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
FOOD TECHNOLOGY: VEGETAL PRODUCTS
AGL1000092, A.A. 2018/19

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

Information on the course unit
Degree course First cycle degree in
FOOD SCIENCE AND TECHNOLOGY (Ord. 2017)
AG0057, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination FOOD TECHNOLOGY: VEGETAL 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=2018-AG0057-000ZZ-2017-AGL1000092-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 ANNA LANTE AGR/15

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

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 1.0 8 17.0 No turn
Lecture 7.0 56 119.0 No turn

Calendar
Start of activities 01/10/2018
End of activities 18/01/2019
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
10  Commissione a.a. 2019/20 01/12/2019 30/11/2020 LANTE ANNA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
CORICH VIVIANA (Supplente)
CRAPISI ANTONELLA (Supplente)
GIACOMINI ALESSIO (Supplente)
LOMOLINO GIOVANNA (Supplente)
VINCENZI SIMONE (Supplente)
9 Commissione a.a. 2018/19 01/12/2018 30/11/2019 LANTE ANNA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
CORICH VIVIANA (Supplente)
CRAPISI ANTONELLA (Supplente)
GIACOMINI ALESSIO (Supplente)
LOMOLINO GIOVANNA (Supplente)
VINCENZI SIMONE (Supplente)
8 Commissione a.a. 2017/18 01/12/2017 30/11/2018 LANTE ANNA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
CORICH VIVIANA (Supplente)
CRAPISI ANTONELLA (Supplente)
GIACOMINI ALESSIO (Supplente)
LOMOLINO GIOVANNA (Supplente)

Syllabus
Prerequisites: The student must have passed the examinations: Biological Sciences, Chemistry courses, Maths, English Language and Vegetal Production.


Prerequisites are also computer skills refer to the ability to search scientific information and references.
Target skills and knowledge: The goal of the course is to provide knowledge, from fundamental to application, to understand the main processes of foodstuffs of plant origin.
Examination methods: The exam consists of a written test on the knowledge acquired, exceeding which students are admitted to the oral examination.

Skills and competencies will be evaluated during the interview.

There is no test in progress.
Assessment criteria: The evaluation will be based on the level of knowledge and understanding of the topics covered in class.

The assessment of learning outcomes will be based on the ability to make a personal elaboration of knowledge to identify and solve specific technical problems of the food industry
Course unit contents: 1° Credit
Introduction to the course. From farm to fork. Prepacking operations. Characteristics of technological interest in fruits and vegetables.

2°-3°Credit
Deterioration factors and their control. Hurdle technology.


4°-5° Credit
General procedures for fruit and vegetable preservation. Semi-processed products. Combined preservation procedures.Canned food.

6°-7°Credit
Olive oil flow sheet. Some additives: emulsifiers, thickeners, antioxidants.

8° Credito
Food processed
Planned learning activities and teaching methods: Lectures provide the necessary theoretical background to carry out practical activities.

Practical activities enable the students to put into practice the theory they are studying.

Practical activies are:
1) learning by cases method
2) educational visits to industry
Additional notes about suggested reading: Slides used in the lectures will be available along with bibliographic material of open access journals.Link online for the study of specific topics will be suggested.

Link where to find teaching materials is https://elearning.unipd.it/scuolaamv/
Textbooks (and optional supplementary readings)
  • Pompei C., La trasformazione industriale di frutta ed ortaggi.. Bologna: Edagricole, 2005. Cerca nel catalogo
  • Friso, Dario, Ingegneria dell'industria alimentare operazioni unitarie del food engineering macchine e impianti. Padova: Cleup, 2013. Cerca nel catalogo
  • Porretta A. e S., L'industria delle conserve alimentari. Pinerolo: Chiriotti Editore, 1999. Cerca nel catalogo
  • Zanoni, Bruno, Tecnologia alimentare contenuti e metodologie di studio. Padova: Libreriauniversitaria.it, 2011. Cerca nel catalogo
  • Rinaldo, Calogero, Piante Alimentari. Padova: Piccin, 2018.

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Interactive lecturing
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger Industry, Innovation and Infrastructure Responsible Consumption and Production