Degree Course: Food and Wine Technologies Syllabus for A.Y. 2020/2021  

The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms.
The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application.
By the end of the course, students will be expected:
to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms.
to apply the biological approaches to specific problems.
to have developed the ability to understand biological issues.
to have developed ability to present biological issues and approaches using an appropriate scientific language.
to have developed the ability to learn autonomously biological issues.

The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.

KNOWLEDGE AND UNDERSTANDING
Understand the fundamental principles of hardware and software of a personal computer, including hardware components, operating system, and common software applications.
Be familiar with basic concepts related to file and folder management, including creation, modification, organization, and navigation through a storage structure.
Know web search engines and grasp the basic principles for effective research, including critical evaluation of found information.

APPLIED KNOWLEDGE AND UNDERSTANDING
Apply knowledge of hardware and software of a personal computer to configure and manage a computer system, including operating system installation, driver updates, and software installation.
Effectively utilize basic features of Microsoft Word, Excel, and PowerPoint to create and format documents, spreadsheets, and presentations.
Utilize Mendeley software to manage bibliographies, including citation organization features and creation of bibliographic lists.
Recognize and understand computer security risks, such as adware, malware, and viruses, and adopt appropriate protective measures to mitigate such risks.

MAKING JUDGEMENTS
Develop the ability to make informed decisions regarding the selection and configuration of hardware and software for a personal computer, considering individual needs.
Critically evaluate sources of information found through web search engines and apply evaluation criteria to determine their reliability and relevance.
Assess computer security risks and make conscious decisions to protect one's system and personal data from adware, malware, and viruses.

COMMUNICATION SKILLS
Communicate concepts and information related to the hardware and software of a personal computer, file and folder management, the use of Microsoft Word, Excel, and PowerPoint, as well as bibliographic management through Mendeley, clearly and effectively.
Consciously communicate computer security risks to others and provide suggestions for protection and prevention.

LEARNING SKILLS
Apply self-learning methods to acquire new knowledge and skills in the field of hardware and software of a personal computer, file management, web search engines, the use of Microsoft Word, Excel, and PowerPoint, bibliographic management through Mendeley, and computer security risks.
Adapt acquired knowledge and skills to new situations and problems in the field of computer science, demonstrating a capacity for continuous learning and adaptation to new technologies and industry developments.

In recent years, food regulation has become the subject of widespread studies, and food law has acquired the nature and consistency of a unitary disciplinary body, organized by principles as well as by purpose, transversal with respect to the traditional distribution by regulatory sources.
Food legislation, made up of innumerable minimal precepts, declined on the technical side and substantially intended for the exclusive interpretation of a strictly understood food industry and public controllers vested with sanctioning functions, has been replaced by a complex set of principles, addressed to a much larger audience than the traditional one.
In this way, the food law of today manifests itself as a European law by its very nature, as an expression of the dialogue between multiple regulatory sources, and at the same time stands as a decisive constitutive element of a broader foundational event.
The course aims to allow the student to acquire skills and knowledge, "tools", in this disciplinary field, so as to be able to operate both within private companies in the sector and within public institutions.
In particular, the objective is that the student can acquire:
- knowledge and ability to directly understand the legislation applicable to the sector, through direct reading and commenting on the applicable rules;
- ability to use the knowledge thus acquired in the context of their future work experiences, also through the examination of practical cases;
- ability to draw conclusions with respect to new cases that may arise in his experience, through the construction of models and case studies;
- communication skills, which include the ability to transmit to the interlocutors, first in the context of the study and subsequently in the professional experiences, the knowledge thus acquired regarding the rules of production, processing and marketing of food products;
- ability to learn also for the future. The regulation of food products, in fact, is subject to continuous transformations and modifications. The course aims to make the student acquire an adequate knowledge of the discipline in force today, but also the ability to know directly the changes that this discipline will have in the future.

1) Knowledge and understanding: at the end of the course which also includes the organic chemistry module, and following the individual study commitment, the student has an adequate knowledge of the chemical concepts preparatory to the correct understanding of the subsequent TAE programs that involve basic and more advanced concepts of general and inorganic chemistry.

