Degree Course: Food and Wine Technologies
A.Y. 2020/2021
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, 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 le 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: 3 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 e del relatore stesso, tra i docenti del Dipartimento o, previo parere favorevole del Consiglio di Corso di Studi, tra i docenti ufficiali dell’Ateneo.
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 149 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 6 crediti;
- aver effettuato il tirocinio formativo presso un Ente pubblico o privato convenzionato, per complessivi 8 crediti;
- aver conseguito i crediti associati alla preparazione della prova finale (3 CFU) ed alle abilità informatiche (2 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
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
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Laboratory Hours
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Personal Study Hours
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Type of Activity
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Language
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18456 -
Biologia e microbiologia generale
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|
-
Micorobiologia generale ed enologica
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Also available in another semester or year
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-
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.
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6
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BIO/05
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48
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-
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-
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-
|
Basic compulsory activities
|
ITA |
118930 -
Mathematics and principles of statistics
(objectives)
The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.
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7
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MAT/05
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56
|
-
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-
|
-
|
Basic compulsory activities
|
ITA |
118932 -
Computer skills
(objectives)
KNOWLEDGE AND UNDERSTANDING Understand the fundamental principles of hardware and software of a personal computer, including hardware components, operating system, and common software applications. Be familiar with basic concepts related to file and folder management, including creation, modification, organization, and navigation through a storage structure. Know web search engines and grasp the basic principles for effective research, including critical evaluation of found information.
APPLIED KNOWLEDGE AND UNDERSTANDING Apply knowledge of hardware and software of a personal computer to configure and manage a computer system, including operating system installation, driver updates, and software installation. Effectively utilize basic features of Microsoft Word, Excel, and PowerPoint to create and format documents, spreadsheets, and presentations. Utilize Mendeley software to manage bibliographies, including citation organization features and creation of bibliographic lists. Recognize and understand computer security risks, such as adware, malware, and viruses, and adopt appropriate protective measures to mitigate such risks.
MAKING JUDGEMENTS Develop the ability to make informed decisions regarding the selection and configuration of hardware and software for a personal computer, considering individual needs. Critically evaluate sources of information found through web search engines and apply evaluation criteria to determine their reliability and relevance. Assess computer security risks and make conscious decisions to protect one's system and personal data from adware, malware, and viruses.
COMMUNICATION SKILLS Communicate concepts and information related to the hardware and software of a personal computer, file and folder management, the use of Microsoft Word, Excel, and PowerPoint, as well as bibliographic management through Mendeley, clearly and effectively. Consciously communicate computer security risks to others and provide suggestions for protection and prevention.
LEARNING SKILLS Apply self-learning methods to acquire new knowledge and skills in the field of hardware and software of a personal computer, file management, web search engines, the use of Microsoft Word, Excel, and PowerPoint, bibliographic management through Mendeley, and computer security risks. Adapt acquired knowledge and skills to new situations and problems in the field of computer science, demonstrating a capacity for continuous learning and adaptation to new technologies and industry developments.
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2
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AGR/09
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-
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16
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-
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-
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Other activities
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ITA |
118941 -
European food law
(objectives)
In recent years, food regulation has become the subject of widespread studies, and food law has acquired the nature and consistency of a unitary disciplinary body, organized by principles as well as by purpose, transversal with respect to the traditional distribution by regulatory sources. Food legislation, made up of innumerable minimal precepts, declined on the technical side and substantially intended for the exclusive interpretation of a strictly understood food industry and public controllers vested with sanctioning functions, has been replaced by a complex set of principles, addressed to a much larger audience than the traditional one. In this way, the food law of today manifests itself as a European law by its very nature, as an expression of the dialogue between multiple regulatory sources, and at the same time stands as a decisive constitutive element of a broader foundational event. The course aims to allow the student to acquire skills and knowledge, "tools", in this disciplinary field, so as to be able to operate both within private companies in the sector and within public institutions. In particular, the objective is that the student can acquire: - knowledge and ability to directly understand the legislation applicable to the sector, through direct reading and commenting on the applicable rules; - ability to use the knowledge thus acquired in the context of their future work experiences, also through the examination of practical cases; - ability to draw conclusions with respect to new cases that may arise in his experience, through the construction of models and case studies; - communication skills, which include the ability to transmit to the interlocutors, first in the context of the study and subsequently in the professional experiences, the knowledge thus acquired regarding the rules of production, processing and marketing of food products; - ability to learn also for the future. The regulation of food products, in fact, is subject to continuous transformations and modifications. The course aims to make the student acquire an adequate knowledge of the discipline in force today, but also the ability to know directly the changes that this discipline will have in the future.
