Degree Course: Food and Wine Technologies
A.Y. 2019/2020 
Conoscenza e capacità di comprensione
Il titolo di laureato in Tecnologie alimentari ed enologiche sarà conferito agli studenti che abbiano dimostrato di possedere un'adeguata conoscenza e capacità di comprensione delle discipline di base e di quelle caratterizzanti il settore alimentare ed enologico e del binomio processo produttivo - qualità del prodotto.
Tali conoscenze potranno essere conseguite grazie alla frequenza di lezioni frontali, seminari di approfondimento, attività pratico-sperimentali in laboratorio, cantina o vigneto, visite guidate d'istruzione o anche in altre attività formative programmate al di fuori dell'attività curriculare.
La capacità di comprensione delle conoscenze sarà stimolata da discussioni con i docenti durante le lezioni e lavori di gruppo in aula e/o laboratorio e quindi verificata attraverso prove in itinere, test di verifica anche non oggetto di valutazione finale, esami di profitto in forma orale, scritta, pratica o mista.Capacità di applicare conoscenza e comprensione
Il titolo di laureato in Tecnologie Alimentari ed Enologiche sarà conferito agli studenti che siano in grado di applicare le conoscenze e capacità di comprensione acquisite per inquadrare e risolvere problemi applicativi legati ai compiti tecnici di gestione e controllo tipici del laureato triennale.
Tale capacità sarà applicata nei vari ambiti del settore alimentare ed enologico (produzione, trasformazione, conservazione, distribuzione, analisi, valorizzazione) o nei settori ad esso collegati (impiantistica, certificazione, controllo e/o tutela dei prodotti, ristorazione collettiva) grazie anche all'utilizzo efficiente di metodiche specifiche di acquisizione, archiviazione ed elaborazione delle informazioni e dei dati, con un approccio integrato che, dal “campo alla tavola”, permetta di garantire sicurezza e qualità dei prodotti alimentari ed enologici, con attenzione anche alle ricadute sulla sostenibilità economica ed ambientale delle produzioni.
Laboratori di analisi delle matrici alimentari, di conservazione dei prodotti, di enologia, cantina e vigneto sperimentale sono palestre di pratica per le conoscenze teoriche acquisite nei corsi.
Il superamento della prova finale permetterà di verificare che lo studente sia in grado di dimostrare la sua capacità di applicare le conoscenze acquisite nell'ideare, pianificare, progettare e gestire processi e attività proprie del settore alimentare ed enologico.Autonomia di giudizio
Grazie al tipo di preparazione, i laureati in Tecnologie Alimentari ed Enologiche avranno la capacità di raccogliere e interpretare in modo autonomo i dati inerenti il sistema alimentare, vitivinicolo ed enologico, la sua gestione, la comprensione dei principali problemi legati al raggiungimento della qualità, alla legislazione, alla conservazione, al funzionamento e manutenzione dei macchinari.
Al termine degli studi il laureato avrà la capacità di confrontare e discutere i risultati sperimentali e di redigere appropriate relazioni conclusive ed esporle oralmente.
Avrà la capacità di reperire e vagliare fonti di informazioni, dati, letteratura scientifica utili a migliorare la qualità e l'efficienza delle produzioni alimentari, anche in termini di sostenibilità ambientale ed eco-compatibilità.
La verifica dell' acquisizione dell'autonomia di giudizio avverrà tramite la valutazione degli esiti conseguiti nelle discipline caratterizzanti nonchè nelle materie opzionali scelte dallo studente e con la valutazione del grado di autonomia e di capacità di lavorare singolarmente e in gruppo durante le attività pratiche e nello svolgimento dell'attività assegnata in preparazione della prova finale.Abilità comunicative
L'uso di presentazioni in formato multimediale su argomenti di studio o di esperienze in laboratorio consentirà ai laureati in Tecnologie Alimentari ed Enologiche di sostenere una discussione scientifica comunicando, anche con strumenti informatici, informazioni, idee, problemi e soluzioni a interlocutori specialisti e non.
Le abilità comunicative verranno sviluppate anche grazie alla possibilità di frequentare laboratori stranieri nell'ambito dei progetti di mobilità Erasmus.
Il laureato è in grado di comunicare efficacemente, oralmente e per iscritto, con persone di pari o inferiori competenze, anche utilizzando, nell'ambito disciplinare specifico, una lingua dell'Unione Europea diversa dalla propria, di norma l'inglese.
E' capace di interagire con altre persone, di collaborare e di adattarsi ad ambiti di lavoro e tematiche diverse.
La verifica dell'acquisizione di abilità comunicative, sia in forma scritta che orale, avverrà tramite la valutazione degli elaborati relativi alle attività di laboratorio, delle prove in itinere previste per le singole discipline e dell'elaborato predisposto per la prova finale ed esposto oralmente alla commissione di laurea.Capacità di apprendimento
Il Corso di Laurea in Tecnologie Alimentari ed Enologiche è organizzato in modo tale che gli studenti comprendano i metodi di indagine e di lavoro nei settori sia delle Tecnologie Alimentari che della Viticoltura ed Enologia.
Grazie al percorso formativo proposto, comprendente anche diversi CFU per tirocinio, prova finale e attività di laboratorio nei singoli corsi di insegnamento, per altre conoscenze utili per l'inserimento nel mondo del lavoro, nonché possibilità di svolgere periodi di soggiorno all'estero nell'ambito del progetto di mobilità Erasmus, i laureati in Tecnologie Alimentari ed Enologiche potranno sviluppare le capacità di apprendimento necessarie per operare nel mondo del lavoro.
Il Corso di Laurea fornisce gli strumenti cognitivi di base indispensabili per l'aggiornamento continuo delle conoscenze del settore, anche con strumenti che fanno uso delle nuove tecnologie di comunicazione, al fine di finalizzare il percorso formativo verso la soluzione dei molteplici problemi applicativi dell'intera filiera produttiva di alimenti e bevande.
I laureati avranno sviluppato quelle abilità di apprendimento che permettono di continuare gli studi in una laurea magistrale, in un master di I livello o di inserirsi direttamente nel mondo del lavoro.
La capacità di apprendimento sarà valutata mediante analisi della carriera del singolo studente, relativamente alle votazioni negli esami ed al tempo intercorso tra la frequenza dell'insegnamento e il superamento dell'esame, e mediante valutazione della capacità di auto-apprendimento maturata durante lo svolgimento dell'attività relativa alla prova finale.Requisiti di ammissione
L'iscrizione al Corso di Laurea in Tecnologie Alimentari ed Enologiche è possibile a coloro che siano in possesso di diploma di scuola secondaria superiore o di altro titolo conseguito all'estero e riconosciuto idoneo in base alla normativa vigente.
Per verificare il livello di preparazione all'ingresso, tutti gli studenti devono svolgere un test per accertare le conoscenze acquisite durante il percorso formativo della scuola superiore in matematica di base (algebra, geometria e logica) e chimica.
L'eventuale esito negativo del test non preclude l'immatricolazione al corso di studio, ma attribuisce un debito formativo in entrata (OFA, Obbligo Formativo Aggiuntivo) che lo studente dovrà colmare entro il primo anno di corso partecipando alle attività integrative di recupero organizzate dal Dipartimento.Prova finale
La prova finale è obbligatoria e consiste nella preparazione e discussione di un elaborato scritto su un argomento coerente con gli obiettivi formativi del corso di studi e commisurato al peso in crediti della prova finale: 6 CFU.
L'Elaborato è finalizzato all'approfondimento di una tematica specifica e/o al miglioramento di metodologie o tecniche e/o alla loro applicazione a casi di studio specifici della filiera alimentare ed enologica.
L'attività è svolta sotto la guida di un Docente di riferimento (Relatore), che concorda l'argomento con lo studente.
Il Docente segue il candidato in tutte le fasi del lavoro, segue la stesura dell'elaborato, ne approva la versione finale e presenta il candidato in seduta di laurea.
Il Relatore è nominato dal Coordinatore, su proposta dello studente, tra i docenti del Dipartimento o, previo parere favorevole del Consiglio di Corso di Studi, tra i docenti ufficiali del corso non appartenenti al Dipartimento.
Qualora lo studente decida di svolgere l'Elaborato finale in una struttura esterna all'Ateneo, con la quale sia stata stipulata apposita convenzione, ha comunque un Docente interno al Corso di Studi che agisce da Relatore.
Il Relatore formula alla commissione un parere sulla qualità dell'elaborato finale al momento della discussione del voto.
La relazione sul lavoro svolto è discussa davanti a una Commissione nominata dal Direttore su proposta del Coordinatore del Corso di Laurea.
Il candidato espone il proprio elaborato finale mettendo in evidenza la finalità del lavoro svolto, le procedure utilizzate, i risultati ottenuti e le capacità acquisite; l'elaborato può essere scritto in lingua inglese e nella stessa lingua può essere sostenuta la prova finale.
