Food and Wine Technology - General Info - Unitus

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
118930 - MATHEMATICS AND PRINCIPLES OF STATISTICS	First Semester	7	MATH-03/A		Learning objectives The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools. With specific reference to the Dublin Descriptors, the learning objectives are set out as follows: Knowledge understanding : at the end of the course, students will acquire specific knowledge on the methodologies of mathematical and statistical analysis to read, describe, specify and interpret a real phenomenon through technical tools of mathematical and statistical nature. With reference to the topics of mathematical analysis, students will develop methodological knowledge and will be provided with the basic tools to study linear and transcendental functions both through the study of limits and of differential calculus; they will also be able to elaborate real problems through the use of linear algebra and matrix calculus. As far as the notions of statistics are concerned, the aim of the course is to provide students with the methodological knowledge and the ability to use methods and tools for: a) the descriptive analysis of data; b) the introduction to the study of phenomena under conditions of uncertainty, through the notions of probability theory and random variables; c) the study of relationships between variables both from a descriptive point of view and an introduction to modelling through linear functions. Applying knowledge and understanding: at the end of the course, students will have acquired methodological knowledge and analytical skills and will be able to autonomously interpret analyses and empirical researches on the most relevant areas of intervention, also applied, relevant and related to the degree course. Students will be able to: i) evaluate the results of empirical analyses; consider the appropriateness of the mathematical and statistical methodologies used; identify any limitations of the analyses carried out and consider the use of alternative approaches;. Making judgements: the course is aimed at encouraging a critical approach to the use of different approaches, methods and techniques for mathematical-statistical modelling and data analysis for the interpretation of phenomena applied in the fields of interest of the degree course. Students: i) will develop critical skills on the use of various methods in relation to the analysis objectives of the phenomenon under study; ii) will be able to evaluate the contribution of a specific mathematical and data analysis methodology to the study of real phenomena, including complex ones; iii) will develop the ability to coherently integrate the contribution provided by quantitative analysis methods with the student's interdisciplinary skills. Communication skills: students will have developed specific skills to communicate unambiguously and clearly the analysis scheme adopted for the empirical study and to model, through mathematical analysis and statistics, real phenomena. The ability to communicate effectively will also be validated through the verification of logical-argumentative and synthesis skills. Learning skills: the teaching methodologies used during the course and the use of learning verification methods focused on the study of real functions and analysis of problems based on the study of empirical distributions will contribute to strengthen the students' ability of autonomy of judgement and the development of self-learning skills.
119026 - CHEMISTRY	-	11	-	-	Learning objectives The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise. B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life. In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition. Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach. Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts. Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
INORGANIC CHEMISTRY	First Semester	6	CHEM-03/A		Learning objectives 1) Knowledge and understanding: at the end of the course which also includes the organic chemistry module, and following the individual study commitment, the student has an adequate knowledge of the chemical concepts preparatory to the correct understanding of the subsequent TAE programs that involve basic and more advanced concepts of general and inorganic chemistry. 2) Ability to apply knowledge and understanding: At the end of the course and following the individual study commitment, the student achieves an adequate preparation which, together with other, more specific knowledge that he/she will acquire later on, will allow them to move and operate in areas of innovative applications, including international ones. The student will be able to use the fundamentals of chemistry for specific applications in the agri-food and oenological fields, also for the development of eco-sustainable methods and productions. By way of example, the student will be able to orient himself in the choice of different products, making this choice also on the basis of the knowledge acquired. 3) Independent judgment: At the end of the course and following the individual study commitment, the student is able to critically interpret any data relating to production processes in the food and wine sector. The student is able to evaluate possible qualitative aspects related to the use of preservatives and additives. The autonomy of judgment will be mainly oriented towards an assessment of the quality of the food product. 4) Communication skills: At the end of the course and following the commitment of individual study, the student is able to communicate and share knowledge related to the discipline to interlocutors of the same level and non-specialists. The student is able to interact constructively, in relation to the studied discipline, with other people of similar cultural background. These skills are also developed thanks to individual commitment, written tests and oral tests, which represent the moment of synthesis of the study path. 5) Learning skills: At the end of the course and following the individual study commitment, the graduate student has developed a certain degree of critical approach. And he/she now knows how to find all the useful information to contextualize a problem, through the use of the tools offered by scientific literature.
118916 - ENGLISH LANGUAGE B1	First Semester	6	ANGL-01/C		Learning objectives EDUCATIONAL AIMS: The course aims to develop language skills at a pre-intermediate level (B1 in The Common European Framework of Reference for Languages), focusing on building essential grammatical and lexical foundations. LEARNING OUTCOMES: The student can: - understand texts that consist mainly of high-frequency everyday or job-related language; - understand the description of events, feelings, and wishes in personal letters; - understand the main points of clear standard speech on familiar matters; - enter into a conversation on topics that are familiar, of personal interest or pertinent to everyday life; - connect phrases in a simple way in order to describe experiences and events, his/her dreams, hopes and ambitions; - briefly give reasons and explanations for opinions related to scientific topics as well; - write simple connected text on topics that are familiar or of personal interest; - write personal letters describing experiences and impressions, and short stories sticking to specific hints.
