Learning objectives
Knowledge and understanding: the course aims to enable the student to
have a general knowledge and understanding of the main properties of
animal origin products as well as oils and fats and preserves(composition,
microbiology, texture, also in relation with the main features of processes
and shelf-life) compared to the description made by different
communication channels (laws, mass-media, advertising etc)
Applying knowledge and understanding:
The class aims to enable students to apply the knowledge learned in the
employment context identified in the areas covered by the employment
opportunities typical of the degree course
Making judgments: the course aims to enable the student to begin to
develop an autonomous capacity to draw conclusions thanks to the skills
learned to seek and gather relevant data, interpret them and use the
most appropriate to communicate scientifically sound information
Communication skills: the course aims to enable the student to
communicate the knowledge about products to people expert and/or not
expert
Learning skills: The course aims to give students the learning skills
necessary to undertake further studies with a high degree of autonomy
Prerequisites
Knowledge of the fundamentals of food microbiology and chemistry is
useful for an efficient understanding of the course contents
Course unit content
The course deals with the main characteristics (composition, chemistry,
structure) of a wide range of animal origin food, oils and fats, preserves, alcoholic and non-alcoholic beverages 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,
territorial origin, 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.).
Full programme
Food of animal origin
Liquid milk with reduced shelf life(pasteurized, microfiltrated)
Liquid milk with long shelf life (sterilized, UHT)
Condensed milk and powdered milk
Yogurt and fermented milk
Cream, butter and Mascarpone
Ricotta
Oils and fats
Vegetable oils
Animal fats
Olive oils
Margarine, shortenings
Vegetable and fruit preserves
Alcoholic Beverages: Wine (harvest, wine making with and without
maceration, stabilizing treatment, aging and physico-chemical and
sensory changes, defects and alterations of wines)
Non-alcoholic beverages: fruit juices and soft drinks.
Nerve food: coffee, tea and chocolate
Bibliography
Slides provided from teacher and other materials dealing with product
characteristics
Teaching methods
The course will consist of teacher lectures with slides provided to the
students
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
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