General Info

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
18219 - FOOD MICROBIAL BIOTECHNOLOGIES	First Semester	6	CHIM/11		Learning objectives General skills. The basic knowledge necessary for the design of industrial processes that use microorganisms, cell cultures and immobilized enzymes will be studied in detail. Students' critical and judgment skills will be developed thanks to class exercises, in which videos will be projected and numerical exercises carried out, and practical laboratory experiences, in which they will apply the concepts studied in class, performing and interpreting experiments that will be in the future able to reproduce autonomously. Communication skills will be exercised during the theoretical lessons, which include moments of open discussion. Students who pass the exam will be able to design the genetic improvement of industrial strains and to critically read articles in international scientific journals on the topics of the course. Specific skills. a) knowledge and understanding: - Knowledge and understanding of the physiology, biochemistry and genetics of microorganisms used in food microbial biotechnologies; - Knowledge of the different microbial metabolisms; - Knowledge and understanding of the main genome editing techniques on microorganisms of industrial interest; b) ability to apply knowledge and understanding: - ability to describe and explain the physiology and biochemistry of industrial microorganisms; - ability to apply appropriate techniques to problems of industrial production; c) autonomy of judgment: - knowing how to independently solve microbial growth problems; - being able to identify the best microorganisms for the production of a metabolite of interest; d) communication skills: - be able to illustrate and explain the physiology and biochemistry of the microorganisms of interest with appropriate terms and with logical rigor; - being able to describe the main molecular techniques for the modification of microorganisms; - being able to describe the industrial productions described in class; e) learning skills: - acquisition of the fundamentals and cognitive tools to autonomously pursue the study of food microbial biotechnologies; - ability to apply biochemical and molecular techniques in laboratory working environments.
121073 - SPECTROSCOPIC METHODS FOR FOOD QUALITY AND SAFETY CONTROL	First Semester	6	CHIM/02
118580 - FOOD COMMODITY LABORATORY	First Semester	6	SECS-P/13		Learning objectives The goal of the Teaching Unit is to provide practical knowledge for classification and characterization of food products in terms of their commodity class correspondence by determining some analytical indexes considered by the present regulations. They will be evaluated by laboratory tests exploited to control food production processes. Specific Skills to be acquired by the students will be: • understanding food EU regulations and Italian laws; • understanding the analytical parameter meaning for proper food classification; • understanding the most common chemical calculations used in food analysis; • ability in evaluating the obtained results in terms of food quality and safety; • ability to properly classify a food product under the commodity science point of view also considering the law requirements. Soft Skills • ability in evaluating the global human suitability of a food product; • ability to work in team with other people, to share and present the obtained results; • research autonomy in consulting institutional european web sites (EC, EFSA, RASFF, etc.) to find legal and technical reports related to food safety.
NEW GROUP	-	-	-	-
ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION	First Semester	6	BIO/03		Learning objectives • Objective of the course Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard the link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity. Acquisition by the students of the ability to apply this knowledge and to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts. • Knowledge and understanding Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity. • Applying knowledge and understanding Acquisition by the students of the ability to apply the knowledge acquired regard the sustainability of agri-food production in different territorial contexts. • Making judgements Acquisition by the students of the ability to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts.
FOOD AND BIOCULTURAL DYNAMICS	First Semester	3	M-FIL/02		Learning objectives • Objective of the course The aim of the course is to provide students with an in-depth understanding of the interconnections between food practices through the profound interaction between biological and historical phenomena. The course aims to develop a solid theoretical foundation on the dynamics of human food evolution and transformation, exploring the role of food in different cultures, eras and environments. The course thus aims to train students to understand the food dynamics of the past and apply them to meet the challenges of the present and the future, with a critical and informed perspective. • Knowledge and understanding At the end of the course, students will be able to: i) Increase knowledge of the evolution of dietary practices throughout the history of ancient human populations, with particular focus on the transition between different subsistence practices; ii) identify theoretical and methodological tools for the study of food and culture in archaeology; ii) critically analyze studies on food consumption in the past; iii) improve their understanding of biomolecular techniques in archaeology; iv) understand the integration between theoretical perspectives and lab-based analysis. • Applying knowledge and understanding the course develops the ability to apply theoretical knowledge and interdisciplinary skills to critically analyze historical and geographical dynamics related to food. Students will be able to contextualize food practices in different historical periods and geographical areas, evaluating their interactions with economic, social and cultural aspects. This ability includes the application of historical and geographical research methods to interpret sources, data and documents. Through the course, students learn not only to understand phenomena, but also to use this knowledge in practical contexts. un'analisi consapevole e argomentata, e a considerare le implicazioni culturali delle proprie competenze. • Making judgements The acquisition of independent judgment requires the development of the ability to critically evaluate information, sources and data, integrating interdisciplinary knowledge. Students learn to formulate autonomous opinions, based on informed and reasoned analysis, and to consider the cultural implications of their expertise. • Communication skills During the course, students will develop communication skills, enabling them to express their knowledge and reflections in a clear and structured manner. Students learn to communicate complex content related to the historical and geographical evolution of food, using appropriate language for a variety of audiences, both academic and non-specialist. The acquisition of these skills fosters the ability to disseminate cultural, historical and social issues related to food in an effective and engaging manner. • Learning skills Students will be able to develop skills to acquire and integrate new knowledge independently and continuously. Students will learn to use effective tools and methodologies to update themselves as they continue their personal and professional education.
