First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
ITALIAN FOOD AND WINE
Course unit
QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN FOOD
AVP5070079, 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
ITALIAN FOOD AND WINE
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2017/18
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN FOOD
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)

Lecturers
Teacher in charge ANDREA CURIONI AGR/15
Other lecturers MATTEO MARANGON

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 8.0

Mode of delivery (when and how)
Period Second 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
Laboratory 1.0 8 17.0 No turn
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 26/02/2018
End of activities 01/06/2018

Syllabus
Prerequisites: None. Some fundamental knowledge in food composition and processing will be delivered during the first part of the course
Target skills and knowledge: By the end of the course, students will be able to:
1. Gain general information and discuss concepts relating to the most important Italian foods products
2. Explain the production methods and specific characteristics of some representative Italian products of animal and plant origin
3. Assess, via case studies, how the quality of Italian food products is related to the quality of raw materials, to the processing technique and tradition.
4. Evaluate product characteristics sensorially.

The course delivery will include visits to key food production areas and representative companies recognized for their high quality products.
Examination methods: The final assessment will be conducted by:
a) a written examination (65%)
b) the preparation and exposition of a presentation (35%)
Assessment criteria: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. The ability of the student of using such aspects in an independent way will also be taken into account.
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.
Planned learning activities and teaching methods: The course will include lectures and seminars, laboratory activities (sensorial analysis and food tasting), and “field trips” to food producing companies linked to the case studies discussed during the course.
Additional notes about suggested reading: Lecture notes, seminar and additional material used for the course will be available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php


All learning support materials required (e.g. class presentation materials, articles, textbooks etc.) will be made available.
Textbooks (and optional supplementary readings)
  • Coultate, Tom P., Food: the chemistry of its componentsT.P. Coultate.. Cambridge: Royal Society of Chemistry, --. For general aspects of food chemistry. Available in the Agripolis library
  • McGee, Harold Hodder & Stoughton,, On Food and Cooking: The science and lore of the kitchen. --: Hodder & Stoughton, 2004. For detailed descriptions of the different foods. Available in the Agripolis library
  • Italian Ministry of Agricolture, https://tinyurl.com/yc9jqf95. --: web site, --. For a comprehensive list and description of the italian typical food and wine products protected (PDO and PGI).