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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Supplier’s planning and food quality
Code: G-00H-
Teacher:  Paolo Simonetti
Year:   
Term: 
CFU: 
CFU subdivision: Lectures: 4
Other: 1
Basic aims:  Acquire knowledge about the material properties of foods. Knowing the tender documents for the restoration. Learn the method of preparation of formulations with different culinary ties (cool / warm, chilled, frozen) and assess their effects on nutritional components.
Acquired skills:  Ability to identify the product point of view foodstuffs and manage supplies. Reading skills of the tender for catering. Ability to quantify changes in nutrient loading as a function of the cooking process.
Course contents:  Nutritional qualities of food (0.5 CFU)
Fresh gastronomic products for foodservices: (1 CFU)
Tender of foodservices: (1,5 CFU)
Commercial food preparation (didactic visits to commercial restaurant and foodservices facility centres) (1,5 CFU)
Effects of different storage and cooking procedures on nutritional quality of macro and micronutrients (0,5 CFU):
Program:  Nutritional qualities of food (0.5 CFU):
- Chemical characteristics of foods and requirements in foodservices.

Fresh gastronomic products for foodservices: (1 CFU):
- Criteria for the selection of suppliers;
- Preparation and packaging, transport and customs clearing, distribution;
- Codex Alimentarius Europaeous (CAE): examining methods and principles for the evaluation of nutritional quality.

Tender of foodservices: (1,5 CFU):
- Samples of studies of the tenders;
- Standards of award of the contract and warranties (quality certification);
- Adequacy of foodstuffs and no compared to the requested standards from special tenders (foods quality, calibre, weights, etc.).

Commercial food preparation (didactic visits to commercial restaurant and foodservices facility centres) (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;
- Didactic visit to an experimental kitchen;
- Visit a cooking centre for foodservices;
- 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 (0,5 CFU):
- Macronutrients: proteins (composition, digestibility and nutritional quality), lipids (peroxidation) 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:  Of great utility, for those students who must attend the course, is
the knowledge of the biochemistry and human nutrition basic
concepts
Preparatory instructions:  It is highly recommended having already passed the exam on
Human Nutrition, before attending the course.
Learning materials:  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
Documents provided by the teacher available on Ariel
Other info:  The course is planned in 3 CFU of formal lessons, 1 CFU of
didactic visit near foodservice structures and 1 CFU of
professional seminars.


The final examination consists of an oral discussion on the topics
addressed during the lessons, designed to measure the knowledge
on the different food production and service methods and the
competencies acquired in order to analyze tender for foodservices.
DOWNLOAD
Program of Supplier’s planning and food quality (pdf version)
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