DI21B3A - FOOD SCIENCES AND TECHNOLOGIES

courses
ID:
DI21B3A
Duration (hours):
20
CFU:
2
SSD:
SCIENZE E TECNOLOGIE ALIMENTARI
Located in:
CHIETI
Url:
DIETISTIC/CORSO GENERICO Year: 2
Year:
2025
Course Catalogue:
https://unich.coursecatalogue.cineca.it/af/2025?co...

Overview

Date/time interval

Primo Semestre (07/10/2025 - 31/01/2026)

Syllabus

Course Objectives


At the end of the course the student knows the product and quality characteristics of the main foods, the food processing processes and how these affect the nutritive principles present with qualitative and quantitative changes.


Course Prerequisites


chemistry, physics


Teaching Methods


The course is divided into three didactic phases of which the first is theoretical and consists of lectures, while the second consists of applications to agri-food production sectors. The last phase, with exercises and seminars concerning the main topics covered in the course and also specific experiences.


Assessment Methods


The assessment of learning can take place with the oral exam, open to all students, for an approximate duration of 45-60 minutes. The questions concern the topics developed in the lectures. The Student will be asked at least two questions (up to a maximum of four) whose answers will be studied in depth, to assess your understanding and ability to reason in the corresponding topics.


Texts


Lecture notes


Contents


Concept of food safety in relation to food production of products of animal and vegetable origin.
Stabilization of food products: techniques and technologies used.
Components and modifications generated by technological intervention in the transformation of animal and vegetable products.
Relationship between molecular structures and behavior. The case of biological membranes.
Fatty substances: differences between those of animal and vegetable origin, in the effects of the corresponding diets.
Main utilities of diffusion, balance and evolution knowledge, in the interpretation of biochemical and food aspects.
Oxidation and antioxidation of lipids: importance in the evaluation and interpretation of behaviors and effects, in aspects that are poorly or insufficiently interpreted in the food and nutrition sector.
Maillard's reaction and health implications.
Hypothesis of further research to be carried out in cases considered already thoroughly in-depth and therefore already known.


Course Language


FOOD SCIENCE

Degrees

Degrees

DIETISTIC 
Bachelor’s Degree
3 years
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