2) Ability to apply knowledge and understanding: At the end of the course and following the individual study commitment, the student achieves an adequate preparation which, together with other, more specific knowledge that he/she will acquire later on, will allow them to move and operate in areas of innovative applications, including international ones. The student will be able to use the fundamentals of chemistry for specific applications in the agri-food and oenological fields, also for the development of eco-sustainable methods and productions. By way of example, the student will be able to orient himself in the choice of different products, making this choice also on the basis of the knowledge acquired.

3) Independent judgment: At the end of the course and following the individual study commitment, the student is able to critically interpret any data relating to production processes in the food and wine sector. The student is able to evaluate possible qualitative aspects related to the use of preservatives and additives. The autonomy of judgment will be mainly oriented towards an assessment of the quality of the food product.

4) Communication skills: At the end of the course and following the commitment of individual study, the student is able to communicate and share knowledge related to the discipline to interlocutors of the same level and non-specialists. The student is able to interact constructively, in relation to the studied discipline, with other people of similar cultural background. These skills are also developed thanks to individual commitment, written tests and oral tests, which represent the moment of synthesis of the study path.

5) Learning skills: At the end of the course and following the individual study commitment, the graduate student has developed a certain degree of critical approach. And he/she now knows how to find all the useful information to contextualize a problem, through the use of the tools offered by scientific literature.

AIMS
Let the student to know the inheritance of Mendelian traits and the problems related to gene association (linkage) and to the construction of genetic maps in higher plants. Provide the basic principles to understand the nature and structure of genetic material, its transmission, expression and modification (mutations) in living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains.

EXPECTED RESULTS
After completing the course, students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary characters; 2) are able to interpret the results of genetic crosses; 3) have acquired knowledge on the principles and methods to construct genetic maps in higher plants; 4) have acquired knowledge on the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest; 5) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 6) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.

Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency.
Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it.
Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role.
The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies.
An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.

Expected learning outcomes

Knowledge and understanding
knowledge of the fundamental principles of Physics and related methodologies.

Ability to apply knowledge and understanding
use of the notions learned even in contexts other than those presented.

Autonomy of judgment
critical and analytical skills and capability to solve new problems even if similar to those discussed in class.

Communication skills
Capability to discuss the implications of concepts presented in class and the possible questions that may emerge from the topics covered.

Learning ability
Capability to discuss fundamental scientific issues of Physics and its applications

The aim of the course is to provide general knowledge of microbiology (Bactera and Yeast) with special enphases on growth and environmental effects on growth. The student will acquire basic knowledges on wine and food microbiology

The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise.

B) EXPECTED LEARNING RESULTS
Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life.

In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition.

Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach.

Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts.

Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.

The student gets the knowledge of the microorganisms involved in food processes with specific reference to the preparation, conservation and microbiological quality of food products.
To provide the main knowledge on the presence of microorganisms in food, microbial ecology in agri-food ecosystems.
Role of microorganisms in food, fermentative metabolism, pathogenic bacteria and beneficial bacteria for human health.
To learn the notions concerning the meaning of microorganisms in food and their relationship to production technologies.

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 aim of the course is to provide the basis and common language for interacting with technicians/experts who deal with food quality.
Starting from the analysis of the evolution of the concept of quality, the course will deal with the paths concerning the correct management of the production processes of the food industry, the traceability and the quality of products and processes, also respecting the environment. The main standards (mandatory and voluntary) governing safety in the food sector, the implementation of HACCP systems and the certification of Safety Management Systems in the food industry will be studied. In particular, starting from the general concepts, cases of studies referring to specific supply chains will also be dealt with on the basis of the companies contacted, which are available from time to time.

The course aims to define the multiplicity of the meaning of the concept of quality of fruit production and to provide knowledge of the main factors controlling the quality of products during the production cycle. In relation to the main types of woody agricultural crops, the aspects of biology and developmental physiology most responsible for quality determinism will be addressed, as well as the aspects of cultivation techniques most appropriate for the sustainable production of quality fruit in relation to environmental conditions and limitations and market needs.

The aim of the course is to define the concept of quality of vegetables, with insights on its various components. Considering the different types of vegetables, agronomic factors and technologies that modify the quality of production in different environmental contexts will be illustrated.

A) TRAINING OBJECTIVES
According to the general training objectives set out in the SUA Form, this teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of human nutrition.
The main objectives of this course are:
i) provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived;
ii) illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate.
iii) understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.

