MODULE 5 FOOD PROCESSING Unit 5.1 • Food production Industrial vs artisanal production Ancient methods of preservation Modern methods of preservation Unit 5.2 • Dairy products Milk Milk treatments Milk products Cheese Unit 5.3 • The edible oil industry Olive oil processing Olive oil classification Nut and seed oils Unit 5.4 • Alcoholic beverages Liquors, distilled spirits, liqueurs Oenology Wine classification Winery, equipment and tools Vessels for wine ageing and maturation Beer brewing Types of beer Unit 5.5 • Italian excellence The king of italian cheeses Balsamic vinegar Durum wheat pasta Italian sounding