Optional group:
Gruppo opzionale Valorizzazione + qualità - (show)
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18229 -
Alimentazione e processi culturali
(objectives)
The course aims at training a critical attitude towards all those cultural food-related phenomena, which tend to produce fundamental and diverse epistemological meanings in space and time.
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RUFO Fabrizio
( syllabus)
The course will highlight how the new nature of nutrition in mass consumer society has strong points of similarity with the social and anthropological dynamics typical of the contemporary society. It will try to figure out through the various images and treatments provided, for example, by the literature and the cinema, what changes the production-consumption cycle of food has undergone. At the same time, the course will analyze the concepts of quality and sustainability, highlighting their heuristic character. At the end of the course the students will be able to develop a multidimensional reading of the complex issues revolving around the theme of food.
- Food as epistemic object;
- Ethics of food and food production;
- The concepts of quality and sustainability
( reference books)
M. Harris, Buono da mangiare, Torino, Einaudi, 2015
Jonathan C.K. Wells, Cibo, salute e libertà, Aboca Edizioni
Handouts will be given during the course.
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6
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M-FIL/02
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48
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18230 -
Storia e geografia dell'alimentazione umana
(objectives)
The course will discuss the evolution of human diet from the origin of the genus Homo to modern times. Human nutrition will be explored both in biological and cultural terms, with a particular focus on time.
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TAFURI Mary anne
( syllabus)
The course focuses on the importance of food in human history. The diet of hominids will be explored through a historical excursion, covering the whole of human evolutionary history, including the phases of exploitation of the surrounding environment, the first forms of scavenging, and the processes involved in the transition from hunter-gatherers to systematic food producers. Lessons will include notions on:
The diet at the origin of the genus Homo; Hominid ancestors: vegetarianism, scavenging and omnivorism; The first great hunters; Homo sapiens and subsistence strategies: food consumption and cultural processes; Early productive economies, Specialised economies and complex societies; Analytical techniques in reconstructing the palaeo-diet: biomolecular investigations, palaeopathologies and diet.
( reference books)
To be discussed.
Handouts will be given during the course.
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6
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BIO/08
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48
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18232 -
Economia e gestione delle imprese
(objectives)
The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities
of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and
comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice.
The course is aimed at allowing students to acquire at least the following expected results:
- knowledge and understanding: the students who will pass the final exam will be provided with adequate knowledge about
the functioning of the business organizations and the activities of the company decision makers. In particular, they will
know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and
controlling the company's evolutionary dynamics, paying attention to the balance between real economy and finance in
governance;
- applying knowledge and understanding: students passing the final exam will be provided with a realistic and critical vision
of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and
attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing
economic, financial and organizational balance. They will be able to configure the basic elements of the organizational
structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis
matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management
and measurement);
- making judgements: critical and judgmental skills will be acquired through the illustration of business cases and the
discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for
strategic and financial analysis;
- communication skills: through lectures and in-class discussion, students will be able to expose business issues and related
decisions designed to address them, within the general economic framework of the external environment and industry,
plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions
and be aware of their implications on performance;
- learning skills: thorough class participation, discussion with the teacher, personal study and test, students will acquire the
ability to continue their studies independently.
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GATTI Corrado
( syllabus)
Exam schedule:
The firm. Fundamentals. The firm: introductory aspects – Business decisions: informations, representations, drivers and criteria – The boundaries of the firm – The internal context - The external context – The firm's results in the real dimension – The firm's results in the financial dimension – A unitary model for analysing firm results.
( reference books)
- GATTI C., RENZI A., VAGNANI G. (2019), L’impresa. Fondamenti e profili economico-finanziari, 2a edizione, McGraw-Hill, Milano.
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6
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SECS-P/08
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48
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18233 -
Antropozoonosi alimentari
(objectives)
The aim of the course is to provide basic concepts about biological relationships of parasites and to describe in detail the epidemiology and ecology of the major protozoans and metazoans parasites transmitted by food ingestion.
