CABRAS MARTELLI CHIMICA DEGLI ALIMENTI PDF

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Teacher Maria Teresa Rodriguez Estrada. Credits 6. Teaching Mode Traditional lectures. Language Italian. Basic knowledge about the chemical, physical-chemical and physical modifications of food components, due to processing and storage. In particular, the student will be able: to critically evaluate the diverse problems related to chemical, physico-chemical and physical modifications of food components and to suggest possible solutions to improve food quality.

Specific applications in some food products will be faced to study more in depth and undertand these aspects.

It is not necessary to buy specific textbooks: the teaching material will be provided to students through distribution list or AMS Campus. Trasformazione e Conservazione , Zanichelli, Bologna, Fennema's Food Chemistry , 4th ed. The exams are focused on the students' assessment of knowledge acquisition of the program topics, as well as on the evaluation of the overall mentality and the skill acquired to face those topics.

Text books, published articles, materials used during lessons, databases, websites, search engines, literature search techniques Practical lessons lab session. See the website of Maria Teresa Rodriguez Estrada. Search Search Close. People Structures Close. My e-mail for students My e-mail for staff Close. Facebook Twitter Linkedin Send to friend. Search Course unit catalogue.

Consultation textbooks: - Cabras P. Teaching tools Text books, published articles, materials used during lessons, databases, websites, search engines, literature search techniques Practical lessons lab session Office hours See the website of Maria Teresa Rodriguez Estrada.

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