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

AIMS AND LEARNING OUTCOMES

At the end of the course the student will be able to:

- identify  mild technologies and cooking methods;

- evaluate their effect on nutrients availability

- differentiate among foods having the same denomination but having suffered different production  and storage processes.

TEACHING METHODS

Frontal lessons with the involvement of students about the topics to deal with, on the basis of students' personal experiences and interests.

SYLLABUS/CONTENT

• 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
• Virgin olive oil production.
• Oil refining
• Milk preservation processes.

RECOMMENDED READING/BIBLIOGRAPHY

Cappelli P., Vannucchi V. Chimica degli Alimenti – Conservazione e Trasformazioni - Zanichelli

TEACHERS AND EXAM BOARD

Exam Board

LIVIA PISCIOTTA (President)

MATILDE BORRIELLO

FEDERICA TURRINI (President and Coordinator of Integrated Course)

LESSONS

LESSONS START

1 March 2021

EXAMS

EXAM DESCRIPTION

Oral exam 

ASSESSMENT METHODS

The student ability to integrate new knowledge each other. 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,

Exam schedule