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Scientific Disciplinary Sector Code
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Optional materials and exam in a foreign language
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Optional group:
GRUPPO ESAMI A SCELTA - (show)
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6
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17713 -
ECONOMIA AZIENDALE
(objectives)
EARNING OUTCOMES: The course aims to provide an essential preparation on the conditions of existence of business administrations, the criteria governing their conduct, and the tools for measuring their results.
KNOWLEDGE AND UNDERSTANDING: At the end of the course the student must demonstrate that she/he has learned both issues of a mainly theoretical nature - regarding the company, its functioning and the relationship it establishes with its general and task environment - as well as operational issues, related to the estimation of income and book value.
APPLYING KNOWLEDGE AND UNDERSTANDING: The student must be able to recognize the various types of companies, to understand the roles of the people who work there and identify the parts that make up their structure. Furthermore, the student must be able to quantify the effect that the main management operations have on the capital, on the result of the period and on the internal equilibrium.
MAKING JUDGEMENTS: At the end of the course, the student will be able to understand the company and its functioning as well as the opportunity to undertake certain management operations in relation to the effects that the main management operations have on the qualitative and quantitative composition of the capital and the result. financial year and, more generally, on internal balances.
COMMUNICATION SKILLS: Knowledge of the general and operational part of the course will allow the student to acquire the technical language of the subject.
LEARNING SKILLS: At the end of the course, the student will be able to understand the basic issues of business economics that will allow her/him to read documents or participate in debates with business content.
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Derived from
13437 ECONOMIA AZIENDALE in ECONOMIA AZIENDALE (sedi di Viterbo e Civitavecchia) L-18 0 SFORZA Vincenzo
( syllabus)
The lectures will address the following topics:
GENERAL SECTION
- Needs, goods, and value.
- The function of the firm, its aims, and the concept of business management.
- The subjects within the firm.
- Strategies
- Business activities and organization
- The notion of corporate assets, liabilities, and equity.
- Qualitative and quantitative analysis of the corporate net assets.
- The accrual-basis and the cash basis of accounting.
- The different measures of the capital in non-financial entities under the hypotheses of going concern and liquidation.
- The financial aspects of the business management.
- The analysis of the profitability and of liquidity of the firm using the ratios.
OPERATIONAL SECTION
- The bookkeeping of the fundamental firms’ operations with the double-entry system.
- The costs and the break-even analysis.
( reference books)
GENERAL SECTION
) G. Catturi, Principi di economia aziendale. L'azienda universale. L'idea forza, la morfologia e la fisiologia, Cedam, Padova, 7^ edizione 2021 (Section B: lessons 9, 10, 12, 15, 16 e 20; Section C: lessons 22, 23, 24, 28 e 31).
2) E. Cavalieri - R. Franceschi Ferraris, Economia Aziendale, Vol. I, Attività aziendale e processi produttivi, Giappichelli, Torino, 2010, 4th Edition (Section II, Ch. 3 and 5).
3) Teaching materials available on the Moodle course website
OPERATIONAL SECTION
Slides and the lecture notes about:
1) the bookkeeping with the double-entry system;
2) cost accounting
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6
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SECS-P/07
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48
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Related or supplementary learning activities
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16187 -
MARKETING
(objectives)
The course aims to analyse the subject of marketing from the methods and characteristics of the strategy to the operational aspects.
The analysis of marketing in its strategic and operational aspects will be articulated starting from the knowledge of the consumer up to the preparation of the marketing plan.
The student should be able to:
1) Knowledge and understanding: to know and understand the dynamics of marketing and how management can accurately plan its operational levers;
2) Applying knowledge and understanding: practically apply the knowledge acquired to develop marketing plans;
3) Autonomy of judgement (making judgments): having autonomy of judgement and ability to apply marketing methodologies and tools in an independent and original way;
4) Communication skills: to be able to communicate the acquired knowledge also through exercises and project work in comparison with other colleagues;
5) Learning skills: to learn a method of critical analysis and application of marketing tools.
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Derived from
18294 MARKETING in SCIENZE POLITICHE E DELLE RELAZIONI INTERNAZIONALI L-36 0 PICCAROZZI Michela
( syllabus)
PART ONE - Marketing analysis (consumer behavior; market segmentations; competition; marketing research)
SECOND PART - The strategy (corporate and marketing strategy)
PART THREE - The Marketing mix (decisions relating to the product, price, services, distribution channels, communication and sales network).
PART FOUR - The programming (the marketing plan, CRM, digital marketing, brand and brand equity).
( reference books)
BOOK: "Marketing" J. Paul Peter,James H. jr. Donnelly, Carlo Alberto Pratesi - McGraw-Hill Education - VII Edizione
SLIDES of the lessons - Available on the student portal divided according to the structure of the reference text - Moodle, teacher's page, "Lecture slides" section
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6
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SECS-P/08
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48
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16219 -
GESTIONE DELLA PRODUZIONE E DELLA QUALITA'
(objectives)
The course aims to provide operational management plans both from the perspective of lean techniques and for a strategic vision of the technologies necessary for the production processes of goods and services.
The course provides elements for a strategic vision of technologies and tools for evaluating possible implementation and development options in processes from the economical perspective also.Specifically: knowledge and understanding of the basics of manufacturing and industrial processes and services and Operation Management, applying knowledge and understanding of different kinds of processes and scheduling. making judgments and critical analysis of the studied subjects. communication skills in presenting projects and subjects of the class. learning skills of the basic principles of the methods and techniques of the topics covered by the course
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MOSCONI Enrico maria
( syllabus)
Process management principles, classic and new strategic parameters of production. production systems: environmental, economic and technological aspects – managing and project concept for optimization in manufacturing and service processes the manufacturing product-process matrix,
Strategic elements into the process management: Design and product development, market implications, productive capacity planning, logistic management - Technology innovation strategy: the make or buy choice – the IP value and evaluation The Technology transfer - Technology evaluation principles, models and techniques
The strategic plan - the aggregate operations plan - Master schedule - Materials management: major objectives - Principles and Tools - Material requirement planning - approach to the Master schedule control operation tools - Introduction to Project Management, principles, techniques and tools
Principles of quality management: models and applications: the customer relationship: customer needs analysis and techniques for the customer satisfaction - quality management and business management integration: quality control and management control - The Quality Management System and the certification process: the application of ISO 9001; the quality system implementation; guidance for the quality audit; the technical audit process
( reference books)
- Tecnologia e produzione E. Chiacchierini Ed. CEDAM
- Materiale fornito in piattaforma
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6
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SECS-P/13
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48
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18391 -
INGEGNERIA DELL'INDUSTRIA AGROALIMENTARE E BIOTECNOLOGICA
(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.
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Derived from
118966 Operazioni unitarie della tecnologia alimentare in TECNOLOGIE ALIMENTARI ED ENOLOGICHE L-26 FIDALEO Marcello
( syllabus)
Rheology of food and biotechnogical products. Transport of liquids. Thermal death and thermal damage kinetics. Macroscopic mass balances under stationary and non-stationary conditions. Energy balance. Application of the macroscopic energy and mass balance to food and biotechnological systems. Mass transfer. Heat transfer under non-stationary conditions (heat penetration curve). Heat exchangers. Thermal treatments and relative devices. Main unit operations in the food and biotechnology industry: evaporation, freezing, drying under air flow, distillation, solid-liquid extraction, membrane separation operations, filtration, centrifugation.
( reference books)
P. Masi. Ingegneria alimentare. Modelli predittivi della tecnologia alimentare. Doppiavoce.
P. Masi. Esercitazioni di ingegneria alimentare. Guida alla risoluzione dei problemi. Doppiavoce.
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6
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AGR/15
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48
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118526 -
Controlli automatici 1
(objectives)
The course aims at introducing the students to a general knowledge of dynamic systems, their modeling and their properties, focusing on their stability properties, observability properties and controllability properties. Moreover, the course aims at providing a good enough knowledge to design control systems for dynamic processes.
The expected learning results are: (i) the knowledge of the theoretical contents of the course (Dublin descriptor n°1), (ii) the competence in presenting technical argumentation skills (Dublin descriptor n°2), (iii) autonomy of judgment (Dublin descriptor n°3) in proposing the most appropriate approach to argue the request and (iv) the students' ability to express the answers to the questions proposed by the Commission with language properties, to support a dialectical relationship during discussion and to demonstrate logical-deductive and summary abilities in the exposition (Dublin descriptor n°4).
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MINUCCI Simone
( syllabus)
I. INTRODUCTION
• Dynamic Systems. Control of dynamic systems: formulation and first examples. Architectures of control systems (open-loop, closed-loop).
II. DYNAMCAL SYSTEMS
• Models of fundamental systems. Dynamic linear systems in time domain.
• Laplace Transformation. Transfer Function: definition, properties and use. Poles, Zeros and Gain.
• Equivalence transformation and duality transformation.
• Stability analisys of dynamic linear systems. Stability criteria.
• Block diagrams.
• Free response and signal response. Canonical response of first and second order systems.
• Frequency Response: definition, and relationship with transfer function. Graphical representation of frequency response: Bode diagram, Nyquist Diagram, Nichols diagram. I order and II order filters. Time-Frequency relationships.
III. TRANSFORMERS
• Single-phase transformers: general considerations, operation principles, mathematical model, phasor diagrams and test.
• Three-phase transformers: manufacturing aspects, operation principles, electrical connection of the windings.
