Learning objectives
Knowledge and understanding: the course aims to enable the student to
have a general knowledge and understanding of the main properties of
animal origin products as well as oils and fats and preserves(composition,
microbiology, texture, also in relation with the main features of processes
and shelf-life) compared to the description made by different
communication channels (laws, mass-media, advertising etc). Another objective of this class is to transfer knowledge about the factors
involved in sensory perception of food, the different types of sensory
analysis techniques, the proper modes to carry out sensory tests and to
analyze the results
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
The knowledge of the fundamentals of food microbiology and chemistry is
useful for an efficient understanding of the course contents
Course unit content
The course deals with the main characteristics (composition, chemistry,
structure) of a wide range of animal origin food, oils and fats, preserves
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, territorial origin, 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
Food of animal origin
Enriched milk
Condensed milk and powdered milk
Yogurt and fermented milk
Cream, butter and Mascarpone
Ricotta
Fresh cheese
Traditional Italian cheese
Oils and fats
Vegetable oils
Animal fats
Olive oils
Margarine, shortenings
Vegetable and fruit preserves
Meat product technology:
Cooked ham, meat emulsions, mortadella bologna, frankfurters
Parma ham, coppa, bacon
Natural and artificial casings
Sensory analysis
-Introduction to sensory analysis.
-Sensorial attributes of foods.
-Controls for test room, product and panel.
-Factors influencing sensory verdict.
-Errors in Sensory analysis
-Scales.
-Discrimination tests: techniques, panel selection and training, analysis of
results.
Bibliography
Slides provided from teacher and other materials dealing with product
characteristics uploaded on elly platform
Microbiologia e tecnologia lattiero - casearia - Qualità e sicurezza-Mucchetti Neviani
The chemistry and technology of edible oils and fats and their high fat
products- Academic Press
Industria dei salumi-Edagricole
Sensory evaluation techniques 3rd edition, Meilgaard, Civile, Carr, CRC
Press, 1999
Teaching methods
The course will consist of teacher lectures with slides provided to the
students uploaded on the Elly platform at the end of the lessons, every week.
Assessment methods and criteria
The final exam is a written exam. The written text consists of 5 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 food products topic of the course and the
interconnections between products and their characteristics.
There are no tests during 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
established 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.
The final marks will be published as soon as possible on Esse3 platform. The students can make an appointment with the teacher to discusss about the final mark and view the results.
Other information
Due to COVID emergency, the couse and the examination may change. The teacher will communicate the new way to attend the course and to give the exams by Elly platform and web site of the course.
