CODE 66443 ACADEMIC YEAR 2016/2017 CREDITS 1 cfu anno 1 DIETISTICA (L/SNT3) - SCIENTIFIC DISCIPLINARY SECTOR CHIM/10 LANGUAGE Italiano TEACHING LOCATION SEMESTER 2° Semester MODULES Questo insegnamento è un modulo di: LEGISLATURE AND FOOD CHEMISTRY OVERVIEW Food trasformation AIMS AND CONTENT LEARNING OUTCOMES To get a good knowledge of the main process employed for the production, presevaton and home making of foods and their impact on nutrients TEACHING METHODS Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed SYLLABUS/CONTENT Virgin olive oil production. Oil refining Milk preservation processes. The “mild technologies” employed in food and dietetics. Different methods for home preparation and cooking of food Nutrient modification as a consequence of food processing RECOMMENDED READING/BIBLIOGRAPHY Cappelli P., Vannucchi V. Chimica degli Alimenti – Conservazione e Trasformazioni - Zanichelli TEACHERS AND EXAM BOARD PAOLA ZUNIN Ricevimento: On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail. Exam Board PAOLA ZUNIN (President) MATILDE BORRIELLO ELISABETTA NANETTI LESSONS LESSONS START 2 March 2017 Class schedule The timetable for this course is available here: Portale EasyAcademy EXAMS EXAM DESCRIPTION Oral exam ASSESSMENT METHODS 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 - know the main preservation techniques employed by the food industry, - know the chemical modification caused in foods by cooking or industrial processing,
