|
(objectives)
The module aims to provide students with a comprehensive picture of the packaging standards (materials and techniques) and the distribution of food issues (with particular emphasis on the shelf-life). In addition, the module aims to illustrate, briefly, the quality requirements of the food, mandatory and regulated (with the legislative references), contractual and voluntary and introduce the hazard analysis and the drafting of the HACCP Plan.
Postharvest pathology module aims to provide students with basic knowledge about the issues arising in post-harvest contamination of the products and vegetable foodstuffs by fungi and bacteria and their diagnosis. This knowledge, combined with the basic elements on the possibilities of alterations of control, are aimed at the management of the defense of the products during storage and the control and prevention of contamination in the post-harvest mycotoxin that can affect the quality and quantity of plant .
|
|
Code
|
20402446 |
|
Language
|
ITA |
|
Type of certificate
|
Profit certificate
|
| Module:
(objectives)
The module aims to provide students with a comprehensive picture of the packaging standards (materials and techniques) and the distribution of food issues (with particular emphasis on the shelf-life). In addition, the module aims to illustrate, briefly, the quality requirements of the food, mandatory and regulated (with the legislative references), contractual and voluntary and introduce the hazard analysis and the drafting of the HACCP Plan.
Postharvest pathology module aims to provide students with basic knowledge about the issues arising in post-harvest contamination of the products and vegetable foodstuffs by fungi and bacteria and their diagnosis. This knowledge, combined with the basic elements on the possibilities of alterations of control, are aimed at the management of the defense of the products during storage and the control and prevention of contamination in the post-harvest mycotoxin that can affect the quality and quantity of plant .
|
|
Code
|
20402446-1 |
|
Language
|
ITA |
|
Type of certificate
|
Profit certificate
|
|
Credits
|
6
|
|
Scientific Disciplinary Sector Code
|
AGR/12
|
|
Contact Hours
|
48
|
|
Type of Activity
|
Related or supplementary learning activities
|
|
Teacher
|
SCALA VALERIA
(syllabus)
General aspects for Plant Pathology
Plant disease Epidemiology
Control of plant disease, Integrated Pest managemnt for crop
Specific plant disease
Crop disease and mycotoxins
Disease plant detection
European regulation for plant disease detection and management
(reference books)
Plant Pathology V edizione, G. N. Agrios, Accademic Press
Elementi di Patologia Vegetale G. Belli, seconda Edizione, editore Piccin-Nuova Libraria
|
|
Dates of beginning and end of teaching activities
|
From 01/10/2018 to 18/01/2019 |
|
Delivery mode
|
Traditional
|
|
Attendance
|
not mandatory
|
|
Evaluation methods
|
Oral exam
|
|
|
| Module:
(objectives)
The module aims to provide students with a comprehensive picture of the packaging standards (materials and techniques) and the distribution of food issues (with particular emphasis on the shelf-life). In addition, the module aims to illustrate, briefly, the quality requirements of the food, mandatory and regulated (with the legislative references), contractual and voluntary and introduce the hazard analysis and the drafting of the HACCP Plan.
Postharvest pathology module aims to provide students with basic knowledge about the issues arising in post-harvest contamination of the products and vegetable foodstuffs by fungi and bacteria and their diagnosis. This knowledge, combined with the basic elements on the possibilities of alterations of control, are aimed at the management of the defense of the products during storage and the control and prevention of contamination in the post-harvest mycotoxin that can affect the quality and quantity of plant .
|
|
Code
|
20402446-2 |
|
Language
|
ITA |
|
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:
- Main conservation methods of food: traditional, conventional and innovative systems. Preserved,
semi-preserved and minimally processed food (fresh-cut, IV Gamma)
- Main alterations of food due to manipulations, technological treatments and preservation systems.
- Main factors affecting the development and control of these alterations (aw, pH, temperature, UV,
packaging atmosphere, type of conditioning, chemical composition, etc.)
- Food Shelf Life: Modeling and Prediction. Food with expiration date and food with advised date
of consumption.
- Hazard Analysis and Prevention Systems based on HACCP
- Examples of food processing and preservation flow sheets
(reference books)
C.Pompei "La trasformazione industriale di frutta e ortaggi" Edizioni Edagricole
P. Cappelli,V. Vannucchi “Chimica degli alimenti. Conservazione e trasformazione”
Editore Zanichelli
Materiale didattico fornito a lezione dal docente
|
|
Dates of beginning and end of teaching activities
|
From 01/10/2018 to 18/01/2019 |
|
Delivery mode
|
Traditional
|
|
Attendance
|
not mandatory
|
|
Evaluation methods
|
Oral exam
|
|
|
|
Università Roma Tre