18456 - GENERAL BIOLOGY AND MICROBIOLOGY	-	12	-	-	Learning objectives The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms. The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application. By the end of the course, students will be expected: to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms. to apply the biological approaches to specific problems. to have developed the ability to understand biological issues. to have developed ability to present biological issues and approaches using an appropriate scientific language. to have developed the ability to learn autonomously biological issues.
GENERAL BIOLOGY	First Semester	6	BIOS-03/A		Learning objectives The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms. The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application. By the end of the course, students will be expected: to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms. to apply the biological approaches to specific problems. to have developed the ability to understand biological issues. to have developed ability to present biological issues and approaches using an appropriate scientific language. to have developed the ability to learn autonomously biological issues.
118932 - COMPUTER SKILLS	First Semester	2	AGRI-04/B		Learning objectives KNOWLEDGE AND UNDERSTANDING Understand the fundamental principles of hardware and software of a personal computer, including hardware components, operating system, and common software applications. Be familiar with basic concepts related to file and folder management, including creation, modification, organization, and navigation through a storage structure. Know web search engines and grasp the basic principles for effective research, including critical evaluation of found information. APPLIED KNOWLEDGE AND UNDERSTANDING Apply knowledge of hardware and software of a personal computer to configure and manage a computer system, including operating system installation, driver updates, and software installation. Effectively utilize basic features of Microsoft Word, Excel, and PowerPoint to create and format documents, spreadsheets, and presentations. Utilize Mendeley software to manage bibliographies, including citation organization features and creation of bibliographic lists. Recognize and understand computer security risks, such as adware, malware, and viruses, and adopt appropriate protective measures to mitigate such risks. MAKING JUDGEMENTS Develop the ability to make informed decisions regarding the selection and configuration of hardware and software for a personal computer, considering individual needs. Critically evaluate sources of information found through web search engines and apply evaluation criteria to determine their reliability and relevance. Assess computer security risks and make conscious decisions to protect one's system and personal data from adware, malware, and viruses. COMMUNICATION SKILLS Communicate concepts and information related to the hardware and software of a personal computer, file and folder management, the use of Microsoft Word, Excel, and PowerPoint, as well as bibliographic management through Mendeley, clearly and effectively. Consciously communicate computer security risks to others and provide suggestions for protection and prevention. LEARNING SKILLS Apply self-learning methods to acquire new knowledge and skills in the field of hardware and software of a personal computer, file management, web search engines, the use of Microsoft Word, Excel, and PowerPoint, bibliographic management through Mendeley, and computer security risks. Adapt acquired knowledge and skills to new situations and problems in the field of computer science, demonstrating a capacity for continuous learning and adaptation to new technologies and industry developments.
118941 - EUROPEAN FOOD LAW	First Semester	5	GIUR-03/B		Learning objectives The course aims to provide students with knowledge of the principles and rules of the food chain, so that they can provide technical, managerial and administrative support to Italian and foreign companies and multinationals in the food and drink sector, food distribution, producer associations and national, European and international institutions. The course also provides specific knowledge that guarantees a complete overview of issues related to the optimisation and management of quality and safety in the food industry. The student must acquire specific skills related to the regulations governing the safety of food processes and products and in the nutritional context. In particular, the student should acquire - the knowledge and ability to understand directly the regulations applicable to the sector, by reading and commenting directly on the regulations in force; - the ability to apply the knowledge thus acquired in the context of their future professional experience, also through the study of practical cases; - the ability to draw conclusions regarding new cases that may arise in their experience, through the construction of models and case studies; - Communication skills, including the ability to communicate to interlocutors, first in the context of study and later in professional experience, the knowledge thus acquired regarding the rules of production, processing and marketing of food products; - Ability to learn, also for the future.
16269 - PLANT GENETICS	Second Semester	6	AGRI-06/A		Learning objectives AIMS Let the student to know the inheritance of Mendelian traits and the problems related to gene association (linkage) and to the construction of genetic maps in higher plants. Provide the basic principles to understand the nature and structure of genetic material, its transmission, expression and modification (mutations) in living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains. EXPECTED RESULTS After completing the course, students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary characters; 2) are able to interpret the results of genetic crosses; 3) have acquired knowledge on the principles and methods to construct genetic maps in higher plants; 4) have acquired knowledge on the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest; 5) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 6) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
18316 - PRINCIPLES OF AGRI-FOOD AND WINE ECONOMY	Second Semester	8	AGRI-01/A		Learning objectives Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency. Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it. Acquire the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role. The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and the communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop individual analytical skills and concrete problem solving strategies. An approach is proposed that develops the ability to use the main economic concepts and models which are required for the analysis and evaluation of rapidly changing contexts also by activating autonomous capacities to further learn how to cope with new scenarios.
