (i.e. colours, flavouring, vitamins, preservatives, poisonous compounds, minerals).
Part 3: Water.
Practical experiences will also be carried out (Chromatography: separation of β-carotene from chlorophyll from spinach pesto; Solvent extraction: how to separate acid, basic and neutral substances; HPLC: Quantitative analysis of caffeine; GC-MS: Qualitative analysis of lipids; Synthesis of Banana essence
( reference books)
Libri di testo:
Tom P Coultate in "La chimica degli Alimenti", Zanichelli
Paolo Cabras, Aldo Martelli in " Chimica degli Alimenti", Piccin
Patrizia Cappelli, Vanna Vannucchi in "Principi di Chimica degli Alimenti", Zanichelli
Lecture notes and bibliographical references will be provided
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20402454 -
POLITICHE AGRICOLE, SVILUPPO ECONOMICO E SICUREZZA ALIMENTARE
(objectives)
The course aims to analyze the agriculture and agri-food sector's role in the processes of growth and development, with particular reference to two aspects: 1) the manner in which the development of the agri-food sector have an impact on food security, referring to different contexts development and, therefore, understood both in terms of quantity (little or too much nutrition) and qualitative (good or bad nutrition and wholesomeness of food); 2) the manner in which this role is manifested in the Italian and the related economic and social consequences.
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DE FILIPPIS FABRIZIO
( syllabus)
Module A
The module aims to analyze the role of agriculture and agro-food sector in the growth and development processes, with particular reference to the agri-food sector impacts on food security, regard to different development contexts, both in quantitative (low or too much nutrition) and qualitative (good/bad nutrition and food healthiness) terms.
- Agriculture and agri-food sector: evolution, main characteristics, strengths and critical issues
- Mediterranean diet, health, lifestyle and nutrition, with particular regard to urban and rural contexts, local cultures, migratory phenomena;
- food waste: quantification, causes, regulatory framework;
- diversification of Italian agriculture for specific community needs (Ho.re.ca, City Farms, Social Farming);
- policies, with particular regard to rural development policies;
- agro-food innovation and research system (novel foods, functional foods, ethnic foods, etc.).
Module B
- The role of the agri-food system within the Italian economy: structure and economic relevance of agricultural sector and food industry
- The diversification in the Italian agriculture: alternative sources of farm income, production of public goods and services for citizens
- The main features of the Italian agri-food supply: specialization, compliance with environmental protection (Bio), qualitative characteristics of supply (PDO, PGI, TSG), structure and organization of the agri-food chains (focus on the more relevant productions), composition of national production
- The fishery and aquaculture sectors
- Consumption trends: between economic crisis and new lifestyles
- The characteristics of distribution: from traditional retailers to the more innovative forms of supply (short chains)
Module C
- The European Union and the Common agricultural policy (CAP)
( reference books)
Module A
- Annuario dell'agricoltura italiana, Volume 2015, capitoli vari, CREA Centro Politiche e Bioeconomia;
- P. Conforti, F. De Filippis (2015), Geopolitica dell'alimentazione e della sicurezza alimentare, EXPO 2015;
- F. Giarè, F. Vanni, Agricoltura e città, Edagricole, 2016, Roma;
- F. Giarè, R. Sardone (2017), La diversificazione delle attività in agricoltura: agriturismo, fattorie didattiche e agricoltura sociale, in Annali dell'Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
Module B
- Annuario dell'agricoltura italiana, Volume 2015, capitoli vari, CREA Centro Politiche e Bioeconomia;
- L'agricoltura italiana conta 2016, CREA Centro di Politiche e Bioeconomia;
- Bioreport 2016, Rete Rurale Nazionale;
- Il settore ittico in cifre 2015, CREA;
- Agricoltura, cibo e città, CURSA, 2014;
- R. Fanfani, R. Sardone (2017), La diversificazione delle attività in agricoltura: opportunità, sviluppo dei redditi e nuove sfide della società, in Annali dell'Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
Module C
- Handouts on European unione and Common agricultural policy
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SARDONE ROBERTA
( syllabus)
“Politiche agricole, sviluppo economico e sicurezza alimentare” (B)
This part of the course aims to provide a wide analysis of the composition and structural characteristics of the Italian agri-food system, also in relation to recent dynamics and evolution, with particular attention to the following matters
First Term
The role of the agri-food system within the Italian economy:
Structure, economic relevance and evolution of agricultural sector
The diversification in the Italian agriculture: alternative sources of farm income, production of public goods and services for citizens
Structure and economic relevance of food industry
Structure, economic relevance and evolution of food consumption: new lifestyles in Italy
The characteristics of distribution: from traditional retailers to the more innovative forms of supply (short chains)
Second Term:
The fishery and aquaculture sectors
The Italian agri-food international trade
Compliance with environmental protection of agriculture: Organic and Biodynamics Farming
Quality Products (PDO, PGI, TSG)
Tourism and Eno-gastronomy
