COMPOSITION AND ORGANOLEPTIC CHARACTERIZATION OF FOOD
cod. 1006578

Academic year 2017/18
2° year of course - Second semester
Professor
CALIGIANI Augusta
Academic discipline
Chimica degli alimenti (CHIM/10)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
42 hours
of face-to-face activities
6 credits
hub: PARMA
course unit
in ITALIAN

Learning objectives

-The aim of the course is to give to the students basic knowledge about food nutrients and classification and composition of main foods
-To give the basis to understand the caracteristics of the main food production chains

Prerequisites

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Course unit content

-Nutrients: lipids, sugars, proteins, water, minerals, vitamins
- Transformation of nutrients during technological processing
- Organoleptic characters
- Food additives
- Chemical contaminants
- Alteration of foods
- Conservation methods
- Food groups: milk and dairy products, eggs, meat, fish, oils and fats, cereals, vegetables, legumes, fruit, alcoholic beverages, cocoa, coffè and tea
-DOP and IGP products
- Functional foods

Full programme

- - -

Bibliography

Patrizia Cappelli, Vanna Vannucchi. Principi di Chimica degli Alimenti: conservazione, trasformazioni, normativa. Ed. Zanichelli

Teaching methods

Oral lessons

Assessment methods and criteria

Written examination

Other information

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