First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
GASTRONOMY AND FOOD PRODUCTION
AVP5070382, A.A. 2016/17

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
IF0365, Degree course structure A.Y. 2008/09, A.Y. 2016/17
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination GASTRONOMY AND FOOD PRODUCTION
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=2016-IF0365-000ZZ-2016-AVP5070382-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 MASSIMO DE MARCHI AGR/19

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/19 Special Techniques for Zoology 8.0

Course unit organization
Period Second semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
hours
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 27/02/2017
End of activities 09/06/2017
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
3 Commissione valida dall'a.a. 2017/18 01/12/2017 30/11/2019 DE MARCHI MASSIMO (Presidente)
PENASA MAURO (Membro Effettivo)
ARMELLINI STEFANO (Supplente)
BITTANTE GIOVANNI (Supplente)
TAGLIAPIETRA FRANCO (Supplente)
2 Commissione a.a. 2016/17 01/12/2016 30/11/2017 DE MARCHI MASSIMO (Presidente)
PENASA MAURO (Membro Effettivo)
ARMELLINI STEFANO (Supplente)
BITTANTE GIOVANNI (Supplente)
TAGLIAPIETRA FRANCO (Supplente)
1 Commissione A.A. 2015/16 01/12/2015 30/11/2016 DE MARCHI MASSIMO (Presidente)
PENASA MAURO (Membro Effettivo)
ARMELLINI STEFANO (Supplente)
BITTANTE GIOVANNI (Supplente)
TAGLIAPIETRA FRANCO (Supplente)

Syllabus
Prerequisites: Knowledge of chemistry and biology would be useful for attending with more benefit the course.
Target skills and knowledge: The course is designed to provide the student with an insight into basic concepts of (i) processes and technologies of agricultural and food industry (ii) agricultural and food industry and food-service facilities (iii) quality of agricultural and food products.
On successful completion of the course, the student will have gained an appreciation of the underlying concepts of (i) valorization of agricultural and food products (ii) research and improvement of agricultural and food products quality across dairy food chain stakeholders and food-service industry.
Examination methods: Assessment of the course will be based on a written final exam and by group homework.
Assessment criteria: Assessment of the knowledge of the student will be based on the understanding of the topics presented during classes and on the ability of analyzing the problems of food and food-service industries.
Course unit contents: Agricultural and food products quality and PDO and PGI products; quality tratis of livestock products; milk and cheese making; methodologies for quality assessment of livestock products; Italian PDO products (production and quality).
Planned learning activities and teaching methods: The course consists of lectures and technical visits.
Additional notes about suggested reading: Study material (slides) will be available on-line at the following link: https://elearning.unipd.it/scuolaamv/
Office hours: from Monday to Thursday, at the Department of Agronomy, Food, Natural resources, Animals and Environment, Viale dell'Università 16, 35020 Legnaro
Textbooks (and optional supplementary readings)
  • Ottavio Salvadori Del Prato, Trattato di Tecnologia Casearia. --: Edagricole, 2001. Cerca nel catalogo
  • Corradini, Chimica e tecnologia del latte. --: Tecniche nuove, --. Cerca nel catalogo