Teaching code

4S00138

Teacher

Fabio Favati

Credits

3

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

Period

Primo semestre dal Oct 4, 2021 al Jan 28, 2022.

Lessons timetable Moodle Seminars 0

To show the organization of the course that includes this module, follow this link:  Course organization

Learning outcomes

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MM: Teoria
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The class will be taught both in presence and on line. Video recordings of the lessons will be posted to Moodle. However, all students are strongly encouraged to attend class.

Aim of the course is to provide the students with the basic knowledge related to the unit operations utilized in the wine industry. At the end of the course the students should be able to break up a production process in its basic units and evaluate as well as calculate the working parameters involved in each unit operation.
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MM: Esercitazioni
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Aim of the course is to provide the students with the basic knowledge related to the unit operations utilized in the wine industry. At the end of the course the students should be able to break up a production process in its basic units and evaluate as well as calculate the working parameters involved in each unit operation.

Program

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Classification of the unit operations. - Process formalization through symbolic models - Dimensional analysis - General definition of transport phenomena - Steady-state and unsteady state mass and heat transfer - Mass and energy balance - Fundamentals of rheology - Fluid dynamics and pumps - Unit operations; milling, sedimentation, centrifugation, filtration, reverse osmosis, crystallization, evaporation, drying technology. Besides the suggested textbooks, some study material might also be provided by the lecturer.
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MM: Esercitazioni
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Students will be guided to solve real problems that may occur in the wine industry and will be guided to find practical answers by also solving numerical exercises. This will oblige the students to have a global approach to the various issues and to take care of all the possible interactions that may occur among the different components of the raw materials and the various unit operations. Within this frame, students will also participate to guided visits to wine production plants or to factories manufacturing equipment for the wine industry.

Bibliography

Examination Methods

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Oral exam - Initially the student will be asked to discuss one of the topics of the course that he considered of the utmost interest. Afterwards, the lecturer will present a practical problem that may be faced in the real working life and will evaluate how the candidate will organize and utilize the scientific and technical skills acquired during the study to highlight a possible solution to the problem. In this way the student will be oriented to study for acquiring not a mere "theoretical knowledge" but a "practical" one. The student will be graded over a score of 30 points, being 18 the minimum score to pass the exam. No different evaluation modalities are planned for students who have attended or not the theoretical and/or the practical part of the course.
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Students are not required to take a specific exam for the practical part of the course. However, the acquired knowledge and skills will be evaluated within the oral exam set for the theoretical part of the course, taking into account the students’ capability to adapt and use in the real productive world the acquired theoretical knowledge and skills.