Quality and procurement of raw materials for agri-food

Professor: - Chiara DALL'ASTA
Academic discipline: Chimica degli alimenti (CHIM/10)
Field: Attività formative affini o integrative
Type of training activity: Related/supplementary

16 hours
of face-to-face activities

2 credits

hub: PARMA

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Integrated course unit module: Chemical composition of raw materials

Learning objectives

- - -

Prerequisites

- - -

Course unit content

Main macrocomponents in food: water, carbohydrates, lipids, proteins. Chemical characterization of grains, meat, oils and fats. Fundamentals about reactions occurring upon heating, pH changes, and oxygen exposure

Full programme

- - -

Bibliography

Mannina, Daglia, Ritieni – La chimica e gli alimenti: nutrienti e aspetti nutraceutici. Ed. Zanichelli

Teaching methods

Taught class with case studies

Assessment methods and criteria

The final exam will be written:
1) first part - multiple choice test (20 questions, threshold at 12, 30 min time)
2) second part - 2 open questions in 1 hour.
The two parts will be held in the same day. Only those students ranked above the threshold in the first part, will be evaluated for the second part.

Other information

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CHEMICAL COMPOSITION OF RAW MATERIALS cod. 1010470

Learning objectives

Prerequisites

Course unit content

Full programme

Bibliography

Teaching methods

Assessment methods and criteria

Other information

CHEMICAL COMPOSITION OF RAW MATERIALS
cod. 1010470