Learning objectives
The aim of the course is to illustrate the main processes of food technology and how they impact on the physicochemical and sensory properties of the final products. The modification of food quality during their shelf-life will also be considered, depending on the treatments undergone and the storage conditions used. At the end of the course the student will be able to illustrate the main treatments to which foods are subjected, and how they impact on the quality of food products. The student will also be able to identify the best food storage conditions (fresh or processed), useful for avoiding physicochemical and sensory alterations during shelf-life. Thanks to the information provided, the student will be able 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 the marketing and distribution of food. At the end of the course, the student will have acquired autonomy of judgment with respect to issues concerning food technologies and the chemical-physical and sensory quality of food, and will therefore be able to consult and independently use technical scientific or informative material.
Prerequisites
Basic notions of chemistry, physics and food technologies.
Course unit content
During the course the concept of food quality will be treated, with particular attention to the physicochemical and sensorial aspects. The main technologies of the food industry aimed at stabilizing products and preserving their quality during their shelf-life will be illustrated. Some examples of model foods will then be studied.
Full programme
The topics covered in the course will regard the following aspects:
- 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
a) Selected readings prepared by the teacher.
b) Pagliarini Ella (2002). Sensory evaluation: theoretical, practical and methodological aspects. Hoepli.
c) Slides used during the lessons.
Teaching methods
Classes will be organized face-to-face.
Teaching will be carried out through lectures in the classroom with the help of slides that will represent teaching material. The recommended
texts are in support and integration of the slides. The slides will be available online on the website https://elly.sea.unipr.it/2024/ in pdf
format for students. The slides will be uploaded to Elly before each class and not all together at the beginning of the course.
Assessment methods and criteria
At the end of the course, the level of achievement of the expected learning outcomes for all the content offered during the lessons will be verified.
The verification method consists of a written exam composed of 33 multiple-choice questions (50 minutes of time for 33 questions). Each correct answer is evaluated as one point, and the final grade is expressed on a thirty-point scale. The distinction of "cum laude" will be reserved for candidates who have achieved a score of at least 32/33.
The grade obtained in this Module will account for 50% of the evaluation of the entire integrated course C.I. FOOD QUALITY EVALUATION TECHNIQUES, whose registration will only take place after passing the PARTIAL EXAMS of the two Modules. The registration takes place through enrollment in the RECORDING EXAM SESSION of the C.I. FOOD QUALITY EVALUATION TECHNIQUES.
It is specified that if the grade obtained in the partial exam has been rounded up, the same will not be able to happen in the final grade of the recording exam session.
Other information
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2030 agenda goals for sustainable development
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