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). 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.
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. For DSA information: http://www.unipg.it/disabilita-e-dsa
Extended program	Foods, constituents and nutrients. Food labeling. Food frauds. Carbohydrates, proteins, lipids: generalities, classification, main food sources. Dietary fiber: definition, chemical composition, and importance in diet. Modifications, desired and not, of food carbohydrates, proteins and carbohydrates: substrates, mechanism, prevention. Composition, preparation, conservation, modification of some foods: milk and dairy products, fat and oil, cereals. Concepts of food additive, antioxidants, functional foods, novel foods.

INSPECTION OF FOOD OF ANIMAL ORIGIN

Code	50590102
CFU	2
Teacher	Beniamino Terzo Cenci Goga
Teachers	Beniamino Terzo Cenci Goga
Hours	20 ore - Beniamino Terzo Cenci Goga
Learning activities	Caratterizzante
Area	Scienze della prevenzione nell'ambiente e nei luoghi di lavoro
Academic discipline	VET/04
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Students have to get the basic information on a) characteristics of the slaughterhouse and meat plants, b) environmental impact of these plants, c) basic operation performed in meat plants and food producing plants, d) meat identification, e) ante and post.-mortemt activity, f) visits weekly to slaughreghouses and other food producing plants such as cheese factory and fishery products
Reference texts	-) Texbooks: La macellazione religiosa. Protezione degli animali e produzione igienica delle carni. B. Cenci Goga e A.G. Fermani. 2010. Point Vétérinaire Italie. -) Texbook: Igiene e tecnologie degli alimenti di origine animale. 2008. G. Colavita. Point Vétérinaire Italie. -) Texbook: Ispezione degli alimenti. 2018. B. Cenci Goga. Point Vétérinaire Italie. -) Texbook: Sanità pubblica veterinaria e igiene degli alimenti. 2014. B Cenci Goga e AG Fermani Point Vétérinaire Italie.
Educational objectives	Students have to get the basic information on a) characteristics of the slaughterhouse and meat plants, b) environmental impact of these plants, c) basic operation performed in meat plants and food producing plants, d) meat identification, e) ante and post.-mortemt activity, f) visits weekly to slaughreghouses and other food producing plants such as cheese factory and fishery products. Moreover – Dublin descriptors (knowledge and understanding have demonstrated knowledge and understanding in the fields of food safety and official control, and that provides a basis or opportunity for originality in developing and/or applying ideas in the field of food safety and official control; applying knowledge and understanding can apply their knowledge and understanding, and problem solving abilities in new or unfamiliar environments within broader (or multidisciplinary) contexts related to official control; making judgements have the ability to integrate knowledge and handle complexity, and formulate judgements with incomplete or limited information, but that include reflecting on social and ethical responsibilities linked to the application of their knowledge and judgements; communication skills can communicate their conclusions, and the knowledge and rationale underpinning these, to specialist and nonspecialist audiences clearly and unambiguously; learning skills) have the learning skills to allow them to continue to study in a manner that may be largely self-directed or autonomous
Prerequisites	Prerequisites are: Regulation of the course, and microbiology, hygiene, infectious diseases
Teaching methods	• Lezioni frontali - face-to-face • Flipped learning – flipped learning • Esercitazioni - Practical training • Lezioni teoriche ed esercitazoni pratiche - Theoretical lessons and practical training • Seminari - Seminars • Escursioni - Field trips • Laboratorio - Laboratory • Lezioni frontali a carattere seminariale con audiovisivi - Seminar lectures with audiovisual material
Other information	Supplementary material is available at the web page of the professor: http://www.unipg.it/cencigog .
Learning verification modality	Oral exam. Discussion on subjects of veterinary public and case studies
Extended program	Introduzione al ciclo di gestione dei controlli ufficiali. La pianificazione e la programmazione dei controlli ufficiali. L’esecuzione dei controlli ufficiali e la certificazione ufficiale. 22- 23 maggio La gestione delle conseguenze dei controlli ufficiali. Sistemi di verifica e correlate azioni correttive/preventive/di miglioramento.

FOOD SCIENCE AND TECHNOLOGY

Code	50541302
CFU	2
Teacher	Sonia Esposto
Teachers	Sonia Esposto
Hours	20 ore - Sonia Esposto
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	Introduction to the food industries; principles of the food storage and packaging; preliminar and common operations for vegetable products; production technology of vegetable foods from the I to the V range; technology of fruit processing.
Reference texts	"La Trasformazione Industriale di Frutta ed Ortaggi" di Pomei C. (Ed. Edagricole); Food packaging Materiali, tecnologie e qualità degli alimenti L. Piergiovanni, S. Limbo, (Springer Ed.).
Educational objectives	The aim of this course is to provide the basis for knowledge of the transformation / storage processes of food products with particular regard to the vegetable products. Specifically, the student must acquire knowledge on the different transformation processes that concern vegetable products of vegetable ù (from the I to the V range) and of the processed fruits. At the end of the course and after passing the exam, the student will be specialized in describing, not only traditional production / storage technologies but also the innovative ones; in this way, he will be able to critically manage certain food production lines by applying traditional storage/ transformation systems but also more modern methods (e.g. new mild technologies, innovative packaging), aimed in both cases, at preserving the best sensory, health and legal food qualities.
Prerequisites	The student must have sufficient knowledges relative to the food chemistry.
Teaching methods	The course is carried out through lectures
Learning verification modality	The exam will be performed by oral examinations
Extended program	The program is developed in a general part related to the introduction to the food industries. The general part includes the study of the principles of food preservation, and the packaging, with particular attention to the vegetable products. Furthermore, a part is reserved for the study of preliminary and common technological operations for vegetable origin foods . The special part dedicated to vegetable products of vegetable will be developed in some lessons that describe the flow charts lines of thef I, II, III, IV and V ranges as well as the fruit derived beverages and foods with particular regard to jams, marmelades and fruit juices.