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5
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IUS/03
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40
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-
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-
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-
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Core compulsory activities
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ITA |
119026 -
Chemistry
|
|
-
Inorganic chemistry
(objectives)
1) Knowledge and understanding: at the end of the course which also includes the organic chemistry module, and following the individual study commitment, the student has an adequate knowledge of the chemical concepts preparatory to the correct understanding of the subsequent TAE programs that involve basic and more advanced concepts of general and inorganic chemistry.
2) Ability to apply knowledge and understanding: At the end of the course and following the individual study commitment, the student achieves an adequate preparation which, together with other, more specific knowledge that he/she will acquire later on, will allow them to move and operate in areas of innovative applications, including international ones. The student will be able to use the fundamentals of chemistry for specific applications in the agri-food and oenological fields, also for the development of eco-sustainable methods and productions. By way of example, the student will be able to orient himself in the choice of different products, making this choice also on the basis of the knowledge acquired.
3) Independent judgment: At the end of the course and following the individual study commitment, the student is able to critically interpret any data relating to production processes in the food and wine sector. The student is able to evaluate possible qualitative aspects related to the use of preservatives and additives. The autonomy of judgment will be mainly oriented towards an assessment of the quality of the food product.
4) Communication skills: At the end of the course and following the commitment of individual study, the student is able to communicate and share knowledge related to the discipline to interlocutors of the same level and non-specialists. The student is able to interact constructively, in relation to the studied discipline, with other people of similar cultural background. These skills are also developed thanks to individual commitment, written tests and oral tests, which represent the moment of synthesis of the study path.
5) Learning skills: At the end of the course and following the individual study commitment, the graduate student has developed a certain degree of critical approach. And he/she now knows how to find all the useful information to contextualize a problem, through the use of the tools offered by scientific literature.
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6
|
CHIM/03
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48
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-
|
-
|
-
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Basic compulsory activities
|
ITA |
-
Organic chemistry
|
Also available in another semester or year
|
Optional Group:
gruppo OPZIONALE IDONEITA' LINGUISTICA INDUSTRIE - (show)
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6
|
|
|
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|
|
|
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118916 -
English language B1
(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.
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6
|
L-LIN/12
|
48
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
118917 -
English language B2
(objectives)
The course, which provides an at least intermediate level of knowledge of the English language, is aimed at strengthening the main level B2 B2C language structures.
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6
|
L-LIN/12
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48
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
Second semester
Course
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Credits
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Scientific Disciplinary Sector Code
|
Contact Hours
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Exercise Hours
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Laboratory Hours
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Personal Study Hours
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Type of Activity
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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.
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6
|
AGR/07
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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 |
14975 -
Fisica
(objectives)
Expected learning outcomes
Knowledge and understanding knowledge of the fundamental principles of Physics and related methodologies.
Ability to apply knowledge and understanding use of the notions learned even in contexts other than those presented.
Autonomy of judgment critical and analytical skills and capability to solve new problems even if similar to those discussed in class.
Communication skills Capability to discuss the implications of concepts presented in class and the possible questions that may emerge from the topics covered.
Learning ability Capability to discuss fundamental scientific issues of Physics and its applications
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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
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6
|
AGR/16
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
-
Biologia generale
|
Also available in another semester or year
|
119026 -
Chemistry
|
|
-
Inorganic chemistry
|
Also available in another semester or year
|
-
Organic chemistry
(objectives)
The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise.
