5 FOOD PROCESSING MODULE 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 221