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CHEMISTRY FOR FOOD PROCESSING

CODE 66443
ACADEMIC YEAR 2021/2022
CREDITS
  • 1 cfu during the 1st year of 9288 DIETISTICA(L/SNT3) - GENOVA
  • SCIENTIFIC DISCIPLINARY SECTOR CHIM/10
    LANGUAGE Italian
    TEACHING LOCATION
  • GENOVA
  • 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

    MATILDE BORRIELLO (President)

    ANNA LAURA CREMONINI (President)

    FEDERICA TURRINI (President)

    LESSONS

    LESSONS START

    March 2022

    Class schedule

    All class schedules are posted on the EasyAcademy portal.

    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

    Date Time Location Type Notes
    09/06/2022 14:00 GENOVA Scritto
    30/06/2022 14:00 GENOVA Scritto
    21/07/2022 14:00 GENOVA Scritto
    08/09/2022 14:00 GENOVA Scritto
    30/09/2022 14:00 GENOVA Scritto
    12/01/2023 14:00 GENOVA Scritto
    26/01/2023 14:00 GENOVA Scritto
    16/02/2023 14:00 GENOVA Scritto