Degree Course: Food and Wine Technologies Syllabus for A.Y. 2019/2020  

Introduction and review of basic mathematical notions. Natural numbers, sum and product of natural numbers. Neutral element and inverses. Relative numbers and rational numbers. Irrational and real numbers. Consistency and density of the real numbers. Units of measurement and conversion factors. Intervals. Operations. Scientific notation. Approximations. Equations and inequalities. Sets, inclusion relation, set representation with Eulero-Venn diagrams. Intersection, union, difference. Complement operation and cartesian product. Properties of the set operations.
Functions and Properties of function. Injective, surjective, bijective functions. Real Functions of a Real Variable and their Geometrical Representation: graph, domain, codomain and image. Symmetry. Increasing and decreasing functions. Dependent and independent variables. Functional notation. Range and domain. The graph of a function. Function transformations: shifting, stretching, reflecting, sum, product and composition. Inverse functions. One-to-one and invertible functions. Determining the graph and equation of the inverse.
Algebraic functions. Linear functions, quadratic functions, polynomial, power and rational functions. Transcendental functions: exponential and logarithmic functions. Introduction to trigonometric functions. Function composition. The inverse function.
Linear algebra. Vectors, vector spaces, geometric representation of vectors, linear dependence and independence. Matrices and properties. Determinants. Properties of determinants. Rank of a matrix. Matrix operations. Systems of linear equations. Rouché-Capelli theorem. Cramer rule. Eigenvalues and eigenvectors.
Statistics. Notions of descriptive statistics: variables, categories and statistical units. Frequency distribution and graphical representations. Position measures: mean, median and mode. Variability and shape of a distribution. Analysis of the association between two characters, the ordinary least squares (OLS) estimator. Introduction to the linear regression models.
Introduction to probability. Notion of event. Probability distributions. Axioms of probability. Independent events and incompatible events. Conditional probability. Bayes theorem.

Limits and Continuity. Definition of limits, properties and calculating the limits. Limits of functions, continuity and asymptotes.
Derivatives The Tangent to a Curve and the Derivative of a Function. Definition and calculation of derivative: algebraic and transcendental functions. The First and Second Derivatives. Left and right derivatives, higher order derivatives. Necessary condition of differentiability (with proof). Non differentiable functions.. Global and local maximum and minimum. Extreme value theorem. Differentiability and monotonicity. Differentiability and local extremes. Concavity and inflection points (with proofs). Necessary and sufficient conditions for the existence of inflection points (with proofs). De l’Hospital Theorem.
Integration. Definite integration. Integrable and non integrable functions. Properties of the definite integral. Indefinite integration and antiderivatives. The fundamental theorem of calculus. Integration formulas. Integration by part and substitution.

REFERENCE TEXTS:

- Bodine et al (2017) Matematica per le scienze della vita. UTET
-Slides of the course and exercises made available in the student's portal.

EXPECTED LEARNING OUTCOMES
It is expected that at the end of the course the student has learned the theoretical and experimental foundations of Classical Physics, its fundamental laws and has acquired the ability to apply the laws of physics to solve simple problems. An important expected result is the understanding of the scientific method and the modalities of research in Physics, and the ability to expose the topics covered during the course.
The course aims to develop the ability to identify the essential aspects of physical phenomena and the critical logical abilities that allow us to propose and / or verify phenomenological models capable of describing them.

KNOWLEDGE AND UNDERSTANDING ABILITY.
To have developed the knowledge of the fundamental principles of Physics and related methodologies.

ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING.
Knowing how to use the concepts learned also in contexts other than those presented.

AUTONOMY OF JUDGMENT.
Develop critical analysis skills and be able to solve new problems even if similar to those discussed in class.

COMMUNICATION SKILLS.
The students' ability to discuss the implications of the concepts presented in the lesson and the possible questions that may emerge from the topics discussed will be stimulated.

LEARNING ABILITY.
Be able to discuss fundamental scientific topics of Physics and its applications.

COURSE CONTENT
MEASUREMENT UNIT AND NOTICE OF ERROR THEORY Physical quantities. Dimensional analysis. The International System. Measurements of physical quantities. General characteristics of measuring instruments. Vectors and scalars. Vector components. Unit vectors. Vector sum. Scalar product. Vector product.
MECHANICS Reference systems. Position, trajectory, speed, acceleration. Motion description: kinematics in one dimension. Kinematics in two dimensions; carriers. Force, mass. Newton's laws. Uniform circular motion. Friction. Hooke's law. Kinetic energy and work. Kinetic energy theorem. Power. Conservative forces. Law of universal gravitation. Potential energy. Conservation of mechanical energy. Gravitational potential energy. Elastic potential energy. Amount of motion. Conservation of momentum. Shock (notes). Moment of inertia. Moment of a force. Angular momentum. Angular quantities and motion of rigid bodies. Cardinal equations of dynamics. Statics of rigid bodies (outline). Simple harmonic motion. Energy of harmonic motion. Waves. Types of waves. Equation and characteristic quantities of waves. Intensity, frequency, period, speed and wavelength. Energy carried by the waves. Wave on a rope. Sound waves.
FLUIDS Statics and fluid dynamics. Density and specific weight. Pressure. Principle of Archimedes. Pascal's principle. Equation of continuity. Bernoulli equation. Real fluids, Viscosity, Poiseuille's Law, Motion regimes: laminar and turbulent motion, Reynolds number, Cohesion and adhesion forces, Surface tension, Capillary effects
THERMODYNAMICS Concepts of Temperature, Heat, Heat Capacity, Specific Heat, Work, Outline of the principles of thermodynamics. Heat transmission. Entropy. Carnot cycle. Thermal machines. Thermal expansion of materials.
ELECTROMAGNETISM Electric charge. Coulomb's law. Electric field. Electric dipole. Gauss's law. Electrical potential. Capacitors. Dielectrics. Electric current. Resistance. Ohm's law. Electromotive force. Electrical circuits. Power in electrical circuits. Electric circuits in direct current (outline). Magnetic field. Lorentz force. Magnetic dipole. Biot-Savart law. Ampere's law. Solenoid. Faraday's law of induction. Lenz's law. Inductance. Electromagnetic interactions. Electromagnetic waves.
Outline of ionizing radiation and radioactive decay.

Giancoli, "Fisica" (Edizione con Fisica Moderna), Casa Editrice Ambrosiana.

Testi consigliati per la parte di Microbiologia Generale ed Enologica:
Sorlini, Claudia; Biavati, Bruno, Microbiologia generale e agraria a cura di Bruno Biavati, Claudia Sorlini. Milano: Casa Editrice Ambrosiana, 2012.
Massimo Vincenzini (Autore), P. Romano (a cura di), G. A. Farris (a cura di), Microbiologia del vino. --: Ambrosiana, 2005

Introduction to the study of Biology: the experimental approach. Chemical basis of life. Organic molecules: structure and biological functions of carbohydrates, lipids, proteins and nucleic acids. Key Features of the structure and cellular functions. The eukaryotic and prokaryotic cell. The plant and animal cell. Cytoplasmic organelles. The cytoskeleton. The cell membrane structure and function. The nucleus and its molecular components. Inheritance and information. Replication and DNA repair. Cell reproduction. Meiosis and recombination. Transfer of genetic information from DNA to proteins: protein synthesis. Genetic code. Gene expression and cellular properties. The energy flow and metabolism. Cellular respiration. Photosynthesis. Autotrophy and heterotrophy. The species. General concepts of evolution, biodiversity, systematics and phylogeny. General principles of ecology. Intraspecific and interspecific relationships: competition, predation, symbiosis, parasitism. Plant organisms. Plant tissues. Structural plans of the plants. Introduction to Plant Physiology. The vegetative and sexual reproduction. Angiosperms: general characteristics. Main families of angiosperms. Animal organisms: the animal tissues. Body plans of animals. Adaptive physiology. Reproduction and development. Major animal phyla with particular reference to Arthropoda and Chordata phylum.

Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La cellula Zanichelli, quarta edizione italiana
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia – L'evoluzione e la biodiversità (Cap. 22-23-25-27-31-32-33) Zanichelli, quarta edizione italiana
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - L'ereditarietà e il genoma (Cap. 11-12-14-15.1) Zanichelli, quarta edizione italiana
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La biologia delle piante (Cap.34-35-38) Zanichelli, quarta edizione italiana

First Module - General and inorganic chemistry

Introductory notions and framework of Chemistry in relation to other scientific disciplines.
Matter, its essential constituents, chemical elements, molecules, pure substances, homogeneous and heterogeneous mixtures.
Measurements and properties of substances. Atomic theory. Bohr model. Quantum-mechanical model. Quantum numbers. Atomic orbitals, meaning and geometric representation. Aufbau principle. Periodic system. Periodic properties of the elements: atomic and ionic radii, ionization potentials, electron affinity, electronegativity. Atoms, atomic number, mass number, isotopes. Radioactivity and radioactive decay, outline. Molecules and ions.

Chemical bond
Ionic bond. Covalent bond, dative; simple, double, triple bonds; sigma and pi- bonds; metallic bond. Lewis structure and octet rule. Hybridization and molecular geometry. Resonance. Complex ions, composition and geometry. Intermolecular bonds. London forces. Dipolar forces. Hydrogen bond. Influence of intermolecular bonds on the chemical-physical properties of the substances.

Elements of thermodynamics
Open systems, closed systems, isolated systems. State functions. Reversible and irreversible transformations. Isothermal, isobaric, isochoric, and adiabatic transformations. Heat, work, internal energy. Enthalpy and Hess's law. First law of thermodynamics. Entropy and second law of thermodynamics. Free energy and spontaneity of a reaction.

Gaseous state
Empirical laws of the gas state. Avogadro's principle. Ideal gas model and equation of state. Gas mixtures, Dalton's law. Partial pressures and volumes, molar fractions.

Chemical reactions
Precipitation reactions. Acid-base reactions. Redox reactions. Balance.

Solutions
Solubilization process, ideal solutions. Solute concentrations. Properties of ideal solutions, Raoult's law. Colligative properties. Degree of dissociation, van 't Hoff binomial.

Chemical equilibrium
Homogeneous and heterogeneous equilibria. Equilibrium constant. Expression of the equilibrium constant. Dependence of the equilibrium constant on temperature. Le Chatelier principle, chemical equilibrium applications.

Solution Equilibria
Acid-base equilibria. Ionic product of water. Strength of acids and bases. Buffer solution, acid-base titrations, indicators. Saline hydrolysis. pH calculation. Solubility and Precipitation equilibria. Solubility product. Common ion effect.

Kinetics
Speed of reaction and concentration. Reaction order. Activation energy and transition state. Reaction speed and temperature.

Solid state
Solid state, properties of the crystalline state, lattice structure, anisotropy. Ionic, covalent, molecular, metallic solids. Metals and alloys.

Stoichiometry
Nomenclature. Avogadro number and size. Minimum formula and molecular formula. Balancing a chemical equation. Oxidation numbers and oxidation-reduction reactions. Weight correlations in chemical reactions, percentage yield. Concentration, mixing and dilution of the solutions.

Descriptive inorganic chemistry: Oxides, Anhydrides, Hydroxides, Hydroxyacids, Hydracids, Salts, Halides, Nitrides, Carbides and their main derivatives.

