First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
MVN1027952, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
MV1734, Degree course structure A.Y. 2011/12, A.Y. 2019/20
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Number of ECTS credits allocated 10.0
Type of assessment Mark
Course unit English denomination FOOD TECHNOLOGY
Website of the academic structure
Department of reference Department of Comparative Biomedicine and Food Science
E-Learning website
Mandatory attendance No
Language of instruction Italian
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Teacher in charge GABRIELLA PASINI AGR/15
Other lecturers ANNA LANTE AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 10.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Lecture 10.0 80 170.0 No turn

Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2011 course timetable

Examination board
Board From To Members of the board
9  Commissione a.a. 2019/20 01/12/2019 30/11/2020 PASINI GABRIELLA (Presidente)
LANTE ANNA (Membro Effettivo)
8 Commissione a.a. 2018/19 01/12/2018 30/11/2019 PASINI GABRIELLA (Presidente)
LANTE ANNA (Membro Effettivo)

Prerequisites: Student must have knowledge in General Chemistry and principles of Biochemistry, Agronomy and crop production. Prerequisites are also computer skills refer to the ability to search scientific information and references.
Target skills and knowledge: The goal of the course is to provide student the appropriate tools to understand the main unit operations and processes of foodstuffs of animal (Food Technology I) and plant origin (Food Technology II). At the end of the course the student should be able to evaluate the relationship between process and product quality, highlight any critical point and propose sound technical solutions
Assessment criteria: The evaluation of the student competence is based on the verification of knowledge acquired and how they are expressed.
Course unit contents: Food Technology I program
1°-2° credit: Introduction to the course. Milk quality and commercial products.
3°-4° credit: Milk: main components (lactose, fat and protein), and their nutritional and functional properties.
5°-6° credit: Description of the cheese production. Fresh, ripened and blue cheeses. Pasta filata cheese. Milk cream, butter, fermented milk.
7° credit: Eggs and egg derived products: composition, nutritional and functional properties.
8° credit: Meat derived products: quality and production process of cooked products (wurstel and ham) and raw products (ham and salame).
Food Technology II program
1°-2°Credit: Introduction to the course. The main unit operations of food industry. Deterioration factors and their control. Hurdle technology. Ready to use products.
Semi-processed products.
3°-4°Credit: General procedures for fruit and vegetable preservation. Combined preservation procedures. Canned food. Olive oil flow sheet. Some additives: emulsifiers, thickeners, antioxidants. Bakery products.
Planned learning activities and teaching methods: The course is delivered mainly through lectures, supplemented by discussion with the students, by practical activities in the classroom with specific case studies and vision of documentary on-line
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.
The teaching slides used in the classroom are available for consultation on the platform Moodle (
The use of the reference books listed is recommended.
Textbooks (and optional supplementary readings)