FOOD PARASITES	First Semester	6	VET/06		Learning objectives • Objective of the course: the goal of the course " Food-borne parasites " is to provide students with a biological, ecological, and evolutionary perspective on parasites, contextualizing them within the food sector, as well as epidemiological knowledge of the most relevant foodborne species for human health. • Knowledge and understanding At the end of the course, students are expected to demonstrate a basic understanding of: -The biology, ecology, and life cycle of the main parasites of human, animal, and environmental interest. -Host-parasite interaction mechanisms, including processes of pathogenesis, immune evasion, and evolutionary adaptation. -Major parasitic zoonoses and their impact on public health and food safety. • Applying knowledge and understanding: At the end of the course, students are expected to integrate knowledge and manage complexity with critical reflections, particularly: -Apply the acquired knowledge to identify macroscopic and microscopic preparations of the main human and veterinary parasites transmitted through food. -Demonstrate knowledge of how to use diagnostic tools to confirm the presence of parasitic infections in food or environmental samples. -Evaluate epidemiological data related to the spread of parasitic infections and infestations, identifying the most relevant parasites for food safety. • Making judgements: By the end of the course, students will be able to lay the groundwork for a critical analysis of issues related to the presence of parasites in food, recognizing the associated public health risks and the strategies for prevention, control, and management, while taking into account regulatory, hygienic-sanitary, and technological aspects. • Communication skills: Students will be able to use the specific terminology of the discipline, integrating knowledge of biology, zoological systematics, and epidemiology. • Learning skills: Students will develop the skills necessary to independently deepen their understanding of topics related to foodborne parasites, having learned how to access official sources for scientific information and to critically consult scientific literature and sector regulations.
ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION	First Semester	6	BIO/16
ECONOMICS AND BUSINESS MANAGEMENT	First Semester	6	SECS-P/08		Learning 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 • Knowledge and understanding: The student 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, finance and sustainability in governance. • Applying knowledge and understanding: The student 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.
GRUPPO OPZIONALE IN COMUNE QUALITà E VALORIZZAZIONE	-	-	-	-
CEREAL SCIENCE AND TECHNOLOGY	First Semester	6	AGR/15
FOOD SYSTEM RETHINKING	First Semester	6	AGR/15		Learning objectives Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility. General objectives: After completing this course, students will be able to: • Use a systemic approach in the context of food production systems; • Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global); • Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability.
121082 - INNOVATION IN THE FOOD INDUSTRY, CHEMICAL AND SENSORY ANALYSIS	-	12	-	-
FOOD PRODUCT INDUSTRIES	First Semester	6	AGR/15
CHEMICAL AND SENSORY ANALYSIS OF FOOD	First Semester	6	AGR/15
121083 - METABOLIC BIOTECHNOLOGY AND PLANT IMPROVEMENT	Second Semester	6	BIO/04
18238 - FREE EXAMS	Second Semester	12
NEW GROUP	-	-	-	-
PROCESSES AND PLANTS	First Semester	6	ING-IND/25
MICROBIOLOGY OF FERMENTED FOODS	First Semester	6	AGR/16		Learning objectives Objective of the course The aim of the course is to provide students with fundamental knowledge on the role of microorganisms in food, with a specific focus on fermentation processes, food quality, and microbiological safety. Students will acquire both theoretical and practical tools to understand and apply microbiological methods in the agri-food sector and to critically analyze the interactions between microorganisms, food, and human health. Knowledge and understanding Students will acquire knowledge regarding: • the main factors affecting microbial growth in food; • the role of microorganisms in fermentation processes and food preservation; • microbiological and biomolecular techniques for the identification and characterization of foodborne microorganisms; • aspects related to food microbiological safety; Applying knowledge and understanding Students will be able to: • apply basic microbiological methods to food analysis; • identify and differentiate the main foodborne microorganisms; • evaluate the consequences of microbial presence in terms of food quality and safety; • interpret and critically discuss scientific articles in the field of food microbiology. Making judgements Students will develop the ability to: • critically analyze microbiological data from fermented and non-fermented foods; • evaluate the risks and benefits associated with microbial presence in food; • make independent judgements on current issues in food microbiology and public health Communication skills Students will be able to: • clearly communicate concepts and issues related to food microbiology; • present scientific data using appropriate technical language; • engage in academic and interdisciplinary discussions on the subject. Learning skills The course will provide students with tools to: • continue independent study in microbiological topics; • keep up to date with scientific and technological innovations in the agri-food sector; • develop educational and practical approaches in food microbiology.

