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Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

RAW MATERIALS AND SEMI-FINISHED PRODUCTS FOR THE CULINARY SECTOR
cod. 1000161

Academic year 2007/08
1° year of course -
Professor
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
Discipline e tecnologie agroalimentari
Type of training activity
Characterising
40 hours
of face-to-face activities
5 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

<div align="justify"><span lang=""EN-GB"" new="" font-family="" style="">Acquisition of knowledge about raw materials and prepration of semi-manufactured for gastronomic purpose</span><br />
</div>

Prerequisites

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Course unit content

<p class="""""MsoNormal"""""><span lang="""""EN-GB""""" style="" color=""""""""><br />
</span></p>
<p class="""""MsoNormal"""""><span lang="""""EN-GB""""" style="" color=""""""""><br />
Flours and italian pasta<br />
</span></p>
<p class="""""MsoNormal"""""><span lang="""""EN-GB""""" style="" color="""""""">Milk and eggs <o:p></o:p></span></p>
<p class="""""MsoNormal"""""><span lang="""""EN-GB""""" style="" color="""""""">Seedoils, butter, margarine, shortenings <o:p></o:p></span></p>
<p class="""""MsoNormal"""""><span lang="""""EN-GB""""" style="" color="""""""">Semi-manufactured for bakery <o:p></o:p></span></p>
<p class="""""MsoNormal"""""><span lang="""""EN-GB""""" style="" color="""""""">Spices, wild greens, salad dressings<o:p></o:p></span></p>
<p class="""""MsoNormal"""""><span lang="""""EN-GB""""" style="" color="""""""">Sugar, honey, syrups, sweetinings<o:p></o:p></span></p>
<p class="""""MsoNormal"""""><span lang="""""EN-GB""""" style="" color="""""""">Chocolate<o:p></o:p></span></p>

Full programme

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Bibliography

<p class="MsoNormal"><span style="text-transform: uppercase;">Ingredient</span>I L. Werle, J. Cox Ed. Koneman, 1998</p>
<p class="MsoNormal"><span class="testoblu2b">CHIMICA DEGLI ALIMENTI. CONSERVAZIONE E TRASFORMAZIONI <o:p></o:p></span></p>
<p class="MsoNormal"><span class="testoblu2b">P. Cappelli, V. Vannucchi Ed. Zanichelli, 2005</span><span style="font-size: 12pt;"><o:p></o:p></span></p>

Teaching methods

<p class="MsoNormal"><span lang="EN-GB" style="">Oral lessons with seminaries of addicted in production of semi-maufactured for gastronomic purpose<o:p></o:p></span></p>

Assessment methods and criteria

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Other information

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