Learning objectives
The course aims to provide the tools to understand food production from the raw materials to the final products. Food quality, physical modifications occurring during the process and techno-functional properties of the obtained product or ingredients will be critically analyzed. Fundamentals in food safety and authenticity will be provided and critically discussed. The minimum content on macro and micronutrients will be provided, as well as on the basics on digestion, absorption and health effects of foods.
Additional aims of the course. The course also aims to provide the student with the tools to critically discuss the quality and stability of foods. Communication skills: the course aims to enable the student to acquire adequate technical-scientific language for communicating the knowledge acquired to specialist and non-specialist interlocutors.