Supplier's Planning and Food Quality

A.Y. 2023/2024
5
Max ECTS
48
Overall hours
SSD
BIO/09
Language
Italian
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.
Single course

This course can be attended as a single course.

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.

Gastronomic food preparation (2 CFU):
· Cook & serve, cook & hold & serve, cook & chill, cook & freeze, sous vide: 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;
· Educational visits (TBC)

Effects of different storage and cooking procedures on nutritional quality of macro and micronutrients (0.5 CFU):
· influence of different cooking techniques on nutritional quality (micronutrients: losses and bioavailability);
· others compounds of nutritional interest: (phytochemicals, dietary fiber, antinutrients, etc.);
· fourth and fifth range products: convenience of use and nutritional characteristics.

Role of institutional bodies in the control of the agri-food sector: (0.5 CFU)
· supplier selection criteria;
· organic, Km 0, short supply chain, etc.
· preparation and packaging;
· transport and distribution;
· roles and expectations of the Competent Authority.

Tender of foodservices: (1.0 CFU)
· samples of studies of the tenders;
· standards of award of the contract and warranties (quality certifications);
· suitability of the foodstuffs and not with respect to the standards required by the Special tenders (food quality, size, weights, etc.).

Role of institutions, associations, ministry in promoting a correct lifestyle (1.0 CFU)
· health promotion: guidelines, strategies, programmes;
· nutrition education: objectives, contents, methodologies;
· interventions in the collective catering sector.
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
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 evaluating the tender specifications and in identifying the most suitable types 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.
BIO/09 - PHYSIOLOGY - University credits: 5
Field activity: 16 hours
Lessons: 32 hours
Professor: Martini Daniela
Professor(s)