Degree Course: TECNOLOGIE ALIMENTARI ED ENOLOGICHE (L-26) Syllabus for A.Y. 2017/2018  

Let the student to know the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains.

Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises

The course aims to provide students with the basic knowledge needed to describe food and beverage production processes, to evaluate their transformation process and energy yields, to identify the mechanisms of momentum, heat, and mass transfer, and to understand the operation and performance of the main equipment and machinery used in food and beverage preservation processes by heating or water removal.

The course aims to provide students with the basic knowledge needed to describe food and beverage production processes, to evaluate their transformation process and energy yields, to identify the mechanisms of momentum, heat, and mass transfer, and to understand the operation and performance of the main equipment and machinery used in food and beverage preservation processes by heating or water removal.

Let the student to know the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains.

Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises

Let the student to know the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains.

The course aims to provide students with the basic knowledge needed to describe food and beverage production processes, to evaluate their transformation process and energy yields, to identify the mechanisms of momentum, heat, and mass transfer, and to understand the operation and performance of the main equipment and machinery used in food and beverage preservation processes by heating or water removal.

Learning outcomes: The student is expected to acquire the ability to assign the IUPAC name to organic molecules, to recognize the various typologies of organic reactions e to describe in detail the reaction mechanisms. The comprehension ability of students will be stimulated through their active involvement in interactive discussions regarding course topics and exercises

The course aims to allow students to acquire theoretical and practical notions on the main processes of food industry technologies.
The goal is to provide the basis for the knowledge of food processing processes both in the field of products of vegetable origin (oil industry, wine, and cereal industry) as well as products of animal origin (dairy industry, meat, and derivatives, fish products, egg products, and honey).
At the end of the course, and after passing the related exams, the student will be able to understand and describe all the process phases of production processes. They will have the necessary skills to innovate by critically evaluating the parameters that mobile food production lines aimed at best preserving the sensory, health, and commodity qualities of the food products studied.
The course also provides skills on the main techniques of food investigation to specific standards aimed at characterizing and evaluating the quality and suitability of the product studied by the regulations in force for the relative product classification and marketing.

The course aims to allow students to acquire theoretical and practical notions on the main processes of food industry technologies.
The goal is to provide the basis for the knowledge of food processing processes both in the field of products of vegetable origin (oil industry, wine, and cereal industry) as well as products of animal origin (dairy industry, meat, and derivatives, fish products, egg products, and honey).
At the end of the course, and after passing the related exams, the student will be able to understand and describe all the process phases of production processes. They will have the necessary skills to innovate by critically evaluating the parameters that mobile food production lines aimed at best preserving the sensory, health, and commodity qualities of the food products studied.
The course also provides skills on the main techniques of food investigation to specific standards aimed at characterizing and evaluating the quality and suitability of the product studied by the regulations in force for the relative product classification and marketing.

l'insegnamento di Gestione del Suolo in Viticoltura ha l'obiettivo di costruire una solida conoscenza dei principi della scienza del suolo con particolare attenzione alla composizione e alle proprietà della componente minerale e di quella organica e alle loro interazioni con i nutrienti e con la soluzione circolante.

According with the training objectives of the CdL Food and Wine Technologies, teaching is aimed at providing an articulated and systematic knowledge of winemaking of different types of wine and developing professional skills that will allow to follow the transformation phases of grape and wine.