FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY
| FOOD TECHNOLOGIES AND SCIENCES (2 credits) | FOOD TECHNOLOGIES AND SCIENCES (INTERNSHIP) (3 credits) |
Learning outcomes of the course unit
To know the basic concepts of food hygiene, safety and quality, with a more deepening for nutritional aspects.
To know, from a phenomenological point of view, some of the main processes applied by the food industry.
Course contents summary
Theoretical part
General concepts of food hygiene, safety and quality: law and commercial requisites.
Systems for the management of hygienic prerequisites and food safety: HACCP method and voluntary standards.
Human physiology and metabolism: basics of human physiology of digestive tract; digestion and absorption of macronutrients; basics of metabolic regulation; introduction of micronutrients (i.e., vitamins and minerals); basics of body composition and description of body multicompartments; energy requirement and energy balance between daily intake and energy expenditure.
Foods and nutrients: the concept of bioavalaibility; protein quality; carbohydrate quality and glycemic index; general concepts and description of food groups.
Scientific basis of estimated human nutrient requirements and recommended dietary allowances for Italian population (LARN: Livelli di assunzione raccomandati di energia e nutrienti); general concepts and their scientific bases of Dietary Guidelines for Italian population; description of criteria to formulate a nutritionally adequate diet.
Practical part
Thermal sterilization: principle and technology
Other sterilization techniques: ionizing radiation, high pressure, ohmic heating
Bread making and bakery products
“Pasta” production
Cocoa and chocolate production
The and coffee: nerve drinks
Sugar: extraction and refining. Bulk sweetenings
Brewing: making technology
Italian traditional ripened products by pork meat
Functional foods: probiotic and prebiotic functions, functional ingredients
Oil and fats of vegetable source
Olive oil: quality and production
Oil and fats of animal source
Shortenings and fat replacers
Recommended readings
Didactic materials furnished by the teacher.
Teaching methods
For each argument treated, during the lesson the correspondent graphic materials are projected.
The evaluation test begins with the exposition of an argument chose by the student and for which a particular deep knowledge is required. Afterwards, the student is required to respond to answers related to some other arguments of the course.
