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. 2018/19

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

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. 2018/19
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
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 25/02/2019
End of activities 14/06/2019
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: To access the course, the student must have knowledge of chemistry, mathematics and biochemistry. In fact, topics such as "modifications of macromolecules" of food interest, induced by heat and other technological processes used in the gastronomy sector will be addressed.
Target skills and knowledge: At the end of the course, the student will have acquired knowledge of biochemistry, gastronomy and food technologies. Through examples presented during the course, the student will be able to identify possible problems related to food processing and the critical points of a process.
The course aims to guarantee to students the acquisition of theoretical and practical knowledge:
- biochemistry of food, according to the changes induced by treatments, not only gastronomic but also in food technology;
- food technologies, to understand the necessary treatments on foods to guarantee healthiness, shelf life;
- industrial plant engineering;
- HACCP; in this case the objective is to identify the risks and how to prevent them.
The practical part, realized through educational visits to agro-food companies and gastronomic activities, has the objective of verifying the production realities, the problems in production and the continuous control for the achievement of high quality standards in the gastronomic and food sector in general.
Specific scope of the course is to understand the concept of quality and safety in the catering and food technology sectors.
Students at the end of the course will be able to:
- Understand the importance of food and gastronomic technologies associated with the concept of food safety and quality.
Knowing: food and gastronomic technologies, the changes induced on food by technology, the risks and how to prevent them.
- Apply the knowledge acquired in gastronomy and food technology with the aim of assessing the risks of contamination and improving the quality of products.
- To be part of Evaluation Commissions on food quality according to the treatments applied.
-Prepared: a self-control plan (HACCP) in the food and food sector.
Examination methods: To verify the knowledge, the following ways will be taken into account:
1) Drafting of a report, with in-depth analysis on topics discussed in the classroom and addressed at food production and processing .
2) Written test in the form of open questions. This modality allows to evaluate the ability to synthesize and articulate various topics covered during the course.
3) Oral examination: exceptionally. Students are asked the same questions as written tests.
4) There are no ongoing assessments
5) The methods of assessment for students who attend / do not attend are the same.
Assessment criteria: The general criteria to be taken into account are the following:
1) the ability to synthesize and critical knowledge (the pros and cons of an applied technology)
2) the ability to create links between the topics through a transversal discussion.
3)The ability to apply the acquired knowledge to the gastronomy sector.
Course unit contents: The contents of the course are:
-2CFU
structure of proteins and their modification induced by physical agents (temperature) and chemicals (acids, salts, etc).
Foams, emulsions and protein jellies.
-2CFU
Food cooking and heat propagation systems.
Boiling, frying, baking, microwaving, grilling.
Several examples.
-2CFU
Food technologies and their importance in the gastronomic sector.
Chemical and physical methods.
Quality control of products that have undergone technological treatments.
Educational visit to production facilities to study applied food technologies on site.
-1CFU
HACCP: the critical points of a food production system and how to prevent the onset of the problem.
Educational visit to gastronomic realities and food technologies with the aim of evaluating the critical points of the process.
Planned learning activities and teaching methods: The course includes lectures using PowerPoint and the following activities:
- individual work (optional): report to be drawn up following the educational visit, with the aim of examining specific topics addressed in class.
- Educational outputs at food and food technologies with the aim of evaluating the critical points of the process.
Additional notes about suggested reading: For attending students, the parts of the texts and articles to be studied will be provided at the beginning and during the course, as well as the power points of the lessons.
For non-attending students the specific parts of the reference texts will be communicated through Moodle.
- lesson slides, provided by the teacher and downloadable from the university site.
Scientific articles
Textbooks (and optional supplementary readings)
  • A. Cabras; A. Martelli PICCIN, Chimica degli alimenti. --: --, --. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Case study
  • 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)
Industry, Innovation and Infrastructure Responsible Consumption and Production