Instructor: Prof.ssa Alessandra Guidi
Prof. Beniamino Cenci Goga
Dr. Lorenzo Castigliego
University of Pisa /Gambero Rosso Catania 2015
The aim of the course is to impart the main principles of food science and technology, their implementation in the food industry and all the issues related to food safety and risk management. Students will directly experience, with theoretical and practical classes, the major traditional and modern techniques used in food processing and preservation along with critical issues in food regulations, controls and nutrition.
Overview and key concepts:
Food hazards; Food Frauds; DNA and Foodborne Disease
Meat Products: ham and salami (processing and safety); Milk products: cheeses (processing and safety); Fish, food trends and safety; Food hazards; Foodborne Disease
FOOD IN TUSCANY
Tuscan Food Industry; Tuscan Cuisine; wine in Tuscany; olive oil in Tuscany; Sustainability & food production
Workshops: Students directly experience the food production world by visiting farms and processing plants in Pisa, Volterra, Florence and Poggibonsi (Siena): Ham and salami factory; Pecorino Cheese factory; Multifunctional bio farms & Social farms/ Winery.