RITA CELANO | QUALITY AND SAFETY OF AGRI-FOOD PRODUCTS
RITA CELANO QUALITY AND SAFETY OF AGRI-FOOD PRODUCTS
cod. 0722200009
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 |
SSD | CFU | HOURS | ACTIVITY | |
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CHIM/10 | 6 | 42 | LESSONS |
Objectives | |
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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 | |
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THE STUDENT MUST HAVE ACQUIRED THE BASIC KNOWLEDGE IN THE FIELD OF CHEMISTRY PROVIDED BY THREE-YEAR DEGREE PREVIOUSLY OBTAINED |
Contents | |
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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 | |
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LECTURES AND EXERCISES. PROJECTION OF SLIDES AND ANALYSIS OF SCIENTIFIC LITERATURE DATA |
Verification of learning | |
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THE EXAM CONSISTS OF AN ORAL TEST. A WRITTEN TEST WILL BE CARRIED OUT IN THE LAST WEEK OF THE COURSE. |
Texts | |
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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 | |
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STUDENTS ARE ENCOURAGED TO CARRY OUT SOME CASE STUDIES PROPOSED INDEPENDENTLY AND SHARED WITH THE TEACHER. |
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