B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life.
In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition.
Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach.
Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts.
Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
|
5
|
CHIM/06
|
40
|
-
|
-
|
-
|
Basic 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
|
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 |
118945 -
Chemistry and biochemistry of agricultural products
|
|
-
Chemistry of agricultural products
(objectives)
Educational objectives: Educational objectives 1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector 2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve an adequate preparation which, together with the other more specific knowledge that he will acquire later on, will allow him to apply the knowledge acquired to analyse and predict the possible interactions between the constituents present and their modifications in a food matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding) 3) Making judgments: the attendance of the course and individual study efforts will enable the student to operate in autonomy of judgment also through critical consultation and comparison of teaching materials of various types and to critically analyze data inherent to production processes 4) Communication skills: at the end of the course associated with an individual study commitment, the student will be able to communicate the knowledge acquired using appropriate terminology and will be able to interact positively and exchange information with interlocutors of the same cultural background. 5) Learning skills: indications also derived from the attendance of the course will allow the student to promote his/her self-updating by finding problem-solving elements through the targeted consultation of information channels derived from scientific literature and from accredited websites
|
4
|
AGR/13
|
32
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
-
Biochemistry
|
Also available in another semester or year
|
118957 -
Food industries
(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.
|
9
|
AGR/15
|
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
|
Optional Group:
gruppo Industrie alimentari - tecnologico affini integrative A12 - (show)
|
14
|
|
|
|
|
|
|
|
118960 -
Food processing technology
(objectives)
KNOWLEDGE AND UNDERSTANDING: The course aims to provide the student with the knowledge and skills related to (1) how the chemical, physico-chemical and bio-chemical characteristics of the raw material affect the industrial process; (2) the type of machinery and equipment used in the food industry. APPLIED KNOWLEDGE AND UNDERSTANDING: at the end of the course, the student will have acquired knowledge of the main aspects and motivations behind the choice of a particular machine or process and will have skills that enable her/him to understand the functioning of industrial processes in the food sector. MAKING JUDGEMENTS: the course aims to stimulate the learning of critical analysis skills for problem solving in the food processing sector. COMMUNICATION SKILLS: At the end of the course, the student who intends to work as a professional in the food technology sector will have acquired a solid base of food engineering concepts, which will allow him/her to easily communicate with specialised food engineers. LEARNING SKILLS: the student will be prepared to recognise and evaluate the appropriate means to be used to solve specific problems in the food processing sector, both in the experimental and industrial fields.
|
7
|
AGR/09
|
56
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
118968 -
History, culture and language of food
|
Also available in another semester or year
|
118969 -
Animal production and animal husbandry
|
Also available in another semester or year
|
|
118945 -
Chemistry and biochemistry of agricultural products
|
|
-
Chemistry of agricultural products
|
Also available in another semester or year
|
-
Biochemistry
(objectives)
TRAINING OBJECTIVES 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 agricultural products. The main objectives of this course are: - 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; - 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. - understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
|
5
|
BIO/10
|
40
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
118958 -
Quality and certification in the food chain
(objectives)
Provide theoretical and practical notions on the main processes of the technologies of the dairy industry, the wine industry, the oil and fat industry, the processing industry of animal products and the cereal and derivatives industry. Provide the necessary knowledge bases for a correct assessment of quality and the elements that contribute to it, for each product studied.
|
8
|
AGR/15
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
118959 -
Food security, safety and defence
|
7
|
AGR/12
|
56
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
118956 -
Foods of plant origin
|
|
-
Tree fruit productions
(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 |
-
Horticultural productions
(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, the students will be able to understand and acquire knowledge about agronomic factors and technologies that modify the quality of production in different environmental contexts. At the end of the course they will have the ability to apply the acquired knowledge in different production contests, in autonomy and making judgements. The course will focus on improving learning and communication skills in various professional contexts.
|
6
|
AGR/04
|
48
|
-
|
-
|
-
|
Related or supplementary learning 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 |
14952 -
A scelta libera dello studente
|
12
|
|
96
|
-
|
-
|
-
|
Elective activities
|
ITA |
118967 -
Fermentation chemistry and biotecnology
(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.
