Learning objectives
The course aims to give the student some tools to understand the food production (starting from the raw materials to the final products, considering quality aspects and the physico/chemical modifications).
At the end of the course the student should be able to link the different topics dealt with among themselves and with the other disciplines
also extending what was learned during the course to other foods, and
beverages using a lexicon that results
appropriate to the issues dealt with and to the addresses of the communication.
Prerequisites
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Course unit content
The main food and food categories.
Raw materials and final products.
Quality aspects.
Physico/Chemical modifications.
Full programme
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Bibliography
slides provided by the teacher
Teaching methods
lecture
Assessment methods and criteria
The learning test will be carried out in written form with a test consisting of 33 multiple-choice questions.
The test will be passed with 18 right answers.
Incorrect answers will not result in negative scores.
Praise will be given to those who exceed the total score of 30.
The time available for the test is 30 minutes.
Other information
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