Gastronomic science | University of Parma

Professor responsible for the course unit: Chiara DALL'ASTA

integrated course unit

7 credits

hub:

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Course unit structured in the following modules:

Learning objectives

See the single modules for more info

Prerequisites

Fundamentals in General and Organic Chemistry

Course unit content

CLASS TEACHING:
Main macrocomponents in food: water, carbohydrates, lipids, proteins. Chemical characterization of grains, meat, oils and fats. Reactions occurring upon heating, pH changes, and oxygen exposure: Maillard reaction, caramelization, oxidation, hydrolysis, isomerization.
Fundamentals on organoleptic properties: colour, taste, flavor.

LAB WORK:

Full programme

- - -

Bibliography

Mannina, Daglia, Ritieni – La chimica e gli alimenti: nutrienti e aspetti nutraceutici. Ed. Zanichelli

Teaching methods

Taught class with case studies.
Practical work in small groups with tablet/PC. Team work.

Assessment methods and criteria

FOR FUNDAMENTALS (6 ECTS - contribution: 80%):
The final exam will be written:
1) first part - multiple choice test (20 questions, threshold at 12, 30 min time)
2) second part - 2 open questions in 1 hour.
The two parts will be held in the same day. Only those students ranked above the threshold in the first part, will be evaluated for the second part.

FOR PRACTICAL WORK (1 CFU - contribution: 20%)
Group work will be assigned to the class (max 4 students per group). The work must be submitted, in the form of a written report, at least 10 working days before the exam date

Other information