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
FOOD TECHNOLOGY AND GASTRONOMY
AVP7079719, A.A. 2017/18

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

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2017)
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2017/18
N0
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Number of ECTS credits allocated 7.0
Type of assessment Mark
Course unit English denomination FOOD TECHNOLOGY AND GASTRONOMY
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-IF0365-000ZZ-2017-AVP7079719-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 GIOVANNA LOMOLINO AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 7.0

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

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Laboratory 3.0 24 51.0 No turn
Lecture 4.0 32 68.0 No turn

Calendar
Start of activities 26/02/2018
End of activities 01/06/2018
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
2 Commissione a.a. 2018/19 01/12/2018 30/11/2019 LOMOLINO GIOVANNA (Presidente)
LANTE ANNA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
CURIONI ANDREA (Supplente)
1 Commissione a.a. 2017/18 01/12/2017 30/11/2018 LOMOLINO GIOVANNA (Presidente)
LANTE ANNA (Membro Effettivo)
CRAPISI ANTONELLA (Supplente)
CURIONI ANDREA (Supplente)

Syllabus
Prerequisites: Students, for access to the course, must have knowledge of chemistry, mathematics and biochemistry. In fact, topics such as "the changes of macromolecules" food-related, induced by heat and other technological processes used in the sector of gastronomy will be dealt with.
Target skills and knowledge: After completing the course, students will have acquired knowledge of food biochemistry and food change induced by the treatments, not only of cooking but also of food technology. Through examples, presented during the course, the student will be able to identify possible problems related to the processing of food and the critical points of a process.
Examination methods: The exam will be written or oral
Assessment criteria: The student will be asked general topics to be addressed through the formulation of open questions. the synthetic skills are assessed, critical knowledge, the ability to create links between topics via a transverse discussion. They will be assessed the ability to apply their knowledge to examples.
Course unit contents: The student will be asked general topics to be addressed through the formulation of open questions. the synthetic skills are assessed, critical knowledge, the ability to create links between topics via a transverse discussion. They will be assessed the ability to apply their knowledge to examples.
-2CFU
structure of proteins and their modification induced by physical agents (temperature) and chemical (acids, salts, etc).
Foams, emulsions and protein jellies.
-2CFU
The cooking of foods and the propagation of heat systems.
Boiling, frying, baking in the oven, microwave, cooking on the grill.
Several examples.
-2CFU
Food technologies and their importance in the catering trade.
chemical and physical methods.
Quality control of products which have undergone technological treatments.
-2CFU
HACCP
Planned learning activities and teaching methods: The course, 8 credits, will consist of approximately 6 credits of lectures, in which the student will acquire theoretical knowledge through concepts and examples. The remaining part of the course will be conducted in a gastronomic laboratory where the student will have the opportunity to acquire practical knowledge of some theoretical concepts discussed during the lectures. There will also be educational visits to companies specialized in food production.
Additional notes about suggested reading: lessons slides, provided by the teacher and downloaded from the university website.
scientific articles
Textbooks (and optional supplementary readings)