Degree Course: Food science and human nutrition
A.Y. 2022/2023 
Conoscenza e capacità di comprensione
Al termine dell'attività formativa, i laureati acquisiranno conoscenze relative alla qualità alimentare e microbiologica, alla composizione chimica delle matrici alimentari, agli effetti chimico-biologici delle molecole nutrizionali e non-nutrizionali, e alle problematiche nutrizionali relativi a soggetti in particolari condizioni fisiologiche/patologiche, alla formulazione di nutraceutici ed alimenti funzionali, e all’impatto che la produzione degli alimenti hanno sull’ambiente.
La conoscenza e la capacità di comprensione saranno stimolate durante tutto il percorso formativo mediante la frequenza ai corsi di insegnamento, alle attività curricolari ed integrative, nonché mediante lo studio individuale.
La modalità di accertamento della conoscenza e capacità di comprensione sarà verificata prevalentemente mediante prove d'esame, scritte (saggio breve, questionari), orali e pratiche, nonché in sede di preparazione e discussione della prova finale.Capacità di applicare conoscenza e comprensione
Il processo formativo è finalizzato ad acquisire competenze riguardanti il saper valutare lo stato nutrizionale e la composizione corporea, saper valutare la sicurezza alimentare degli alimenti, saper informare gli operatori in relazione alla sicurezza alimentare, saper applicare i principi di dietetica in condizioni patologiche e fisiologiche ed elaborare profili nutrizionali specifici, valutare le proprietà nutraceutiche, chimiche e microbiologiche degli alimenti ed avere familiarità approfondita sui metodi scientifici di indagine.
La capacità di applicare conoscenze e comprensione sarà acquisita mediante esperienze pratiche e la valutazione delle abilità sarà compiuta mediante esperienze pratiche individuali o di gruppo.Autonomia di giudizio
Il laureato deve possedere la capacità di acquisire autonomia nella valutazione dei dati sperimentali e nell'interpretazione dei risultati ottenuti.
L'autonomia di giudizio viene sviluppata attraverso la frequenza alla totalità degli insegnamenti previsti, ma in particolare durante le attività previste per il tirocinio curriculare e la prova finale.Abilità comunicative
Il titolo finale magistrale è conferito agli studenti che abbiano acquisito la capacità di comunicare la totalità delle conoscenze acquisite nel corso degli studi.
In particolare, lo studente deve: saper comunicare, in modo chiaro e con un linguaggio adeguato, informazioni, idee e soluzioni ai problemi attraverso corrette forme scritte ed orali in italiano ed inglese; saper presentare, mediante adeguate tecniche informatiche, il lavoro progettuale sia nei suoi esiti conclusivi che nei vari momenti elaborativi intermedi; saper utilizzare termini tecnici appropriati alle diverse tipologie di insegnamenti; saper trasmettere e confrontare il proprio specifico know-how tecnico-scientifico nell'ambito di team di lavoro multidisciplinari, avvalendosi di tutti gli strumenti di comunicazione e sintesi progettuale acquisiti nel percorso formativo.
Sotto quest'aspetto assume un'importanza particolare la conoscenza della lingua inglese come indispensabile strumento di comunicazione in contesti di studio e di lavoro internazionali, motivazione per cui si è scelto di svolgere il corso in modalità mista italiano/inglese.
Inoltre, la prova finale offre allo studente un'ulteriore opportunità di approfondimento e di verifica delle capacità di analisi, elaborazione e comunicazione del lavoro svolto, prevedendo una discussione davanti ad una commissione di un elaborato riguardante argomenti relativi al percorso di studio effettuato.
Capacità di apprendimento
Il titolo finale è conferito agli studenti che abbiano sviluppato le abilità di apprendimento necessarie sia in funzione di un eventuale inserimento diretto nel mondo del lavoro sia nella prospettiva del proseguimento degli studi in corsi post-laurea.
Il laureato dovrà dimostrare di aver acquisito una professionalità e al contempo una capacità critica che gli consentirà di scegliere se proseguire gli studi o intraprendere la professione.
