First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AG03111650, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course Second cycle degree in
AG0064, Degree course structure A.Y. 2017/18, A.Y. 2018/19
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction Italian
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

Teacher in charge ANDREA CURIONI AGR/15

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

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

Type of hours Credits Teaching
Hours of
Individual study
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

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
8 Commissione a.a. 2019/20 01/12/2019 30/11/2020 CURIONI ANDREA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
LANTE ANNA (Supplente)
7 Commissione a.a. 2018/19 01/12/2018 30/11/2019 CURIONI ANDREA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
LANTE ANNA (Supplente)
6 Commissione a.a. 2017/18 01/12/2017 30/11/2018 CURIONI ANDREA (Presidente)
PASINI GABRIELLA (Membro Effettivo)
LANTE ANNA (Supplente)

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 organoleptic and functional characteristics of foods and on their measurement.
- on the main classes of molecules and on specific compounds which determine the organoleptic and functional quality of foods, including ingredients and additives.
- on the factors and mechanisms at the different scales (molecular, colloidal and macroscopic) 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 measure and critically evaluate the organoleptic and functional properties of raw materials, foods, ingredients and additives and to plan their management in the preparation of quality foods.
Examination methods: The final exam consists of a written test containing 26 questions. Some of them with multiple answers, among which the student must indicate the one or ones accurate, and others with short texts to be correctly completed with some words. The questions will 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 will be integrated with an interview. Up to 26 points will be awarded to this test. Further 0-5 points will be awarded on the basis of the results of a group work, carried out during the lecturing time, aimed at deepening a particular topic (assigned to each group by the teacher). This work must be presented in its different parts by the individual students of each group using a power point file (or similar). this will be done during the last hours of the course. The exposure of the individual student will have to last 10 minutes. The final score will be the sum of the grades obtained in the two tests. If the sum exceeds 30 points the "laude" will be attributed.
There are no other ongoing tests.
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.
Concerning the presentation of the group work the skills of organizing the presentation, the degree of correctness and of the deepening of the assigned topic, the clarity and the expositive precision and also the communication ability will be considered.
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 through lectures, using PC supports, and complemented by direct discussion with the students.
At the end of the presentation of each topic online quizzes (for example trough Kahoot, to verify the degree of attention given during the lessons can be used.
The group works on particular topics to be developed (assigned by the teacher) will be presented by the students in the last phases of the course. After each presentation all the students will be involved in the discussion.
Seminars may be also provided, in Italian and /or in Emglish.
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 (in PDF format) through the Moodle Platform at
On the same platform additional useful learning materials, indicated as "Materiale di supporto" will be inserted.
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

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Working in group
  • Story telling
  • Auto correcting quizzes or tests for periodic feedback or exams
  • Loading of files and pages (web pages, Moodle, ...)
  • Students peer review

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

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