FOOD PRODUCT DESIGN METHODOLOGIES
cod. 18437

Academic year 2012/13
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
42 hours
of face-to-face activities
6 credits
hub:
course unit
in - - -

Learning objectives

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

Prerequisites

Advanced knowledge on food processing, food chemistry and food microbiology

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

- - -

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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