B) EXPECTED LEARNING RESULTS
1. Knowledge and understanding
At the end of the teaching course, students should be able to discuss/recognize:
i) the structures and chemical-physical properties of the most important food-biomolecules;
ii) the ways in which the digestive processes (of proteins, carbohydrates and lipids) take place;
iii) the main products of the digestive processes, the enzymes involved and their specificity;
iv) the absorption of compounds generated at gastro-intestinal level and mechanisms of their delivery to the cells /organs deputed to their complete degradation;
v) the basics of bioenergetics and enzymology;
vi) the main degradative pathways of: mono-, di- and polysaccharides; amino acids; triacylglycerols; fatty acids; glycerol; ethanol.
vii) the general scheme of metabolic processes which are involved in the production of ATP.

2. Applying knowledge and understanding
Upon passing the exam, students must be able to: recognize the functional groups of biological molecules, even those not specifically treated in class; discuss the potential reactivity of the various functional groups; describe the behavior in water of the main classes of biomolecules; evaluate the nutritional qualities of foods, on the basis of their composition.

3. Making judgments
Judgment skills will be stimulated during the delivery of lectures, with students being asked to provide their interpretation to practical biochemical issues (eg. food intolerances, use of food supplements, etc.). If necessary, the autonomy of judgment will be stimulated also by consulting selected scientific articles. The achieved level of judgment indipendence will be evaluated at the moment of final exam, too.

4. Communication skills
The lectures will be conducted in order to stimulate students discussion, on specific topics. During these discussions, students will be invited to express with an appropriate, concise, clear and effective scientific language. The student's communication skills will be tested also during the final exam.

5. Learning skills
The course will be provided in order to promote the learning of basic biochemical concepts, at the first; then, the lectures will deal with more complex biochemical issues. The students should take advantage of this course, adopting a personal (but rigorous) method of study; this method should allow them to improve their ability and autonomy of learning, thus strengthening their ability in independent study.

Obiettivo della disciplina è approfondire gli aspetti eziologici,biologici ed epidemiologici delle malattie delle piante provocate da parassiti vegetali ed indicare criticamente le principali tecniche di difesa utilizzabili in agricoltura

RISULTATI DI APPRENDIMENTO ATTESI
Conoscenza e capacità di comprensione
Acquisizione delle metodologie avanzate per lo sviluppo di strategia di difesa fitosanitaria nei riguardi dei principali patogeni vegetali.
Capacità di applicare conoscenza e comprensione
Capacità di effettuare in autonomia i rilievi e le elaborazioni necessarie per la attuazione di un intervento di difesa fitosanitaria.
Autonomia di giudizio
Valutazione delle problematiche fitopatologiche e dei possibili approcci di difesa con metodi tradizionali e innovativi.
Abilità comunicative
Capacità di esporre con linguaggio specifico i risultati degli studi svolti, anche ad un pubblico non esperto.
Capacità d’apprendimento
Capacità di aggiornamento con la consultazione di pubblicazioni scientifiche e divulgative nazionali ed internazionali, proprie del settore

Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency.
Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it.
Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role.
The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies.
An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.

The course will introduce students to the principles, experimental approaches and analytical methods applied to fresh fruit and vegetables, from the packaging stage to product packaging. The course will have a technical/practical focus and will address issues related to product and process optimization in compliance with current regulations.
(a) knowledge and understanding (knoledge and understanding)
The results defined by this descriptor are pursued through frontal lessons, exercises and seminars.
in the course of teaching. The student will acquire:
Basic conceptual and analytical knowledge, both theoretical and applied, relating to the defined subjects
the training objectives of the course
Knowledge of tools and methodologies for quality control of fruit and vegetables
B. Applying knowledge and understanding
What is defined by this descriptor is achieved through frontal lessons, educational trips,
laboratory exercises and activities, analysis of problems and case studies carried out and discussed in class
promoting the direct participation of students.
Ability to understand and meet the requirements for high quality productions
Ability to use and understand the tools and analytical methods covered in the course
Ability to apply methodological tools and make choices aimed at resolving or minimizing the
production problems (or problem solving), both in qualitative and quantitative terms
C) Autonomy of judgment (making judgements)
On the basis of the following descriptor, the course aims to provide all students with
the tools needed to be able to interpret the experimental results of the sector and for the
development of critical thinking.
D) Communication skills
The ability is developed through the active involvement of students in the classroom, through written exercises,
the interaction with the teacher outside of class hours through the Google Classroom platform and the
carrying out online tests using Google Modules on specific topics related to the course.
E) Learning skills
The student is involved in the research of scientific articles related to the themes inherent to the course, in the understanding of the text and in the critical analysis of the content of the same.