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
119314 - MICROBIOLOGICAL TECHNIQUES FOR FOOD QUALITY AND SAFETY	-	12	-	-	Learning objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
STARTER SELECTION AND PREDICTIVE MICROBIOLOGY MODULE	Second Semester	6	AGR/16		Learning objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
MICROBIOLOGICAL CONTROL MODULE FOR FOOD SAFETY	Second Semester	6	AGR/16		Learning objectives • Objective of the course The course aims to provide the most up-to-date notions about the role of spoilage microorganisms in food and the risk of pathogenic microorganisms. Moreover, the course seeks to delve into the topic of food preservation, in relation to the microbiota present, as well as monitoring and prevention systems in the agri-food chain. • Knowledge and understanding By the end of the course students will know the main microbiological risks associated with the most common matrices used in the food industry and will understand the main conventional and new-generation techniques used to control microorganisms in food. • Applying knowledge and understanding Students will be able to autonomously identify the factors that favor the development of microorganisms in foods and the most critical parameters related to food spoilage. They will be able to select the most suitable technologies aimed at controlling microorganisms in food and beverages, as well as identifying the prediction tools necessary to carry out these processes. • Making judgements Ability to interpret the results of experimental case studies and to adjust the parameters of control techniques to achieve defined quality standards. Acquisition of considerable autonomy of judgment related to course topics and specifically to current approaches used to control microorganisms in food. • Communication skills Ability to communicate the role of microbiological control for the food industry and its importance. Ability to spread the knowledge acquired on the topics of the course as well as the methodologies necessary to control and quantify microorganisms in foods. • Learning skills Ability to update and deepen self-knowledge in microbiological control through the study of scientific publications on emerging and innovative techniques. Gaining knowledge of this module is verified during lectures, practical lessons and through the case studies proposed during learning activities.
18220 - AGRI-FOOD ECONOMICS	First Semester	6	AGR/01
GRUPPO OPZIONALE DISCIPLINE DELLE TECNOLOGIE ALIMENTARI AGR12- BIO10	-	-	-	-
FOOD AND HUMAN NUTRITION	Second Semester	6	BIO/10
INTEGRATED PROTECTION OF PLANTS OF FOOD INTEREST	Second Semester	6	AGR/12
18240 - ENGLISH LANGUAGE	Second Semester	2	L-LIN/12		Learning objectives LM-70 sustainability – brief 16-hour course in English with Professor Cesare Manetti and the English language specialist (CEL) Marianne Marinelliconnected to Sapienza language centre. Students are awrded 2 ECTS for this course (European Credit Transfer and Accumulation System). This course has been active for a few years and is an innovative project where English language learning is contextualized and personalized to meet the requirements of the learning objectives of this master’s degree, always keeping in mind the limited number of hours available. The activities are aimed at improving students’ language abilities and at acquiring specific terminology directly related to the field of Food Science and Technology and to the 2030 Agenda of the United Nations. Students take an active part in group activities which, when possible, have included Italian and foreign students belonging to other degree courses and present their findings in the delivery of presentations in English once the course ends. • Objective of the course: though the use of multimedia resources and the FAO e-learningAcademy website students learn about and familiarize with the idea of sustainability, the 17 SDGs and the 2030 agenda with a specific focus on the world of food and agriculture. One of the requirements for students’ final exams is to complete a number of courses on the FAO e-learning Academy website where they will obtain a verified and recognized virtual badge together with their final presentations. • Knowledge and understanding: since this is a master’s degree, students are expected to be familiar with food science and technology and be able to combine such knowledge with the idea of sustainability in their field of study as lessons progress. English language abilities of the students may vary, and lessons are tailored for mixed ability classes to include everyone. • Applying knowledge and understanding: students work in groups to deliver their final presentations on a topic of their choice which combines sustainability and food science and technology and focuses on innovations in the students’ field of study through specific examples and explanations • Making judgements: students are expected to be able to gather and interpret data from their field of study and integrate this knowledge to contribute thoughtfully to the outcome of the course (final presentations and FAO e-learning Academy courses) • Communication skills: students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences • Learning skills: during this brief course students should have developed the ability to combine new and previous knowledge to think critically about how sustainability can improve the world of food science and technology and, more importantly, how the students themselves can make a difference.
16954 - TRAINING STAGE	Second Semester	12
18237 - LAW OF THE AGRI-FOOD SYSTEM	Second Semester	6	IUS/03		Learning objectives • Objective of the course: The course aims to provide students with a wealth of knowledge on current issues of agri-food law, especially those linked to innovation profiles. The objective is to enable the learner to approach the complex mechanism of the sources of agri-food law where public and private sources intersect, located on different levels, global, union and domestic. Within these profiles particular attention is given to living law, the so-called. law in action. Another objective is to make the student understand the systematic dimension of agri-food law which is a supply chain right. The student is guided by the teacher on the path from the standard to its practical application, although it is not uncommon to start from the concrete case to arrive at the standard. Often, in fact, law maker judges are actual producers of norms. It is a discipline where a certain importance is given to the leading judicial cases which have marked "decisive moments in the development of the discipline" (see Albisinni, Strumentario, p. XXVII). • • Knowledge and understanding: The course aims to allow learners to understand the legal instruments that govern the agri-food system. • Applying knowledge and understanding: Thanks to the course followed, students will be able to apply the regulatory tools and adapt them to the specific case. • Making judgements: Learners will be able to understand which rules apply in different situations and how to comply with legal rules. • Communication skills: Students will be able to express themselves using correct technical-legal language. • Learning skills: The course aims to stimulate the learning abilities of students, who, thanks to the lessons, will be able to understand the underlying mechanism underlying the system.
18532 - PROVA FINALE	Second Semester	16

