Degree Course: Food science and technology
A.Y. 2021/2022
Conoscenza e capacità di comprensione
Ambito Tecnologie alimentari e Sicurezza
Conoscenza multidisciplinare del settore agro-alimentare, orientata alla comprensione del sistema alimentare nel suo complesso, per un proficuo utilizzo in ambito sia applicativo che di ricerca.
Conoscenza delle caratteristiche fisiche, chimiche e microbiologiche dei prodotti alimentari e delle metodologie analitiche, anche innovative, adatte alla determinazione negli alimenti del contenuto di specifici ingredienti, additivi e contaminanti.
Conoscenza delle metodiche analitiche per il controllo della qualità e della sicurezza degli alimenti e per la tracciabilità e rintracciabilità dei prodotti e per la loro certificazione.
Conoscenze di nutrizione ed alimentazione umana.
Conoscenza sulle norme e procedure di sicurezza per la prevenzione dello sviluppo di microrganismi patogeni.
Conoscenza dei principi e delle pratiche correnti delle tecnologie di processo e degli effetti dei parametri di processo sulla qualità e la sicurezza dei prodotti a destinazione alimentare.
Conoscenza delle operazioni e tecniche necessarie per la conservazione degli alimenti freschi e trasformati e dei fattori che ne influenzano la qualità e la sicurezza.
Capacità di controllare i processi e gli impianti di lavorazione dei prodotti alimentari secondo validi sistemi di qualità che garantiscano la sicurezza dei consumatori e degli operatori, il rispetto dell'ambiente e la razionale utilizzazione delle risorse.
Capacità di dirigere e svolgere in tutto o in parte, insieme ad altre professionalità, progetti di ricerca e sviluppo nelle industrie alimentari, anche con l'impiego di metodologie innovative.
Tali conoscenze e capacità di comprensione, riferite agli ambiti disciplinari propri del progetto formativo, si conseguono mediante lezioni frontali, esercitazioni pratiche e tirocini formativi (in aula, in laboratorio, in stabilimenti di trasformazione), studio di testi consigliati italiani e stranieri, frequenza di seminari specifici.
I docenti proporranno metodi didattici atti a stimolare gli studenti alla discussione critica degli argomenti trattati e a favorire un apprendimento consapevole di sistemi complessi.
Ambito Produzione di materie prime e gestione delle aziende della filiera agroalimentare
Conoscenza sui fattori che influenzano la qualità e la sicurezza alimentare a livello di produzione primaria e le tecniche genetiche e molecolari utilizzabili per il miglioramento della qualità delle produzioni animali e vegetali.
Conoscenza sui principali metodi genetici-molecolari per il controllo della filiera alimentare, anche in riferimento alle problematiche di tracciabilità dei prodotti.
Conoscenza dei fondamenti scientifici, tecnici ed economici relativi all'impiego dei microrganismi nelle produzioni alimentari e le strategie necessarie per la messa a punto di un processo microbiologico e la selezione del microrganismo idoneo per l'ottenimento di un definito metabolita.
Conoscenza delle problematiche economiche e di legislazione alimentare e delle logiche di marketing connesse al settore agro-alimentare.
Conoscenza dei principali aspetti dell’innovazione nell'industria alimentare in una logica economica.
Le conoscenze di metodo e di contenuto culturale, scientifico e professionale saranno acquisite attraverso insegnamenti monodisciplinari e insegnamenti integrati che consentano il progressivo raggiungimento degli obiettivi da parte dello studente; la didattica frontale si completa con seminari, esercitazioni di laboratorio e di campo, seminari e possibili visite di studio presso aziende agroalimentari.
Conoscenze e capacità di comprensione approfondite in curricula specifici:
- conoscenze specialistiche e padronanza di tecniche innovative nei campi fondamentali delle tecnologie agro-alimentari;
- conoscenza a livello molecolare e cellulare dei sistemi biologici finalizzata a sviluppare una professionalità operativa;
- la conoscenza di tecniche di fermentazione microbica e di bioconversione;
- la conoscenza delle metodologie di produzione e miglioramento genetico a fini produttivi di semi, piante e microrganismi;
- la conoscenza delle metodologie di caratterizzazione e controllo della qualità degli alimenti;
-le conoscenze utili a comprendere materiale documentario anche complesso inerente al mondo ed alle decisioni dell’impresa;
- l’economia agroalimentare:
- il diritto agroalimentare.
- la sociologia
- la filosofia con particolare attenzione alle ricadute, antropologiche, epistemologiche ed etiche dell'alimentazione.
Capacità di applicare conoscenza e comprensione
Ambito Tecnologie alimentari e Sicurezza
Capacità di applicare le conoscenze di base e avanzate per:
- eseguire analisi di laboratorio per l'accertamento di parametri di qualità e sicurezza alimentare su prodotti di origine vegetale ed animale e per il controllo di processi tecnologici;
- predisporre di piani di autocontrollo e di valutazione del rischio;
- dirigere imprese operanti nei settori della produzione, trasformazione e commercializzazione di prodotti agroalimentari;
- affrontare e risolvere problemi tecnico-pratici nelle diverse componenti della filiera produttiva e per l'impostazione e la conduzione di attività sperimentali.
La capacità di applicare le conoscenze acquisite si consegue fondamentalmente mediante attività formative, quali le esercitazioni in aula ed in laboratorio, nel corso delle visite di studio presso aziende del settore e durante i possibili stage e periodi di tutorato esterni all'Università.
Le esercitazioni danno sempre luogo a momenti di verifica da parte del docente che le ha erogate e sono previste schede di valutazione degli stage e dei tirocini che consentono ulteriori forme di valutazione dell'apprendimento.
Oltre alla frequenza dei corsi istituzionali, un momento importante per valutare la capacità propositiva e l'attitudine al 'problem solving' degli studenti è costituito dall'elaborazione della tesi finale, nel corso della quale gli studenti dovranno dimostrare di essere capaci di ideare, pianificare, progettare e gestire processi e attività proprie del settore dell'industria alimentare.
Ambito Produzione di materie prime e gestione delle aziende della filiera agroalimentare
Capacità di valutare e migliorare le caratteristiche dei prodotti di origine animale e vegetale in un'ottica di ottimizzazione della qualità dei prodotti alimentari derivati.
Capacità di individuare le strategie necessarie per la messa a punto e la gestione di un processo microbiologico per l'ottenimento di prodotti di interesse alimentare.
Capacità di applicare le competenze economiche e di legislazione alimentare per una corretta gestione economica e giuridica dell'industria agro-alimentare e delle imprese di consulenza e servizi ad esse connesse.