First Module - General and inorganic chemistry

THEORY
- M. Silbeberg, Chemistry, McGraw Hill, 3rd Edition
- Handouts from the material used in class, present on Moodle;
- P. Atkins, L. Jones, L. Laverman - Fundamentals of General Chemistry, second edition
- Petrucci, General Chemistry. Modern principles and applications. Piccin

EXERCISES
- Exercises in Silbeberg, In Atkins, in Petrucci, texts cited above.
- F. Cacace, M. Schiavello, Stoichiometry, Bulzoni Editore
- P. Michelin Lausarot, G. A. Vaglio, Stoichiometry for General Chemistry, Piccin
- Other: Collection of exam exercises from previous years, available on Moodle

The course is organized into four major sections:
1) Mendelian genetics;
2) Molecular genetics;
3) Mutations;
4) Molecular methodologies for varietal identification and traceability in agri-food chains and basic principles of genetic improvement of grapevine and the main species of agri-food interest.

Mendelian genetics
- Mendel's principles
Monohybrid crosses: the principles of dominance and segregation; dihybrid crosses: the principle of independent assortment.
- Extension of Mendel's principles: partial dominance, codominance, multiple alleles, epistasis, genetic linkage, pleiotropy.
- Mitosis and meiosis, chromosome theory of inheritance.

Molecular genetics
- Structures of DNA and RNA, the organization of DNA in chromosomes.
- The central dogma of molecular biology: replication, transcription and translation, the genetic code.
- Gene structure and regulation.

Mutations
- Gene mutations.
- Genomic mutations.
- Polyploidy.

MOLECULAR METHODOLOGIES
- Molecular markers and their use in varietal identification and traceability in agri-food chains.

GENETIC VARIABILITY AND GENETIC IMPROVEMENT
- Origin of the grapevine and genetic variability of grapevine varieties.
- Origin of the main species of alimentary interest with particular reference to cereals.
- Principles of genetic improvement of the quality of plants of alimentary interest.

Notes and slides of the lectures provided by the teacher.

Textbook: Peter J. Russel: A Molecular Approach. Ed. Pearson, 2014.

Introduction to the chemistry of carbon - Chemical bonds (ionic interactions, covalent bonds - Hybrid orbitals - Inter-molecular interactions (dipole-dipole interactions, Van der Waals forces and hydrogen bond) - Acids and bases – Resonance - IUPAC Nomenclature - Functional groups - Structural isomers - Stereoisomery (geometric, enantiomers, diasteromers and meso forms) - Aliphatic hydrocarbons (alkanes, alkenes and alkynes)- Conformational analysis in alkanes - Alkenes: reactions of electrophilic addition - Aromatic compounds and reactions of electrophilic substitution - Alkyl halides: SN1, SN2, E1, E2 e E1cb reactions - Phenoli - Alcohols- Ethers - Aldehydes and ketones: reactions of nucleophilc addition.

Slides available on Moodle platform
John Mc Murry "Fondamenti di Chimica Organica" Zanichelli
Solomons "Chimica Organica" Grasso Editore

Carboxylic acids and derivatives – Reactions of nucleophilic substitution - Amines - Esters and amides - Carbohydrates (classification, properties and reactivity), stereochemistry (epimers and anomers), monosaccharides (families of aldoses and ketoses), disaccharides and polysaccharides of technological and food interest)- Lipids (classification, properties), fatty acids, triacylglycerols, phospholipids, sphingolipids, terpenes, steroids, waxes, eicosanoids)- Protein and non-protein amino acids (classification and structural and acid-base properties)

Slides made available through the platform Moodle
John Mc Murry "Fondamenti di Chimica Organica" Zanichelli
Solomons "Chimica Organica" Grasso Editore

Definition and characteristics of the food sector
Main units of measurement and chemico-physical properties of foods
Flow sheet of selected food processes and formulation of their material and energy balances
Momentum transfer of food products (elementary fluid mechanics, Bernouilli principle, centrifugal pumps)
Heat transfer theory and equipment (i.e., double tube, bundle, finned-tube, plate, spiral, and scraped-surface heat exchangers; jacket and coil); unsteady-state heat
conduction for simple regular solid shapes, such as rectangular slabs, long cylinders and spheres.
Food pasteurization and sterilization: principles, HTST and UHT processes, biological quality; batch and continuous processes; aseptic packaging
Evaporation
Psychrometrics and water activity in foods
Food drying and freeze-drying
Food Freezing
Introduction to food rheology
Selected separation technologies in food processing (i.e., filtration, centrifugation, membrane Processing).

Lecture Notes (PDF files) on http://moodle.unitus.it/moodle/or on Google DRIVE with access link provided during the first lesson.

1. From Food Legislation to Food Law, The sources of food law; 2. Food safety and Food security;- 3. European Food Law; - 4. Regulation No 178/2002 and the European system of food safety; 5. Official Controls and Traceability; 6. Labeling; 7. Food TMs; 8. Quality products; 9 Wine rules.

F. Albisinni, “Strumentario di diritto alimentare europeo”, with DB on CD-ROM, Utet - Wolters Kluwer, 2020, 4th ed.: Chapters 1, 3, 5, 6, 8, 9, 10, 11, 15.1.
The volume is also published as e-book by the publisher Wolters Kluwer, at the web site shop.wk.it

Aims of human nutrition and nutritional aspects of foods.
General features of metabolism. Catabolisms and anabolism. Metabolisms and enzyme catalysis. Enzymes: common names, systematic names and E.C. classification. Basic concepts of enzymology: transition states theory and activation energies; reaction rate; Michaelis-Menten equation; definition and significance of KM, Vmax and Kcat. Enzyme inhibition. Allosteric enzymes and regulation. Chemical and functional properties of the most common coenzymes/prostetic groups. Coenzymes and vitamins. “Essential compounds” in biochemistry. Basic/general concepts of bioenergetics: ATP and other so-called “high energy compounds”. Coupled reactions. General overview on energetic catabolism.
Carbohydrates and their role in human nutrition. D-Glucose and other D-Monosaccharides. Glycolysis: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects. The phosphogluconate pathway: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects. Gluconeogenesis: aim and cellular localization; precursors of D-Glucose; energy balance and regulatory aspects. Fate of Pyruvate under aerobic conditions: the multienzyme Pyruvate Dehydrogenase Complex (PDH); pyruvate uptake into mitochondria; energy balance and regulatory aspects. Lactic acid fermentation. Alcoholic fermentation. A number of sugars are funnelled into glycolysis. Catabolism of starch (in plants) and glycogen (in animals). Oral and intestinal digestion of starch and glycogen present in foods.
Fats and oils: composition and physico-chemichal properties. Fatty acids and Triacylglycerols: structure and general properties. Saturated, mono- and poly-unsaturated fatty acids. Essential fatty acids. Digestion of exogenous triacylglycerols: bile salts; lipases; kilomicrones. Degradation of endogenous tryacylglicerols. Fate of glycerol. Beta-oxidation process: localization; reactions; enzymes; metabolic intermediates; final products; energy balance and regulation. Catabolism of fatty acids containing an odd number of carbon atoms. Catabolism of mono- and poly-unsaturated fatty acids.
Proteins and of protein alfa-amino acids: structural and functional properties. Globular, fibrous and membrane proteins. Protein catabolism: protein turnover and digestion of food proteins. Proteolytic enzymes and their specificity. Catabolism of protein amino acids: fate of amino acid's alfa-amino groups; transaminase-catalyzed reactions; the glutamate dehydrogenase and ammonia production; carbamoyl phosphate biosynthesis and urea cycle; metabolic fate of the carbon skeleton of amino acids.
Krebs/citric acid cycle: aims and cellular localization; reactions; enzymes; metabolic intermediates; energetics and regulatory aspects. Amphibolic characteristic of Krebs cycle.
Thermodynamics of redox reactions. Redox couples in biological systems. Redox potentials, Standard redox potentials and Nernst equation. Structural organization of mitochondria. Cellular respiration: electron transport from reduced coenzymes to oxygen. The membrane complexes I-IV. Generation of protonic electrochemical potential. Oxidative phosphorylation. ATP synthase (complex V).

PRINCIPI DI BIOCHIMICA. Authors: D. Voet, J.G. Voet and C.W. Pratt. Publisher: Zanichelli 2017
This text is an excerpt from the fourth Italian edition (2017) of the text:
FONDAMENTI DI BIOCHIMICA. Authors: D. Voet, J.G. Voet and C.W. Pratt. Publisher: Zanichelli 2017.

Didactic material (pdf format) will be available on the Moodle platform. This material is also accessible to non-attending students.
For further information / additions we also recommend:
BIOCHEMISTRY OF NUTRITION. Authors: U. Leuzzi, E. Bellocco, D. Barreca (Zanichelli Editore, 2013).

Hints on storage systems of food and problems related
Chemical composition and suitability for processing of food products.
Milk: nature, origin, composition. Pasteurization and sterilization of milk. Microfiltration. Cream, butter, fermented milk: production quality and technology.
Cheese production. Classification of cheeses and examples of specific cheese-making technologies.
Dietary fat: features and properties.
The process of olive oil extraction, chemical composition, properties. Seed oils: characteristics, properties, process.
Production and quality features of honey.
chemical and biochemical aspects of muscle and meat quality.
Meat products, characteristics, processes.
Qualitative aspects: process control and product. Typical products and disciplinary production.
Fish products: production technology (pickled, salted, smoked).
Quality features, production technology, functional properties and legislative aspects of eggs and egg products.

pdf of the lectures slides of the teacher

Evolution of the quality concept. Certifications in the agri-food industry
Hazard and risk: principles of the HACCP method. General procedures. Practical examples and case studies in various agri-food chains. Structure and setting of the HACCP Manual.
ISO RULES: Series 9000. Procedures for revision of standards and their evolution. Concepts of control, non-conformity, corrective action, preventive action, audit. PDCA cycle. Quality Manual.
PRODUCT QUALITY: Product certifications in regulated and non-regulated areas. Production regulations. Certification in the organic sector. Certifications of tipicity. Methods of implementation with practical examples.
FOOD SAFETY: Food safety and ISO Series 22000 standards. Traceability concepts. The second part standards BRC and IFS.
NOCIVE SUBSTANCES AND / or TOXIC Food: analysis of mycotoxins.
DEFINITION OF ANALYTICAL CONTROL: Criteria for validation of methods of analysis and description of sampling methods and tools.
Analytical methods in vegetable and animal foods (theoretical approach and chain practices)

Notes, power points and publications provided by the teacher as teaching material.
Suggested test:
Peri, Lavelli. Qualità nelle aziende e nelle filiere agroalimentari. Hoepli, 2013
P. Cabras-C.I.G. Tuberoso, Analisi dei prodotti alimentari, Piccin, 2013.

Description of the fruit nursery and plant certification. Organography in the different fruit species. Main aspects of pollination, fruit set and fertilisation in the different species. Parthenocarpy and apomixia of the fruits. Fruit development and ripening in the main species. Evaluation of fruit quality in different species; ripening indexes and methodologies. Vocationality of the environment to the cultivation of fruit species, sustainable production processes. Types, selection criteria and management of forms of farming and density of planting. Soil, canopy and harvest management techniques in relation to the soil and climate environment. Differences between Pomes and Stones and species for Nuts.
Monographic treatment of the main fruit species: actinidia, pome fruit, stone fruit, nuts, olive, vine, minor fruit and small fruit.
For each species, the following are considered: origin, distribution and prospects for crop development; botanical and biological characteristics (systematic classification, description of the plant and its organs, ontogenetic cycle and phenological phases, flower biology); climatic, soil, water and nutritional requirements; cultivar choice; propagation and rootstocks; breeding (objectives, means and results); cultivation techniques (orchard planting and management systems): density of planting, pruning, nutrition, irrigation, tillage); maturation, harvesting, conservation and use of the product; qualitative evaluation of the fruit.

