Classification of food and dietary principles. Water as a natural resource; drinking water and mineral waters. Food preservation and packaging. Assurance systems for food safety (HACCP) and Certifications. Awareness of the variety and quality of food in any culture and investigation about food frauds. GM vs organic foods. Street food. Analytical methods for food quality: densitometry, refractometry, viscosimetry, and microscopic analysis.
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 and spectrophotometric analysis).
Prerequisiti
None
Metodi Didattici
Lectures and experimental practice in laboratory
Altre Informazioni
The laboratory lessons will take place at the Laboratory of Commodity Science and Quality of Resources (Mer.Qu.Ris.), Pole of Novoli, D15 Building, III floor.
Modalità di verifica apprendimento
EXAMINATION FOR ATTENDANT STUDENTS
For the exam is asked the student to draw up an individual paper on a foodstuff and its linkages to specific geographic area (city, region) where
that typical and/or local food product is presented. It is recommended (but not mandatory) to agree in advance the argument with the professor. The
paper must have a length of 12-15 pages, figures and tables included (character 11, single line spacing). In the paper the student has to describe in deep, firstly, the main characteristics or the chosen food (production process, supply chain, label, nutrition facts); secondly, it is requested to outlines eventual eno-gastronomic routes, festivals and regional fairs, proposing a sort of tourist package and trips into the territory and its flavors.
Full bibliography and sitography of the consulted sources is mandatory.
The student can decide, in the absence of bibliographic sources, to conduct interviews with stakeholders in order to obtain relevant information.
The paper must be sent (by mail to patrizia.pinelli@unifi.it and leonardo.borsacchi@pin.unifi.it ) 7-10 days before the examination date.
During the exam, the student has to present her/his research as a powerpoint presentation (10-15 minutes). The decision of the final grade is based on the contents of the paper (18/30) and on the originality and fluent speech presentation (12/30).
EXAMINATION FOR NO-ATTENDANT STUDENTS
The exam consists in the preparation and presentation of an individual paper on a foodstuff (see "examination for attendant students" for more detailed information about the structure of the paper) and a written test about the main issues of the studying material. For the test, students have to answer 2 written open questions in 10 minutes time.
Final grade is formed by the sum of the points obtained with the paper and the points obtained with the test. For the paper (including presentation), a non-attendant student can obtain up to 18 points. For the written test: first question (10 lines of writing) up to 7 points; second question (6 lines of writing) up to 5 points.
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. Industrial tourism, with a specific focus on food companies visits
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.