First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY
Course unit
CHEMICAL AND PHYSICAL QUALITY OF FOOD PRODUCTS
AG03111650, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
FOOD SCIENCE AND TECHNOLOGY (Ord. 2017)
AG0064, Degree course structure A.Y. 2017/18, A.Y. 2017/18
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination CHEMICAL AND PHYSICAL QUALITY OF FOOD PRODUCTS
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-AG0064-000ZZ-2017-AG03111650-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANDREA CURIONI AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 6.0

Mode of delivery (when and how)
Period First semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018

Examination board
Board From To Members of the board
5 Commissione a.a. 2016/17 01/12/2016 30/11/2017 CURIONI ANDREA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
LANTE ANNA (Supplente)
VINCENZI SIMONE (Supplente)

Syllabus
Prerequisites: Knowledge required to follow the teaching refer to:
- Basic knowledge of general, inorganic and organic chemistry and biochemistry
- Basic knowledge of physics.
Target skills and knowledge: Students have to reach a specific knowledge:
- on the main classes of molecules and on specific compounds which are present in raw materials, processed foods and food ingredients and additives and on their interactions.
- on the factors and mechanisms involved in the sensorial and functional properties of raw materials and foods as affected by processing and conservation.

The skills to be acquired are the ability to critically evaluate the organoleptic and functional properties of raw materials, foods, ingredients and additives and to plan their use in the preparation of quality foods.
Examination methods: The final exam consists of a written test containing 30 questions with multiple answers, among which the student must indicate the one or ones accurate. The 30 questions cover the entire program and will be aimed at assessing the knowledge gained and the ability to solve problems. The time allowed will be 60 minutes. In exceptional cases, if it proves necessary, the written test can be integrated with an interview.
Assessment criteria: The student competence will be evaluated considering the notions and concepts acquired and on the ability to use them for solving problems, as it will be assessed from the accuracy of the answers given to the written test and the possible interview.
Course unit contents: Introduction to the course. Food quality, complexity and evaluation. Foods as complex systems. Foods as dispersed systems.
Colloids and their properties. Instability and stabilisation of multiphasic food systems. Food surfactants and stabilisers.
Food emulsions. Foams. Turbidity formation. Modification of the physical properties. Food hydrocolloids. Starch, cellulose, pectins, gums. Origin, chemistry and functionality.Substances involved in food color. Mechanisms of color variation. color determination and modification. Substances involved in taste and aroma. Taste and aroma evaluation and mechanisms of formation /modification. The physical-mechanical properties of foods and food quality. Food rheology. Rheological measurements. Rheology and quality of wheat dough. The wheat gluten.
Planned learning activities and teaching methods: The course will be delivered mainly through lectures, complemented by direct discussion with the students. Seminars may be also provided.
Additional notes about suggested reading: The learning material is the copy of the slides used during the lessons, which will be provided online to students through the Moodle Platform using the link https://elearning.unipd.it/scuolaamv/
The use of the reference books listed below is recommended.
Textbooks (and optional supplementary readings)
  • Belitz, H.-D., Grosch, W., Schieberle, P., Food Chemistry. --: Springer, 2009. Cerca nel catalogo
  • Coultate, T. P., La chimica degli alimenti. --: Zanichelli, 2005. Cerca nel catalogo