Knowing the chemical composition of foods, the technologies employed for their production and/or stabilization and the national and european laws for their trade is essential in the formation of a food professional. The whole course aims at preparing the ground for examining in more dephts chemical, legislative and nutritional topics about food.
To acheive a deep knowledge of food chemistry and legislation. To know the chemical modification caused in foods by cooking or industrial processing. To know the different kinds od food additives and their properties.To know the main preservation techniques employed by the food industry. To understand food legislation and food labels.
Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed
Please, look at the single modules contents
Evangelisti F. Restani P. Prodotti Dietetici - Chimica, tecnologia e Impiego - PICCIN Ed.
Cappelli P., Vannucchi V. Chimica degli Alimenti – Conservazione e Trasformazioni - Zanichelli
Ricevimento: On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail.
PAOLA ZUNIN (President)
MATILDE BORRIELLO
ELISABETTA NANETTI
2 March 2017
Oral exam about the four part together
The student ability to integrate new knowledge each other and to start from these learning for more detailed studies will be evaluated. The student should prove to
- have a deep knowledge of food chemistry,
- have a deep knowledge of food legislation,
- know the chemical modification caused in foods by cooking or industrial processing,
- know the different kinds od food additives and their properties,
- know the main preservation techniques employed by the food industry,
- understand food legislation and food labels.