14975 - PHYSICS	Second Semester	6	PHYS-06/A		Learning objectives Expected learning outcomes - Knowledge and understanding: develop the ability to understand the fundamental principles of Physics and related methodologies. - Knowledge application abilities: use of the notions learned in similar scientific context and develop the ability to produce simple physical models - Autonomy of judgment: critical and analytical skills and capability to solve new problems even if similar to those discussed in class. - Communication skills: Capability to discuss the implications of concepts presented in class and the possible questions that may emerge from the topics covered. - Learning ability: Capability to discuss fundamental scientific issues of Physics and their applications.
119026 - CHEMISTRY	-	11	-	-	Learning objectives The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise. B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life. In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition. Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach. Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts. Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
ORGANIC CHEMISTRY	First Semester	5	CHEM-05/A		Learning objectives The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise. B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life. In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition. Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach. Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts. Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
18456 - GENERAL BIOLOGY AND MICROBIOLOGY	-	12	-	-	Learning objectives The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms. The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application. By the end of the course, students will be expected: to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms. to apply the biological approaches to specific problems. to have developed the ability to understand biological issues. to have developed ability to present biological issues and approaches using an appropriate scientific language. to have developed the ability to learn autonomously biological issues.
GENERAL AND ENOLOGICAL MICROBIOLOGY	First Semester	6	AGRI-08/A		Learning objectives General and Oenological Microbiology aims to provide the foundations of general and food microbiology with specific reference to the study of yeasts and microorganisms relevant in oenology. Some specific training activities will trigger students in knowing the main characteristics of microbial cells (bacteria and yeasts) and their physiological functioning to control their growth and effects on the surrounding environment. The student will deepens his knowledge of the microorganisms involved in food processes with specific reference to winemaking. The course aims to detail the structure and functions of prokaryotic cells and the mechanisms underlying genetic variability and adaptation to the environment in microorganisms. The laboratory will allow to acquire basic microbiological techniques and to verify some fundamental concepts of microbial physiology.Thanks to the attendance of the laboratory, the student will be able to set up pure cultures of bacteria / yeasts and analyze their growth, recognize, describe and distinguish Gram positive and Gram negative bacteria, recognize and describe spore forming bacteria.

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
118945 - CHEMISTRY AND BIOCHEMISTRY OF AGRICULTURAL PRODUCTS	-	9	-	-	Learning objectives TRAINING OBJECTIVES This teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of agricultural products. The main objectives of this course are: - provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived; - illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate. - understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
CHEMISTRY OF AGRICULTURAL PRODUCTS	Second Semester	4	AGRI-06/B		Learning objectives 1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector 2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve adequate preparation, which, together with the other more specific knowledge that he will acquire later on, will allow him to apply the knowledge acquired to analyse and predict the possible interactions between the constituents present and their modifications in a food matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding) 3) Making judgments: attendance of the course and individual study efforts will enable the student to operate in the autonomy of judgment also through critical consultation and comparison of teaching materials of various types and to analyze data inherent to production processes critically 4) Communication skills: at the end of the course associated with an individual study commitment, the student will be able to communicate the knowledge acquired using appropriate terminology and will be able to interact positively and exchange information with interlocutors of the same cultural background. 5) Learning skills: indications also derived from the course attendance will allow the student to promote his/her self-updating by finding problem-solving elements through the targeted consultation of information channels derived from scientific literature and accredited websites.
BIOCHEMISTRY	Second Semester	5	BIOS-07/A		Learning objectives TRAINING OBJECTIVES This teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of agricultural products. The main objectives of this course are: - provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived; - illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate. - understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
118956 - FOODS OF PLANT ORIGIN	-	12	-	-	Learning objectives The aim of the course is to define the concept of quality of vegetables, with insights on its various components. Considering the different types of vegetables, the students will be able to understand and acquire knowledge about agronomic factors and technologies that modify the quality of production in different environmental contexts. At the end of the course they will have the ability to apply the acquired knowledge in different production contests (applying knowledge and understanding), in autonomy and making judgements (making judgements). The course will focus on improving learning and communication skills in various professional contexts. Students will acquire the ability to promote his/her own self-updating (learning skills). At the end of the course the student will acquire knowledge and understanding of the concept of quality in fruit production and of the main factors infulencing the quality of fruit production during the seasonal production cycle. In relation to the main types of woody fruit crops, the aspects of developmental biology and physiology that are most responsible for determining fruit quality will be addressed, as well as aspects of the most appropriate cultivation techniques for the sustainable production of fruit quality in relation to environmental conditions and limitations and market needs. The student will acquire the ability to analyse the possible interactions between tree agroecosystems, environment and applied cultivation techniques (applying knowledge and understanding). The student will acquire the ability to make judgements, also through the critical consultation and comparison of various types of teaching materials. The student will acquire the ability to document and communicate the acquired knowledge with appropriate terminology (communication skills) and the ability to promote his/her own self-updating (learning skills).
