Degree Course: TECNOLOGIE ALIMENTARI ED ENOLOGICHE (L-26) Syllabus for A.Y. 2018/2019  

Physical quantities and unities. The International System of the Units of Measurement (SI). Orders of magnitude and exponential notation. Units conversion. Measurement instruments, uncertainty and error propagation.
Statistical treatment of datasets: average, median, variance, standard deviation. Mono- andò multi-modal distributions, Standard distribution; linear regression; correlation coefficient.

MECAHNICS:
Principle of inertia and inertial systems;
One-dimensional motion. distance, duration, velocity and acceleration. Time diagram. Average speed and instantaneous velocity. Uniform circular motion and periodic motion quantities: frequency, period and angular velocity.
Multi-dimensional motion: composition, decomposition and summation of vectors. Dot and cross product of vectors.
Dynamics: Newton’s Principia. Composition and decomposition of forces. Work and kinetic energy. Hooke’s law (spring equation). Potential energy, general definition and applications to central and uniform fields, both gravitational and electric. Harmonic oscillator (spring) potential energy. Mechanical energy conservation law. Momentum, definition and conservation law. Force, impulse and momentum variation. Tension. Elastic and inelastic collisions, conservation and dissipation of the kinetic energy. Angular momentum, definition and conservation law. Rigid bodies motion. Flywheel and gyroscope.
Ideal vs non-ideal systems: Friction by a microscopic and macroscopic point of view; Static and dynamic friction coefficients. Motion on an incline with and without friction.

FLUIDS AND THERMODYNAMICS:
Liquids: viscosity, uncompressibility; Laminar and turbulent flow. Continuity equation and hydraulic lift (Archimedes force). Bernoulli equation. flow-obstacle interaction, lift. Ideal vs real liquids. solid-liquid contact phenomena, contact angle and capillarity - heuristic approach and microscopic interpretation. Liquid transport and vascular systems. Venturi pipe.
Gases: volume, pressure, states on the Clapeyron plane. Charles, Boyle and Gay-Lussac gas laws. Absolute temperature. Ideal gases equation. Real gases - Van der Waals equation.
Intensive and extensive physical quantities. Thermodynamical variables: temperature, heat, internal energy and entropy. Laws of thermodynamics: zeroth principle, first law (conservation of energy), second principle (Clausius and Boltzmann interpretations), Nernst theorem and the ultra-low temperatures behavior of matter. Energy transport: conduction, convection and radiation. Thermal properties of matter: specific heat. Linear dilatation of solids. Phase transitions: latent heat.
Work and power of a thermal engine. Carnot cycle and machine efficency. Micro- and macro-states of a system, entropy and ergodicity. Entropy as macrostate probability. Entropy fluctuations. Phase diagrams in the (T,P) plane. Triple point. Anomalous water behavior. The extreme states of matter: superfluids and plasma.

ELECTROMAGNETISM AND STRUCTURE OF MATTER
Evolution of the concept of field. Conservative fields (electric and gravitational field). Potential energy and electric potential. Coulomb force law. Electric fields of complex charge patterns: ++, +- and - - dipoles. Atomic electric field configuration and the stability of ordinary matter. Microscopic interpretation of the atomic bonds. Coulomb force between charged particles. Multipolar filed configuration in molecules. Electric current, Ohm’s law. Electric current - hydraulic flow analogy.
Magnetic field, experimental approach and electric field interpretation. Lorentz force. Moving charges as sources of magnetic field, non-existence of magnetic monopoles. The mass spectrometer.
Electromagnetic interactions at the atomic and molecular scale: structure and stability of the solid state matter. Nuclear structure and the strong force. Quark model.
The light: electromagnetic waves, physical optics, wave and particle nature of light: the photons. Emission ad absorption spectra, electron-photon interaction. Atomic and molecular spectroscopy.

- Kane, Fisica Applicata, Edizione Mediche Scientifiche Internazionali.
- Young, University Physics with Modern Physics - Global Edition, Pearson [testo in inglese]
- Giancoli Fisica - Edizione con Fisica Moderna, Casa Editrice Ambrosiana
- Serway & Jewett - Principi di fisica - EdiSES
- Possono essere consultati anche testi scolastici, preferibilmente del triennio del liceo scientifico

PROGRAM
1. From Food Legislation to Food Law; 2. Food safety and Food security; 3. The European Food Law System; 4. Regulation No 178/2002, European institutions, and new rules of the food business; 5. Control and traceability systems; 6. Labeling and communication in the food market; 7. TMs of food products; 8. Products and quality systems; 9. Wine rules.

