Optional group:
Gruppo opzionale Valorizzazione + qualità - (show)
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18230 -
Storia e geografia dell'alimentazione umana
(objectives)
The course will discuss the evolution of human diet from the origin of the genus Homo to modern times. Human nutrition will be explored both in biological and cultural terms, with a particular focus on time.
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TAFURI Mary anne
( syllabus)
The course focuses on the importance of food in human history. The diet of hominids will be explored through a historical excursion, covering the whole of human evolutionary history, including the phases of exploitation of the surrounding environment, the first forms of scavenging, and the processes involved in the transition from hunter-gatherers to systematic food producers. Lessons will include notions on:
The diet at the origin of the genus Homo; Hominids: vegetarianism, scavenging and omnivores; The first great hunters; Homo sapiens and subsistence strategies: food consumption and cultural processes; Early productive economies, Specialised economies and complex societies; Analytical techniques in reconstructing palaeodiet: biomolecular investigations, palaeopathologies and diet.
( reference books)
G. Rotilio. 2012. Il migratore onnivoro. Storia e geografia dell'alimentazione umana. Carocci Editore, Roma.
*handouts will be given during classes
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6
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BIO/08
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48
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ITA |
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18232 -
Economia e gestione delle imprese
(objectives)
The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities
of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and
comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice.
The course is aimed at allowing students to acquire at least the following expected results:
- knowledge and understanding: the students who will pass the final exam will be provided with adequate knowledge about
the functioning of the business organizations and the activities of the company decision makers. In particular, they will
know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and
controlling the company's evolutionary dynamics, paying attention to the balance between real economy and finance in
governance;
- applying knowledge and understanding: students passing the final exam will be provided with a realistic and critical vision
of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and
attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing
economic, financial and organizational balance. They will be able to configure the basic elements of the organizational
structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis
matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management
and measurement);
- making judgements: critical and judgmental skills will be acquired through the illustration of business cases and the
discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for
strategic and financial analysis;
- communication skills: through lectures and in-class discussion, students will be able to expose business issues and related
decisions designed to address them, within the general economic framework of the external environment and industry,
plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions
and be aware of their implications on performance;
- learning skills: thorough class participation, discussion with the teacher, personal study and test, students will acquire the
ability to continue their studies independently.
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GATTI Corrado
( syllabus)
The firm. Fundamentals: - The firm: introductory aspects – Business decisions: informations, representations, drivers and criteria – The boundaries of the firm – The internal context - The external context – The firm's results in the real dimension – The firm's results in the financial dimension – The firm's results in the ESG dimension
( reference books)
- BARILE S., GATTI C., RENZI A., VAGNANI G. (2022), L’impresa. Fondamenti, profili economico-finanziari e sostenibilità, 3a edizione, McGraw-Hill, Milano (chapter 9 exluded).
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6
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SECS-P/08
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48
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ITA |
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18235 -
Processi e impianti
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6
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ING-IND/25
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48
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18236 -
Biodiversità e valorizzazione delle piante
(objectives)
To give instruments for the enhancement of the economic value of Italian plants with typical environmental distribution, e.g. grape, olive tree, Citrus spp., cereals and legumes, and of officinal plants, by increasing the peculiar qualities of their products by the use of specific biotechnologies. The course will illustrate how the peculiarities of the national food product, often obsolete, are linked to the response of the entire plant, and / or of its edible organs, to thermal variations, drought and alterations of organic / inorganic compounds in the soil, illustrating the related biotechnologies of investigation and the possible valorization
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ALTAMURA Maria maddalena
( syllabus)
The main world crops will be described in terms of origin, progress and limitations.
The course will illustrate how the peculiarities of numerous Italian plant food products, often outdated, are related to the response of the entire plant, and / or its edible organs, to changes in temperature, as shots of cold or heat, drought and alterations in organic / inorganic compounds in the soil, illustrating the relative biotechnology investigation, and possible enhancement in value.
