Supplier's Planning and Food Quality
A.Y. 2022/2023
Learning objectives
The course aims to provide students with knowledge of the commodity characteristics of foods and the use of special tender specifications in foodservice. One other purpose is teaching the preparation methods of gastronomic formulations with different ties (cool/warm, chilled, frozen), assessing their effects on nutritional components.
Expected learning outcomes
At the end of the course the student will learn how to identify and managing supplies of foodstuff and he will be able to understand foodservice catering tenders specifications in appreciating the qualitative aspects. He will learn skills to identify nutritional changes according to the cooking processes.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
The course is planned in 3 CFU of frontal lessons, 1 CFU of didactic visit to foodservice structures and 1 CFU of professional seminars.
Qualitative characteristics of food products for foodservices: (1,5 CFU):
- Codex Alimentarius Europaeous (CAE): examining methods and principles for the evaluation of nutritional quality;
- Criteria for the selection of suppliers;
- Preparation, packaging, transport and distribution of gastronomic formulations.
Tender of foodservices: (1,0 CFU):
- Samples of studies of the tenders;
- Standards of award of the contract and warranties (quality certifications);
- Chemical characteristics of foods (foods quality, size, weights, etc.).
Commercial food preparation (didactic visits to foodservices facility) (1,5 CFU):
- Cook & serve, cook & hold & serve, cook & chill, cook & freeze: characteristics, advantages and disadvantages;
- Choice and conservation of ingredients;
- Food preparation techniques;
- Cooking methods;
- Evaluation of the stability and shelf-life of food dishes;
- Typical recipes, technical data of the finished product;
- Typical menu for different parties and its handling with software programs;
- Special diets.
Effects of different storage and cooking procedures on nutritional quality of macro and micronutrients (1,0 CFU):
- Macronutrients: proteins (composition, digestibility and nutritional quality), lipids (peroxidation) and carbohydrates (processed starch products, maltodextrins, resistant starch, glycemic index);
- Micronutrients: bioavailability and preservation of vitamins and minerals;
- Others compounds of nutritional interest: (phytochemicals, dietary fiber, antinutrients, etc.).
Qualitative characteristics of food products for foodservices: (1,5 CFU):
- Codex Alimentarius Europaeous (CAE): examining methods and principles for the evaluation of nutritional quality;
- Criteria for the selection of suppliers;
- Preparation, packaging, transport and distribution of gastronomic formulations.
Tender of foodservices: (1,0 CFU):
- Samples of studies of the tenders;
- Standards of award of the contract and warranties (quality certifications);
- Chemical characteristics of foods (foods quality, size, weights, etc.).
Commercial food preparation (didactic visits to foodservices facility) (1,5 CFU):
- Cook & serve, cook & hold & serve, cook & chill, cook & freeze: characteristics, advantages and disadvantages;
- Choice and conservation of ingredients;
- Food preparation techniques;
- Cooking methods;
- Evaluation of the stability and shelf-life of food dishes;
- Typical recipes, technical data of the finished product;
- Typical menu for different parties and its handling with software programs;
- Special diets.
Effects of different storage and cooking procedures on nutritional quality of macro and micronutrients (1,0 CFU):
- Macronutrients: proteins (composition, digestibility and nutritional quality), lipids (peroxidation) and carbohydrates (processed starch products, maltodextrins, resistant starch, glycemic index);
- Micronutrients: bioavailability and preservation of vitamins and minerals;
- Others compounds of nutritional interest: (phytochemicals, dietary fiber, antinutrients, etc.).
Prerequisites for admission
It is highly recommended having already passed the exam on Community nutrition, before attending the course.
Teaching methods
Frontal lessons, professional seminars, educational visits of food service companies and/or GDO
Teaching Resources
- Alimenti: Caratteristiche nutrizionali, Analisi e controllo - F. Fidanza - Idelson-Gnocchi ed. (Napoli) 1996
- Chimica degli Alimenti - P. Cappelli, V. Vannucchi -Zanichelli Editore, Bologna 2005
- Manuale della Ristorazione, Salvatore Ciappellano - Casa Editrice Ambrosiana, Milano 2009
- Slides provided by the teacher available on Ariel
- Chimica degli Alimenti - P. Cappelli, V. Vannucchi -Zanichelli Editore, Bologna 2005
- Manuale della Ristorazione, Salvatore Ciappellano - Casa Editrice Ambrosiana, Milano 2009
- Slides provided by the teacher available on Ariel
Assessment methods and Criteria
The final exam will be oral and the questions will be designed to evaluate the learning of different topics listed in the program with particular attention on the critical capability acquired by the student in identifying the most suitable type of foodservice system to guarantee the nutritional characteristics of the required menu.
Exam registration is compulsory and must be carried out within the deadline set through the UNIMIA site available at http://www.unimi.it/. The evaluation is expressed by a rating from 0 to 30. The rating is communicated to each individual student by the teacher at the end of the exam.
Exam registration is compulsory and must be carried out within the deadline set through the UNIMIA site available at http://www.unimi.it/. The evaluation is expressed by a rating from 0 to 30. The rating is communicated to each individual student by the teacher at the end of the exam.
BIO/09 - PHYSIOLOGY - University credits: 5
Field activity: 16 hours
Lessons: 32 hours
Lessons: 32 hours
Professor:
Martini Daniela
Professor(s)