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
120026 - FOOD SAFETY AND COMPLIANCE OF PLANT-BASED PRODUCTIONS	First Semester	6	AGR/12
121084 - ECONOMICS OF THE FOOD INDUSTRY	First Semester	6	AGR/01
SHARED OPTIONAL GROUP: FOOD TECHNOLOGY/	-	-	-	-
CEREAL SCIENCE AND TECHNOLOGY	First Semester	6	AGR/15
FOOD SYSTEM RETHINKING	First Semester	6	AGR/15		Learning objectives Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility. General objectives: After completing this course, students will be able to: • Use a systemic approach in the context of food production systems; • Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global); • Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability.
EXTRA CURRICULAR GROUP	-	-	-	-
PROFESSIONALIZING ACTIVITIES	First Semester	6	CHIM/11		Learning objectives Recognition of examinations completed at different universities
121090 - FOOD BIOTECHNOLOGY AND MICROBIOLOGY	First Semester	6	CHIM/11
OPTIONAL GROUP: FOOD TECHNOLOGIES WITH AN AGRI-CHEMICAL FOCUS	-	-	-	-
SCIENCE AND TECHNOLOGY OF BAKED GOODS AND PASTRIES	First Semester	6	CHIM/11		Learning objectives This course aims to provide specialized training in the field of science and technology applied to the baking and pastry industry. The objective is to train professionals capable of understanding and managing production processes, from the analysis of raw materials to product and process innovation, while considering market needs and industry challenges.By the end of the course, students will have acquired:  An in-depth knowledge of the raw materials used, including their functional properties and suitability for processing.  A comprehensive understanding of the different types of baked and pastry products and their respective production processes, including fermented and unfermented doughs, creams, chocolate, and gelato.  The ability to recognize and classify different types of products and their technologicalStudents will be able to:  Select and use raw materials based on their properties and the production goal.  Apply the technologies and specific production processes for different types of baked and pastry products.  Analyze and solve technical problems related to production, thereby improving process efficiency.  Develop new product formulations that meet specific needs, such as health-focused pastry or market innovations.  Design and efficiently organize the spaces of a pastry or bakery laboratory, adhering to production standards.Students will develop the ability to:  Critically evaluate the quality of raw materials and finished products.  Independently choose the most suitable processes and technologies to achieve optimal results.  Formulate hypotheses and proposals for process and product innovation.  Make informed decisions to improve production efficiency and address industry challenges.By the end of the course, students will be able to:  Communicate their knowledge and operational decisions clearly and technically to colleagues, superiors, and clients.  Present innovation projects in a structured and persuasive manner, illustrating the expected benefits.  Interact effectively in work teams for the development of new products or the improvement of existing processes.Students will be able to:  Independently gather and analyze new information and trends related to the sector.  Update their skills in a continuously evolving field, such as that of food and pastry products.  Independently deepen their understanding of specific topics of interest, preparing for future professional challenges or specialized training paths. specificities.  Knowledge of the machinery and equipment used in the various processing stages.  An overall view of health-focused pastry and the design of workspaces.Gli studenti saranno in grado di:  Selezionare e utilizzare le materie prime in base alle loro proprietà e all'obiettivo produttivo.
GENETIC AND MOLECULAR TECHNIQUES FOR IMPROVING THE QUALITY OF ANIMAL PRODUCTIONS	First Semester	6	AGR/17		Learning objectives The course aims to provide students with knowledge of the main genetic and molecular techniques essential for improving animal production, with particular reference to sequencing techniques and the use of SNPChip panels. It will also cover genetic and genomic selection in livestock, in order to understand how to enhance both the productivity and quality of animal products in the food sector.At the end of the course, the student will acquire the knowledge necessary to understand genetic and genomic improvement and their impact on animal productivity. They will be able to understand and analyze the procedures required to carry out genetic improvement. The student will also gain knowledge enabling them to understand genetic processes and identify the genes involved in the improvement of food production.The student will develop the ability to independently interpret both basic and applied knowledge of genetic technologies involved in the improvement of animal production. This ability will be acquired particularly through the reading of scientific articles applied to practical cases of genetic improvement, with the aim of better understanding how to apply knowledge of genetic technologies.At the end of the course, students will have acquired the ability to process complex and/or incomplete information related to genetic technologies in the field of animal production. Using this information, they will be able to develop original and independent ideas and judgments. They will also be able to critically retrieve and select information through the use of scientific articles and the knowledge acquired during the course.At the end of the course, the student will have acquired the ability to formulate a discourse consistent with the field of genetic technologies applied to animal production. The scientific language used will be appropriate, employing correct terminology and allowing for the presentation of topics in a clear and well-structured manner.At the end of the course, the student will have the skills necessary to independently pursue studies related to genetic technologies applied to the improvement of animal production. Through the knowledge acquired, they will be able to learn additional and more advanced concepts, whether provided by other professional pathways or through independent study. Furthermore, they will be able to integrate the acquired knowledge with concepts learned in other courses or fields of study related to the agri-food sector.
NOVEL FOODS & FOOD DESIGN	First Semester	6	AGR/15		Learning objectives The course aims to provide students with a critical overview of innovations in the food sector, with a particular focus on novel foods, emerging ingredients (e.g., algae, insects, mycoproteins, etc.), and design strategies for new sustainable and functional food productsAt the end of the course, students will understand the main categories of novel foods, the emerging technologies used in their production, and the related regulatory and sensory aspectsStudents will be able to apply the acquired knowledge to the design of new food products, assessing their feasibility, sustainability, and consumer acceptance.Students will develop critical thinking skills to analyze the opportunities and limitations of food innovation, making independent judgments on technological, ethical, and economic aspectsStudents will be able to clearly and effectively present and discuss innovative projects in the food sector, using appropriate technical and scientific language.Students will acquire methodological tools to independently explore topics related to food design, food biotechnology, and novel foods, staying up-to-date on regulatory and scientific developments
18255 - FOOD BIOPROCESSES AND ADVANCED MICROBIAL METHODOLOGIES	Second Semester	6	CHIM/11		Learning objectives The goal of this course is to provide the students with in-depth knowledge on the use of fermentation and omics technologies for the development of novel starters, probiotics, and biocatalysts for the food industry, the study of foodborne bacterial pathogens, and the valorization of food waste and residues. The format consists of lectures, case studies, problems sets, and student presentations. Expected Results Knowledge and Understanding The results defined by this descriptor are pursued through lectures, didactic laboratories and seminars foreseen in the course of teaching. The student will acquire knowledge of the use of omics techniques for the characterization and genetic improvement of microbial biocatalysts of food interest. Applying knowledge and understanding What is defined by this descriptor is achieved through lectures, laboratory exercises, and multimedia presentations in which the student will have to demonstrate that he is able to apply general knowledge to specific case studies Making judgements On the basis of what is specified by the following descriptor, the course aims to provide students with all the necessary tools to be able to analyze and interpret experimental results and practical cases concerning microbial bioprocesses of food interest, in order to develop their own thinking. critic. Communication skills The ability is developed: in the classroom, through the active involvement of students through multimedia presentations that allow you to evaluate communication skills and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web. Learning skills The student is involved in reading technical-scientific articles on topics related to the topics of the program to stimulate the understanding of the text and the critical analysis of its content.
EXTRA CURRICULAR GROUP	-	-	-	-
PROFESSIONALIZING ACTIVITIES	First Semester	6	CHIM/11		Learning objectives Recognition of examinations completed at different universities
OPTIONAL GROUP FOOD TECHNOLOGY - ECONOMICS	-	-	-	-
MARKETING OF AGRI-FOOD PRODUCTS	First Semester	6	AGR/01
121085 - INNOVATIVE ANALYTICS AND SENSORY ANALYSIS	-	12	-	-
SENSORY ANALYSIS AND CONSUMER SCIENCE	First Semester	6	AGR/15
TRADITIONAL AND INNOVATIVE ANALYTICS FOR THE AGRI-FOOD SECTOR	First Semester	6	AGR/15
121086 - CHEMICAL ANALYSIS OF AGRI-FOOD MATRICES	Second Semester	6	AGR/13