The purpose of this course is to provide the student with a detailed knowledge on the microbial physiology and the microbial interactions during food fermentations, and on the importance of the correct selection of microorganisms for precise control of the fermentation processes.

Learning Objectives

The course of Food Science and Food Safety aims to provide students with the tools necessary to understand the various aspects of nutrition both from the point of view of digestion and absorption and regarding the metabolic fate of nutrients. Furthermore, the important aspect of the prevention of the main diseases linked to food consumption; The understanding of the importance of nutrition in the prevention of chronic degenerative diseases will also be stimulated.

Expected learning outcomes

Knowledge and understanding: Developing knowledge of the principles of Food Science and Human Nutrition; To raise awareness of the general principles of nutrient biochemistry; To introduce the functions and interaction of nutrients with the cellular and molecular system
Ability to apply knowledge and understanding: Knowing how to use the information learned in class to be able to treat feeding topics in a strictly scientific way that are far from the various forms of simplification and distortion from reality recently developed by the media and by non-specialized pseudo information. Finally, students will be able to apply this knowledge in the food production and distribution industries.
Making judgements: Being able to identify scientific mechanisms that are the basis of nutrition science in order to formulate adequate judgments about various foods and their real effect on health. Communication skills: The students' ability to talk, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method that led to the statements discussed during the course.
Learning skills: Being able to discuss scientific topics related to nutrition also in its bio-medical applications and in the implications in the relationship of nutrition with health. This skill will be developed and tested by involving students in oral discussions in the classroom.

The student gets the knowledge of the microorganisms involved in food processes with specific reference to the preparation, conservation and microbiological quality of food products.
To provide the main knowledge on the presence of microorganisms in food, microbial ecology in agri-food ecosystems.
Role of microorganisms in food, fermentative metabolism, pathogenic bacteria and beneficial bacteria for human health.
To learn the notions concerning the meaning of microorganisms in food and their relationship to production technologies.

The course aims to define the multiplicity of the meaning of the concept of quality of fruit production and to provide knowledge of the main factors controlling the quality of products during the production cycle. In relation to the main types of woody agricultural crops, the aspects of biology and developmental physiology most responsible for quality determinism will be addressed, as well as the aspects of cultivation techniques most appropriate for the sustainable production of quality fruit in relation to environmental conditions and limitations and market needs.

The aim of the course is to define the concept of quality of vegetables, with insights on its various components. Considering the different types of vegetables, agronomic factors and technologies that modify the quality of production in different environmental contexts will be illustrated.

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 aim of the course is to provide the basis and common language for interacting with technicians/experts who deal with food quality.
Starting from the analysis of the evolution of the concept of quality, the course will deal with the paths concerning the correct management of the production processes of the food industry, the traceability and the quality of products and processes, also respecting the environment. The main standards (mandatory and voluntary) governing safety in the food sector, the implementation of HACCP systems and the certification of Safety Management Systems in the food industry will be studied. In particular, starting from the general concepts, cases of studies referring to specific supply chains will also be dealt with on the basis of the companies contacted, which are available from time to time.

Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency.
Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it.
Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role.
The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies.
An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.

Obiettivo della disciplina è approfondire gli aspetti eziologici,biologici ed epidemiologici delle malattie delle piante provocate da parassiti vegetali ed indicare criticamente le principali tecniche di difesa utilizzabili in agricoltura

RISULTATI DI APPRENDIMENTO ATTESI
Conoscenza e capacità di comprensione
Acquisizione delle metodologie avanzate per lo sviluppo di strategia di difesa fitosanitaria nei riguardi dei principali patogeni vegetali.
Capacità di applicare conoscenza e comprensione
Capacità di effettuare in autonomia i rilievi e le elaborazioni necessarie per la attuazione di un intervento di difesa fitosanitaria.
Autonomia di giudizio
Valutazione delle problematiche fitopatologiche e dei possibili approcci di difesa con metodi tradizionali e innovativi.
Abilità comunicative
Capacità di esporre con linguaggio specifico i risultati degli studi svolti, anche ad un pubblico non esperto.
Capacità d’apprendimento
Capacità di aggiornamento con la consultazione di pubblicazioni scientifiche e divulgative nazionali ed internazionali, proprie del settore

A) TRAINING OBJECTIVES
According to the general training objectives set out in the SUA Form, this teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of human nutrition.
The main objectives of this course are:
i) provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived;
ii) illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate.
iii) understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.