At this end will be shown:
1) Knowledge and understanding • - Students will need to know and understand:
- Techniques for the maintenance and propagation of native species, obsolete species/varieties, and new cultivars, aimed to enhance their useful traits in unconventional breeding programs (e.g., wheat, spelled, olive, rice, citrus fruits, but also South American plants, Quinoa, corn).
- Techniques for the production of somatic embryos and synthetic seeds for maintenance and large-scale preservation of agri-business cultivars recalcitrant in sexual reproduction.
- Cultivation techniques for the optimization of sustainable production through the recovery of waste in wine and olive oil production chains, to obtain natural products to use in integrated agriculture programs.
- Techniques for the morpho-anatomy of ovaries and fruits for characterizing their developmental phases, and the related accumulation phases of nutrients in the pulp and seeds.
- Biotechnologies to improve seed germination and plant growth, to obtain products free of pesticide residues and / or contaminants in an integrated crop management.
- Use of the mechanisms of self-incompatibility and biotechnological apomixis, aimed at the production of seedless fruits, to increase their economic value.
- Biotechnology for inducing hermaphroditism in male sterile species of agricultural interest to increase agricultural productivity (e.g., kiwifruit and cereals).
2) Ability to apply knowledge and understanding Students will have to demonstrate their ability to apply the knowledge acquired on the topics of the program (see above) and understand its agronomic implications by deepening the case studies exposed in point 1 and preparing short papers on related topics to be presented orally in the exam.
3) Making judgments On the basis of what is explained in the course program (see point 1), students will have to interpret the data shown in the Program in a way that they deem useful for determining their own independent judgment, including a reflection on social, scientific or ethics related to them.
4) Communication skills. Students will have to learn from the course how to communicate information, ideas, problems and propose solutions.
5) Learning skills. The learning skills developed by the students through the teaching provided will have to be used to enable them to undertake subsequent studies independently.
( reference books)
The teacher will provide summary articles on specific topics of the program and electronic support material. -However, the following texts are recommended:
-Plants and Society by Leventin and McMahon (McGraw-Hill ed.)
-Piante alimentari. Biologia. Composizione Chimica. Utilizzo di Calogero Rinallo (Piccin ed.)
-Genetica, Biotecnologie e Agricoltura sostenibile di F.Sala, S.Aceto, G.Cirvilleri, A.Continella, R.Federico, E.Filippone, A.Gentile, S. La Malfa, R. La Rosa, C. Rapisarda, G. Rea, P. Torrigiani. (Idelson-Gnocchi ed.)
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6
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BIO/01
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48
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18234 -
Cause ambientali delle contaminazioni alimentari
(objectives)
Main causes of food contamination and environmental hygiene
Food production in contaminated environments (water, air, grazing lands, farming lands)
Emission of contaminants from sewage, containers, and infesting organisms
Toxic effects of environmental contaminants
Pesticides, polycyclic aromatic hydrocarbons, heavy metals, radiations, GMO, endocrine disruptors
Limits of knowledge on food contamination and law limits for contamination in food.
Water, air and soil remediation
Food Contamination
-Definition
- Chronic and acute contamination
- Legal limits for food exposures
Contamination
- from food containers
- from veterinary products
Physical contamination
- from particles of various kinds such as wood, soil, etc .. including nanoparticles and microplastics
-radioactive radioactive fall-out
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18234-1 -
Modulo I
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DINI LUCIANA
( syllabus)
Primary causes of the food pollution
Food Contamination
-Definition
- Chronic and acute contamination
- Limits of knowledge of the food contamination
- Law limits of the food exposition
Chemical Contamination
- heavy metal
- food packaging
- pesticides
- vet drugs
Physic Contamination
- particles of different nature like wood, soil, etc. included nanoparticles
-radioactive fall-out
Biological Contamination
- principal microrganisms causing biological contaminations like, bacteria, virus and parasites
- food poisoning
Limits of the food poisoning and contamination knowledge and legal limits for food exposures.
