Learning objectives
The aim of the course is to illustrate the main processes of food technology and how they impact on the physicochemical and sensory properties of the final products. The modification of food quality during their shelf-life will also be considered, depending on the treatments undergone and the storage conditions used.
At the end of the course the student will be able to illustrate the main treatments to which foods are subjected, and how they impact on the quality of food products. He will also be able to identify the best food storage conditions (fresh or processed), useful for avoiding chemical-physical and sensory alterations during shelf-life.
Thanks to the information provided, the student will be able to critically discuss the quality and stability of food, extending the concepts to all product categories, regardless of the specific case studies covered during the course. The student will
The student will acquire a technical-scientific language suitable for communicating the knowledge learned, with a view to the marketing and distribution of food.
At the end of the course, the student will have acquired autonomy of judgment with respect to issues concerning food technologies and the chemical-physical and sensory quality of food, and will therefore be able to consult and independently use technical-scientific or informative material.
Prerequisites
Basic notions of chemistry, physics and food technologies.
Course unit content
During the course the concept of food quality will be treated, with particular attention to the physicochemical and sensorial aspects. The main technologies of the food industry aimed at stabilizing products and preserving their quality during their shelf-life will be illustrated. Some examples of model foods will then be studied. The main sensory analysis techniques in the food sector will be explained.
Full programme
The topics covered in the course will regard the following aspects:
- Introduction to the concept of food quality.
- Physico-chemical parameters that influence the quality and stability of food during production or storage.
- Food technology processes and their impact on the quality of different product categories.
- Food sensory analysis techniques.
Bibliography
a) Selected readings prepared by the teacher
b) Pagliarini Ella (2002). Sensory evaluation: theoretical, practical and methodological aspects. Hoepli.
c) Slides used during the lessons
Teaching methods
Classes will be organized face-to-face with the possibility to follow the lessons also remotely, according to the rules dictated by the University. Teaching will be carried out through lectures in the classroom with the help of slides that will represent teaching material. The recommended texts are in support and integration of the slides. The slides will be available online on the website https://elly.sea.unipr.it/2021/ in pdf format for students. The slides will be uploaded to Elly before each class and not all together at the beginning of the course.
Assessment methods and criteria
The learning assessment of the Food Technology and Sensory Analysis module will be carried out through a single PARTIAL TEST through a written exam. Registration for the PARTIAL TEST will be done online through the ESSE3 SYSTEM.
The verification method consists of a written test with 4 open questions, each having the same weight. The time available for the test is a maximum of 2 hours. The grade is expressed out of thirty; honors will be awarded, at the discretion of the instructor, if an excellent level of learning of the expected results is verified.
The appropriateness of the technical-scientific language, the concepts learned and the ability to connect different topics will be evaluated.
If taking the written exam in the classroom will be impossible, due to due to rules imposed by the University, the exam will be carried out remotely. The first part consists of 10 multiple choice questions. The correct answer to at least 8 of the 10 answers of this first part is necessary to proceed to the second part of the exam which consists of an oral interview.
Other information
During classes, the correct use of technical language will be illustrated and the connections between the various parts of the course will be underlined. These aspects are essential for a complete understanding of the subject. During the course an interactive lesson form will be proposed. For these reasons, the attendance of the course, even if not mandatory, is strongly recommended.