TREE FRUIT PRODUCTIONS	Second Semester	6	AGRI-03/A		Learning objectives At the end of the course the student will acquire knowledge and understanding of the concept of quality in fruit production and of the main factors infulencing the quality of fruit production during the seasonal production cycle. In relation to the main types of woody fruit crops, the aspects of developmental biology and physiology that are most responsible for determining fruit quality will be addressed, as well as aspects of the most appropriate cultivation techniques for the sustainable production of fruit quality in relation to environmental conditions and limitations and market needs. The student will acquire the ability to analyse the possible interactions between tree agroecosystems, environment and applied cultivation techniques (applying knowledge and understanding). The student will acquire the ability to make judgements, also through the critical consultation and comparison of various types of teaching materials. The student will acquire the ability to document and communicate the acquired knowledge with appropriate terminology (communication skills) and the ability to promote his/her own self-updating (learning skills).
121124 - FOOD PROCESSING UNIT OPERATIONS	First Semester	6	AGRI-07/A		Learning objectives Objective of the course* To provide the knowledge for the description of the phenomena at the basis of food technologies and biotechnologies and their framing in the approach scheme of "Unit Operations". The course will take into account several examples of applications of unit operations in the food industry. Knowledge and understanding* To develop knowledge of the principles underlying unit operations, major unit operations and corresponding equipment. Applying knowledge and understanding* To know how to make block diagram of processes and use quantitative methods of computation to solve exercises related to food and biotechnological systems, with particular reference to macroscopic matter and energy balances. Making judgements* To know how to independently collect, select and evaluate information necessary for the analysis and resolution of problems related to unit operations in food and biotechnology. Communication skills* Communication Skills: to know how to communicate information, ideas, problems and solutions related to unit operations in the food and biotechnology industry to both specialist and non-specialist audiences. Learning skills* To develop those learning skills that will allow for continued independent or partially guided study of unit operations.
118956 - FOODS OF PLANT ORIGIN	-	12	-	-	Learning objectives The aim of the course is to define the concept of quality of vegetables, with insights on its various components. Considering the different types of vegetables, the students will be able to understand and acquire knowledge about agronomic factors and technologies that modify the quality of production in different environmental contexts. At the end of the course they will have the ability to apply the acquired knowledge in different production contests (applying knowledge and understanding), in autonomy and making judgements (making judgements). The course will focus on improving learning and communication skills in various professional contexts. Students will acquire the ability to promote his/her own self-updating (learning skills). At the end of the course the student will acquire knowledge and understanding of the concept of quality in fruit production and of the main factors infulencing the quality of fruit production during the seasonal production cycle. In relation to the main types of woody fruit crops, the aspects of developmental biology and physiology that are most responsible for determining fruit quality will be addressed, as well as aspects of the most appropriate cultivation techniques for the sustainable production of fruit quality in relation to environmental conditions and limitations and market needs. The student will acquire the ability to analyse the possible interactions between tree agroecosystems, environment and applied cultivation techniques (applying knowledge and understanding). The student will acquire the ability to make judgements, also through the critical consultation and comparison of various types of teaching materials. The student will acquire the ability to document and communicate the acquired knowledge with appropriate terminology (communication skills) and the ability to promote his/her own self-updating (learning skills).
HORTICULTURAL PRODUCTIONS	Second Semester	6	AGRI-02/B		Learning objectives The aim of the course is to define the concept of quality of vegetables, with insights on its various components. Considering the different types of vegetables, the students will be able to understand and acquire knowledge about agronomic factors and technologies that modify the quality of production in different environmental contexts. At the end of the course they will have the ability to apply the acquired knowledge in different production contests (applying knowledge and understanding), in autonomy and making judgements (making judgements). The course will focus on improving learning and communication skills in various professional contexts. Students will acquire the ability to promote his/her own self-updating (learning skills).
18137 - FOOD MICROBIOLOGY	Second Semester	6	AGRI-08/A		Learning objectives The student gets the knowledge of the microorganisms involved in food processes with specific reference to the preparation, conservation and microbiological quality of food products. To provide the main knowledge on the presence of microorganisms in food, microbial ecology in agri-food ecosystems. Role of microorganisms in food, fermentative metabolism, pathogenic bacteria and beneficial bacteria for human health. To learn the notions concerning the meaning of microorganisms in food and their relationship to production technologies.
