Qualità nel sistema agro-alimentare - ENG
QUALITA' NEL SISTEMA AGRO-ALIMENTARE
Prof. Riccardo Olivani
Prof. Annamaria Torazzo
Course Code: EC0017
Subject code: SECS-P/13
6 ECTS – 48 hours
Location: Novara
Educational aims
The course aims to give basic knowledge on nutrition and food production technologies in order to allow a comprehension on typical foods production topics (food quality, health safety, preservation methods and food adulterations)
Content of the course
This course is divided in two parts.
Part 1 – (Prof. Riccardo Olivani) - 4 CFU
Meaning of quality: general definitions
Human calorie need and role of different nourishing principles
Quality in foods: chemical and biological contamination risks. Food preservation methods
The HACCP method for food safety
Food adulterations
Part 2 – (Prof. Annamaria Torazzo) - 2 CFU
DOP and IGP food products
New trends in the wine market
DOC and IGT wines
Typical local food products (PAT and STG)
Prerequisites
None
Course Texts
Supplied during the lessons
Teaching methods
Lessons and seminaries
Examination
Written examination. After written examination an oral examination is optional