F. Albisinni, Strumentario di diritto alimentare europeo, Utet, 2017, 3rd ed., Chap. 1, 3, 6, 8, 9, 10, 11, 15 par. 1.

QUALITY ASSURANCE PROGRAM
1. SAMPLING AND ANALYSIS METHODS
2. INSTRUMENTAL TECHNIQUES: SPECTROPHOTOMETRY, CHROMATOGRAPHY
3. CHEMICAL ANALYSIS: Ph, TITRATABLE ACIDITY AND ELECTRICAL CONDUCIBILITY
4. ANALYTICAL METHODS IN PLANT AND ANIMAL FOOD (EXAMPLES AND CHAIN EXERCISES)
5. ANALYSIS OF UNDESIRABLE SUBSTANCES FROM FOOD MATRICES: MYCOTOXINS, PESTICIDES
6. GROWTH AND RIPENING CURVE OF THE GRAPES
7. CHEMICAL-COMPOSITIONAL CHARACTERISTICS AND QUALITATIVE PROFILE OF THE GRAPES AND ANALYTICAL DETERMINATIONS
8. VINIFICATION: NOTIONS OF THE MAIN FERMENTATIVE BIOCHEMISTRY OF MUST (ALCOHOLIC AND MALOLACTIC FERMENTATION)
9. VINIFICATION: CONCEPTS OF THE MAIN POST-FERMENTATION PROCESSES (STABILISATION, AGEING)
10. MAIN ANALYTICAL DETERMINATIONS TO BE MADE ON WINES

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

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 and Public intervention
• Tax, subsidies and Public intervention.
• The cobweb model.

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

free choice among one of the following:
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) others, to be agreed with the professor

5) For the Agrifood and wine sectors (2 CFU): reading materials will be provided by the professor and made available on the dedicated web site.

Physical quantities and unities. The International System of the Units of Measurement (SI). Orders of magnitude and exponential notation. Units conversion. Measurement instruments, uncertainty and error propagation.
Statistical treatment of datasets: average, median, variance, standard deviation. Mono- andò multi-modal distributions, Standard distribution; linear regression; correlation coefficient.

MECAHNICS:
Principle of inertia and inertial systems;
One-dimensional motion. distance, duration, velocity and acceleration. Time diagram. Average speed and instantaneous velocity. Uniform circular motion and periodic motion quantities: frequency, period and angular velocity.
Multi-dimensional motion: composition, decomposition and summation of vectors. Dot and cross product of vectors.
Dynamics: Newton’s Principia. Composition and decomposition of forces. Work and kinetic energy. Hooke’s law (spring equation). Potential energy, general definition and applications to central and uniform fields, both gravitational and electric. Harmonic oscillator (spring) potential energy. Mechanical energy conservation law. Momentum, definition and conservation law. Force, impulse and momentum variation. Tension. Elastic and inelastic collisions, conservation and dissipation of the kinetic energy. Angular momentum, definition and conservation law. Rigid bodies motion. Flywheel and gyroscope.
Ideal vs non-ideal systems: Friction by a microscopic and macroscopic point of view; Static and dynamic friction coefficients. Motion on an incline with and without friction.

FLUIDS AND THERMODYNAMICS:
Liquids: viscosity, uncompressibility; Laminar and turbulent flow. Continuity equation and hydraulic lift (Archimedes force). Bernoulli equation. flow-obstacle interaction, lift. Ideal vs real liquids. solid-liquid contact phenomena, contact angle and capillarity - heuristic approach and microscopic interpretation. Liquid transport and vascular systems. Venturi pipe.
Gases: volume, pressure, states on the Clapeyron plane. Charles, Boyle and Gay-Lussac gas laws. Absolute temperature. Ideal gases equation. Real gases - Van der Waals equation.
Intensive and extensive physical quantities. Thermodynamical variables: temperature, heat, internal energy and entropy. Laws of thermodynamics: zeroth principle, first law (conservation of energy), second principle (Clausius and Boltzmann interpretations), Nernst theorem and the ultra-low temperatures behavior of matter. Energy transport: conduction, convection and radiation. Thermal properties of matter: specific heat. Linear dilatation of solids. Phase transitions: latent heat.
Work and power of a thermal engine. Carnot cycle and machine efficency. Micro- and macro-states of a system, entropy and ergodicity. Entropy as macrostate probability. Entropy fluctuations. Phase diagrams in the (T,P) plane. Triple point. Anomalous water behavior. The extreme states of matter: superfluids and plasma.