Per essere ammesso alla prova finale, lo studente deve:
- aver superato gli esami di profitto relativi agli insegnamenti previsti dal piano di studio, per un totale di 139 crediti formativi e acquisito i 12 CFU relativi alle attività formative autonomamente scelte;
- aver dato prova della conoscenza della lingua straniera (livello B1/B2), conseguendo 5 crediti;
- aver effettuato il tirocinio formativo presso un Ente pubblico o privato convenzionato, per complessivi 9 crediti;
- aver conseguito i crediti associati alle conoscenze utili per l'inserimento nel mondo del lavoro (9 CFU) e alla preparazione della prova finale (6 CFU).
Per il conseguimento della laurea lo studente dovrà superare con esito positivo la prova finale.Orientamento in ingresso
Le attività di orientamento in entrata realizzate dall'Università degli Studi della Tuscia si collocano a livello centrale (Ateneo) e periferico (Dipartimento).
Il Dipartimento di afferenza del CdS programma annualmente diverse attività di informazione agli studenti per consentire una scelta informata e consapevole del proprio percorso universitario.
L'obiettivo è di sostenere gli studenti nel passaggio dalla Scuola all'Università, nella convinzione che una scelta motivata sia la premessa indispensabile per un percorso universitario di successo.
In particolare questa forma di orientamento si realizza nelle seguenti attività:
a) incontri con le Scuole Superiori di secondo grado.
I docenti del corso di studio realizzano incontri in sede o presso le sedi degli Istituti con gli studenti dell'ultimo anno, dedicati alla presentazione dei CdS, di cui sono specificatamente illustrati, oltre agli obiettivi formativi, ai piani di studio e agli sbocchi professionali, anche le strutture a supporto della didattica, i servizi di assistenza e quelli per lo svolgimento di periodi di formazione sia all'esterno, sia all'estero; nel corso di ogni anno accademico, il Dipartimento organizza almeno una giornata dedicata all'incontro con le matricole (Open Day).
In quell'occasione sono presentati il Dipartimento e i vari Corsi di Laurea per facilitare l'inserimento dei nuovi studenti nell'ambiente universitario.
Seguono incontri di approfondimento con i Presidenti dei corsi di studio;
b) organizzazione di specifiche attività con le Scuole secondarie superiori che ne fanno richiesta, per l'approfondimento su tematiche riferibili alle competenze scientifiche del Dipartimento;
c) organizzazione di giornate di sensibilizzazione su tematiche di interesse generale e specifiche per i diversi corsi di laurea (giornata mondiale del suolo, delle foreste, sulla sicurezza alimentare), dove si alternano attività seminariali con audiovisivi, posters e dimostrazioni pratiche;
d) organizzazione di test di orientamento rivolti agli studenti del penultimo anno della Scuola secondaria di secondo grado aventi lo scopo di anticipare il contatto con le procedure richieste dal DM 270/2004 e di permettere agli studenti di autovalutare, verificare e consolidare le proprie conoscenze in relazione alla preparazione richiesta per i diversi corsi di studio ai quali è interessato;
e) sportello di orientamento attivato dal Dipartimento, a cui rivolgersi per acquisire informazioni sull'offerta formativa e sui servizi del Dipartimento di afferenza del corso;
f) partecipazione dei docenti a saloni / manifestazioni di orientamento di carattere nazionale o regionale, a giornate aperte ed eventi culturali organizzati nel territorio, finalizzati a presentare in modo ampio e dettagliato i percorsi formativi offerti dalla struttura didattica;
g) aggiornamento del sito web e del materiale informativo stampato per la più ampia diffusione.
Per lo svolgimento delle attività di orientamento la struttura didattica si avvale del supporto degli studenti senior e dei dottorandi selezionati in base a concorsi banditi dalla strutture stesse per il conferimento di assegni per attività di tutorato e orientamento.Il Corso di Studio in breve
La laurea in Tecnologie Alimentari ed Enologiche consente di acquisire una solida preparazione interdisciplinare nel settore alimentare, viticolo ed enologico, e forma laureati capaci di operare con competenza ed in autonomia in tutte le fasi della filiera che vanno dalla produzione al consumo dei prodotti alimentari ed enologici, compresa la capacità di agire per garantire la sicurezza igienico-sanitaria e la qualità dei prodotti, nonché la loro conservazione e distribuzione.
Il corso ha carattere professionalizzante con un approccio pratico-applicativo tale da consentire un facile e rapido inserimento del laureato nel mondo del lavoro.
Il corso è articolato in due curricula, Industrie alimentari e Viticoltura ed enologia, e prevede tre profili:
- Industrie alimentari, profilo Tecnologico;
- Industrie alimentari, profilo Gastronomico;
- Viticoltura ed Enologia, profilo Enologico.
Lo studente espliciterà le proprie scelte al momento della presentazione,
tramite il sistema informativo di ateneo, del piano di completamento o del piano di studio individuale,
secondo quanto stabilito dal regolamento didattico del corso di studio.
Industrie alimentari
Profilo Tecnologico
FIRST YEAR
First semester
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Course
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Credits
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Scientific Disciplinary Sector Code
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Contact Hours
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Exercise Hours
|
Laboratory Hours
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Personal Study Hours
|
Type of Activity
|
Language
|
|
13547 -
Matematica
(objectives)
The course of Mathematics aims to provide students with the basic tools of mathematical and quantitative analysis in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.
|
6
|
MAT/05
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40
|
-
|
8
|
-
|
Basic compulsory activities
|
ITA |
|
14975 -
Fisica
(objectives)
The course aims to introduce the student to the fundamental principles of Physics, in particular the Scientific Method, Mechanics, Statics and Dynamics of Fluids, Thermodynamics, Electromagnetism, with an outline of ionizing radiation, providing him with the fundamental knowledge of physics for a correct application to processes and phenomena of interest in Food Technologies, both from a theoretical and an experimental point of view.
|
6
|
FIS/07
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40
|
-
|
8
|
-
|
Basic compulsory activities
|
ITA |
|
18456 -
Biologia e microbiologia generale
|
|
|
-
Micorobiologia generale ed enologica
(objectives)
The aim of the course is to provide general knowledge of microbiology (Bactera and Yeast) with special enphases on growth and environmental effects on growth. The student will acquire basic knowledges on wine and food microbiology
|
6
|
AGR/16
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48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
-
Biologia generale
(objectives)
The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms.
The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application.
By the end of the course, students will be expected:
to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms.
to apply the biological approaches to specific problems.
to have developed the ability to understand biological issues.
to have developed ability to present biological issues and approaches using an appropriate scientific language.
to have developed the ability to learn autonomously biological issues.
|
6
|
BIO/05
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48
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
17756 -
Chimica
|
|
|
-
Chimica dei composti organici
(objectives)
Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises
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5
|
CHIM/03
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40
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
-
Chimica organica - Modulo I
|
Also available in another semester or year
|
|
-
Chimica organica - Modulo II
|
Also available in another semester or year
|
Second semester
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Course
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Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
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Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
16269 -
Genetica della vite e delle piante di interesse alimentare
(objectives)
AIMS
Let the student to know the inheritance of Mendelian traits and the problems related to gene association (linkage) and to the construction of genetic maps in higher plants. Provide the basic principles to understand the nature and structure of genetic material, its transmission, expression and modification (mutations) in living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains.
EXPECTED RESULTS
After completing the course, students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary characters; 2) are able to interpret the results of genetic crosses; 3) have acquired knowledge on the principles and methods to construct genetic maps in higher plants; 4) have acquired knowledge on the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest; 5) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 6) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
|
6
|
AGR/07
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40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
|
17756 -
Chimica
|
|
|
-
Chimica dei composti organici
|
Also available in another semester or year
|
|
-
Chimica organica - Modulo I
(objectives)
Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises
|
3
|
CHIM/06
|
24
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
-
Chimica organica - Modulo II
(objectives)
Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises
|
3
|
AGR/13
|
24
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
17766 -
Operazioni unitarie della tecnologia alimentare
(objectives)
The course aims to provide students with the basic knowledge needed to describe food and beverage production processes, to evaluate their transformation process and energy yields, to identify the mechanisms of momentum, heat, and mass transfer, and to understand the operation and performance of the main equipment and machinery used in food and beverage preservation processes by heating or water removal.
|
8
|
AGR/15
|
56
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
17784 -
Diritto alimentare europeo
|
6
|
IUS/03
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18140 -
Conoscenze utili per l'inserimento nel mondo del lavoro
|
1
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
Optional Group:
gruppo OPZIONALE IDONEITA' LINGUISTICA - (show)
|
5
|
|
|
|
|
|
|
|
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15621 -
Lingua inglese (idoneità)
(objectives)
To develop linguistic competences at level B1, as descibed by the Common European Framework of Reference for Languages (CEFR), and listed below:
UNDERSTANDING:
- LISTENING: I can understand the main points of clear standard speech on familiar matters regularly encountered in work, school, leisure, etc. I can understand the main point of many radio or TV programmes on current affairs or topics of personal or professional interest when the delivery is relatively slow and clear.