B) EXPECTED LEARNING RESULTS
1. Knowledge and understanding
At the end of the teaching course, students should be able to discuss/recognize:
i) the structures and chemical-physical properties of the most important food-biomolecules;
ii) the ways in which the digestive processes (of proteins, carbohydrates and lipids) take place;
iii) the main products of the digestive processes, the enzymes involved and their specificity;
iv) the absorption of compounds generated at gastro-intestinal level and mechanisms of their delivery to the cells /organs deputed to their complete degradation;
v) the basics of bioenergetics and enzymology;
vi) the main degradative pathways of: mono-, di- and polysaccharides; amino acids; triacylglycerols; fatty acids; glycerol; ethanol.
vii) the general scheme of metabolic processes which are involved in the production of ATP.

2. Applying knowledge and understanding
Upon passing the exam, students must be able to: recognize the functional groups of biological molecules, even those not specifically treated in class; discuss the potential reactivity of the various functional groups; describe the behavior in water of the main classes of biomolecules; evaluate the nutritional qualities of foods, on the basis of their composition.

3. Making judgments
Judgment skills will be stimulated during the delivery of lectures, with students being asked to provide their interpretation to practical biochemical issues (eg. food intolerances, use of food supplements, etc.). If necessary, the autonomy of judgment will be stimulated also by consulting selected scientific articles. The achieved level of judgment indipendence will be evaluated at the moment of final exam, too.

4. Communication skills
The lectures will be conducted in order to stimulate students discussion, on specific topics. During these discussions, students will be invited to express with an appropriate, concise, clear and effective scientific language. The student's communication skills will be tested also during the final exam.

5. Learning skills
The course will be provided in order to promote the learning of basic biochemical concepts, at the first; then, the lectures will deal with more complex biochemical issues. The students should take advantage of this course, adopting a personal (but rigorous) method of study; this method should allow them to improve their ability and autonomy of learning, thus strengthening their ability in independent study.

The purpose of this course is to provide the student with a detailed knowledge on the microbial physiology and the microbial interactions during food fermentations, and on the importance of the correct selection of microorganisms for precise control of the fermentation processes.

The course will introduce students to the principles, experimental approaches and analytical methods applied to fresh fruit and vegetables, from the packaging stage to product packaging. The course will have a technical/practical focus and will address issues related to product and process optimization in compliance with current regulations.
(a) knowledge and understanding (knoledge and understanding)
The results defined by this descriptor are pursued through frontal lessons, exercises and seminars.
in the course of teaching. The student will acquire:
Basic conceptual and analytical knowledge, both theoretical and applied, relating to the defined subjects
the training objectives of the course
Knowledge of tools and methodologies for quality control of fruit and vegetables
B. Applying knowledge and understanding
What is defined by this descriptor is achieved through frontal lessons, educational trips,
laboratory exercises and activities, analysis of problems and case studies carried out and discussed in class
promoting the direct participation of students.
Ability to understand and meet the requirements for high quality productions
Ability to use and understand the tools and analytical methods covered in the course
Ability to apply methodological tools and make choices aimed at resolving or minimizing the
production problems (or problem solving), both in qualitative and quantitative terms
C) Autonomy of judgment (making judgements)
On the basis of the following descriptor, the course aims to provide all students with
the tools needed to be able to interpret the experimental results of the sector and for the
development of critical thinking.
D) Communication skills
The ability is developed through the active involvement of students in the classroom, through written exercises,
the interaction with the teacher outside of class hours through the Google Classroom platform and the
carrying out online tests using Google Modules on specific topics related to the course.
E) Learning skills
The student is involved in the research of scientific articles related to the themes inherent to the course, in the understanding of the text and in the critical analysis of the content of the same.

