- Docente: Giovanni Lercker
- Credits: 4
- SSD: AGR/15
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: First cycle degree programme (L) in Dietistic (cod. 8470)
Learning outcomes
At the end of the course, the student will have the basic knowledge about the commercial and qualitative characteristics of the Foods. Furthermore main technical information of some agricultural industries are given, with particular interest for interaction between food processing and nutritional value of the products.
Course contents
Quality and composition of raw materials: sugar, lipid and proteins, their characteristic and modification. Lipid oxidation. Natural and synthetic antioxidant. Milk and milk product compositions: technology and thermal process. Butter: composition and technology. Cheese production. Extraction and refining of vegetable oils. Hydrogenation. Olive oil production: technology and characteristics. Wine production. Vegetable processing and red meats storage.
Readings/Bibliography
-Appunti dalle lezioni e materiale didattico fornito dal docente
-P. CAPPELLI e V. VANNUCCHI, Chimica degli Alimenti. Trasformazione e Conservazione, Zannichelli, III edizione, Bologna, 2005.
- P. CABRAS, A. MARTELLI, Chimica degli alimenti, Piccin, Padova, 2004.
-P. CAPELLA, E. FEDELI, G. BONAGA, G. LERCKER, Manuale degli oli e dei grassi, Ed. Tecniche nuove, Milano, 1997.
-P. BASTASIN, L. CERESA, Industrie agroalimentari, Fanco Lucisano, 1991.
Teaching methods
Theoretical lessons and seminars (power point slides) on practical experiences related to collaborations with food industries
Assessment methods
Final oral exam
Teaching tools
Lessons in presence: slide projector
Office hours
See the website of Giovanni Lercker