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 and bakery products (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).
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
Nothing to declare
Course unit content
The course deals with the main characteristics (composition, chemistry,
structure) of a wide range of animal origin food, bakery products
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
Meat product technology:
-Cooked ham,
-Parma ham
Traditional italian cheese
Cereal based products
Bread and Pasta
- Bread and bakery
Olive oil
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
Arte Bianca Edagricole
Industria dei salumi-Edagricole
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 3 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 steps of food processes topic of the
course and the interconnections between these various steps. In addition,
specific questions will be also present in the examination text from
whosevresponses the teacher will assess the understanding of the
principles of food technology and quality management applied to
processes and products covered in 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 establish
connections between the various topics giving a score
commensurated 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. There are
no tests during the course but the teacher will continously asks
questions to the students during the lessons to understand the extent to
which the class itself is able to link content previously granted to those
being delivered.
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
Nothing to declare
2030 agenda goals for sustainable development
Nothing to declare