Arboricoltura generale e speciale, Valli R., Edagricole
Manuale dell'Ortofrutticoltura Italiana, S. Sansavini, P. Ranalli. Edagricole (testo consigliato)
Arboricoltura generale, Baldini E., CLEUB, Bologna
Frutticoltura Speciale AAVV,. REDA

Definition of quality and intrinsic and exogenous properties. Nutritional, organoleptic, and commercial quality, safety. The qquality for different types of vegetables: roots, leaves, fruits. Gamma IV. Nitrate control in vegetables. Factors influencing quality: variety choice, environment, cultivation techniques, the stage of maturation at harvest. Strategies to improve quality: herbaceous grafting, fertilization and mineral enrichment techniques (potassium, magnesium, sulfur, silicon, calcium), irrigation, biostimulants (categories and applications). Greenhouse vs open field. The quality of vegetables grown in soilles systems. Nutraceutical greenhouses to produce functional foods.

Concetti base della patologia vegetale, cenni sulle caratteristiche degli agenti causali di malattie delle piante, ciclo di una malattia, cenni ai meccanismi di attacco dei patogeni e di resistenza da parte dell'ospite. Definizione di patologia del postraccolta e importanza economica, fattori che influenzano le malattie postraccolta, tipi di alterazione in postraccolta. Prevenzione e difesa delle alterazioni postraccolta: tecniche di conservazione in ambiente controllato; protezione chimica e biologica. Diagnosi di malattie in postraccolta, criteri di determinazione ed evoluzione delle alterazioni. Principali fisiopatie e principali alterazioni parassitarie da funghi e batteri in postraccolta. Innovazione in patologia vegetale
Frutti di zone a clima temperato (Pomacee, Drupacee, Uva da tavola, Fragole, Actinidia; Frutti di zone a clima subtropicale e tropicale (Agrumi, Avocado, Banana, Ananas, Mango, Papaia; Ortaggi (Solanacee, Cucurbitacee, Liliacee da bulbo, Asteracee, Brassicacee, Apiacee).

Fondamenti di Patologia Vegetale – Alberto Matta
Plant Pathology – G.N. Agrios
Patologia Vegetale – Giuseppe Belli

Microeconomics (6 CFU)
• Introduction to Economics and its analytical tools
• The objects studied by Microeconomics.
• Rationality in Economics. The concept of opportunity cost
• Ways of organizing the economic life
• Economic agents and the marketplace
• The demand function and its determinants
• The supply function and its determinants
• The production function
• Production Costs analysis
• Prices and market equilibrium. Surplus: concept and measure. Efficiency in economics.
• The competitive market
• Monopoly
• Market failures: externalities and public goods
• The role of the public sector in the economy: objectives and tools. Tax, subsidies and other economic policies.
• The cobweb model; market margins in markets with multiple layers

The Agri-food System: general features and focuses on the Italian case (2 CFU)
• The Agri-food System in the macro economy
• Agri-food consumption: time-trends and actual situation
• The main component of the System: Agriculture, food industry and retail: trends and features. International comparisons.
• Focus on Short Food chains: SWOT analysis
• The agri-food sector in the Lazio region: an overview
• The wine sector in the Lazio region

Testi consigliati (in alternativa:
1) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
2) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Econmia, 20esima edizione italiana, McGraw Hill
3) Lieberman Marc; Hall Robert E., 2010, Principi di Economia, Apogeo
4) Altri, previo accordo con il docente
for the selection of chapters, refer to the slides presented in the lesson and / or agree with the teacher.
For the part on the Italian agri-food system, material provided by the teacher during the course or on request for non-attending students. The material is always available on the student portal (university platform, area of ​​teaching materials of the course) and on the google drive shared with the teacher.

Farris, Gobbetti, Neviani, Vincenzini, Microbiologia dei prodotti alimentari. Milano: Casa Editrice Ambrosiana, 2012. Materiale didattico integrativo fornito dal docente.

Climateric fruits
Non-climateric fruits
Respiration rate
Production of ethylene and its effects
Use of ethylene antagonist treatments
Production quality and quality maintenance concept
Fruit and vegetables damage
Pre-refrigeration of fresh fruit and vegetables
Storage in a controlled and modified atmosphere
IV range products
Packaging of fresh fruit and vegetables
Plastic films: food packaging (hints)
Use of ionising radiation for product sanitation
Use of ozone for product sanitation
Production of preserved and semi-preserved products
Notes on freeze-drying
Notes on drying
Notes on the use of non-destructive testing methods
Distribution of perishable plants by land, sea and air

Slides and other material available through Google Drive

Fermented foods and beverages.

MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vicentini. Casa Editrice Ambrosiana (2012). ISBN: 978-8808-18246-3.
Additional material available through Google Classroom platform (code, yoioiw)

Food, culture and identity: between tradition and innovation.

M. Montanari, Italian identity in the kitchen, Laterza
The cultural dimension of food, Barilla Center for Food Nutrition (online)
A. Cava, Food People. Media itineraries and contemporary gastronomic landscapes, Aracne Editore

- Distinction between foods and nutrients;
- Carbohydrates: generalities and classification; digestion, absorption and metablic fate;
- Lipids: generalities and classification; digestion and absorption and fate metabolic;
- Proteins: generalities and classification; digestion, absorption and metabolic fate;
- Water: the water requirement;
- The minerals;
- Vitamins: generalities and classification.
- Epidemiology and prevention of major diseases linked to the consumption of food;

Lecture notes.
Siliprandi & Tettamanti; Biochimica Medica; Piccin Editori
A. Mariani –Costantini; C. Cannella; G Tomassi/ Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore Roma, 2006.
Nino Carlo Battistini, Patrizia Pedrazzi Monica Prampolini, Curare con il cibo: Gli alimenti funzionali nella dietetica e nella dietoterapia.
Livelli di Assunzione Raccomandati di Energia e Nutrienti, Società Italiana di Nutrizione Umana.

Physical quantities and units of measurement
Thermodynamic system
Basic knowledge:
- density, concentration, relative humidity, moisture content of a food, temperature, pressure and enthalpy
- water status diagram
- thermodynamics, energy, work and power
The food raw material
- qualities
- compositing
- physical and physico-chemical and biochemical properties
- susceptibility to damage
- food safety
- shelf-life
Preparation of the raw material (Part I)
- pre-refrigeration
- cleanliness
- sorting and calibration
- peeling
- cutting and shredding
Minimal food processing
Heat treatments by means of
- steam or hot water
- hot air or heated surfaces
- hot use of oils
- radiant energy
Machines and plants for heat removal
Food packaging operations and technologies
Corrosion resistance of materials used in the food industry
Optical food analysis systems
Innovation in the agri-food industry: the 4th industrial revolution (or Industry 4.0)
Process analytical technologies

R. Paul Singh, Dennis R Heldman. Introduction to Food Engineering, 5th edition. Academic Press
P.J. Fellows. Food Processing Technology - Principles and Practice - 4th edition. Elsevier (in acquisto da parte della biblioteca universitaria)
B. Valdez. Food industrial processes. InTech (open access: https://bit.ly/2VyizfU)

Introduction and review of basic mathematical notions. Natural numbers, sum and product of natural numbers. Neutral element and inverses. Relative numbers and rational numbers. Irrational and real numbers. Consistency and density of the real numbers. Units of measurement and conversion factors. Intervals. Operations. Scientific notation. Approximations. Equations and inequalities. Sets, inclusion relation, set representation with Eulero-Venn diagrams. Intersection, union, difference. Complement operation and cartesian product. Properties of the set operations.
Functions and Properties of function. Injective, surjective, bijective functions. Real Functions of a Real Variable and their Geometrical Representation: graph, domain, codomain and image. Symmetry. Increasing and decreasing functions. Dependent and independent variables. Functional notation. Range and domain. The graph of a function. Function transformations: shifting, stretching, reflecting, sum, product and composition. Inverse functions. One-to-one and invertible functions. Determining the graph and equation of the inverse.
Algebraic functions. Linear functions, quadratic functions, polynomial, power and rational functions. Transcendental functions: exponential and logarithmic functions. Introduction to trigonometric functions. Function composition. The inverse function.
Linear algebra. Vectors, vector spaces, geometric representation of vectors, linear dependence and independence. Matrices and properties. Determinants. Properties of determinants. Rank of a matrix. Matrix operations. Systems of linear equations. Rouché-Capelli theorem. Cramer rule. Eigenvalues and eigenvectors.
Statistics. Notions of descriptive statistics: variables, categories and statistical units. Frequency distribution and graphical representations. Position measures: mean, median and mode. Variability and shape of a distribution. Analysis of the association between two characters, the ordinary least squares (OLS) estimator. Introduction to the linear regression models.
Introduction to probability. Notion of event. Probability distributions. Axioms of probability. Independent events and incompatible events. Conditional probability. Bayes theorem.

Limits and Continuity. Definition of limits, properties and calculating the limits. Limits of functions, continuity and asymptotes.
Derivatives The Tangent to a Curve and the Derivative of a Function. Definition and calculation of derivative: algebraic and transcendental functions. The First and Second Derivatives. Left and right derivatives, higher order derivatives. Necessary condition of differentiability (with proof). Non differentiable functions.. Global and local maximum and minimum. Extreme value theorem. Differentiability and monotonicity. Differentiability and local extremes. Concavity and inflection points (with proofs). Necessary and sufficient conditions for the existence of inflection points (with proofs). De l’Hospital Theorem.
Integration. Definite integration. Integrable and non integrable functions. Properties of the definite integral. Indefinite integration and antiderivatives. The fundamental theorem of calculus. Integration formulas. Integration by part and substitution.

REFERENCE TEXTS:

- Bodine et al (2017) Matematica per le scienze della vita. UTET
-Slides of the course and exercises made available in the student's portal.

EXPECTED LEARNING OUTCOMES
It is expected that at the end of the course the student has learned the theoretical and experimental foundations of Classical Physics, its fundamental laws and has acquired the ability to apply the laws of physics to solve simple problems. An important expected result is the understanding of the scientific method and the modalities of research in Physics, and the ability to expose the topics covered during the course.
The course aims to develop the ability to identify the essential aspects of physical phenomena and the critical logical abilities that allow us to propose and / or verify phenomenological models capable of describing them.

KNOWLEDGE AND UNDERSTANDING ABILITY.
To have developed the knowledge of the fundamental principles of Physics and related methodologies.

ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING.
Knowing how to use the concepts learned also in contexts other than those presented.

AUTONOMY OF JUDGMENT.
Develop critical analysis skills and be able to solve new problems even if similar to those discussed in class.

COMMUNICATION SKILLS.
The students' ability to discuss the implications of the concepts presented in the lesson and the possible questions that may emerge from the topics discussed will be stimulated.

LEARNING ABILITY.
Be able to discuss fundamental scientific topics of Physics and its applications.