- READING: I can understand texts that consist mainly of high frequency everyday or job-related language. I can understand the description of events, feelings and wishes in personal letters
SPEAKING:
- SPOKEN INTERACTION: I can deal with most situations likely to arise whilst travelling in an area where the language is spoken. I can enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life (e.g. family, hobbies, work, travel and current events).
- SPOKEN PRODUCTION: I can connect phrases in a simple way in order to describe experiences and events, my dreams, hopes and ambitions. I can briefly give reasons and explanations for opinions and plans. I can narrate a story or relate the plot of a book or film and describe my reactions.
WRITING:
- WRITTEN PRODUCTION: I can writes Straightforward connected text on topics, which are familiar, or of personal interest.
|
5
|
L-LIN/12
|
40
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
18541 -
Lingua inglese(idoneità B2)
(objectives)
To develop linguistic competences at level B2, as descibed by the Common European Framework of Reference for Languages (CEFR), and listed below:
UNDERSTANDING:
- LISTENING: I can understand extended speech and lectures and follow even complex lines of argument provided the topic is reasonably familiar. I can understand most TV news and current affairs programmes. I can understand the majority of films in standard dialect.
- READING: I can read articles and reports concerned with contemporary problems in which the writers adopt particular stances or viewpoints. I can understand contemporary literary prose.
SPEAKING:
- SPOKEN INTERACTION: I can interact with a degree of fluency and spontaneity that makes regular interaction with native speakers quite possible. I can take an active part in discussion in familiar contexts, accounting for and sustaining my views.
- SPOKEN PRODUCTION: I can present clear, detailed descriptions on a wide range of subjects related to my field of interest. I can explain a viewpoint on a topical issue giving the advantages and disadvantages of various options.
WRITING:
- WRITTEN PRODUCTION: I can write clear, detailed text on a wide range of subjects related to my interests. I can write an essay or report, passing on information or giving reasons in support of or against a particular point of view.
|
5
|
|
40
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
SECOND YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
18137 -
Microbiologia degli alimenti
(objectives)
The student gets the knowledge of the microorganisms involved in food processes with specific reference to the preparation, conservation and microbiological quality of food products.
To provide the main knowledge on the presence of microorganisms in food, microbial ecology in agri-food ecosystems.
Role of microorganisms in food, fermentative metabolism, pathogenic bacteria and beneficial bacteria for human health.
To learn the notions concerning the meaning of microorganisms in food and their relationship to production technologies.
|
6
|
AGR/16
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
|
118532 -
Food Technology
|
|
|
-
Processes of olive oil, dairy technology and other products of animal origin
(objectives)
The course aims to allow students to acquire theoretical and practical notions on the main processes of food industry technologies.
The goal is to provide the basis for the knowledge of food processing processes both in the field of products of vegetable origin (oil industry, wine, and cereal industry) as well as products of animal origin (dairy industry, meat, and derivatives, fish products, egg products, and honey).
At the end of the course, and after passing the related exams, the student will be able to understand and describe all the process phases of production processes. They will have the necessary skills to innovate by critically evaluating the parameters that mobile food production lines aimed at best preserving the sensory, health, and commodity qualities of the food products studied.
The course also provides skills on the main techniques of food investigation to specific standards aimed at characterizing and evaluating the quality and suitability of the product studied by the regulations in force for the relative product classification and marketing.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
-
Quality and certification in food chains
(objectives)
The aim of the course is to provide the basis and common language for interacting with technicians/experts who deal with food quality.
Starting from the analysis of the evolution of the concept of quality, the course will deal with the paths concerning the correct management of the production processes of the food industry, the traceability and the quality of products and processes, also respecting the environment. The main standards (mandatory and voluntary) governing safety in the food sector, the implementation of HACCP systems and the certification of Safety Management Systems in the food industry will be studied. In particular, starting from the general concepts, cases of studies referring to specific supply chains will also be dealt with on the basis of the companies contacted, which are available from time to time.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
17785 -
Qualità delle produzioni arboree ed orticole
|
|
|
-
Produzioni arboree di qualità
(objectives)
The course aims to define the multiplicity of the meaning of the concept of quality of fruit production and to provide knowledge of the main factors controlling the quality of products during the production cycle. In relation to the main types of woody agricultural crops, the aspects of biology and developmental physiology most responsible for quality determinism will be addressed, as well as the aspects of cultivation techniques most appropriate for the sustainable production of quality fruit in relation to environmental conditions and limitations and market needs.
|
6
|
AGR/03
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
-
Produzioni orticole di qualità
(objectives)
The aim of the course is to define the concept of quality of vegetables, with insights on its various components. Considering the different types of vegetables, agronomic factors and technologies that modify the quality of production in different environmental contexts will be illustrated.
|
6
|
AGR/04
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
17757 -
Biochimica degli alimenti
(objectives)
A) TRAINING OBJECTIVES
According to the general training objectives set out in the SUA Form, this teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of human nutrition.
The main objectives of this course are:
i) provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived;
ii) illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate.
iii) understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
B) EXPECTED LEARNING RESULTS
1. Knowledge and understanding
At the end of the teaching course, students should be able to discuss/recognize:
i) the structures and chemical-physical properties of the most important food-biomolecules;
ii) the ways in which the digestive processes (of proteins, carbohydrates and lipids) take place;
iii) the main products of the digestive processes, the enzymes involved and their specificity;
iv) the absorption of compounds generated at gastro-intestinal level and mechanisms of their delivery to the cells /organs deputed to their complete degradation;
v) the basics of bioenergetics and enzymology;
vi) the main degradative pathways of: mono-, di- and polysaccharides; amino acids; triacylglycerols; fatty acids; glycerol; ethanol.
vii) the general scheme of metabolic processes which are involved in the production of ATP.
2. Applying knowledge and understanding
Upon passing the exam, students must be able to: recognize the functional groups of biological molecules, even those not specifically treated in class; discuss the potential reactivity of the various functional groups; describe the behavior in water of the main classes of biomolecules; evaluate the nutritional qualities of foods, on the basis of their composition.
3. Making judgments
Judgment skills will be stimulated during the delivery of lectures, with students being asked to provide their interpretation to practical biochemical issues (eg. food intolerances, use of food supplements, etc.). If necessary, the autonomy of judgment will be stimulated also by consulting selected scientific articles. The achieved level of judgment indipendence will be evaluated at the moment of final exam, too.
4. Communication skills
The lectures will be conducted in order to stimulate students discussion, on specific topics. During these discussions, students will be invited to express with an appropriate, concise, clear and effective scientific language. The student's communication skills will be tested also during the final exam.
5. Learning skills
The course will be provided in order to promote the learning of basic biochemical concepts, at the first; then, the lectures will deal with more complex biochemical issues. The students should take advantage of this course, adopting a personal (but rigorous) method of study; this method should allow them to improve their ability and autonomy of learning, thus strengthening their ability in independent study.
|
6
|
BIO/10
|
40
|
-
|
8
|
-
|
Basic compulsory activities
|
ITA |
|
18113 -
Difesa delle derrate alimentari
(objectives)
Obiettivo della disciplina è approfondire gli aspetti eziologici,biologici ed epidemiologici delle malattie delle piante provocate da parassiti vegetali ed indicare criticamente le principali tecniche di difesa utilizzabili in agricoltura
RISULTATI DI APPRENDIMENTO ATTESI
Conoscenza e capacità di comprensione
Acquisizione delle metodologie avanzate per lo sviluppo di strategia di difesa fitosanitaria nei riguardi dei principali patogeni vegetali.
Capacità di applicare conoscenza e comprensione
Capacità di effettuare in autonomia i rilievi e le elaborazioni necessarie per la attuazione di un intervento di difesa fitosanitaria.
Autonomia di giudizio
Valutazione delle problematiche fitopatologiche e dei possibili approcci di difesa con metodi tradizionali e innovativi.
Abilità comunicative
Capacità di esporre con linguaggio specifico i risultati degli studi svolti, anche ad un pubblico non esperto.
Capacità d’apprendimento
Capacità di aggiornamento con la consultazione di pubblicazioni scientifiche e divulgative nazionali ed internazionali, proprie del settore
|
6
|
AGR/12
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
|
18316 -
Principi di economia agroalimentare e vitivinicola
(objectives)
Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency.
Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it.
Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role.
The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies.
An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.
|
8
|
AGR/01
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
Optional Group:
Nuovo gruppo Industrie alimentari - tecnologico - (show)
|
12
|
|
|
|
|
|
|
|
|
18139 -
Storia, cultura e linguaggio del cibo
|
Also available in another semester or year
|
|
16270 -
Zootecnia e Produzioni animali
|
Also available in another semester or year
|
|
118533 -
Food industry machinery catering logistics
(objectives)
In general, to provide a complete overview of the techniques, machines and systems used in the food industry, from the treatment of raw materials to the packaging of the product.