Country and City relationship, Urban and Periurban Agriculture
Food Policies
( reference books)
Useful Tests for the Course “Politiche agricole, sviluppo economico e sicurezza alimentare” (B)
Annuario dell’agricoltura italiana, Volumi vari, capitoli vari, CREA Centro Politiche e Bioeconomia;
L’agricoltura italiana conta 2019, CREA Centro di Politiche e Bioeconomia;
Bioreport 2020, Rete Rurale Nazionale;
Il settore ittico in cifre 2015, CREA;
Agricoltura, cibo e città, CURSA, 2014;
R. Fanfani, R. Sardone (2017), La diversificazione delle attività in agricoltura: opportunità, sviluppo dei redditi e nuove sfide della societภin Annali dell’Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
FIPE, Ristorazione, Rapporto 2019, Ufficio Studi Confcommercio
ISMEA-Qualivita, Rapporto, anni vari;
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GIARE' FRANCESCA
( syllabus)
It will be presented topic related to the relationship between the agro-food sector and the socio-economic and cultural contexts, with particular attention to the following aspects:
- Agriculture and agri-food sector: evolution, main characteristics, strengths and critical issues
- relationship among health, lifestyle and nutrition, with particular regard to urban and rural contexts, local cultures, migratory phenomena;
- relationship between Italian food and wine excellence and the construction of balanced diet;
- Mediterranean diet and other geographically located diets;
- right to food, food shortages, quality of food available;
- food waste: quantification, causes, norms, agricultural (circular agriculture) and social case studies (reuse and reallocation);
- specific food choices and impact on agri-food system: intolerances and allergies; ethical and social choices; food segregation, healthiness and certification;
- diversification processes of Italian agriculture for specific community needs (Ho.re.ca, City Farms, Social Farming);
- agricultural policies (rural development programs, waste, certification, etc.) and other policies;
- agro-food innovation and research system (novel foods, functional foods, ethnic foods, etc.).
( reference books)
- Annuario dell’agricoltura italiana, Volume 2020, capitoli vari, CREA Centro Politiche e Bioeconomia;
- R. Fanfani (1999), L’agricoltura in Italia, Il Mulino, Bologna
- F. Giarè, R. Sardone (2017), La diversificazione delle attività in agricoltura: agriturismo, fattorie didattiche e agricoltura sociale¸ in Annali dell’Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
- P. Conforti, F. De Filippis (2015), Geopolitica dell’alimentazione e della sicurezza alimentare.
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20402462 -
STORIA DELLE CULTURE ALIMENTARI
(objectives)
The course aims to illustrate the character of the main food crops, highlighting their change over time depending on the transformation from agricultural to industrial society.
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MONINA GIANCARLO
( syllabus)
This course first settles the framework of the theoretical and methodological aspects of the history of food cultures. In particular, the class will focus on the cultural and social features that have marked the imaginary and the use of food in the contemporary age.
The first part of the course (6 hours) is devoted to the introduction of the theoretical and methodological aspects of cultural history and the history of material cultures. The second part of the course (6 hours) addresses the long-term historical changes of agriculture in the contemporary age. The third part of the course (18 hours) is concerned with the history of Italian food culture with particular attention to Mediterranean food cultures. The fourth part of the course (6 hours) is focused on three aspects on the cultural relations between food and society: food and the environment, food and inequalities, food and religions.
The fifth part of the course (12 hours) proposes the analysis of four case-studies of eno-gastronomic history: the Mediterranean Diet, the agro-food economy (at a global level), the agro-food economy (at national level), the agro-mafie.
( reference books)
Alberto Capatti e Massimo Montanari, La cucina italiana. Storia di una cultura, Roma-Bari, Laterza, 2017, 424 pp., € 14,00.
A book to be chosen from:
Cibo, a cura di Ester Fano, Nora McKeon e Giancarlo Monina, numero monografico di “Parolechiave”, 58, dicembre 2017, 240 p., € 22,00.
Piero Bevilacqua, Il cibo e la terra. Agricoltura, ambiente e salute negli scenari del nuovo millennio, Roma, Donzelli, 2018, 215 pp., € 11,00.
Alberto De Bernardi, Il paese dei maccheroni. Storia sociale della pasta, Roma, Donzelli, 2019, 262 pp., € 30,00.
Massimo Montanari (a cura di), Cucina politica. Il linguaggio del cibo fra pratiche sociali e rappresentazioni ideologiche, Bari-Roma, Laterza, 2021, 328 pp., € 19,00
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M-STO/04
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20410512 -
FOOD PREPARATION TECHNOLOGIES
(objectives)
The course aims to provide students with an overview of the technological and management principles involved in making a food preparation to be used for catering. A path that starts from the supply of foodstuffs and auxiliary materials and reaches the distribution of meals, passing through the preparation and transformation techniques, with particular emphasis on cooking methods. During the course will also be extensively treated many commercial principles, as well as the fundamental elements for a modern sustainable management of a food production activity (in environmental, social and economic terms).
