Learning objectives
The objective is that to provide the student
the fundamental information about product characteristics and
production processes of sweeteners, cereals and based food products, as
well as confectionary products and sweets.
Applying knowledge and understanding:
The class aims to enable students to apply the knowledge learned in the
employment context identified in the areas covered by the employment
opportunities typical of the degree course
Making judgments: the course aims to enable the student to begin to
develop an autonomous capacity to draw conclusions thanks to the skills
learned to seek and gather relevant data, interpret them and use the
most appropriate to communicate scientifically sound information
Communication skills: the course aims to enable the student to
communicate the knowledge about products to people expert and/or not
expert
Learning skills: The course aims to give students the learning skills
necessary to undertake further studies with a high degree of autonomy.
Prerequisites
nothing
Course unit content
The course deals with the main characteristics (composition, chemistry,
structure) of a wide range of bakery and confectery products used as food and as an ingredient in other foods, with a particular
attention to their links with key aspects of the method of production, labelling, marketing and consumption, shelf life.
The furnished knowledge will permit to make a link between the
technical-scientific literature and the communication proposed by other
information channels (laws, mass media, advertising, etc.).
Full programme
Cereal based products
-Main constituents and their technological/structural role
-Flour and semolina
- Pasta
- Bread
- Cookies and biscuits
- Patisserie products
- Rice
- Corn derived products
Confectionary products
Candies
Italian tradional products
Sweetners
Sugars
Honey
Intensive sweetners
Natural sweetners
Additives
Bibliography
Arte Bianca Edagricole
Principles of cereal science and technology 3rd edition, Delcour & Hoseney, AACC International Press, 2010.
Teaching methods
The course will consist of teacher lectures and of seminars of addicts
from food industry in the area of food technology.
Assessment methods and criteria
The final exam is a written exam. The written text consists of 4 questions about general topics relating to the whole program of the
course. From the answers given by the student, the teacher tests his/her
ability to understand the different steps of food products topic of the
course and the interconnections between these various steps. In addition,
specific questions will be also present in the examination text from whose
responses the teacher will assess the understanding of the principles of
food technology applied to products covered in the course.
The teacher will assess the degree of understanding of the subject by the
completeness of the responses and the ability of the student to establish
connections between the various topics giving a score commensurate
with the expressed understanding and capabilities that will be the score
achieved for the overcoming of the module. The final score of the course
will be the arithmetic mean of the scores of the two modules.
There are no tests during the course but the teacher will continously asks
questions to the students during the lessons to understand the extent to
which the class itself is able to link content previously granted to those
being delivered.
Other information
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