La verifica dell'apprendimento sarà compiuta con la valutazione della partecipazione attiva degli studenti alle esercitazioni pratiche e di laboratorio, mentre le acquisizioni teoriche saranno verificate con prove intermedie scritte o orali e con esami finali
capacità specifiche offerte dai curricula:
- capacità di padroneggiare piattaforme tecnologiche specifiche di interesse agro alimentare;
- la capacità di miglioramento delle proprietà di microrganismi e piante per scopi di produzione industriale;
- la capacità di redigere progetti di ricerca di interesse applicativo considerandone gli aspetti economici, giuridici, etici e di proprietà intellettuale dei risultati;
-la capacità di sviluppare business plan incentrati sull'impostazione e riconfigurazione della struttura d'impresa di monitorare e analizzare nel concreto l'ambiente e il conteso d'impresa e di cercare le condizioni per la creazione di valore;
Tali competenze verranno raggiunte ponendo particolare attenzione agli aspetti applicativi degli insegnamenti acquisiti attraverso le esperienze individuali di laboratorio e l'elaborazione della prova finale.
La verifica dell'acquisizione di tali competenze avverrà attraverso esami, prove in itinere e prova finale.Autonomia di giudizio
I laureati magistrali in Scienze e Tecnologie Alimentari sono in grado di:
- individuare gli accertamenti utili per la caratterizzazione qualitativa dei prodotti agro-alimentare e per la valutazione dei requisiti di sicurezza;
- consigliare le corrette prassi tecnico-operative da eseguire nelle singole fasi del processo produttivo;
- elaborare piani per disciplinare le produzioni agroalimentari e per la loro valorizzazione commerciale.
Al termine degli studi il laureato magistrale possiede consapevolezza ed autonomia di giudizio tali per cui è in grado di analizzare le diverse situazioni di un contesto produttivo e di mercato, di programmare azioni e gestire interventi per migliorare la qualità e l'efficienza della produzione di alimenti e bevande e di ogni altra attività connessa, anche in termini di sostenibilità ambientale ed eco-compatibilità.
L'autonomia di giudizio e la consapevolezza del proprio ruolo professionale si sviluppano e si conseguono, principalmente, attraverso l'azione dei docenti in aula, che solleciteranno gli studenti a immedesimarsi nelle possibili situazioni professionali ed a proporre interpretazioni individuali sia di risultati tecnico-scientifici, sia di eventi specifici legati al contesto produttivo e distributivo dei prodotti alimentari.
La verifica di questo risultato di apprendimento è demandata ai singoli docenti responsabili delle attività formative, anche tramite relazioni tecniche scritte assegnate agli allievi, secondo le indicazioni previste nel regolamento del CdS.
Abilità comunicative
Il laureato magistrale in Scienze Tecnologie Alimentari ha sviluppato attitudini personali alla comunicazione, al lavoro di gruppo multidisciplinare e capacità di giudizio sia sul piano tecnico ed economico sia su quello umano ed etico.
Queste attitudini gli consentiranno di esplicare responsabilmente la propria attività professionale in contesti diversi adeguando le modalità di comunicazione a quanto richiesto e recepito dagli interlocutori, nel pieno rispetto del rigore scientifico e metodologico.
Queste abilità comunicative sono coltivate sollecitando gli studenti a presentare oralmente e per iscritto propri elaborati, relativi anche ad attività di gruppo.
La partecipazione a tirocini, stage, seminari e attività di internazionalizzazione consente di acquisire ulteriori possibili strumenti utili per lo sviluppo delle abilità comunicative del singolo studente.
Nelle valutazioni degli elaborati individuali, delle prove di grado e finali la qualità e l'efficacia della comunicazione concorrono in modo determinante alla formazione del giudizio complessivo.
Capacità di apprendimento
Il corso di laurea magistrale in Scienze e Tecnologie Alimentari fornisce gli strumenti cognitivi e gli elementi logici che possano garantire al laureato magistrale un aggiornamento continuo delle conoscenze nello specifico settore professionale e nell'ambito della ricerca scientifica e tecnologica collegata.
Una particolare attenzione è riservata agli strumenti delle nuove tecnologie informatiche, sia per quanto attiene alle forme di comunicazione che per tutto ciò che riguarda l'elaborazione dei dati e la ricerca di informazioni.
Sia nelle attività formative caratterizzanti che in quelle affini ed integrative, nell'ambito dei corsi istituzionali e dei seminari integrativi, ampio spazio sarà dedicato all'acquisizione di metodologie e abilità per aumentare le occasioni di sviluppo personale.
Il principale strumento di verifica dell'apprendimento raggiunto, in riferimento a questo specifico descrittore, è rappresentato dalla valutazione dello studente da parte del suo relatore di tesi.
Infatti, è in occasione dell'elaborazione di un progetto scientifico originale che lo studente può manifestare più chiaramente l'abilità raggiunta nell'accedere a nuove opportunità di conoscenza e sviluppo personale.
Requisiti di ammissione
Per essere ammessi al corso di studio in Scienze e Tecnologie Alimentari occorre essere in possesso di un titolo di laurea conseguito in Italia ovvero di altro titolo conseguito all'estero, riconosciuto idoneo in base alla normativa vigente, e aver acquisito, nel corso di laurea di provenienza, almeno 60 CFU nelle attività formative di base e/o caratterizzanti indicate nella tabella ministeriale della classe L-26 (Scienze e Tecnologie Alimentari), ovvero nei seguenti settori scientifici disciplinari: AGR/01-04, AGR/07, AGR/09, AGR/11-13, AGR/15-19, BIO/01-05, BIO/09-11, BIO/13, BIO/18-19, CHIM/01-03, CHIM/06-07, CHIM/10-12, FIS/01-08, INF/01, ING-IND/08-12, ING-IND/22, ING-IND/25, ING-INF/05-06, MAT/01-09, MED/01; MED/03, MED/07, MED/42, MED/49-50, SECS‐P/01, SECS‐P/07-08, SECS‐P/10, SECS-S/01-02, IUS/03, IUS/14, VET/01, VET/04.
Per essere ammessi al corso, gli studenti devono dimostrare di aver acquisito un livello di inglese B1 o aver acquisito nel percorso formativo universitario almeno 3 CFU dedicati alla lingua inglese.
E', inoltre, prevista la verifica della personale preparazione, con modalità definite nel Regolamento Didattico del corso di studio.
Prova finale
La prova finale consiste nella presentazione e discussione di un elaborato scritto relativo ad un'attività sperimentale mono o multidisciplinare svolta presso un laboratorio di ricerca universitario o di altre strutture scientifiche pubbliche o private, con le quali siano state stipulate apposite convenzioni (tesi sperimentale).
