Degree Course: Food and Wine Technologies Syllabus for A.Y. 2021/2022  

The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.
With specific reference to the Dublin Descriptors, the learning objectives are set out as follows:

Knowledge understanding : at the end of the course, students will acquire specific knowledge on the methodologies of mathematical and statistical analysis to read, describe, specify and interpret a real phenomenon through technical tools of mathematical and statistical nature. With reference to the topics of mathematical analysis, students will develop methodological knowledge and will be provided with the basic tools to study linear and transcendental functions both through the study of limits and of differential calculus; they will also be able to elaborate real problems through the use of linear algebra and matrix calculus. As far as the notions of statistics are concerned, the aim of the course is to provide students with the methodological knowledge and the ability to use methods and tools for: a) the descriptive analysis of data; b) the introduction to the study of phenomena under conditions of uncertainty, through the notions of probability theory and random variables; c) the study of relationships between variables both from a descriptive point of view and an introduction to modelling through linear functions.

Applying knowledge and understanding: at the end of the course, students will have acquired methodological knowledge and analytical skills and will be able to autonomously interpret analyses and empirical researches on the most relevant areas of intervention, also applied, relevant and related to the degree course. Students will be able to: i) evaluate the results of empirical analyses; consider the appropriateness of the mathematical and statistical methodologies used; identify any limitations of the analyses carried out and consider the use of alternative approaches;.

Making judgements: the course is aimed at encouraging a critical approach to the use of different approaches, methods and techniques for mathematical-statistical modelling and data analysis for the interpretation of phenomena applied in the fields of interest of the degree course. Students: i) will develop critical skills on the use of various methods in relation to the analysis objectives of the phenomenon under study; ii) will be able to evaluate the contribution of a specific mathematical and data analysis methodology to the study of real phenomena, including complex ones; iii) will develop the ability to coherently integrate the contribution provided by quantitative analysis methods with the student's interdisciplinary skills.

Communication skills: students will have developed specific skills to communicate unambiguously and clearly the analysis scheme adopted for the empirical study and to model, through mathematical analysis and statistics, real phenomena. The ability to communicate effectively will also be validated through the verification of logical-argumentative and synthesis skills.

Learning skills: the teaching methodologies used during the course and the use of learning verification methods focused on the study of real functions and analysis of problems based on the study of empirical distributions will contribute to strengthen the students' ability of autonomy of judgement and the development of self-learning skills.

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

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

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

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

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

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

EDUCATIONAL AIMS:
The course aims to develop language skills at a pre-intermediate level (B1 in The Common European Framework of Reference for Languages), focusing on building essential grammatical and lexical foundations.

LEARNING OUTCOMES:
The student can:
- understand texts that consist mainly of high-frequency everyday or job-related language;
- understand the description of events, feelings, and wishes in personal letters;
- understand the main points of clear standard speech on familiar matters;
- enter into a conversation on topics that are familiar, of personal interest or pertinent to everyday life;
- connect phrases in a simple way in order to describe experiences and events, his/her dreams, hopes and ambitions;
- briefly give reasons and explanations for opinions related to scientific topics as well;
- write simple connected text on topics that are familiar or of personal interest;
- write personal letters describing experiences and impressions, and short stories sticking to specific hints.

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

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

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

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

Expected learning outcomes
- Knowledge and understanding: develop the ability to understand the fundamental principles of Physics and related methodologies.
- Knowledge application abilities: use of the notions learned in similar scientific context and develop the ability to produce simple physical models
- Autonomy of judgment: critical and analytical skills and capability to solve new problems even if similar to those discussed in class.
- Communication skills: Capability to discuss the implications of concepts presented in class and the possible questions that may emerge from the topics covered.
- Learning ability: Capability to discuss fundamental scientific issues of Physics and their applications.