In detail, the objectives can be summarised in the following points:
- understand how the chemical, physical-chemical and bio-chemical characteristics of the raw material influence the industrial process
- provide a complete overview of machines for the food industry
- to create the skills needed to understand industrial processes in the food sector
- know the main aspects and motivations that lead to the choice of a particular machine or a specific process
- to know the most promising technological innovations for the future
- lay the foundations for the use of 4th generation computing software
- enable students wishing to work as professionals in the food technology sector to acquire a solid foundation of engineering concepts, enabling them to communicate easily with specialised engineers
|
6
|
AGR/09
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
|
18274 -
Useful knowledge for entering the world of work
|
4
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
THIRD YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
18138 -
Tecnologie di conservazione, condizionamento e distribuzione degli alimenti
(objectives)
The course will introduce students to the principles, experimental approaches and analytical methods applied to fresh fruit and vegetables, from the packaging stage to product packaging. The course will have a technical/practical focus and will address issues related to product and process optimization in compliance with current regulations.
(a) knowledge and understanding (knoledge and understanding)
The results defined by this descriptor are pursued through frontal lessons, exercises and seminars.
in the course of teaching. The student will acquire:
Basic conceptual and analytical knowledge, both theoretical and applied, relating to the defined subjects
the training objectives of the course
Knowledge of tools and methodologies for quality control of fruit and vegetables
B. Applying knowledge and understanding
What is defined by this descriptor is achieved through frontal lessons, educational trips,
laboratory exercises and activities, analysis of problems and case studies carried out and discussed in class
promoting the direct participation of students.
Ability to understand and meet the requirements for high quality productions
Ability to use and understand the tools and analytical methods covered in the course
Ability to apply methodological tools and make choices aimed at resolving or minimizing the
production problems (or problem solving), both in qualitative and quantitative terms
C) Autonomy of judgment (making judgements)
On the basis of the following descriptor, the course aims to provide all students with
the tools needed to be able to interpret the experimental results of the sector and for the
development of critical thinking.
D) Communication skills
The ability is developed through the active involvement of students in the classroom, through written exercises,
the interaction with the teacher outside of class hours through the Google Classroom platform and the
carrying out online tests using Google Modules on specific topics related to the course.
E) Learning skills
The student is involved in the research of scientific articles related to the themes inherent to the course, in the understanding of the text and in the critical analysis of the content of the same.
|
6
|
AGR/15
|
40
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18326 -
Tirocinio in azienda
|
9
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
14952 -
A scelta libera dello studente
|
12
|
|
96
|
-
|
-
|
-
|
Elective activities
|
ITA |
|
18273 -
Trasformazioni molecolari e alimenti fermentati
(objectives)
The purpose of this course is to provide the student with a detailed knowledge on the microbial physiology and the microbial interactions during food fermentations, and on the importance of the correct selection of microorganisms for precise control of the fermentation processes.
EXPECTED LEARNING RESULTS
Knowledge and understanding
The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and fermentation techniques to produce fermented foods and beverages.
Applying Knowledge and Understanding
What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies.
Autonomy of judgment
The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking.
Communication skills
The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.
Learning ability
The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.
|
10
|
CHIM/11
|
80
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18462 -
Useful knowledge for entering the world of work
|
4
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
Optional Group:
Nuovo gruppo Industrie alimentari - tecnologico - (show)
|
12
|
|
|
|
|
|
|
|
|
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
Optional Group:
Nuovo gruppo Industrie alimentari - tecnologico - (show)
|
12
|
|
|
|
|
|
|
|
|
18139 -
Storia, cultura e linguaggio del cibo
(objectives)
The aim of the discipline is to promote interdisciplinary reflection related to nutrition and the social representations related to it to deepen students' knowledge of the historical and historical-cultural foundations of food, gastronomy, dietetics with references to the contemporary scenario. Knowledge and notions relating to the cultural dimension of food also in relation to the evolution of food technologies, food production and consumption will, in this sense, integrate scientific and technological knowledge and skills acquired by the students of the CdStudio. Another goal is to enhance the oral and written expressive skills of students who are essential for access to specific professional and work fields coming out of the Degree Program with reference to the current scenario of the production, distribution and consumption of food products.
|
6
|
L-FIL-LET/14
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
16270 -
Zootecnia e Produzioni animali
|
Also available in another semester or year
|
|
118533 -
Food industry machinery catering logistics
|
Also available in another semester or year
|
|
|
17779 -
Scienza dell'alimentazione
(objectives)
Learning Objectives
The course of Food Science and Food Safety aims to provide students with the tools necessary to understand the various aspects of nutrition both from the point of view of digestion and absorption and regarding the metabolic fate of nutrients. Furthermore, the important aspect of the prevention of the main diseases linked to food consumption; The understanding of the importance of nutrition in the prevention of chronic degenerative diseases will also be stimulated.
Expected learning outcomes
Knowledge and understanding: Developing knowledge of the principles of Food Science and Human Nutrition; To raise awareness of the general principles of nutrient biochemistry; To introduce the functions and interaction of nutrients with the cellular and molecular system
Ability to apply knowledge and understanding: Knowing how to use the information learned in class to be able to treat feeding topics in a strictly scientific way that are far from the various forms of simplification and distortion from reality recently developed by the media and by non-specialized pseudo information. Finally, students will be able to apply this knowledge in the food production and distribution industries.
Making judgements: Being able to identify scientific mechanisms that are the basis of nutrition science in order to formulate adequate judgments about various foods and their real effect on health. Communication skills: The students' ability to talk, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method that led to the statements discussed during the course.
Learning skills: Being able to discuss scientific topics related to nutrition also in its bio-medical applications and in the implications in the relationship of nutrition with health. This skill will be developed and tested by involving students in oral discussions in the classroom.
|
6
|
MED/49
|
40
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
15638 -
Elaborato finale
|
6
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
Profilo Enogastronomico
FIRST YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
13547 -
Matematica
(objectives)
The course of Mathematics aims to provide students with the basic tools of mathematical and quantitative analysis in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.
|
6
|
MAT/05
|
40
|
-
|
8
|
-
|
Basic compulsory activities
|
ITA |
|
14975 -
Fisica
(objectives)
The course aims to introduce the student to the fundamental principles of Physics, in particular the Scientific Method, Mechanics, Statics and Dynamics of Fluids, Thermodynamics, Electromagnetism, with an outline of ionizing radiation, providing him with the fundamental knowledge of physics for a correct application to processes and phenomena of interest in Food Technologies, both from a theoretical and an experimental point of view.
|
6
|
FIS/07
|
40
|
-
|
8
|
-
|
Basic compulsory activities
|
ITA |
|
18456 -
Biologia e microbiologia generale
|
|
|
-
Micorobiologia generale ed enologica
(objectives)
The aim of the course is to provide general knowledge of microbiology (Bactera and Yeast) with special enphases on growth and environmental effects on growth. The student will acquire basic knowledges on wine and food microbiology
|
6
|
AGR/16
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
-
Biologia generale
(objectives)
The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms.
The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application.
By the end of the course, students will be expected:
to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms.
to apply the biological approaches to specific problems.
to have developed the ability to understand biological issues.
to have developed ability to present biological issues and approaches using an appropriate scientific language.
to have developed the ability to learn autonomously biological issues.
|
6
|
BIO/05
|
48
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
17756 -
Chimica
|
|
|
-
Chimica dei composti organici
(objectives)
Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises
|
5
|
CHIM/03
|
40
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
-
Chimica organica - Modulo I
|
Also available in another semester or year
|
|
-
Chimica organica - Modulo II
|
Also available in another semester or year
|
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
17784 -
Diritto alimentare europeo
|
6
|
IUS/03
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
Optional Group:
gruppo OPZIONALE IDONEITA' LINGUISTICA - (show)
|
5
|
|
|
|
|
|
|
|
|
15621 -
Lingua inglese (idoneità)
(objectives)
To develop linguistic competences at level B1, as descibed by the Common European Framework of Reference for Languages (CEFR), and listed below:
UNDERSTANDING:
- LISTENING: I can understand the main points of clear standard speech on familiar matters regularly encountered in work, school, leisure, etc. I can understand the main point of many radio or TV programmes on current affairs or topics of personal or professional interest when the delivery is relatively slow and clear.
- READING: I can understand texts that consist mainly of high frequency everyday or job-related language. I can understand the description of events, feelings and wishes in personal letters
SPEAKING:
- SPOKEN INTERACTION: I can deal with most situations likely to arise whilst travelling in an area where the language is spoken. I can enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life (e.g. family, hobbies, work, travel and current events).
- SPOKEN PRODUCTION: I can connect phrases in a simple way in order to describe experiences and events, my dreams, hopes and ambitions. I can briefly give reasons and explanations for opinions and plans. I can narrate a story or relate the plot of a book or film and describe my reactions.