La prova finale dovrà consentire allo studente di approfondire le conoscenze sull'argomento oggetto di sperimentazione, sia per gli aspetti scientifici che per quelli di carattere professionale.
Nel lavoro di tesi, il laureando è supportato dall'assistenza di un Relatore, che sia garante della scientificità del metodo seguito e della correttezza dell'interpretazione proposta, e di un Controrelatore, che è tenuto a fornire un supporto critico di revisione della bozza finale.Orientamento in ingresso
Il SOrT è il servizio di Orientamento integrato della Sapienza.
Il servizio ha una sede centrale nella Città universitaria e sportelli dislocati presso le Facoltà.
Nei SOrT gli studenti possono trovare informazioni più specifiche rispetto alle Facoltà e ai corsi di laurea e un supporto per orientarsi nelle scelte.
L'ufficio centrale e i docenti delegati di Facoltà coordinano i progetti di orientamento in ingresso e di tutorato, curano i rapporti con le scuole medie superiori e con gli insegnanti referenti dell'orientamento in uscita, propongono azioni di sostegno nella delicata fase di transizione dalla scuola all'università e supporto agli studenti in corso, forniscono informazioni sull'offerta didattica e sulle procedure amministrative di accesso ai corsi.
Iniziative e progetti di orientamento:
1.
'Porte aperte alla Sapienza'.
L'iniziativa, che si tiene ogni anno presso la Città Universitaria, è rivolta prevalentemente agli studenti delle ultime classi delle Scuole Secondarie Superiori, ai docenti, ai genitori ed agli operatori del settore; essa costituisce l'occasione per conoscere la Sapienza, la sua offerta didattica, i luoghi di studio, di cultura e di ritrovo ed i molteplici servizi disponibili per gli studenti (biblioteche, musei, concerti, conferenze, ecc.); sostiene il processo d'inserimento universitario che coinvolge ed interessa tutti coloro che intendono iscriversi all'Università.
Oltre alle informazioni sulla didattica, durante gli incontri, è possibile ottenere indicazioni sull'iter amministrativo sia di carattere generale sia, più specificatamente, sulle procedure di immatricolazione ai vari corsi di studio e acquisire copia dei bandi per la partecipazione alle prove di accesso ai corsi.
Contemporaneamente, presso l'Aula Magna, vengono svolte conferenze finalizzate alla presentazione dell'offerta formativa di tutte le Facoltà dell'Ateneo.
2.
Progetto 'Un Ponte tra Scuola e Università'
Il Progetto 'Un Ponte tra scuola e Università' nasce con l'obiettivo di favorire una migliore transizione degli studenti in uscita dagli Istituti Superiori al mondo universitario e facilitarne il successivo inserimento nella nuova realtà.
Il progetto si articola in tre iniziative:
a) Professione Orientamento - Seminari dedicati ai docenti degli Istituti Superiori referenti per l'orientamento, per favorire lo scambio di informazioni tra la Scuola Secondaria e la Sapienza;
b) La Sapienza si presenta - Incontri di presentazione delle Facoltà e lezioni-tipo realizzati dai docenti della Sapienza e rivolti agli studenti delle Scuole Secondarie su argomenti inerenti ciascuna area didattica;
c) La Sapienza degli studenti – Interventi nelle Scuole finalizzati alla presentazione dei servizi offerti dalla Sapienza e racconto dell'esperienza universitaria da parte di studenti 'mentore', studenti senior appositamente formati.
3.
Progetto 'Conosci te stesso'
Consiste nella compilazione, da parte degli studenti, di un questionario di autovalutazione per accompagnare in modo efficace il processo decisionale degli stessi studenti nella scelta del loro percorso formativo.
4.
Progetto 'Orientamento in rete'
Si tratta di un progetto di orientamento e di riallineamento sui saperi minimi.
L'iniziativa prevede lo svolgimento di un corso di preparazione, caratterizzato una prima fase con formazione a distanza ed una seconda fase realizzata attraverso corsi intensivi in presenza, per l'accesso alle Facoltà a numero programmato dell'area biomedica, sanitaria e psicologica, destinato agli studenti degli ultimi anni di scuola secondaria di secondo grado.
5.
Esame di inglese
Il progetto prevede la possibilità di sostenere presso la Sapienza, da parte degli studenti dell'ultimo anno delle Scuole Superiori del Lazio, l'esame di inglese per il conseguimento di crediti in caso di successiva iscrizione a questo Ateneo.
6.
Percorsi per le competenze trasversali e per l'orientamento - PCTO (ex alternanza scuola-lavoro).
Si tratta di una modalità didattica che, attraverso l'esperienza pratica, aiuta gli studenti delle Scuole Superiori a consolidare le conoscenze acquisite a scuola e a testare sul campo le proprie attitudini mentre arricchisce la formazione e orienta il percorso di studio.
7.
Tutorato in ingresso
Sono previste attività di tutorato destinate agli studenti e alle studentesse dei cinque anni delle Scuole Superiori.
Il Corso di Studio in breve
Il corso di laurea magistrale interateneo in Scienze e Tecnologie Alimentari si propone di fornire conoscenze avanzate e di formare figure professionali adeguate allo svolgimento di attività complesse di coordinamento e di indirizzo riferibili al settore agro-alimentare, nonché la capacità di garantire, anche con l'impiego di metodologie innovative, la sicurezza, la qualità e la salubrità degli alimenti.
In considerazione della peculiarità delle competenze presenti negli Atenei della Sapienza e della Tuscia e in considerazione della complessità e molteplicità delle funzioni professionali che il laureato magistrale può svolgere, il corso di laurea magistrale in Scienze e Tecnologie Alimentari Inter-Ateneo è articolato in due curricula: Tecnologie Alimentari e Qualità e Valorizzazione.
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.
Qualita' e Valorizzazione
Percorso STANDARD
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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18219 -
Food microbial biotechnologies
(objectives)
The basic knowledge necessary for the design of industrial processes that use microorganisms, cell cultures and immobilized enzymes will be studied in detail. Students who pass the exam will be able to design the genetic improvement of industrial strains and to critically read articles in international scientific journals on the topics of the course.
