SCIENCE OF MARKETABLE PRODUCTS

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

General Module

Course Sheet

Course code:

DI21B3B

Academic Year of enrolment:

2019

Year of supply:

2020/2021

Type of Course:

Characterising

Degree:

Course of 1st Cycle Degree in DIETISTIC

Disciplinary Sector:

Commodity Studies

Is part of:

FOOD SCIENCES AND TECHNOLOGIES, STUDY OF MARKETABLE PRODUCTS AND VETERINARY

Location:

CHIETI

Credits:

Programme Year:

Professor and Collaborators:

CICHELLI Angelo

Cycle:

First semester

Obligatory attendance:

Yes

Hours of classroom activity:

Individual study hours:

Prerequisites:

no prerequisites are provided, as the preparation of high school is sufficient.

Objectives

The course illustrates the product features of the main food products in the Mediterranean and regional contest; the course provides contents regarding quality, typicality and sustainability of the production, processing and distribution.

EXPECTED LEARNING RESULTS, KNOWLEDGE AND UNDERSTANDING ABILITY
Students must have the cognitive tools to:
- know the food product commodity characteristics
- understand the specific characteritics of the production chains
- know the meaning of the related product system certifications
- analyze the environmental impact of food supply chains
- evaluate the final consumer behavior

AUTONOMY OF JUDGMENT
At the end of the course students will be able to:
- elaborate the multidisciplinary relationships existing between the different topics of the course
- identify the qualities and vulnerabilities of the various agri-food supply chains.

COMMUNICATION SKILLS
Students must be able to communicate with a suitable technical and scientific language in order to correctly describe the food commodity

Contents

Food commodity is an intersectoral discipline linked to the dynamic of goods evaluation, in this case agro-food products.
The course addresses the issues of interest in the food sector, exploring its chemical, nutritional, hygienic-sanitary, technological, regulatory and economic aspects.
It also analyzes the evolution, in recent years, of the food markets based on environmental sustainability and certifications.

Extended Syllabus

Definition, classification of products and processes.
Outline regarding process and product variables, useful for quality, health and hygiene food safety: temperature, time, pH, water activity (Aw), product composition.
Main food processing and preservation technologies: related issues.
Chemical composition and transformation of raw materials of vegetal and animal origin.
Application of main conservative and transformative technologies to some food production chains.
Fatty substances: characteristics, sources of supply and extraction processes. Transformation of raw fatty substances: refining and modifications.
Oils from olive processing and extraction systems.
Fermentative industries (bread, beer).
Consumption, stabilization, corrective treatments.
Typical products.
Sustainability in agricultural enterprises and in the food industry, the quality of products and processes.

Recommended Bibliography

Lecture notes.
Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l'igiene
Claudio Peri, HOEPLI 2004

Teaching Methods

The professor's didactics, will be supplemented by seminars and conferences, at optional frequency, held by companies and publica institutions experts, invited to repport experience and expertise related to the topics of the course.

Evaluation methods

Verification of learning:

Learning assessment methods:
Type of exam: Oral

The verification of the learning will be carried out with an oral test on the topics covered; in particular, an in-depth study on the quality, typicality and sustainability of supply chains aimed to verify knowledge, understanding, autonomy of judgment, communication skills, and the ability to develop links between the different contents of the course.
The oral exam will be evaluated with a score expressed in thirtieths.

Contacts/More Information

E-mail: angelo.cichelli@unich.it
Students receiving:
Monday at 14:00, Rectorate, High School
Friday at 16:00, Rectorate, High School

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

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