Unit FOOD HYGIENE AND NUTRITION

FOOD CHEMISTRY

Code	50541502
CFU	2
Teacher	Domenico Montesano
Teachers	Domenico Montesano
Hours	20 ore - Domenico Montesano
Learning activities	Caratterizzante
Area	Scienze della prevenzione nell'ambiente e nei luoghi di lavoro
Academic discipline	CHIM/10
Type of study-unit	Obbligatorio (Required)

INSPECTION OF FOOD OF ANIMAL ORIGIN

Code	50590102
CFU	2
Teacher	Carla Maribelli
Teachers	Carla Maribelli
Hours	14 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	Giuseppe Italo Francesco Perretti
Teachers	Giuseppe Italo Francesco Perretti
Hours	20 ore - Giuseppe Italo Francesco Perretti
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.