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6
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CHIM/11
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48
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-
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-
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-
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Related or supplementary learning activities
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ITA |
Optional Group:
gruppo OPZIONALE discipline delle tecnologie alimentari AGR12- BIO10 - (show)
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6
|
|
|
|
|
|
|
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18221 -
Food and human nutrition
(objectives)
The goal is to provide students with in-depth knowedge of biochemical and nutritional mechanisms, as well as biological role of macro and micro nutrients including the biochemical processes of digestion, absorption and utilization of nutrients in fresh food products, as well as in those subjected to transformation processes. Provide appropriate skills for the evaluation of nutritional and healthy effects of foods
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6
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BIO/10
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40
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-
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8
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-
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Core compulsory activities
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ITA |
118600 -
Integrated protection of plants of food interest
(objectives)
Main objectives Acquire knowledge of Plant Pathology and Plant defenses: identification of the main causes of diseases and deterioration of food products. Acquire knowledge on integrated strategies for the protection of plants from viruses, bacteria, fungi and insects in terms of economic, environmental and social sustainability. Specific objectives A) Knowledge and understanding skills The concept of disease The different types of phytopathogens: viruses, bacteria, fungi and insects The genetic, molecular and biochemical basis of defensive strategies, innate, of plants the classic and integrated strategies for combating diseases in the main crops the concept of food safety linked to the contamination of the main crops The concept of sustainability and related legislation B) Ability to apply knowledge and understanding Know how to use specific terminology Identify the main factors causing illness in the main crops and know the strategies of infection Identify the genetic basis of plant resistance to the main plant pathogens Outline classic and integrated control strategies for plant diseases and in general to improve food safety in light of the concepts of sustainability and the application of current regulations C) Autonomy of judgment Identification of new perspectives / development strategies to safeguard the main crops from a production, safety and quality point of view Evaluation, interpretation and reprocessing of literature data in the field of food crop protection D) Communication skills Ability to illustrate the results of research and experimentation carried out in the context of the exercises Ability to understand manuscripts in English and to indicate the salient features of the oral exam E) Learning ability Learn the specific terminology Logically connect the acquired knowledge Identify the most relevant topics of the subjects dealt with know how to consult specialist databases (eg pubmed; EFSA)
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6
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AGR/12
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40
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-
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8
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-
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Core compulsory activities
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ITA |
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18220 -
Agri-food economics
(objectives)
Knowledge and understanding: students will acquire the elements useful for the knowledge of the structural organizational and management characteristics of the agri-food sector and of its role within the socio-economic system. Applying knowledge and understanding: students will be able to understand the policies that regulate the functioning of the agri-food sector, knowing its fundamental elements and interpreting its reasons. Making judgments: students will develop independent judgment regarding the possibilities of development of the agri-food sector both in relation to the role it plays in the economy and society and to the opportunities offered by the various measures of agricultural policy. Communication skills: students will develop the aptitude for critical evaluation of the agro-food sector as a whole and the ability to argue about the legislative provisions related to it. Learning skills: students will be able to continue their studies and, in particular, to integrate the acquired knowledge regarding the economy of the agri-food sector with those of the other courses of the economic disciplinary field.
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6
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AGR/01
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48
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-
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-
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-
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Core compulsory activities
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ITA |
118581 -
Chemical and sensory characterization
(objectives)
Determination of the quality, discrimination between different products and confirmation of the authenticity of another are basically the same analytical problem. The basic assumption behind the application of spectroscopic techniques to this problem relies on the generation of the ‘‘fingerprint’’ of foods. Aim of this course is to present the different spectroscopic methods and the multivariate statistical analysis of experimental data associated with them. Students will develop knowledge and understanding about the molecular basis of food sensory quality, the principles of chemical analytical techniques used to determine chemical compounds responsible for food flavour (basics of chromatography, of gas and liquid chromatography, along with application to the study of food flavour), the basic principles of sensory analysis and classification of sensory methods. Based on this, a skill students must learn in the course will be the ability to select appropriate chemical and sensory analytical techniques to solve specific issues in food quality evaluation and management. Consequently students will be able to make independent judgement about the best approach in food quality analysis and evaluation. Students will develop skills needed to clearly explain the above mentioned contents and to organise them in an understandable framework.
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|
-
Spectroscopic Methods
(objectives)
Determination of the quality, discrimination between different products and confirmation of the authenticity of another are basically the same analytical problem. The basic assumption behind the application of spectroscopic techniques to this problem relies on the generation of the ‘‘fingerprint’’ of foods. Aim of this course is to present the different spectroscopic methods and the multivariate statistical analysis of experimental data associated with them.
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6
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CHIM/02
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40
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-
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8
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-
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Core compulsory activities
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ITA |
-
Coupled analytical techniques and sensory analysis
(objectives)
Students will develop knowledge and understanding about the molecular basis of food sensory quality, the principles of chemical analytical techniques used to determine chemical compounds responsible for food flavour (basics of chromatography, of gas and liquid chromatography, along with application to the study of food flavour), the basic principles of sensory analysis and classification of sensory methods. Based on this, a skill students must learn in the course will be the ability to select appropriate chemical and sensory analytical techniques to solve specific issues in food quality evaluation and management. Consequently students will be able to make independent judgement about the best approach in food quality analysis and evaluation. Students will develop skills needed to clearly explain the above mentioned contents and to organise them in an understandable framework.
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6
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AGR/15
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48
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-
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-
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-
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Core compulsory activities
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ITA |
Second 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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18227 -
Processi delle tecnologie alimentari
(objectives)
The aim of the course is to teach the production processes of the main canned food of vegetable origin with specific reference to the process yields, the description of the involved unit operations and the final quality of the products.
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6
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AGR/15
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48
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-
|
-
|
-
|
Core compulsory activities
|
ITA |
118579 -
Tecnologie enzimatiche per l'industria alimentare
(objectives)
The aim of the course is to provide students with basic knowledge on enzyme technologies and the application thereof in food industries. This knowledge will provide students with the ability to apply and optimize enzyme processes in the food industry. Students will develop the ability to identify problems and look for effective solutions. They will also acquire communication skills to express themselves clearly within the scientific community or with experts in the field. The course also promotes the self-learning ability.
