Learning objectives
The first objective is that to provide the student the fundamental information about product characteristics and production processes of sweeteners, cereals and based food products, as well as confectionary products and sweets.
The second objective is to transfer knowledge about the factors involved in sensory perception of food, the different types of sensory analysis techniques, the proper modes to carry out sensory tests and to analyze the results.
Prerequisites
- - -
Course unit content
The course deals with the main characteristics (composition, chemistry,
structure) of a wide range of cereal based foods and bakery, preserves
used as food and as an ingredient in other foods, with a particular
attention to their links with key aspects of the method of production,
labelling, marketing and consumption, shelf life.
The furnished knowledge will permit to make a link between the
technical-scientific literature and the communication proposed by other
information channels (laws, mass media, advertising, etc.).
Sensorial analysis and consumer science were also evaluated.
Full programme
Sensory analysis and consumer science
Sugars and sweeteners
Honey
Intensive sweetners
Natural sweetners
Cereal based products
-Main constituents and their technological/structural role
-Flour and semolina
- Pasta
- Bread
- Cookies and biscuits
- Patisserie products
- Rice
- Corn derived products
Confectionary products
Ice cream
Candies
Bibliography
Sensory evaluation of food: principles and practices, H.T. Lawless, H. Heymann, Chapman & Hall, New York, NY, 1998
Sensory evaluation techniques 3rd edition, Meilgaard, Civile, Carr, CRC Press, 1999
Valutazione sensoriale: Aspetti teorici, pratici e metodologici, E. Pagliarini, Hoepli, Milano, 2002
Principles of cereal science and technology 3rd edition, Delcour & Hoseney, AACC International Press, 2010.
Teaching methods
Slides provided from teacher and other materials dealing with product
characteristics
Assessment methods and criteria
The final exam is a written exam. The written text consists of 5 questions
about general topics relating to the whole program of the course. From
the answers given by the student, the teacher tests his/her ability to
understand the different food products topic of the course and the
interconnections between products and their characteristics.
There are no tests during the course.
The teacher will assess the degree of understanding of the subject by the
completeness of the responses and the ability of the student to
established connections between the various topics giving a score
commensurate with the expressed understanding and capabilities that
will be the score achieved for the overcoming of the module. The final
score of the course will be the arithmetic mean of the scores of the two
modules.
Other information
- - -
