COMPOSITION AND ORGANOLEPTIC CHARACTERIZATION OF FOOD
Learning outcomes of the course unit
-The aim of the course is to give to the students basic knowledge about food nutrients and classification and composition of main foods
-To give the basis to understand the caracteristics of the main food production chains
Base knowledge of chemistry from high school
Course contents summary
-Nutrients: lipids, sugars, proteins, water, minerals, vitamins
- Transformation of nutrients during technological processing
- Organoleptic characters
- Food additives
- Chemical contaminants
- Food groups: milk and dairy products, eggs, meat, fish, oils and fats, cereals, vegetables, legumes, fruit
- Functional foods, food supplements
Patrizia Cappelli, Vanna Vannucchi. Principi di Chimica degli Alimenti: conservazione, trasformazioni, normativa. Ed. Zanichelli
Teaching is done through frontal lessons (42 hours, corresponding to 6 CFUs)
The student is required to retrieve and understand the content transmitted during the frontal lessons, both through the study of the notes and through the consultation of textbooks.
The teacher is available for individual explanation during the classes, at the end of lessons or by appointment (by e-mail).
The teacher also uses supplementary teaching material (slide of lessons) loaded on the Elly platform.
On the Elly platform are also uploaded some examples of the multiple-choice questions of the written examinations.
Assessment methods and criteria
In order to achieve the final vote, the student must demonstrate that he has memorized and understood the fundamental concepts of each topic.
Assessment of learning involves the conduction of a written examination (1 hour) consisting of 30 multiple-choice questions regarding all the program. To each correct answer is assigned a score of 1 point, zero points to the unanswered question and -0.25 points to the wrong answer. Each question has four possible answers and only one is the correct one.
The evaluation is expressed in thirtieths, with a minimum vote of 18/30 for the sufficiency. There is no way to improve the evaluation of the written examination with an oral examination.