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6
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AGR/15
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48
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-
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-
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-
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Core compulsory activities
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ITA |
118602 -
Production improvement and control
(objectives)
The course aims to study the applications of plant metabolic engineering and the use of advanced methodologies for obtaining and analyzing plant compounds of agronomic, pharmacological or food interest and for the genetic improvement of plants for productivity, biomass, nutritional characteristics and resistance to stress. The course aims to study the applications of plant metabolic engineering and the use of advanced methodologies for obtaining and analyzing plant compounds of agronomic, pharmacological or food interest and for the genetic improvement of plants for productivity, biomass, nutritional characteristics and resistance to stress.
|
|
-
Tecniche molecolari nella produzione e controllo qualità degli alimenti
(objectives)
The course aims to study the applications of plant metabolic engineering and the use of advanced methodologies for obtaining and analyzing plant compounds of agronomic, pharmacological or food interest and for the genetic improvement of plants for productivity, biomass, nutritional characteristics and resistance to stress.
|
6
|
BIO/11
|
40
|
-
|
8
|
-
|
Related or supplementary learning activities
|
ITA |
-
Biotecnologie metaboliche e miglioramento vegetale
(objectives)
The course aims to study the applications of plant metabolic engineering and the use of advanced methodologies for obtaining and analyzing plant compounds of agronomic, pharmacological or food interest and for the genetic improvement of plants for productivity, biomass, nutritional characteristics and resistance to stress.
|
6
|
BIO/04
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
118580 -
Laboratorio di merceologia alimentare
|
6
|
SECS-P/13
|
48
|
-
|
-
|
-
|
Related or supplementary learning 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
|
Optional Group:
Gruppo opzionale Valorizzazione + qualità - (show)
|
6
|
|
|
|
|
|
|
|
18230 -
Storia e geografia dell'alimentazione umana
(objectives)
The course will discuss the evolution of human diet from the origin of the genus Homo to modern times. Human nutrition will be explored both in biological and cultural terms, with a particular focus on time.
|
6
|
BIO/08
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
18232 -
Economia e gestione delle imprese
(objectives)
The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice. The course is aimed at allowing students to acquire at least the following expected results: - knowledge and understanding: the students who will pass the final exam will be provided with adequate knowledge about the functioning of the business organizations and the activities of the company decision makers. In particular, they will know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and controlling the company's evolutionary dynamics, paying attention to the balance between real economy and finance in governance; - applying knowledge and understanding: students passing the final exam will be provided with a realistic and critical vision of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing economic, financial and organizational balance. They will be able to configure the basic elements of the organizational structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management and measurement); - making judgements: critical and judgmental skills will be acquired through the illustration of business cases and the discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for strategic and financial analysis; - communication skills: through lectures and in-class discussion, students will be able to expose business issues and related decisions designed to address them, within the general economic framework of the external environment and industry, plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions and be aware of their implications on performance; - learning skills: thorough class participation, discussion with the teacher, personal study and test, students will acquire the ability to continue their studies independently.
|
6
|
SECS-P/08
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
18235 -
Processi e impianti
|
6
|
ING-IND/25
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
18236 -
Biodiversità e valorizzazione delle piante
(objectives)
To give instruments for the enhancement of the economic value of Italian plants with typical environmental distribution, e.g. grape, olive tree, Citrus spp., cereals and legumes, and of officinal plants, by increasing the peculiar qualities of their products by the use of specific biotechnologies. The course will illustrate how the peculiarities of the national food product, often obsolete, are linked to the response of the entire plant, and / or of its edible organs, to thermal variations, drought and alterations of organic / inorganic compounds in the soil, illustrating the related biotechnologies of investigation and the possible valorization
|
6
|
BIO/01
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
18234 -
Cause ambientali delle contaminazioni alimentari
(objectives)
Main causes of food contamination and environmental hygiene Food production in contaminated environments (water, air, grazing lands, farming lands) Emission of contaminants from sewage, containers, and infesting organisms Toxic effects of environmental contaminants Pesticides, polycyclic aromatic hydrocarbons, heavy metals, radiations, GMO, endocrine disruptors Limits of knowledge on food contamination and law limits for contamination in food. Water, air and soil remediation Food Contamination -Definition - Chronic and acute contamination - Legal limits for food exposures Contamination - from food containers - from veterinary products Physical contamination - from particles of various kinds such as wood, soil, etc .. including nanoparticles and microplastics -radioactive radioactive fall-out
|
|
18234-1 -
Modulo I
|
3
|
BIO/06
|
24
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
18234-2 -
Modulo II
|
3
|
BIO/06
|
24
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
119315 -
Food ethics and cultural processes
|
6
|
M-FIL/02
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
119316 -
Food parasites
(objectives)
Students must acquire basic knowledge on the most relevant food-borne parasites
|
6
|
VET/06
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
119317 -
Landscape ecology and enhancement of agri-food products
(objectives)
Synthesis of Learning Outcomes: 1. knowledge and understanding of agro-biodiversity and its relationship with plant biodiversity at different levels of the biological organization (genetic, taxonomic, ecosystemic, landscape levels); 2. ability to apply knowledge and understanding for the collection, processing, analysis and interdisciplinary integration of vegetation knowledge aimed at the recognition, classification and enhancement of rural systems and respective productions at different scales; 3. critical and judgmental skills developed through participation in seminar activities and in-depth study of scientific articles selected by the teacher; 4. ability to communicate what has been learned through collective activities of argumentation and discussion of the proposed scientific investigations; 5. ability to continue the study autonomously throughout life through the knowledge of the basic theoretical models for the ecological analysis of rural landscapes, the assessment of their state of conservation and their valorisation as well as of the main institutional and scientific sources for the retrieval and updating of basic data joined to sectoral conventions and strategies.
Expected skills to be acquired: implementation of sustainability criteria in the planning, design, protection, recovery and enhancement of agri-food productions.
|
6
|
BIO/03
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
119314 -
Microbiological techniques for food quality and safety
|
|
-
starter selection and predictive microbiology module
(objectives)
Description of the selection criteria for natural or commercial microbial starters to be used in food industry; starters production and use, according to the main industrial requirements and to the achievement of desired sensory, safety and nutritional characteristics of food and beverages. Study of mathematical models applied to predict growth of microorganisms in food and the applications related to the prevention of contamination by spoilage and/or pathogenic microorganisms. Understanding of the microbial interactions in complex matrices.