COURSE CONTENT
MEASUREMENT UNIT AND NOTICE OF ERROR THEORY Physical quantities. Dimensional analysis. The International System. Measurements of physical quantities. General characteristics of measuring instruments. Vectors and scalars. Vector components. Unit vectors. Vector sum. Scalar product. Vector product.
MECHANICS Reference systems. Position, trajectory, speed, acceleration. Motion description: kinematics in one dimension. Kinematics in two dimensions; carriers. Force, mass. Newton's laws. Uniform circular motion. Friction. Hooke's law. Kinetic energy and work. Kinetic energy theorem. Power. Conservative forces. Law of universal gravitation. Potential energy. Conservation of mechanical energy. Gravitational potential energy. Elastic potential energy. Amount of motion. Conservation of momentum. Shock (notes). Moment of inertia. Moment of a force. Angular momentum. Angular quantities and motion of rigid bodies. Cardinal equations of dynamics. Statics of rigid bodies (outline). Simple harmonic motion. Energy of harmonic motion. Waves. Types of waves. Equation and characteristic quantities of waves. Intensity, frequency, period, speed and wavelength. Energy carried by the waves. Wave on a rope. Sound waves.
FLUIDS Statics and fluid dynamics. Density and specific weight. Pressure. Principle of Archimedes. Pascal's principle. Equation of continuity. Bernoulli equation. Real fluids, Viscosity, Poiseuille's Law, Motion regimes: laminar and turbulent motion, Reynolds number, Cohesion and adhesion forces, Surface tension, Capillary effects
THERMODYNAMICS Concepts of Temperature, Heat, Heat Capacity, Specific Heat, Work, Outline of the principles of thermodynamics. Heat transmission. Entropy. Carnot cycle. Thermal machines. Thermal expansion of materials.
ELECTROMAGNETISM Electric charge. Coulomb's law. Electric field. Electric dipole. Gauss's law. Electrical potential. Capacitors. Dielectrics. Electric current. Resistance. Ohm's law. Electromotive force. Electrical circuits. Power in electrical circuits. Electric circuits in direct current (outline). Magnetic field. Lorentz force. Magnetic dipole. Biot-Savart law. Ampere's law. Solenoid. Faraday's law of induction. Lenz's law. Inductance. Electromagnetic interactions. Electromagnetic waves.
Outline of ionizing radiation and radioactive decay.

Giancoli, "Fisica" (Edizione con Fisica Moderna), Casa Editrice Ambrosiana.

Testi consigliati per la parte di Microbiologia Generale ed Enologica:
Sorlini, Claudia; Biavati, Bruno, Microbiologia generale e agraria a cura di Bruno Biavati, Claudia Sorlini. Milano: Casa Editrice Ambrosiana, 2012.
Massimo Vincenzini (Autore), P. Romano (a cura di), G. A. Farris (a cura di), Microbiologia del vino. --: Ambrosiana, 2005

Introduction to the study of Biology: the experimental approach. Chemical basis of life. Organic molecules: structure and biological functions of carbohydrates, lipids, proteins and nucleic acids. Key Features of the structure and cellular functions. The eukaryotic and prokaryotic cell. The plant and animal cell. Cytoplasmic organelles. The cytoskeleton. The cell membrane structure and function. The nucleus and its molecular components. Inheritance and information. Replication and DNA repair. Cell reproduction. Meiosis and recombination. Transfer of genetic information from DNA to proteins: protein synthesis. Genetic code. Gene expression and cellular properties. The energy flow and metabolism. Cellular respiration. Photosynthesis. Autotrophy and heterotrophy. The species. General concepts of evolution, biodiversity, systematics and phylogeny. General principles of ecology. Intraspecific and interspecific relationships: competition, predation, symbiosis, parasitism. Plant organisms. Plant tissues. Structural plans of the plants. Introduction to Plant Physiology. The vegetative and sexual reproduction. Angiosperms: general characteristics. Main families of angiosperms. Animal organisms: the animal tissues. Body plans of animals. Adaptive physiology. Reproduction and development. Major animal phyla with particular reference to Arthropoda and Chordata phylum.

Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La cellula Zanichelli, quarta edizione italiana
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia – L'evoluzione e la biodiversità (Cap. 22-23-25-27-31-32-33) Zanichelli, quarta edizione italiana
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - L'ereditarietà e il genoma (Cap. 11-12-14-15.1) Zanichelli, quarta edizione italiana
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La biologia delle piante (Cap.34-35-38) Zanichelli, quarta edizione italiana

First Module - General and inorganic chemistry

Introductory notions and framework of Chemistry in relation to other scientific disciplines.
Matter, its essential constituents, chemical elements, molecules, pure substances, homogeneous and heterogeneous mixtures.
Measurements and properties of substances. Atomic theory. Bohr model. Quantum-mechanical model. Quantum numbers. Atomic orbitals, meaning and geometric representation. Aufbau principle. Periodic system. Periodic properties of the elements: atomic and ionic radii, ionization potentials, electron affinity, electronegativity. Atoms, atomic number, mass number, isotopes. Radioactivity and radioactive decay, outline. Molecules and ions.

Chemical bond
Ionic bond. Covalent bond, dative; simple, double, triple bonds; sigma and pi- bonds; metallic bond. Lewis structure and octet rule. Hybridization and molecular geometry. Resonance. Complex ions, composition and geometry. Intermolecular bonds. London forces. Dipolar forces. Hydrogen bond. Influence of intermolecular bonds on the chemical-physical properties of the substances.

Elements of thermodynamics
Open systems, closed systems, isolated systems. State functions. Reversible and irreversible transformations. Isothermal, isobaric, isochoric, and adiabatic transformations. Heat, work, internal energy. Enthalpy and Hess's law. First law of thermodynamics. Entropy and second law of thermodynamics. Free energy and spontaneity of a reaction.

Gaseous state
Empirical laws of the gas state. Avogadro's principle. Ideal gas model and equation of state. Gas mixtures, Dalton's law. Partial pressures and volumes, molar fractions.

Chemical reactions
Precipitation reactions. Acid-base reactions. Redox reactions. Balance.

Solutions
Solubilization process, ideal solutions. Solute concentrations. Properties of ideal solutions, Raoult's law. Colligative properties. Degree of dissociation, van 't Hoff binomial.

Chemical equilibrium
Homogeneous and heterogeneous equilibria. Equilibrium constant. Expression of the equilibrium constant. Dependence of the equilibrium constant on temperature. Le Chatelier principle, chemical equilibrium applications.

Solution Equilibria
Acid-base equilibria. Ionic product of water. Strength of acids and bases. Buffer solution, acid-base titrations, indicators. Saline hydrolysis. pH calculation. Solubility and Precipitation equilibria. Solubility product. Common ion effect.

Kinetics
Speed of reaction and concentration. Reaction order. Activation energy and transition state. Reaction speed and temperature.

Solid state
Solid state, properties of the crystalline state, lattice structure, anisotropy. Ionic, covalent, molecular, metallic solids. Metals and alloys.

Stoichiometry
Nomenclature. Avogadro number and size. Minimum formula and molecular formula. Balancing a chemical equation. Oxidation numbers and oxidation-reduction reactions. Weight correlations in chemical reactions, percentage yield. Concentration, mixing and dilution of the solutions.

Descriptive inorganic chemistry: Oxides, Anhydrides, Hydroxides, Hydroxyacids, Hydracids, Salts, Halides, Nitrides, Carbides and their main derivatives.

First Module - General and inorganic chemistry

THEORY
- M. Silbeberg, Chemistry, McGraw Hill, 3rd Edition
- Handouts from the material used in class, present on Moodle;
- P. Atkins, L. Jones, L. Laverman - Fundamentals of General Chemistry, second edition
- Petrucci, General Chemistry. Modern principles and applications. Piccin

EXERCISES
- Exercises in Silbeberg, In Atkins, in Petrucci, texts cited above.
- F. Cacace, M. Schiavello, Stoichiometry, Bulzoni Editore
- P. Michelin Lausarot, G. A. Vaglio, Stoichiometry for General Chemistry, Piccin
- Other: Collection of exam exercises from previous years, available on Moodle

1. From Food Legislation to Food Law, The sources of food law; 2. Food safety and Food security;- 3. European Food Law; - 4. Regulation No 178/2002 and the European system of food safety; 5. Official Controls and Traceability; 6. Labeling; 7. Food TMs; 8. Quality products; 9 Wine rules.

F. Albisinni, “Strumentario di diritto alimentare europeo”, with DB on CD-ROM, Utet - Wolters Kluwer, 2020, 4th ed.: Chapters 1, 3, 5, 6, 8, 9, 10, 11, 15.1.
The volume is also published as e-book by the publisher Wolters Kluwer, at the web site shop.wk.it

Introduction to the chemistry of carbon - Chemical bonds (ionic interactions, covalent bonds - Hybrid orbitals - Inter-molecular interactions (dipole-dipole interactions, Van der Waals forces and hydrogen bond) - Acids and bases – Resonance - IUPAC Nomenclature - Functional groups - Structural isomers - Stereoisomery (geometric, enantiomers, diasteromers and meso forms) - Aliphatic hydrocarbons (alkanes, alkenes and alkynes)- Conformational analysis in alkanes - Alkenes: reactions of electrophilic addition - Aromatic compounds and reactions of electrophilic substitution - Alkyl halides: SN1, SN2, E1, E2 e E1cb reactions - Phenoli - Alcohols- Ethers - Aldehydes and ketones: reactions of nucleophilc addition.

Slides available on Moodle platform
John Mc Murry "Fondamenti di Chimica Organica" Zanichelli
Solomons "Chimica Organica" Grasso Editore

Carboxylic acids and derivatives – Reactions of nucleophilic substitution - Amines - Esters and amides - Carbohydrates (classification, properties and reactivity), stereochemistry (epimers and anomers), monosaccharides (families of aldoses and ketoses), disaccharides and polysaccharides of technological and food interest)- Lipids (classification, properties), fatty acids, triacylglycerols, phospholipids, sphingolipids, terpenes, steroids, waxes, eicosanoids)- Protein and non-protein amino acids (classification and structural and acid-base properties)

Slides made available through the platform Moodle
John Mc Murry "Fondamenti di Chimica Organica" Zanichelli
Solomons "Chimica Organica" Grasso Editore

PROGRAM
Definition and characteristics of the food sector
- Main units of measurement and chemico-physical properties of foods
- Flow sheet of selected food processes and formulation of their material and energy balances
- Momentum transfer of food products (elementary fluid mechanics, Bernouilli principle, centrifugal pumps)
- Heat transfer theory and equipment (i.e., double tube, bundle, finned-tube, plate, spiral, and scraped-surface heat exchangers; jacket and coil);
- Unsteady-state heat conduction for simple regular solid shapes, such as rectangular slabs, long cylinders and spheres.
- Food pasteurization and sterilization: principles, HTST and UHT processes, biological quality; batch and continuous processes; aseptic packaging
- Evaporation
- Psychrometrics and water activity in foods
- Food drying and freeze-drying
- Food Freezing
- Introduction to food rheology
- Selected separation technologies in food processing (i.e., filtration, centrifugation, membrane Processing).

Lecture Notes (PDF files) on http://moodle.unitus.it/moodle/or on Google DRIVE with access link provided during the first lesson.

