Argomenti dell'insegnamento
The first part of the course offers a comprehensive overview of cocoa production and fermentation, beginning with an exploration of the geographical regions where cocoa is cultivated and the biological characteristics of the cocoa tree and its beans. Students will then delve into the post-harvest processing of cocoa beans, with a particular focus on fermentation as a critical step for developing flavor, quality, and safety. The course examines the purpose and mechanisms of cocoa fermentation, detailing the sequential stages, microbial succession, and metabolic activities of key microorganisms involved. Emphasis is placed on comparing traditional versus industrial fermentation practices, and on understanding how microbial and cocoa-derived metabolites, particularly those with functional properties, contribute to the overall quality of the final product. The implications of failed fermentation are also addressed, highlighting its impact on both safety and sensory characteristics. Finally, students will study cocoa processing beyond fermentation and engage in sensory analysis to evaluate the effects of microbial transformation on the aroma, taste, and texture of cocoa and its derivatives.
The second part of the course focuses on the coffee production chain, starting with an introduction to the coffee plant, berries, and global production regions. Students will explore post-harvest processing methods, with particular emphasis on fermentation as a crucial step for enhancing both the quality and safety of coffee. The course addresses the steps and types of coffee fermentation, comparing traditional and industrial approaches, while analyzing the role of microbial communities and their metabolic contributions, including the generation of functional compounds. Attention is also given to the consequences of failed fermentation and its impact on the final product. The module concludes with an overview of sensory analysis, highlighting how fermentation shapes the flavor profile and consumer perception of coffee.
Insegnamenti propedeutici
None
Modalità di insegnamento
Frontal lectures (Power point and blackboard), exercises, labs, projects, etc. Presentations, scientific papers and bibliography used during the course are provided to students