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Argomenc dl curs
Part 1: Introduction to the study of food science and technology; Definition and construction of Table of food nutrients; Stability of food products; Technology for preserving food products; Technologies for homogenization and emulsification; Extraction technologies for the recovery of agro-food by-products. Part 2: Harvest decisions, grape ripening, sampling; Crushing and destemming, must handling, must additions and pressing; Fermentation biochemistry, yeast selection and inoculation, stuck fermentations; Malolactic fermentation (MLF), wine; style and MLF, controlling MLF; Barrel aging, clarification, fining, settling, cold stabilization, filtering, blending, bottling, closure systems; Introduction to sensory evaluation of wines; White and red winemaking, protection from oxidation, use of enzymes, maceration and stabilization techniques; Fundamentals of sparkling wine production; Use of the byproducts of the winery.

Cursc propedeutics
None

Modalité de ensegnament
Lectures with multimedia support; exercises and case-study discussions; laboratory activities and/or technical visits; Innovative teaching methods, such as group activities among participants (collaborative problem solving) and/or use of innovative information and communication tools, such as artificial intelligence tools.

Obietifs formatifs
The course gives a general overview of scientific contents. It is designed for acquiring professional skills and knowledge in the field of food and wine sciences and recovery methods of agro-food byproducts. It is divided into two parts, one related to food science and the other related to wine science with different lecturers. Educational objectives (a) provide an adequate knowledge and critical approach to develop projects related to the production of various types of food and wine products, taking into account technologies currently applied; (b) provide an adequate knowledge on chemical/instrumental approaches to determine food and wine quality.

Sort de ejam
Oral exam with a PowerPoint presentation aon the topics taught by Prof. Ferrentino and reports on laboratory activities carried out by Dr. Moretton; Oral exam with a PowerPoint presentation on the topics taught by Prof. Boselli and Dr. Longo

Criters de valutazion
Successful completion of the examination will lead to grades ranging from 18 to 30 with honors. Criteria for awarding marks are: clarity of the presentation and the answers during the discussion, mastery of language (also concerning teaching language), ability to summarize, evaluate, and establish relationships between topics; critical thinking.