FOOD SCIENCE AND TECHNOLOGY

Single discipline educational activity

Course Sheet

Course code:

000122L

Academic Year of enrolment:

2021

Year of supply:

2022/2023

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:

ARZOUMANIDIS IOANNIS

Cycle:

First semester

Hours of classroom activity:

Individual study hours:

102

Prerequisites:

There is no prerequisite for this course.

Objectives

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

- understanding of the food problem
- understand the qualitative and nutritional profile of food products;
- understand 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.
- assess the role of environmental and social impacts of major food chains;
- analyse the behaviour of food consumers.

JUDGEMENT
After completing the course, students will be able to:
- Identify/develop links between the various issues in the multidisciplinary approach, which is typical of this discipline.
- apply relevant knowledge to the identification of the main points of force and weakness related 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 science and technology.

Contents

Food science and technology is closely connected to the scientific and socio-economic human progress and therefore is complex and interdisciplinary. This course analyses the main issues of the food industry, by investigating the chemical, nutritional, safety, technological, regulatory and economic aspects. It also analyses 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 products and systems. Particular attention is paid to the agro-food chains and its sustainability.

Extended Syllabus

Module 1. The composition, alterations and preservation of food, food market
-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.
- Calculation in monetary units of the nutritional value of food.
- 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 2. Sustainability, quality, and certification of food products
- Environmental and social impact of the food sector
- The quality, safety and certification of products and processes in the food chain.
- Food quality consumer perception.
- Food packaging and labelling.

Recommended Bibliography

The study material will be indicated by the Professor during the lectures (alternatively: please ask the Professor during the office days and hours or by e-mail). Further reading:
• Liberatore L. (2015) Merceologia degli Alimenti. Franco Angeli, Milan. (ISBN: 9788891709493).
• Ciusa W. (1979) Trattato di Merceologia: Aspetti tecnici ed economici dei più importanti cicli produttivi. Unione Tipografico-Editrice Torinese, Turin. (ISBN: 8802029571).
• Campbell-Platt G. (2017) Food Science and Technology, 2nd Edition. Wiley, Hoboken. (ISBN: 9780470673423).
• Arzoumanidis I., Petti L., Raggi A., Zamagni A., 2013. Life Cycle Assessment (LCA) for the agri-food sector. In: Salomone R., Clasadonte M.T., Proto M., Raggi A., eds. Product-Oriented Environmental Management System (POEMS) - Improving Sustainability and Competitiveness in the agri-food chain with innovative environmental management tools. Springer, Dordrecht. pp. 105-122. ISBN: 978-94-007-6115-5.
• Behrens P., Bosker T., Ehrhardt D., 2020. Food and Sustainability. Oxford University Press, New York. (ISBN: 9780198814375)

Methods of Provision

Conventional

Teaching Methods

The teaching will be delivered through lectures that focus on topics of programme with occasional involvement of invited professional experts. Active teaching methods will be favoured as far as possible, with case studies and/or analysis of scientific articles, etc.

Evaluation methods

Verification of learning:

Examination method: Oral

Assessment methods:
The exam consists in an oral interview aimed at verifying the learning, the conceptual mastery, the vocabulary and the ability to interpret and synthesise. The examination questions include both descriptive and critical elements. Grading uses a 30-point scale.

Contacts/More Information

E-mail: ioannis.arzoumanidis@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 Economic Studies- http://www.dec.unich.it)

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree