Università degli Studi di Urbino Carlo Bo / Portale Web di Ateneo


A.Y. Credits
2020/2021 6
Lecturer Email Office hours for students
Federica Romagnoli
Teaching in foreign languages
Course with optional materials in a foreign language English
This course is entirely taught in Italian. Study materials can be provided in the foreign language and the final exam can be taken in the foreign language.

Assigned to the Degree Course

Nutritional Science (L-29)
Date Time Classroom / Location
Date Time Classroom / Location

Learning Objectives

This course wants to provide students with the properknowledge able to guarantee a complete vision of the activities and the problems linked to the various kinds of production technologies, transformation and conservation of food products. The regulatory framework in force, which regulatesthe food sector in an across-the-board way, will be also analysed.


PRINCIPLES OF TECHNOLOGY AND CONSERVATION OF FOOD - Introduction: hygienic-sanitary safeguard of food; chemical and microbiological safety. Physical-mechanical treatments: thermic treatments, conservation at low temperatures, desiccation, dehydration, evaporation, concentration, freeze-drying, radiations, microwaves; centrifugation, filtration, ultra-filtration, reverse osmosis. Chemical treatments: salting, sugaring, oil, alcohol, vinegar, additives. Biological treatments: fermentations.
FOOD INDUSTRIES–Dairying industry: milk reclamation, refrigeration and thermic treatments; drinking milk, condensed milk, concentrated milk and dried milk; yoghurt and fermented milk; butter and cheese: production technologies. Wine-making industry: wine-making technologies; yeasts, fermentations, sulphur dioxide; stabilization; analysis on wine and correctional interventions; diseases, flaws and alterations, by-product managing. Distilling industry: distillation of spirits, brandy, cognac, Armagnac, liquors. Vinegar industry: technology. Brewing industry: malt, preparation of wort, fermentation, conditioning, the different kinds of beer. Oil industry:extraction, centrifugation, filtration, oil composition and relative analysis; rectification of oils; oil degradation and flaws; organoleptic evaluation: panel test, seed oils.Milling, bread and pasta making industry: cereals and milling, flour and its features, process of bread-making. Eggs: conservation and transformation. Meat and cold cuts: conservation and transformation. Canning industry: preparatory phases of vegetable preserves; tomato preserves: peeled tomatoes, concentrated tomatoes, tomato purees; fruits preserves, fruit “juices”, jams, marmalades, creams. Honey and sugar industry. Nervine drinks: cacao, coffee, tea.
FOOD REGULATION–Evolution of food regulation. The Food Law (traceability). The hygiene package. Examples of practical application: self-monitoring plan concerning food hygiene. Labelling: main regulations.

Bridging Courses

It is appropriate to have passed the exam of Chemistry, Biochemistry and Properties of Food.

Learning Achievements (Dublin Descriptors)


At the end of this educational activity, the student will have to demonstrate to be able to:

-  Classify the different kinds of technologies and methods of conservation of food according to the nature of the food product and to the possible causes of contamination;

-  Know the different types of agri-food industries and relative producing methods;

-  Classify the MOCA (Materials in Contact with Food) and distinguish uses, advantages and disadvantages;

-  Possess knowledge of legislative aspects regulating food sector by identifying their evolution in time and their fields of applicability;

-  Possess knowledge about the regulation regarding labelling of food products.


 The student will have to demonstrate to be able to:

-  Identify and describe the producing process of common food products by reading the labels on their packages;

-  Know the methods of conservation of common food products and the risks linked to the lack of respect for those methods;

-  Distinguish the quality of different food products according to their producing process and identify eventual fraudulent practices.


The student will have to be able to:

-  Compare and analyse the different kinds of producing technologies and conserving methods and identify among them which one should be more suitable according to the nature of each food product;

-  Evaluate advantages, disadvantages and fields of application of the different kinds of producing technologies;

-  Evaluate the condition and the quality of common food products;

-  Rebuilt backwards the path of different food products by interpreting and applying the relative regulatory aspects.


 During this educational activity, the student will have to demonstrate to be able to:

-  Illustrate the producing methods and the quality features of different food products;

-  Present and comment the legislative aspects regulating production, transformation, distribution, conservation and use of the discussed types of food.


 At the end of this educational activity, the student will have to be able to:

-  Consult scientific and regulatory texts and apply what studied to the professional field and the research.



Teaching Material

The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it

Teaching, Attendance, Course Books and Assessment


Fontal lectures

Course books

Notes from lessons.
Chimica degli alimenti, Cappelli-Vannucchi, Ed. Zanichelli.
Industrie agroalimentari, Vol. 1 e 2, Gian Giorgio D'Ancona, Ed. REDA.


The final exam will be oral

Disabilità e DSA

Le studentesse e gli studenti che hanno registrato la certificazione di disabilità o la certificazione di DSA presso l'Ufficio Inclusione e diritto allo studio, possono chiedere di utilizzare le mappe concettuali (per parole chiave) durante la prova di esame.

A tal fine, è necessario inviare le mappe, due settimane prima dell’appello di esame, alla o al docente del corso, che ne verificherà la coerenza con le indicazioni delle linee guida di ateneo e potrà chiederne la modifica.

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