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D'Amelio Stefano
( syllabus)
FOOD ANTHROPOZOONOSIS COURSE PROGRAM - Master's degree course in "FOOD SCIENCES AND TECHNOLOGIES"
Parasitology in the biological and medical sciences. Biological associations. Evolution of parasites and adaptations to parasitic life.
Life cycles of parasites in general. Transmission mechanisms.
Ecological and socioeconomic factors in the spread of parasites. Parasitic host specificity. Parasite-host interaction. Pathogenic action of parasites.
Diagnosis of parasitic diseases of importance in human and veterinary medicine (outline).
zoonoses.
Parasites and foods.
National and community regulations for the prevention of the transmission of foodborne parasites.
Species of parasites treated in the course:
protozoa
Flagellates and ciliates of the intestinal tract (Giardia; Dientamoeba; Balantidium)
Hemoflagellates (Trypanosoma cruzi)
Pathogenic and non-pathogenic intestinal amoebas; amphizoic amoebas (Entamoeba spp; Naegleria; Achantamoeba)
Apicomplexa (Toxoplasma, Cryptosporidium; Sarcocystis)
Helminths
Cestoda: Diphyllobothrium, Taenia solium, T. saginata; Imenolepis spp. Echinococcus spp.
Digenea: Fasciola, Opistorchids,
Nematodes: Geohelminths (Ascaris, Trichiuris); Toxocara; Trichinella, Anisakis, Enterobius.
Parasites and honey bees.
( reference books)
Testi in lingua italiana consigliati
Cancrini G. Parassitologia medica illustrata Ed. EDRA terza edizione
De Carneri Parassitologia Generale e Umana
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CAVALLERO Serena
( syllabus)
FOOD ANTHROPOZOONOSIS COURSE PROGRAM - Master's degree course in "FOOD SCIENCES AND TECHNOLOGIES"
Parasitology in the biological and medical sciences. Biological associations. Evolution of parasites and adaptations to parasitic life.
Life cycles of parasites in general. Transmission mechanisms.
Ecological and socioeconomic factors in the spread of parasites. Parasitic host specificity. Parasite-host interaction. Pathogenic action of parasites.
Diagnosis of parasitic diseases of importance in human and veterinary medicine (outline).
zoonoses.
Parasites and foods.
National and community regulations for the prevention of the transmission of foodborne parasites.
Species of parasites treated in the course:
protozoa
Flagellates and ciliates of the intestinal tract (Giardia; Dientamoeba; Balantidium)
Hemoflagellates (Trypanosoma cruzi)
Pathogenic and non-pathogenic intestinal amoebas; amphizoic amoebas (Entamoeba spp; Naegleria; Achantamoeba)
Apicomplexa (Toxoplasma, Cryptosporidium; Sarcocystis)
Helminths
Cestoda: Diphyllobothrium, Taenia solium, T. saginata; Imenolepis spp. Echinococcus spp.
Digenea: Fasciola, Opistorchids,
Nematodes: Geohelminths (Ascaris, Trichiuris); Toxocara; Trichinella, Anisakis, Enterobius.
Parasites and honey bees.
( reference books)
Testi in lingua italiana consigliati
Cancrini G. Parassitologia medica illustrata Ed. EDRA terza edizione
De Carneri Parassitologia Generale e Umana
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6
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VET/06
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48
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18235 -
Processi e impianti
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PETRANGELI PAPINI Marco
( syllabus)
NTRODUCTION TO THE STUDY OF UNITARY OPERATIONS AND TRANSPORT PHENOMENA
• Classification of unit operations: Unitary Operation based on thermodynamic, physical / mechanical and kinetic properties.
