FOOD CHEMISTRY AND FOOD TECHNOLOGY
Academic year and teacher
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- Versione italiana
- Academic year
- 2021/2022
- Teacher
- ANNALISA MAIETTI
- Credits
- 6
- Didactic period
- Primo Semestre
Training objectives
- The curriculum is organized in 4 parts: food chemistry (24H), food science and technology (24H), applied dietetic (12h) and professional workshop (25h).
FOOD CHEMISTRY
The aim of the course is to provide students with the basic teachings of food chemistry, in particular the chemistry of fundamental nutrients and micronutrients. It is proposed in addition to learn the composition and production processes of the main foods of animal and vegetable origin, as well as fermented beverages..
FOOD SCIENCE AND TECHONOLGY
Provide knowledge about technologic proceedings in different industrial food areas.
PROFESSIONAL WORKSHOPS II
Provide knowledge about analysis in different industrial food areas.
APPLIED DIETETICS I
Provide knowledge on the translation in nutrient of simples menu. Prerequisites
- FOOD CHEMISTRY and FOOD SCIENCE AND TECHONOLGY and PROFESSIONAL WORKSHOPS II and APPLIED DIETETICS I
Knowledge of chemistry, physics, biochemistry, Course programme
- FOOD CHEMISTRY
Chemistry of food. Structure of carbohydrates, fats and proteins. Water: mineral and drinkable water. Milk and dairy products. Meat and fish. Olive oil, seed oils, Cereals and cereal products. Alcoholic beverages: Wine, beer, vinegar.
FOOD SCIENCE AND TECHONOLGY
Food adulteration and preservation. Heat and mild technologies: pasteurisation and sterilization. Food preservation with cold: refrigeration and freezing. Concentration of liquid foods, dehydration and freeze-drying in food. Use of radiation: ionizing radiation and microwaves. Chemical substances to preserve food.
PROFESSIONAL WORKSHOPS II
Composition and structure of food materials.Analysis of commercial foods. Chemical composition of foods and dietetics. Analysis of beverages. Analysis of mineral water.
APPLIED DIETETICS I
Recommended dietary allowances (RDAs) for the Italian population. Italian table of food composition. Translation in nutrient of simple daily menus. Examples of breakfasts and others kind meals. Didactic methods
- FOOD CHEMISTRY
The teaching method is based on front lectures, as an indispensable tool for synthesis and development of the formative objectives: relies on slides projected, of schemes that facilitate the study of the subject shown on the board to guide the training and ' adoption of texts dedicated to the deepening of the themes. The lectures are set to an interactive dialogue student-teacher.
Lectures and laboratory practice.
PROFESSIONAL WORKSHOPS II
Lectures and practical exercises, where the epidemiological conditions linked to the transmission of the SARS-CoV-2 virus infection allow it.
FOOD SCIENCE AND TECHNOLOGY and APPLIED DIETETICS I
The lectures will be delivered with distance learning (video lessons and / or streaming) with integration in the presence, where the epidemiological conditions linked to the transmission of the SARS-CoV-2 virus infection allow it.
Focus groups will also be carried out in presence and also in streaming mode for the benefit of students who are unable to participate in teaching or curricular activities in presence and furthermore these activities will be modulated according to the epidemiological conditions linked to the transmission of the SARS-CoV-2 virus infection. Learning assessment procedures
- FOOD CHEMISTRY
The aim of the exam is to verify at which level the learning objectives previously described have been acquired.
The examination is an oral section, where the ability of linking different subjects related to the digital electronics and practical laboratory work is evaluated, rather than the ability of repeating specific topics tackled in the course.
The oral examination includes 3-4 questions for each module; the examination will last about 30-40 minutes. To pass the test of each course it is required to get at least 18 points out of 30.
FOOD SCIENCE AND TECHONOLGY and PROFESSIONAL WORKSHOPS II
The aim of the exam is to verify at which level the learning objectives previously described have been acquired. The exam consists of a written test with 30 multiple choice questions on the topics covered in the course program. There are no penalties in case of a wrong answer. To pass this test it is required to get at least 18 points out of 30. The exam will be carried out in the presence orally, where the epidemiological conditions related to the transmission of the SARS-CoV-2 virus infection allow it.
APPLIED DIETETICS I
The objective of the examination is to verify the level of achievement of the training objectives listed above.
The examination consists of a written test. The written test includes a translation into energy and nutrients of a typical day and multiple choice questions on the topics covered during the course.
The time allotted for the practical test is 60 minutes.
The exam is passed if at least 18 points out of 30 are acquired.
The verification of learning will be carried out in presence, where the epidemiological conditions related to the transmission of the SARS-CoV-2 virus infection allow it.
THE FINAL GRADE WILL RESULT FROM THE WEIGHTED AVERAGE OF THE MARKS OBTAINED IN EACH TEST.
Translated with www.DeepL.com/Translator (free version) Reference texts
- FOOD CHEMISTRY and FOOD SCIENCE AND TECHONOLGY PROFESSIONAL WORKSHOPS II
Teacher’s handouts.
Cabras P. & Martelli A. (2004), Chimica degli alimenti, Piccin, Padova, Italia.
Cappelli P. & Vannucchi V. (2005), Chimica degli alimenti. Conservazione e trasformazioni, Zanichelli, Bologna, Italia.
PROFESSIONAL WORKSHOPS II
Belitz H.D. & Grosch W. (1999), Food Chemistry, II Ed., Springer, Berlin, Germany.
Gigliotti & Verga. (2007). Biotecnologie alimentari. Piccin, Padova, Italia.
APPLIED DIETETICS I
Teacher’s handouts.
LARN (2014), Livelli di assunzione di riferimento di nutrienti ed energia per la popolazione italiana, IV Revisione, SICS, Milano, Italia.
Carnovale E. & Marletta L. (2000), Tabelle di composizione degli alimenti, EDRA, INRAN, Milano. Italia.
Ricciardi et al. Manuale di Nutrione applicata. V edizione. Idelson Gniocchi.