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
18238 - FREE EXAMS	First Semester	12
120028 - MICROBIOLOGICAL TECHNIQUES FOR FOOD QUALITY AND SAFETY	-	12	-	-	Learning objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
STARTER SELECTION AND PREDICTIVE MICROBIOLOGY	Second Semester	6	AGR/16		Learning objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
MICROBIOLOGICAL CONTROL FOR FOOD SAFETY	Second Semester	6	AGR/16		Learning objectives • Objective of the course The course aims to provide the most up-to-date notions about the role of spoilage microorganisms in food and the risk of pathogenic microorganisms. Moreover, the course seeks to delve into the topic of food preservation, in relation to the microbiota present, as well as monitoring and prevention systems in the agri-food chain. • Knowledge and understanding By the end of the course students will know the main microbiological risks associated with the most common matrices used in the food industry and will understand the main conventional and new-generation techniques used to control microorganisms in food. • Applying knowledge and understanding Students will be able to autonomously identify the factors that favor the development of microorganisms in foods and the most critical parameters related to food spoilage. They will be able to select the most suitable technologies aimed at controlling microorganisms in food and beverages, as well as identifying the prediction tools necessary to carry out these processes. • Making judgements Ability to interpret the results of experimental case studies and to adjust the parameters of control techniques to achieve defined quality standards. Acquisition of considerable autonomy of judgment related to course topics and specifically to current approaches used to control microorganisms in food. • Communication skills Ability to communicate the role of microbiological control for the food industry and its importance. Ability to spread the knowledge acquired on the topics of the course as well as the methodologies necessary to control and quantify microorganisms in foods. • Learning skills Ability to update and deepen self-knowledge in microbiological control through the study of scientific publications on emerging and innovative techniques. Gaining knowledge of this module is verified during lectures, practical lessons and through the case studies proposed during learning activities.
OPTIONAL GROUP FOOD TECHNOLOGY - ECONOMICS	-	-	-	-
AGRI-FOOD BUSINESS ECONOMICS	Second Semester	6	AGR/01
16954 - TRAINING STAGE	First Semester	12
18237 - LAW OF THE AGRI-FOOD SYSTEM	Second Semester	6	IUS/03		Learning objectives • Objective of the course: The course aims to provide students with a wealth of knowledge on current issues of agri-food law, especially those linked to innovation profiles. The objective is to enable the learner to approach the complex mechanism of the sources of agri-food law where public and private sources intersect, located on different levels, global, union and domestic. Within these profiles particular attention is given to living law, the so-called. law in action. Another objective is to make the student understand the systematic dimension of agri-food law which is a supply chain right. The student is guided by the teacher on the path from the standard to its practical application, although it is not uncommon to start from the concrete case to arrive at the standard. Often, in fact, law maker judges are actual producers of norms. It is a discipline where a certain importance is given to the leading judicial cases which have marked "decisive moments in the development of the discipline" (see Albisinni, Strumentario, p. XXVII). • • Knowledge and understanding: The course aims to allow learners to understand the legal instruments that govern the agri-food system. • Applying knowledge and understanding: Thanks to the course followed, students will be able to apply the regulatory tools and adapt them to the specific case. • Making judgements: Learners will be able to understand which rules apply in different situations and how to comply with legal rules. • Communication skills: Students will be able to express themselves using correct technical-legal language. • Learning skills: The course aims to stimulate the learning abilities of students, who, thanks to the lessons, will be able to understand the underlying mechanism underlying the system.
18240 - ENGLISH LANGUAGE	Second Semester	2	L-LIN/12		Learning objectives LM-70 sustainability – brief 16-hour course in English with Professor Cesare Manetti and the English language specialist (CEL) Marianne Marinelliconnected to Sapienza language centre. Students are awrded 2 ECTS for this course (European Credit Transfer and Accumulation System). This course has been active for a few years and is an innovative project where English language learning is contextualized and personalized to meet the requirements of the learning objectives of this master’s degree, always keeping in mind the limited number of hours available. The activities are aimed at improving students’ language abilities and at acquiring specific terminology directly related to the field of Food Science and Technology and to the 2030 Agenda of the United Nations. Students take an active part in group activities which, when possible, have included Italian and foreign students belonging to other degree courses and present their findings in the delivery of presentations in English once the course ends. • Objective of the course: though the use of multimedia resources and the FAO e-learningAcademy website students learn about and familiarize with the idea of sustainability, the 17 SDGs and the 2030 agenda with a specific focus on the world of food and agriculture. One of the requirements for students’ final exams is to complete a number of courses on the FAO e-learning Academy website where they will obtain a verified and recognized virtual badge together with their final presentations. • Knowledge and understanding: since this is a master’s degree, students are expected to be familiar with food science and technology and be able to combine such knowledge with the idea of sustainability in their field of study as lessons progress. English language abilities of the students may vary, and lessons are tailored for mixed ability classes to include everyone. • Applying knowledge and understanding: students work in groups to deliver their final presentations on a topic of their choice which combines sustainability and food science and technology and focuses on innovations in the students’ field of study through specific examples and explanations • Making judgements: students are expected to be able to gather and interpret data from their field of study and integrate this knowledge to contribute thoughtfully to the outcome of the course (final presentations and FAO e-learning Academy courses) • Communication skills: students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences • Learning skills: during this brief course students should have developed the ability to combine new and previous knowledge to think critically about how sustainability can improve the world of food science and technology and, more importantly, how the students themselves can make a difference.
18532 - PROVA FINALE	Second Semester	16

