Classification of food and dietary principles. Water as a natural resource; drinking water and mineral waters characteristics and classification. Food preservation and packaging. Assurance systems for food safety (HACCP). Awareness of the variety and quality of food in any culture and investigation about food frauds. GM vs organic foods. Street food in the Italian culture. Analytical detection methods for food quality: densitometry, refractometry, viscosimetry, and microscopic analysis.
Lecture notes (to be requested by sending an email to patrizia.pinelli@unifi.it)
Obiettivi Formativi
What is food? Explain how to classify foods and dietary principles.
Cultivate a more enquiring approach to, and awareness of, the variety and quality of food in any culture, and investigate about frauds. Give examples about the main food frauds and fakes.
What are the positive and negative impacts of food globalization? Identify and appreciate key issues and procedures in contemporary Italian food quality, health and sustainability.
Describe the properties of water, as a natural resource, drinking water and mineral water.
Categorize the main preservation methods in food industry, and describe the systems involved in the quality and safety management that ensure the food safety (HACCP plan).
Criticize the main food manufacturing processes and explain traceability system in food supply chains.
Define the main food safety and hygiene international standards (BRC, IFS, ISO 22000).
Be able to identify mandatory indications on a food label, including the presence of GMOs and identification and classification of dietary supplements. Recognize properties and quality of an Organic food.
Be aware of some experimental methods for the evaluation and quality control of food (densitometry, refractometry, viscosimetry, microscopic analysis).
Prerequisiti
None
Metodi Didattici
Lectures and experimental practice in laboratory
Modalità di verifica apprendimento
The examination consists in a paper drawn up on a food product chosen by the student, sent by mail 6-7 days before the exam date. The oral exam consists in a discussion of the paper draft (the student can use a power point presentation and has 10 minutes of speech). The exam ends by a test with two written questions about the main issues of the studying material (10 minutes).
Programma del corso
1. Syllabus and Introduction – What are the positive and negative impacts of food globalization?
Glocalisation. Links between typical dishes and Tourism.
2. Food & Nutrition – Food groups classification and dietary principles. Organic food. GMOs on our table.
3. The food pyramid model: different approaches - The Mediterranean diet. The Tuscan food pyramid model. Slow food vs. fast food.
4. Lipids – classification and nutritional role.
5. Carbohydrates – classification and nutritional role.
6. Proteins – classification and nutritional role.
7. Vitamins. Components biodynamic and other substances –
8. Water as a resource - Properties. Hydrosphere and water cycle. Hardness and desalination. Classification.
9. Food frauds - Alteration, denaturation, commercial fraud.
10. Food preservation methods - Main causes of food spoilage. Food preservation at low temperatures. Preservation methods with the heat. Other methods.
11. Packaging materials – Classification. Smart and active packaging. Packaging reduction and waste recycling.
12. Food Globalization, Politics, and Sustainability - The capitalist food industry. Slow food movement. Efforts to promote local foods and traditional agriculture. From the food pyramid to the environmental pyramid.
13. Food Hygiene and safety - systems involved in the quality and safety management that ensure the food safety (HACCP method).
14. International food standards - Sampling of food products the food company developed for different markets. Standardized methods to minimizing food risks along the supply chain and managing consumer reactions to food crises.
15. Food labeling - Italian food label legislation. Italian eco-label for sustainable tourism.
16. The Italian way of Street Food -
Seminars
1. Foundation and Sensory Evaluation - What affects our food choices? What are human senses? Organoleptic assessment.
2. Radioactivity checking in foodstuff
Experimental (in chemical lab)
1. Density for foodstuff quality assessment. Measurement of the density of the milk and alcoholic beverages. Viscosity and measurement of the viscosity of some food products (mayonnaise, yogurt, ketchup etc.).
2. Refraction index. Measurement of the refractive index in commercial beverages, jams and honey. Microscopic analysis for the evaluation of quality and origin of starch, flour and spices.