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ALFIERI ARCADIO
( syllabus)
Catering as the main user of gastronomic technologies
Food consumption outside the home - Terminology of catering - Structure and organization of catering in Italy (traditional and modern commercial catering, collective, automatic, etc.) – Main format of meal delivery points - Main operators in the Italian catering market and related strategies and brands - General information on the catering supply chain.
Supply and storage of food products
Brief description of the operating flow of purchases with analysis of: Search, selection and evaluation of suppliers - Orders and purchase contracts - Calculation of the Reorder Point - Calculation of the purchase Economic Lot - Systems and methods of transport, receipt and control of food goods - Storage, operational management and inventory accounting of warehouse.
Physical structure and operating principles of catering systems
The kitchen structure, lay out and main features - Restaurant room requirements - Main kitchen equipment for commercial and collective catering - Organization of the catering system - Centralization in catering systems - Production parameters and optimization of catering systems.
Basic operations of food preparation and cooking methods
Preliminary actions necessary for the preparation of foods (Cutting, Extraction, Combination, etc.) and their mechanization with particular regard to the preparation of vegetables and meat - Modern food processing machines - The use of heat in the food cooking processes ( Conduction, Convection, Radiation, Induction) - Analysis of the cooking of vegetables, meat and other foods (Cereals, Eggs, Milk) with particular deepening of the cooking process with fats and special attention to the transformations that undergo the various foods.
New gastronomic technologies
General information on the latest gastronomic methods with particular regard to the following techniques: Vacuum cooking - Roner - Pacojet - Sonication - Confit - Molecular cuisine (Gelification, spherification, emulsion, pressurization with siphon, suspension, pulverization, cooling with liquid nitrogen, frying in sugar) .
Techniques and methods for the distribution of meals
Transported Meals - The logic of temperature links - conventional system and deferred link system Cook and serve – Cook and Chill (refrigerated and frozen) - Packing and transport of meals (systems and equipment).
Fundamentals of economic management of catering
Determination of the costs of the food courses (recipes and standard costs) - Methods for the definition of the mark-up - Fundamental elements of the company balance and calculation of break even and profit.
The business management system through the adoption of voluntary norms
System certifications (quality, environment, worker safety, social accountability) - Certifications related to food safety and organic production.
Sustainable development for food production companies.
The ethical aspects involved – Environmental, social and economic implications – Eco-friendly MOCA - The calculation of carbon foot print applied to food - The commercial implications of sustainable development.
( reference books)
• Lecture notes by the teacher
• S. Ciappellano – Manuale della ristorazione – Casa Editrice Ambrosiana
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6
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AGR/15
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48
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-
|
-
|
-
|
Related or supplementary learning activities
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ITA |
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20410510 -
TECHNOLOGIES FOR TYPICAL PRODUCTIONS
(objectives)
The course aims to provide a detailed examination of industrial chains "elective" gastronomic excellence (Cereal derivatives, olive oil, dairy products, vegetable preserves, honey, meat products, nervine drinks ).
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DEROSSI ANTONIO
( syllabus)
The course mainly will cover the following topics:
1. Quality and technologies for the production of Protected Designation of Origin(DOP) Italian dairy products:
- The processing of yogurt and other fermented milk products. The proximate composition of raw milk, method to standardized milk composition. The main technological steps affecting the nutritional, functional and sensorial properties. Functional properties of yogurt and its quality along the shelf life;
- The production and the quality of the ice-cream. Differences between artisan and industrial manufacturing. Nutritional properties. Effect of the ingredients on the physical quality of the ice-cream. The food formulation and the main step of processing.
- The production of butter and others spreadable fats. Processing and effects on nutritional and mechanical properties. Main defects and method to minimize such potential problems.
2. The quality of honey. Nutritional and sensorial quality of the most important Italian honey. Methods of productions. Uni- and multifloral honey: differences and quality.
3. Technology for typical ready-to-eat and processed fish products. Nutritional and sensorial properties. The most important effect of processing on fish products. Shelf life of fish product and its quality along food chain;
4. Technique to improve the nutritional and sensory properties of typical raw food materials. Methods to enrich raw food with nutrients and to prolong their shelf life. Methods to dehydrate food keeping high quality levels.
The origins, the transformation technologies and the characteristics of the typical considered food will be treated.
( reference books)
Yoghurt Science and Technology, CRC Press.
Chimica e tecnologia del latte (Tecniche Nuove).
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12
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AGR/15
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96
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-
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-
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-
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Related or supplementary learning activities
|
ITA |
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Università Roma Tre