Infine, la verifica delle capacità di apprendimento avverrà anche durante lo svolgimento della prova finale, in cui lo studente dovrà sviluppare un elaborato applicando in modo autonomo le conoscenze acquisite nel corso del triennio.
Requisiti di ammissione
Per essere ammessi al corso di Laurea Magistrale in Scienze dell'alimentazione e della nutrizione umana occorre essere in possesso di una laurea triennale (o quinquennale) o di altro titolo di studi equipollente conseguito all'estero.
Il CdS si rivolge ai laureati che abbiano acquisito una buona preparazione nelle discipline chimiche, fisiche e matematiche e un’approfondita conoscenza delle discipline biologiche.
In particolare, l'accesso al corso è consentito a tutti coloro che sono in possesso di una laurea triennale in Scienze Biologiche (L-13 ed equipollenti), in Scienze e Tecnologie Agro-alimentari (L-26 ed equipollenti), in Dietistica (classe SNT/03 ed equipollenti) e Biotecnologie (L-2 ed ed equipollenti) o di altri titoli acquisiti all'estero e riconosciuti idonei.
Le modalità di verifica dei requisiti di accesso, sia per gli studenti con titolo italiano, sia per gli studenti con titolo conseguito all’estero, sono definite nel Regolamento del CdS.
L'ammissione è altresì subordinata all'accertamento dell'adeguata preparazione personale, che verrà effettuato mediante un colloquio di valutazione svolto dalla Commissione Didattica del CdS.
Il calendario dei colloqui verrà pubblicato annualmente sul sito web di Dipartimento.Prova finale
La prova finale prevede un periodo annuale di attività di ricerca da svolgersi presso i laboratori afferenti al Corso di Laurea magistrale o in altre strutture interne o esterne al Dipartimento di Scienze Ecologiche e Biologiche.
Durante il lavoro sperimentale, lo studente acquisirà conoscenze sulle metodologie sperimentali e sul metodo di indagine scientifico, nonché di analisi ed elaborazione dei dati.
Per la tipologia del percorso formativo e della figura professionale formata, l'originalità della tesi deve essere intesa come risultato di una attività sperimentale.
Nel corso del lavoro di preparazione, lo studente dovrà anche svolgere lavoro di ricerca bibliografica sull'argomento, nei testi scientifici e su riviste specializzate.
L'elaborato originale finale verrà predisposto sotto la guida di un docente Relatore, e opzionalmente di un secondo docente o esperto esterno, con la funzione di Correlatore.
L'attività sperimentale viene documentata mediante un elaborato scritto, in italiano o in inglese, strutturato secondo le linee di una pubblicazione scientifica, redatto dallo studente sotto la supervisione del docente relatore ed opzionalmente del docente correlatore.
L'elaborato sarà revisionato da un docente Contro-relatore e verrà discusso di fronte ad una Commissione di Laurea.
La prova finale mira a dimostrare la maturazione del candidato in termini di autonomia operativa, gestione delle strumentazioni, delle metodologie e degli strumenti di valutazione, la sua capacità di collegamento delle diverse conoscenze acquisite nell'arco del CdS, nonché le sue capacità comunicative e di trasferimento delle conoscenze.Orientamento in ingresso
L’orientamento in ingresso è un servizio erogato dal Dipartimento DEB dell’Università degli Studi della Tuscia ed è articolato su un insieme di attività finalizzate a consentire allo studente una scelta informata e consapevole del proprio percorso da intraprendere, coerente con le proprie attitudini ed aspirazioni.
In particolare, questa forma di orientamento si basa sulle seguenti iniziative:
• Partecipazione ad eventi (locali/nazionali) e manifestazioni (Open Day Ateneo, Open Day di dipartimento) per l'orientamento.
In queste giornate vengono presentate le proposte formative dei corsi di laurea con la partecipazione dei docenti, in modo che ciascuno studente possa avere un primo contatto con i futuri professori e formulare domande che chiariscano dubbi e curiosità.
