Guida degli insegnamenti

Syllabus

Partially translatedTradotto parzialmente
[W000602] - ACCESSORY FOODS AND BEVERAGESACCESSORY FOODS AND BEVERAGES
URSZULA TYLEWICZ
Lingua di erogazione: INGLESELessons taught in: ENGLISH
Laurea Magistrale - [AM04] FOOD AND BEVERAGE INNOVATION AND MANAGEMENT Master Degree (2 years) - [AM04] FOOD AND BEVERAGE INNOVATION AND MANAGEMENT
Dipartimento: [040027] Dip.Scienze Agrarie,Alimentari e AmbientaliDepartment: [040027] Dip.Scienze Agrarie,Alimentari e Ambientali
Anno di corsoDegree programme year : 1 - Primo Semestre
Anno offertaAcademic year: 2017-2018
Anno regolamentoAnno regolamento: 2017-2018
Obbligatorio
Crediti: 6
Ore di lezioneTeaching hours: 54
TipologiaType: B - Caratterizzante
Settore disciplinareAcademic discipline: AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

LINGUA INSEGNAMENTO LANGUAGE

INGLESE

English


PREREQUISITI PREREQUISITES

The following topics are propaedeutic to the teaching: basic knowledge of food chemistry, biochemistry and microbiology; basics on the technologies and energy management of the agro-food factories; knowledge of the unit operations of the food processing.

The following topics are propaedeutic to the teaching: basic knowledge of food chemistry, biochemistry and microbiology; basics on the technologies and energy management of the agro-food factories; knowledge of the unit operations of the food processing.


MODALITÀ DI SVOLGIMENTO DEL CORSO DEVELOPMENT OF THE COURSE

The course consists of a balance of theoretical lectures (4 ECTS, 36 hours) and other activities, such as practical courses, carried out individually or in small groups, seminars and visits to local and national food plants and factories (2 ECTS, 18 hours, in all). An e-learning course is available in parallel with the lectures. It includes: the educational material organised in learning units and the materials and instructions for the classroom practicals.

The course consists of a balance of theoretical lectures (4 ECTS, 36 hours) and other activities, such as practical courses, carried out individually or in small groups, seminars and visits to local and national food plants and factories (2 ECTS, 18 hours, in all). An e-learning course is available in parallel with the lectures. It includes: the educational material organised in learning units and the materials and instructions for the classroom practicals.


RISULTATI DI APPRENDIMENTO ATTESI LEARNING OUTCOMES
Knowledge and Understanding.

(a) adequate knowledge and understanding about the modern processing technologies for the production of accessory (special) food products (e.g. stimulant beverages, distilled beverages, structured emulsion-based products, fish products, waste and by-products valorisation etc.);
(b) knowledge of the peculiarity quality of raw materials and understanding the chemical and biochemical aspects of the modifications related to the processes; influence on the final quality of the food products;
(c) knowledge of the new technologies, alternative to the traditional ones, with a particular attention on the possible applications to the production of accessory food products.


Capacity to apply Knowledge and Understanding.

(a) evaluating and enhancing the quality characteristics of the accessory food products;
(b) designing and planning of suitable laboratory analyses for the assessment of quality and safety and for the control of accessory food technology processes.


Transversal Skills.

(a) making judgements: capability of identify the information be needed to improve the efficiency of the processes and the quality of the accessory food products;
(b) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain in an international environment (engineers, biologists, chemists, nutritionists, administrators).


Knowledge and Understanding.

(a) adequate knowledge and understanding about the modern processing technologies for the production of accessory (special) food products (e.g. stimulant beverages, distilled beverages, structured emulsion-based products, fish products, waste and by-products valorisation etc.);
(b) knowledge of the peculiarity quality of raw materials and understanding the chemical and biochemical aspects of the modifications related to the processes; influence on the final quality of the food products;
(c) knowledge of the new technologies, alternative to the traditional ones, with a particular attention on the possible applications to the production of accessory food products.


Capacity to apply Knowledge and Understanding.

(a) evaluating and enhancing the quality characteristics of the accessory food products;
(b) designing and planning of suitable laboratory analyses for the assessment of quality and safety and for the control of accessory food technology processes.


Transversal Skills.

(a) making judgements: capability of identify the information be needed to improve the efficiency of the processes and the quality of the accessory food products;
(b) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain in an international environment (engineers, biologists, chemists, nutritionists, administrators).



