Teacher
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DE SANTIS Diana
(syllabus)
The program includes a general part introducing the food industries and problems related to food alterations, as well as a particular part dedicated to the transformation processes of the studied food products. The general part includes food preservation principles, additives, and technological adjuvants. The particular part includes animal-origin products (dairy products, meat, and fish products) and the characteristics and properties of eggs and honey.
For vegetable products, the oil and oil industry (olive oils, seeds, and table olives), winemaking (winemaking techniques, vinegar), bakery products, and cereals will be treated. 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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