D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
The following topics are propaedeutic to the teaching: basic knowledge of food chemistry, biochemistry, microbiology and unit operations of the food processing.
All the learning subjects will be treated both under theoretical and practical point of view, and some laboratory session of teaching will be planned including numerical calculus on the design and evaluation of the shelf-life of foods and beverages The course consists mainly of classroom theoretical lectures (8 ECTS, 72 hours), and other activities, including laboratory experiences, carried out individually or in small groups, seminars and visits to local and national food industries (4 ECTS, 36 hours, in all). An e-learning course is available to support the classroom lectures, that provides all the educational documents organized in learning units, free exercises for the self-evaluation, instructions for the laboratory experiences, information and booking for seminars and visits, info on the exams calendar.
Knowledge and understanding:
Applying knowledge and understanding:
(a) development of the ability to apply and integrate all previously basics of knowledge gained about food and beverage quality aspects, including composition, physical, biological, microbiological, market, health, sensory as well as the authenticity, functionality and safety, with the purpose to self individuate all suitable and objective index of quality
(b) development of the ability to apply and integrate all previously basics of knowledge and understanding gained about the technological process and mechanism of quality decay in food and beverage, with the purpose to rationally design, verify and estimate the actual quality level, when the main quality decay mechanisms are dependent on product, process or packaging variables.
(c) development of the ability to apply and integrate the plan of experiments, sampling method, and instrumental analysis with the purpose to gain new knowledge about the food quality decay and understanding about the authenticity of food and beverage.
Different aspects of food quality including nutritional value, safety level, functional, dietetic, sensory, rheological, technological, intended for health purposes, authenticity, typical, and frauds. Mechanisms and kinetics of the main quality decays (fatty acids aoutoxidation and thermooxidation, sugar caramellization, Maillard reactions, etc.) Potential contaminants and their origin (environment, product, and process).
Public, private, collective labels (protected designation of origin), nutritional and health claims, microbiological risk assessment, rapid alert system, traceability, inspection and monitoring.
Mathematical modelling of quality decay kinetics. Relationships between food shelf-life, composition, water activity, phase and state transitions, relaxation time. Predictive analysis of product, process and packaging dependent food shelf-life. Role and functional properties of the packaging. Design of the best packaging for a sustainable food industry.
Theoretical basis, instrumental configuration, qualitative and quantitative capacity of the main instrunìmental techniques, including densitometry, refractometry, potentiometry; volumetry e gravimetry, cromatografy; spectroscopy; thermal analysis, rheolocial analysis. Development and validation of an instrumental method. Sampling method, design of the experiments. Combining more than two experiments with the purpost to evaluate the food authenticity.
Learning evaluation methods
Oral discussion on three of the subjects listed in the teaching program, one of which will be chosen by the student. During the course, there are also going to be available self-evaluation tests (e-learning mode), in order to provide the students useful information about their skill level.
Learning evaluation criteria
The student will have to demonstrate: (a) adequate understanding of the basics to be used to individuate the quality descriptor, (b) adequate knowledge and understanding the basics in order to perform a rational design of the food quality of a food or beverage chosen from the student; (c) development of the ability to apply and integrate all previously basics of knowledge and of understanding gained on the instrumental techniques in order to perform the quality assessment of a food or a beverage chosen by the student.
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.
Final mark allocation criteria
The oral examination consist of three questions concerning the subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10.
In order to pass the examination, the student will have to demonstrate: (a) overall understanding of the subjects; (b) appropriate usage of technical terminology. In order to obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon; (c) ability to solve simple problems about modifications of the process parameters or the sequence of unit operations.
Teaching and educational documents are available on the e-learning web platform, that include several self-evaluation tools and interactive tests.
In the following some texbooks:
La qualità dei prodotti alimentari. J.L. Multon. Tecnihce Nuove
Food Packaging. Materiali, Tecnoogie e Qualità degli alimenti. Ed. Luciano Piergiovani e Sara Limbo. Springer-Verlag Italia
Food Texture and Viscosity: Concept and Measurement by Malcolm C. Bourne (2002). Publisher: Elsevier Science & Technology Books. ISBN: 0121190625