ELECTROMAGNETISM AND STRUCTURE OF MATTER
Evolution of the concept of field. Conservative fields (electric and gravitational field). Potential energy and electric potential. Coulomb force law. Electric fields of complex charge patterns: ++, +- and - - dipoles. Atomic electric field configuration and the stability of ordinary matter. Microscopic interpretation of the atomic bonds. Coulomb force between charged particles. Multipolar filed configuration in molecules. Electric current, Ohm’s law. Electric current - hydraulic flow analogy.
Magnetic field, experimental approach and electric field interpretation. Lorentz force. Moving charges as sources of magnetic field, non-existence of magnetic monopoles. The mass spectrometer.
Electromagnetic interactions at the atomic and molecular scale: structure and stability of the solid state matter. Nuclear structure and the strong force. Quark model.
The light: electromagnetic waves, physical optics, wave and particle nature of light: the photons. Emission ad absorption spectra, electron-photon interaction. Atomic and molecular spectroscopy.

- Kane, Fisica Applicata, Edizione Mediche Scientifiche Internazionali.
- Young, University Physics with Modern Physics - Global Edition, Pearson [testo in inglese]
- Giancoli Fisica - Edizione con Fisica Moderna, Casa Editrice Ambrosiana
- Serway & Jewett - Principi di fisica - EdiSES
- Possono essere consultati anche testi scolastici, preferibilmente del triennio del liceo scientifico

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.

QUALITY ASSURANCE PROGRAM
1. SAMPLING AND ANALYSIS METHODS
2. INSTRUMENTAL TECHNIQUES: SPECTROPHOTOMETRY, CHROMATOGRAPHY
3. CHEMICAL ANALYSIS: Ph, TITRATABLE ACIDITY AND ELECTRICAL CONDUCIBILITY
4. ANALYTICAL METHODS IN PLANT AND ANIMAL FOOD (EXAMPLES AND CHAIN EXERCISES)
5. ANALYSIS OF UNDESIRABLE SUBSTANCES FROM FOOD MATRICES: MYCOTOXINS, PESTICIDES
6. GROWTH AND RIPENING CURVE OF THE GRAPES
7. CHEMICAL-COMPOSITIONAL CHARACTERISTICS AND QUALITATIVE PROFILE OF THE GRAPES AND ANALYTICAL DETERMINATIONS
8. VINIFICATION: NOTIONS OF THE MAIN FERMENTATIVE BIOCHEMISTRY OF MUST (ALCOHOLIC AND MALOLACTIC FERMENTATION)
9. VINIFICATION: CONCEPTS OF THE MAIN POST-FERMENTATION PROCESSES (STABILISATION, AGEING)
10. MAIN ANALYTICAL DETERMINATIONS TO BE MADE ON WINES

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

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 and Public intervention
• Tax, subsidies and Public intervention.
• The cobweb model.

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

free choice among one of the following:
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) others, to be agreed with the professor

5) For the Agrifood and wine sectors (2 CFU): reading materials will be provided by the professor and made available on the dedicated web site.

Physical quantities and unities. The International System of the Units of Measurement (SI). Orders of magnitude and exponential notation. Units conversion. Measurement instruments, uncertainty and error propagation.
Statistical treatment of datasets: average, median, variance, standard deviation. Mono- andò multi-modal distributions, Standard distribution; linear regression; correlation coefficient.

MECAHNICS:
Principle of inertia and inertial systems;
One-dimensional motion. distance, duration, velocity and acceleration. Time diagram. Average speed and instantaneous velocity. Uniform circular motion and periodic motion quantities: frequency, period and angular velocity.
Multi-dimensional motion: composition, decomposition and summation of vectors. Dot and cross product of vectors.
Dynamics: Newton’s Principia. Composition and decomposition of forces. Work and kinetic energy. Hooke’s law (spring equation). Potential energy, general definition and applications to central and uniform fields, both gravitational and electric. Harmonic oscillator (spring) potential energy. Mechanical energy conservation law. Momentum, definition and conservation law. Force, impulse and momentum variation. Tension. Elastic and inelastic collisions, conservation and dissipation of the kinetic energy. Angular momentum, definition and conservation law. Rigid bodies motion. Flywheel and gyroscope.
Ideal vs non-ideal systems: Friction by a microscopic and macroscopic point of view; Static and dynamic friction coefficients. Motion on an incline with and without friction.