( reference books)
Materiale didattico fornito dal docente
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3
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BIO/06
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24
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18234-2 -
Modulo II
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3
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BIO/06
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24
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119315 -
Food ethics and cultural processes
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RUFO Fabrizio
( syllabus)
The course aims to provide some fundamental elements of orientation in the field of food ethics. The course will mainly focus on problematic and significant topics for future operators in the field of food technology.
Students will be invited to confront the moral dilemmas linked to the new acquisitions of scientific research and with the transformations that this transformation entails in the relationship between ethics and nutrition and between science and society. The comparison will also take place through the examination of simulated, narrated, imaginary or real situations, and examples of concrete cases taken from current events.
Synthetic program:
- elements of food history
- elements of ethics
- natural/artificial
- cultural transformations
- The relationship between science and society
( reference books)
M. Montanari (a cura di), Cucina politica, Laterza, Roma-Bari, 2021
Further information will be provided during the course
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6
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M-FIL/02
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48
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119316 -
Food parasites
(objectives)
Students must acquire basic knowledge on the most relevant food-borne parasites
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D'Amelio Stefano
( syllabus)
La Parassitologia nell'ambito delle scienze biologiche e mediche. Le associazioni biologiche. Evoluzione dei parassiti e adattamenti alla vita parassitaria. Cicli di vita di parassiti in generale. Meccanismi di trasmissione. Fattori ecologici e socioeconomici nella diffusione delle parassitosi. Specificità parassitarie. Interazione parassita-ospite. Azione patogena dei parassiti. Diagnostica delle malattie parassitarie di rilevante importanza in medicina umana e veterinaria. Zoonosi. Parassiti e alimenti. Regolamenti nazionali e comunitari per la prevenzione della trasmissione di parassiti di origine alimentari.
Specie di parassiti trattate nel corso:
Protozoi
Flagellati e ciliati del tratto intestinale (Giardia; Dientamoeba; Balantidium)
Emoflagellati (Trypanosoma cruzi)
Amebe intestinali patogene e non patogene; amebe anfizoiche (Entamoeba spp; Naegleria; Achantamoeba)
Apicomplexa (Toxoplasma, Cryptosporidium; Sarcocystis)
Blastocystis
Elminti
Cestoda: Diphyllobothrium, Taenia solium, T. saginata; Hymenolepis spp. Echinococcus spp. Digenea: Fasciola, Opistorchidi,
Nematoda: Geoelminti (Ascaris, Trichiuris); Toxocara; Trichinella, Anisakis, Enterobius.
( reference books)
Cancrini G. Parassitologia medica illustrata Ed. EDRA terza edizione
De Carneri Parassitologia Generale e Umana
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CAVALLERO Serena
( syllabus)
Parasitology in the framework of biological and medical sciences. Evolution of parasitic life style. Life cycles. Transmission mechanisms. Ecological and socioeconomic features of parasitic diseases. Pathology and diagnosis. Zoonoses. Parasites and food safety.
Protozoans
Toxoplasma, Cryptosporidium; Giardia intestinalis; Intestinal and freeliving Amoebe ; Trypanosoma brucei; Blastocystis
Elminths
Cestoda: Diphyllobothrium, Taenia solium, T.saginata; Hymenolepis spp. Echinococcus spp. Digenea: Fasciola, Opistorchidi, Nematoda: Soil transmitted helminths (Ascaris, Trichiuris); Toxocara; Trichinella, Anisakis, Enterobius.
