ECTS - University of Pisa
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FOOD TECHNOLOGY AND COMMODITY SCIENCE
ANGELA ZINNAI
Academic year2016/17
CourseDIETISTIC
Code001GP
Credits6
PeriodSemester 1
LanguageItalian

ModulesAreaTypeHoursTeacher(s)
SCIENZE E TECNOLOGIE ALIMENTARIAGR/15LEZIONI24
ANGELA ZINNAI unimap
SCIENZE MERCEOLOGICHESECS-P/13LEZIONI24
PAOLO BERNI unimap
Syllabus not available in selected language
Learning outcomes
Knowledge
At the end of the course, the student will have the basic knowledge about the main technical information of some agricultural industries with particular interest for food processing and storage of the products. Students are expected to acquire: the ability of interpreting technical specifications of raw materials and final products of the main fermentated food industries; the cultural and technical knowledge necessary to analyse and compare various technologies of food processing and preservation.
Assessment criteria of knowledge
The student will be assessed on his/her demonstrated ability to discuss the main course contents using the appropriate terminology.

Methods:

  • Final oral exam

Further information:
Final oral exam 100%
Teaching methods

Delivery: face to face

Learning activities:

  • attending lectures
  • participation in seminar

Attendance: Advised

Teaching methods:

  • Lectures
  • Seminar
Syllabus
This course is composed by two parts: Food technology (Lecturer = Angela Zinnai); Merceologic science (Lecturer = Paolo Berni). The first part of the course provides notions on: the main processes of food technologies as well as the evaluation of their technological variables; causes of food degradation and parameters that must be controlled during food processing and/or storage. In the secon part of the course, some food industries are taken into account: bread and baked products production; fat industry: seed oil, olive oil production (extraction and refining); fermented beverage industry: wine or beer technology.
Bibliography
Slides and other material proposed by the lecturers. Cappelli, Vannucchi: Food Chemistry: storage and processing, 2005 - Zanichelli. Sciancalepore Vito - Agricultural industries, 1998 - UTET.
Updated: 14/11/2016 17:27