Raw Materials and Technologies in Chocolate and Confectionery Industries
A.Y. 2018/2019
Learning objectives
The course represents Unit B of the "Cereals and Sweet Products Science and Technology". The main goal of the course is to provide the students the essential knowledge to enter the sweet products and chocolate world with competence and critical abilities and - why not - to plan new products!
Expected learning outcomes
Knowledge of the main ingredients and technologies adopted in the sweet products and chocolate world, as well as of the main factors that influence their quality.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Lesson period
Second semester
Course syllabus
Recall of some concepts fundamental for the sector (moisture, water activity, isotherms, rheology etc.). Vision of the main raw materials involved in the sector and of their technological properties. SUGAR&CONFECTIONERY. Sugar industry. Sugar properties. Corn syrup: process and properties. Candies (hard candies, toffees, fudges, gummies, gelatins, fondant, tablets, liquorice, dragèe...): product definition, raw material specifications, operative conditions. The sugar-free sector: sugar substitutes, regulations, applications. COCOA&CHOCOLATE. The sector. Regulations and product definitions. Cocoa varieties, cultivation and practices. Bean composition and quality. Cocoa processing and technology; process and factors influencing the quality. Chocolate manufacturing processes. Chocolate quality and defects. Milk crumb technology. Flavour development during processing. FRUIT&DERIVATIVES. Fruits in syrups, candied fruits, jams, marmalades etc.: regulations and product definitions, operative conditions, quality and defects. HONEY. Regulations and product definitions, process, quality and defects. OTHER PRODUCTS: ready to eat breakfast cereals, granola bars, 'torrone', 'croccante', etc.
Teaching methods
Lectures slides and notes, specific papers.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Lucisano Mara