• Special transformers: autotransformers, current transformers and voltage transformers.
• Parallel connection between single-phase and three-phase transformers.
• Grid connection transients and short circuit transients for transformers
IV. INDUCTION MACHINES
• Electromechanical conversion; operation principles, classification and manufacturing characteristics of electrical machines. Galileo Ferraris law.
• Three-phase induction machines: general considerations, manufacturing aspects, mathematical model, phasor diagrams and operation principles. Electromagnetic torque of an induction machine. Start and steady state rotation of a three-phase induction machine. Squirrel-cage induction motors. Three-phase induction generators. Efficiency and test of a three-phase induction motor.
• Single-phase induction machine: general considerations, classification, operation principles, start and steady state rotation.
( reference books)
1. F. White, Principles of Control Engineering, Elsevier
2. L. Keviczky, R. Bars, J. Hetthéssy, C. Bányász, Control Engineering, Springer
3. L. Keviczky, R. Bars, J. Hetthéssy, C. Bányász, Control Engineering: MATLAB Exercises, Springer
4. T. Wildi, Electrical Machines, Drives and Power Systems, Pearson College Div
5. S. N. Vukosavic, Electrical Machines, Springer
6. T. Gonen, Electrical Machines with MATLAB®, CRC Press
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6
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ING-INF/04
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48
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15683 -
TECNOLOGIE MECCANICHE
(objectives)
The student will have to acquire precise knowledge of the most commonly used technologies and processing systems in the industrial sector. In particular he will have to develop the ability to analyze machining technologies, choose the most suitable technologies, choose machining tools, define machining parameters and define a machining cycle.
Expected learning outcomes:
1) Knowledge and understanding:
Knowledge of different types of machining and their application areas.
2) Applying knowledge and understanding:
Knowledge of the main problems of production processes and the identification of material-process-product relationships.
3) Judgement autonomy.
Prediction of the mechanical behavior according to the used manufacturing techniques.
4) Communication skills:
Dimensioning of simple manufacturing processes, as chip removal operations, programming in machine language.
5) Learning skills:
Successful condition in learning is the ability to rebuild independently, without mnemonic repetitions, the basic notions of the various manufacturing processes for mechanical components.
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RUBINO Gianluca
( syllabus)
References to the main properties of the materials with a technological interest. The mechanical and technological tests according to the workability of metallic materials.
Surface technology: dimensional and surficial metrology, tribology.
Manufacturing processes by merger. Ingot: life, defects, typical structure. Continuous casting. Transient form casting. Solidification and final structure of the metallic alloys. The thermal size reduction. Directional solidification. Sizing of power systems. Range action of sprues. Coolers. Recovery and residual thermal stresses. Process tolerances. Allowances. Fillet radii. Techno-economic aspects of foundry processes.
Machining by chip removal. Chip forming. Classification of chip removal machining. Turning: the structure of the machines, types of work, equipment, cutting cross-section, forces and powers cutting, roughness. Drilling: the structure of the machines, types of tools, real rake angles.
Processing by plastic deformation. Plastic behavior of metals. Criteria of plasticity. Permanent deformations. Deformation work. Forging and stamping: general notes, forces, work, machines. Lamination: general notes, computing elements on the lamination, length of rolling, conditions of entrance, rolling speed, section neutral, rolling forces, torque and power, lamination pressure, enlargement of flat-rolled, rolling of sections, the machines structure. Extrusion: general, extrusion dies, extrusion forces. Wire drawing: general; drawing forces, work, dies.
Welds. Autogenous and heterogeneous, oxyacetylene flame welding, arc welding, controlled atmosphere welding, resistance welding. Unconventional welding techniques. Defects and fracture of welded joints. Mechanical properties of welded joints.
( reference books)
Serope Kalpakjian, Manufacturing Engineering and Technology, editore Addison-Wesley Publishing Company.
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9
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ING-IND/16
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72
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15692 -
FONDAMENTI DI COSTRUZIONE DI MACCHINE
(objectives)
The course will introduce students to the principles of mechanical design. The course aims to consolidate and broaden the basic knowledge of continuous mechanics, providing the tools for application in mechanical engineering. The course introduces students to the design of simple, mono-dimensional mechanical elements of common engineering interest and gears.
EXPECTED LEARNING RESULTS
- Knowledge and Understanding Capabilities: Have developed the knowledge of the principles of mechanical design and technical drawing. Knowledge of the principles of: continuous mechanics, static design and fatigue.
- Applying Knowledge and Understanding: Know how to apply the principles of static design and effort to mono-dimensional mechanical elements, gears and speed variators elements dimensioning.
- Making Judgment: To be able to interpret sizing results and to prepare the structural optimization of it.