Arthropods
Biological vectors; Bees and Varroa destructor
( reference books)
Cancrini G. Parassitologia medica illustrata
PARASSITOLOGIA DE CARNERI
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VET/06
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48
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119317 -
Landscape ecology and enhancement of agri-food products
(objectives)
Synthesis of Learning Outcomes:
1. knowledge and understanding of agro-biodiversity and its relationship with plant biodiversity at different levels of the biological organization (genetic, taxonomic, ecosystemic, landscape levels);
2. ability to apply knowledge and understanding for the collection, processing, analysis and interdisciplinary integration of vegetation knowledge aimed at the recognition, classification and enhancement of rural systems and respective productions at different scales;
3. critical and judgmental skills developed through participation in seminar activities and in-depth study of scientific articles selected by the teacher;
4. ability to communicate what has been learned through collective activities of argumentation and discussion of the proposed scientific investigations;
5. ability to continue the study autonomously throughout life through the knowledge of the basic theoretical models for the ecological analysis of rural landscapes, the assessment of their state of conservation and their valorisation as well as of the main institutional and scientific sources for the retrieval and updating of basic data joined to sectoral conventions and strategies.
Expected skills to be acquired: implementation of sustainability criteria in the planning, design, protection, recovery and enhancement of agri-food productions.
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CAPOTORTI Giulia
( syllabus)
Plant biodiversity and agro-biodiversity (12 hours of lectures)
Levels of biological organization and plant biodiversity; definition and knowledge tools of agro-biodiversity; plant biodiversity and agro-biodiversity at the genetic, taxonomic, ecosystem and landscape levels. Value and importance of the genetic agro-biodiversity; value and importance of the taxonomic agro-biodiversity in terms of ecological stability and resilience. Structural, functional and dynamic characteristics of agro-ecosystems and elements for the hierarchical classification of land; ecological properties of agro-ecosystems. Agro-biodiversity at global, European, national and local levels.
Rural landscapes (14 hours of lectures)
Current definition and historical evolution of the concept of rural landscape; rural landscape and agro-biodiversity in the existing strategies and policies for the environment, agriculture, planning and territorial cohesion, protection of cultural heritage; scientific approaches for the knowledge, classification and conservation of rural landscapes and agro-biodiversity; assessment of the services provided by agro-ecosystems.
Valorisation of rural landscapes (14 hours of lectures and 8 hours of seminars)
Analysis of threats to agrobiodiversity (climate change, changes in land use and cover, invasive alien species) and assessment of the conservation status of rural systems and landscapes. Policies and strategies for the environment and for agriculture; tools for the enhancement of rural landscapes; in-situ and ex-situ conservation; germplasm banks; management of habitats and species of Community importance linked to agro-forestry-pastoral practices; agro-silvo-pastoral practices and protected areas in international and national areas; ecological networks and green infrastructures in rural areas; support for spatial planning; support for greening measures.
( reference books)
• C. Blasi, L. Boitani, S. La Posta, F. Manes, M. Marchetti (eds.), 2005. Stato della biodiversità in Italia, Palombi editori. (http://www.minambiente.it/biblioteca/statodella-biodiversita-italia-biodiversity-italy)
• ISPRA, Manuali e linee guida 47, 2008. Indicatori di Biodiversità per la sostenibilità in Agricoltura. (http://www.isprambiente.gov.it/contentfiles/00003400/3453-mlg-47-2008-biodiversita-agric.pdf/view)
• ISPRA, Rapporti 128, 2010. Multifunzionalità dell'azienda agricola e sostenibilità ambientale. (http://www.isprambiente.gov.it/it/pubblicazioni/rapporti/multifinzionalita-dellazienda-agricola-e)
• ISPRA, Manuali e linee guida 62, 2010. Aree agricole ad alto valore naturale: dall'individuazione alla gestione. (http://www.isprambiente.gov.it/it/temi/biodiversita/lispra-e-la-biodiversita/attivita-e-progetti/aree-agricole-ad-alto-valore-naturale-dallindividuazione-alla-gestione)
• FAO. 2019. The State of the World’s Biodiversity for Food and Agriculture, J. Bélanger & D. Pilling (eds.). FAO Commission on Genetic Resources for Food and Agriculture Assessments. Rome. 572 pp. (http://www.fao.org/3/CA3129EN/CA3129EN.pdf)
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6
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BIO/03
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48
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