Learning objectives
The aim of the course is to increase the students' skillness by means of the problem solving approach.Learning outcomes of the course will be the capacity of problem solving, together to the ability of connections between the different parts of the course and between processes and operations of the food industry. Moreover, the student will gain expertise and skillness in new foods, ingredients and modern hydrocolloids and their relative functional properties.
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
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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.The final exam is slide presentation given by the student on a project of a new food. From the project given by the student, the teacher tests his/her ability to understand the different steps of food processing and their relative connections. Specific questions by the teacher will assess the understanding of the project and also of the principles of food technology and quality management. The teacher will assess the ability of the student to establish connections between the various topics giving a score proportional to the skillness level. Along the lessons, the teacher continously asks questions to the students in order to understand the comprehensiol level of the class.
Other information
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2030 agenda goals for sustainable development
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