121116 - QUALITY AND CERTIFICATIONS IN THE FOOD SUPPLY CHAIN	Second Semester	6	AGRI-07/A		Learning objectives Objective of the course* Starting from the analysis of the evolution of quality concept, in the course will be discussed the rules about the correct management of productive processes in the food industry, accomplishing HACCP requirements, as well as food traceability, safety and quality. Respect for workers' rights and the environment The course will take into account the main regulations (mandatory and voluntary) disciplining the food safety industry, the implementation of HACCP systems and the certification of Food and Food Safety Management Systems. Starting from the general concepts, some case studies referring to specific supply chains will be addressed based on the companies involved. Knowledge and understanding* The student will acquire knowledge and expertise on professional tasks on quality as well as on the implementation of standards for certification in the agri-food industry. Applying knowledge and understanding* The student will be able to acquire all the necessary basic knowledge required to be able to challenge and solve the different professional cases of company processes. Making judgements* The knowledge acquired will be used to deal with different management situations in an autonomous manner through the preparation of all procedures for solving problems related to food industry processes. Communication skills* Through the understanding of the various basic concepts and the case studies conducted in the companies, the student will be able to acquire the communication skills necessary to transfer his knowledge to technicians/experts in the food industry Learning skills* The concepts and learning methods proposed in the course of study (lectures and seminars, didactic visits to companies with classroom assessments to company cases, etc.) will enable the student to approach the topics by understanding rapidly and to better organise the information received.
121117 - FOOD DEFENSE	Second Semester	6	AGRI-05/B		Learning objectives Objective of the course* The purpose of the course is to provide students with knowledge about the etiological, biological, and epidemiological aspects of plant diseases caused by phytopathogens, as well as to critically outline the main defense strategies that can be used in agriculture The course will take into account scientific works related to the topics covered. Knowledge and understanding* At the end of the course, students must demonstrate that they have acquired knowledge regarding the protection of food commodities Applying knowledge and understanding* During the course, students will be encouraged to familiarize themselves with recent scientific literature, utilize diagnostic methods for identifying the main causal agents of post-harvest diseases, and apply the most suitable defense and prevention methods for food commodities, depending on the causal agents of the diseases. Making judgements* To be able to collect, organize, and interpret data related to phytopathological biotechnologies. Communication skills* To have developed the ability to communicate the acquired knowledge using appropriate terminology in written, oral, or multimedia forms, to engage with interlocutors both within and outside their field, and to work effectively in a team. Learning skills* To be able to learn independently and deepen one's competencies through the consultation of bibliographic material, databases, and other scientific information.
121118 - FOOD PROCESSING MACHINERY AND EQUIPMENT	Second Semester	8	AGRI-04/B		Learning objectives Objective of the course* The course aims to provide students with a solid foundation in the technologies used in the food industry, focusing on the integration between the intrinsic characteristics of raw materials and the use of machinery and equipment required to ensure the quality and safety of production processes. The course will take into account key aspects such as the optimization of production processes through automation and digitization, the importance of managing food safety regulations and standards, and the essential role of preventive and corrective maintenance in ensuring continuous and reliable production. The course will also delve into the analysis of the chemical, physico-chemical, and biochemical characteristics of raw materials, highlighting how these factors influence the performance of machinery and equipment, and ultimately the quality of the final product. Knowledge and understanding* The course aims to provide the student with the knowledge and skills related to (1) how the chemical, physico-chemical and bio-chemical characteristics of the raw material affect the industrial process; (2) the type of machinery and equipment used in the food industry. Applying knowledge and understanding* At the end of the course, the student will have acquired knowledge of the main aspects and motivations behind the choice of a particular machine or process and will have skills that enable her/him to understand the functioning of industrial processes in the food sector. Making judgements* The course aims to stimulate the learning of critical analysis skills for problem solving in the food processing sector. Communication skills* At the end of the course, the student who intends to work as a professional in the food technology sector will have acquired a solid base of food engineering concepts, which will allow him/her to easily communicate with specialized food engineers Learning skills* The student will be prepared to recognize and evaluate the appropriate means to be used to solve specific problems in the food processing sector, both in the experimental and industrial fields.