WRITING:
- WRITTEN PRODUCTION: I can writes Straightforward connected text on topics, which are familiar, or of personal interest.
|
5
|
L-LIN/12
|
40
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
18541 -
Lingua inglese(idoneità B2)
(objectives)
To develop linguistic competences at level B2, as descibed by the Common European Framework of Reference for Languages (CEFR), and listed below:
UNDERSTANDING:
- LISTENING: I can understand extended speech and lectures and follow even complex lines of argument provided the topic is reasonably familiar. I can understand most TV news and current affairs programmes. I can understand the majority of films in standard dialect.
- READING: I can read articles and reports concerned with contemporary problems in which the writers adopt particular stances or viewpoints. I can understand contemporary literary prose.
SPEAKING:
- SPOKEN INTERACTION: I can interact with a degree of fluency and spontaneity that makes regular interaction with native speakers quite possible. I can take an active part in discussion in familiar contexts, accounting for and sustaining my views.
- SPOKEN PRODUCTION: I can present clear, detailed descriptions on a wide range of subjects related to my field of interest. I can explain a viewpoint on a topical issue giving the advantages and disadvantages of various options.
WRITING:
- WRITTEN PRODUCTION: I can write clear, detailed text on a wide range of subjects related to my interests. I can write an essay or report, passing on information or giving reasons in support of or against a particular point of view.
|
5
|
|
40
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
|
17756 -
Chimica
|
|
|
-
Chimica dei composti organici
|
Also available in another semester or year
|
|
-
Chimica organica - Modulo I
(objectives)
Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises
|
3
|
CHIM/06
|
24
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
-
Chimica organica - Modulo II
(objectives)
Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises
|
3
|
AGR/13
|
24
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
17766 -
Operazioni unitarie della tecnologia alimentare
(objectives)
The course aims to provide students with the basic knowledge needed to describe food and beverage production processes, to evaluate their transformation process and energy yields, to identify the mechanisms of momentum, heat, and mass transfer, and to understand the operation and performance of the main equipment and machinery used in food and beverage preservation processes by heating or water removal.
|
8
|
AGR/15
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
16269 -
Genetica della vite e delle piante di interesse alimentare
(objectives)
AIMS
Let the student to know the inheritance of Mendelian traits and the problems related to gene association (linkage) and to the construction of genetic maps in higher plants. Provide the basic principles to understand the nature and structure of genetic material, its transmission, expression and modification (mutations) in living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains.
EXPECTED RESULTS
After completing the course, students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary characters; 2) are able to interpret the results of genetic crosses; 3) have acquired knowledge on the principles and methods to construct genetic maps in higher plants; 4) have acquired knowledge on the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest; 5) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 6) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
|
6
|
AGR/07
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
|
118566 -
Useful knowledge for entry into the world of work
|
3
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
SECOND YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
18137 -
Microbiologia degli alimenti
(objectives)
The student gets the knowledge of the microorganisms involved in food processes with specific reference to the preparation, conservation and microbiological quality of food products.
To provide the main knowledge on the presence of microorganisms in food, microbial ecology in agri-food ecosystems.
Role of microorganisms in food, fermentative metabolism, pathogenic bacteria and beneficial bacteria for human health.
To learn the notions concerning the meaning of microorganisms in food and their relationship to production technologies.
|
6
|
AGR/16
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
|
17785 -
Qualità delle produzioni arboree ed orticole
|
|
|
-
Produzioni arboree di qualità
(objectives)
The course aims to define the multiplicity of the meaning of the concept of quality of fruit production and to provide knowledge of the main factors controlling the quality of products during the production cycle. In relation to the main types of woody agricultural crops, the aspects of biology and developmental physiology most responsible for quality determinism will be addressed, as well as the aspects of cultivation techniques most appropriate for the sustainable production of quality fruit in relation to environmental conditions and limitations and market needs.
|
6
|
AGR/03
|
40
|
-
|
8
|
-
|
Related or supplementary learning activities
|
ITA |
|
-
Produzioni orticole di qualità
(objectives)
The aim of the course is to define the concept of quality of vegetables, with insights on its various components. Considering the different types of vegetables, agronomic factors and technologies that modify the quality of production in different environmental contexts will be illustrated.
|
6
|
AGR/04
|
40
|
-
|
8
|
-
|
Related or supplementary learning activities
|
ITA |
|
118532 -
Food Technology
|
|
|
-
Processes of olive oil, dairy technology and other products of animal origin
(objectives)
The course aims to allow students to acquire theoretical and practical notions on the main processes of food industry technologies.
The goal is to provide the basis for the knowledge of food processing processes both in the field of products of vegetable origin (oil industry, wine, and cereal industry) as well as products of animal origin (dairy industry, meat, and derivatives, fish products, egg products, and honey).
At the end of the course, and after passing the related exams, the student will be able to understand and describe all the process phases of production processes. They will have the necessary skills to innovate by critically evaluating the parameters that mobile food production lines aimed at best preserving the sensory, health, and commodity qualities of the food products studied.
The course also provides skills on the main techniques of food investigation to specific standards aimed at characterizing and evaluating the quality and suitability of the product studied by the regulations in force for the relative product classification and marketing.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
-
Quality and certification in food chains
(objectives)
The aim of the course is to provide the basis and common language for interacting with technicians/experts who deal with food quality.
Starting from the analysis of the evolution of the concept of quality, the course will deal with the paths concerning the correct management of the production processes of the food industry, the traceability and the quality of products and processes, also respecting the environment. The main standards (mandatory and voluntary) governing safety in the food sector, the implementation of HACCP systems and the certification of Safety Management Systems in the food industry will be studied. In particular, starting from the general concepts, cases of studies referring to specific supply chains will also be dealt with on the basis of the companies contacted, which are available from time to time.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
18316 -
Principi di economia agroalimentare e vitivinicola
(objectives)
Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency.
Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it.
Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role.
The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies.
An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.
|
8
|
AGR/01
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18113 -
Difesa delle derrate alimentari
(objectives)
Obiettivo della disciplina è approfondire gli aspetti eziologici,biologici ed epidemiologici delle malattie delle piante provocate da parassiti vegetali ed indicare criticamente le principali tecniche di difesa utilizzabili in agricoltura
RISULTATI DI APPRENDIMENTO ATTESI
Conoscenza e capacità di comprensione
Acquisizione delle metodologie avanzate per lo sviluppo di strategia di difesa fitosanitaria nei riguardi dei principali patogeni vegetali.
Capacità di applicare conoscenza e comprensione
Capacità di effettuare in autonomia i rilievi e le elaborazioni necessarie per la attuazione di un intervento di difesa fitosanitaria.
Autonomia di giudizio
Valutazione delle problematiche fitopatologiche e dei possibili approcci di difesa con metodi tradizionali e innovativi.
Abilità comunicative
Capacità di esporre con linguaggio specifico i risultati degli studi svolti, anche ad un pubblico non esperto.
Capacità d’apprendimento
Capacità di aggiornamento con la consultazione di pubblicazioni scientifiche e divulgative nazionali ed internazionali, proprie del settore
|
6
|
AGR/12
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
|
Optional Group:
Nuovo gruppo industrie alimentari - enogastronomico - (show)
|
12
|
|
|
|
|
|
|
|
|
18139 -
Storia, cultura e linguaggio del cibo
|
Also available in another semester or year
|
|
16270 -
Zootecnia e Produzioni animali
|
Also available in another semester or year
|
|
118533 -
Food industry machinery catering logistics
(objectives)
In general, to provide a complete overview of the techniques, machines and systems used in the food industry, from the treatment of raw materials to the packaging of the product.
In detail, the objectives can be summarised in the following points:
- understand how the chemical, physical-chemical and bio-chemical characteristics of the raw material influence the industrial process
- provide a complete overview of machines for the food industry
- to create the skills needed to understand industrial processes in the food sector
- know the main aspects and motivations that lead to the choice of a particular machine or a specific process
- to know the most promising technological innovations for the future
- lay the foundations for the use of 4th generation computing software
- enable students wishing to work as professionals in the food technology sector to acquire a solid foundation of engineering concepts, enabling them to communicate easily with specialised engineers
|
6
|
AGR/09
|
40
|
-
|
8
|
-
|
Related or supplementary learning activities
|
ITA |
|
|
118567 -
Useful knowledge for entry into the world of work
|
3
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
17757 -
Biochimica degli alimenti
(objectives)
A) TRAINING OBJECTIVES
According to the general training objectives set out in the SUA Form, this teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of human nutrition.
The main objectives of this course are:
i) provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived;
ii) illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate.
iii) understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
B) EXPECTED LEARNING RESULTS
1. Knowledge and understanding
At the end of the teaching course, students should be able to discuss/recognize:
i) the structures and chemical-physical properties of the most important food-biomolecules;
ii) the ways in which the digestive processes (of proteins, carbohydrates and lipids) take place;
iii) the main products of the digestive processes, the enzymes involved and their specificity;
iv) the absorption of compounds generated at gastro-intestinal level and mechanisms of their delivery to the cells /organs deputed to their complete degradation;
v) the basics of bioenergetics and enzymology;
vi) the main degradative pathways of: mono-, di- and polysaccharides; amino acids; triacylglycerols; fatty acids; glycerol; ethanol.
vii) the general scheme of metabolic processes which are involved in the production of ATP.
