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Transformation of products: Ministerial issues

Transformation of products: Ministerial issues


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Exam 2017 - Extraordinary session (Articulation: Productions and transformations)

The candidate carries out the first part of the test and answers two of the questions proposed in the second part.

FIRST PART
After Expo, the theme of sustainability is one of the central themes of innovative agriculture, in coherence with the sustainability objectives that modern agriculture must pursue, the candidate, making use of the various knowledge acquired during the studies and also referring to any alternating school-work, address the elements of non-sustainability present in the technological aspects of the transformation cycles of a product of his choice in conventional agriculture and propose alternative solutions with low environmental impact, describing the objectives and the obtainable advantages.

SECOND PART
1. The candidate, possibly making use of extra-school training experiences (internships, internships, other school-company experiences), describes the criteria for the recognition of PDO and PGI unvino.
2. The candidate describes the special technologies related to the oil mill.
3. The candidate illustrates the role of environmental protection legislation in the field of product transformation.
4. The candidate illustrates and describes the main chemical analyzes to which a milk to be transformed in the dairy supply chain should be subjected.

____________________________
Maximum duration of the test: 6 hours.
The use of technical and handbooks is allowed.
Use of the Italian language dictionary is allowed.
The use of the bilingual dictionary (Italian-language of the country of origin) for non-Italian native speakers is allowed.
It is not allowed to leave the Institute before 3 hours have passed since the dictation of the topic.

Exam 2017 - Ordinary session (Articulation: Productions and transformations)

The candidate carries out the first part of the test and answers two of the questions proposed in the second part.

FIRST PART
Due to its chemical composition and the high percentage of water, milk is an excellent medium for the development of microorganisms.
After having studied the main microbiological and enzymatic aspects, the candidate describes the treatments that guarantee the food from a hygienic and nutritional point of view with the relative control parameters of the treatment.
Also, in reference to a production area of ​​your knowledge, analyze the transformation process to obtain a soft cheese and a hard cheese.

SECOND PART

1. If necessary, also using extra-curricular training experiences (internships, traineeships, other school-company experiences), the candidate illustrates the principles and technologies for wastewater treatment.
2. The candidate, in addition to what has already been treated in the first part and making possible reference also to personal experiences, chooses and describes one or more technologies for the realization of a long-life food product.
3. The candidate carefully analyzes the composition of the milk, describing the alterations that can occur on the various components by the action of chemical and physical factors.
4. The candidate, possibly making use of extra-school training experiences (internships, internships, other school-company experiences), describes the criteria for defining the transparency, traceability and traceability of an extra-virgin olive oil.
____________________________
Maximum duration of the test: 6 hours.
The use of technical and handbooks is allowed.
Use of the Italian language dictionary is allowed.
The use of the bilingual dictionary (Italian-language of the country of origin) for non-Italian native speakers is allowed.
It is not allowed to leave the Institute before 3 hours have passed since the dictation of the topic.

Test Example

The candidate carries out the first part of the test and answers two of the questions proposed in the second part.

Part one
The candidate chooses an area with a dairy vocation, referring to an area of ​​his knowledge, and fully illustrates the main stages of the cheese-making process, which lead to obtaining a cheese with a designation of origin, typical in the area of ​​interest. Also examine in detail the technological aspects of the milk conservation and wastewater treatment chain in a dairy farm.

Second part
1. The candidate describes the role of lactic acid bacteria in the cheese-making process, focusing on the metabolic and chemical aspects.

2. The candidate describes the legislation on safety and environmental protection in relation to dairy production.

3. The candidate analyzes the causes that can lead to the cloudiness of the wine and identifies the most appropriate preventive and corrective actions

4. The candidate illustrates the classification of the oils

______________________________________

Maximum duration of the test: 6 hours.
The use of technical manuals and handbooks is NOT allowed.
Use of the Italian language dictionary is allowed.
It is not allowed to leave the Institute before 3 hours have passed since the dictation of the topic


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