Learning Objectives

The course of Food Science and Food Safety aims to provide students with the tools necessary to understand the various aspects of nutrition both from the point of view of digestion and absorption and regarding the metabolic fate of nutrients. Furthermore, the important aspect of the prevention of the main diseases linked to food consumption; The understanding of the importance of nutrition in the prevention of chronic degenerative diseases will also be stimulated.

Expected learning outcomes

Knowledge and understanding: Developing knowledge of the principles of Food Science and Human Nutrition; To raise awareness of the general principles of nutrient biochemistry; To introduce the functions and interaction of nutrients with the cellular and molecular system
Ability to apply knowledge and understanding: Knowing how to use the information learned in class to be able to treat feeding topics in a strictly scientific way that are far from the various forms of simplification and distortion from reality recently developed by the media and by non-specialized pseudo information. Finally, students will be able to apply this knowledge in the food production and distribution industries.
Making judgements: Being able to identify scientific mechanisms that are the basis of nutrition science in order to formulate adequate judgments about various foods and their real effect on health. Communication skills: The students' ability to talk, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method that led to the statements discussed during the course.
Learning skills: Being able to discuss scientific topics related to nutrition also in its bio-medical applications and in the implications in the relationship of nutrition with health. This skill will be developed and tested by involving students in oral discussions in the classroom.

The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms.
The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application.
By the end of the course, students will be expected:
to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms.
to apply the biological approaches to specific problems.
to have developed the ability to understand biological issues.
to have developed ability to present biological issues and approaches using an appropriate scientific language.
to have developed the ability to learn autonomously biological issues.

The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.

KNOWLEDGE AND UNDERSTANDING
Understand the fundamental principles of hardware and software of a personal computer, including hardware components, operating system, and common software applications.
Be familiar with basic concepts related to file and folder management, including creation, modification, organization, and navigation through a storage structure.
Know web search engines and grasp the basic principles for effective research, including critical evaluation of found information.

APPLIED KNOWLEDGE AND UNDERSTANDING
Apply knowledge of hardware and software of a personal computer to configure and manage a computer system, including operating system installation, driver updates, and software installation.
Effectively utilize basic features of Microsoft Word, Excel, and PowerPoint to create and format documents, spreadsheets, and presentations.
Utilize Mendeley software to manage bibliographies, including citation organization features and creation of bibliographic lists.
Recognize and understand computer security risks, such as adware, malware, and viruses, and adopt appropriate protective measures to mitigate such risks.

MAKING JUDGEMENTS
Develop the ability to make informed decisions regarding the selection and configuration of hardware and software for a personal computer, considering individual needs.
Critically evaluate sources of information found through web search engines and apply evaluation criteria to determine their reliability and relevance.
Assess computer security risks and make conscious decisions to protect one's system and personal data from adware, malware, and viruses.

COMMUNICATION SKILLS
Communicate concepts and information related to the hardware and software of a personal computer, file and folder management, the use of Microsoft Word, Excel, and PowerPoint, as well as bibliographic management through Mendeley, clearly and effectively.
Consciously communicate computer security risks to others and provide suggestions for protection and prevention.

LEARNING SKILLS
Apply self-learning methods to acquire new knowledge and skills in the field of hardware and software of a personal computer, file management, web search engines, the use of Microsoft Word, Excel, and PowerPoint, bibliographic management through Mendeley, and computer security risks.
Adapt acquired knowledge and skills to new situations and problems in the field of computer science, demonstrating a capacity for continuous learning and adaptation to new technologies and industry developments.

In recent years, food regulation has become the subject of widespread studies, and food law has acquired the nature and consistency of a unitary disciplinary body, organized by principles as well as by purpose, transversal with respect to the traditional distribution by regulatory sources.
Food legislation, made up of innumerable minimal precepts, declined on the technical side and substantially intended for the exclusive interpretation of a strictly understood food industry and public controllers vested with sanctioning functions, has been replaced by a complex set of principles, addressed to a much larger audience than the traditional one.
In this way, the food law of today manifests itself as a European law by its very nature, as an expression of the dialogue between multiple regulatory sources, and at the same time stands as a decisive constitutive element of a broader foundational event.
The course aims to allow the student to acquire skills and knowledge, "tools", in this disciplinary field, so as to be able to operate both within private companies in the sector and within public institutions.
In particular, the objective is that the student can acquire:
- knowledge and ability to directly understand the legislation applicable to the sector, through direct reading and commenting on the applicable rules;
- ability to use the knowledge thus acquired in the context of their future work experiences, also through the examination of practical cases;
- ability to draw conclusions with respect to new cases that may arise in his experience, through the construction of models and case studies;
- communication skills, which include the ability to transmit to the interlocutors, first in the context of the study and subsequently in the professional experiences, the knowledge thus acquired regarding the rules of production, processing and marketing of food products;
- ability to learn also for the future. The regulation of food products, in fact, is subject to continuous transformations and modifications. The course aims to make the student acquire an adequate knowledge of the discipline in force today, but also the ability to know directly the changes that this discipline will have in the future.

