Salta al contenuto principale della pagina

CHEMISTRY FOR FOOD PROCESSING

CODE 66443
ACADEMIC YEAR 2020/2021
CREDITS 1 credit during the 1st year of 9288 DIETETIC STUDIES (L/SNT3) GENOVA
SCIENTIFIC DISCIPLINARY SECTOR CHIM/10
LANGUAGE Italian
TEACHING LOCATION GENOVA (DIETETIC STUDIES)
SEMESTER 2° Semester
MODULES This unit is a module of:
TEACHING MATERIALS AULAWEB

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

TEACHING METHODS

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

LESSONS START

1 March 2021

Class schedule

All class schedules are posted on the EasyAcademy portal.

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

Date Time Location Type Notes
14/01/2021 14:00 GENOVA Esame su appuntamento
14/01/2021 14:00 GENOVA Orale
18/02/2021 14:00 GENOVA Esame su appuntamento
18/02/2021 14:00 GENOVA Orale
10/06/2021 14:00 GENOVA Esame su appuntamento
10/06/2021 14:00 GENOVA Orale
01/07/2021 14:00 GENOVA Esame su appuntamento
01/07/2021 14:00 GENOVA Orale
22/07/2021 14:00 GENOVA Esame su appuntamento
22/07/2021 14:00 GENOVA Orale
09/09/2021 14:00 GENOVA Esame su appuntamento
09/09/2021 14:00 GENOVA Orale
30/09/2021 14:00 GENOVA Esame su appuntamento
30/09/2021 14:00 GENOVA Orale
13/01/2022 14:00 GENOVA Scritto
27/01/2022 14:00 GENOVA Scritto
17/02/2022 14:00 GENOVA Scritto