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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

VEGETABLE CANNING AND PRESERVATION
cod. 19017

Academic year 2008/09
3° year of course - First semester
Professor
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
A scelta dello studente
Type of training activity
Student's choice
24 hours
of face-to-face activities
3 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

Provide fundamental knowledge pertaining to the sector of some of the most well-known and highly consumed vegetable preserves such as fruit juices, tomato and jam derivatives.

Prerequisites

The student should already have good knowledge of analytical and microbiological aspects of the food sector and of food processing systems.

Course unit content

<br />Students are provided with fundamental knowledge on fruit juices and similar products, tomato and jam derivatives, as regards chemical-analytical composition, processing technologies from harvesting through to packaging, and legislative aspects, with particular emphasis on current European regulations on labelling and nutritional value. 

Full programme

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Bibliography

There are no text books that cover all the aspects of the course due to the large number of topics treated. It is, therefore, essential to attend the lectures and study the notes provided.

Teaching methods

The 24-hour course aims to involve students as much as possible by drawing their attention to topics such as the composition and processing of products which they encounter more or less on a daily basis in the home, at the bar and at the discotheque. In order to revive and stimulate the students’ interest, it would also be a good idea to visit, as per previous years, enterprises that process and package the products in question. At the end of the course, students may be evaluated through a written examination consisting of 25 questions touching on all of the topics covered in the course or, alternatively, through an oral examination. The students may choose the type of assessment they prefer.

Assessment methods and criteria

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Other information

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