Supplier's planning and food quality

A.Y. 2020/2021
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.
Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
TEACHING METHODS
The lessons will be held on the Microsoft Teams platform and can be followed both synchronously based on the timetable of the second semester and asynchronously as they will be recorded and uploaded on the ARIEL website.
Some lessons, situation permitting, will be in presence. The methods and criteria for attending face-to-face lessons, which provide for a reservation with a special app, will be published on time in the Ariel pages of the course, as well as notices relating to any update related to the evolution of the legislation imposed by Covid- 19.

COURSE SYLLABUS AND TEACHING RESOURCES
The contents and reference material will not be changed.

ASSESSMENT METHODS AND CRITERIA
The final exam, if permitted by regulation, will be oral test in person.
If, due to the restrictions imposed by the Covid-19 regulation, it will not be possible to carry it out in the presence, the exam will be held orally using the Microsoft Teams platform.
The final exam 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.
Course syllabus
The course is planned in 3 CFU of frontal lessons, 1 CFU of didactic visit near 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.).
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
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 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.
BIO/09 - PHYSIOLOGY - University credits: 5
Field activity: 16 hours
Lessons: 32 hours
Professor: Simonetti Paolo
Professor(s)
Reception:
Via G. Colombo, 60 (first floor) Milano