Negli Open Day delle Lauree sarà possibile non soltanto illustrare il percorso formativo, ma anche far vedere quali project work sono stati sviluppati dagli studenti già iscritti, mettere in contatto questi ultimi con i ragazzi potenzialmente interessati all'iscrizione ed anche con chi, già laureato, si è inserito nel mondo del lavoro o sta continuando con la formazione universitaria.
• Realizzazione di brochure, locandine, poster con la presentazione dei corsi di studio e i relativi sbocchi occupazionali e professionali.
• Aggiornamento costante del sito web del dipartimento e della home page dei corsi di studio, con una serie di pagine e sezioni dedicate alle diverse informazioni utili tanto agli studenti interessati all'iscrizione ai corsi quanto a coloro che già sono iscritti; al sito internet sono anche associati i profili Facebook e Instagram del Dipartimento.
• Visite programmate dei locali di Ateneo dedicati ai vari corsi di studio per poter consentire agli studenti interessati di visitare le strutture, i laboratori didattici e i laboratori di ricerca.
Gli incontri sono organizzati direttamente dai docenti responsabili dell'orientamento in entrata.
Il Corso di Studio in breve
Il corso di Laurea Magistrale in Scienze dell’Alimentazione e della Nutrizione Umana (LM-61 – Classe delle Lauree Magistrali in Scienze della Nutrizione Umana) è un corso ad accesso libero che nasce dall’esigenza di ampliare l’offerta formativa dell’Università degli Studi della Tuscia ed in particolare del Dipartimento di Scienze Ecologiche e Biologiche (DEB), nell’ambito delle discipline relative alla scienza dell’alimentazione e nutrizione.
Nella progettazione di questo corso è stato coinvolto anche il Dipartimento per la Innovazione nei sistemi Biologici, Agroalimentari e Forestali (DIBAF) dello stesso Ateneo con il fine di apportare competenze nei settori delle scienze agrarie, delle tecnologie alimentari e della qualità degli alimenti.
Pertanto, il presente corso offre una formazione unica, sia a livello locale che nel panorama universitario italiano, con un’alta specializzazione in ambiti specifici come: benessere, prevenzione, agroalimentare, alimenti funzionali e nutraceutici.
Inoltre il corso verrà svolto in modalità mista italiano-inglese per aumentare l’internazionalizzazione degli studenti uscenti e permettere l’accesso a studenti stranieri.
Il corso di Laurea Magistrale in Scienze dell’Alimentazione e della Nutrizione Umana permette di formare professionisti con le competenze del biologo nutrizionista, fornendo allo studente tutte le conoscenze necessarie di base per poter svolgere la professione già all’uscita dal corso di laurea.
Inoltre, fornisce competenze relative alle tecnologie alimentari e alla filiera agroalimentare ed approfondite conoscenze sulla formulazione e sull'utilizzo di alimenti funzionali e nutraceutici.
The master degree course in Food Science and Human Nutrition (LM-61 - Class of master Degrees in Human Nutrition Sciences) is a free access course and it arises from the need to expand the educational offer of the University of Tuscia and in particular of the Department of Ecological and Biological Sciences (DEB), within the field of food science and nutrition.
The Department for Innovation in Biological, Agri-food and Forestry Systems (DIBAF) of the same University was also involved in the design of this course with the aim of providing skills in the fields of agricultural sciences, food technology and food quality.
Therefore, this course offers a unique education, in both local and Italian academical contexts, which offers a high degree of specialization in specific areas such as: wellness, prevention, agri-food, functional foods and nutraceuticals.
In addition, the course will be held in a mixed Italian-English mode to increase the internationalization of outgoing students and to allow the access to foreign students.
The master degree course in Food Science and Human Nutrition allows to train professionals with the skills of a nutritionist biologist, providing the student with all the necessary basic knowledge to carry out the profession already after the graduation.
Moreover, it provides skills related to food technologies and the agri-food chain and in-depth knowledge on the formulation and use of functional foods and nutraceuticals.
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.
