Quality and procurement of raw materials for agri-food

Professor: Ottavia PARENTI
Academic discipline: Indefinito/interdisciplinare (NN)
Field: Abilità informatiche e telematiche
Type of training activity: More

45 hours
of face-to-face activities

3 credits

hub: PARMA

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Integrated course unit module: Processed Food

Learning objectives

The course Laboratory of plant-based food products aims to provide to the students the tools to develop a better comprehension of the production process of plant-based foods, and to evaluate the technological quality of the plant-based raw materials and semi-finished and finished products with a focus on the effect of raw materials on product technological quality. Furthermore, the course aims to provide to the students the tools to process and discuss the results of the technological analyses and to be able to correctly and effectively communicate them.
Specific training objectives of the course include: Knowledge and comprehension skills: knowledge about the main technological parameters determining the technological quality of plant-based raw materials and processed products. Expertise: acquire the ability to perform technological analyses according to the official methods for the plant-based products tested. Independent judgment: evaluate the technological quality of plant-based raw material and according to the results, be able to predict the raw material potentiality during transformation processes, and be able to identify the most suitable destination-use. Communication skills: the course aims to enable the student to acquire adequate technical-scientific language for communicating the acquired knowledge to specialist and non-specialist interlocutors. Specifically, to be able to communicate the technological quality of plant-based raw material, and its potential uses in the agri-food transformation processes. Ability to learn: the course aims to enable the student to use the main search engine to critically check and study the scientific literature and the analytical methods appliable to plant-based raw materials, and processed products. The course aims to eable the students to acquire the learning skills necessary to undertake subsequent studies with a high degree of autonomy.
Students are reminded to check the available teaching material and the instructions provided by the teacher via the Elly platform, a communication tool used for direct teacher/student contact.

Prerequisites

It is considered necessary that students have basic notions of food microbiology and food chemistry, and that they attend the course of plant-based products in order to acquire the theoretical knowledge at the base of laboratory experiences that they will perform in the course of laboratory of plant-based products.

Course unit content

The course Laboratory of plant-based food products is the complement of the course Plant-based food products, and it focuses on the application of methods and analytical techniques to plant-based raw materials, and the derived semi-finished and finished products. The aim of the course is to provide to the students the tools to evaluate the technological quality of plant-based raw materials, and processed products. The contents of the course include the technological analysis of plant-based raw materials and the derived semi-finished and finished products of the most important agri-food chains as the cereal, olive oil, coffee, and fruit and vegetable chains.

Full programme

The main plant-based food chains: cereals and derivatives, olive oil, coffee, fruit and vegetable products.

Bibliography

Slides provided by the teacher.

Teaching methods

The lessons will be performed as practical laboratory experiences to be conducted individually and in groups. Lessons will be supported by teaching material which will be made available to students.

Assessment methods and criteria

The learning assessment includes the evaluation of laboratory notebook of the students, and an oral exam that aims to verify that the student achieved a comprehension of the laboratory experiences and developed a critical scientifical approach. The maximum score is calculated as 30, and the exam is considered passed if a minimum score of 18 is achieved. Honors are awarded if the student achieved an exam score of 30 and proves to have developed a deep knowledge of disciplinary lexicon.
Further information will be reported on Elly.
Please remember that online registration to the exam is mandatory.

Other information

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LAB. OF PROCESSED FOOD OF VEGETABLE ORIGIN cod. 1010466