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Information on degree programmes
HEALTHY AND FUNCTIONAL FOODS
ACCADEMIC YEAR
2011/2012
COD.
1004722
dati insegnamento:
DEGREE:
Gastronomic science
TYPE OF COURSE:
OPTIONAL SUBJECTS
LANGUAGE OF INSTRUCTION:
italian
LECTURERS:
PELLEGRINI Nicoletta
ACADEMIC YEAR:
2011/2012
YEAR OF STUDY:
3
SEMESTER:
Second semester
NUMBER OF CREDITS:
3
UNIT COORDINATOR:
PELLEGRINI Nicoletta
CONTACT HOURS:
24
INDIVIDUAL WORK HOURS:
51
OTHER COURSES
YEAR: 1
BIOCHEMISTRY
BIOLOGY
BIOLOGY AND BIOCHEMISTRY
CHEMISTRY
DEVELOPMENT OF FOOD SYSTEMS
ENGLISH
FILM
FOOD AND COMMUNICATION
FOOD HISTORY AND CULTURE
GENERAL CHEMISTRY
IMAGE OF FOOD IN CONTEMPORARY CULTURE
MARKETING
MATHEMATICS
MATHEMATICS AND PHYSICS
ORGANIC CHEMISTRY
ORIGIN AND DEVELOPMENT OF FOOD SYSTEMS
ORIGIN OF FOOD SYSTEMS
PHYSICS
TELEVISION
YEAR: 2
ECONOMICS OF THE AGRI-FOOD SYSTEM
FISH PRODUCTS
FOOD ADDITIVES AND CONTAMINANTS
FOOD HYGIENE
FOOD HYGIENE AND SAFETY
FOOD TRANSFORMATION BY MEANS OF COOKING
HEAT TRANSMISSION AND COOKING TECHNIQUES
MEAT AND FISH PRODUCTS
MEAT PRODUCTS
MICROBIAL CONTAMINANTS
MICROBIOLOGY
SENSORIAL EVALUATIONS
SENSORIAL PROPERTIES OF FOOD
TASTE MOLECULES
THERMAL PROCESSES AND MOLECULAR TRANSFORMATION IN FOODS
VEGETABLE PRODUCTS
YEAR: 3
ALCOHOLIC BEVERAGES
COOKING TECHNIQUES AND PREPARATION
CRITICAL TASTING TECHNIQUES
DIDACTICS
Fair and Promotion of enogastronomici events
FINAL EXAM
GENERAL PEDAGOGY
GEOGRAPHY
GEOGRAPHY OF EDUCATION
HEALTHY AND FUNCTIONAL FOODS
HUMAN NUTRITION
HUMAN NUTRITION AND PRINCIPLES OF DIETETICS
INTERNSHIP
Management and promotion of oenological produts
MANAGEMENT FOR FOOD SAFETY IN CATERING
MICROBIOLOGICAL ASPECTS
MICROBIOLOGICAL ASPECTS
MICROBIOLOGICAL RISK
Molecular Gastronomy
PRINCIPLES OF DIETETICS
SAFETY MANAGEMENT
Specialized gastronomy press
SPONTANEOUS PRODUCT (MUSHROOMS
TECHNOLOGICAL
TECHNOLOGICAL ASPECTS
TRANSFORMED PRODUCTS