|
6
|
AGR/16
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
-
microbiological control module for food safety
|
6
|
AGR/16
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
Second semester
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
18240 -
Lingua inglese
|
2
|
L-LIN/12
|
16
|
-
|
-
|
-
|
Other activities
|
ITA |
16954 -
Tirocinio
|
12
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
18006 -
Prova finale
|
10
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
18238 -
A scelta dello studente
|
12
|
|
96
|
-
|
-
|
-
|
Elective activities
|
ITA |
Optional Group:
Gruppo opzionale Valorizzazione + qualità - (show)
|
6
|
|
|
|
|
|
|
|
18230 -
Storia e geografia dell'alimentazione umana
|
Also available in another semester or year
|
18232 -
Economia e gestione delle imprese
|
Also available in another semester or year
|
18235 -
Processi e impianti
|
Also available in another semester or year
|
18236 -
Biodiversità e valorizzazione delle piante
|
Also available in another semester or year
|
18234 -
Cause ambientali delle contaminazioni alimentari
(objectives)
Main causes of food contamination and environmental hygiene Food production in contaminated environments (water, air, grazing lands, farming lands) Emission of contaminants from sewage, containers, and infesting organisms Toxic effects of environmental contaminants Pesticides, polycyclic aromatic hydrocarbons, heavy metals, radiations, GMO, endocrine disruptors Limits of knowledge on food contamination and law limits for contamination in food. Water, air and soil remediation Food Contamination -Definition - Chronic and acute contamination - Legal limits for food exposures Contamination - from food containers - from veterinary products Physical contamination - from particles of various kinds such as wood, soil, etc .. including nanoparticles and microplastics -radioactive radioactive fall-out
|
|
18234-1 -
Modulo I
|
Also available in another semester or year
|
18234-2 -
Modulo II
|
Also available in another semester or year
|
119315 -
Food ethics and cultural processes
|
Also available in another semester or year
|
119316 -
Food parasites
|
Also available in another semester or year
|
119317 -
Landscape ecology and enhancement of agri-food products
|
Also available in another semester or year
|
|
18237 -
Diritto del sistema agroalimentare
(objectives)
The aim of the agri-food law course is to provide learners with the conceptual tools necessary to know and understand the major issues of food law, with particular reference to food hygiene safety, security of supply, quality systems and consumer information. More specifically, the agri-food law course aims to encourage the development of: - KNOWLEDGE AND UNDERSTANDING: The student will learn the general rules on food production and marketing of food in an open space. ~ Knowledge and understanding applied: will also be able to apply the principles and general criteria that inform interpretation activities and argue the rationale underlying their application. ~ Making judgments: the student will be able to reap the profiles regulatory and legal relating to the main topics addressed during the course. ~ Communication Skills: the student will be able to expose topics also emphasizing the interdependencies between the different themes. ~ Ability to learn: the student through continuous interaction in the classroom, will acquire a learning method that combines the study of texts of reference with the upgrade, through the mainstream media, and analysis of doctrinal and jurisprudential.
|
6
|
IUS/03
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
Tecnologie alimentari
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
|
18247 -
Ispezione degli alimenti di origine vegetale
(objectives)
The objective is to provide a kind of in-depth knowledge of the supply chain control systems in the agri-food sector based on European and national legislation regarding the control of contaminants; provide information on the control and self-control system of operators for the compliance of foodstuffs in the various segments of the supply chain. Provide application knowledge and case studies with company visits.
|
6
|
AGR/12
|
40
|
8
|
-
|
-
|
Core compulsory activities
|
ITA |
118657 -
Economics and marketing of food products
(objectives)
The aim of the course is to provide a general framework of marketing activities carried out by agro-food companies, with a focus on their integration with corporate strategies. The course is structured to provide students with knowledge and capacities to work in the management of agro-food companies as well as to provide these companies with counseling services to improve the value of the products. Expected learning results: 1) Knowledge and understanding: the course will provide knowledge and understanding of how marketing strategies are managed in an agro-food company. 2) Applying knowledge and understanding: students will develop the ability to develop a marketing plan for an agro-food product, and to analyze in concrete the business environment to identify the conditions for value creation. 3) Making judgements: at the end of the course, students will be able to develop marketing strategies and plans for the commercialization of agro-food products. 4) Communication skills: the course helps students to develop communicative skills, by facilitating discussion during the lectures and the practical exercises. 5) Learning skills: the course will develop students’ learning skills through ongoing discussion of real-life examples during the lectures and the practical exercises.
Analyze the economic aspects of the functioning of the agri-food sector with reference to evolutionary trends in: demand for agri-food products, the organization of production, the innovative and competitive capacity of the sector in the domestic and international markets. Special attention is given to the markets for differentiated high-quality food products and to the so-called agri-food Made in Italy.
|
|
-
Marketing of agri-food products
(objectives)
The aim of the course is to provide a general framework of marketing activities carried out by agro-food companies, with a focus on their integration with corporate strategies. The course is structured to provide students with knowledge and capacities to work in the management of agro-food companies as well as to provide these companies with counseling services to improve the value of the products. Expected learning results: 1) Knowledge and understanding: the course will provide knowledge and understanding of how marketing strategies are managed in an agro-food company. 2) Applying knowledge and understanding: students will develop the ability to develop a marketing plan for an agro-food product, and to analyze in concrete the business environment to identify the conditions for value creation. 3) Making judgements: at the end of the course, students will be able to develop marketing strategies and plans for the commercialization of agro-food products. 4) Communication skills: the course helps students to develop communicative skills, by facilitating discussion during the lectures and the practical exercises. 5) Learning skills: the course will develop students’ learning skills through ongoing discussion of real-life examples during the lectures and the practical exercises.
|
6
|
AGR/01
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
-
Food sector economics
(objectives)
The purpose of this module is to enable students to analyze the economic aspects of the functioning of the agri-food sector with reference to evolutionary trends in: demand for agri-food products, the organization of production, the innovative and competitive capacity of the sector in the domestic and international markets. Special attention is given to the markets for differentiated high-quality food products and to the so-called agri-food Made in Italy.
The expected learning outcomes are divided as follows: 1) The students shall acquire advanced notions on the structural and functional characteristics of the Italian agri-food system, on its international positioning and on its evolutionary trajectory. Attention is given to the presentation of the systemic dimension of the processes and to the resulting needs in terms of coordinating the processes and of defining effective governance schemes. An additional aspect that is particularly emphasized in the discussion is that of the complex nature of economic phenomena (organization of processes, the functioning of companies and their aggregations, interaction on the markets) linked to the multidimensionality of the result which businesses and economic systems point to (i.e. competitiveness and the different levels in which it is structured). It follows that another objective of the course is to show how the different structural and functional aspects (both short and medium / long term) are strongly interrelated and should therefore be conjointly analyzed. 2) Furthermore, to develop operational skills, the course proposes: I) the analysis of statistical data in tabular and graphical form; II) the definition and calculation of economic indicators. Students are shown how to read and comment data and indicators, asking them to independently replicate the analysis. The aim of the course is therefore to provide students with tools for the subsequent autonomous ability to use data to build tables and graphs and to effectively comment on their contents.