2. Applying knowledge and understanding
Upon passing the exam, students must be able to: recognize the functional groups of biological molecules, even those not specifically treated in class; discuss the potential reactivity of the various functional groups; describe the behavior in water of the main classes of biomolecules; evaluate the nutritional qualities of foods, on the basis of their composition.
3. Making judgments
Judgment skills will be stimulated during the delivery of lectures, with students being asked to provide their interpretation to practical biochemical issues (eg. food intolerances, use of food supplements, etc.). If necessary, the autonomy of judgment will be stimulated also by consulting selected scientific articles. The achieved level of judgment indipendence will be evaluated at the moment of final exam, too.
4. Communication skills
The lectures will be conducted in order to stimulate students discussion, on specific topics. During these discussions, students will be invited to express with an appropriate, concise, clear and effective scientific language. The student's communication skills will be tested also during the final exam.
5. Learning skills
The course will be provided in order to promote the learning of basic biochemical concepts, at the first; then, the lectures will deal with more complex biochemical issues. The students should take advantage of this course, adopting a personal (but rigorous) method of study; this method should allow them to improve their ability and autonomy of learning, thus strengthening their ability in independent study.
|
6
|
BIO/10
|
40
|
-
|
8
|
-
|
Basic compulsory activities
|
ITA |
THIRD YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
18273 -
Trasformazioni molecolari e alimenti fermentati
(objectives)
The purpose of this course is to provide the student with a detailed knowledge on the microbial physiology and the microbial interactions during food fermentations, and on the importance of the correct selection of microorganisms for precise control of the fermentation processes.
EXPECTED LEARNING RESULTS
Knowledge and understanding
The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and fermentation techniques to produce fermented foods and beverages.
Applying Knowledge and Understanding
What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies.
Autonomy of judgment
The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking.
Communication skills
The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.
Learning ability
The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.
|
10
|
CHIM/11
|
80
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18138 -
Tecnologie di conservazione, condizionamento e distribuzione degli alimenti
(objectives)
The course will introduce students to the principles, experimental approaches and analytical methods applied to fresh fruit and vegetables, from the packaging stage to product packaging. The course will have a technical/practical focus and will address issues related to product and process optimization in compliance with current regulations.
(a) knowledge and understanding (knoledge and understanding)
The results defined by this descriptor are pursued through frontal lessons, exercises and seminars.
in the course of teaching. The student will acquire:
Basic conceptual and analytical knowledge, both theoretical and applied, relating to the defined subjects
the training objectives of the course
Knowledge of tools and methodologies for quality control of fruit and vegetables
B. Applying knowledge and understanding
What is defined by this descriptor is achieved through frontal lessons, educational trips,
laboratory exercises and activities, analysis of problems and case studies carried out and discussed in class
promoting the direct participation of students.
Ability to understand and meet the requirements for high quality productions
Ability to use and understand the tools and analytical methods covered in the course
Ability to apply methodological tools and make choices aimed at resolving or minimizing the
production problems (or problem solving), both in qualitative and quantitative terms
C) Autonomy of judgment (making judgements)
On the basis of the following descriptor, the course aims to provide all students with
the tools needed to be able to interpret the experimental results of the sector and for the
development of critical thinking.
D) Communication skills
The ability is developed through the active involvement of students in the classroom, through written exercises,
the interaction with the teacher outside of class hours through the Google Classroom platform and the
carrying out online tests using Google Modules on specific topics related to the course.
E) Learning skills
The student is involved in the research of scientific articles related to the themes inherent to the course, in the understanding of the text and in the critical analysis of the content of the same.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
Optional Group:
Nuovo gruppo industrie alimentari - enogastronomico - (show)
|
12
|
|
|
|
|
|
|
|
|
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
Optional Group:
Nuovo gruppo industrie alimentari - enogastronomico - (show)
|
12
|
|
|
|
|
|
|
|
|
18139 -
Storia, cultura e linguaggio del cibo
(objectives)
The aim of the discipline is to promote interdisciplinary reflection related to nutrition and the social representations related to it to deepen students' knowledge of the historical and historical-cultural foundations of food, gastronomy, dietetics with references to the contemporary scenario. Knowledge and notions relating to the cultural dimension of food also in relation to the evolution of food technologies, food production and consumption will, in this sense, integrate scientific and technological knowledge and skills acquired by the students of the CdStudio. Another goal is to enhance the oral and written expressive skills of students who are essential for access to specific professional and work fields coming out of the Degree Program with reference to the current scenario of the production, distribution and consumption of food products.
|
6
|
L-FIL-LET/14
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
16270 -
Zootecnia e Produzioni animali
|
Also available in another semester or year
|
|
118533 -
Food industry machinery catering logistics
|
Also available in another semester or year
|
|
|
14952 -
A scelta libera dello studente
|
12
|
|
96
|
-
|
-
|
-
|
Elective activities
|
ITA |
|
17779 -
Scienza dell'alimentazione
(objectives)
Learning Objectives
The course of Food Science and Food Safety aims to provide students with the tools necessary to understand the various aspects of nutrition both from the point of view of digestion and absorption and regarding the metabolic fate of nutrients. Furthermore, the important aspect of the prevention of the main diseases linked to food consumption; The understanding of the importance of nutrition in the prevention of chronic degenerative diseases will also be stimulated.
Expected learning outcomes
Knowledge and understanding: Developing knowledge of the principles of Food Science and Human Nutrition; To raise awareness of the general principles of nutrient biochemistry; To introduce the functions and interaction of nutrients with the cellular and molecular system
Ability to apply knowledge and understanding: Knowing how to use the information learned in class to be able to treat feeding topics in a strictly scientific way that are far from the various forms of simplification and distortion from reality recently developed by the media and by non-specialized pseudo information. Finally, students will be able to apply this knowledge in the food production and distribution industries.
Making judgements: Being able to identify scientific mechanisms that are the basis of nutrition science in order to formulate adequate judgments about various foods and their real effect on health. Communication skills: The students' ability to talk, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method that led to the statements discussed during the course.
Learning skills: Being able to discuss scientific topics related to nutrition also in its bio-medical applications and in the implications in the relationship of nutrition with health. This skill will be developed and tested by involving students in oral discussions in the classroom.
|
6
|
MED/49
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18326 -
Tirocinio in azienda
|
9
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
15638 -
Elaborato finale
|
6
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
118568 -
Useful knowledge for entry into the world of work
|
3
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
Viticoltura ed enologia
Percorso STANDARD
FIRST YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
13547 -
Matematica
(objectives)
The course of Mathematics aims to provide students with the basic tools of mathematical and quantitative analysis in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.
|
6
|
MAT/05
|
40
|
-
|
8
|
-
|
Basic compulsory activities
|
ITA |
|
14975 -
Fisica
(objectives)
The course aims to introduce the student to the fundamental principles of Physics, in particular the Scientific Method, Mechanics, Statics and Dynamics of Fluids, Thermodynamics, Electromagnetism, with an outline of ionizing radiation, providing him with the fundamental knowledge of physics for a correct application to processes and phenomena of interest in Food Technologies, both from a theoretical and an experimental point of view.
|
6
|
FIS/07
|
40
|
-
|
8
|
-
|
Basic compulsory activities
|
ITA |
|
18456 -
Biologia e microbiologia generale
|
|
|
-
Micorobiologia generale ed enologica
(objectives)
The aim of the course is to provide general knowledge of microbiology (Bactera and Yeast) with special enphases on growth and environmental effects on growth. The student will acquire basic knowledges on wine and food microbiology
|
6
|
AGR/16
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
-
Biologia generale
(objectives)
The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms.
The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application.
By the end of the course, students will be expected:
to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms.
to apply the biological approaches to specific problems.
to have developed the ability to understand biological issues.
to have developed ability to present biological issues and approaches using an appropriate scientific language.
to have developed the ability to learn autonomously biological issues.
|
6
|
BIO/05
|
48
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
17756 -
Chimica
|
|
|
-
Chimica dei composti organici
(objectives)
Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises
|
5
|
CHIM/03
|
40
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
-
Chimica organica - Modulo I
|
Also available in another semester or year
|
|
-
Chimica organica - Modulo II
|
Also available in another semester or year
|
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
16269 -
Genetica della vite e delle piante di interesse alimentare
(objectives)
AIMS
Let the student to know the inheritance of Mendelian traits and the problems related to gene association (linkage) and to the construction of genetic maps in higher plants. Provide the basic principles to understand the nature and structure of genetic material, its transmission, expression and modification (mutations) in living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains.
