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

MATILDE BORRIELLO (President)

ANNA LAURA CREMONINI (President)

FEDERICA TURRINI (President)

LESSONS

LESSONS START

March 2022

EXAMS

EXAM DESCRIPTION

Written exam consisting of 1 open question (evaluated up to a maximum of 10/30) and 10 multiple choice test of equal value (2/30 each). No penalties will be applied in case of wrong answers. The questions concern the program carried out during frontal lessons. 

An oral addition is at the discretion of the teacher and only in specific and justified cases. 

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