PROGRAMMA PROGRAM

During the course, the following products and processes will be taken into consideration:
Beverages (2 ECTS):
1) Nervine beverages:
a) Coffee production technology: raw materials, processes and final products. Decaffeination process.
b) Tea production technology: raw materials, processes and final products.
c) Herbal infusions: raw materials, processes and final products.
d) Energy and Sport drinks: production technology.
2) Soft drinks (based on fruit juice or leaves extract): raw materials, processes and final products.
3) Distilled beverages: raw materials and production technologies.

Structured emulsion-based products (2 ECTS):
1) The soybeans as raw material for the production of food; soy sauce production technology, 'milk' soy, tofu and other products for vegetarian diets.
2) Tapioca: processing technology; aspects of the production of products made from cassava
3) The ice-cream industry: raw materials, processes and products.
4) Chocolate manufacturing technology: raw materials, processes and products.

Other products and technologies (2 ECTS):
1) Fish products: raw materials, technologies, traditional and innovative finished products.
2) Production technology of balsamic vinegar.
3) Industry of beehive products, sugar and sweeteners.
4) Waste and by-products valorisation (including microalgae production and utilization).

During the course, the following products and processes will be taken into consideration:
Beverages (2 ECTS):
1) Nervine beverages:
a) Coffee production technology: raw materials, processes and final products. Decaffeination process.
b) Tea production technology: raw materials, processes and final products.
c) Herbal infusions: raw materials, processes and final products.
d) Energy and Sport drinks: production technology.
2) Soft drinks (based on fruit juice or leaves extract): raw materials, processes and final products.
3) Distilled beverages: raw materials and production technologies.

Structured emulsion-based products (2 ECTS):
1) The soybeans as raw material for the production of food; soy sauce production technology, 'milk' soy, tofu and other products for vegetarian diets.
2) Tapioca: processing technology; aspects of the production of products made from cassava
3) The ice-cream industry: raw materials, processes and products.
4) Chocolate manufacturing technology: raw materials, processes and products.

Other products and technologies (2 ECTS):
1) Fish products: raw materials, technologies, traditional and innovative finished products.
2) Production technology of balsamic vinegar.
3) Industry of beehive products, sugar and sweeteners.
4) Waste and by-products valorisation (including microalgae production and utilization).


MODALITÀ DI SVOLGIMENTO DELL'ESAME DEVELOPMENT OF THE EXAMINATION
Learning Evaluation Methods.

Oral discussion on three of the subjects listed in the teaching program, one of which will be chosen by the student.
During the course, there are also going to be available self-evaluation tests (e-learning mode), in order to provide the students useful information about their skill level.


Learning Evaluation Criteria.

The students have to demonstrate: (a) sound knowledge of definitions and regulatory aspects of accessory food products; (b) knowledge and understanding of the reasons for the technical and technological choices that characterize the process flow-sheets for accessory food products; (c) appropriate usage of the technical lexicon in English.


Learning Measurement Criteria.

The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.


Final Mark Allocation Criteria.

The oral examination consists of the discussion on three subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10.
To pass the examination, the student will have to demonstrate: (a) overall understanding of the subjects; (b) appropriate usage of technical terminology. To obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon.


Learning Evaluation Methods.

Oral discussion on three of the subjects listed in the teaching program, one of which will be chosen by the student.
During the course, there are also going to be available self-evaluation tests (e-learning mode), in order to provide the students useful information about their skill level.


Learning Evaluation Criteria.

The students have to demonstrate: (a) sound knowledge of definitions and regulatory aspects of accessory food products; (b) knowledge and understanding of the reasons for the technical and technological choices that characterize the process flow-sheets for accessory food products; (c) appropriate usage of the technical lexicon in English.


Learning Measurement Criteria.

The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.


Final Mark Allocation Criteria.

The oral examination consists of the discussion on three subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10.
To pass the examination, the student will have to demonstrate: (a) overall understanding of the subjects; (b) appropriate usage of technical terminology. To obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon.



TESTI CONSIGLIATI RECOMMENDED READING

Belitz, H.-D., Grosch, W., Schieberle, P., FoodChemistry, Springer, ISBN 978-3-540-69935-4.

All other educational material is available on the e-learning web platform.

Belitz, H.-D., Grosch, W., Schieberle, P., FoodChemistry, Springer, ISBN 978-3-540-69935-4.

All other educational material is available on the e-learning web platform.


Scheda insegnamento erogato nell’A.A. 2017-2018
Le informazioni contenute nella presente scheda assumono carattere definitivo solo a partire dall'A.A. di effettiva erogazione dell'insegnamento.
Academic year 2017-2018

 


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