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.
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.
Any Student with documented Specific Learning Disorders (SLD), or with any special needs, shall reach out to the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liase and arrange the specific teaching methods and ensure proper achievement of the learning aims and outcomes.
Ricevimento: At the Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genova after appointment via email: federica.turrini@unige.it
Ricevimento: On appointemnt writing to livia.pisicotta@unige.it DIMI viale Benedetto XV 6 First floor
MATILDE BORRIELLO (President)
LIVIA PISCIOTTA (President)
FEDERICA TURRINI (President)
MONICA DELLEPIANE
Food Chemistry (66442) and Food Processing Chemistry (66443): written test (see details in the relevant teaching sheets).
Merceology and Food Legislation (66445): oral test on the topics covered by the relevant teacher.
Food and Diet (66444): oral test on the topics covered by the reference teacher.
If a health emergency situation were to occur again, the exams can be carried out remotely.
In the event of a health emergency, the exams can be carried out remotely.
The ability to integrate the contents learned and the ability to develop new knowledge starting from these new learnings will be assessed.
The student must demonstrate to:
- Possess in-depth knowledge of food chemistry.
- Possess in-depth knowledge of food legislation.
- Know the changes in foods following cooking and/or storage.
- Know how to understand food labelling, rules and regulations, types and uses of food additives, food preservation methods.
- Know how to correctly consult and analyze food composition tables.
The exam aims to ascertain the student's actual acquisition of the expected learning outcomes. To pass the exam, the student must obtain a grade of no less than 18/30 in each of the modules that make up the course, demonstrating the achievement of the pre-established training objectives and the acquisition of adequate technical-scientific language skills on matter. The final grade will be given by the weighted average of the grades obtained for each module.
