QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN FOOD

Second cycle degree in ITALIAN FOOD AND WINE

Campus: LEGNARO (PD)

Language: English

Teaching period: Second Semester

Lecturer: ANDREA CURIONI

Number of ECTS credits allocated: 8


Syllabus
Prerequisites: None. Some fundamental knowledge in food composition and processing will be delivered during the first part of the course
Examination methods: The final assessment will be conducted by:
a) a written examination (65%)
b) the preparation and exposition of a presentation (35%)
Course unit contents: Basic principles of food composition, processing and preservation. The importance of raw materials and processing for high quality foods. Principles of sensorial analysis. Processing of some typical Italian foods of plant and animal origin. Case studies and food tasting applied to the case studies. Seminars by Italian food producers.