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

Exam Board

PAOLA ZUNIN (President)

MATILDE BORRIELLO

ELISABETTA NANETTI

LESSONS

LESSONS START

2 March 2017

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,