Learning objectives

• Objective of the course
Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard the link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity. Acquisition by the students of the ability to apply this knowledge and to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts.
• Knowledge and understanding
Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity.
• Applying knowledge and understanding
Acquisition by the students of the ability to apply the knowledge acquired regard the sustainability of agri-food production in different territorial contexts.
• Making judgements
Acquisition by the students of the ability to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts.

Learning objectives

• Objective of the course
The aim of the course is to provide students with an in-depth understanding of the interconnections between food practices through the profound interaction between biological and historical phenomena. The course aims to develop a solid theoretical foundation on the dynamics of human food evolution and transformation, exploring the role of food in different cultures, eras and environments. The course thus aims to train students to understand the food dynamics of the past and apply them to meet the challenges of the present and the future, with a critical and informed perspective.
• Knowledge and understanding
At the end of the course, students will be able to: i) Increase knowledge of the evolution of dietary practices throughout the history of ancient human populations, with particular focus on the transition between different subsistence practices; ii) identify theoretical and methodological tools for the study of food and culture in archaeology; ii) critically analyze studies on food consumption in the past; iii) improve their understanding of biomolecular techniques in archaeology; iv) understand the integration between theoretical perspectives and lab-based analysis.
• Applying knowledge and understanding
the course develops the ability to apply theoretical knowledge and interdisciplinary skills to critically analyze historical and geographical dynamics related to food. Students will be able to contextualize food practices in different historical periods and geographical areas, evaluating their interactions with economic, social and cultural aspects.
This ability includes the application of historical and geographical research methods to interpret sources, data and documents. Through the course, students learn not only to understand phenomena, but also to use this knowledge in practical contexts.

un'analisi consapevole e argomentata, e a considerare le implicazioni culturali delle proprie competenze.

• Making judgements
The acquisition of independent judgment requires the development of the ability to critically evaluate information, sources and data, integrating interdisciplinary knowledge. Students learn to formulate autonomous opinions, based on informed and reasoned analysis, and to consider the cultural implications of their expertise.
• Communication skills
During the course, students will develop communication skills, enabling them to express their knowledge and reflections in a clear and structured manner. Students learn to communicate complex content related to the historical and geographical evolution of food, using appropriate language for a variety of audiences, both academic and non-specialist. The acquisition of these skills fosters the ability to disseminate cultural, historical and social issues related to food in an effective and engaging manner.
• Learning skills
Students will be able to develop skills to acquire and integrate new knowledge independently and continuously. Students will learn to use effective tools and methodologies to update themselves as they continue their personal and professional education.

Learning objectives

• Objective of the course
The course aims to offer students the resources to develop knowledge and skills useful for finding criteria to justify or critically evaluate the legitimacy of political and public decisions, institutions and practices that concern the most relevant moral issues raised in the context of 'diet. The course also aims to identify the ethical issues raised by biomedicine, discussing them in connection with the public debate and enhancing the comparison between different voices.
• Knowledge and understanding
The aim of the course will be to impart a wealth of knowledge inherent in the various theories and positions in the field of ethics about food, as much as to introduce students to this complexity, providing them with the categories useful for deciphering the issues that will be progressively discussed.
• Applying knowledge and understanding
Acquiring the categories of thinkability in ethical, socio-political terms will enable students to properly frame the questions posed, identifying the “real” problematic nodes of food ethics
• Making judgements
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Communication skills
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Learning skills
The pursuit of the course's educational objectives also includes an awareness of the extreme mutability of the issues involved in ethical reflection. The choice to orient teaching, not so much in terms of the acquisition of notions as in terms of the consolidation of critical capacity, is directed toward inducing intellectual curiosity, but above all the acquisition of an argumentative style aimed at searching for sources of updating and deepening, eschewing those simplifying solutions that often fail to capture the depth of the issues at stake.

