Gastronomic and wellness sciences, cultures and politics

The program is divided into a general section, which provides an introduction to the food industries and issues related to food spoilage, and a specialized section focused on the description of the processing techniques for food products of plant and animal origin. - Introduction to the food industries (1 CFU) - Issues related to food spoilage, principles of food preservation (1 CFU) - Processing techniques for food products of plant origin. Special attention will be given to the olive oil industries, the winemaking industry (winemaking techniques), and the bakery and cereal-based products industries. Additionally, topics related to the production of plant-based food will be explored (2 CFU). - Processing techniques for food products of animal origin, particularly the processing of dairy products, and the characteristics and properties of eggs and honey (2 CFU).

Basic knowledge of chemistry related to food composition and the main enzymatic and non-enzymatic transformations

PowerPoint slides from the lectures Reference text: Principles of Food Chemistry - Preservation, Transformations, Legislation by Patrizia Cappelli and Vanna Vannucchi, Zanichelli Publishing, Bologna.

Attendance: Optional but strongly recommended

Oral exam. Students will be required to present a topic of their choice (optionally supported by a PowerPoint presentation) and answer two to three questions on other topics covered during the course.

Patrizia Cappelli, Vanna Vannucchi - Principi di chimica degli alimenti-Conservazione, trasformazioni, normativa. Ed.Zanichelli, Bologna.