The course is organized into four major sections:
1) MENDELIAN GENETICS
2) MOLECULAR GENETICS
3) MUTATIONS
4) MOLECULAR METHODOLOGIES, GENETIC VARIABILITY AND BREEDING

MENDELIAN GENETICS
- Mendel's principles
Monohybrid crosses: the principles of dominance and segregation; dihybrid crosses: the principle of independent assortment.
- Extension of Mendel's principles: partial dominance, codominance, multiple alleles, epistasis, genetic linkage, pleiotropy.

MOLECULAR GENETICS
- Structures of DNA and RNA.
- The central dogma of molecular biology: replication, transcription and translation, the genetic code.
- Gene structure and regulation.
- The organization of DNA in chromosomes, mitosis and meiosis, chromosome theory of inheritance,

MUTATIONS
- Gene mutations
- Genome mutations: polyploidy.

MOLECULAR METHODOLOGIES
- Molecular markers and their use in varietal identification and traceability in agri-food chains.

GENETIC VARIABILITY AND BREEDING
- Origin of Vitis vinifera and genetic diversity of cultivated current grapevine varieties.
- Notes on the origin of the main plant species of alimentary interest with particular reference to cereals.

Notes and slides of the lectures provided by the teacher.
Textbooks:

Aims of human nutrition and nutritional aspects of foods.
General features of metabolism. Catabolisms and anabolism. Metabolisms and enzyme catalysis. Enzymes: common names, systematic names and E.C. classification. Basic concepts of enzymology: transition states theory and activation energies; reaction rate; Michaelis-Menten equation; definition and significance of KM, Vmax and Kcat. Enzyme inhibition. Allosteric enzymes and regulation. Chemical and functional properties of the most common coenzymes/prostetic groups. Coenzymes and vitamins. “Essential compounds” in biochemistry. Basic/general concepts of bioenergetics: ATP and other so-called “high energy compounds”. Coupled reactions. General overview on energetic catabolism.
Carbohydrates and their role in human nutrition. D-Glucose and other D-Monosaccharides. Glycolysis: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects. The phosphogluconate pathway: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects. Gluconeogenesis: aim and cellular localization; precursors of D-Glucose; energy balance and regulatory aspects. Fate of Pyruvate under aerobic conditions: the multienzyme Pyruvate Dehydrogenase Complex (PDH); pyruvate uptake into mitochondria; energy balance and regulatory aspects. Lactic acid fermentation. Alcoholic fermentation. A number of sugars are funnelled into glycolysis. Catabolism of starch (in plants) and glycogen (in animals). Oral and intestinal digestion of starch and glycogen present in foods.
Fats and oils: composition and physico-chemichal properties. Fatty acids and Triacylglycerols: structure and general properties. Saturated, mono- and poly-unsaturated fatty acids. Essential fatty acids. Digestion of exogenous triacylglycerols: bile salts; lipases; kilomicrones. Degradation of endogenous tryacylglicerols. Fate of glycerol. Beta-oxidation process: localization; reactions; enzymes; metabolic intermediates; final products; energy balance and regulation. Catabolism of fatty acids containing an odd number of carbon atoms. Catabolism of mono- and poly-unsaturated fatty acids.
Proteins and of protein alfa-amino acids: structural and functional properties. Globular, fibrous and membrane proteins. Protein catabolism: protein turnover and digestion of food proteins. Proteolytic enzymes and their specificity. Catabolism of protein amino acids: fate of amino acid's alfa-amino groups; transaminase-catalyzed reactions; the glutamate dehydrogenase and ammonia production; carbamoyl phosphate biosynthesis and urea cycle; metabolic fate of the carbon skeleton of amino acids.
Krebs/citric acid cycle: aims and cellular localization; reactions; enzymes; metabolic intermediates; energetics and regulatory aspects. Amphibolic characteristic of Krebs cycle.
Thermodynamics of redox reactions. Redox couples in biological systems. Redox potentials, Standard redox potentials and Nernst equation. Structural organization of mitochondria. Cellular respiration: electron transport from reduced coenzymes to oxygen. The membrane complexes I-IV. Generation of protonic electrochemical potential. Oxidative phosphorylation. ATP synthase (complex V).

PRINCIPI DI BIOCHIMICA. Authors: D. Voet, J.G. Voet and C.W. Pratt. Publisher: Zanichelli 2017
This text is an excerpt from the fourth Italian edition (2017) of the text:
FONDAMENTI DI BIOCHIMICA. Authors: D. Voet, J.G. Voet and C.W. Pratt. Publisher: Zanichelli 2017.

Didactic material (pdf format) will be available on the Moodle platform. This material is also accessible to non-attending students.
For further information / additions we also recommend:
BIOCHEMISTRY OF NUTRITION. Authors: U. Leuzzi, E. Bellocco, D. Barreca (Zanichelli Editore, 2013).

Description of the fruit nursery and plant certification. Organography in the different fruit species. Main aspects of pollination, fruit set and fertilisation in the different species. Parthenocarpy and apomixia of the fruits. Fruit development and ripening in the main species. Evaluation of fruit quality in different species; ripening indexes and methodologies. Vocationality of the environment to the cultivation of fruit species, sustainable production processes. Types, selection criteria and management of forms of farming and density of planting. Soil, canopy and harvest management techniques in relation to the soil and climate environment. Differences between Pomes and Stones and species for Nuts.
Monographic treatment of the main fruit species: actinidia, pome fruit, stone fruit, nuts, olive, vine, minor fruit and small fruit.
For each species, the following are considered: origin, distribution and prospects for crop development; botanical and biological characteristics (systematic classification, description of the plant and its organs, ontogenetic cycle and phenological phases, flower biology); climatic, soil, water and nutritional requirements; cultivar choice; propagation and rootstocks; breeding (objectives, means and results); cultivation techniques (orchard planting and management systems): density of planting, pruning, nutrition, irrigation, tillage); maturation, harvesting, conservation and use of the product; qualitative evaluation of the fruit.

Arboricoltura generale e speciale, Valli R., Edagricole
Manuale dell'Ortofrutticoltura Italiana, S. Sansavini, P. Ranalli. Edagricole (testo consigliato)
Arboricoltura generale, Baldini E., CLEUB, Bologna
Frutticoltura Speciale AAVV,. REDA

Definition of quality and intrinsic and exogenous properties. Nutritional, organoleptic, and commercial quality, safety. The qquality for different types of vegetables: roots, leaves, fruits. Gamma IV. Nitrate control in vegetables. Factors influencing quality: variety choice, environment, cultivation techniques, the stage of maturation at harvest. Strategies to improve quality: herbaceous grafting, fertilization and mineral enrichment techniques (potassium, magnesium, sulfur, silicon, calcium), irrigation, biostimulants (categories and applications). Greenhouse vs open field. The quality of vegetables grown in soilles systems. Nutraceutical greenhouses to produce functional foods.

Hints on storage systems of food and problems related
Chemical composition and suitability for processing of food products.
Milk: nature, origin, composition. Pasteurization and sterilization of milk. Microfiltration. Cream, butter, fermented milk: production quality and technology.
Cheese production. Classification of cheeses and examples of specific cheese-making technologies.
Dietary fat: features and properties.
The process of olive oil extraction, chemical composition, properties. Seed oils: characteristics, properties, process.
Production and quality features of honey.
chemical and biochemical aspects of muscle and meat quality.
Meat products, characteristics, processes.
Qualitative aspects: process control and product. Typical products and disciplinary production.
Fish products: production technology (pickled, salted, smoked).
Quality features, production technology, functional properties and legislative aspects of eggs and egg products.

pdf of the lectures slides of the teacher

Microeconomics (6 CFU)
• Introduction to Economics and its analytical tools
• The objects studied by Microeconomics.
• Rationality in Economics. The concept of opportunity cost
• Ways of organizing the economic life
• Economic agents and the marketplace
• The demand function and its determinants
• The supply function and its determinants
• The production function
• Production Costs analysis
• Prices and market equilibrium. Surplus: concept and measure. Efficiency in economics.
• The competitive market
• Monopoly
• Market failures: externalities and public goods
• The role of the public sector in the economy: objectives and tools. Tax, subsidies and other economic policies.
• The cobweb model; market margins in markets with multiple layers

The Agri-food System: general features and focuses on the Italian case (2 CFU)
• The Agri-food System in the macro economy
• Agri-food consumption: time-trends and actual situation
• The main component of the System: Agriculture, food industry and retail: trends and features. International comparisons.
• Focus on Short Food chains: SWOT analysis
• The agri-food sector in the Lazio region: an overview
• The wine sector in the Lazio region

Testi consigliati (in alternativa:
1) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
2) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Econmia, 20esima edizione italiana, McGraw Hill
3) Lieberman Marc; Hall Robert E., 2010, Principi di Economia, Apogeo
4) Altri, previo accordo con il docente
for the selection of chapters, refer to the slides presented in the lesson and / or agree with the teacher.
For the part on the Italian agri-food system, material provided by the teacher during the course or on request for non-attending students. The material is always available on the student portal (university platform, area of ​​teaching materials of the course) and on the google drive shared with the teacher.

Concetti base della patologia vegetale, cenni sulle caratteristiche degli agenti causali di malattie delle piante, ciclo di una malattia, cenni ai meccanismi di attacco dei patogeni e di resistenza da parte dell'ospite. Definizione di patologia del postraccolta e importanza economica, fattori che influenzano le malattie postraccolta, tipi di alterazione in postraccolta. Prevenzione e difesa delle alterazioni postraccolta: tecniche di conservazione in ambiente controllato; protezione chimica e biologica. Diagnosi di malattie in postraccolta, criteri di determinazione ed evoluzione delle alterazioni. Principali fisiopatie e principali alterazioni parassitarie da funghi e batteri in postraccolta. Innovazione in patologia vegetale
Frutti di zone a clima temperato (Pomacee, Drupacee, Uva da tavola, Fragole, Actinidia; Frutti di zone a clima subtropicale e tropicale (Agrumi, Avocado, Banana, Ananas, Mango, Papaia; Ortaggi (Solanacee, Cucurbitacee, Liliacee da bulbo, Asteracee, Brassicacee, Apiacee).

Fondamenti di Patologia Vegetale – Alberto Matta
Plant Pathology – G.N. Agrios
Patologia Vegetale – Giuseppe Belli

Farris, Gobbetti, Neviani, Vincenzini, Microbiologia dei prodotti alimentari. Milano: Casa Editrice Ambrosiana, 2012. Materiale didattico integrativo fornito dal docente.

Food, culture and identity: between tradition and innovation.