FIRST YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
119468 -
English language B2
(objectives)
Knowledge and understanding. In the course, the student will have knowledge of the specific vocabulary relating to the field of food science and human nutrition. The student will also have acquired a level of command of the grammatical structure and of the phonological system of the English language to develop communication skills in order to give simple scientific information and to write a scientific abstract. Applying knowledge and understanding. The student will be able to follow a lecture or presentation held in English without complications, on topics related to their degree program. The student will also be able to provide written or oral feedback, and to compose, at level B2, the written texts necessary to participate in the activities of the area of study and/or of professional work. Making judgments. The student will be able to analyze a written text or verbal-audio and distinguish between the most authoritative points and the least convincing or even questionable ones. The student must develop the ability to distinguish, on a syntactic, morphological, and lexical level, the major differences between the mother tongue and the language of learning. Communication skills. At the end of the course the student will have the ability to interact with colleagues or other interlocutors on general or scientific topics. Learning ability. The aim of the course is to develop in the student the self-confidence necessary to use the language skills acquired in further studies conducted independently. The student must develop awareness of their strengths and weaknesses in learning, and also develop the ability to use the adopted text and other tools for self-directed home learning.
|
6
|
|
48
|
-
|
-
|
-
|
Other activities
|
ITA |
|
119464 -
NUTRITION PHYSIOLOGY
(objectives)
Understanding the basic elements of the physiology and neurophysiology of feeding and, in particular, describing: the functional mechanisms of the gastrointestinal tract (oral cavity, esophagus, stomach, liver, intestines) including transport processes, motility, secretion, excretion, digestion and absorption; their control by central/peripheric nervous system and by autocrine, paracrine and endocrine components; the regulation of the metabolic processes associated with the ingestion of nutrients and the energy balance; the fundamental (neuro)physiological principles behind eating behavior.
Knowledge and understanding. To pass the exam, the student will have to demonstrate that she/he has gained a knowledge and ability to understand the issues related to the functioning of the gastrointestinal tract and its components and the (neuro)physiological processes of nutrients ingestion that will allow her/him to set the discussion of theoretical issues in logical and complete way.
Applying knowledge and understanding. The student will have to demonstrate how to set up applicative problems in the field of Nutrition physiology.
Making judgments. The student must have acquired such knowledge as to enable her/him to describe the mechanisms underlying the cell and body functions and to independently and reasonably evaluate possible different opinions on possible issues.
Communication skills. At the end of the course, the student must have reached an appropriate organization of one's own thinking concerning the various subjects of the course, allowing her/him to expose the topics in an organic and appropriate scientific language.
Learning ability. The student must be able to examine and understand texts and scientific material, so that they can be used in daily contexts for the profession and for the research.
|
6
|
BIO/09
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
119486 -
BIOCHEMISTRY OF NUTRITION IN DIFFERENT PHYSIOPATHOLOGICAL CONDITIONS
(objectives)
The main objective of the course is to provide students with knowledge regarding the structure and function of the main molecules of nutritional interest: proteins, carbohydrates and lipids as well as knowledge on their effect on cell metabolism and its regulation. Furthermore, students will be provided with the concepts necessary to understand the metabolic fate of nutrients, the energy variations connected to them and nutritional requirements. Finally, the course will provide students with the knowledge to describe with biochemical and molecular language, the complex phenomena of communication, interaction and control of cellular and tissue functions in the field of Human Nutrition and the relationship of nutrients with human health.
EXPECTED LEARNING RESULTS
Knowledge and understanding:
Having developed the knowledge of the principles of biochemistry in relation to carbohydrates, lipids and proteins; to know the complex phenomena of communication, interaction and control of cellular and tissue functions and the relationships between structure and function of the main classes of molecules of nutritional interest, their metabolic regulation at the molecular and cellular level and related to energy expenditure.
Ability to apply knowledge and understanding:
Knowing how to use the information learned in class to be able to deal with issues of Biochemistry of Nutrition in a strictly scientific way; in addition, it is expected that students will be able to apply the knowledge acquired from the course in scientific research, food and biotechnology industries. Finally, they will be able to apply the knowledge acquired in individual nutritional needs, in collective catering and in the field of scientific dissemination.
