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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

FOOD PRODUCT DESIGN METHODOLOGIES
cod. 18437

Academic year 2007/08
1° year of course - First semester
Professor
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
Discipline e tecnologie agroalimentari
Type of training activity
Characterising
64 hours
of face-to-face activities
8 credits
hub:
course unit
in - - -
lectures timetable unavailable
exam calls
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Learning objectives

Development of skilness in problem solving in food technology.

Prerequisites

<br />Students must have good knowledge of food technology.

Course unit content

<br />Study of quality characteristics of raw materials and of their functional properties: meats, fish, vegetables.<br />Food ingredients and their functional properties.<br />Theory and lab methods for the shelf-life evalutation and control.<br />Data analysis and statistical evaluation.<br />Study and examples of ready-to-eat foods. 

Full programme

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Bibliography

Pdf documents available by students from the teacher's home page.

Teaching methods

The student must show a complete project of a new food as slide presentation.

Assessment methods and criteria

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Other information

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