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39137 - Commodity Science and Food Technology

Academic Year 2021/2022

                
                        Docente:
                        Tullia Gallina Toschi
                    
                        Credits:
                        4
                    
                        SSD:
                        AGR/15
                    
                        Language:
                        Italian
                    
                        Teaching Mode:
                        Traditional lectures
                        
                            Campus:
                            Bologna
                        
                            Corso:
                            First cycle degree programme (L) in
                            Dietistic (cod. 8470)

                            Teaching resources on Virtuale

Learning outcomes

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At the end of the course, the student knows the commodity and quality characteristics of the main foods, their processes and how much these affect, in terms of quali and quantitative modifications, their nutritional properties.

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Course contents

The COMMODITY SCIENCE AND FOOD TECHNOLOGY (4 CFU) course is structured in didactic units dealing with the technological and commodity aspects of food. The course includes lectures and exercises. Some of the practical and sensoty exercises will be carried out with the support of Dr. Matilde Tura and Chemical Expert Mara Mandrioli.

TEACHING UNITS

1. ELEMENTS OF COMMODITY SCIENCE AND FOOD LEGISLATION

2. FOOD PRESERVATION AND UNIT OPERATIONS (FILTRATION, HEAT-EXCHANGE, LYOPHILIZATION AND FREEZING)

3. ELEMENTS OF SENSORY EVALUATION

4. CHEMICAL, PHYSICAL AND SENSORY MODIFICATIONS OF CARBOHYDRATES AND PROTEINS

5. CHEMICAL, PHYSICAL AND SENSORY MODIFICATIONS OF LIPIDS

6. CEREALS AND BAKING PROCESS

7. BUTTER AND CHEESEMAKING

8. OLIVE OIL: PRODUCT CLASSIFICATION AND TECHNOLOGICAL PROCESSES

9. ALCOHOLIC BEVERAGES: WINE AND BEER

10. MEAT SAUSAGES: THE CASE OF MORTADELLA

11. TYPICAL PRODUCTS (PDO AND PGI)

12. HEMP: BETWEEN FOOD AND DRUG

13. NOTES AND EXEMPLES OF "NOVEL FOOD"

14. SWEETENERS OF SYNTHESIS AND EXTRACTION, HEALTH AND SENSORY ASPECTS

15. THE FORMULATION OF FOOD SUPPLEMENTS

Readings/Bibliography

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The texts necessary for the exam preparation are reported in bold, while the others are recommended or for insights.

It will be also specified during the course which chapters or sections of the books are necessary for the preparation of the exam.

L. Mannina, M. Daglia e A. Ritieni “La chimica e gli alimenti - Nutrienti e aspetti nutraceutici”. Editore CEA, Zanichelli (Bologna), 2019.

L. Liberatore "Merceologia degli alimenti", Editore Franco Angeli, 2015.

P. Capelli, V. Vannucchi “Principi di chimica degli alimenti. Conservazione, trasformazioni, normativa”, Editore Zanichelli (Bologna), 2016.

P. Cabras, A. Martelli, Chimica degli alimenti, Editore Piccin (Padova), 2004.

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Teaching methods

Lectures, exercises (in presence or remotely/online), brainstormings, discussions, learning in class, working groups.

Assessment methods

Oral examination, evaluation of exercises and ongoing learning.

Teaching tools

Video projector, PC, blackboard, any IT tools (EOL / Zoom / Teams).

All the material needed for the preparation of the exam can be found in the recommended textbooks, in the "ppt" presentations (not exhaustive for exam preparation), which will be uploaded on the Studenti Online platform https://studenti.unibo.it.

What do you want to do ?

New mailVideo projector, PC, blackboard, any IT tools (EOL / Zoom / Teams).

Office hours

See the website of Tullia Gallina Toschi

SDGs

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.