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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

TECHNOLOGICAL ASPECTS
cod. 1002103

Academic year 2011/12
3° year of course - First semester
Professor
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
Discipline della tecnologia alimentare
Type of training activity
Characterising
48 hours
of face-to-face activities
6 credits
hub: PARMA
course unit
in ITALIAN
lectures timetable unavailable
exam calls

Integrated course unit module: TRANSFORMED PRODUCTS

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Learning objectives

The students will be trained about the main food transformations and the process of their production

Prerequisites

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Course unit content

Flours and their transformation
Bakery products
Ice cream
Cream
Candy and toffee
Italian pasta
Fruit and vegetables
Seed oils, butter, margarine, shortenings
Sugar, syrups,
Cocoa, Chocolate, Coffee

Full programme

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Bibliography

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Teaching methods

The lessons will take place with the aid of computer teaching materials, seminars with experts in the field and guided visits to companies

Assessment methods and criteria

Written examination

Other information

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