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

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

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

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

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

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

The course aims to illustrate the structure and functions of prokaryotic cells and the mechanisms underlying genetic variability and adaptation to the environment in microorganisms. The laboratory will allow to acquire basic microbiological techniques and to verify some fundamental concepts of microbial physiology.
Thanks to the attendance of the laboratory, the student will be able to:
- set up pure cultures of bacteria / yeasts and analyze their growth
- recognize, describe and distinguish Gram positive and Gram negative bacteria
- recognize and describe a bacterial spore.

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

Educational objectives:
Educational objectives
1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector
2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve an adequate preparation which, together with the other more specific knowledge that he will acquire later on, will allow him to apply the knowledge acquired to analyse and predict the possible interactions between the constituents present and their modifications in a food matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding)
3) Making judgments: the attendance of the course and individual study efforts will enable the student to operate in autonomy of judgment also through critical consultation and comparison of teaching materials of various types and to critically analyze data inherent to production processes
4) Communication skills: at the end of the course associated with an individual study commitment, the student will be able to communicate the knowledge acquired using appropriate terminology and will be able to interact positively and exchange information with interlocutors of the same cultural background.
5) Learning skills: indications also derived from the attendance of the course will allow the student to promote his/her self-updating by finding problem-solving elements through the targeted consultation of information channels derived from scientific literature and from accredited websites

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

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

Provide theoretical and practical notions on the main processes of the technologies of the dairy industry, the wine industry, the oil and fat industry, the processing industry of animal products and the cereal and derivatives industry. Provide the necessary knowledge bases for a correct assessment of quality and the elements that contribute to it, for each product studied.

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

The aim of the course is to define the concept of quality of vegetables, with insights on its various components. Considering the different types of vegetables, the students will be able to understand and acquire knowledge about agronomic factors and technologies that modify the quality of production in different environmental contexts. At the end of the course they will have the ability to apply the acquired knowledge in different production contests, in autonomy and making judgements. The course will focus on improving learning and communication skills in various professional contexts.

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

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

EXPECTED LEARNING RESULTS

Knowledge and understanding
The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and fermentation techniques to produce fermented foods and beverages.

Applying Knowledge and Understanding
What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies.

Autonomy of judgment
The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking.

Communication skills
The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.

Learning ability
The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.

Learning Objectives

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

Expected learning outcomes

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

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

EXPECTED LEARNING RESULTS

Knowledge and understanding
The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and fermentation techniques to produce fermented foods and beverages.

Applying Knowledge and Understanding
What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies.

Autonomy of judgment
The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking.

Communication skills
The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.

Learning ability
The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.

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

Learning Objectives

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

Expected learning outcomes

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

The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools.
With specific reference to the Dublin Descriptors, the learning objectives are set out as follows:

Knowledge understanding : at the end of the course, students will acquire specific knowledge on the methodologies of mathematical and statistical analysis to read, describe, specify and interpret a real phenomenon through technical tools of mathematical and statistical nature. With reference to the topics of mathematical analysis, students will develop methodological knowledge and will be provided with the basic tools to study linear and transcendental functions both through the study of limits and of differential calculus; they will also be able to elaborate real problems through the use of linear algebra and matrix calculus. As far as the notions of statistics are concerned, the aim of the course is to provide students with the methodological knowledge and the ability to use methods and tools for: a) the descriptive analysis of data; b) the introduction to the study of phenomena under conditions of uncertainty, through the notions of probability theory and random variables; c) the study of relationships between variables both from a descriptive point of view and an introduction to modelling through linear functions.

Applying knowledge and understanding: at the end of the course, students will have acquired methodological knowledge and analytical skills and will be able to autonomously interpret analyses and empirical researches on the most relevant areas of intervention, also applied, relevant and related to the degree course. Students will be able to: i) evaluate the results of empirical analyses; consider the appropriateness of the mathematical and statistical methodologies used; identify any limitations of the analyses carried out and consider the use of alternative approaches;.

Making judgements: the course is aimed at encouraging a critical approach to the use of different approaches, methods and techniques for mathematical-statistical modelling and data analysis for the interpretation of phenomena applied in the fields of interest of the degree course. Students: i) will develop critical skills on the use of various methods in relation to the analysis objectives of the phenomenon under study; ii) will be able to evaluate the contribution of a specific mathematical and data analysis methodology to the study of real phenomena, including complex ones; iii) will develop the ability to coherently integrate the contribution provided by quantitative analysis methods with the student's interdisciplinary skills.

