FOOD AND BEVERAGES
cod. 1007149

Academic year 2023/24
3° year of course - Second semester
Professor
- Francesca BOT
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
49 hours
of face-to-face activities
7 credits
hub: PARMA
course unit
in ITALIAN

Learning objectives

The course aims at providing the tools to understand food production from the raw materials to the final products. Food quality aspects and physico-chemical modifications occurring during the process will be also explained.

Prerequisites

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Course unit content

The main food categories. Raw materials and final products. Quality aspects. Physico/Chemical modifications.

Full programme

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Bibliography

slides provided by the teacher; Cabras & Martelli, Chimica degli alimenti, Piccin-Nuova libraria, 2004

Teaching methods

Frontal lectures, interactive discussions, discussion with expert, guided visits to companies will be the main teaching approaches.

Assessment methods and criteria

It is possible to choose an oral exam as alternative to the written one. In this case, the exam is focused on the activities carried out during the lectures and a report describind those ones. Further info will be available on Elly.

Other information

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