Food science and technology | University of Parma

Professor
Academic discipline: Scienze e tecnologie alimentari (AGR/15)
Field: A scelta dello studente
Type of training activity: Student's choice

21 hours
of face-to-face activities

3 credits

hub:

course unit
in - - -

lectures timetable unavailable

exam calls

Learning objectives

To show the pratical work to prepare and to control some foods

Prerequisites

Basic cognitive requirements

Course unit content

Pratical course for the preparation of some foods

Full programme

PREPARATION OF THESE FOODS
1 - Aw: shelf life (fresh pasta, liquid mix for cakes)
2 - Cooking technology (meat and fish)
3 - Beer: wort and yeast
4 - Fresh pasta
5 - Chocolate: roughness of surface
6 - Beer: taste/control analysis
7 - Syrup pears
8 - Ice Cream
9 - Humidity exchange
10 - Freah cheese
11- Ricotta and spun cheese
12 - Gelatines
13 - Hydrocolloid applications
14 - Breads
15 - Pizza
16 - Pastry topics (sponge cake, pastry, choux paste, meringhe)
17 - Chocolate
18 - Marmellades and jam
19 - Sauce
20 - Powder kit for sweet and savoury products
21 - Black and green tea
22 - Frozen vegetables

Bibliography

Electronic training aids supplied by the teacher.
- P. Fellows. Food Processing Technology. Cambridge, 2000
- V. Viera, M. Margarida, H. Peter. Experiments in unit operations and processing of foods. Berlin, 2008

Teaching methods

Experimental work on pilot plants

Assessment methods and criteria

Written check of know competence

Other information

Attendance to laboratory demonstrations is obligatory.
Availability for travels within 100 kilometres to access to specialised laboratories.

ALIMENTARY TECHNOLOGY LABORATORY cod. 1005136