Cereals for Malts and Other Semi-Finished Products Preparation
A.Y. 2024/2025
Learning objectives
The course aims to investigate some of the topics concerning the characterization of cereals and/or their transformation into semi-finished products for use in the production of alcoholic beverages, including beer and spirits. The deepening of knowledge will enable the student to understand the characteristics of the raw material that most influence the quality of the finished product.
Expected learning outcomes
The skills acquired aim at the knowledge of the main cereals, their components and properties that illustrate their quality in terms of composition and function for the production of beer and spirits.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
- The cereals sector at international and national level: structure, market and main issues.
- Cereals: (i) morphological, physical and chemical characteristics; (ii) quality indices; (iii) classification criteria (technological, commercial, etc.) in Italy and the world; (iv) main uses.
- The main macromolecules in cereals: starch, protein and non-starch polysaccharides: (i) chemical, physical and structural properties; (ii) role in cereal products; (iii) other uses.
- Difference between pre-harvest sprouting and malting
- Germination: process and effects on properties of major components
- Relationship between chemical and physical characteristics of cereals and malting aptitude
- Use of malting and sprouted grains in the food industry
- The milling process and main characteristics of flours
- Cereals: (i) morphological, physical and chemical characteristics; (ii) quality indices; (iii) classification criteria (technological, commercial, etc.) in Italy and the world; (iv) main uses.
- The main macromolecules in cereals: starch, protein and non-starch polysaccharides: (i) chemical, physical and structural properties; (ii) role in cereal products; (iii) other uses.
- Difference between pre-harvest sprouting and malting
- Germination: process and effects on properties of major components
- Relationship between chemical and physical characteristics of cereals and malting aptitude
- Use of malting and sprouted grains in the food industry
- The milling process and main characteristics of flours
Prerequisites for admission
Main chemical and biochemical aspects of plant matrices.
Teaching methods
Lectures, seminars by experts in the field, and peer discussion on specific topics.
Teaching Resources
The material presented during the lessons will be available on ARIEL.
Scientific papers suggested during the classes.
Searches on websites.
Scientific papers suggested during the classes.
Searches on websites.
Assessment methods and Criteria
The final exam is oral and consists in the discussion of the main topics addressed during the class.
The evaluation will be based on knowledge, understanding, and critical thinking of the topics and on communication skills.
Preliminary registration to the exam session through the UNIMIA system is mandatory.
DSA students and students with disabilities are invited to inform the teacher by e-mail at least 15 days before the exam date in order to define the possible individual actions. The e-mail should also send in cc to: [email protected] (for DSA students) or [email protected] (for students with disabilities).
The evaluation will be based on knowledge, understanding, and critical thinking of the topics and on communication skills.
Preliminary registration to the exam session through the UNIMIA system is mandatory.
DSA students and students with disabilities are invited to inform the teacher by e-mail at least 15 days before the exam date in order to define the possible individual actions. The e-mail should also send in cc to: [email protected] (for DSA students) or [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Marti Alessandra
Shifts:
Turno
Professor:
Marti AlessandraProfessor(s)