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
18138 - FOOD PRESERVATION, CONDITIONING AND DISTRIBUTION TECHNOLOGIES	First Semester	6	AGRI-07/A		Learning objectives The course will introduce students to the principles, experimental approaches and analytical methods applied to fresh fruit and vegetables, from the packaging stage to product packaging. The course will have a technical/practical focus and will address issues related to product and process optimization in compliance with current regulations. (a) knowledge and understanding (knoledge and understanding) The results defined by this descriptor are pursued through frontal lessons, exercises and seminars. in the course of teaching. The student will acquire: Basic conceptual and analytical knowledge, both theoretical and applied, relating to the defined subjects the training objectives of the course Knowledge of tools and methodologies for quality control of fruit and vegetables B. Applying knowledge and understanding What is defined by this descriptor is achieved through frontal lessons, educational trips, laboratory exercises and activities, analysis of problems and case studies carried out and discussed in class promoting the direct participation of students. Ability to understand and meet the requirements for high quality productions Ability to use and understand the tools and analytical methods covered in the course Ability to apply methodological tools and make choices aimed at resolving or minimizing the production problems (or problem solving), both in qualitative and quantitative terms C) Autonomy of judgment (making judgements) On the basis of the following descriptor, the course aims to provide all students with the tools needed to be able to interpret the experimental results of the sector and for the development of critical thinking. D) Communication skills The ability is developed through the active involvement of students in the classroom, through written exercises, the interaction with the teacher outside of class hours through the Google Classroom platform and the carrying out online tests using Google Modules on specific topics related to the course. E) Learning skills The student is involved in the research of scientific articles related to the themes inherent to the course, in the understanding of the text and in the critical analysis of the content of the same.
14952 - FREE SUBJECT (AFS)	First Semester	12
118967 - FERMENTATION CHEMISTRY AND BIOTECNOLOGY	First Semester	8	CHEM-07/C		Learning objectives The purpose of this course is to provide the student with a detailed knowledge of microbial physiology and microbial interactions during food fermentation and the importance of the correct selection of microorganisms for precise control of the fermentation processes. EXPECTED LEARNING RESULTS Knowledge and understanding The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and fermentation techniques to produce fermented foods and beverages. Applying Knowledge and Understanding What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies. Autonomy of judgment The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking. Communication skills The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web. Learning ability The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.
121119 - FOOD INDUSTRY	First Semester	8	AGRI-07/A		Learning objectives Objective of the course* The course aims to allow students to acquire theoretical and practical notions on the main processes of food industry technologies. The goal will be to provide the basis for the knowledge of food processing processes in the fields of products of vegetable origin (oil, wine, and cereal industry) and products of animal origin (dairy industry, meat and derivatives, fish products, egg products, and honey). The course also provides skills on the main techniques of food investigation to specific standards aimed at characterizing and evaluating the quality and suitability of the product studied by the regulations in force for the relative product classification and marketing. Knowledge and understanding* The student will demonstrate knowledge and understanding of the issues related to the leading food supply chains, especially about product quality and the possibility of investigation using the techniques acquired during the course. Applying knowledge and understanding* At the end of the course, and after passing the related exams, the student will be able to understand and describe all the process phases of production processes. They will have the necessary skills to innovate by critically evaluating the parameters that mobile food production lines aim at best preserving the sensory, health, and commodity qualities of the food products studied. Making judgements* The student will acquire sufficient skills to be able to collect data relating to the qualitative parameters of the food products studied and process them independently Communication skills* The student will demonstrate the ability to describe processes, communicate information, ideas, problems and solutions to specialist and non-specialist interlocutors. Learning skills* The student will demonstrate that they have developed the learning skills that are necessary for them to undertake subsequent studies with a high degree of autonomy
121122 - TRAINEESHIP	First Semester	10
121120 - NUTRITIONAL SCIENCES	Second Semester	8	MEDS-08/C		Learning objectives Objective of the course* The course of Food Science and Food Safety aims to provide students with the tools necessary to understand the various aspects of nutrition both from the point of view of digestion and absorption and regarding the metabolic fate of nutrients. Furthermore, the important aspect of the prevention of the main diseases linked to food consumption; As part of the course, the relationships between nutrition and the functioning of organs and tissues will also be examined, as well as the biochemical interactions between nutrients and our body. Finally, the importance of nutrition in the prevention of chronic-degenerative diseases will be emphasized.” Knowledge and understanding* Developing knowledge of the principles of Food Science and Human Nutrition; To raise awareness of the general principles of nutrient biochemistry; To introduce the functions and interaction of nutrients with the cellular and molecular system Applying knowledge and understanding* Knowing how to use the information learned in class to be able to treat feeding topics in a strictly scientific way that are far from the various forms of simplification and distortion from reality recently developed by the media and by non-specialized information. Finally, students will be able to apply this knowledge in the food production and distribution industries. Making judgements* Making judgements: Being able to identify scientific mechanisms that are the basis of nutrition science to formulate adequate judgments about various foods and their real effect on health. Communication skills* The students' ability to talk, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method that led to the statements discussed during the course. Learning skills* Learning skills: Being able to discuss scientific topics related to nutrition also in its bio-medical applications and in the implications in the relationship of nutrition with health. This skill will be developed and tested by involving students in oral discussions in the classroom.