- Communication Skills: Being able to describe scientific issues related to mechanical design in written and oral form.
- Learning Skills: To be able to describe scientific issues related to mechanical design and technical drawing in written and oral form. This skill will be developed through the active involvement of students through oral class discussions, exercises written and the elaboration of a group project on specific topics related to the course.
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FANELLI Pierluigi
( syllabus)
The problem of De Saint Venant. Setting and solution. Simple stresses : normal stress, bending, biaxial bending, compression bending, torsion, shear. The criteria of resistance to brittle and ductile materials: the elastic limit.
Design methods. Pre-design of structural components. Static checks, deformability checks, fatigue checks. Stress: Calculation in one-dimensional elements. Tensile, bending and torsion stresses in one-dimensional elements. Coefficient of stress concentration Kt.
Materials: Mechanical characterization of materials. Fatigue: Fatigue resistance in absence of defects, trigger mechanisms and propagation.
Transmissions: Classification of gear transmissions.
Features of involute profiles. Modular proportioning. Calculation of thickness of the tooth. The interference and methods for its elimination.
Function of a mechanical power transmission. Principle relations: transmission ratio, power, torque, efficiency, etc.
General information on the design of the gears. Involute teeth correction. Loads on shaft from Cylindrical spur gears and helical gears.
Strength calculation of gears: bending of the teeth. General information about the strength calculation of gears and load distribution on teeth pairs.
( reference books)
- Juvinall, Marshek - Fondamenti di costruzione di macchine - Editore: CittàStudi
- Giovannozzi, Costruzione di macchine, Patron
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9
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ING-IND/14
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72
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15774 -
MISURE MECCANICHE E TERMICHE
(objectives)
Educational aims:
The main objectives of the Mechanical and Thermal Measurements course is to give the student the knowledge of both the right metrological terms that have to be used and the working principle of the main measurement devices, investigating which is their design and the pros and cons of each sensor.
Expected learning outcomes:
Knowledge and understanding: understanding of the definitions of static and dynamic metrological characteristics; knowledge of the definitions of measurement units; knowledge of the probability distributions in order to be able to define the uncertainty; understanding of the working principle of mechanical, thermal and electric instruments.
Applying knowledge and understanding: understanding of the right scientific and methodological approach to the measurements; learning to independently perform a calibration procedure evaluating the calibration uncertainty; understanding the consistent of results applying a statistic approach; learning to perform a dynamic characterization of measurement instruments.
Making judgements: the student will be able to understand the experimental results gathered from calibration and measurement procedures; knowing how to choose the best instruments that has to be used as a function of the required measurements.
Communication skills: the student will be able to report on the performed experiments and to read and write both calibration reports and datasheets.
Learning skills: the ability to use the learned methodological accuracy in different measurement fields than those studied in the Mechanical and Thermal Measurements course.
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ROSSI Stefano
( syllabus)
Detailed Program:
The course is subdivided into eight didactical units and experimental trials that are reported in the following:
1. Metrology (12 hours): Measurement procedures, Measurement unit systems, Sensors, Static and Dynamic characteristics of measurement systems, Influence quantities, design of experimental setup; Experience on first order instruments, Experience on second order instruments.
2. Calibration and statistics (12 hours): Gauss probability distribution, standard deviation, statistical inference tests, confidence, guide to the expression of uncertainty in measurement, type A and type B uncertainty, propagation of uncertainties and distributions; Experience on potentiometer calibration.
3. Operational amplifiers and Filters (10 hours): inverting amplifier, non-inverting amplifier, ideal and real amplifier, instrumentation amplifier, low-pass filter, high-pass filter, bandwidth filter, Notch filter; Experience on operational amplifiers.
4. Electrical measurements (6 hours); Galvanometer, amperometer, clamp meter, voltmeter, Wheatstone Bridge, resistance measurements.
5. Thermal measurements (10 hours): Thermal measurement units, Platinum thermometer, thermistor, thermocouple, chemical thermometer, ultrasound thermometer, calibration; Experience on thermal measurements.
6. Strain, Force and Pressure measurements (10 hours); Strain gauge, load cell design, tension, bending and shear load cell, multi-component load cell, torquemeter, load cell calibration, manometer, vacuometer, pressure sensor calibration; Experience on load cells.
7. Dimensional, displacement, and velocity measurements (6 hours): ruler, caliper, micrometer, bore gauge, gauge block, CMM, potentiometer, LVDT, Encoder, laser scanner, speedometer.
8. Viscosity and flow measurements: viscometers, flow meters, Venturi meter, Pitot-tube, hot-wire anemometers.
( reference books)
E. O. DOEBELIN Measurement Systems: Application and Design , Mac Graw Hill
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ING-IND/12
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72
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15838 -
ESAME A SCELTA DELLO STUDENTE
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6
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48
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