- Docente: Giovanni Lercker
- Credits: 6
- SSD: AGR/15
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: First cycle degree programme (L) in Marketing and Economics of the agro-industrial system (cod. 8526)
Learning outcomes
At the end of the course, the student will have the basic knowledge about the main agricultural industries with particular interest for management and analysis of the corresponding agro-food products.
Course contents
Quality, wholesomeness and typicalness of food. Macro and micro components of food. Oxidation and hydrolysis of oils and fats. Maillard reaction. Effects of thermal treatments. Effects of storage. Effects of maturation. Interactions among different components of food. Aspects linked to quality and wholesomeness of fat and oils, milk and milk-products, cereals, honey, water, wine and vinegar.
Readings/Bibliography
Lessons and documents in electronic form (word, power point, pdf, video).
- COULTATE T.P., La chimica degli Alimenti, Ed. Zanichelli, Bologna, 2009
- CABRAS P., MARTELLI A., Chimica degli alimenti, Ed Piccin, Padova, 2004
- CAPPELLI P. e VANNUCCHI V., Chimica degli Alimenti. Trasformazione e Conservazione, Zannichelli, III edizione, Bologna, 2005
- CAPELLA P., FEDELI E., BONAGA G., LERCKER G., Manuale degli oli e dei grassi, Tecniche Nuove, Milano, 1997
Teaching methods
Theoretical lessons and seminars on practical experiences related to collaborations with food industries.
Assessment methods
Final oral exam.
Teaching tools
Lessons in presence of slide projector.
Office hours
See the website of Giovanni Lercker