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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