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Teacher
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DE SANTIS Diana
(syllabus)
The program includes a general part relating to the introduction of the food industries and problems relating to food alterations and a special one dedicated to the transformation processes of the studied food products.
The general part includes food preservation principles, the use of food additives, and technological adjuvants. The special part includes the products of animal origin (dairy products, meat, and fish products), the characteristics and properties of eggs, and honey.
For vegetable products, will be treated the oil and oil industry (olive oils, seeds, and table olives), winemaking (winemaking techniques, vinegar), bakery products, and cereals.
The main chemical, physical and sensory analysis will be introduced.
(reference books)
- Material provided by the teacher.
- Patrizia Cappelli,Vanna Vannucchi - Principi di chimica degli alimenti-Conservazione, trasformazioni, normativa. Ed.Zanichelli, Bologna.
- Paolo Cabras, Aldo Martelli-Chimica degli alimenti-Ed. Piccin
- Paolo Cabras, Carlo I.G. Tuberoso - Analisi dei prodotti alimentari - Ed. Piccin
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