|
8
|
CHIM/11
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
118966 -
Unit operations in food engineering
(objectives)
Learning objectives: to provide the knowledge for the description of the phenomena at the basis of food technologies and biotechnologies and their framing in the approach scheme of "Unit Operations". Expected Learning Outcomes: 1) Knowledge and Ability to Understand: to develop knowledge of the principles underlying unit operations, major unit operations and corresponding equipment. 2) Applied knowledge and understanding: to know how to make block diagram of processes and use quantitative methods of computation to solve exercises related to food and biotechnological systems, with particular reference to macroscopic matter and energy balances. 3) Autonomy of judgment: to know how to independently collect, select and evaluate information necessary for the analysis and resolution of problems related to unit operations in food and biotechnology; 4) Communication Skills: to know how to communicate information, ideas, problems and solutions related to unit operations in the food and biotechnology industry to both specialist and non-specialist audiences; 5) Learning skills: to develop those learning skills that will allow for continued independent or partially guided study of unit operations.
|
9
|
AGR/15
|
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
|
Optional Group:
gruppo Industrie alimentari - tecnologico affini integrative A12 - (show)
|
14
|
|
|
|
|
|
|
|
|
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 |
118915 -
Thesis
|
3
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
118914 -
Stage
|
8
|
|
-
|
-
|
-
|
-
|
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
|
18456 -
Biologia e microbiologia generale
|
|
-
Micorobiologia generale ed enologica
|
Also available in another semester or year
|
-
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 |
118930 -
Mathematics and principles of statistics
(objectives)
The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.
|
7
|
MAT/05
|
56
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
118932 -
Computer skills
(objectives)
KNOWLEDGE AND UNDERSTANDING Understand the fundamental principles of hardware and software of a personal computer, including hardware components, operating system, and common software applications. Be familiar with basic concepts related to file and folder management, including creation, modification, organization, and navigation through a storage structure. Know web search engines and grasp the basic principles for effective research, including critical evaluation of found information.
APPLIED KNOWLEDGE AND UNDERSTANDING Apply knowledge of hardware and software of a personal computer to configure and manage a computer system, including operating system installation, driver updates, and software installation. Effectively utilize basic features of Microsoft Word, Excel, and PowerPoint to create and format documents, spreadsheets, and presentations. Utilize Mendeley software to manage bibliographies, including citation organization features and creation of bibliographic lists. Recognize and understand computer security risks, such as adware, malware, and viruses, and adopt appropriate protective measures to mitigate such risks.
MAKING JUDGEMENTS Develop the ability to make informed decisions regarding the selection and configuration of hardware and software for a personal computer, considering individual needs. Critically evaluate sources of information found through web search engines and apply evaluation criteria to determine their reliability and relevance. Assess computer security risks and make conscious decisions to protect one's system and personal data from adware, malware, and viruses.
COMMUNICATION SKILLS Communicate concepts and information related to the hardware and software of a personal computer, file and folder management, the use of Microsoft Word, Excel, and PowerPoint, as well as bibliographic management through Mendeley, clearly and effectively. Consciously communicate computer security risks to others and provide suggestions for protection and prevention.
LEARNING SKILLS Apply self-learning methods to acquire new knowledge and skills in the field of hardware and software of a personal computer, file management, web search engines, the use of Microsoft Word, Excel, and PowerPoint, bibliographic management through Mendeley, and computer security risks. Adapt acquired knowledge and skills to new situations and problems in the field of computer science, demonstrating a capacity for continuous learning and adaptation to new technologies and industry developments.