M. Montanari, Italian identity in the kitchen, Laterza
The cultural dimension of food, Barilla Center for Food Nutrition (online)
A. Cava, Food People. Media itineraries and contemporary gastronomic landscapes, Aracne Editore

Climateric fruits
Non-climateric fruits
Respiration rate
Production of ethylene and its effects
Use of ethylene antagonist treatments
Production quality and quality maintenance concept
Fruit and vegetables damage
Pre-refrigeration of fresh fruit and vegetables
Storage in a controlled and modified atmosphere
IV range products
Packaging of fresh fruit and vegetables
Plastic films: food packaging (hints)
Use of ionising radiation for product sanitation
Use of ozone for product sanitation
Production of preserved and semi-preserved products
Notes on freeze-drying
Notes on drying
Notes on the use of non-destructive testing methods
Distribution of perishable plants by land, sea and air

Slides and other material available through Google Drive

Physical quantities and units of measurement
Thermodynamic system
Basic knowledge:
- density, concentration, relative humidity, moisture content of a food, temperature, pressure and enthalpy
- water status diagram
- thermodynamics, energy, work and power
The food raw material
- qualities
- compositing
- physical and physico-chemical and biochemical properties
- susceptibility to damage
- food safety
- shelf-life
Preparation of the raw material (Part I)
- pre-refrigeration
- cleanliness
- sorting and calibration
- peeling
- cutting and shredding
Minimal food processing
Heat treatments by means of
- steam or hot water
- hot air or heated surfaces
- hot use of oils
- radiant energy
Machines and plants for heat removal
Food packaging operations and technologies
Corrosion resistance of materials used in the food industry
Optical food analysis systems
Innovation in the agri-food industry: the 4th industrial revolution (or Industry 4.0)
Process analytical technologies

R. Paul Singh, Dennis R Heldman. Introduction to Food Engineering, 5th edition. Academic Press
P.J. Fellows. Food Processing Technology - Principles and Practice - 4th edition. Elsevier (in acquisto da parte della biblioteca universitaria)
B. Valdez. Food industrial processes. InTech (open access: https://bit.ly/2VyizfU)

- Distinction between foods and nutrients;
- Carbohydrates: generalities and classification; digestion, absorption and metablic fate;
- Lipids: generalities and classification; digestion and absorption and fate metabolic;
- Proteins: generalities and classification; digestion, absorption and metabolic fate;
- Water: the water requirement;
- The minerals;
- Vitamins: generalities and classification.
- Epidemiology and prevention of major diseases linked to the consumption of food;

Lecture notes.
Siliprandi & Tettamanti; Biochimica Medica; Piccin Editori
A. Mariani –Costantini; C. Cannella; G Tomassi/ Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore Roma, 2006.
Nino Carlo Battistini, Patrizia Pedrazzi Monica Prampolini, Curare con il cibo: Gli alimenti funzionali nella dietetica e nella dietoterapia.
Livelli di Assunzione Raccomandati di Energia e Nutrienti, Società Italiana di Nutrizione Umana.

Introduction and review of basic mathematical notions. Natural numbers, sum and product of natural numbers. Neutral element and inverses. Relative numbers and rational numbers. Irrational and real numbers. Consistency and density of the real numbers. Units of measurement and conversion factors. Intervals. Operations. Scientific notation. Approximations. Equations and inequalities. Sets, inclusion relation, set representation with Eulero-Venn diagrams. Intersection, union, difference. Complement operation and cartesian product. Properties of the set operations.
Functions and Properties of function. Injective, surjective, bijective functions. Real Functions of a Real Variable and their Geometrical Representation: graph, domain, codomain and image. Symmetry. Increasing and decreasing functions. Dependent and independent variables. Functional notation. Range and domain. The graph of a function. Function transformations: shifting, stretching, reflecting, sum, product and composition. Inverse functions. One-to-one and invertible functions. Determining the graph and equation of the inverse.
Algebraic functions. Linear functions, quadratic functions, polynomial, power and rational functions. Transcendental functions: exponential and logarithmic functions. Introduction to trigonometric functions. Function composition. The inverse function.
Linear algebra. Vectors, vector spaces, geometric representation of vectors, linear dependence and independence. Matrices and properties. Determinants. Properties of determinants. Rank of a matrix. Matrix operations. Systems of linear equations. Rouché-Capelli theorem. Cramer rule. Eigenvalues and eigenvectors.
Statistics. Notions of descriptive statistics: variables, categories and statistical units. Frequency distribution and graphical representations. Position measures: mean, median and mode. Variability and shape of a distribution. Analysis of the association between two characters, the ordinary least squares (OLS) estimator. Introduction to the linear regression models.
Introduction to probability. Notion of event. Probability distributions. Axioms of probability. Independent events and incompatible events. Conditional probability. Bayes theorem.

Limits and Continuity. Definition of limits, properties and calculating the limits. Limits of functions, continuity and asymptotes.
Derivatives The Tangent to a Curve and the Derivative of a Function. Definition and calculation of derivative: algebraic and transcendental functions. The First and Second Derivatives. Left and right derivatives, higher order derivatives. Necessary condition of differentiability (with proof). Non differentiable functions.. Global and local maximum and minimum. Extreme value theorem. Differentiability and monotonicity. Differentiability and local extremes. Concavity and inflection points (with proofs). Necessary and sufficient conditions for the existence of inflection points (with proofs). De l’Hospital Theorem.
Integration. Definite integration. Integrable and non integrable functions. Properties of the definite integral. Indefinite integration and antiderivatives. The fundamental theorem of calculus. Integration formulas. Integration by part and substitution.

REFERENCE TEXTS:

- Bodine et al (2017) Matematica per le scienze della vita. UTET
-Slides of the course and exercises made available in the student's portal.

EXPECTED LEARNING OUTCOMES
It is expected that at the end of the course the student has learned the theoretical and experimental foundations of Classical Physics, its fundamental laws and has acquired the ability to apply the laws of physics to solve simple problems. An important expected result is the understanding of the scientific method and the modalities of research in Physics, and the ability to expose the topics covered during the course.
The course aims to develop the ability to identify the essential aspects of physical phenomena and the critical logical abilities that allow us to propose and / or verify phenomenological models capable of describing them.

KNOWLEDGE AND UNDERSTANDING ABILITY.
To have developed the knowledge of the fundamental principles of Physics and related methodologies.

ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING.
Knowing how to use the concepts learned also in contexts other than those presented.

AUTONOMY OF JUDGMENT.
Develop critical analysis skills and be able to solve new problems even if similar to those discussed in class.

COMMUNICATION SKILLS.
The students' ability to discuss the implications of the concepts presented in the lesson and the possible questions that may emerge from the topics discussed will be stimulated.

LEARNING ABILITY.
Be able to discuss fundamental scientific topics of Physics and its applications.

COURSE CONTENT
MEASUREMENT UNIT AND NOTICE OF ERROR THEORY Physical quantities. Dimensional analysis. The International System. Measurements of physical quantities. General characteristics of measuring instruments. Vectors and scalars. Vector components. Unit vectors. Vector sum. Scalar product. Vector product.
MECHANICS Reference systems. Position, trajectory, speed, acceleration. Motion description: kinematics in one dimension. Kinematics in two dimensions; carriers. Force, mass. Newton's laws. Uniform circular motion. Friction. Hooke's law. Kinetic energy and work. Kinetic energy theorem. Power. Conservative forces. Law of universal gravitation. Potential energy. Conservation of mechanical energy. Gravitational potential energy. Elastic potential energy. Amount of motion. Conservation of momentum. Shock (notes). Moment of inertia. Moment of a force. Angular momentum. Angular quantities and motion of rigid bodies. Cardinal equations of dynamics. Statics of rigid bodies (outline). Simple harmonic motion. Energy of harmonic motion. Waves. Types of waves. Equation and characteristic quantities of waves. Intensity, frequency, period, speed and wavelength. Energy carried by the waves. Wave on a rope. Sound waves.
FLUIDS Statics and fluid dynamics. Density and specific weight. Pressure. Principle of Archimedes. Pascal's principle. Equation of continuity. Bernoulli equation. Real fluids, Viscosity, Poiseuille's Law, Motion regimes: laminar and turbulent motion, Reynolds number, Cohesion and adhesion forces, Surface tension, Capillary effects
THERMODYNAMICS Concepts of Temperature, Heat, Heat Capacity, Specific Heat, Work, Outline of the principles of thermodynamics. Heat transmission. Entropy. Carnot cycle. Thermal machines. Thermal expansion of materials.
ELECTROMAGNETISM Electric charge. Coulomb's law. Electric field. Electric dipole. Gauss's law. Electrical potential. Capacitors. Dielectrics. Electric current. Resistance. Ohm's law. Electromotive force. Electrical circuits. Power in electrical circuits. Electric circuits in direct current (outline). Magnetic field. Lorentz force. Magnetic dipole. Biot-Savart law. Ampere's law. Solenoid. Faraday's law of induction. Lenz's law. Inductance. Electromagnetic interactions. Electromagnetic waves.
Outline of ionizing radiation and radioactive decay.

Giancoli, "Fisica" (Edizione con Fisica Moderna), Casa Editrice Ambrosiana.

Testi consigliati per la parte di Microbiologia Generale ed Enologica:
Sorlini, Claudia; Biavati, Bruno, Microbiologia generale e agraria a cura di Bruno Biavati, Claudia Sorlini. Milano: Casa Editrice Ambrosiana, 2012.
Massimo Vincenzini (Autore), P. Romano (a cura di), G. A. Farris (a cura di), Microbiologia del vino. --: Ambrosiana, 2005

Introduction to the study of Biology: the experimental approach. Chemical basis of life. Organic molecules: structure and biological functions of carbohydrates, lipids, proteins and nucleic acids. Key Features of the structure and cellular functions. The eukaryotic and prokaryotic cell. The plant and animal cell. Cytoplasmic organelles. The cytoskeleton. The cell membrane structure and function. The nucleus and its molecular components. Inheritance and information. Replication and DNA repair. Cell reproduction. Meiosis and recombination. Transfer of genetic information from DNA to proteins: protein synthesis. Genetic code. Gene expression and cellular properties. The energy flow and metabolism. Cellular respiration. Photosynthesis. Autotrophy and heterotrophy. The species. General concepts of evolution, biodiversity, systematics and phylogeny. General principles of ecology. Intraspecific and interspecific relationships: competition, predation, symbiosis, parasitism. Plant organisms. Plant tissues. Structural plans of the plants. Introduction to Plant Physiology. The vegetative and sexual reproduction. Angiosperms: general characteristics. Main families of angiosperms. Animal organisms: the animal tissues. Body plans of animals. Adaptive physiology. Reproduction and development. Major animal phyla with particular reference to Arthropoda and Chordata phylum.

Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La cellula Zanichelli, quarta edizione italiana
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia – L'evoluzione e la biodiversità (Cap. 22-23-25-27-31-32-33) Zanichelli, quarta edizione italiana
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - L'ereditarietà e il genoma (Cap. 11-12-14-15.1) Zanichelli, quarta edizione italiana
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La biologia delle piante (Cap.34-35-38) Zanichelli, quarta edizione italiana

First Module - General and inorganic chemistry

Introductory notions and framework of Chemistry in relation to other scientific disciplines.
Matter, its essential constituents, chemical elements, molecules, pure substances, homogeneous and heterogeneous mixtures.
Measurements and properties of substances. Atomic theory. Bohr model. Quantum-mechanical model. Quantum numbers. Atomic orbitals, meaning and geometric representation. Aufbau principle. Periodic system. Periodic properties of the elements: atomic and ionic radii, ionization potentials, electron affinity, electronegativity. Atoms, atomic number, mass number, isotopes. Radioactivity and radioactive decay, outline. Molecules and ions.

Chemical bond
Ionic bond. Covalent bond, dative; simple, double, triple bonds; sigma and pi- bonds; metallic bond. Lewis structure and octet rule. Hybridization and molecular geometry. Resonance. Complex ions, composition and geometry. Intermolecular bonds. London forces. Dipolar forces. Hydrogen bond. Influence of intermolecular bonds on the chemical-physical properties of the substances.