EXPECTED RESULTS
After completing the course, students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary characters; 2) are able to interpret the results of genetic crosses; 3) have acquired knowledge on the principles and methods to construct genetic maps in higher plants; 4) have acquired knowledge on the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest; 5) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 6) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
|
6
|
AGR/07
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
|
17756 -
Chimica
|
|
|
-
Chimica dei composti organici
|
Also available in another semester or year
|
|
-
Chimica organica - Modulo I
(objectives)
Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises
|
3
|
CHIM/06
|
24
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
|
-
Chimica organica - Modulo II
(objectives)
Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises
|
3
|
AGR/13
|
24
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
17784 -
Diritto alimentare europeo
|
6
|
IUS/03
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18141 -
Principi di operazioni unitarie della tecnologia alimentare
(objectives)
The course aims to provide students with the basic knowledge needed to describe food and beverage production processes, to evaluate their transformation process and energy yields, to identify the mechanisms of momentum, heat, and mass transfer, and to understand the operation and performance of the main equipment and machinery used in food and beverage preservation processes by heating or water removal.
|
6
|
AGR/15
|
40
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
Optional Group:
gruppo OPZIONALE IDONEITA' LINGUISTICA - (show)
|
5
|
|
|
|
|
|
|
|
|
15621 -
Lingua inglese (idoneità)
(objectives)
To develop linguistic competences at level B1, as descibed by the Common European Framework of Reference for Languages (CEFR), and listed below:
UNDERSTANDING:
- LISTENING: I can understand the main points of clear standard speech on familiar matters regularly encountered in work, school, leisure, etc. I can understand the main point of many radio or TV programmes on current affairs or topics of personal or professional interest when the delivery is relatively slow and clear.
- READING: I can understand texts that consist mainly of high frequency everyday or job-related language. I can understand the description of events, feelings and wishes in personal letters
SPEAKING:
- SPOKEN INTERACTION: I can deal with most situations likely to arise whilst travelling in an area where the language is spoken. I can enter unprepared into conversation on topics that are familiar, of personal interest or pertinent to everyday life (e.g. family, hobbies, work, travel and current events).
- SPOKEN PRODUCTION: I can connect phrases in a simple way in order to describe experiences and events, my dreams, hopes and ambitions. I can briefly give reasons and explanations for opinions and plans. I can narrate a story or relate the plot of a book or film and describe my reactions.
WRITING:
- WRITTEN PRODUCTION: I can writes Straightforward connected text on topics, which are familiar, or of personal interest.
|
5
|
L-LIN/12
|
40
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
18541 -
Lingua inglese(idoneità B2)
(objectives)
To develop linguistic competences at level B2, as descibed by the Common European Framework of Reference for Languages (CEFR), and listed below:
UNDERSTANDING:
- LISTENING: I can understand extended speech and lectures and follow even complex lines of argument provided the topic is reasonably familiar. I can understand most TV news and current affairs programmes. I can understand the majority of films in standard dialect.
- READING: I can read articles and reports concerned with contemporary problems in which the writers adopt particular stances or viewpoints. I can understand contemporary literary prose.
SPEAKING:
- SPOKEN INTERACTION: I can interact with a degree of fluency and spontaneity that makes regular interaction with native speakers quite possible. I can take an active part in discussion in familiar contexts, accounting for and sustaining my views.
- SPOKEN PRODUCTION: I can present clear, detailed descriptions on a wide range of subjects related to my field of interest. I can explain a viewpoint on a topical issue giving the advantages and disadvantages of various options.
WRITING:
- WRITTEN PRODUCTION: I can write clear, detailed text on a wide range of subjects related to my interests. I can write an essay or report, passing on information or giving reasons in support of or against a particular point of view.
|
5
|
|
40
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
|
18140 -
Conoscenze utili per l'inserimento nel mondo del lavoro
|
1
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
SECOND YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
17795 -
Viticoltura I
(objectives)
Aim of the course is to provide basic knowledge on the grapevine starting from the definition of the biological system as individual, as well as part of a whole agro-ecosystem, i.e. the vineyard. Through the comprehension of the basic biology and physiology of the grapevine system, of the interaction plant-environment (climate-soil), the principle of the agronomical techniques, the student will understand the main environmental impacts related to the vineyard ecosystems and the best strategies for matching the goal of productivity, product quality, environmental sustainability and landscape safeguard.
Learning outcomes
KNOWELDGE AND COMPREHENSION ABILITY - Knowledge of the agro-phenological cycle of the grapevine, and of the structure and functionality of the agro-ecosystem. Understanding of the physiological base of the main agronomical techniques in the management of the vineyard agro-ecosystem and understanding of the strategies for mitigating the depletion of the environmental resources (biodiversity, soil fertility, atmosphere quality and landscape) through the vine knowledge.
ABILITY TO USE KNOWELDEGE AND COMPREHENSION- Acquisition of a good knowledge of the vineyard agro-ecosystems suitable for applying the acquired information in the vineyard planning and management.
INDEPENDENCE OF JUDGEMENT - To have developed the ability of interpreting and evaluating the different viticultural models and the status of the vines.
LEARNING ABILITIES - To have developed the ability to describe and interpret the different traits of the grapevine agro-ecosystem (organization, functionality, management) and the different traits of the vines (vigour, production, stress owing to biotic or abiotic agents). This skill will be developed through the direct student involvement in a joint discussion during the frontal lessons either in the classroom and during technical tours.
|
8
|
AGR/03
|
56
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18137 -
Microbiologia degli alimenti
(objectives)
The student gets the knowledge of the microorganisms involved in food processes with specific reference to the preparation, conservation and microbiological quality of food products.
To provide the main knowledge on the presence of microorganisms in food, microbial ecology in agri-food ecosystems.
Role of microorganisms in food, fermentative metabolism, pathogenic bacteria and beneficial bacteria for human health.
To learn the notions concerning the meaning of microorganisms in food and their relationship to production technologies.
|
6
|
AGR/16
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
|
18301 -
Enologia I
(objectives)
Providing informations on grape maturity for wine making, on grape components and their trasformation during wine processing; providing notions on different fermentations and main biochemical pathways related to first part of vinification process
|
8
|
AGR/15
|
56
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
118577 -
Difesa della vite
|
|
|
-
Entomologia
(objectives)
The course aims to provide the student with the basics to understand the structure and complexity of the hexapods, their role and their meaning with particular regard to the species given over to the grapevine.
|
6
|
AGR/11
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
-
Patologia
|
Also available in another semester or year
|
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
18316 -
Principi di economia agroalimentare e vitivinicola
(objectives)
Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency.
Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it.
Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role.
The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies.
An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.
|
8
|
AGR/01
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18329 -
Tirocinio in azienda
|
4
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
18274 -
Useful knowledge for entering the world of work
|
4
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
Optional Group:
gruppo OPZIONALE affini e integrativi II anno - (show)
|
12
|
|
|
|
|
|
|
|
|
18458 -
Viticulture II and agrarian chemistry
|
|
|
-
Viticoltura II
(objectives)
The course will allow the student to: (i) acquire knowledge on Italian wine biodiversity and the ability to consult national / regional databases functional to the knowledge and enhancement of the main traditional and ancient Italian vines divided by regions; (ii) acquire knowledge on the main environmental emergencies and the effects on the cultivation of vines in the world; (iii) acquiring functional methodologies for the characterization of the wine-growing vocationality, with particular attention to the current climatic trends. The course will also allow the student to: understand and interpret qualitative production results according to the relationship between grape variety, environment, soil; to acquire knowledge on canopy and soil management techniques functional to preserve the quality of production and environmental sustainability (iii) acquire information on the possibility of managing the spatial variability of the vineyard (qualitative and quantitative) thanks to the use of new technologies such as precision viticulture - from remote and proximal sensing.
|
6
|
AGR/03
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
-
Chimica agraria
(objectives)
Educational objectives: At the end of the course the student will acquire:
- knowledge of the chemical-physical characteristics of the components of grapes, musts, and wines; the review of biomolecules carried out during the course will also be extended to their impact on the food sector
- understanding of the basic reactions that occur in winemaking, storage, aging, stabilization, and bottling
- ability to document and communicate knowledge acquired with appropriate terminology;
- ability to promote self-updating.
|
6
|
AGR/13
|
40
|
-
|
8
|
-
|
Related or supplementary learning activities
|
ITA |
|
18459 -
Viticulture II and terroir
|
|
|
-
Viticoltura
(objectives)
The course will allow the student to: (i) acquire knowledge on Italian wine biodiversity and the ability to consult national / regional databases functional to the knowledge and enhancement of the main traditional and ancient Italian vines divided by regions; (ii) acquire knowledge on the main environmental emergencies (e.g. climate change) and the effects on the cultivation of vines in the world; (iii) acquiring functional methodologies for the characterization of the wine-growing vocationality, with particular attention to the current climatic trends.