Autonomy of judgment:
Being able to identify and understand the scientific mechanisms underlying the Biochemistry of Nutrition to be able to interpret and formulate adequate judgments regarding the problems relating to the interactions between nutrients and the various biological molecules.
Communication skills: The ability of students to interact, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method as a tool for arriving at the statements dealt with during the course.
Learning skills:
Being able to discuss scientific issues inherent to the interaction between nutrients and the cellular and molecular system also in its biomedical applications and the implications for the relationship of nutrition with human health. This skill will be developed and tested by involving students in oral discussions in the classroom.
|
9
|
BIO/10
|
72
|
-
|
-
|
-
|
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
|
|
119470 -
NUTRITIONAL CLINICAL BIOCHEMISTRY
(objectives)
Knowledge and understanding. The course plans to analyze the role and function of biological and nutritional markers and the main tests in clinical biochemistry and clinical molecular biology for the diagnostic setting of organ pathologies. The student will have to acquire the ability to explain, in a simple way, the meaning of the biochemical parameters under examination and the biochemical methodologies used. At the end of the course the student must demonstrate that he has understood the experimental logic of clinical biochemistry, the relationships between metabolism and organ and to know the biochemistry of the main tissues in relation to the most common pathologies. Applying knowledge and understanding. The student will have a solid scientific background relating to techniques and methodologies for clinical biochemical applications in the field of nutrition. Making judgments. The student must be able to critically collect and evaluate clinical data, formulate hypotheses, and independently search for related scientific information. Communication skills. The student must be able to interact with other professionals involved in patient care through a working group, as well as he must have the skills to communicate information, problems, and solutions inherent to the field to specialist and non-specialist interlocutors. Learning ability. The student must develop the learning skills necessary to undertake the study of the subsequent disciplines with a high degree of autonomy.
|
6
|
BIO/12
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
119471 -
NUTRACEUTICS AND FOOD CHEMISTRY
(objectives)
The course will provide the basic knowledge about the main classes of organic compounds in foods, including secondary metabolites with nutraceutical properties, highlighting the influence that these compounds play on nutritional properties. The main transformations that organic compounds undergo during the technological transformation processes will also be examined.
Applying knowledge and understanding.
At the end of the training activity, the student must have acquired knowledge about the chemical-physical, structural and biological properties of the main classes of organic compounds in foods, as well as knowledge about the nutritional composition of the food.
Making judgements.
At the end of the training activity, the student must be able to describe the main properties of an organic compound in food on the basis of its structural characteristics and its properties of metabolic reactivity, providing the indication to classify nutraceutical and functional foods.
Communication skills.
At the end of the training activity, the student will have acquired the necessary knowledge to communicate, with suitable scientific terminology, contents relating to the relationships between the chemical structure of natural organic substances and the main properties of nutraceutical and functional foods.
Learning skills.
At the end of the training activity the student will be able to learn the advancements of knowledge in the field of food science and nutraceuticals.
|
9
|
CHIM/06
|
72
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
119472 -
NUTRIGENETICS
(objectives)
The student will acquire the concepts underlying the interactions between diet and genome that he / she will be able to apply for the maintenance of human health with nutritional strategies related to the genetic profile of individuals. In particular, it will be illustrated how some nutrients act on the human genome (nutrigenomics) and how polymorphisms of the same gene can lead to different responses in different individuals (nutrigenetics). The knowledge of these mechanisms aims to improve the health of each individual with a personalized diet.
Applying knowledge and understanding: Be able to apply the knowledge developed in the above point to understand specific cases; - be able to express themselves with appropriate scientific terminology - have developed the ability to understand and describe experiments, which have contributed to the understanding of the basics of nutrigenetics. Plan nutritional strategies based on the genetic profile of the individual.
Making judgements. Being able to formulate adequate judgments on a genetic basis regarding the issues relating to the individual's nutrient-response interactions in order to plan a dietary intervention aimed at preventing, mitigating or treating chronic diseases.
