Learning objectives
At the end of the course, the student must be able to
- grasp the major issues related to the safety and quality of food in order to correctly manage the choice of purchase and storage of the different types of food according to the different economic management realities.
- Based on the economic-managerial differences in the marketing and promotion of food production and environmental systems, the student must be able to manage the shelf-life and safety of quality food products, whether they are typical, traditional or innovative.
- to illustrate the main treatments to which the foods are subjected, and how they have an impact on the quality of the product. - - - to identify the best storage conditions for the food (fresh or processed), useful for avoiding chemical-physical and sensory alterations during the shelf-life.
- to set up a sensory analysis test for the hedonistic or technical-qualitative evaluation of a food product.
- to critically discuss the quality and stability of food, extending the concepts to all product categories, regardless of the specific case studies covered during the course.
The student will acquire a technical-scientific language suitable for communicating the knowledge learned, with a view to marketing and distribution of food
Prerequisites
Basic notions of biology, chemistry, physics and food technologies
Course unit content
Integrated teaching consists of two modules: the Food Quality and Safety module and the Technology and Sensory Analysis module. Two modules that complement each other for understanding the detailed aspect of the food quality assessment technique.
The first module deals with the aspects of food processing that affect its quality and safety.
In particular, the contents of the teaching concern foods for which the involvement of microorganisms, the effect of their presence and their duplication during production and storage is of importance.
The second module deals with the concept of food quality, with particular attention to the chemical-physical and sensorial aspects. It illustrates the main technologies of the food industry aimed at stabilizing products and preserving their quality during their shelf-life.
Full programme
Synthetic description of microorganisms, how the different types differ and how they can contaminate foods of plant and animal origin.
Modalities and effect of microbial development in food.
Microorganisms and food safety.
Examples of foods for which the presence and development of microorganisms affects safety.
Microorganisms and food shelf-life.
Examples of foods for which the presence and development of microorganisms are at the basis of alteration and condition shel-life.
Microorganisms and food quality.
Examples of foods for which the presence and development of microorganisms is the basis of characterization and quality
- Introduction to the concept of food quality.
- Physico-chemical parameters that influence the quality and stability of
food during production or storage.
- Food technology processes and their impact on the quality of different
product categories.
- Food sensory analysis techniques.
Bibliography
Since a single specific text is not available to the course contents, some in-depth texts are suggested.
- G. D'Ancona - M. Viganego – (2017) A. Molo INDUSTRIE AGROALIMENTARI - Principi, Tecnologie, Trasformazioni, Prodotti (Volumi 1 e 2), Ed REDA, Torino, Italia
- Luca Cocolin Marco Gobbetti Erasmo Neviani “Microbiologia alimentare applicata” (2022) Casa Editrice Ambrosiana. Distribuzione esclusiva Zanichelli. ISBN 8808120074
- Pagliarini Ella (2002). Valutazione sensoriale: aspetti teorici, pratici e metodologici. Hoepli
- Selected readings prepared by the teacher - - The reference didactic material are the slides provided in class
Teaching methods
The teaching will be carried out through classroom lectures with the help of slides that will represent teaching material, made available on Elly website in pdf format for students. The lessons also include the discussion of examples of the most recent real cases through the Socratic heuristic lesson method.
For this reason, the slides, which are gradually updated for each topic, will be uploaded to Elly before any subject is discussed and not all together at the beginning of the course.
The content of the lessons is not included in a single specific text, therefore attendance at lectures is essential to achieve the objectives of the course
A non-compulsory group research work is envisaged, the result of which will be evaluated by increasing the evaluation achieved
The contents of such searches become additional to the program
Assessment methods and criteria
At the end of the course the level of learning of the expected results will be verified for all the contents offered during the lessons.
The verification method is divided into three parts. The written test consists of three parts:
First part: 10 questions that verify the achievement of the minimum knowledge of the fundamental concepts of the course. For this reason, only if the answer to all the questions (with closed answers) is correct, will the subsequent parts be evaluated. The time available is 10 minutes
Second part: 31 closed-ended questions aimed at assessing the level of knowledge acquired in all the topics covered. Each correct answer is worth 1 point, each blank or wrong answer is worth 0 points. Only with the minimum grade of 18/30 can you access the third. The time available is 30 minutes. The mark obtained in this part weighs 50% on the final mark
Third part: 2 open questions (one on safety aspects and one on quality aspects). Each question is worth 15 points so that the third part is evaluated out of 30. The correction will be made as soon as possible depending on the number of subscribers. The time available is 30 minutes. The mark obtained in this part weighs 50% on the final mark.
For the module of Food Technologies and Sensory Analysis it will be carried out through a single PARTIAL TEST through a written exam. Registration for the PARTIAL TEST takes place online through the ESSE3 SYSTEM.
- The verification method consists of a written test with 4 open questions, each having the same weight. The time available for the test is a maximum of 2 hours. The vote is expressed out of thirty; honors will be awarded, at the discretion of the teacher, if an excellent level of learning of the expected results is verified.
- The appropriateness of the technical-scientific language, the concepts learned and the ability to connect different topics will be assessed.
The grade obtained in the PROVE PARZIALI of the two modules weighs 50% for the evaluation of the integrated course C.I. FOOD QUALITY ASSESSMENT TECHNIQUES which is recorded through a APPELLO VERBALIZZANTE.
The approximation in excess of the voting fractions will be applied only once (either to the first or second module). The “Lode” will be awarded, at the discretion of the teachers, if an excellent level of learning of the expected results in both modules is verified.
Other information
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2030 agenda goals for sustainable development
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