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Qualità nel sistema agroalimentare - eng

QUALITA' NEL SISTEMA AGRO-ALIMENTARE
Prof. Riccardo Olivani
Course Code: EC00062
Subject code: SECS-P/13
6 ECTS – 48 hours
Location: Novara

  • Language

italian

  • Content of the course

    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

Food safety

EU Agricultural Common Policy

Transatlantic Trade and Investment Partnership

Protected Designation of Origin food products

Typical food products



  • Course Texts
    Supplied during the lessons

  • 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)

  • Prerequisites
    None

  • Teaching methods
    Lessons and seminaries

  • Further informations

none

  • Examination

Written examination. After written examination an oral examination is optional

  • Extended program

Definition of food quality: different meanings for quality. Calorie need, metabolism. Carbohydrates, Fats, Proteins: chemical aspects. Saturated, unsaturated, hydrogenated fats: health and environmental concerns. Food preparation: cooking effects on foods. Food poisoning: causes, bacteria, main diseases. Food preservation methods (ancient and modern methods). Food additives classification. Food preservatives: examples. HACCP Method.

Food adulterations: methods, examples, case histories. Food safety. EU common agricultural policy. Protected Designation of Origin food products (DOC, DOP) and italian Typical Food Products (PAT)