1) Knowledge and understanding: at the end of the course which also includes the organic chemistry module, and following the individual study commitment, the student has an adequate knowledge of the chemical concepts preparatory to the correct understanding of the subsequent TAE programs that involve basic and more advanced concepts of general and inorganic chemistry.

2) Ability to apply knowledge and understanding: At the end of the course and following the individual study commitment, the student achieves an adequate preparation which, together with other, more specific knowledge that he/she will acquire later on, will allow them to move and operate in areas of innovative applications, including international ones. The student will be able to use the fundamentals of chemistry for specific applications in the agri-food and oenological fields, also for the development of eco-sustainable methods and productions. By way of example, the student will be able to orient himself in the choice of different products, making this choice also on the basis of the knowledge acquired.

3) Independent judgment: At the end of the course and following the individual study commitment, the student is able to critically interpret any data relating to production processes in the food and wine sector. The student is able to evaluate possible qualitative aspects related to the use of preservatives and additives. The autonomy of judgment will be mainly oriented towards an assessment of the quality of the food product.

4) Communication skills: At the end of the course and following the commitment of individual study, the student is able to communicate and share knowledge related to the discipline to interlocutors of the same level and non-specialists. The student is able to interact constructively, in relation to the studied discipline, with other people of similar cultural background. These skills are also developed thanks to individual commitment, written tests and oral tests, which represent the moment of synthesis of the study path.

5) Learning skills: At the end of the course and following the individual study commitment, the graduate student has developed a certain degree of critical approach. And he/she now knows how to find all the useful information to contextualize a problem, through the use of the tools offered by scientific literature.

AIMS
Let the student to know the inheritance of Mendelian traits and the problems related to gene association (linkage) and to the construction of genetic maps in higher plants. Provide the basic principles to understand the nature and structure of genetic material, its transmission, expression and modification (mutations) in living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains.

EXPECTED RESULTS
After completing the course, students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary characters; 2) are able to interpret the results of genetic crosses; 3) have acquired knowledge on the principles and methods to construct genetic maps in higher plants; 4) have acquired knowledge on the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest; 5) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 6) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.

Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency.
Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it.
Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role.
The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies.
An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.

Expected learning outcomes

Knowledge and understanding
knowledge of the fundamental principles of Physics and related methodologies.

Ability to apply knowledge and understanding
use of the notions learned even in contexts other than those presented.

Autonomy of judgment
critical and analytical skills and capability to solve new problems even if similar to those discussed in class.

Communication skills
Capability to discuss the implications of concepts presented in class and the possible questions that may emerge from the topics covered.

Learning ability
Capability to discuss fundamental scientific issues of Physics and its applications

The aim of the course is to provide general knowledge of microbiology (Bactera and Yeast) with special enphases on growth and environmental effects on growth. The student will acquire basic knowledges on wine and food microbiology

The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise.

B) EXPECTED LEARNING RESULTS
Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life.

In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition.

Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach.

Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts.

Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.

Aim of the course is to provide basic knowledge on the grapevine starting from the definition of the biological system as individual, as well as part of a whole agro-ecosystem, i.e. the vineyard. Through the comprehension of the basic biology and physiology of the grapevine system, of the interaction plant-environment (climate-soil), the principle of the agronomical techniques, the student will understand the main environmental impacts related to the vineyard ecosystems and the best strategies for matching the goal of productivity, product quality, environmental sustainability and landscape safeguard.