|
2
|
AGR/09
|
16
|
-
|
-
|
-
|
Other activities
|
ITA |
118941 -
European food law
(objectives)
In recent years, food regulation has become the subject of widespread studies, and food law has acquired the nature and consistency of a unitary disciplinary body, organized by principles as well as by purpose, transversal with respect to the traditional distribution by regulatory sources. Food legislation, made up of innumerable minimal precepts, declined on the technical side and substantially intended for the exclusive interpretation of a strictly understood food industry and public controllers vested with sanctioning functions, has been replaced by a complex set of principles, addressed to a much larger audience than the traditional one. In this way, the food law of today manifests itself as a European law by its very nature, as an expression of the dialogue between multiple regulatory sources, and at the same time stands as a decisive constitutive element of a broader foundational event. The course aims to allow the student to acquire skills and knowledge, "tools", in this disciplinary field, so as to be able to operate both within private companies in the sector and within public institutions. In particular, the objective is that the student can acquire: - knowledge and ability to directly understand the legislation applicable to the sector, through direct reading and commenting on the applicable rules; - ability to use the knowledge thus acquired in the context of their future work experiences, also through the examination of practical cases; - ability to draw conclusions with respect to new cases that may arise in his experience, through the construction of models and case studies; - communication skills, which include the ability to transmit to the interlocutors, first in the context of the study and subsequently in the professional experiences, the knowledge thus acquired regarding the rules of production, processing and marketing of food products; - ability to learn also for the future. The regulation of food products, in fact, is subject to continuous transformations and modifications. The course aims to make the student acquire an adequate knowledge of the discipline in force today, but also the ability to know directly the changes that this discipline will have in the future.
|
5
|
IUS/03
|
40
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
119026 -
Chemistry
|
|
-
Inorganic chemistry
(objectives)
1) Knowledge and understanding: at the end of the course which also includes the organic chemistry module, and following the individual study commitment, the student has an adequate knowledge of the chemical concepts preparatory to the correct understanding of the subsequent TAE programs that involve basic and more advanced concepts of general and inorganic chemistry.
2) Ability to apply knowledge and understanding: At the end of the course and following the individual study commitment, the student achieves an adequate preparation which, together with other, more specific knowledge that he/she will acquire later on, will allow them to move and operate in areas of innovative applications, including international ones. The student will be able to use the fundamentals of chemistry for specific applications in the agri-food and oenological fields, also for the development of eco-sustainable methods and productions. By way of example, the student will be able to orient himself in the choice of different products, making this choice also on the basis of the knowledge acquired.
3) Independent judgment: At the end of the course and following the individual study commitment, the student is able to critically interpret any data relating to production processes in the food and wine sector. The student is able to evaluate possible qualitative aspects related to the use of preservatives and additives. The autonomy of judgment will be mainly oriented towards an assessment of the quality of the food product.
4) Communication skills: At the end of the course and following the commitment of individual study, the student is able to communicate and share knowledge related to the discipline to interlocutors of the same level and non-specialists. The student is able to interact constructively, in relation to the studied discipline, with other people of similar cultural background. These skills are also developed thanks to individual commitment, written tests and oral tests, which represent the moment of synthesis of the study path.
5) Learning skills: At the end of the course and following the individual study commitment, the graduate student has developed a certain degree of critical approach. And he/she now knows how to find all the useful information to contextualize a problem, through the use of the tools offered by scientific literature.
|
6
|
CHIM/03
|
48
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
-
Organic chemistry
|
Also available in another semester or year
|
Optional Group:
gruppo OPZIONALE IDONEITA' LINGUISTICA ENOLOGIA - (show)
|
6
|
|
|
|
|
|
|
|
118916 -
English language B1
(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.
|
6
|
L-LIN/12
|
48
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
118917 -
English language B2
(objectives)
The course, which provides an at least intermediate level of knowledge of the English language, is aimed at strengthening the main level B2 B2C language structures.
|
6
|
L-LIN/12
|
48
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
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 |
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 |
14975 -
Fisica
(objectives)
Expected learning outcomes
Knowledge and understanding knowledge of the fundamental principles of Physics and related methodologies.
Ability to apply knowledge and understanding use of the notions learned even in contexts other than those presented.
Autonomy of judgment critical and analytical skills and capability to solve new problems even if similar to those discussed in class.
Communication skills Capability to discuss the implications of concepts presented in class and the possible questions that may emerge from the topics covered.
