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(objectives)
The course aims to provide a detailed examination of industrial chains "elective" gastronomic excellence (derived from cereals, olive oil, dairy, canning, fruit juices, honey, meat products).
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Code
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20402445 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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| Module:
(objectives)
THE COURSE AIMS TO PROVIDE A DETAILED EXAMINATION OF INDUSTRIAL CHAINS "ELECTIVE" GASTRONOMIC EXCELLENCE (DERIVED FROM CEREALS, OLIVE OIL, DAIRY, CANNING, FRUIT JUICES, HONEY, MEAT PRODUCTS).
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Code
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20402445-1 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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6
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Scientific Disciplinary Sector Code
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AGR/15
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Contact Hours
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48
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Type of Activity
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Related or supplementary learning activities
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Teacher
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MARCONI EMANUELE
(syllabus)
Milling technology
Pasta and bread technology
Cookies technology
Technologies for functional!nove! foods
Brewing technologies
Technologies for PDO and PGI products
(reference books)
Cabras e Martelli Chimica degli Alimenti, PICCIN Editore
Materiale fornito dal docente
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Dates of beginning and end of teaching activities
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From to |
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Delivery mode
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Traditional
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Attendance
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not mandatory
|
|
Evaluation methods
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Oral exam
|
|
|
| Module:
(objectives)
THE COURSE AIMS TO PROVIDE A DETAILED EXAMINATION OF INDUSTRIAL CHAINS "ELECTIVE" GASTRONOMIC EXCELLENCE (DERIVED FROM CEREALS, OLIVE OIL, DAIRY, CANNING, FRUIT JUICES, HONEY, MEAT PRODUCTS).
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|
Code
|
20402445-2 |
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Language
|
ITA |
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Type of certificate
|
Profit certificate
|
|
Credits
|
6
|
|
Scientific Disciplinary Sector Code
|
AGR/15
|
|
Contact Hours
|
48
|
|
Type of Activity
|
Related or supplementary learning activities
|
|
Teacher
|
SEVERINI CARLA
(syllabus)
The course will cover the following topics:
- Generality on the concept of "typical" food
- DOP, IGP, STG
- Typical products of animal origin (meat, fish)
- Fruits and vegetables
- Extra-virgin olive oil
- Nervine drinks with particular reference to coffee
The origins, the transformation technologies and the characteristics of the typical considered food will be treated.
(reference books)
Atlante degli alimenti tipici italiani, edito da Qualivita (Siena) in collaborazione con il MIPAAF.
Materiale didattico fornito a lezione dal docente
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|
Dates of beginning and end of teaching activities
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From to |
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Delivery mode
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Traditional
|
|
Attendance
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not mandatory
|
|
Evaluation methods
|
Oral exam
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|
|
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Università Roma Tre