Elements of thermodynamics
Open systems, closed systems, isolated systems. State functions. Reversible and irreversible transformations. Isothermal, isobaric, isochoric, and adiabatic transformations. Heat, work, internal energy. Enthalpy and Hess's law. First law of thermodynamics. Entropy and second law of thermodynamics. Free energy and spontaneity of a reaction.

Gaseous state
Empirical laws of the gas state. Avogadro's principle. Ideal gas model and equation of state. Gas mixtures, Dalton's law. Partial pressures and volumes, molar fractions.

Chemical reactions
Precipitation reactions. Acid-base reactions. Redox reactions. Balance.

Solutions
Solubilization process, ideal solutions. Solute concentrations. Properties of ideal solutions, Raoult's law. Colligative properties. Degree of dissociation, van 't Hoff binomial.

Chemical equilibrium
Homogeneous and heterogeneous equilibria. Equilibrium constant. Expression of the equilibrium constant. Dependence of the equilibrium constant on temperature. Le Chatelier principle, chemical equilibrium applications.

Solution Equilibria
Acid-base equilibria. Ionic product of water. Strength of acids and bases. Buffer solution, acid-base titrations, indicators. Saline hydrolysis. pH calculation. Solubility and Precipitation equilibria. Solubility product. Common ion effect.

Kinetics
Speed of reaction and concentration. Reaction order. Activation energy and transition state. Reaction speed and temperature.

Solid state
Solid state, properties of the crystalline state, lattice structure, anisotropy. Ionic, covalent, molecular, metallic solids. Metals and alloys.

Stoichiometry
Nomenclature. Avogadro number and size. Minimum formula and molecular formula. Balancing a chemical equation. Oxidation numbers and oxidation-reduction reactions. Weight correlations in chemical reactions, percentage yield. Concentration, mixing and dilution of the solutions.

Descriptive inorganic chemistry: Oxides, Anhydrides, Hydroxides, Hydroxyacids, Hydracids, Salts, Halides, Nitrides, Carbides and their main derivatives.

First Module - General and inorganic chemistry

THEORY
- M. Silbeberg, Chemistry, McGraw Hill, 3rd Edition
- Handouts from the material used in class, present on Moodle;
- P. Atkins, L. Jones, L. Laverman - Fundamentals of General Chemistry, second edition
- Petrucci, General Chemistry. Modern principles and applications. Piccin

EXERCISES
- Exercises in Silbeberg, In Atkins, in Petrucci, texts cited above.
- F. Cacace, M. Schiavello, Stoichiometry, Bulzoni Editore
- P. Michelin Lausarot, G. A. Vaglio, Stoichiometry for General Chemistry, Piccin
- Other: Collection of exam exercises from previous years, available on Moodle

The course is organized into four major sections:
1) MENDELIAN GENETICS
2) MOLECULAR GENETICS
3) MUTATIONS
4) MOLECULAR METHODOLOGIES, GENETIC VARIABILITY AND BREEDING

MENDELIAN GENETICS
- Mendel's principles
Monohybrid crosses: the principles of dominance and segregation; dihybrid crosses: the principle of independent assortment.
- Extension of Mendel's principles: partial dominance, codominance, multiple alleles, epistasis, genetic linkage, pleiotropy.

MOLECULAR GENETICS
- Structures of DNA and RNA.
- The central dogma of molecular biology: replication, transcription and translation, the genetic code.
- Gene structure and regulation.
- The organization of DNA in chromosomes, mitosis and meiosis, chromosome theory of inheritance,

MUTATIONS
- Gene mutations
- Genome mutations: polyploidy.

MOLECULAR METHODOLOGIES
- Molecular markers and their use in varietal identification and traceability in agri-food chains.

GENETIC VARIABILITY AND BREEDING
- Origin of Vitis vinifera and genetic diversity of cultivated current grapevine varieties.
- Notes on the origin of the main plant species of alimentary interest with particular reference to cereals.

Notes and slides of the lectures provided by the teacher.
Textbooks:

Introduction to the chemistry of carbon - Chemical bonds (ionic interactions, covalent bonds - Hybrid orbitals - Inter-molecular interactions (dipole-dipole interactions, Van der Waals forces and hydrogen bond) - Acids and bases – Resonance - IUPAC Nomenclature - Functional groups - Structural isomers - Stereoisomery (geometric, enantiomers, diasteromers and meso forms) - Aliphatic hydrocarbons (alkanes, alkenes and alkynes)- Conformational analysis in alkanes - Alkenes: reactions of electrophilic addition - Aromatic compounds and reactions of electrophilic substitution - Alkyl halides: SN1, SN2, E1, E2 e E1cb reactions - Phenoli - Alcohols- Ethers - Aldehydes and ketones: reactions of nucleophilc addition.

Slides available on Moodle platform
John Mc Murry "Fondamenti di Chimica Organica" Zanichelli
Solomons "Chimica Organica" Grasso Editore

Carboxylic acids and derivatives – Reactions of nucleophilic substitution - Amines - Esters and amides - Carbohydrates (classification, properties and reactivity), stereochemistry (epimers and anomers), monosaccharides (families of aldoses and ketoses), disaccharides and polysaccharides of technological and food interest)- Lipids (classification, properties), fatty acids, triacylglycerols, phospholipids, sphingolipids, terpenes, steroids, waxes, eicosanoids)- Protein and non-protein amino acids (classification and structural and acid-base properties)

Slides made available through the platform Moodle
John Mc Murry "Fondamenti di Chimica Organica" Zanichelli
Solomons "Chimica Organica" Grasso Editore

1. From Food Legislation to Food Law, The sources of food law; 2. Food safety and Food security;- 3. European Food Law; - 4. Regulation No 178/2002 and the European system of food safety; 5. Official Controls and Traceability; 6. Labeling; 7. Food TMs; 8. Quality products; 9 Wine rules.

F. Albisinni, “Strumentario di diritto alimentare europeo”, with DB on CD-ROM, Utet - Wolters Kluwer, 2020, 4th ed.: Chapters 1, 3, 5, 6, 8, 9, 10, 11, 15.1.
The volume is also published as e-book by the publisher Wolters Kluwer, at the web site shop.wk.it

PROGRAM
Definition and characteristics of the food sector
- Main units of measurement and chemico-physical properties of foods
- Flow sheet of selected food processes and formulation of their material and energy balances
- Momentum transfer of food products (elementary fluid mechanics, Bernouilli principle, centrifugal pumps)
- Heat transfer theory and equipment (i.e., double tube, bundle, finned-tube, plate, spiral, and scraped-surface heat exchangers; jacket and coil);
- Unsteady-state heat conduction for simple regular solid shapes, such as rectangular slabs, long cylinders and spheres.
- Food pasteurization and sterilization: principles, HTST and UHT processes, biological quality; batch and continuous processes; aseptic packaging
- Evaporation
- Psychrometrics and water activity in foods
- Food drying and freeze-drying.

Lecture Notes (PDF files) on http://moodle.unitus.it/moodle/or on Google DRIVE with access link provided during the first lesson.

Aims of human nutrition and nutritional aspects of foods.
General features of metabolism. Catabolisms and anabolism. Metabolisms and enzyme catalysis. Enzymes: common names, systematic names and E.C. classification. Basic concepts of enzymology: transition states theory and activation energies; reaction rate; Michaelis-Menten equation; definition and significance of KM, Vmax and Kcat. Enzyme inhibition. Allosteric enzymes and regulation. Chemical and functional properties of the most common coenzymes/prostetic groups. Coenzymes and vitamins. “Essential compounds” in biochemistry. Basic/general concepts of bioenergetics: ATP and other so-called “high energy compounds”. Coupled reactions. General overview on energetic catabolism.
Carbohydrates and their role in human nutrition. D-Glucose and other D-Monosaccharides. Glycolysis: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects. The phosphogluconate pathway: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects. Gluconeogenesis: aim and cellular localization; precursors of D-Glucose; energy balance and regulatory aspects. Fate of Pyruvate under aerobic conditions: the multienzyme Pyruvate Dehydrogenase Complex (PDH); pyruvate uptake into mitochondria; energy balance and regulatory aspects. Lactic acid fermentation. Alcoholic fermentation. A number of sugars are funnelled into glycolysis. Catabolism of starch (in plants) and glycogen (in animals). Oral and intestinal digestion of starch and glycogen present in foods.
Fats and oils: composition and physico-chemichal properties. Fatty acids and Triacylglycerols: structure and general properties. Saturated, mono- and poly-unsaturated fatty acids. Essential fatty acids. Digestion of exogenous triacylglycerols: bile salts; lipases; kilomicrones. Degradation of endogenous tryacylglicerols. Fate of glycerol. Beta-oxidation process: localization; reactions; enzymes; metabolic intermediates; final products; energy balance and regulation. Catabolism of fatty acids containing an odd number of carbon atoms. Catabolism of mono- and poly-unsaturated fatty acids.
Proteins and of protein alfa-amino acids: structural and functional properties. Globular, fibrous and membrane proteins. Protein catabolism: protein turnover and digestion of food proteins. Proteolytic enzymes and their specificity. Catabolism of protein amino acids: fate of amino acid's alfa-amino groups; transaminase-catalyzed reactions; the glutamate dehydrogenase and ammonia production; carbamoyl phosphate biosynthesis and urea cycle; metabolic fate of the carbon skeleton of amino acids.
Krebs/citric acid cycle: aims and cellular localization; reactions; enzymes; metabolic intermediates; energetics and regulatory aspects. Amphibolic characteristic of Krebs cycle.
Thermodynamics of redox reactions. Redox couples in biological systems. Redox potentials, Standard redox potentials and Nernst equation. Structural organization of mitochondria. Cellular respiration: electron transport from reduced coenzymes to oxygen. The membrane complexes I-IV. Generation of protonic electrochemical potential. Oxidative phosphorylation. ATP synthase (complex V).

PRINCIPI DI BIOCHIMICA. Authors: D. Voet, J.G. Voet and C.W. Pratt. Publisher: Zanichelli 2017
This text is an excerpt from the fourth Italian edition (2017) of the text:
FONDAMENTI DI BIOCHIMICA. Authors: D. Voet, J.G. Voet and C.W. Pratt. Publisher: Zanichelli 2017.

Didactic material (pdf format) will be available on the Moodle platform. This material is also accessible to non-attending students.
For further information / additions we also recommend:
BIOCHEMISTRY OF NUTRITION. Authors: U. Leuzzi, E. Bellocco, D. Barreca (Zanichelli Editore, 2013).