Learning objectives

• Objective of the course: the goal of the course " Food-borne parasites " is to provide students with a biological, ecological, and evolutionary perspective on parasites, contextualizing them within the food sector, as well as epidemiological knowledge of the most relevant foodborne species for human health.
• Knowledge and understanding At the end of the course, students are expected to demonstrate a basic understanding of:
-The biology, ecology, and life cycle of the main parasites of human, animal, and environmental interest.
-Host-parasite interaction mechanisms, including processes of pathogenesis, immune evasion, and evolutionary adaptation.
-Major parasitic zoonoses and their impact on public health and food safety.
• Applying knowledge and understanding: At the end of the course, students are expected to integrate knowledge and manage complexity with critical reflections, particularly:
-Apply the acquired knowledge to identify macroscopic and microscopic preparations of the main human and veterinary parasites transmitted through food.
-Demonstrate knowledge of how to use diagnostic tools to confirm the presence of parasitic infections in food or environmental samples.
-Evaluate epidemiological data related to the spread of parasitic infections and infestations, identifying the most relevant parasites for food safety.
• Making judgements: By the end of the course, students will be able to lay the groundwork for a critical analysis of issues related to the presence of parasites in food, recognizing the associated public health risks and the strategies for prevention, control, and management, while taking into account regulatory, hygienic-sanitary, and technological aspects.
• Communication skills: Students will be able to use the specific terminology of the discipline, integrating knowledge of biology, zoological systematics, and epidemiology.
• Learning skills: Students will develop the skills necessary to independently deepen their understanding of topics related to foodborne parasites, having learned how to access official sources for scientific information and to critically consult scientific literature and sector regulations.

Learning 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
• Knowledge and understanding:
The student 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, finance and sustainability in governance.
• Applying knowledge and understanding:
The student 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.

Learning objectives

Objective of the course
The aim of the course is to provide students with fundamental knowledge on the role of microorganisms in food, with a specific focus on fermentation processes, food quality, and microbiological safety. Students will acquire both theoretical and practical tools to understand and apply microbiological methods in the agri-food sector and to critically analyze the interactions between microorganisms, food, and human health.
Knowledge and understanding
Students will acquire knowledge regarding:
• the main factors affecting microbial growth in food;
• the role of microorganisms in fermentation processes and food preservation;
• microbiological and biomolecular techniques for the identification and characterization of foodborne microorganisms;
• aspects related to food microbiological safety;
Applying knowledge and understanding
Students will be able to:
• apply basic microbiological methods to food analysis;
• identify and differentiate the main foodborne microorganisms;
• evaluate the consequences of microbial presence in terms of food quality and safety;
• interpret and critically discuss scientific articles in the field of food microbiology.
Making judgements
Students will develop the ability to:
• critically analyze microbiological data from fermented and non-fermented foods;
• evaluate the risks and benefits associated with microbial presence in food;
• make independent judgements on current issues in food microbiology and public health

Communication skills
Students will be able to:
• clearly communicate concepts and issues related to food microbiology;
• present scientific data using appropriate technical language;
• engage in academic and interdisciplinary discussions on the subject.
Learning skills
The course will provide students with tools to:
• continue independent study in microbiological topics;
• keep up to date with scientific and technological innovations in the agri-food sector;
• develop educational and practical approaches in food microbiology.

Learning objectives

Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility.

General objectives:
After completing this course, students will be able to:

• Use a systemic approach in the context of food production systems;
• Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global);
• Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability.

Learning objectives

Recognition of examinations completed at different universities

Learning objectives

This course aims to provide specialized training in the field of science and technology applied to the
baking and pastry industry. The objective is to train professionals capable of understanding and
managing production processes, from the analysis of raw materials to product and process innovation,
while considering market needs and industry challenges.By the end of the course, students will have acquired:
 An in-depth knowledge of the raw materials used, including their functional properties and
suitability for processing.
 A comprehensive understanding of the different types of baked and pastry products and their
respective production processes, including fermented and unfermented doughs, creams,
chocolate, and gelato.
 The ability to recognize and classify different types of products and their technologicalStudents will be able to:
 Select and use raw materials based on their properties and the production goal.
 Apply the technologies and specific production processes for different types of baked and
pastry products.
 Analyze and solve technical problems related to production, thereby improving process
efficiency.
 Develop new product formulations that meet specific needs, such as health-focused pastry or
market innovations.
 Design and efficiently organize the spaces of a pastry or bakery laboratory, adhering to
production standards.Students will develop the ability to:
 Critically evaluate the quality of raw materials and finished products.
 Independently choose the most suitable processes and technologies to achieve optimal results.
 Formulate hypotheses and proposals for process and product innovation.
 Make informed decisions to improve production efficiency and address industry challenges.By the end of the course, students will be able to:
 Communicate their knowledge and operational decisions clearly and technically to colleagues,
superiors, and clients.
 Present innovation projects in a structured and persuasive manner, illustrating the expected
benefits.
 Interact effectively in work teams for the development of new products or the improvement of
existing processes.Students will be able to:
 Independently gather and analyze new information and trends related to the sector.
 Update their skills in a continuously evolving field, such as that of food and pastry products.
 Independently deepen their understanding of specific topics of interest, preparing for future
professional challenges or specialized training paths.
specificities.
 Knowledge of the machinery and equipment used in the various processing stages.
 An overall view of health-focused pastry and the design of workspaces.Gli studenti saranno in grado di:
 Selezionare e utilizzare le materie prime in base alle loro proprietà e all'obiettivo produttivo.

