Unit FOOD HYGIENE AND NUTRITION

FOOD CHEMISTRY

Code	50541502
CFU	2
Teacher	Francesca Blasi
Teachers	Francesca Blasi
Hours	20 ore - Francesca Blasi
Learning activities	Caratterizzante
Area	Scienze della prevenzione nell'ambiente e nei luoghi di lavoro
Academic discipline	CHIM/10
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Chemistry of food constituents. Composition of some animal and vegetable foods. Alteration and adulteration phenomena of food matrices.
Reference texts	CHIMICA DEGLI ALIMENTI Cappelli e Vannucchi (Zanichelli Editore). LA CHIMICA E GLI ALIMENTI Mannina, Daglia, Ritieni (Zanichelli Editore). Updated educational material available on the Unistudium platform. Lecture notes.
Educational objectives	The aim of the course is to provide adequate knowledge regarding: chemical structure and properties of food constituents; mechanisms of the main reactions of alteration. The main acquired knowledge will be: food composition; structure of food constituents; modification of food. The student will be able to apply the acquired knowledge, with the following competences (ability): assess food quality, based on the data of the composition and on eventual alteration and adulteration.
Prerequisites	For an optimal understanding of the contents and to achieve the objectives of the course, the student must have general knowledge on: inorganic chemistry; organic chemistry; biochemistry.
Teaching methods	The course is based on lectures face to face (20 hours) on all topics of the course. The lessons take place at Polo Unico Sant'Andrea delle Fratte, (Centro didattico d'Ateneo).
Other information	Course attendance is strongly recommended. For information on student support services (disability and/or DSA): http://www.unipg.it/disabilita-e-dsa
Learning verification modality	The written test is based on: - Close questions (item/questions or multiple choice tests), the number and the value of which is directly proportional to CFU of every integrated module and to CFU total number of discipline - One open question for every discipline module. The open question, according to the didactic method used in the modules, can be replaced by different examination mode: team work, plenary presentation of individual research program, solution to special cases or exercises, project elaboration. Essential conditions to pass examination and to obtain its certification. - First condition. Total result (the sum of close and open questions marks) must be at least 18/30. - Second condition. For every module: A) certain minimal percentage of right answers (on the total number of close questions) must be achieved; B) the evaluation for open question answer or for any other different examination mode must be positive. In case the student reaches the first condition but do not achieve one (A or B) of the second condition, he can do the oral exam to recover the insufficient part. If the student fails the oral exam, he fails the exam of discipline.
Extended program	Food: constituents and nutrients. Carbohydrates: generalities and classification. Monosaccharides and derivatives, oligosaccharides and polysaccharides in foods. Dietary fiber: chemical composition and importance in diet. Modification of food carbohydrates. Proteins: generalities, functions, structures. Aminoacids: structures functions and classification. Classification of protein based on form, function and chemical composition. Modification of food proteins. Lipids: generalities, classification and functions. Fatty acids: nomenclature, biosynthesis, classification, chemical-physical properties. Simple and complex lipids. Unsaponifiable constituents. Modification of food lipids. Composition, preparation, conservation, modification of some foods: milk and dairy products, fat and oil, cereals, beverages.

INSPECTION OF FOOD OF ANIMAL ORIGIN

Code	50590102
CFU	2
Teacher	Carla Maribelli
Teachers	Carla Maribelli
Hours	20 ore - Carla Maribelli
Learning activities	Caratterizzante
Area	Scienze della prevenzione nell'ambiente e nei luoghi di lavoro
Academic discipline	VET/04
Type of study-unit	Obbligatorio (Required)

FOOD SCIENCE AND TECHNOLOGY

Code	50541302
CFU	2
Teacher	Maurizio Servili
Teachers	Maurizio Servili Agnese Taticchi (Codocenza) Sonia Esposto (Codocenza) Ombretta Marconi (Codocenza)
Hours	4 ore - Maurizio Servili 4 ore (Codocenza) - Agnese Taticchi 8 ore (Codocenza) - Sonia Esposto 4 ore (Codocenza) - Ombretta Marconi
Learning activities	Caratterizzante
Area	Scienze della prevenzione nell'ambiente e nei luoghi di lavoro
Academic discipline	AGR/15
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Agro-food industry.
Reference texts	Lecture notes. CAPPELLI P., VANNUCCHI V., Chimica degli Alimenti. Conservazione e Trasformazione, Zanichelli, Bologna.
Educational objectives	Basics on the processes for agri-food industries. Interpretation of process flow-sheet for agri-food industries. Evaluation of incoming raw materials in agri-food industries. Enhancement and empowerment of the knowledge already acquired by students, with particular stimulus interdisciplinary use of the same, including that of the English language.
Prerequisites	Basics on chemistry, physics, microbiology and mathematics.
Teaching methods	Theoretical lessons and practical training
Other information	-
Learning verification modality	The written test is composed by: - Close questions (item/questions or multiple choice tests), the number and the value of which is directly proportional to CFU of every integrated module and to CFU total number of discipline - One open question for every discipline module. The open question, according to the didactic method used in the modules, can be replaced by different examination mode: team work, plenary presentation of individual research program, solution to special cases or exercises, project elaboration. Essential conditions to pass examination and to obtain its certification. - First condition. Total result (the sum of close and open questions marks) must be at least 18/30. - Second condition. For every module: A) certain minimal percentage of right answers (on the total number of close questions) must be achieved; B) the evaluation for open question answer or for any other different examination mode must be positive. In case the student reaches the first condition but do not achieve one (A or B) of the second condition, he can do the oral exam to recover the insufficient part. If the student fails the oral exam, he fails the exam of discipline.
Extended program	Provide students with scientific and technical knowledge for understanding the major processes of transformation of the agro-food industry. Will learn more in food technology, production processes, technologies, packaging and distribution of products, process parameters and their unit operations, methods of representation in the form of process flow diagrams (flow-sheet, flow chart). Some information will be also given on the disposal of waste- and by- products.