Learning objectives
<br />To know the basic concepts of food hygiene, safety and quality, with a more deepening for nutritional aspects.<br />To know, from a phenomenological point of view, some of the main processes applied by the food industry.
Prerequisites
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Course unit content
<br />Theoretical part<br />General concepts of food hygiene, safety and quality: law and commercial requisites.<br />Systems for the management of hygienic prerequisites and food safety: HACCP method and voluntary standards.<br />Human physiology and metabolism: basics of human physiology of digestive tract; digestion and absorption of macronutrients; basics of metabolic regulation; introduction of micronutrients (i.e., vitamins and minerals); basics of body composition and description of body multicompartments; energy requirement and energy balance between daily intake and energy expenditure.<br />Foods and nutrients: the concept of bioavalaibility; protein quality; carbohydrate quality and glycemic index; general concepts and description of food groups.<br />Scientific basis of estimated human nutrient requirements and recommended dietary allowances for Italian population (LARN: Livelli di assunzione raccomandati di energia e nutrienti); general concepts and their scientific bases of Dietary Guidelines for Italian population; description of criteria to formulate a nutritionally adequate diet.<br />Practical part<br />Thermal sterilization: principle and technology<br />Other sterilization techniques: ionizing radiation, high pressure, ohmic heating<br />Bread making and bakery products<br />“Pasta” production<br />Cocoa and chocolate production<br />The and coffee: nerve drinks<br />Sugar: extraction and refining. Bulk sweetenings<br />Brewing: making technology<br />Italian traditional ripened products by pork meat<br />Functional foods: probiotic and prebiotic functions, functional ingredients<br />Oil and fats of vegetable source<br />Olive oil: quality and production<br />Oil and fats of animal source<br />Shortenings and fat replacers
Full programme
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Bibliography
Didactic materials furnished by the teacher.
Teaching methods
<br />For each argument treated, during the lesson the correspondent graphic materials are projected.<br />The evaluation test begins with the exposition of an argument chose by the student and for which a particular deep knowledge is required. Afterwards, the student is required to respond to answers related to some other arguments of the course.
Assessment methods and criteria
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Other information
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