3) the course also aims to stimulate the development of interactive skills increasingly required in the labor market. It also wants to develop the ability to support points of view and ideas with rational and complete arguments and the ability to compare different opinions in a complex although direct way.
|
6
|
AGR/01
|
40
|
-
|
8
|
-
|
Core compulsory activities
|
ITA |
Optional Group:
gruppo OPZIONALE A14 I anno Tecnologie alimentari - (show)
|
6
|
|
|
|
|
|
|
|
|
Optional Group:
gruppo OPZIONALE A13 I anno tecnologie alimentari - (show)
|
18
|
|
|
|
|
|
|
|
119309 -
Food technology and environmental impact
(objectives)
The aim of the course is to provide the knowledge and understanding of the most important unit operations of grain processing technologies: milling industry, bakery products, pasta, malt and beer. Students must be able to understand specialized texts, scientific paper and sector journals, and realize the basic chemical, physical and structural transformations that take place during the main cereal grains processes.
|
|
-
Grain and brewing technology processes
(objectives)
The aim of the course is to provide the knowledge and understanding of the most important unit operations of grain processing technologies: milling industry, bakery products, pasta, malt and beer. Students must be able to understand specialized texts, scientific paper and sector journals, and realize the basic chemical, physical and structural transformations that take place during the main cereal grains processes.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
-
Environmental impact assessment of the food industry
|
Also available in another semester or year
|
119311 -
Chemical analysis of agro-food matrices
|
Also available in another semester or year
|
|
Second semester
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
119310 -
Traditional and innovative analytics for the agri-food sector
(objectives)
The course will be aimed to explore the themes concerning the methods for the analysis related to the agro-food productions, particularly fresh and transformed fruits and vegetables. This approach will be allowed by refreshing chemical and physical principles and by the definition of traditional and new analytical devices and applications. Innovative technologies based on sensor application will be described, while related chemometric principles and multivariate modeling will be defined. The arguments of the lectures will be treated through the theory and, where possible, the laboratory practice and the study of scientific literature by examining specific case studies. Based on the suggestions included within the 'Dublin descriptors', the acquired knowledges, the understanding aptitudes and the capacity to apply them, together with the ability in making judgements and the communication skills of the students will be continuously tested along the didactic activities of the course, even by the so-called 'flipped learning' technique. At the end, with respect to the examination procedures, the same students' skills and performances will be solicited and verified through the exposition of autonomous scientific presentations they will be able to arrange on the topics and arguments of the course. 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
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
118579 -
Enzymatic technologies for the food industry
(objectives)
The aim of the course is to provide students with basic knowledge on enzyme technologies and the application thereof in food industries. This knowledge will provide students with the ability to apply and optimize enzyme processes in the food industry. Students will develop the ability to identify problems and look for effective solutions. They will also acquire communication skills to express themselves clearly within the scientific community or with experts in the field. The course also promotes the self-learning ability.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
18255 -
Bioprocessi alimentari e metodologie microbiche avanzate
(objectives)
The goal of this course is to provide the students with in-depth knowledge on the use of fermentation and omics technologies for the development of novel starters, probiotics, and biocatalysts for the food industry, the study of foodborne bacterial pathogens, and the valorization of food waste and residues. The format consists of lectures, case studies, problems sets, and student presentations.
Expected Results
Knowledge and Understanding The results defined by this descriptor are pursued through lectures, didactic laboratories and seminars foreseen in the course of teaching. The student will acquire knowledge of the use of omics techniques for the characterization and genetic improvement of microbial biocatalysts of food interest.
Applying knowledge and understanding What is defined by this descriptor is achieved through lectures, laboratory exercises, and multimedia presentations in which the student will have to demonstrate that he is able to apply general knowledge to specific case studies
Making judgements On the basis of what is specified by the following descriptor, the course aims to provide students with all the necessary tools to be able to analyze and interpret experimental results and practical cases concerning microbial bioprocesses of food interest, in order to develop their own thinking. critic.
Communication skills The ability is developed: in the classroom, through the active involvement of students through multimedia presentations that allow you to evaluate communication skills and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.
Learning skills The student is involved in reading technical-scientific articles on topics related to the topics of the program to stimulate the understanding of the text and the critical analysis of its content.
|
6
|
CHIM/11
|
40
|
-
|
8
|
-
|
Related or supplementary learning activities
|
ITA |
Optional Group:
gruppo OPZIONALE A13 I anno tecnologie alimentari - (show)
|
18
|
|
|
|
|
|
|
|
119309 -
Food technology and environmental impact
(objectives)
The aim of the course is to provide the knowledge and understanding of the most important unit operations of grain processing technologies: milling industry, bakery products, pasta, malt and beer. Students must be able to understand specialized texts, scientific paper and sector journals, and realize the basic chemical, physical and structural transformations that take place during the main cereal grains processes.
|
|
-
Grain and brewing technology processes
|
Also available in another semester or year
|
-
Environmental impact assessment of the food industry
(objectives)
The course aims to provide students with the basic knowledge needed to assess the main environmental impacts of food processing; to acquire the concept of the Life Cycle and the ISO 14040 procedure and to estimate the main indicators used to measure the environmental impact of the food industry Carbon Footprint, Water Footprint, Ecological Footprint), to identify life cycle phases characterized by the greatest greenhouse gas emissions and to hypothesize potential alternatives to mitigate the overall environmental impact.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
119311 -
Chemical analysis of agro-food matrices
(objectives)
The course aims to introduce the student to the knowledge of the main methods of quantitative chemical analysis applied to agro-food matrices. The course also aims to give the student basic information on the statistical processing of data and the interpretation of the error as well as hints on the notions of safety and good analytical chemistry laboratory practice (knowledge and understanding) At the end of the course the student will also acquire: - ability to evaluate the different options available for solving specific analytical problems (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. - ability to document and communicate acquired knowledge with appropriate terminology (communication skills) - ability to promote one's self-updating (learning skills)
|
6
|
AGR/13
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
Optional Group:
gruppo OPZIONALE AGR/15 - (show)
|
6
|
|
|
|
|
|
|
|
18256 -
IV range products
(objectives)
