First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP5070079, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course Second cycle degree in
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2019/20
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Number of ECTS credits allocated 8.0
Type of assessment Mark
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction English
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 Teacher in charge not defined yet.
Other lecturers ANDREA CURIONI AGR/15

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

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

Type of hours Credits Teaching
Hours of
Individual study
Practice 1.0 8 17.0 No turn
Laboratory 1.0 8 17.0 No turn
Lecture 6.0 48 102.0 No turn

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2015 course timetable

Prerequisites: None. Some fundamental knowledge in food composition and processing will be delivered during the first part of the course
Please note that admission to this course for the exchange students is restricted. Decisions on students’ eligibility will be made by the teaching committee after evaluating their academic career.
Target skills and knowledge: By the end of the course, students will be able to:
1. Gain general information and discuss concepts relating to the most important Italian foods products
2. Explain the production methods and specific characteristics of some representative Italian products of animal and plant origin
3. Assess, via case studies, how the quality of Italian food products is related to the quality of raw materials, to the processing technique and tradition.
4. Evaluate product characteristics sensorially.

The course delivery will include visits to key food production areas and representative companies recognized for their high quality products.
Examination methods: The final assessment will be conducted by:
a) a written examination (65%)
b) the preparation and exposition of a presentation (35%)
Assessment criteria: The evaluation of the student will be based on the comprehension of the addressed topics and on the base of the concepts and methodologies learnt during the class. The ability of the student of using such aspects in an independent way will also be taken into account.
Course unit contents: Basic principles of food composition, processing and preservation.
The importance of raw materials and processing for high quality foods.
Principles of sensorial analysis.
Processing of some typical Italian foods of plant and animal origin.
Case studies and food tasting applied to the case studies.
Seminars by Italian food producers.
Planned learning activities and teaching methods: The course will include lectures and seminars, laboratory activities (sensorial analysis and food tasting), and “field trips” to food producing companies linked to the case studies discussed during the course.
Additional notes about suggested reading: Lecture notes, seminar and additional material used for the course will be available to students through the Moodle platform of the School at

All learning support materials required (e.g. class presentation materials, articles, textbooks etc.) will be made available.
Textbooks (and optional supplementary readings)
  • Coultate, Tom P., Food: the chemistry of its components. Cambridge: Royal Society of Chemistry. --: --, --. For general aspects of food chemistry. Available in the Agripolis library Cerca nel catalogo
  • McGee, Harold Hodder & Stoughton, On Food and Cooking: The science and lore of the kitchen. --: Hodder & Stoughton, 2004. For detailed descriptions of the different foods. Available in the Agripolis library
  • Italian Ministry of Agriculture, --: web site, --. For a comprehensive list and description of the italian typical food and wine products protected (PDO and PGI).
  • Lawless, Harry T., Heymann, Hildegarde, Sensory evaluation of food:principles and practices. --: Gaithersburg: Aspen Publication, 1999. For the sensory analysis section of this course. Available in the Agripolis library