Learning objectives
The course aims to provide knowledge related to the production of products derived from raw materials of animal and vegetable origin, and knowledge related to the methodologies for evaluating the quality and the physical-chemical modifications undergone during the production and conservation processes of finished products of animal and vegetable origin.
The course intends to provide the student with a proper technical-scientific language for communicating the learned knowledge to specialist and non-specialist interlocutors.
The course intends to provide the ability to connect the different topics covered with each other, and with basic and similar disciplines, and to provide the cultural tools afor undertaking work activity at the end of studies.
Prerequisites
Composition, microbiological and quality features of raw materials knowledge is required.
Course unit content
Processed foods from animal and vegetale origin (please see the contents of the single teaching modulus).
Full programme
The program refers to the program of the individual modules.
Bibliography
Teaching materials provided by the teachers.
Teaching methods
Frontal lessons for the two modules that take place in the classroom.
For the two laboratory modules, during the practical lessons the qualitative characteristics of products of animal and plant origin will be presented.
The practical lessons will also be integrated with seminars and educational visits.
Assessment methods and criteria
The learning assessment includes an oral exam focused on verifying that the student has understood the concepts provided and the activities carried out and developed a critical capacity, as well as an adequate technical-scientific language.
Other information
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2030 agenda goals for sustainable development
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