QUALITY AND SAFETY OF AGRI-FOOD PRODUCTS

RITA CELANO QUALITY AND SAFETY OF AGRI-FOOD PRODUCTS

0722200009
DIPARTIMENTO DI FARMACIA
EQF7
SMART AGRICOLTURE FOR MEDITERRANEAN CROPS
2024/2025

YEAR OF COURSE 1
YEAR OF DIDACTIC SYSTEM 2019
AUTUMN SEMESTER
CFUHOURSACTIVITY
642LESSONS
Objectives
THE COURSE AIMS TO PROVIDE THE SCIENTIFIC AND METHODOLOGICAL KNOWLEDGE NECESSARY TO OPERATE IN AGRICULTURAL-FOOD SECTOR. IN PARTICULAR THE SCIENTIFIC BASES
FORTHE USE OF INNOVATIVE METHODOLOGIES, FOR THE SAFETY, QUALITY AND HEALTHY OF THE PRODUCTS
AGRI-FOOD AND PROCESSED FOOD.
THE MAIN KNOWLEDGE WILL BE:
- CHEMICAL ASPECTS OF THE MAIN CATEGORIES OF NUTRIENTS: PROTEINS, CARBOHYDRATES, LIPIDS,
VITAMINS AND MINERALS
- MAIN TECHNOLOGICAL TREATMENTS FOR THE PRESERVATION OF AGRI-FOOD PRODUCTS
- MAIN ANALYSIS USEFUL TO ENSURE THE SAFETY AND QUALITY OF AGRI-FOOD PRODUCTS
- THE LEGISLATION IN FORCE CONCERNING FOOD SAFETY AND QUALITY
THE MAIN SKILLS WILL BE:
- EVALUATE THE CHEMICAL AND FUNCTIONAL CHARACTERISTICS THAT DEFINE THE QUALITY OF
FOODSTUFFS
- IDENTIFY THE MOST SUITABLE CONSERVATION TREATMENT TO ENSURE THE HEALTHY AND
QUALITY OF AN AGRI-FOOD PRODUCT
- IMPLEMENT QUALITY CONTROL PROTOCOLS IN THE AGRI-FOOD SECTOR
- INTERPRET THE RESULTS OF A CHEMICAL-FOOD ANALYSIS.
Prerequisites
THE STUDENT MUST HAVE ACQUIRED THE BASIC KNOWLEDGE IN THE FIELD OF CHEMISTRY PROVIDED BY
THREE-YEAR DEGREE PREVIOUSLY OBTAINED
Contents
COURSE INTRODUCTION (2 HOURS)
ENERGIZING NUTRITIONAL PRINCIPLES: LIPIDS, CARBOHYDRATES AND PROTEINS (6 HOURS).
NON-ENERGIZING NUTRITIONAL PRINCIPLES: WATER, MINERAL SALTS AND VITAMINS (4 HOURS).
SUBSTANCES RESPONSIBLE FOR THE ORGANOLEPTIC CHARACTERISTICS OF FOOD. COLOR AND AROMA (4 HOURS)
CHEMICAL CONTAMINATION OF FOOD. THE CONCEPT OF ACCEPTABILITY AND THE DEFINITION OF THE MAXIMUM RESIDUAL LIMITS (MRLS). THE CONCEPTS OF TOLERABILITY FOR RESIDUES DERIVED FROM ENVIRONMENTAL CONTAMINANTS AND CURRENT LEGISLATION (6 HOURS)
FOOD ADDITIVES: LEGAL AND SAFETY REQUIREMENTS. PRESERVATIVES, ANTIOXIDANTS, STABILIZERS, THICKENERS, GELLING AGENTS, DYES, SWEETENERS, FLAVORINGS (4 HOURS)
ALTERATIONS OF FOOD. CONSERVATION METHODS. PRESERVATION WITH HEAT. PRESERVATION WITH COLD. PRESERVATION FOR DEHYDRATION. PRESERVATION BY IRRADIATION (6 HOURS)
FOOD LABELING. TRACEABILITY OF FOOD PRODUCTS (6 HOURS)
FOOD FRAUD. ANALYTICAL METHODS APPLIED TO THE DETECTION OF FOOD FRAUD (4 HOURS)
Teaching Methods
LECTURES AND EXERCISES. PROJECTION OF SLIDES AND ANALYSIS OF SCIENTIFIC LITERATURE DATA
Verification of learning
THE EXAM CONSISTS OF AN ORAL TEST.
A WRITTEN TEST WILL BE CARRIED OUT IN THE LAST WEEK OF THE COURSE.
Texts
TEACHING MATERIAL MADE AVAILABLE TO THE TEACHER ON THE ONLINE PLATFORM. SUGGESTED TEXTS: CABRAS, A. MARTELLI, CHIMICA DEGLI ALIMENTI. PICCIN-NUOVA LIBRARIA, 2004; P. CAPPELLI, V. VANNUCCHI, CHIMICA DEGLI ALIMENTI. CONSERVAZIONE E TRASFORMAZIONE, ZANICHELLI, 2005
More Information
STUDENTS ARE ENCOURAGED TO CARRY OUT SOME CASE STUDIES PROPOSED INDEPENDENTLY AND SHARED WITH THE TEACHER.
Lessons Timetable

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