Learning objectives

The course aims to provide students with knowledge of the main genetic and
molecular techniques essential for improving animal production, with particular
reference to sequencing techniques and the use of SNPChip panels. It will also
cover genetic and genomic selection in livestock, in order to understand how to
enhance both the productivity and quality of animal products in the food
sector.At the end of the course, the student will acquire the knowledge necessary to
understand genetic and genomic improvement and their impact on animal
productivity. They will be able to understand and analyze the procedures
required to carry out genetic improvement. The student will also gain knowledge
enabling them to understand genetic processes and identify the genes involved
in the improvement of food production.The student will develop the ability to independently interpret both basic and
applied knowledge of genetic technologies involved in the improvement of animal
production. This ability will be acquired particularly through the reading of
scientific articles applied to practical cases of genetic improvement, with the
aim of better understanding how to apply knowledge of genetic technologies.At the end of the course, students will have acquired the ability to process
complex and/or incomplete information related to genetic technologies in the
field of animal production. Using this information, they will be able to
develop original and independent ideas and judgments. They will also be able to
critically retrieve and select information through the use of scientific
articles and the knowledge acquired during the course.At the end of the course, the student will have acquired the ability to
formulate a discourse consistent with the field of genetic technologies applied
to animal production. The scientific language used will be appropriate,
employing correct terminology and allowing for the presentation of topics in a
clear and well-structured manner.At the end of the course, the student will have the skills necessary to
independently pursue studies related to genetic technologies applied to the
improvement of animal production. Through the knowledge acquired, they will be
able to learn additional and more advanced concepts, whether provided by other
professional pathways or through independent study. Furthermore, they will be
able to integrate the acquired knowledge with concepts learned in other courses
or fields of study related to the agri-food sector.

Learning objectives

The course aims to provide students with a critical overview of innovations in the food sector, with a
particular focus on novel foods, emerging ingredients (e.g., algae, insects, mycoproteins, etc.), and
design strategies for new sustainable and functional food productsAt the end of the course, students will understand the main categories of novel foods, the emerging
technologies used in their production, and the related regulatory and sensory aspectsStudents will be able to apply the acquired knowledge to the design of new food products, assessing their feasibility, sustainability, and consumer acceptance.Students will develop critical thinking skills to analyze the opportunities and limitations of food
innovation, making independent judgments on technological, ethical, and economic aspectsStudents will be able to clearly and effectively present and discuss innovative projects in the food sector, using appropriate technical and scientific language.Students will acquire methodological tools to independently explore topics related to food design, food biotechnology, and novel foods, staying up-to-date on regulatory and scientific developments

CHOICE GROUPS	YEAR/SEMESTER	CFU	SSD	LANGUAGE
NEW GROUP	-	6	-	-
120020 - ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION	First Year / First Semester	6	BIO/03
120018 - FOOD AND BIOCULTURAL DYNAMICS	-	6	-	-
120018_1 - FOOD ETHICS AND CULTURAL PROCESSES	First Year / First Semester	3	M-FIL/02
120018_2 - HISTORY AND GEOGRAPHY OF HUMAN NUTRITION	First Year / First Semester	3	BIO/08
119316 - FOOD PARASITES	First Year / First Semester	6	VET/06
121081 - ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION	First Year / First Semester	6	BIO/16
18232 - ECONOMICS AND BUSINESS MANAGEMENT	First Year / First Semester	6	SECS-P/08
18235 - PROCESSES AND PLANTS	First Year / Second Semester	6	ING-IND/25
121077 - MICROBIOLOGY OF FERMENTED FOODS	First Year / Second Semester	6	AGR/16
GRUPPO OPZIONALE IN COMUNE QUALITà E VALORIZZAZIONE	-	6	-	-
121075 - CEREAL SCIENCE AND TECHNOLOGY	First Year / First Semester	6	AGR/15
120022 - FOOD SYSTEM RETHINKING	First Year / First Semester	6	AGR/15
GRUPPO OPZIONALE DISCIPLINE DELLE TECNOLOGIE ALIMENTARI AGR12- BIO10	-	6	-	-
18221 - FOOD AND HUMAN NUTRITION	Second Year / First Semester	6	BIO/10
118600 - INTEGRATED PROTECTION OF PLANTS OF FOOD INTEREST	Second Year / First Semester	6	AGR/12
SHARED OPTIONAL GROUP: FOOD TECHNOLOGY/	-	6	-	-
121075 - CEREAL SCIENCE AND TECHNOLOGY	First Year / First Semester	6	AGR/15
120022 - FOOD SYSTEM RETHINKING	First Year / First Semester	6	AGR/15
EXTRA CURRICULAR GROUP	-		-	-
118599 - PROFESSIONALIZING ACTIVITIES	First Year / First Semester	6	CHIM/11
OPTIONAL GROUP: FOOD TECHNOLOGIES WITH AN AGRI-CHEMICAL FOCUS	-	6	-	-
121091 - SCIENCE AND TECHNOLOGY OF BAKED GOODS AND PASTRIES	First Year / First Semester	6	CHIM/11
18261 - GENETIC AND MOLECULAR TECHNIQUES FOR IMPROVING THE QUALITY OF ANIMAL PRODUCTIONS	First Year / First Semester	6	AGR/17
121087 - NOVEL FOODS & FOOD DESIGN	First Year / First Semester	6	AGR/15
OPTIONAL GROUP FOOD TECHNOLOGY - ECONOMICS	-	6	-	-
121088 - MARKETING OF AGRI-FOOD PRODUCTS	First Year / Second Semester	6	AGR/01
121089 - AGRI-FOOD BUSINESS ECONOMICS	Second Year / First Semester	6	AGR/01

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