Oral examination planned to test the knowledge of the skills acquired during the course, with particular regard to: characteristics of raw materials and finished products; transformation processes and relative incidence of production technologies on food quality, safety and functional properties.
During the course the students will be invited to elaborate a group work, on topics not teched in the classroom. Each student They will have to collaborate with 2-3 other students. Each work will be shown in the classroom and it will be evaluated both in its completeness and in the specific contribution of each student. The integration and uniformity of specific contributions within the working group as well as the correctness, completeness, clarity, and ability to synthesis in the written and the oral presentation will be assessed. This work will serve to stimulate the ability to work in groups and interact with other colleagues, as well as the ability to consult and use bibliographic material, both on paper and online
The evaluation obtained by each student for the group work will be an integral part of the final overall evaluation, with a weight of 1/3.