Studying at the University of Verona
Here you can find information on the organisational aspects of the Programme, lecture timetables, learning activities and useful contact details for your time at the University, from enrolment to graduation.
Study Plan
The Study Plan includes all modules, teaching and learning activities that each student will need to undertake during their time at the University.
Please select your Study Plan based on your enrollment year.
1° Year
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2° Year activated in the A.Y. 2023/2024
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3° Year activated in the A.Y. 2024/2025
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Legend | Type of training activity (TTA)
TAF (Type of Educational Activity) All courses and activities are classified into different types of educational activities, indicated by a letter.
Prevention sciences applied to hygiene and food education - PROCESSI E TECNOLOGIE ALIMENTARI (2022/2023)
Teaching code
4S006097
Teacher
Credits
2
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Period
2 SEMESTRE PROFESSIONI SANITARIE dal Jan 9, 2023 al Sep 30, 2023.
To show the organization of the course that includes this module, follow this link: Course organization
Learning objectives
The course provides students with the elements of knowledge about the preservation and processing of foodstuff. At the end of the course, students will be able to understand the possible causes of food alteration, identifying the preservation methods of food to increase their shelf-life.
The student will acquire knowledge of the preparation methods of same the processed foodstuffs.
Program
The course equips the student with the causes of food spoilage and the principles of foodstuff preservation employed by the food industry, with respect of the nutritional quality. This course will provide knowledge and understanding of various physical and chemical methods of food preservation.
• Thermal processes of preservation (pasteurization, sterilization);
• Low temperature preservation (refrigeration, freezing),
• Concentration and dehydration processes,
• Smoking;
• Fermentation processes in food preservation;
• Natural preservatives;
Examples of preparation/processing of some foodstuff will be treated:
• Different kind of milk, yogurt, cheese, butter;
• Olive oil;
• Seed Oils;
• Margarine,
• Wheat, bread, pasta.
Bibliography
Didactic methods
Lectures in the classroom where the topics included in the course program will be held.
Learning assessment procedures
The examination aims to verify the students’ knowledge on the topics treated during the course;
The examination will consist of a written examination that will pertain to the matters treated during the course and be available on the recommended texts and the material furnished by the teacher.
Evaluation criteria
Critical reasoning skills on the study carried out. Ability to interconnect the different topics covered.
Exam language
Italiano