121121 - ANIMAL PRODUCTION AND SCIENCE	Second Semester	6	AGRI-09/A		Learning objectives Objective of the course* The purpose of the course is to provide the student with the necessary tools to know and understand the Italian and world livestock system, with a focus on livestock production. The course will take into account aspects of breeding and management of the main livestock species (cattle, sheep and goats, pigs, poultry, etc.), physiology and genetic improvement of animals, with a focus on innovative techniques as well. Animal productions and their characteristics will be explored in depth, along with aspects of sustainability and quality. Knowledge and understanding* The “Produzioni di origine animale e zootecnia” (animal production and zootechnics) program will allow the student to know and understand: • the animal species reared (i.e. distribution and importance at different geographical levels, breeds and their characteristics), • the animal physiological characteristics (i.e. reproduction, energy metabolism), • breeding systems and animal management (i.e. animal welfare, sustainability, territory), • genetic improvement (i.e. selection models) and genetics (i.e. DNA, RNA, variants), • animal production (i.e. milk, meat) and their characteristics (i.e. nutritional, health, technological, quality parameters, factors that influence quality, supply chain, traceability, certifications). Applying knowledge and understanding* At the end of the lectures, the student will be able to understand how livestock management (animal husbandry in the broad sense) can influence animal products, in a positive or negative sense. Making judgements* The course will give to the student the ability to independently judge data and situations, and to solve problems related to different zootechnical contexts Communication skills* During the course will be provided skills and information to communicate correctly and to interact constructively with livestock sector and animal production players Learning skills* The course will give the ability to improve the student's knowledge in animal husbandry and in the quantitative and qualitative aspects of animal production
121123 - DISSERTATION AND GRADUATION EXAM	Second Semester	6

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
118930 - MATHEMATICS AND PRINCIPLES OF STATISTICS	First Semester	7	MATH-03/A		Learning objectives The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools. With specific reference to the Dublin Descriptors, the learning objectives are set out as follows: Knowledge understanding : at the end of the course, students will acquire specific knowledge on the methodologies of mathematical and statistical analysis to read, describe, specify and interpret a real phenomenon through technical tools of mathematical and statistical nature. With reference to the topics of mathematical analysis, students will develop methodological knowledge and will be provided with the basic tools to study linear and transcendental functions both through the study of limits and of differential calculus; they will also be able to elaborate real problems through the use of linear algebra and matrix calculus. As far as the notions of statistics are concerned, the aim of the course is to provide students with the methodological knowledge and the ability to use methods and tools for: a) the descriptive analysis of data; b) the introduction to the study of phenomena under conditions of uncertainty, through the notions of probability theory and random variables; c) the study of relationships between variables both from a descriptive point of view and an introduction to modelling through linear functions. Applying knowledge and understanding: at the end of the course, students will have acquired methodological knowledge and analytical skills and will be able to autonomously interpret analyses and empirical researches on the most relevant areas of intervention, also applied, relevant and related to the degree course. Students will be able to: i) evaluate the results of empirical analyses; consider the appropriateness of the mathematical and statistical methodologies used; identify any limitations of the analyses carried out and consider the use of alternative approaches;. Making judgements: the course is aimed at encouraging a critical approach to the use of different approaches, methods and techniques for mathematical-statistical modelling and data analysis for the interpretation of phenomena applied in the fields of interest of the degree course. Students: i) will develop critical skills on the use of various methods in relation to the analysis objectives of the phenomenon under study; ii) will be able to evaluate the contribution of a specific mathematical and data analysis methodology to the study of real phenomena, including complex ones; iii) will develop the ability to coherently integrate the contribution provided by quantitative analysis methods with the student's interdisciplinary skills. Communication skills: students will have developed specific skills to communicate unambiguously and clearly the analysis scheme adopted for the empirical study and to model, through mathematical analysis and statistics, real phenomena. The ability to communicate effectively will also be validated through the verification of logical-argumentative and synthesis skills. Learning skills: the teaching methodologies used during the course and the use of learning verification methods focused on the study of real functions and analysis of problems based on the study of empirical distributions will contribute to strengthen the students' ability of autonomy of judgement and the development of self-learning skills.
