LEGISLATURE AND FOOD CHEMISTRY

LEGISLATURE AND FOOD CHEMISTRY

_
iten
Code
66441
ACADEMIC YEAR
2018/2019
CREDITS
7 credits during the 1st year of 9288 DIETETIC STUDIES (L/SNT3) GENOVA
LANGUAGE
Italian
TEACHING LOCATION
GENOVA (DIETETIC STUDIES)
Prerequisites
Teaching materials

OVERVIEW

Knowing the chemical composition of foods, the technologies employed for their production and/or stabilization and the national and european laws for their  trade is essential in  the formation of a  food professional. The whole course aims at preparing the  ground for examining in more dephts chemical, legislative and nutritional topics about food. 

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.

Teaching methods

Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed

SYLLABUS/CONTENT

Please, look at the single modules contents

RECOMMENDED READING/BIBLIOGRAPHY

Evangelisti F. Restani P. Prodotti Dietetici - Chimica, tecnologia e Impiego - PICCIN Ed.

Cappelli P., Vannucchi V. Chimica degli Alimenti – Conservazione e Trasformazioni - Zanichelli

TEACHERS AND EXAM BOARD

Ricevimento: On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail. 

Ricevimento: On Tuesday, from 10 to 12 a.m., or by an appointment made by e-mail. 

Exam Board

PAOLA ZUNIN (President)

ELISABETTA NANETTI

MATILDE BORRIELLO

LESSONS

Teaching methods

Both traditional teaching techniques and liberal teaching techniques (working in groups starting from student perwsonale experiences) are employed

LESSONS START

2 March 2017

EXAMS

Exam description

Oral exam about the four part  together

Assessment methods

The student ability to integrate new knowledge each other and to start from these learning for more detailed studies will be evaluated. The student should prove to

- have  a deep knowledge of food chemistry, 

- have a deep knowledge of food legislation,

- know the chemical modification caused in foods by cooking or industrial processing,

- know the different kinds od food additives and their properties,

- know the main preservation techniques employed by the food industry,

-  understand food legislation and  food labels.