FOOD TECHNOLOGIES AND SCIENCES (INTERNSHIP)
cod. 16756

Academic year 2009/10
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

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Course unit content

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 />
Oil and fats of vegetable source<br />
Olive oil: quality and production<br />
Butter and fat spread

Full programme

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Bibliography

<br />Didactic materials furnished by the teacher.

Teaching methods

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Assessment methods and criteria

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Other information

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