FLUIDS AND THERMODYNAMICS:
Liquids: viscosity, uncompressibility; Laminar and turbulent flow. Continuity equation and hydraulic lift (Archimedes force). Bernoulli equation. flow-obstacle interaction, lift. Ideal vs real liquids. solid-liquid contact phenomena, contact angle and capillarity - heuristic approach and microscopic interpretation. Liquid transport and vascular systems. Venturi pipe.
Gases: volume, pressure, states on the Clapeyron plane. Charles, Boyle and Gay-Lussac gas laws. Absolute temperature. Ideal gases equation. Real gases - Van der Waals equation.
Intensive and extensive physical quantities. Thermodynamical variables: temperature, heat, internal energy and entropy. Laws of thermodynamics: zeroth principle, first law (conservation of energy), second principle (Clausius and Boltzmann interpretations), Nernst theorem and the ultra-low temperatures behavior of matter. Energy transport: conduction, convection and radiation. Thermal properties of matter: specific heat. Linear dilatation of solids. Phase transitions: latent heat.
Work and power of a thermal engine. Carnot cycle and machine efficency. Micro- and macro-states of a system, entropy and ergodicity. Entropy as macrostate probability. Entropy fluctuations. Phase diagrams in the (T,P) plane. Triple point. Anomalous water behavior. The extreme states of matter: superfluids and plasma.

ELECTROMAGNETISM AND STRUCTURE OF MATTER
Evolution of the concept of field. Conservative fields (electric and gravitational field). Potential energy and electric potential. Coulomb force law. Electric fields of complex charge patterns: ++, +- and - - dipoles. Atomic electric field configuration and the stability of ordinary matter. Microscopic interpretation of the atomic bonds. Coulomb force between charged particles. Multipolar filed configuration in molecules. Electric current, Ohm’s law. Electric current - hydraulic flow analogy.
Magnetic field, experimental approach and electric field interpretation. Lorentz force. Moving charges as sources of magnetic field, non-existence of magnetic monopoles. The mass spectrometer.
Electromagnetic interactions at the atomic and molecular scale: structure and stability of the solid state matter. Nuclear structure and the strong force. Quark model.
The light: electromagnetic waves, physical optics, wave and particle nature of light: the photons. Emission ad absorption spectra, electron-photon interaction. Atomic and molecular spectroscopy.

- Kane, Fisica Applicata, Edizione Mediche Scientifiche Internazionali.
- Young, University Physics with Modern Physics - Global Edition, Pearson [testo in inglese]
- Giancoli Fisica - Edizione con Fisica Moderna, Casa Editrice Ambrosiana
- Serway & Jewett - Principi di fisica - EdiSES
- Possono essere consultati anche testi scolastici, preferibilmente del triennio del liceo scientifico

PROGRAM
1. From Food Legislation to Food Law; 2. Food safety and Food security; 3. The European Food Law System; 4. Regulation No 178/2002, European institutions, and new rules of the food business; 5. Control and traceability systems; 6. Labeling and communication in the food market; 7. TMs of food products; 8. Products and quality systems; 9. Wine rules.

F. Albisinni, Strumentario di diritto alimentare europeo, Utet, 2017, 3rd ed., Chap. 1, 3, 6, 8, 9, 10, 11, 15 par. 1.

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.

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.

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 and Public intervention
• Tax, subsidies and Public intervention.
• The cobweb model.

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

free choice among one of the following:
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) others, to be agreed with the professor

5) For the Agrifood and wine sectors (2 CFU): reading materials will be provided by the professor and made available on the dedicated web site.

The soil as an important component of the "terroir". New frontiers of soil science in this field of study, new materials and methods that can be used to understand and measure the influence of the soil in viticulture. The "terroir" defined by the specific characteristics of the soil, topography, climate, landscape and biodiversity. Mechanisms that regulate the effect of soil on wine terroir. The role of terroir in determining phenologic phases of the vine. Empirical evidence of the dependence of the terroir by particular soil characteristics.

Materials provided by the professor

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.
Conservazione degli ortofrutticoli - Anelli Mencarelli REDA

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.

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.

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
Lercture notes

- 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.

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.