• Transport Phenomena: Molecular transport: steady state generalized molecular transport equation, application of molecular transport in stationary conditions, molecular transport in non-stationary conditions. Turbulent transport: Reynolds experiment, velocity distribution in turbulent flow, turbulent diffusivity model, analysis of the mechanism ratio, friction factor and Reynolds number, boundary layer and resistance of the medium, motion of fluids through granular solids, mass and heat transfer. Transfer between multi-phase: heat transfer, mass transfer
2. UNITARY OPERATIONS BASED ON THERMODYNAMIC PROPERTIES
• Heat Exchangers: Construction and operation of heat exchangers. Sizing of heat exchangers: energy balance, the logarithmic mean temperature difference, comparing equi-current and countercurrent, design of shell and tube exchangers.
• Absorption: Construction and operation of absorption columns. Calculation of the diameter of a packed absorption column. Calculation of the height of filling in an absorption column: method of transfer unit, calculating the number of transfer units, transfer unit height calculation, calculation of optimum L/V ratio
• Distillation: Construction and operation of plate distillation columns. Liquid-vapor equilibrium. Calculation of the diameter of a distillation column with plates: calculation of the spacing between the plates, calculation of the diameter. Calculation of the number of plates in a distillation column: working curves, calculating the number of theoretical plates, simplified graphical method of McCabe-Thiele, Fenske method, graphical method of Ponchon-Savarit, determining the efficiency of a plate distillation column. Steam distillation.
• Solvent extraction: Liquid-liquid solvent extraction: design features and operation of the liquid-liquid extractor, liquid-liquid equilibria, two component systems, three-component systems, calculating the number of theoretical stages of extraction, multiple stages with crossed current, multiple-stage countercurrent without reflux, multiple-stage countercurrent with reflux, design criteria. Solid-liquid solvent extraction (outline).
( reference books)
“I Principi delle Operazioni Unitarie” Foust, Wenzel, Clump, Maus e Andersen. Casa Editrice Ambrosiana.
Supporting material provided by the teacher
Digital material on the Eiduco platform
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6
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ING-IND/25
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48
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18236 -
Biodiversità e valorizzazione delle piante
(objectives)
To give instruments for the enhancement of the economic value of Italian plants with typical environmental distribution, e.g. grape, olive tree, Citrus spp., cereals and legumes, and of officinal plants, by increasing the peculiar qualities of their products by the use of specific biotechnologies. The course will illustrate how the peculiarities of the national food product, often obsolete, are linked to the response of the entire plant, and / or of its edible organs, to thermal variations, drought and alterations of organic / inorganic compounds in the soil, illustrating the related biotechnologies of investigation and the possible valorisation
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ALTAMURA Maria maddalena
( syllabus)
The course will illustrate how the peculiarities of numerous Italian plant food products, often outdated, are related to the response of the entire plant, and / or its edible organs, to changes in temperature, as shots of cold or heat, drought and alterations in organic / inorganic compounds in the soil, illustrating the relative biotechnology investigation, and possible enhancement in value.
At this end will be shown:
- Techniques for the maintenance and propagation of native species, obsolete species/varieties, and new cultivars, aimed to enhance their useful traits in unconventional breeding programs (e.g., grape, olive tree and rice).
- Techniques for the morpho-anatomy of ovaries and fruits for characterizing their developmental phases, and the related accumulation phases of nutrients in the pulp and seeds.
- Techniques for the production of somatic embryos and synthetic seeds for maintenance and large-scale preservation of agri-business cultivars recalcitrant in sexual reproduction.
- Cultivation techniques for the optimization of sustainable production through the recovery of waste in wine and olive oil production chains, to obtain natural products to use in integrated agriculture programs.
- Biotechnologies to improve seed germination and plant growth, to obtain products free of pesticide residues and / or contaminants in an integrated crop management.
- Use of the mechanisms of self-incompatibility and biotechnological apomixis, aimed at the production of seedless fruits, to increase their economic value.
- Biotechnology for inducing hermaphroditism in male sterile species of agricultural interest to increase agricultural productivity (e.g., kiwifruit and cereals).
( reference books)
Piante Alimentari. Biologia. Composizione Chimica. Utilizzo. Seconda Edizione. Editore Piccin
Plants and Society (fifth edition). Levetin and McMahon
In vitro embryogenesis in higher plants. Humana Press
The teacher will also provide papers on specific topics and electronic supporting material.
