First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
TECHNOLOGY OF WINE AND GASTRONOMY
AVP7079718, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2017)
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2017/18
N0
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Number of ECTS credits allocated 7.0
Type of assessment Mark
Course unit English denomination TECHNOLOGY OF WINE AND GASTRONOMY
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-IF0365-000ZZ-2017-AVP7079718-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANNA LANTE AGR/15
Other lecturers ANTONELLA CRAPISI AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 7.0

Course unit organization
Period Second semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Laboratory 2.0 16 34.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 26/02/2018
End of activities 01/06/2018
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
2 Commissione a.a. 2018/19 01/12/2018 30/11/2019 LANTE ANNA (Presidente)
LOMOLINO GIOVANNA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
CURIONI ANDREA (Supplente)
MARANGON MATTEO (Supplente)
PASINI GABRIELLA (Supplente)
VINCENZI SIMONE (Supplente)
1 Commissione a.a. 2017/18 01/12/2017 30/11/2018 LANTE ANNA (Presidente)
CRAPISI ANTONELLA (Membro Effettivo)
CURIONI ANDREA (Supplente)
LOMOLINO GIOVANNA (Supplente)
PASINI GABRIELLA (Supplente)
VINCENZI SIMONE (Supplente)

Syllabus
Prerequisites: May be recommended to have background knowledges in chemistry and biology courses. Prerequisites are also computer skills refer to the ability to search scientific information and references.
Target skills and knowledge: The course is designed to give students an understanding of the chemical and phisical aspects of food composition and winemaking technology.
Emphasis is given to the functional properties and chemical reactions of the major components of foods, in particular carbohydrates, lipids and water. Moreover the course goals are to study how the processing and preparation of foods affect their sensory quality (color, flavor and texture). Discussions focus on specific food and wine case study.
Examination methods: The exam consists of a written test on the knowledge acquired, exceeding which students are admitted to the oral examination.
Skills and competencies will be evaluated during the interview.
There is no test in progress
Assessment criteria: The assessment of learning outcomes will be based on the ability to make a personal elaboration of knowledge to identify and solve specific technical problems in the field of food, wine and gatronomy.
Course unit contents: 1 credit. Molecular gastronomy: past, present and future. Macromolecules. Activity water, quality and food shelf life.

2 credits. Carbohydrates. Caramelisation and Maillard Reactions.
Theory and practice. Starch: structure, function and cooking application. Alginate. Pectin: structure and gel forming properties.

3 credits. Lipid. Fat and oil. Physical properties. Lipid oxidation mechanisms. Cocoa butter. Olive oil: functional and quality attributes. Cooking methods. Emulsifiers and stabilizers.

2 credits. Grapes and wine composition in relation to quality attributes (color, flavor, phenolic compounds)
Winemaking Technology. Sparkling wine.

1 credit. Theory and practice of wine tasting
Planned learning activities and teaching methods: Lectures provide the necessary theoretical background to carry out practical activities.
Practical activities enable the students to put into practice the theory they are studying.

Practical activies are:

1) learning by cases method
2) educational visits
Additional notes about suggested reading: Slides used in the lectures will be available along with bibliographic material of open access journals.

Link online for the study of specific topics will be suggested
Textbooks (and optional supplementary readings)
  • Tom P. Coultate, La chimica degli alimenti. Bologna: Zanichelli, 2009. Cerca nel catalogo
  • M. Fregoni C. Fregoni R.Ferrarini F. Spagnolli, Chimica viticolo-enologica. --: Reda, --. ISBN 88-8361-051-2
  • AA.VV, Il piacere del vino. --: Slow Food Ed., --. ISBN 88-8361-051-2 Cerca nel catalogo
  • M. Gobetti A. Corsetti, Biotecnologia dei prodotti lievitati da forno. Milano: Ambrosiana, 2010. ISBN 978-88-08-18121-3
  • Cabras, Paolo; Martelli, Aldo, Chimica degli alimentiPaolo Cabras, Aldo Martelli. Padova: Piccin, 2004.