99855 - Principles of Quality and Technologies Applied to Gastronomic Products

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

The course is structured into teaching units focusing on sensory analysis of food. It includes lectures and practical exercises. Some of the exercises will be conducted with the support of the course tutor.

 

96458 - FOUNDATIONS OF TECHNOLOGY AND QUALITY OF GASTRONOMIC PRODUCTS

(Module 1 – Prof. Tullia Gallina Toschi)

Teaching Units:

Introduction of the lecturer, presentation of course objectives, topics, lessons schedule, teaching materials, and final exam modalities.

Introduction to sensory analysis and historical background.

Vision, smell, taste (new findings), touch and hearing (focus on crunchiness): theory and practical exercises.

Development and implementation of a procedure for defining a sensory profile (QDA). Creation of a profiling sheet, theory and practical testing.

Principles for the selection and training of assessors; physiological and psychological errors. Role and characteristics of the panel leader.

Case study: Sensory analysis of virgin olive oil (with official IOC tasting sheet).

Basics of lipid classification (triglycerides and fatty acids), fat oxidation, frying, and Maillard reaction.

Case study: Identification of the sensory attribute “rancid”, meaning and execution of a ranking test.

Case study: Sensory aspects of some typical PDO and/or PGI products (e.g., extra virgin olive oil, Parmigiano Reggiano).

Discriminant tests: theory and practical exercises (triangle test and duo-trio test).

Sensory analysis and consumer science: qualitative and quantitative affective tests.

Emotions in sensory analysis of food.

Basic principles of food pairing.

Practical Exercises:

Sensory evaluation of PDO cheese samples.

Use and olfactory recognition of essential oils and food-grade spices (with exercises).

Other explanatory sensory exercises in class.

96458 - FUNDAMENTALS OF TECHNOLOGY AND QUALITY OF GASTRONOMIC PRODUCTS (Module 2 - Professor Silvia Tappi)

Contents

Course presentation, teaching objectives, and exam methods.

General concepts of canned foods and unitary interventions in food preparation and stabilization.

History of the food industry and the birth of food science.

Stability factors for gastronomic products and preserved foods of plant and animal origin: Water activity and mobility of food systems.

Principles and effects of heat treatments, cooking, and the use of low temperatures.

Influence of gastronomic production procedures on the quality and safety of food products and gastronomic preparations.

Examples of production specifications for food products with certification of origin.

 

Readings/Bibliography

Textbooks/Bibliography – Module 1 (Prof. Tullia Gallina Toschi)

The relevant sections/pages will be indicated during lectures. In case of doubt, students may ask the instructor which parts are necessary for exam preparation.

E. Pagliarini, Valutazione sensoriale, aspetti teorici, pratici e metodologici, Ulrico Hoepli Editore S.p.A., 2021, Milan

P. Cappelli, V. Vannucchi, Principi di chimica degli alimenti. Conservazione – Trasformazioni – Normativa, Zanichelli, 2nd edition, 2024

Società Italiana di Scienze Sensoriali (SISS), Atlante sensoriale dei prodotti alimentari, 2013, ISBN: 978-88-481-2841-4

Gastronomy and Food Science, edited by Charis M. Galanakis. London, Elsevier Academic Press, 2021

Gibson, M. (2018), Food Science and the Culinary Arts, Academic Press

Frank Rossi and Viktor Mirtchev (2016), Statistics for Food Scientists, ISBN: 978-0-12-417179-4

Databases, websites, search engines, bibliographic research techniques

Lecture material provided by the professor in electronic format

Textbooks/Bibliography – Module 2 (Professor Silvia Tappi)

Digital materials provided by the professor via Virtuale platform.

Teaching methods

Module 1 (Prof. Tullia Gallina Toschi)

Lectures, practical exercises (in-person or online as scheduled), brainstorming, discussions, in-class learning, group work.

Due to the type of activities and teaching methods used, attendance in this learning activity requires all students of Modules 1 and 2 to complete the e-learning training on health and safety in study and internship environments [https://www.unibo.it/en/services-and-opportunities/health-and-assistance/health-and-safety/health-and-safety-in-study-and-internship-places], as well as participation in Module 3 (specific training on safety and health in study environments). Dates and attendance modalities for Module 3 can be found in the dedicated section of the degree program website.

Module 2 (Prof. Silvia Tappi)

Lectures, use of IT resources/video demonstrations of food/gastronomic procedures, group or individual work exploring the production phases and cultural aspects of a typical product of the students' choice (in groups or individually).

Assessment methods

Module 1 (Prof. Tullia Gallina Toschi)

Assessment includes a written test (minimum passing grade 18/30) with multiple-choice questions on basic course content, sensory methods, and data analysis, and an oral exam with questions on all course topics. The final grade will be the weighted average of both tests, with the written exam counting for 1/5 of the final score.

The oral exam aims to assess the student's ability to critically present and connect the acquired knowledge, apply logical-deductive reasoning, and use appropriate and correct language. Fundamental elements for the final grade will include proper preparation on course content and participation in the exercises available on the Virtuale platform. 

 

Module 2 (Prof. Silvia Tappi)

The assessment will be based on a written test with multiple-choice and open-ended questions in a ratio of 2/3 to 1/3 (60% of the Module 2 grade). The group or individual essay exploring the production phases and cultural aspects of a typical product of the students' choice will be considered in the overall Module 2 grade (40% of the Module 2 grade).

Please note: the final grade for the full 6-credit course will be the average of the grades obtained in the module 1 and module 2.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

With regard to assessment, the use of AI is prohibited. Any use of AI constitutes a violation of academic integrity.

Teaching tools

Projector, PC, whiteboard, video conferencing and material-sharing platforms (EOL/Zoom/Teams).

All materials necessary for exam preparation are available through the recommended textbooks, PowerPoint presentations (not exhaustive for exam purposes) uploaded to the “Studenti Online” platform (https://studenti.unibo.it/sol/welcome.htm), articles provided during lectures and consulted websites and databases. Students are encouraged, when possible, to attend classes with a laptop or tablet.

Office hours

See the website of Tullia Gallina Toschi

See the website of Silvia Tappi