You are here: Home » Study Plan » Subject



master degree course in FOOD SAFETY AND CONTROL

Course year 1
Teaching units Unit unico
Food Technologies (lesson)
  • TAF: Compulsory subjects, characteristic of the class SSD: AGR/15 CFU: 6
Teachers: Andrea ANTONELLI
Exam type oral
Evaluation final vote
Teaching language Italiano
Contents download pdf download




The student is able to apply the knowledge acquired to real production systems to apply solutions that provide a circular approach to process management.

Autonomy of judgment:
Thanks to what they have learned, the student is able to understand and critically evaluate the impact of production activities. At the end of the course, the student will know the nature, origin and development of aromas in food and their importance on quality. He will be informed on natural sources, on the role of food processes for the development of volatile substances, on their stability in food, and will know the main methods and methods for extracting and analyzing the aroma of a food.

Admission requirements

Knowledge of organic chemistry, biochemistry, microbiology, food industry processes learned in three-year courses are fundamental.
It is important to be familiar with the food technology lexicon.
Notions of plant biology and physiology are useful, but not essential.

Course contents

0.5 CFU (4 hours)
Importance and legislation of flavorings.
0.5 CFU (4 hours)
The perception of taste and odors.
1 CFU (8 hours)
The constituents of aromas. Stability and alterations of aromas. Essential oils. Essential oil extraction techniques.
1,5 CFU (12 hours)
Raw materials and aromas of finished products. Influence of food technologies in the development and modification of flavors.
1 CFU (8 hours)
Extraction and determination of aromas in food. Aroma microencapsulation.
1,5 CFU (12 hours)
Development of aromas in some foods: wine, dairy products, tea, coffee, chocolate.

Teaching methods

The teaching includes face-to-face lectures with a highly interactive approach. Students are involved with questions and requests for opinions. The lessons are held with the help of slides and videos. Students are encouraged to search for films and documentation to do research that will be evaluated during the exam (non-mandatory activity)

Assessment methods

Verification of learning involves an oral exam lasting 20-30 minutes starting from the end of the lessons. There are no intermediate tests or written exams. During the interview, the student will answer 2 or 3 questions on various lesson topics. It is possible to present an in-depth study on topics not covered in class or treated in a marginal way.

Learning outcomes

Knowledge and understanding:
Through classroom lectures, guided readings and collegial discussions, the student learns the issues faced by teaching.

Ability to apply knowledge and understanding:
The student is able to apply the knowledge acquired to real production systems by evaluating how these (temperatures, time, ingredients, additives, presence and type of microorganisms, etc.) can affect the final aroma of the product.

Autonomy of judgment:
Thanks to what they have learned, the student is able to understand and critically evaluate the influence of the production process on the sensory qualities of the product.

Communication skills:
The activities carried out allow us to develop the ability to present the influence on the aroma of processes and formulations in an effective and concise way; to express the concepts learned with appropriate language and to support a discussion about the sensory properties of a food.

Learning skills: the activities described allow the student to acquire the methodological tools to continue their studies and to be able to independently provide for their own updating.


Testi di riferimento:
Appunti delle lezioni; materiale presentato alle lezioni; per i testi contattare il docente.

Testi consigliati per approfondimenti:
Gary Reinecius Flavor chemistry and technology CRC Taylor & Francis
Erich Ziegler, Herta Ziegler Flavourings Wiley- VCH