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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Catering technology
Code: G3004-
Teacher:  Gabriella Giovanelli
CFU subdivision: Lectures: 7,5
Practices in classroom: 0,5
Basic aims:  Knowledge of the principles , flow-sheets and layouts of catering technology. Knowledge of the terminology, phenomenology and operative conditions applied in the processes of food preparation and storage. To be able to set out material and energy balances and kinetics evaluations.
Acquired skills:  Ability to describe the phenomenology of processes and transformations occurring during the main operations of catering. Ability to summarize and draw the equipments layout and the flow sheets of the main processes of catering (storage, cooking, cooling, freezing, packaging). Ability to define the criteria for the choice and the optimisation of the equipments and operating conditions.
Course contents:  Food technology and catering activities: definitions, operations, processes. Mass and energy balances. Principles of heat trasfer. Food spoilage and food preservation. Kinetics applied to food stabilization and to shelf-life studies. Catering technology: processes, operations and organization of food service. Cooking techniques: effects on food quality, techniques, equipment. Cooling and freezing: basics, techniques and equipments. Materials employed in cooking equipments and in food packaging.
Program:  Foodservice and catering technologies: definitions, flow-sheets and classification of operations and processes. Dimensions and units of physical and theromdynamic properties; unit systems and unit conversion. Mass balances (with numerical applications). Heat transfer: conductive heat transfer (with numerical applications), convective heat transfer (with numerical applications), radiative heat transfer. Energy balances and properties of saturated steam (with numerical applications). Factors and phenomena affecting food spoilage and degradation. Principles and techniques for food stabilisation. Kinetic reactions: kinetc models applied to shelf-life studies and to microbioal growth and death. Food service and catering techniques: classification and organisation of foodservice systems; purchasing, receiving and storage, production and service of meals; facilities and equipment. Freezing and deep freezing of food: phenomenological description, techniques and equipment. Food cooking techniques: effects on product quality; equipment. Materials and features of foodservice equipment.
Prerequisites:  Basic instruction in mathematics, physics and applied physics, biology, food chemistriy and microbiology, nutrition.
Preparatory instructions:  The following propedeutical courses are highly recommended: mathematics, physics and applied physics.
Learning materials:  - Material supplied by the teacher, provided in the course ARIEL site; for integration and references: S. Ciappellano. Manuale della Ristorazione, Casa Editrice Ambrosiana.
Other info:  The final exam consists in a written test, which includes resolution of numerical problems and answers to open questions, regarding the subjects discussed in the course.
Program of Catering technology (pdf version)
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