First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Science
INDUSTRIAL CHEMISTRY
Course unit
FOOD CHEMISTRY
SC01101173, 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
INDUSTRIAL CHEMISTRY
SC1157, Degree course structure A.Y. 2014/15, A.Y. 2019/20
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FOOD CHEMISTRY
Department of reference Department of Chemical Sciences
Mandatory attendance No
Language of instruction Italian
Branch PADOVA
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 ELISABETTA SCHIEVANO CHIM/06
Other lecturers PAOLO PASTORE CHIM/01

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses CHIM/01 Analytical Chemistry 2.0
Core courses CHIM/04 Industrial Chemistry 1.0
Core courses CHIM/02 Physical Chemistry 1.0
Core courses CHIM/03 General and Inorganic Chemistry 1.0
Core courses CHIM/06 Organic Chemistry 1.0

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

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2014 course timetable

Syllabus
Planned learning activities and teaching methods: The course takes place through lectures in the classroom using slides that are subsequently made available to students.
Textbooks (and optional supplementary readings)
  • T. P. Coultate, La chimica degli alimenti. Bologna: Zanichelli, 2005. Cerca nel catalogo
  • P. Cappelli, V. Vannucchi, Chimica degli Alimenti. --: Zanichelli, 2005. Terza edizione Cerca nel catalogo
  • F. Tateo, N. Bononi, Guida all'Analisi Chimica degli Alimenti. --: ARS, 2003. Volume 10 Cerca nel catalogo
  • AOAC (Association of Official Analytical Chemists), Official methods of analysis. --: --, --. 17th edition Cerca nel catalogo
  • H.-D. Belitz, W. Grosch, P.Schieberle, Food Chemistry. --: Springer, 2009. 4th revised extended edition Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Case study
  • Active quizzes for Concept Verification Tests and class discussions
  • Use of online videos

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

Sustainable Development Goals (SDGs)
No Poverty Zero Hunger Good Health and Well-Being Quality Education Gender Equality Clean Water and Sanitation Affordable and Clean Energy Decent Work and Economic Growth Industry, Innovation and Infrastructure Reduced Inequalities Sustainable Cities and Communities Responsible Consumption and Production Climate Action Life Below Water Life on Land Peace, Justice and Strong Institutions Partnerships for the Goals