GASTRONOMIC TECHNIQUES AND TECHNOLOGIES
Course objectives
The course aims to provide students with a comprehensive overview of the principles and how they are carried out major conservation operations (blanching, pasteurization, sterilization, dehydration, refrigeration, freezing), processing (fermentation, concentration/evaporation, extraction, distillation, filtration) and culinary enhancement of foodstuffs (elements of catering technology, with particular emphasis on cooking techniques), with particular emphasis on the effect on food quality traits.
Channel 1
ALESSIO CIMINI
Lecturers' profile
Program - Frequency - Exams
Course program
INTRODUCTION Food Industry unit operations classification Traditional and Innovative Products Health and
Nutrition Environmental sustainability Dimensions and units Unit consistency and unit conversion Density,
concentration, viscosity, Psychometrics, water activity
MATERIAL AND ENERGY BALANCES Energy and heat, Latent heat, sensitive heat and specific heat Energy,
power and efficiency Physics of Water thermal properties of foods heat transport Convection, conduction and
radiation,
Heat Conduction Thermal Conductivity Unsteady-State Heat Transfer Radiation-Heat Convection-Heat Transfer
Heat Transfer to Boiling Liquids
HEAT-TRANSFER APPLICATIONS Heat Exchangers Industrial Thermal Processing Thermal Death Time F
values, z value, sterilization, time/temperature curves Pasteurizati on milk, High Temperature Short Time HTST
Refrigeration, Chilling and Freezing Refrigeration Cycle temperature/enthalphy chart evaporator Performance
Characteristics
COOKING chemical / physical effects on food cooking (Caramelization, Maillard) Traditional methods of cooking:
Boiling, frying, baking, oven, grilling, grilled, pan, pressure, etc. Rating energy efficiency cooking pasta. Innovative
methods of cooking: modern ovens, microwave, vacuum Cooking meat, fish, vegetables and pasta: characteristics,
methods.
Prerequisites
- maths;
- physics;
- general chemistry
Links with other modules:
- food industries
Books
Libri di riferimento
Operazioni Unitarie della Tecnologia Alimentare. Pompei, C. (2009) Casa Editrice Ambrosiana, Milano
Principi di Tecnologia Alimentare. R.Paul Singh, Dennis R. Heldman. Casa Editrice Ambrosiana
Altri testi
On Food And Cooking: The Science And Lore Of The Kitchen. Harold McGee. Scribner
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. Joseph J. Provost, Keri L. Colabroy. John Wiley & Sons Inc
Teaching mode
Classroom lessons and exercises
Frequency
Strongly reccomended attendance
Exam mode
The online lessons will take place on the Zoom platform, reachable at the following link
https://uniroma1.zoom.us/j/8721373633
Meeting ID: 872 137 3633
Bibliography
Modernist Cuisine: The Art and Science of Cooking. Nathan Myhrvold, Chris Young e Maxime Bilet. The Cooking Lab; Spi Har/Pa edition (March 7, 2011)
Lesson mode
Classroom lessons and exercises
- Lesson code10591733
- Academic year2024/2025
- CourseGastronomic and wellness sciences, cultures and politics
- CurriculumSingle curriculum
- Year2nd year
- Semester1st semester
- SSDAGR/15
- CFU6
- Subject areaScienze delle produzioni e delle tecnologie alimentari