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
GASTRONOMY AND FOOD PRODUCTION
AVP7077900, A.A. 2019/20

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

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 7.0
Type of assessment Mark
Course unit English denomination GASTRONOMY AND FOOD PRODUCTION
Website of the academic structure https://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/
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 MASSIMO DE MARCHI AGR/19

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/19 Special Techniques for Zoology 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
Practice 2.0 16 34.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Syllabus
Prerequisites: The course requests knowledges about chemistry, biology and microbiology.
Target skills and knowledge: The course will provide the following knowledge:
1. The quality of livestock products
2. The Italian dairy industry
3. The main sources of variation of milk quality
4. The cheesemaking technologies
5. The cheeses classification and quality variation
6. The methodologies for sensory analysis of cheeses
7. The main strategies and procedures for the valorization of dairy products
Examination methods: Assessment of the course will be based on a written final exam.
Assessment criteria: The criteria for the assessment of the knowledge will be:
1. The completeness of acquired knowledge.
2. The capacity of use of technical terminology in the exam.
Course unit contents: 1. Quality of livestock products

2. The Dario industry: main stakeholders of dairy industry and national and International dairy markets 

3. The quality of dairy products: milk quality, cheese quality, source of variation of milk quality
4. Cheese making technologies: the case study of Fontina, Grana Padano, Mozzarella PDO cheeses 

5. Cheese quality: PDO cheeses, traceability of cheeses.

6. Sensory analysis: methodologies and application for cheese products
7. Valorization of dairy products: the problem of the origin of raw material, PDO cheeses, mala in Italy, Italian sounding
Planned learning activities and teaching methods: The course is organized by:
1. lectures
2. practical activity in the laboratory of sensory analysis
3. technical visits in dairy manufactory plant
Additional notes about suggested reading: All the information about the course will be available on MOODLE.
Textbooks (and optional supplementary readings)
  • Bozzetti, Vincenzo, Manuale lattiero caseariodirezione e coordinamento Vincenzo Bozzetti. Milano: Tecniche nuove, 2011.
  • Cabras, Paolo; Martelli, Aldo, Chimica degli alimenti. Padova: Piccin, 2004. Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Laboratory