Grapevine systematics. Grapevine botany: morphology, anatomy and organization of vegetative organs (skeleton, crown, root system) and reproductive organs (buds, flowers, bunches). Ampelographic features, phenotypic and genetic variability. The morphological OIV descriptors.
Vegetative-productive cycle of the vine in relation to the life cycle of the plant (juvenile phase, vegetative phase, maturity phase, senescent phase) and the seasonal cycle of growth.Phenological phases of the vine and classification criteria.
Introduction to the grapevine physiology. Model of root development and factors controlling the growth of the root system. Model of development of buds and shoots: factors controlling vegetative growth. Wood maturation and implications for vineyard management. The plant's hormonal system: categories of hormones and their implication in controlling vegetative growth.
Vine floral biology. Types of sterility. Parthenocarpy and stenospermocarpy. Fruit set. Growth model of berries and growth control factors. Maturity phase: physical and biochemical changes in the berry. Maturity curves and monitoring of quality and/or harvest indices. Integrated factors determining the quality of the grapes. Maturation control in plant and post-harvest.
Source-sink relations, production and allocation of carbohydrates, relations between vegetative and reproductive activity; establishment and annual use of reserves.
Environmental control of growth and development. Definition of the concept of environmental suitability. Outline of eco-physiology and viticultural ecology. Role of light in the growth and development of the vine, photosynthetic productivity in grapevine and exogenous and endogenous control factors.
Role of temperature in the growth and development of the vine: low temperatures, high temperatures, temperature excursions, freezing temperatures. Extreme climatic events. Bioclimatic indices: types, meaning, calculation. Use of bioclimatic indices optimizing the choice of grape varieties. Genotype-environment relationship in relation to the current ampelographic framework. Viticulture and climate change. Wine-growing zoning: aims and methodologies.
The edaphic environment: plant-soil relationship. Edaphic factors limiting plant growth. The cultivar-rootstock interaction for soil adaptation.
Viticulture and safeguard of environmental resources: soil fertility, quality of the atmosphere.
Vine propagation: physiological bases of grapevine propagation and technical implications (forcing, grafting-cuttings, over grafting). Quality of propagation material: genetic and health compliance.
Physiological basis of vineyard architecture: vine development and types of plants (vertical/ horizontal; continuous /discontinuous crown; low planting density /high planting density).
Physiological bases of canopy management: physiological bases of winter pruning. Physiological bases of green pruning operations differentiated by type of intervention (topping, leaf removal, thinning, hormonal treatments, root pruning). Notes on the water and nutritional needs of the grapevine.
The vineyard as an agro-ecosystem. The systemic meaning of environmental sustainability in viticulture. The concept of multi-functionality in viticulture: the ecosystem services offered. Viticulture and biodiversity. Diversity, structure and functionality of the vineyard landscape.

Manuale di Viticoltura – di A. Palliotti, S. Poni, O.Silvestroni (2018) – New Business Media, Edagricole - ISBN 978-88-506-5533-5


In-depth text:
Viticoltura di qualità – Trattato dell’eccellenza da terroir – di M. Fregoni (2013) – Tecniche nuove Editore -
Avversità non parassitarie della vite e cambiamento climatico - di A. Palliotti, S. Poni, O. Silvestroni (2019) - Edagricole-New Business Media

Disease concept; pathogenicity and virulence; phytopathological mycology, bacteriology, and virology; symptoms; etiological, biochemical and molecular diagnosis; elements of physiopathology; disease triangle, epidemiology; Mechanisms of attack of pathogens: abiotic adversities; plant health legislation, resistance to fungicides; mycotoxins; conventional, biological, guided and integrated prevention. Soil fertility and disease-induced resistance. Special part: main fungal, bacterial and viral diseases of grape.

Belli, Elementi di patologia vegetale, Piccin editore.
Teaching material provided by the teacher: the slides of the lessons, texts concerning grape disease and other material useful for the preparation of the student are provided on the Google Classroom University platform.

General entomology
1. Meaning and biodiversity of insects; nomenclature rules and taxonomic categories.
2. External anatomy (cuticle, segmentation and tagmosis, head, thorax, abdomen).
3. Internal anatomy and hints of physiology (muscles and locomotion; nervous system and coordination; endocrine system and hormones; circulatory system; tracheal system and gas exchange; digestive system, digestion and nutrition; excretory system; reproductive organs).
4. Sense organs (mechanoreceptors, thermoreceptors, chemoreceptors, photoreceptors) and aspects of behavior.
5. Reproduction (encounter between the sexes, courtship, sexual selection, mating, external genitalia, oviparity, ovoviviparity, viviparity).
6. Development and biological cycles (growth, biological cycle and its phases, mute and its control, voltinism, diapause, migrations, polymorphism, age, environment and development estimates).
7. Diversity, main characteristics, ecological aspects of Proturi, Collembola, Dipluri and the main orders of Insects s. str.
8. Mites (general morphological, physiological and ecological aspects).

For the part of Entomology the presentations of the lessons will be made available.
Tremblay E., Entomologia applicata, vol. I. Liguori Editore.
Gullan P.J., Cranston P.S., Lineamenti di Entomologia. Zanichelli.

Microeconomics (6 CFU)
• Introduction to Economics and its analytical tools
• The objects studied by Microeconomics.
• Rationality in Economics. The concept of opportunity cost
• Ways of organizing the economic life
• Economic agents and the marketplace
• The demand function and its determinants
• The supply function and its determinants
• The production function
• Production Costs analysis
• Prices and market equilibrium. Surplus: concept and measure. Efficiency in economics.
• The competitive market
• Monopoly
• Market failures: externalities and public goods
• The role of the public sector in the economy: objectives and tools. Tax, subsidies and other economic policies.
• The cobweb model; market margins in markets with multiple layers

The Agri-food System: general features and focuses on the Italian case (2 CFU)
• The Agri-food System in the macro economy
• Agri-food consumption: time-trends and actual situation
• The main component of the System: Agriculture, food industry and retail: trends and features. International comparisons.
• Focus on Short Food chains: SWOT analysis
• The agri-food sector in the Lazio region: an overview
• The wine sector in the Lazio region

Testi consigliati (in alternativa:
1) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
2) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Econmia, 20esima edizione italiana, McGraw Hill
3) Lieberman Marc; Hall Robert E., 2010, Principi di Economia, Apogeo
4) Altri, previo accordo con il docente
for the selection of chapters, refer to the slides presented in the lesson and / or agree with the teacher.
For the part on the Italian agri-food system, material provided by the teacher during the course or on request for non-attending students. The material is always available on the student portal (university platform, area of ​​teaching materials of the course) and on the google drive shared with the teacher.

Farris, Gobbetti, Neviani, Vincenzini, Microbiologia dei prodotti alimentari. Milano: Casa Editrice Ambrosiana, 2012. Materiale didattico integrativo fornito dal docente.

1. Definition of main chemical costituents of winegrape and musts - Chemical origin, properties, modification/evolution along the grape ripening and enological role of: sugars, organic acids, polyphenols, volatile compounds, pectins, nitrogen compounds, enzymes, vitamins and minerals.
2. Vinification processes - Biochemical pathways of main fermentations (alcoholic and malolactic), and of most significant metabolisms related to primary and secondary metabolites.
3. Use and role of sulfur dioxide in musts and wines - SO2 chemistry; combination mechanisms; main properties and interactions with the wine and its molecules; SO2 methods of application in vinification processes.
4. Red wine vinification - Pre-fermentative operations; carrying out and control of maceration procedure and of fermentation processes (both alcoholic and malolactic); vinification protocols related to different types of red wine production.
5. White wine vinification - Pre-fermentative operations; carrying out of alcoholic fermentation; vinification protocols related to different types of white wine production.

1) Ribereau-Gayon - Trattato di Enologia, Vol.1 - Microbiologia del Vino e Vinificazioni
2) Ribereau-Gayon - Trattato di Enologia, Vol.2 - Chimica del Vino, Stabilizzazioni e Trattamenti
3) Y. Margalit - Elementi di Chimica del Vino (Eno One)
4) J. Blouin, G. Guimberteau - Maturazione e Maturità dell'Uva (Eno One)
5) J. Blouin, E. Peynaud - Scienza e Elaborazione del Vino (Eno One)

Sliedes, documents and handouts directly provided by the teacher
Suggested reading:
L. Moio - Il respiro del vino - Mondadori

Overview on types of wine and winemaking processes
Processing grapes (crush)
Fermentation problems and wine faults
White and red winemaking
Clarification, fining, and additions
Winemaking equipment
Barrels and aging
Stabilization and bottling
Common winemaking problems and solutions
Wine analyses and when to use them

P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud Trattato di Enologia, Vol.1-2 Ed. Edagricole
C. Navarre Enologia Ed. Hoepli
Lecture notes

Fermented foods and beverages.

MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vicentini. Casa Editrice Ambrosiana (2012). ISBN: 978-8808-18246-3.
Additional material available through Google Classroom platform (code, yoioiw)

MICROBIOLOGIA DEGLI ALIMENTI. J. M. Jay, M. J. Loessner, D. A. Golden. Springer Verlag (2012). ISBN: 978-8847007857.
MICROBIOLOGIA DEGLI ALIMENTI. Galli Volonterio, Casa Editrice Ambrosiana (2005). ISBN: 978-8808087539.
LA MICROBIOLOGIA APPLICATA ALLE INDUSTRIE ALIMENTARI. Buiatti S., Caggia C., Cantoni C.A., Cocolin L.S., Comi G. Aracne editore (2012). ISBN: 978-8854811096.
FOOD MICROBIOLOGY. AN INTRODUCTION 3rd Edition. Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. ASM Press (2012). ISBN: 978-1555816360

- Distinction between foods and nutrients;
- Carbohydrates: generalities and classification; digestion, absorption and metablic fate;
- Lipids: generalities and classification; digestion and absorption and fate metabolic;
- Proteins: generalities and classification; digestion, absorption and metabolic fate;
- Water: the water requirement;
- The minerals;
- Vitamins: generalities and classification.
- Epidemiology and prevention of major diseases linked to the consumption of food;

Lecture notes.
Siliprandi & Tettamanti; Biochimica Medica; Piccin Editori
A. Mariani –Costantini; C. Cannella; G Tomassi/ Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore Roma, 2006.
Nino Carlo Battistini, Patrizia Pedrazzi Monica Prampolini, Curare con il cibo: Gli alimenti funzionali nella dietetica e nella dietoterapia.
Livelli di Assunzione Raccomandati di Energia e Nutrienti, Società Italiana di Nutrizione Umana.

The International Unit of Measurement Units.
Materials used in the wine industry. Elasticity, mechanical strength and corrosion, coatings and treatments.
Physics applications applied to machines.
Engines used in agriculture. Endothermic motors and electrical motors. Liquid transport: alternative and rotary volumetric pumps, centrifugal pumps, selection criteria.
Driving machines: concepts on the agricultural tractor, operating capacity and working times.
Safety of machines: the machines directive.
Operating machines:
Machines for soil management.
Machines for fertilization.
Pruning machines.
Machines for plant protection treatments.
Machines for harvesting and first processing.
Machines for transporting products.
Machines for enology.
Operative phases of the winemaking process.
Pressing machines.
Filtration and filters: microfiltration, reverse osmosis and tangential filtration.
Centrifuges.
Heat in the wine industry: pasteurization and sterilization treatments.
Cold production machines. Saturator refrigerators.
Packing and bottling machines.
Machine Management: Operating Costs.

M. Cecchini, CD ROM del corso (disponibile anche on-line al link: https://moodle.unitus.it/moodle/course/view.php?id=257).
P. De Vita, Corso di Meccanica enologica. Ed. Hoepli, 2001 Milano.
P. Biondi, Meccanica agraria - Le macchine agricole, UTET, 1999 Torino.
P. Amirante, Lezioni di macchine e impianti parte 1 (scaricabile al link: https://www.researchgate.net/publication/271899243_Lezioni_di_Macchine_e_Impianti_-_parte_1)
P. Amirante, Lezioni di macchine e impianti parte 2 (scaricabile al link: https://www.researchgate.net/publication/282731138_Lezioni_di_Macchine_e_Impianti_-_parte_2)