OVERVIEW

Knowledge of food from a chemical, commodity and legislative point of view is central to the training of a food professional.

The course intends to prepare the student to deepen the topics covered and to keep up to date with them.

AIMS AND CONTENT

LEARNING OUTCOMES

Gain a deep knowledge on the chemic of aliments and on the alimentary laws and legislation. Have biological notion on the chemical nature of aliments and nutrients. Understand the changes of aliments and food after cooking. Understand the food and aliments labeling, the laws and norms on this purpose, the use and the type of the alimentary additive and on the methods employed for the food preservation.

TEACHERS AND EXAM BOARD

Exam Board

MATILDE BORRIELLO (President)

ANNA LAURA CREMONINI (President)

LIVIA PISCIOTTA (President)

FEDERICA TURRINI (President)

EXAMS

EXAM DESCRIPTION

Written test for all modules.

In the event of a health emergency, the exams can be carried out remotely.

ASSESSMENT METHODS

The student will have to be demonstrate to:

- Possess in-depth knowledge of food chemistry.

- Have a thorough knowledge of food law.

- Know the changes in food after cooking and storage.

- Knowing how to understand the food labeling, laws and regulations, types and uses of food additives, food preservation methods.