Insegnamento
QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN FOOD
AVP5070079, A.A. 2016/17

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
AV2190, ordinamento 2015/16, A.A. 2016/17
1140566
Crediti formativi 8.0
Denominazione inglese QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN FOOD
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Sito E-Learning https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2016-AV2190-000ZZ-2016-AVP5070079-N0
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)

Docenti
Responsabile ANDREA CURIONI AGR/15
Altri docenti MATTEO MARANGON AGR/15

Mutuazioni
Codice Insegnamento Responsabile Corso
AVP5070079 QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN FOOD ANDREA CURIONI AV2190

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
CARATTERIZZANTE Discipline delle tecnologie alimentari AGR/15 8.0

Modalità di erogazione
Periodo di erogazione Primo semestre
Anno di corso I Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
ESERCITAZIONE 1.0 8 17.0 Nessun turno
LABORATORIO 1.0 8 17.0 Nessun turno
LEZIONE 6.0 48 102.0 Nessun turno

Calendario
Inizio attività didattiche 01/10/2016
Fine attività didattiche 20/01/2017

Commissioni d'esame
Commissione Dal Al Membri
1 Commissione a.a. 2016/17 01/12/2016 30/11/2017 CURIONI ANDREA (Presidente)
MARANGON MATTEO (Membro Effettivo)
LOMOLINO GIOVANNA (Supplente)

Syllabus
Prerequisiti: None. Some fundamental knowledge in food composition and processing will be delivered during the first part of the course
Conoscenze e abilita' da acquisire: By the end of the course, students will be able to:
1. Gain general information and discuss concepts relating to the most important Italian foods products
2. Explain the production methods and specific characteristics of some representative Italian products of animal and plant origin
3. Assess, via case studies, how the quality of Italian food products is related to the quality of raw materials, to the processing technique and tradition.
4. Evaluate product characteristics sensorially.

The course delivery will include visits to key food production areas and representative companies recognized for their high quality products.
Modalita' di esame: The final assessment will be conducted by:
a) a written examination (65%)
b) the preparation and exposition of a group presentation (35%)
Criteri di valutazione: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. The ability of the student of using such aspects in an independent way will also be taken into account.
Contenuti: Basic principles of food composition, processing and preservation. The importance of raw materials and processing for high quality foods. Principles of sensorial analysis. Processing of some typical Italian foods of plant and animal origin. Case studies and food tasting applied to the case studies. Seminars by Italian food producers.
Attivita' di apprendimento previste e metodologie di insegnamento: The course will include lectures and seminars, laboratory activities (sensorial analysis and food tasting), and “field trips” to food producing companies linked to the case studies discussed during the course.
Eventuali indicazioni sui materiali di studio: Lecture notes, seminar and additional material used for the course will be available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php


All learning support materials required (e.g. class presentation materials, articles, textbooks etc.) will be made available.
Testi di riferimento:
  • Coultate, Tom P., Foodthe chemistry of its componentsT.P. Coultate.. Cambridge: Royal Society of Chemistry, --. for general aspects of food chemistry. Available in the Agripolis library