Communication skills: students will have developed specific skills to communicate unambiguously and clearly the analysis scheme adopted for the empirical study and to model, through mathematical analysis and statistics, real phenomena. The ability to communicate effectively will also be validated through the verification of logical-argumentative and synthesis skills.

Learning skills: the teaching methodologies used during the course and the use of learning verification methods focused on the study of real functions and analysis of problems based on the study of empirical distributions will contribute to strengthen the students' ability of autonomy of judgement and the development of self-learning skills.

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

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

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

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

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

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

EDUCATIONAL AIMS:
The course aims to develop language skills at a pre-intermediate level (B1 in The Common European Framework of Reference for Languages), focusing on building essential grammatical and lexical foundations.

LEARNING OUTCOMES:
The student can:
- understand texts that consist mainly of high-frequency everyday or job-related language;
- understand the description of events, feelings, and wishes in personal letters;
- understand the main points of clear standard speech on familiar matters;
- enter into a conversation on topics that are familiar, of personal interest or pertinent to everyday life;
- connect phrases in a simple way in order to describe experiences and events, his/her dreams, hopes and ambitions;
- briefly give reasons and explanations for opinions related to scientific topics as well;
- write simple connected text on topics that are familiar or of personal interest;
- write personal letters describing experiences and impressions, and short stories sticking to specific hints.

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

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

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

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

Expected learning outcomes
- Knowledge and understanding: develop the ability to understand the fundamental principles of Physics and related methodologies.
- Knowledge application abilities: use of the notions learned in similar scientific context and develop the ability to produce simple physical models
- Autonomy of judgment: critical and analytical skills and capability to solve new problems even if similar to those discussed in class.
- Communication skills: Capability to discuss the implications of concepts presented in class and the possible questions that may emerge from the topics covered.
- Learning ability: Capability to discuss fundamental scientific issues of Physics and their applications.

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

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

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

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

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

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

The course aims to illustrate the structure and functions of prokaryotic cells and the mechanisms underlying genetic variability and adaptation to the environment in microorganisms. The laboratory will allow to acquire basic microbiological techniques and to verify some fundamental concepts of microbial physiology.
Thanks to the attendance of the laboratory, the student will be able to:
- set up pure cultures of bacteria / yeasts and analyze their growth
- recognize, describe and distinguish Gram positive and Gram negative bacteria
- recognize and describe a bacterial spore.

Course objectives

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

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

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

Educational objectives:
Educational objectives
1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector
2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve an adequate preparation which, together with the other more specific knowledge that he will acquire later on, will allow him to apply the knowledge acquired to analyse and predict the possible interactions between the constituents present and their modifications in a food matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding)
3) Making judgments: the attendance of the course and individual study efforts will enable the student to operate in autonomy of judgment also through critical consultation and comparison of teaching materials of various types and to critically analyze data inherent to production processes
4) Communication skills: at the end of the course associated with an individual study commitment, the student will be able to communicate the knowledge acquired using appropriate terminology and will be able to interact positively and exchange information with interlocutors of the same cultural background.
5) Learning skills: indications also derived from the attendance of the course will allow the student to promote his/her self-updating by finding problem-solving elements through the targeted consultation of information channels derived from scientific literature and from accredited websites

Providing informations on grape maturity for wine making, on grape components and their trasformation during wine processing; providing notions on different fermentations and main biochemical pathways related to first part of vinification process. During the course and at the end of it, the student will acquire: 1) knowledge and understanding; 2) applying knowledge and understanding; 3) making judgements; 4) communication skills; 5) communication skills

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

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

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

Educational objectives: At the end of the course the student will acquire:
- knowledge of the chemical-physical characteristics of the components of grapes, musts, and wines; the review of biomolecules carried out during the course will also be extended to their impact on the food sector
- understanding of the basic reactions that occur in winemaking, storage, aging, stabilization, and bottling
- ability to document and communicate knowledge acquired with appropriate terminology;
- ability to promote self-updating.

