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Università degli Studi di Parma Università degli Studi di Parma
Second cycle degree course in
Food science and technology
Università degli Studi di Parma
Department of Food and Drug

FOOD PRODUCT DESIGN METHODOLOGIES
cod. 18437

Academic year 2011/12
2° year of course - First semester
Professor
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
Discipline delle tecnologie alimentari
Type of training activity
Characterising
48 hours
of face-to-face activities
6 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

The aim of the course is to increase the students' skillness by means of the problem solving approach.

Prerequisites

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Course unit content

Methods and planning for new foods. Advanced cooking techniques. Hydrocolloids and their physical and chemical properties. Modified atmosheres and physical properties of plastic polymers. Skillness and creative ideas in food technology and food products.

Full programme

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Bibliography

Slides and documents given by the teacher

Teaching methods

Class lessons, simulations, guided tours and seminars

Assessment methods and criteria

Oral examination by means of a project developed by the student on an unknown food.

Other information

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