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6
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BIO/01
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48
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18234 -
Cause ambientali delle contaminazioni alimentari
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18234-1 -
Modulo I
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3
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BIO/06
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24
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18234-2 -
Modulo II
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3
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BIO/06
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24
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118582 -
Botanica ambientale e valorizzazione delle produzioni agroalimentari
(objectives)
Acquisition of knowledge tools on structure, functions and dynamics of agro-ecosystems in order to integrate agricultural practices into the ecological land context. Knowledge of the political and strategical reference framework at the international, national, and local level dealing with agriculture sustainability. Achievement of skills for the application of sustainability criteria in the fields of planning, design, conservation and valorisation of agri-food production
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CAPOTORTI Giulia
( syllabus)
Plant biodiversity and agro-biodiversity (12 hours of lectures and 12 hours of field work)
Levels of biological organization and plant biodiversity; definition and knowledge tools of agro-biodiversity; plant biodiversity and agro-biodiversity at the genetic, taxonomic, ecosystem and landscape levels. Value and importance of the genetic agro-biodiversity; value and importance of the taxonomic agro-biodiversity in terms of ecological stability and resilience. Structural, functional and dynamic characteristics of agro-ecosystems and elements for the hierarchical classification of land; ecological properties of agro-ecosystems. Agro-biodiversity at global, European, national and local levels.
Sustainable agriculture and rural landscapes (10 hours of lectures)
Current definition and historical evolution of the concepts of sustainable agriculture and rural landscape; rural landscape and agro-biodiversity in the existing strategies and policies for the environment, agriculture, planning and territorial cohesion, protection of cultural heritage; scientific approaches for the knowledge, classification and conservation of rural landscapes and agro-biodiversity; assessment of the services provided by agro-ecosystems.
Valorisation of agri-food production (10 hours of lectures and 8 hours of seminars)
Analysis of threats to agro-biodiversity (climate change, changes in land use and cover, invasive alien species) and assessment of the conservation status of rural systems and landscapes. Policies and strategies for the environment and for agriculture; tools for the valorisation of sustainable agri-food production; in-situ and ex-situ conservation; germplasm banks; management of habitats and species of Community importance linked to agro-forestry-pastoral practices; agro-silvo-pastoral practices and protected areas in international and national contexts; High Nature Value Farmlands; ecological networks and green infrastructures in rural areas; support for spatial planning; support for greening measures.
( reference books)
• C. Blasi, L. Boitani, S. La Posta, F. Manes, M. Marchetti (eds.), 2005. Stato della biodiversità in Italia, Palombi editori. (http://www.minambiente.it/biblioteca/statodella-biodiversita-italia-biodiversity-italy)
• ISPRA, Manuali e linee guida 47, 2008. Indicatori di Biodiversità per la sostenibilità in Agricoltura. (http://www.isprambiente.gov.it/contentfiles/00003400/3453-mlg-47-2008-biodiversita-agric.pdf/view)
• ISPRA, Rapporti 128, 2010. Multifunzionalità dell'azienda agricola e sostenibilità ambientale. (http://www.isprambiente.gov.it/it/pubblicazioni/rapporti/multifinzionalita-dellazienda-agricola-e)
• ISPRA, Manuali e linee guida 62, 2010. Aree agricole ad alto valore naturale: dall'individuazione alla gestione. (http://www.isprambiente.gov.it/it/temi/biodiversita/lispra-e-la-biodiversita/attivita-e-progetti/aree-agricole-ad-alto-valore-naturale-dallindividuazione-alla-gestione)
• FAO. 2019. The State of the World’s Biodiversity for Food and Agriculture, J. Bélanger & D. Pilling (eds.). FAO Commission on Genetic Resources for Food and Agriculture Assessments. Rome. 572 pp. (http://www.fao.org/3/CA3129EN/CA3129EN.pdf)
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BIO/03
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48
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