Communication skills: The ability of students to speak, 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. Be able to discuss scientific issues related to nutrigenetics and nutrigenomics in its biomedical applications and implications in the relationship of genetics with health. This skill will be developed and tested by involving students in oral discussions in the classroom.
|
6
|
BIO/18
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
119473 -
QUALITY AND MICROBIOLOGICAL FOOD SAFETY
(objectives)
The course aims to provide the student with the tools to understand the concepts of microbiological quality of food, closely related to the hygiene and safety of food production.
Furthermore, the training aims to provide basic knowledge concerning the microorganisms of agrofood ecosystems, as well as their metabolic activities conditioning the quality and conservation of food. For this purpose, examples of potentially pathogenic food microorganisms, relevant quantitative and qualitative analytical methods, as well as possible countermeasures to reduce the load of undesired microflora will be reported.
|
6
|
AGR/16
|
40
|
-
|
8
|
-
|
Core compulsory 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
|
|
119474 -
OMICS OF NUTRITION
(objectives)
Knowledge and understanding.
The 'OMICS' nutrition science course aims to guide the student on a path that starts from the basic notions of the chemistry of the main nutrients to arrive at their broader and more recent identification in the global study of foods. During the course, students will acquire knowledge on the main analytical and preparative techniques used in proteomics studies and theoretical and practical skills in the identification of proteins and in the interpretation of MALDI and ESI mass spectra in biomolecular applications
Applying knowledge and understanding.
Knowing how to integrate the knowledge acquired in the individual disciplines into an interdisciplinary knowledge necessary to tackle any complex problem in the nutrition sector in particular knowing how to apply the knowledge of mass spectrometry to the different applications related to nutrition
Making judgements.
Students will have to develop the ability to process complex and / or fragmentary information and to arrive at original and autonomous ideas and judgments capable of finding and critically selecting sources of bibliographic data, databases, and
scientific literature. Autonomy of judgment is developed through the critical study of scientific articles.
Communication skills.
The student will be able to sustain a public critical discussion on the topics dealt with in particular and will be able to apply proteomics techniques for any scientific topic of interest. You will be able to work in a team in the design and execution of experimental protocols because laboratory credits are foreseen.
Learning skills.
The student will have the ability to identify, apply and develop innovative techniques in the relevant field of
work independently.
|
6
|
BIO/11
|
24
|
-
|
24
|
-
|
Core compulsory activities
|
ITA |
|
119475 -
APPLIED DIETARY TECHNICAL SCIENCES AND FUNCTIONAL FOODS
(objectives)
Knowledge and understanding. The course is intended for the acquisition of theoretical and methodological knowledge in dietology and diet therapy which are fundamental to the formulation of nutritional schemes suitable for subjects in physiological and pathological conditions. In addition, the student will have to know the meaning and existing types of functional foods as well as learn their biochemical and nutritional impact on the whole organism. Applying knowledge and understanding. The student will have to demonstrate mastery of the main dietary techniques in accordance with the national scientific societies and be able to analyze practical examples. It will also have to discriminate the types of functional foods, identifying those most useful for certain categories of subjects both in physiological and pathological conditions. Making judgments. The student will have to know how to choose the most suitable nutritional path for the subject under examination and will have to hypothesize specific biochemical functions for specific ingredients. Communication skills. The student will be able to discuss scientific issues related to dietary techniques and he will have to know the specific terminology of dietology, diet therapy, and nutrition in general, use it appropriately, and explain it to third parties. Learning ability. The student will independently be able to update his training on dietary techniques by choosing the best channels of scientific information and to follow the directives of national and international scientific societies.
|
9
|
MED/49
|
64
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
|
119477 -
FOOD ECONOMICS
(objectives)
Knowledge and understanding. The course will provide knowledge on the main features of food markets and the dynamics of food demand, as well as the ability to understand and analyse different supply chain organizational models "from farm to fork", also considering their level of sustainability.
Applying knowledge and understanding. Students will acquire the ability to apply the definition of quality, as perceived by consumers, to products of different types, and to identify the different organizational models of the supply chain that exist in real food markets.