Learning outcomes
KNOWELDGE AND COMPREHENSION ABILITY - Knowledge of the agro-phenological cycle of the grapevine, and of the structure and functionality of the agro-ecosystem. Understanding of the physiological base of the main agronomical techniques in the management of the vineyard agro-ecosystem and understanding of the strategies for mitigating the depletion of the environmental resources (biodiversity, soil fertility, atmosphere quality and landscape) through the vine knowledge.
ABILITY TO USE KNOWELDEGE AND COMPREHENSION- Acquisition of a good knowledge of the vineyard agro-ecosystems suitable for applying the acquired information in the vineyard planning and management.
INDEPENDENCE OF JUDGEMENT - To have developed the ability of interpreting and evaluating the different viticultural models and the status of the vines.
LEARNING ABILITIES - To have developed the ability to describe and interpret the different traits of the grapevine agro-ecosystem (organization, functionality, management) and the different traits of the vines (vigour, production, stress owing to biotic or abiotic agents). This skill will be developed through the direct student involvement in a joint discussion during the frontal lessons either in the classroom and during technical tours.

The student gets the knowledge of the microorganisms involved in food processes with specific reference to the preparation, conservation and microbiological quality of food products.
To provide the main knowledge on the presence of microorganisms in food, microbial ecology in agri-food ecosystems.
Role of microorganisms in food, fermentative metabolism, pathogenic bacteria and beneficial bacteria for human health.
To learn the notions concerning the meaning of microorganisms in food and their relationship to production technologies.

Providing informations on grape maturity for wine making, on grape components and their trasformation during wine processing; providing notions on different fermentations and main biochemical pathways related to first part of vinification process

The course aims to provide the student with the basics to understand the structure and complexity of the hexapods, their role and their meaning with particular regard to the species given over to the grapevine.

Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency.
Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it.
Have the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role.
The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop concrete problem solving strategies.
An approach is developed that develops the ability to use the main economic concepts and models to be necessary for the analysis and evaluation of rapidly changing contexts.

The course aims to provide the student with the basics to understand the dynamics of the pathogens of the vineyard system and the protection systems

A) TRAINING OBJECTIVES
According to the general training objectives set out in the SUA Form, this teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of human nutrition.
The main objectives of this course are:
i) provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived;
ii) illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate.
iii) understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.

B) EXPECTED LEARNING RESULTS
1. Knowledge and understanding
At the end of the teaching course, students should be able to discuss/recognize:
i) the structures and chemical-physical properties of the most important food-biomolecules;
ii) the ways in which the digestive processes (of proteins, carbohydrates and lipids) take place;
iii) the main products of the digestive processes, the enzymes involved and their specificity;
iv) the absorption of compounds generated at gastro-intestinal level and mechanisms of their delivery to the cells /organs deputed to their complete degradation;
v) the basics of bioenergetics and enzymology;
vi) the main degradative pathways of: mono-, di- and polysaccharides; amino acids; triacylglycerols; fatty acids; glycerol; ethanol.
vii) the general scheme of metabolic processes which are involved in the production of ATP.

2. Applying knowledge and understanding
Upon passing the exam, students must be able to: recognize the functional groups of biological molecules, even those not specifically treated in class; discuss the potential reactivity of the various functional groups; describe the behavior in water of the main classes of biomolecules; evaluate the nutritional qualities of foods, on the basis of their composition.

3. Making judgments
Judgment skills will be stimulated during the delivery of lectures, with students being asked to provide their interpretation to practical biochemical issues (eg. food intolerances, use of food supplements, etc.). If necessary, the autonomy of judgment will be stimulated also by consulting selected scientific articles. The achieved level of judgment indipendence will be evaluated at the moment of final exam, too.

4. Communication skills
The lectures will be conducted in order to stimulate students discussion, on specific topics. During these discussions, students will be invited to express with an appropriate, concise, clear and effective scientific language. The student's communication skills will be tested also during the final exam.

5. Learning skills
The course will be provided in order to promote the learning of basic biochemical concepts, at the first; then, the lectures will deal with more complex biochemical issues. The students should take advantage of this course, adopting a personal (but rigorous) method of study; this method should allow them to improve their ability and autonomy of learning, thus strengthening their ability in independent study.

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.

The purpose of this course is to provide the student with a detailed knowledge of the microbial physiology and microbial interactions during food fermentation and on the importance of the correct selection of microorganisms for precise control of the fermentation processes.