Trasformazioni molecolari negli alimenti e alimenti preparati per via fermentativa
(objectives)
Molecular transformations in cooked and fermented foods
|
Code
|
18271 |
Language
|
ITA |
Type of certificate
|
Profit certificate
|
Credits
|
6
|
Scientific Disciplinary Sector Code
|
CHIM/11
|
Contact Hours
|
48
|
Personal Study Hours
|
-
|
Type of Activity
|
Core compulsory activities
|
Credits
|
2
|
Scientific Disciplinary Sector Code
|
CHIM/11
|
Contact Hours
|
16
|
Personal Study Hours
|
-
|
Type of Activity
|
Related or supplementary learning activities
|
|
Derived from
|
16922 Chimica e biotecnologie delle fermentazioni in Food and Wine Technologies L-26 RUZZI Maurizio
(syllabus)
Module 1: Fermented foods and beverages: Wine, Bear, Bread, Cheese and Fermented milks, Salami, Vinegar. Module 2: Food chemistry: proteins, lipids, colors, preservatives.
(reference books)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vicentini. Casa Editrice Ambrosiana (2012). ISBN: 978-8808-18246-3. Coultate T.M. Food. The Chemistry of its Components (chapter: 4, 5, 6 and 9). RCS Publishing (Cambridge, UK). ISBN: 978-0-85404-111-4 Additional material available through Google Classroom platform (code: yoioiw and 5d7ama5)
|
Dates of beginning and end of teaching activities
|
From 30/09/2019 to 17/01/2020 |
Delivery mode
|
Traditional
|
Attendance
|
not mandatory
|
Evaluation methods
|
Written test
Oral exam
A project evaluation
|
Teacher
|
RUZZI Maurizio
(syllabus)
Module 1: Fermented foods and beverages: Wine, Bear, Bread, Cheese and Fermented milks, Salami, Vinegar. Module 2: Food chemistry: proteins, lipids, colors, preservatives.
(reference books)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vicentini. Casa Editrice Ambrosiana (2012). ISBN: 978-8808-18246-3. Coultate T.M. Food. The Chemistry of its Components (chapter: 4, 5, 6 and 9). RCS Publishing (Cambridge, UK). ISBN: 978-0-85404-111-4 Additional material available through Google Classroom platform (code: yoioiw and 5d7ama5)
|
Dates of beginning and end of teaching activities
|
From 30/09/2019 to 17/01/2020 |
Delivery mode
|
Traditional
|
Attendance
|
not mandatory
|
Evaluation methods
|
Written test
Oral exam
A project evaluation
|
|
|