Making judgements. At the end of the course, students will be able to autonomously interpret the trends of food markets, and to evaluate the features of a food supply chain that influence its level of sustainability.
Communication skills. During the course, students will be asked to present and discuss market research, statistical data, as well as to use sources of data; the course will stimulate discussion between students by means of group works.
Learning skills. the knowledge acquired during the course will allow students to understand more complex economic, managerial, and organizational aspects of the food sector, both by following further economic courses and in a self-directed and autonomous way.
|
6
|
AGR/01
|
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
|
Optional Group:
OPTIONAL GROUP - (show)
|
6
|
|
|
|
|
|
|
|
|
119479 -
ECOLOGY OF NUTRITION AND ECOTOXICOLOGY
(objectives)
Knowledge and understanding.
The course aims to offer to the students a solid knowledge of nutrition ecology and ecotoxicology, with particular emphasis on the environmental impacts of different types of food and the mechanisms that determine the transfer of pollutants and toxic substances from the environment to organisms of interest for the human diet.
Applying knowledge and understanding.
The course aims to enhance the interdisciplinary nature of these emerging disciplines, with the goal of encouraging students to confront complex, multi-scalar issues.
Making judgements.
The program will provide students with the proper tools for their independent judgment on the causes and consequences of anthropogenic activities on global communities and ecosystems.
Communication skills.
The course will stimulate discussions and debates among students before and during the group work, with the ultimate goal for the students to enhance their communication skills.
Learning skills.
The synergy between the lectures and the group exercises will facilitate the student's ability to enhance his/her learning skills, and extend learning to topics and processes related to those covered in the course.
|
6
|
BIO/07
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
119480 -
INTESTINAL MICROBIOLOGY, PROBIOTICS AND PREBIOTICS
|
6
|
BIO/19
|
40
|
8
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
119481 -
BIOCHEMICAL EFFECTS OF INTESTINAL DYSBIOSIS
(objectives)
Knowledge and understanding. The course is intended for the acquisition of cutting-edge knowledge concerning intestinal dysbiosis (i.e., the loss of homeostasis of commensal bacteria) and dysbiosis of other areas of the organism and the biochemical effects related to them in relation to pathologies and nutrition. Applying knowledge and understanding. The student will have to demonstrate knowledge of the biochemical mechanisms related to dysbiotic states and must be able to relate these states to specific pathologies or incorrect eating habits. Making judgments. The student must be able to understand, based on the current knowledge, whether to suggest a nutritional path or a dietary/nutraceutical intervention suitable for restoring the eubiotic state. Communication skills. The student will be able to discuss scientific topics related to dysbiosis, he must know the specific terminology, use it appropriately, and explain it to third parties. Learning ability. The student will independently be able to update his training on biochemical knowledge in relation to dysbiosis by choosing the best scientific information channels and following the directives of international scientific societies.
|
6
|
BIO/10
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
|
119483 -
FINAL TEST
|
23
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
119482 -
STAGE
|
4
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
119478 -
CHOICE OF THE STUDENT
|
12
|
|
96
|
-
|
-
|
-
|
Elective activities
|
ITA |
|
119476 -
PROCESSING AND STORAGE OF FOOD
(objectives)
Knowledge and understanding. The course is aimed at the acquisition of theoretical and practical knowledge, fundamental for the correct transformation and/or conservation of food.
Applying knowledge and understanding. The student will have a high level of proficiency that will allow him/her to apply the knowledge acquired during the course in the research, teaching and food industry, as well as in the restaurant industry.
Making judgements. The student will be able to choose the most appropriate food preservation and/or processing technology in order to maintain or even improve the physical-chemical and nutritional characteristics of the food itself.
Communication Skills. The student will be able to interact with other professionals (food technologists, oenologists, restaurant experts, etc.) also through group work. The student will also have the ability to communicate data, diagrams, tables and any other information to specialists and non-specialists in a clear and concise manner.
Learning skills. The student, in a completely autonomous way, will be able to keep up to date his training in relation to new techniques of transformation and conservation also in consideration of the emerging technologies based on energy saving.
|
6
|
AGR/15
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
