Gastronomic and wellness sciences, cultures and politics

Main categories of molecules and on specific compounds that make up the raw materials, foods, ingredients and additives and their interactions. Basic factors and mechanisms that determine the organoleptic and functional quality of raw materials and foods in relation to their composition and transformations due to production and conservation processes. Laboratory experiences

Knowledge of general chemistry, organic chemistry, physics

Chemistry and food. Nutrients and nutraceutical aspects - Ambrosiana Publishing House, Zanichelli, Vanna Vannucchi, Food Chemistry, conservation and transformations. Zanichelli (third edition, 2005).

The teaching includes 25 hours of lectures, with practical tests

in presence

The actual achievement of the expected learning outcomes by the student, in accordance with the training objectives, is evaluated through an oral exam. Among the aspects that contribute to the formation of the final judgment, beyond the specific preparation of the student on topics of examination, her/his reasoning ability is also assessed, on the basis of the study that it is conducted independently, which should not be based only on the mnemonic abilities. The duration of the test, as an oral one, is difficult to define and depends essentially on the degree of preparation and the relative exhibition skills of the student. An average duration of about 20 minutes is conceivable.

The teaching includes 25 hours of lectures, with practical tests