The course will allow the student to: (i) acquire knowledge on Italian wine biodiversity and the ability to consult national / regional databases functional to the knowledge and enhancement of the main traditional and ancient Italian vines divided by regions; (ii) acquire knowledge on the main environmental emergencies and the effects on the cultivation of vines in the world; (iii) acquiring functional methodologies for the characterization of the wine-growing vocationality, with particular attention to the current climatic trends. The course will also allow the student to: understand and interpret qualitative production results according to the relationship between grape variety, environment, soil; to acquire knowledge on canopy and soil management techniques functional to preserve the quality of production and environmental sustainability (iii) acquire information on the possibility of managing the spatial variability of the vineyard (qualitative and quantitative) thanks to the use of new technologies such as precision viticulture - from remote and proximal sensing.

Educational objectives: At the end of the course the student will acquire:
- knowledge of the chemical-physical properties and the chemical reactivity of the components of grapes, musts and wines; the review of biomolecules carried out during the course will also be extended to their impact on the food sector and understanding of the basic reactions that occur in winemaking, storage, aging, stabilization and bottling (knowledge and understanding)
It will be stimulated during the course of the teaching:
- the ability to analyze, on the basis of the acquired knowledge, the possible interactions between the constituents present and their modifications in food or oenological matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding)
- Making judgments; the teaching will put the student in a position to work in independent judgment also through critical consultation and comparison of teaching materials of various types (critical skills).
- the ability to document and communicate acquired knowledge with appropriate terminology (communication skills)
- the ability to promote one's self-updating (learning skills)

The course will introduce students to pedological survey principles and approaches. The course aims to provide basic knowledge on the genesis and evolution of soils and provide the basis for further studies specialized in soil knowledge as part of the terroir in viticulture. The course will also introduce students to the main techniques of working and managing soils both in relation to the cultivation of vines and in relation to climate change.
Expected learning outcomes
KNOWLEDGE AND UNDERSTANDING: To have developed the knowledge of the principles of Pedology. Knowledge of pedogenetic factors and processes and possible relationships with the wine terroir.
APPLYING KNOWLEDGE AND UNDERSTANDING: Have an understanding of the approaches to the description of the station and the morphology of the pedological profile.
MAKING JUDGMENT To be able to interpret the basic pedogenetic process. Ability to assess the suitability of a soil for wine production according to the characteristics of the environment and the place where it is located. Ability to interpret the experimental results of chemical-physical analysis of a soil.
COMMUNICATION SKILLS
Being able to present works on scientific themes clearly and briefly.
LEARNING SKILLS Being able to describe scientific topics related to Pedology in written and oral form. This skill will be developed through the active involvement of students through oral class and field discussions on specific topics related to the course.

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

2. EXPECTED LEARNING OUTCOMES

I. Knowledge and understanding
General aspects and interconnections of chemical, biochemical and microbiological phenomena that may occur during winemaking and storage of wines
II. Applying knowledge and understanding
Operational tasks of managing chemical, biochemical and microbiological phenomena that may occur during winemaking and storage of wines, in relation to the productive objective
III. Making judgments
By analyzing examples of process criticality, the ability to interpret, understand, and re-elaborate the possible solutions
IV. Communication skills
Ability to expose clearly and briefly, in addition to arguing with professional terminology, case studies in classroom and laboratory
V. Learning skills
Attitude to analyze the subject matter, to study from different sources and to make the appropriate relations between the theoretical aspects of the classroom and the texts with those applied in laboratory and cellar
ping professional skills that will allow to follow the transformation phases of grape and wine.

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

EXPECTED LEARNING RESULTS

Knowledge and understanding
The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and fermentation techniques to produce fermented foods and beverages.

Applying Knowledge and Understanding
What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies.

Autonomy of judgment
The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking.

Communication skills
The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.

Learning ability
The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.