The course will allow the student to: i) understand and interpret qualitative production results according to the relationship between grape variety, environment, soil; ii) to acquire knowledge on soil management techniques functional to preserve the quality of production and environmental sustainability (iii) to acquire information on the possibility of managing the spatial variability of the vineyard (qualitative and quantitative) thanks to the use of new technologies such as precision viticulture
|
6
|
AGR/03
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
-
Il suolo nel terroir
(objectives)
The course will introduce students to pedological survey principles and approaches. The course aims to provide basic knowledge on the genesis and evolution of soils and provide the basis for further studies specialized in soil knowledge as part of the terroir in viticulture. The course will also introduce students to the main techniques of working and managing soils both in relation to the cultivation of vines and in relation to climate change.
Expected learning outcomes
KNOWLEDGE AND UNDERSTANDING: To have developed the knowledge of the principles of Pedology. Knowledge of pedogenetic factors and processes and possible relationships with the wine terroir.
ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING: Have an understanding of the approaches to the description of the station and the morphology of the pedological profile.
AUTONOMY OF JUDGMENT To be able to interpret the basic pedogenetic process. Ability to assess the suitability of a soil for wine production according to the characteristics of the environment and the place where it is located. Ability to interpret the experimental results of chemical-physical analysis of a soil.
COMMUNICATION SKILLS
Being able to present works on scientific themes clearly and briefly.
LEARNING SKILLS Being able to describe scientific topics related to Pedology in written and oral form.
|
6
|
AGR/14
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
|
118577 -
Difesa della vite
|
|
|
-
Entomologia
|
Also available in another semester or year
|
|
-
Patologia
(objectives)
The course aims to provide the student with the basics to understand the dynamics of the pathogens of the vineyard system and the protection systems
|
6
|
AGR/12
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
17757 -
Biochimica degli alimenti
(objectives)
A) TRAINING OBJECTIVES
According to the general training objectives set out in the SUA Form, this teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of human nutrition.
The main objectives of this course are:
i) provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived;
ii) illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate.
iii) understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
B) EXPECTED LEARNING RESULTS
1. Knowledge and understanding
At the end of the teaching course, students should be able to discuss/recognize:
i) the structures and chemical-physical properties of the most important food-biomolecules;
ii) the ways in which the digestive processes (of proteins, carbohydrates and lipids) take place;
iii) the main products of the digestive processes, the enzymes involved and their specificity;
iv) the absorption of compounds generated at gastro-intestinal level and mechanisms of their delivery to the cells /organs deputed to their complete degradation;
v) the basics of bioenergetics and enzymology;
vi) the main degradative pathways of: mono-, di- and polysaccharides; amino acids; triacylglycerols; fatty acids; glycerol; ethanol.
vii) the general scheme of metabolic processes which are involved in the production of ATP.
2. Applying knowledge and understanding
Upon passing the exam, students must be able to: recognize the functional groups of biological molecules, even those not specifically treated in class; discuss the potential reactivity of the various functional groups; describe the behavior in water of the main classes of biomolecules; evaluate the nutritional qualities of foods, on the basis of their composition.
3. Making judgments
Judgment skills will be stimulated during the delivery of lectures, with students being asked to provide their interpretation to practical biochemical issues (eg. food intolerances, use of food supplements, etc.). If necessary, the autonomy of judgment will be stimulated also by consulting selected scientific articles. The achieved level of judgment indipendence will be evaluated at the moment of final exam, too.
4. Communication skills
The lectures will be conducted in order to stimulate students discussion, on specific topics. During these discussions, students will be invited to express with an appropriate, concise, clear and effective scientific language. The student's communication skills will be tested also during the final exam.
5. Learning skills
The course will be provided in order to promote the learning of basic biochemical concepts, at the first; then, the lectures will deal with more complex biochemical issues. The students should take advantage of this course, adopting a personal (but rigorous) method of study; this method should allow them to improve their ability and autonomy of learning, thus strengthening their ability in independent study.
|
6
|
BIO/10
|
40
|
-
|
8
|
-
|
Basic compulsory activities
|
ITA |
THIRD YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
17791 -
Enologia II
(objectives)
1. TRAINING OBJECTIVES
According with the training objectives of the CdL Food and Wine Technologies, the teaching is aimed at providing an articulated and systematic knowledge of winemaking of different types of wine and developing professional skills that will allow to follow the transformation phases of grape and wine.
2. EXPECTED LEARNING OUTCOMES
I. Knowledge and understanding
General aspects and interconnections of chemical, biochemical and microbiological phenomena that may occur during winemaking and storage of wines
II. Applying knowledge and understanding
Operational tasks of managing chemical, biochemical and microbiological phenomena that may occur during winemaking and storage of wines, in relation to the productive objective
III. Making judgments
By analyzing examples of process criticality, the ability to interpret, understand, and re-elaborate the possible solutions
IV. Communication skills
Ability to expose clearly and briefly, in addition to arguing with professional terminology, case studies in classroom and laboratory
V. Learning skills
Attitude to analyze the subject matter, to study from different sources and to make the appropriate relations between the theoretical aspects of the classroom and the texts with those applied in laboratory and cellar
ping professional skills that will allow to follow the transformation phases of grape and wine.
|
8
|
AGR/15
|
56
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
18170 -
Principi di chimica e biotecnologie delle fermentazioni
(objectives)
The purpose of this course is to provide the student with a detailed knowledge of microbial physiology and microbial interactions during food fermentation and the importance of the correct selection of microorganisms for precise control of the fermentation processes.
EXPECTED LEARNING RESULTS
Knowledge and understanding
The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and fermentation techniques to produce fermented foods and beverages.
Applying Knowledge and Understanding
What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies.
Autonomy of judgment
The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking.
Communication skills
The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.
Learning ability
The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.
|
6
|
CHIM/11
|
40
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
14952 -
A scelta libera dello studente
|
12
|
|
96
|
-
|
-
|
-
|
Elective activities
|
ITA |
|
18462 -
Useful knowledge for entering the world of work
|
4
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
18330 -
Work placement
|
5
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
Optional Group:
gruppo OPZIONALE affini e integrativi A12 III anno - (show)
|
12
|
|
|
|
|
|
|
|
|
18142 -
Analisi del vino e vini speciali
(objectives)
The course is based on two integrated parts wich, respectively, are referred to the learning notions of oenological analysis, and to the knowledge of the oenological procedures known as 'special vinifications'. The firstone didactic block is addressed to give to the students basic knowledges, as theoretical and practical way, on the main analytical determinations, based on official and legal protocols, for principal enological measurements on winegrapes, musts and wines. Otherwise, the secondone modulus is aimed at treating vinifications of dehydrated/withered winegrapes (for both sweet or dry wines production); botrytized wines, fortified and sparkling wine production. During the course and at the end of it, the student will acquire: 1) knowledge and understanding; 2) applying knowledge and understanding; 3) making judgements; 4) communication skills; 5) communication skills
|
6
|
AGR/15
|
40
|
-
|
8
|
-
|
Related or supplementary learning activities
|
ITA |
|
16573 -
Enologia applicata
(objectives)
The course is addressed to give significant informations and knowledge tools aimed at finalizing the arguments and the themes already treated and developed along the courses of Enology and Viticulture. In detail, within the educational activities, frontal lectures in the classroom (or remotely managed) together with technical visits and experiences directly carried out at the winery will be proposed to the students. The goal of this approach is to treat the technical topics related to the viticulture and enology from a very practical point of view. It is in program that some parts of the educational program will be offered as seminars with the participation of technicians and very important professionals
|
6
|
AGR/15
|
40
|
-
|
8
|
-
|
Related or supplementary learning activities
|
ITA |
|
118575 -
Macchine per l'industria vitivinicola
(objectives)
The student will acquire basic skills in order to develop the mechanization of the operations of the wine-making companies.
In particular, he must be able to choose suitable machines for quality production (knowing materials, operating modes) and respecting constraints on mechanization (economic, environmental, safety, etc.).
EXPECTED LEARNING RESULTS
• Knowledge and understanding skills
The student will acquire knowledge and understanding about the principles underlying the design and operation of machines and plants, and will be able to introduce them into viticulture and enology companies, while respecting various types of constraints.
• Ability to apply knowledge and understanding
The student will have to acquire the skills to apply the theoretical knowledge of the topics dealt with in the course with a critical sense for the identification of individual machines, machinery, or a processing plant for viticulture and enology.
• Autonomy of judgment
The student should be able to select specific machines and plants suitable for viticulture and enology industry in a targeted manner without letting them be influenced by the construction companies and also by respecting the social, scientific or ethical aspects of each mechanization decision.
• Communicative Skills
Students should be able to communicate machine and plant information and their technical and economic requirements to third parties (employers, clients such as wine industries, farms, etc.), motivating them choices.
• Learning ability
The articulation of the course will be developed in such a way as to convey to the students at first the "transversal" basic concepts, regarding any type of machine. Next, individual types of machines will be treated (the most common in viticulture and enology). The topics will be dealt in order to stimulate the will to learn, in the logic of gradually developing knowledge, from mechanical materials, principles, construction and safety, to machine management. The same logic is required in the creation of a presentation that will be taken into account in the assessment of learning.
|
6
|
AGR/09
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
|
15638 -
Elaborato finale
|
6
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
