First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP7079718, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course First cycle degree in
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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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
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction Italian
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

Teacher in charge ANNA LANTE 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 of
Individual study
Practice 2.0 16 34.0 No turn
Lecture 5.0 40 85.0 No turn

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Prerequisites: May be recommended to have background knowledges in chemistry course.
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 and communication skill of the chemical and phisical aspects of food composition and winemaking technology to improve food quality .
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. The appropriate scientific terminology will improve the communication of food and wine events.
Examination methods: The exam consists of a written test (single-answer question/Multiple choice question) 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

The exam for students who attend / do not attend are is the same.
Assessment criteria: The assessment of learning outcomes will be based on:

a) the ability to synthesise acquired knowledge

b)the ability to make a personal elaboration of knowledge to identify and solve specific technical problems in the field of food, wine and gastronomy.
Course unit contents: 1 CFU. Molecular gastronomy: past, present and future. Macromolecules. Activity water, quality and food shelf life.

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

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

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

1 CFU. 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.

The practical activities include:
1) individual project for presenting a food and wine production reality, linked to a specific Italian territory.

2) educational visits to food and wine companies with the aim of showing specific case studies and for improving the communication.
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

All teaching materials will be available through the Moodle platform.
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 alimenti. Padova: Piccin, 2004. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Problem based learning
  • Case study
  • Interactive lecturing
  • Working in group
  • Use of online videos

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Responsible Consumption and Production