Teaching code

4S008247

Credits

6

Coordinator

Barbara Simonato

Language

Italian

Scientific Disciplinary Sector (SSD)

AGR/15 - FOOD SCIENCE AND TECHNOLOGY

Courses Single

Authorized with reserve

Moodle Seminars 0

The teaching is organized as follows:

Learning objectives

The course aims to provide students with knowledge of the new agri-food supply chains fulfilled to improve the nutritional characteristics of foodstuffs and their shelf-life. Knowledge of enriched, fortified, low-fat, low-alcohol, high-protein food production technologies will be provided, in agree with the most recent nutrition claims. Consideration will be given to the importance of choosing specific raw materials, additives, processing aids in relation to the technological production process. Moreover, great attention will be given to the sustainability of food industry. The course will also deal with the role of enzymes in the processes of the food industry, both for the production of ingredients and in the processes of the supply chain, as well as their effect as markers of quality and technological treatment. Basic knowledge of Community legislation on the nutrition claims for use in food will be provided.

Prerequisites and basic notions

The student is required to have knowledge of food chemistry and biochemistry.

Program

The course aims to provide students with knowledge of the new agri-food supply chains to improve the nutritional characteristics of foodstuffs (Goal 12). Knowledge of enriched, fortified (high-fiber, rich in minerals, vitamins, and phytochemicals), reduced glycemic index, and low-fat, high-protein food production technologies will be provided, in agreement with the most recent nutrition claims (GOAL 3). Students will learn about food products from vegetable matrices such as meat, egg, milk, and cheese analog and new formulations of pasta and baked goods from cereals, legumes, and pseudocereals (GOAL 12).
The course will also consider the importance of choosing the raw materials, additives, and processing aids related to the specific technological production process (GOAL 12; GOAL 3).
The course will also deal with the biotechnological methods to produce or improve food ingredients (GOAL 3). Respect for industrial and environmental sustainability will be the foundation of the teaching.

Didactic methods

Lectures in the classroom where the theoretical aspects of the course will be addressed.
The teaching will be provided, limited to students who, due to Covid, cannot access the University, upon presentation of the relevant request using the specific form by sending the registration, the organization of a streaming lesson, sending additional material, or arranging a meeting in the presence or at a distance.

Learning assessment procedures

The examination aims to verify the students’ knowledge of the topics treated during the course.
The examination will consist of an oral interview that will pertain to the matters treated during the course and be available on the recommended texts and the material furnished by the teacher.
The procedure of the examination will be the same for the frequenting students and the not frequenting.
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UL: Esercitazioni
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The examination aims to verify the students’ knowledge on the topics treated during the excercises.
The examination will consist of an oral interview that will pertain to the matters treated during the excercises and be available on the recommended texts and the material furnished by the teacher.

Evaluation criteria

Critical reasoning skills in the study carried out. Ability to interconnect the different topics covered.

Criteria for the composition of the final grade

The final grade will be given in thirtieths (minimum passing grade is 18/30).

Exam language

Italiano

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