Food chemistry and Merchandise studies

Module Merchandise studies

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.

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.

Basic knowledge of foods and factors of production.

Mandatory

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

Dispense provided to students during the course.

In-depth texts:

Manual of product and food science

G. Donegani G. Menaggia