Learning ability Capability to discuss fundamental scientific issues of Physics and its applications
|
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
|
Also available in another semester or year
|
119026 -
Chemistry
|
|
-
Inorganic chemistry
|
Also available in another semester or year
|
-
Organic chemistry
(objectives)
The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise.
B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life.
In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition.
Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach.
Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts.
Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
|
5
|
CHIM/06
|
40
|
-
|
-
|
-
|
Basic 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
|
17795 -
Viticoltura I
(objectives)
Course 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 or online 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 |
118945 -
Chemistry and biochemistry of agricultural products
|
|
-
Chemistry of agricultural products
(objectives)
Educational objectives: Educational objectives 1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector 2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve an adequate preparation which, together with the other more specific knowledge that he will acquire later on, will allow him to apply the knowledge acquired to analyse and predict the possible interactions between the constituents present and their modifications in a food matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding) 3) Making judgments: the attendance of the course and individual study efforts will enable the student to operate in autonomy of judgment also through critical consultation and comparison of teaching materials of various types and to critically analyze data inherent to production processes 4) Communication skills: at the end of the course associated with an individual study commitment, the student will be able to communicate the knowledge acquired using appropriate terminology and will be able to interact positively and exchange information with interlocutors of the same cultural background. 5) Learning skills: indications also derived from the attendance of the course will allow the student to promote his/her self-updating by finding problem-solving elements through the targeted consultation of information channels derived from scientific literature and from accredited websites
|
4
|
AGR/13
|
32
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
-
Biochemistry
|
Also available in another semester or year
|
118961 -
Oenology I and wine analysis
(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. 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
|
8
|
AGR/15
|
64
|
-
|
-
|
-
|
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
|
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
(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 |
118945 -
Chemistry and biochemistry of agricultural products
|
|
-
Chemistry of agricultural products
|
Also available in another semester or year
|
-
Biochemistry
(objectives)
TRAINING OBJECTIVES 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 agricultural products. The main objectives of this course are: - 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; - 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. - understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
|
5
|
BIO/10
|
40
|
-
|
-
|
-
|
Basic compulsory activities
|
ITA |
118962 -
Viticulture II
(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.
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 |
118963 -
Agricultural chemistry and terroir
|
|
-
Agricultural chemistry
(objectives)
Educational objectives: At the end of the course the student will acquire: - knowledge of the chemical-physical properties and the chemical reactivity 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 and understanding of the basic reactions that occur in winemaking, storage, aging, stabilization and bottling (knowledge and understanding) It will be stimulated during the course of the teaching: - the ability to analyze, on the basis of the acquired knowledge, the possible interactions between the constituents present and their modifications in food or oenological matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding) - Making judgments; the teaching will put the student in a position to work in independent judgment also through critical consultation and comparison of teaching materials of various types (critical skills). - the ability to document and communicate acquired knowledge with appropriate terminology (communication skills) - the ability to promote one's self-updating (learning skills)
|
5
|
AGR/13
|
40
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
-
The soil in the 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. APPLYING KNOWLEDGE AND UNDERSTANDING: Have an understanding of the approaches to the description of the station and the morphology of the pedological profile. MAKING 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. This skill will be developed through the active involvement of students through oral class and field discussions on specific topics related to the course.
|
6
|
AGR/14
|
48
|
-
|
-
|
-
|
Related or supplementary learning 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 |
14952 -
A scelta libera dello studente
|
12
|
|
96
|
-
|
-
|
-
|
Elective 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 |
118967 -
Fermentation chemistry and biotecnology
(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.
|
8
|
CHIM/11
|
64
|
-
|
-
|
-
|
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:
gruppo OPZIONALE affini e integrativi A12 III anno enologia - (show)
|
12
|
|
|
|
|
|
|
|
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. 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 |
118970 -
Special wine production
(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
|
48
|
-
|
-
|
-
|
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 |
|
118914 -
Stage
|
8
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
118915 -
Thesis
|
3
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |