CHEMISTRY FOR FOOD PROCESSING

CHEMISTRY FOR FOOD PROCESSING

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iten
Code
66443
ACADEMIC YEAR
2018/2019
CREDITS
1 credits during the 1st year of 9288 DIETETIC STUDIES (L/SNT3) GENOVA
SCIENTIFIC DISCIPLINARY SECTOR
CHIM/10
LANGUAGE
Italian
TEACHING LOCATION
GENOVA (DIETETIC STUDIES)
semester
2° Semester
modules
This unit is a module of:
Teaching materials

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

 

Teaching methods

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

SYLLABUS/CONTENT

  • Virgin olive oil production.
  • Oil refining
  • Milk preservation processes.
  • 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

RECOMMENDED READING/BIBLIOGRAPHY

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. 

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 

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

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

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