The course will introduce students to the principles, experimental approaches and analytical methods applied to gamma IV production, from the packaging phase to the packaging of the product. The course will have a technical/practical focus and will address issues aimed at optimizing the product and process in compliance with current regulations. (a) knowledge and ability to understand (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 the tools and methodologies for quality control of gamma IV productions B. Applying knowledge and understanding What is defined by this descriptor is achieved through frontal lessons, educational trips, laboratory exercises and activities, analysis of problems and case studies carried out and discussed in class promoting the direct participation of students. Ability to understand and meet the requirements for high quality productions Ability to use and understand the tools and analytical methods covered in the course Ability to apply methodological tools and make choices aimed at resolving or minimizing the production problems (or problem solving), both in qualitative and quantitative terms C) Autonomy of judgment (making judgements) On the basis of the following descriptor, the course aims to provide all students with the tools needed to be able to interpret the experimental results of the sector and for the development of critical thinking. D) Communication skills The ability is developed through the active involvement of students in the classroom, through written exercises, the interaction with the teacher outside of class hours through the Google Classroom platform and the carrying out online tests using Google Modules on specific topics related to the course. E) Learning skills The student is involved in the research of scientific articles related to the themes inherent to the course, in the understanding of the text and in the critical analysis of the content of the same.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
119313 -
Sensory analysis and consumer science
(objectives)
The course aims to provide students with the basic notions of sensory analysis and consumer science with the related methodologies applied to food quality control. The primary objective is to create awareness in the student of the opportunities for an investigation that the knowledge of sensory analysis could give to the food industry. Therefore, the purpose of the course will be to introduce the various sensory investigation techniques and their application in specific case studies, both through theoretical lessons and through the critical discussion of scientific articles on topics relevant to the course program. By stimulating group work, students will develop the ability to apply what they have learned theoretically in the lessons and to discuss and communicate the results obtained. The educational objective of the course will be to acquire adequate knowledge in the student for the correct use of the sensory tests best suited to their current and future needs.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
Optional Group:
gruppo OPZIONALE A14 I anno Tecnologie alimentari - (show)
|
6
|
|
|
|
|
|
|
|
18261 -
Tecniche genetiche e molecolari per il miglioramento della qualità delle produzioni animali
|
Also available in another semester or year
|
18260 -
Biotecnologie e microbiologia degli alimenti
(objectives)
1) knowledge and understanding: Knowledge of the microbiological characteristics of food products and analytical methods, including innovative ones, suitable for the determination of alteringspoilage and pathogenic microorganisms in food. 2) Applied knowledge and understanding: Ability to apply basic and advanced knowledge to perform laboratory analyzes for the assessment of quality and food safety parameters on products of plant and animal origin. 3) Making judgements: identifying the necessary assessments for the qualitative characterization of agro-food products and for the evaluation of safety requirements; 4) Communication skills: oral and written presentations of the activities carried out 5) Learning Skills: provide the cognitive tools and logical elements that can guarantee the student a continuous updating of knowledge in the specific sector professional and related scientific and technological research.
|
6
|
CHIM/11
|
40
|
-
|
8
|
-
|
Related or supplementary learning activities
|
ITA |
119312 -
Innovation and entrepreneurship in agri-food biotechnology
|
Also available in another semester or year
|
|
SECOND YEAR
First semester
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
18238 -
A scelta dello studente
|
12
|
|
96
|
-
|
-
|
-
|
Elective activities
|
ITA |
18533 -
TIROCINIO
|
6
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
18228 -
Tecniche microbiologiche per la qualità e la sicurezza degli alimenti
(objectives)
Selection criteria for starters to be used in food industry. Starter production; Microbial starters for the production of cheeses, fermented milk beverages, leavened baked goods, wine, beer, fermented sausages and vegetables. Mathematical models for microbial growth. Microbiological risks and predictive models. Primary, secondary and tertiary models: microbial growth curves and modelling.
|
|
18228-1 -
Selezione degli starter
(objectives)
Description of the selection criteria for natural or commercial microbial starters to be used in food industry; starters production and use, according to the main industrial requirements and to the achievement of desired sensory, safety and nutritional characteristics of food and beverages. Study of mathematical models applied to predict growth of microorganisms in food and the applications related to the prevention of contamination by spoilage and/or pathogenic microorganisms. Understanding of the microbial interactions in complex matrices.
|
6
|
AGR/16
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
18228-2 -
Controllo microbiologico
(objectives)
The teaching objectives include the description of microbiological risk factors in raw materials and foods, of vegetable and animal origins, and the critical analysis of the conventional and innovative strategies for microbial control. The course includes the study of main methods for enumeration and identification of microorganisms in foods.
|
6
|
AGR/16
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
Second semester
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
18237 -
Diritto del sistema agroalimentare
(objectives)
The aim of the agri-food law course is to provide learners with the conceptual tools necessary to know and understand the major issues of food law, with particular reference to food hygiene safety, security of supply, quality systems and consumer information. More specifically, the agri-food law course aims to encourage the development of: - KNOWLEDGE AND UNDERSTANDING: The student will learn the general rules on food production and marketing of food in an open space. ~ Knowledge and understanding applied: will also be able to apply the principles and general criteria that inform interpretation activities and argue the rationale underlying their application. ~ Making judgments: the student will be able to reap the profiles regulatory and legal relating to the main topics addressed during the course. ~ Communication Skills: the student will be able to expose topics also emphasizing the interdependencies between the different themes. ~ Ability to learn: the student through continuous interaction in the classroom, will acquire a learning method that combines the study of texts of reference with the upgrade, through the mainstream media, and analysis of doctrinal and jurisprudential.
|
6
|
IUS/03
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
18240 -
Lingua inglese
|
2
|
L-LIN/12
|
16
|
-
|
-
|
-
|
Other activities
|
ITA |
18532 -
PROVA FINALE
|
16
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
Teachings extracurricular:
(hide)
|
|
|
Teachings extracurricular:
(hide)
|
|
|
118599 -
Professionalizing activities
|
Also available in another semester or year
|
119359 -
Process monitoring and control in the food industry
(objectives)
KNOWLEDGE AND UNDERSTANDING: the course aims to provide the student with the knowledge related to the main techniques and technologies of monitoring and control of agri-food processes. For each phase of the process and with reference to specific production lines. Knowledge will be provided to analyze and extract information from data acquired off-line and in real time (in-line, at-line and on-line). In addition, the student will learn the benefits of using sensors in the future automation of food processing, both in terms of product quality and safety, and plant reliability and safety.
APPLYING KNOWLEDGE AND UNDERSTANDING: at the end of the course the student must be able to know, choose and apply specific system monitoring and control systems to a given production process, analyze and interpret the information obtained, choose, correct and/or modulate the process parameters and motivate the choices made.
MAKING JUDGEMENTS: the course aims to stimulate the learning of the critical analytical capacity for solving problems in the field of automation of agri-food transformation processes
COMMUNICATION SKILLS: at the end of the course the student who intends to operate as a professional in the field of food technology, will have acquired a solid base of engineering concepts, which will allow her/him to easily communicate with specialized engineers in the sector.
LEARNING SKILLS: the student will be prepared to recognize and evaluate the suitable means to be used for the resolution of specifications in the agri-food processing sector, both in the experimental and industrial fields.
|
6
|
AGR/09
|
48
|
-
|
-
|
-
|
|
ITA |