Food technology. Food product. Processes and unit operations in food production. Product and process innovation. Sensory sciences: introduction to discriminant and descriptive methods. Affective methods. Sensory perception. The nutritional components and their sensory, biological and functional properties. Physiological, psychological and cognitive bases of the liking of food products. Expectations for food products. Consumer segmentation.
Zanoni B. Tecnologia Alimentare. Contenuti e metodologie di studio. Libreriauniversitaria.it edizioni, Padova, 2011.
Prescott J. Questione di gusto. Perché ci piace quello che mangiamo. Sironi Editore, Milano, 2012.
Società Italiana di Scienze Sensoriali, Atlante Sensoriale dei Prodotti Alimentari, Milano, Tecniche Nuove, 2014. (Capther 1 e 2)
Knowledge and understanding: concept of quality in the field of food production; knowledge of the preservation and transformation processes of food products of animal origin; physiological, psychological and cognitive factors that affet liking and preference for food products; knowledge of sensory evaluations and their application
Skills: ability to use the knowledge acquired in the analysis of case studies
Hability: knowing how to develop multi-disciplinary approaches to solving complex problems; knowing how to integrate the use of techniques belonging to different research disciplines to the understanding of food perception
Frontal lessons; discussion of case studies; exercises
Use of the Moodle platform for online materials and resources
Type of Assessment
The written exam is aimed at ascertaining the learning of the knowledge defined as the objective of the course. The knowledge will be adequately met by demonstrating the ability to answer specific questions on the topics of the lessons with appropriateness and mastery of the language used. The ability to apply knowledge must be demonstrated through the discussion of a case study.