FOOD TECHNOLOGIES AND SCIENCES (INTERNSHIP)
cod. 16756

Academic year 2007/08
3° year of course - First semester
Professor
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
"scienze della prevenzione nell'ambiente e nei luoghi di lavoro"
Type of training activity
Characterising
24 hours
of face-to-face activities
3 credits
hub: -
course unit
in - - -

Integrated course unit module: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY

Learning objectives

<br />To know, from a phenomenological point of view, some of the main processes applied by the food industry.

Prerequisites

- - -

Course unit content

<br />Thermal sterilization: principle and technology<br />Other sterilization techniques: ionizing radiation, high pressure, ohmic heating<br />Bread making and bakery products<br />“Pasta” production<br />Cocoa and chocolate production<br />The and coffee: nerve drinks<br />Sugar: extraction and refining. Bulk sweetenings<br />Brewing: making technology<br />Italian traditional ripened products by pork meat<br />Functional foods: probiotic and prebiotic functions, functional ingredients<br />Oil and fats of vegetable source<br />Olive oil: quality and production<br />Oil and fats of animal source<br />Shortenings and fat replacers

Full programme

- - -

Bibliography

<br />Didactic materials furnished by the teacher.

Teaching methods

<br />For each argument treated, during the lesson the correspondent graphic materials are projected.<br />The student is required to respond to answers related to some arguments of the course.

Assessment methods and criteria

- - -

Other information

- - -