OVERVIEW

Classification of foods according to their origin, production process, nutritional characteristics, organoleptic properties, their link with the territory.

The module is divided into two units: the first dedicated to the merceology of foodstuffs and their nutritional value; the second to the production, commercial specificities of the territory

AIMS AND CONTENT

AIMS AND LEARNING OUTCOMES

The course aims to provide in-depth knowledge of commodities with particular reference to chemical composition, regulations on the commercial distribution of national and local products, with a special focus on locally recognised quality brand products.

TEACHING METHODS

The course comprises two teaching units of ten hours each with two different lecturers:

Teaching methods:

-Lectures;

-Case analyses;

-Seminars with active student participation

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.

SYLLABUS/CONTENT

Food raw materials (classification and characteristics):

Unit 1)

- Cereals;

- Vegetables;

- Legumes;

- Fruit;

- Meat;

- Fish products;

- Eggs

Unit 2)

• The origin and quality marks of local agri-food products with a focus on Protected Geographical Indication - PGI and Protected Designation of Origin - PDO products as well as other recognised quality marks;

Labelling and marketing.

TEACHERS AND EXAM BOARD

LESSONS

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

ASSESSMENT METHODS

The verification of learning takes place through the final examination only, which aims to ascertain the effective acquisition by the student of the expected learning outcomes in terms of:

Knowledge:

- To know aspects of food commodities, production cycles;

- To know and be able to correctly use food composition tables to calculate the nutrient intake of foods and meals;

- To know the commodity characteristics of branded products.

Skills:

-Ability to apply knowledge and understanding in order to orientate oneself appropriately following new scientific evidence.

-Ability to describe the parameters that define both the quality and the chemical characteristics of different foods, with particular attention to the requirements defined in the regulations, in the production specifications of branded products and/or related regulations of use.