FOOD SCIENCE AND TECHNOLOGY

Single discipline educational activity

Course Sheet

Course code:

000122L

Academic Year of enrolment:

2020

Year of supply:

2021/2022

Type of Course:

Related/Supplementary

Degree:

Course of 2nd Cycle Degree in BUSINESS ADMINISTRATION

Disciplinary Sector:

Commodity Studies

Location:

PESCARA

Credits:

Programme Year:

Professor and Collaborators:

LIBERATORE Lolita

Cycle:

First semester

Hours of classroom activity:

Individual study hours:

102

Prerequisites:

No prerequisites are required.

Objectives

This course provides the major notions related to food products; it also points out the progressive modification imposes by the diffusion of agri-food quality culture with relation to regulatory, manufacturing, organizational, managerial, technological and economical issues, considering the environmental sustainability of food chains.

LEARNING OUTCOMES EXPECTED KNOWLEDGE AND SKILLS 'UNDERSTANDING
After completing the course, students must be in possession of the knowledge for:

- understand the qualitative and nutritional profile of food products;
- understanding the complex dynamics that regulate the agro-food chains both by technical and economic point of view;
- understand the role certification of product and system in the food industry.
- evaluate the environmental impact of major food chains;
- analyze the behavior of food consumers.

JUDGMENT
After completing the course, students will be able to:
- Identify / develop links between the various issues in the multidisciplinary approach typical of this discipline.
- apply relevant knowledge to the identification of the main points of force and weakness relating to the various agri-food sectors.

COMMUNICATION SKILLS
At the end of the course students will acquire an appropriate specific technical-scientific language of food commodity.

Contents

The food product field is closely connected to scientific and socio-economic human progress and therefore is a complex and interdisciplinary discipline. The course analyzes the main issues of the food industry, investigating the chemical, nutritional, safety, technological, regulatory and economical aspects. It also analyzes the evolution of food products market and the concept of quality, starting from more general issues related to management systems to more specific, such as certification of product and system. Particular attention was paid to the agro-food chains and its environmental sustainability.

Extended Syllabus

Module 1. The composition, alterations and preservation of food
-Introduction to the food problem.
- The nutrient requirements and the composition of food: water, lipids, carbohydrates, proteins, vitamins, mineral.
- The food alterations.
- food storage; food additives.

Module 2. Food products: production, commodity aspects and market
- The animal food products (milk and dairy products, meat, fish, eggs).
- The vegetable-food products (cereals and dairy products, fruit and vegetables).
- Functional foods.
- The food products market.

Module 3. Quality, environmental sustainability and certification of food products
- The quality, safety and certification of products and processes in the food chain.
- Food quality consumer perception.
- The environmental impact of the food sector.
- Food packaging and labeling.

Recommended Bibliography

Liberatore, L. (2015). Merceologia degli alimenti. FrancoAngeli. ISBN Number: 9788891709493.

Methods of Provision

Conventional

Teaching Methods

The teaching will be delivered through lectures focus on topics of program with occasional involvement of professional experts invited.

Evaluation methods

Verification of learning:

Examination method: Oral

Assessment methods:
The exam will be conducted with an oral examination which will focus on three main themes of the program through questions to evaluate the knowledge, as well as the ability to understand, the independence of judgment and communication skills. Particular attention will be given to the appropriateness of the language used, the ability to establish connections between different subjects and the ability to interact critically on the issues proposed by the teacher.
The oral exam will be evaluated with a score of thirty.

Contacts/More Information

E-mail: lolita.liberatore@unich.it
The timetable of students receiving may vary in semesters in relation to the teaching calendar. The days and hours are available on the teacher's web page (site of the Department of Economy- http://www.dec.unich.it)

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree