Guida degli insegnamenti
Syllabus
Partially translatedTradotto parzialmente
Nadia RAFFAELLI
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: 2019-2020
Anno regolamentoAnno regolamento: 2019-2020
Obbligatorio
Crediti: 6
Ore di lezioneTeaching hours: 54
TipologiaType: B - Caratterizzante
Settore disciplinareAcademic discipline: BIO/10 - BIOCHIMICA
English
English
basic knowledge of food chemistry, biochemistry, microbiology, food processing technology.
basic knowledge of food chemistry, biochemistry, microbiology, food processing technology.
The course consists of 4 ECTS (36 hours) of theoretical lessons, including critical reading and discussion of scientific papers, and 2 ECTS (18 hours) of practical laboratory activities.
The course consists of 4 ECTS (36 hours) of theoretical lessons, including critical reading and discussion of scientific papers, and 2 ECTS (18 hours) of practical laboratory activities.
Adequate knowledge of metabolism and biochemical processes occurring in raw plant and animal food materials, with special focus on those processes causing and affecting food transformations, and influencing the nutritional value.
Capacità di applicare conoscenze e comprensione.
capability of using the acquired knowledge to evaluate and improve the characteristics of the primary raw food materials from agriculture, animal farming and fisheries and to optimize the quality and safety of the finished food products.
Competenze trasversali.
capability of identify and suggest the best practices at the different levels of the production process to improve the quality and efficiency of food and beverage production; capability of clearly and exhaustively communicate notions, ideas and technical solutions to interlocutors of different expertise
Knowledge and Understanding.
Adequate knowledge of metabolism and biochemical processes occurring in raw plant and animal food materials, with special focus on those processes causing and affecting food transformations, and influencing the nutritional value.
Capacity to apply Knowledge and Understanding.
capability of using the acquired knowledge to evaluate and improve the characteristics of the primary raw food materials from agriculture, animal farming and fisheries and to optimize the quality and safety of the finished food products.
Transversal Skills.
capability of identify and suggest the best practices at the different levels of the production process to improve the quality and efficiency of food and beverage production; capability of clearly and exhaustively communicate notions, ideas and technical solutions to interlocutors of different expertise
BIOCHEMICAL CHANGES IN RAW FOOD (3.5 ECTS)
Biochemistry of fruit ripening and postharvest: biosynthesis of ethylene; changes in metabolism, colour, flavour and texture
Conversion of muscle to meat and edible fish
Biosynthesis of milk constituents (lipids, proteins, lactose)
BIOCHEMISTRY OF FOOD PROCESSING (1.8 ECTS)
Milk coagulation and cheese ripening. Bakery.
BIOCHEMISTRY OF FOOD SPOILAGE (0.2 ECTS)
Enzymatic browning
NUTRITIONAL QUALITY OF FOOD (0.5 ECTS)
Anti-nutrients, natural toxic compounds, vitamins and anti-vitamins.
BIOCHEMICAL CHANGES IN RAW FOOD (3.5 ECTS)
Biochemistry of fruit ripening and postharvest: biosynthesis of ethylene; changes in metabolism, colour, flavour and texture
Conversion of muscle to meat and edible fish
Biosynthesis of milk constituents (lipids, proteins, lactose)
BIOCHEMISTRY OF FOOD PROCESSING (1.8 ECTS)
Milk coagulation and cheese ripening. Bakery.
BIOCHEMISTRY OF FOOD SPOILAGE (0.2 ECTS)
Enzymatic browning
NUTRITIONAL QUALITY OF FOOD (0.5 ECTS)
Anti-nutrients, natural toxic compounds, vitamins and anti-vitamins.
Oral discussion on three of the subjects listed in the teaching program.
Criteri di valutazione dell'apprendimento.
The student will have to demonstrate sound knowledge on (a) the biochemical components of food, (b) their relationship to nutritional quality and (c) their modification during food processing.
Criteri di misurazione dell'apprendimento.
The final mark is attributed in thirtieths.
Criteri di attribuzione del voto finale.
In order to pass the examination, the student will have to demonstrate a comprehensive understanding of the subjects, and the capability to use an appropriate technical terminology.
To each question a maximum of 10 points will be assigned.
Learning Evaluation Methods.
Oral discussion on three of the subjects listed in the teaching program.
Learning Evaluation Criteria.
The student will have to demonstrate sound knowledge on (a) the biochemical components of food, (b) their relationship to nutritional quality and (c) their modification during food processing.
Learning Measurement Criteria.
The final mark is attributed in thirtieths.
Final Mark Allocation Criteria.
In order to pass the examination, the student will have to demonstrate a comprehensive understanding of the subjects, and the capability to use an appropriate technical terminology.
To each question a maximum of 10 points will be assigned.
“Food Biochemistry and Food Processing”, Hui Y.H. Ed, Blackwell Publishing
“Biochemistry of Foods”, Eskin NAM and Shahidi F Eds, Academic Press
https://learn.univpm.it/course/index.php?categoryid=4
“Food Biochemistry and Food Processing”, Hui Y.H. Ed, Blackwell Publishing
“Biochemistry of Foods”, Eskin NAM and Shahidi F Eds, Academic Press
https://learn.univpm.it/course/view.php?id=7921
https://learn.univpm.it/course/view.php?id=7921
Le informazioni contenute nella presente scheda assumono carattere definitivo solo a partire dall'A.A. di effettiva erogazione dell'insegnamento. Academic year 2019-2020
Università Politecnica delle Marche
P.zza Roma 22, 60121 Ancona
Tel (+39) 071.220.1, Fax (+39) 071.220.2324
P.I. 00382520427