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.

I MODULE

Food resources: - History of nutrition - Food problem Soil resources: - Effects of agriculture on the environment - Biological agriculture - Biotechnologies Foodstuffs: - Bulk components of food - Biological value - Determination of the calorific value or caloric content

MODULE II

Preservation of food products: physical - chemical - biological methods - Packaging: main packaging materials - Labeling: - Fraud and sophistication - Food quality and safety (HACCP)

MODULE III

Waterfall - Vegetable fats: olive oil, seed oils, vegetable margarines - Animal fats: butter, lard, fish oils - Foods rich in proteins: eggs, meat, fish, milk and derivatives - Foods rich in carbohydrates: flours, bread, pasta, rice - Sweeteners: cane and beet sugar, honey - Alcoholic beverages: wine and beer - Non alcoholic drinks: fruit juices

The teacher will deliver the teaching material in the classroom in the form of photocopies that summarize all the contents covered in the classroom and which are the subject of the exam.

Further texts: commodity and food science manual G. Donegani G. Menaggia