The food technology course from theory to practice
17 February 2017 - Understand closely the dynamics of the agri-food sector. A fundamental requirement for students of the degree course in Food and Human Nutrition Sciences UCBM who were the protagonists of a double appointment in Rome at the Agri-food Center and the Lattesano Farm, two strategic junctions, both for the local market and for the national and European one.
"To the Car we had the opportunity to follow some highly qualified operators in the sector, such as the agronomist and marketing manager Flavio Pezzoli”, says Valentina Giacinti, second year student at Sanum. "In particular, in the fruit and vegetable section and in the one dedicated to organic products, we addressed the aspects related to product traceability and import/export flows". In fact, the structure is a meeting point between supply and demand, a place where goods arrive, transit, are processed and prepared, playing a fundamental role in the marketing of fish and fruit and vegetables at a European level.
On the other hand, the Healthy milk, with its processing of 200.000 liters of milk per day, is currently, for small businesses, at the top of the sale of milk and dairy products in the Roman territory. Here, the fresh product from around 80 stables in the Roman countryside is stored in silos and kept at a constant temperature of 4°C, before undergoing microbiological checks and heat treatments aimed at guaranteeing the hygienic-sanitary safety of the products.
"Also in this case - accompanied by the technical director Simone Aiuti - we were introduced to the reality of the consortium to learn about the technologies for making dairy products, starting from the collection of the milk up to the packaging", explains Valentina. “This experience allowed us to verify on a practical level the fundamental elements of the Food Technologies course held by the teacher Emanuele Marconi, but above all to learn more about a world we hope to enter soon as professionals”, He concludes.
