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 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
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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