96458 - FONDAMENTI DI TECNOLOGIE E QUALITA' DEI PRODOTTI ENOGASTRONOMICI

Learning outcomes

At the end of the course, the founding principles of food technologies and basic elements for understanding chemical, physical and sensory qualities will be critically acquired, starting from the knowledge acquired from the basic disciplines, also in relation to sustainability levers.

Course contents

96458 - FONDAMENTI DI TECNOLOGIE E QUALITA' DEI PRODOTTI ENOGASTRONOMICI (Modulo 1 - Prof.ssa Tullia Gallina Toschi)

Introduction of the teacher, explanation on aims and topics, timing of lessons, modality of final exam.

Introduction to the sensory analysis. The sight, the smell, the taste and the texture: theoretical concepts and practical tests. The sensory analysis and the consumer science: qualitative and quantitative consumer tests. Setting up of the procedures for sensory profile definition and for discrimination of samples (triangle and duo-trio tests). Selection and training of assessors, physiological and psychological mistakes. Role and characteristics of the panel leader. Case-study (e.g. extra virgin olive oil).

Sensory aspects of some typical PDO and/or PGI products (eg extra virgin olive oil, Mortadella Bologna).

96458 - FONDAMENTI DI TECNOLOGIE E QUALITA' DEI PRODOTTI ENOGASTRONOMICI (Modulo 2- Prof. Marco Dalla Rosa)

Presentation of the course. General concepts on food preservation and unitary interventions in food preparation and stabilization. History of the food industry and the birth of food science. Stability factors of gastronomic products and canned products of vegetable and animal origin: Water activity and mobility of food systems. Influence of gastronomic production procedures on the quality and safety of food products and gastronomic preparations. Effects of heat treatments, cooking and use of low temperatures. Examples of production regulations of certified gastronomic productions.

 

Readings/Bibliography

96458 - FONDAMENTI DI TECNOLOGIE E QUALITA' DEI PRODOTTI ENOGASTRONOMICI (Modulo 1 - Prof.ssa Tullia Gallina Toschi)

E. Pagliarini, Valutazione sensoriale, aspetti teorici, pratici e metodologici, Ulrico Hoepli Editore S.p.A., 2002, Milano

Databases, websites, search engines, bibliographic research techniques

Lecture material provided by the teacher in electronic format

 

96458 - FONDAMENTI DI TECNOLOGIE E QUALITA' DEI PRODOTTI ENOGASTRONOMICI (Modulo 2- Prof. Marco Dalla Rosa)

Didactic material given by the teacher in digital format available using the e-learning platform Virtuale

Teaching methods

96458 - FONDAMENTI DI TECNOLOGIE E QUALITA' DEI PRODOTTI ENOGASTRONOMICI (Modulo 1 - Prof.ssa Tullia Gallina Toschi)

Frontal teaching, exercises (live or online), brainstorming, discussions, lesson learning, working groups.

 

96458 - FONDAMENTI DI TECNOLOGIE E QUALITA' DEI PRODOTTI ENOGASTRONOMICI (Modulo 2- Prof. Marco Dalla Rosa)

Frontal teaching, individual and group exercises, visits to food industries, seminars.

Assessment methods

96458 - FONDAMENTI DI TECNOLOGIE E QUALITA' DEI PRODOTTI ENOGASTRONOMICI (Modulo 1 - Prof.ssa Tullia Gallina Toschi)

The learning test will be based on a written barrier test (minimum 18/30) with multiple choice questions regarding the basics of the course, sensory methodologies, sensory data processing and on an oral test, with questions on topics covered in the program (chromatography and sensory evaluation). The weighted average will be calculated according to the mark obtained in the written and oral tests, considering that the written test will have a weight equal to 1/5 of the total.

96458 - FONDAMENTI DI TECNOLOGIE E QUALITA' DEI PRODOTTI ENOGASTRONOMICI (Modulo 2- Prof. Marco Dalla Rosa)

Multiple choices (2/3 of the total of the questions) and open questions (1/3) test will be give to the students at the end of the teaching period. Drawing and description of a flow diagram and description of a gastronomic preparation will be one of the open questions. A simple exercise on mass transfer will be part of the test.

Office hours

See the website of Tullia Gallina Toschi

See the website of Marco Dalla Rosa