CHIMICA DEGLI ALIMENTI E MERCEOLOGIAModule MERCEOLOGIA
Academic Year 2026/2027 - Teacher: ANTONIO ZERBOExpected Learning Outcomes
The course aims to provide students with in-depth knowledge of
commodities and with particular reference to the chemical composition,
the modifications induced by the technological processing treatments,
the production technology and the regulations for commercial
dissemination so that, within the profession, they can evaluate and
identify the foods best suited to the needs of users. Furthermore, the
course intends to provide the notions relating to the composition of the
main food groups, in order to get to know them both from a nutritional
and product point of view.
Course Structure
the course is organized with lectures; the teacher presents in the classroom the specially prepared slides with which he explains in a very precise way the contents of the course.
Required Prerequisites
Basic knowledge of foods and factors of production.
Attendance of Lessons
Mandatory
Detailed Course Content
I PART
Food resources:
- History of food
- Food problem
Resources of the soil:
- Effects of agriculture on the environment
- Organic farming
- Biotechnology
Food products:
- Mass components of food
- Organic value
Determination of the calorific value or calorie content
II PART
- Preservation of food products: physical methods - chemical - biological
- Packing: main packaging materials
- Labelling:
- Fraud and sophistication
- Food quality and safety (HACCP)
III PART
- Water
- Vegetable fats: olive oil, seed oils, vegetable margarines
- Animal fats: butter, lard, fish oils
- Foods rich in protids: eggs, meat, fish, milk and dairy products
- Foods rich in carbohydrates: floured, bread, pasta, rice
- Sweeteners: cane sugar and beet sugar, honey
- Alcoholic beverages: wine and beer
- Non-alcoholic drinks: fruit juices
Food resources:
- History of food
- Food problem
Resources of the soil:
- Effects of agriculture on the environment
- Organic farming
- Biotechnology
Food products:
- Mass components of food
- Organic value
Determination of the calorific value or calorie content
II PART
- Preservation of food products: physical methods - chemical - biological
- Packing: main packaging materials
- Labelling:
- Fraud and sophistication
- Food quality and safety (HACCP)
III PART
- Water
- Vegetable fats: olive oil, seed oils, vegetable margarines
- Animal fats: butter, lard, fish oils
- Foods rich in protids: eggs, meat, fish, milk and dairy products
- Foods rich in carbohydrates: floured, bread, pasta, rice
- Sweeteners: cane sugar and beet sugar, honey
- Alcoholic beverages: wine and beer
- Non-alcoholic drinks: fruit juices
Textbook Information
Dispense provided to students during the course.
In-depth texts:
Manual of product and food science
G. Donegani G. Menaggia
In-depth texts:
Manual of product and food science
G. Donegani G. Menaggia
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Definition of merchandise· History of food· Mediterranean diet prototype | Silvano Rodato, Alimantazione today 3 edition 2024 |
| 2 | Food in the Middle Ages · Post-Columbian food · Food industry revolution · Trends of the last millennium · The food problem | Grazia Dalla Torre et alt. - Nutrition of collective catering, quality and safety management |
| 3 | Food chain· Categories of food products· Basic food groups· The colors of food· Food market· Market to production· Classification of goods· Food needs | Paolo donda , Filippo Inversi - food administration and trade - 2024 |
| 4 | Nutritional needs· Water requirements· Energy needs· Fertilizers· Organic farming· Integrated agriculture· Biotechnology· Calories· Bethelot and Mahler calorimetric bomb· Respiratory thermochemicals· Food fraud· Milk· UHT· Labelling of milk | Silvano Rodato, Alimantazione today 3 edition 2024 |
| 5 | Overview of microbiology· Contamination of food· Types of fermentation· Maillard reaction· Hydrolysis of lipids· Food storage· Heat (pasteurization, sterilization, appertization)· Cold (refrigeration, freezing, freezing)· Controlled atmospheres· Cryovac· Cold chain | Grazia Dalla Torre et alt. - Nutrition of collective catering, quality and safety management |
Learning Assessment
Examples of frequently asked questions and / or exercises
food market, food colors, water, biotechnology, HACCP, food preservation, fraud and adulteration, cold chain.