119026 - CHEMISTRY	-	11	-	-	Learning objectives The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise. B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life. In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition. Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach. Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts. Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
INORGANIC CHEMISTRY	First Semester	6	CHEM-03/A		Learning objectives 1) Knowledge and understanding: at the end of the course which also includes the organic chemistry module, and following the individual study commitment, the student has an adequate knowledge of the chemical concepts preparatory to the correct understanding of the subsequent TAE programs that involve basic and more advanced concepts of general and inorganic chemistry. 2) Ability to apply knowledge and understanding: At the end of the course and following the individual study commitment, the student achieves an adequate preparation which, together with other, more specific knowledge that he/she will acquire later on, will allow them to move and operate in areas of innovative applications, including international ones. The student will be able to use the fundamentals of chemistry for specific applications in the agri-food and oenological fields, also for the development of eco-sustainable methods and productions. By way of example, the student will be able to orient himself in the choice of different products, making this choice also on the basis of the knowledge acquired. 3) Independent judgment: At the end of the course and following the individual study commitment, the student is able to critically interpret any data relating to production processes in the food and wine sector. The student is able to evaluate possible qualitative aspects related to the use of preservatives and additives. The autonomy of judgment will be mainly oriented towards an assessment of the quality of the food product. 4) Communication skills: At the end of the course and following the commitment of individual study, the student is able to communicate and share knowledge related to the discipline to interlocutors of the same level and non-specialists. The student is able to interact constructively, in relation to the studied discipline, with other people of similar cultural background. These skills are also developed thanks to individual commitment, written tests and oral tests, which represent the moment of synthesis of the study path. 5) Learning skills: At the end of the course and following the individual study commitment, the graduate student has developed a certain degree of critical approach. And he/she now knows how to find all the useful information to contextualize a problem, through the use of the tools offered by scientific literature.
118916 - ENGLISH LANGUAGE B1	First Semester	6	ANGL-01/C		Learning objectives EDUCATIONAL AIMS: The course aims to develop language skills at a pre-intermediate level (B1 in The Common European Framework of Reference for Languages), focusing on building essential grammatical and lexical foundations. LEARNING OUTCOMES: The student can: - understand texts that consist mainly of high-frequency everyday or job-related language; - understand the description of events, feelings, and wishes in personal letters; - understand the main points of clear standard speech on familiar matters; - enter into a conversation on topics that are familiar, of personal interest or pertinent to everyday life; - connect phrases in a simple way in order to describe experiences and events, his/her dreams, hopes and ambitions; - briefly give reasons and explanations for opinions related to scientific topics as well; - write simple connected text on topics that are familiar or of personal interest; - write personal letters describing experiences and impressions, and short stories sticking to specific hints.
18456 - GENERAL BIOLOGY AND MICROBIOLOGY	-	12	-	-	Learning objectives The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms. The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application. By the end of the course, students will be expected: to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms. to apply the biological approaches to specific problems. to have developed the ability to understand biological issues. to have developed ability to present biological issues and approaches using an appropriate scientific language. to have developed the ability to learn autonomously biological issues.
GENERAL BIOLOGY	First Semester	6	BIOS-03/A		Learning objectives The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms. The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application. By the end of the course, students will be expected: to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms. to apply the biological approaches to specific problems. to have developed the ability to understand biological issues. to have developed ability to present biological issues and approaches using an appropriate scientific language. to have developed the ability to learn autonomously biological issues.
118932 - COMPUTER SKILLS	First Semester	2	AGRI-04/B		Learning objectives KNOWLEDGE AND UNDERSTANDING Understand the fundamental principles of hardware and software of a personal computer, including hardware components, operating system, and common software applications. Be familiar with basic concepts related to file and folder management, including creation, modification, organization, and navigation through a storage structure. Know web search engines and grasp the basic principles for effective research, including critical evaluation of found information. APPLIED KNOWLEDGE AND UNDERSTANDING Apply knowledge of hardware and software of a personal computer to configure and manage a computer system, including operating system installation, driver updates, and software installation. Effectively utilize basic features of Microsoft Word, Excel, and PowerPoint to create and format documents, spreadsheets, and presentations. Utilize Mendeley software to manage bibliographies, including citation organization features and creation of bibliographic lists. Recognize and understand computer security risks, such as adware, malware, and viruses, and adopt appropriate protective measures to mitigate such risks. MAKING JUDGEMENTS Develop the ability to make informed decisions regarding the selection and configuration of hardware and software for a personal computer, considering individual needs. Critically evaluate sources of information found through web search engines and apply evaluation criteria to determine their reliability and relevance. Assess computer security risks and make conscious decisions to protect one's system and personal data from adware, malware, and viruses. COMMUNICATION SKILLS Communicate concepts and information related to the hardware and software of a personal computer, file and folder management, the use of Microsoft Word, Excel, and PowerPoint, as well as bibliographic management through Mendeley, clearly and effectively. Consciously communicate computer security risks to others and provide suggestions for protection and prevention. LEARNING SKILLS Apply self-learning methods to acquire new knowledge and skills in the field of hardware and software of a personal computer, file management, web search engines, the use of Microsoft Word, Excel, and PowerPoint, bibliographic management through Mendeley, and computer security risks. Adapt acquired knowledge and skills to new situations and problems in the field of computer science, demonstrating a capacity for continuous learning and adaptation to new technologies and industry developments.
118941 - EUROPEAN FOOD LAW	First Semester	5	GIUR-03/B		Learning objectives The course aims to provide students with knowledge of the principles and rules of the food chain, so that they can provide technical, managerial and administrative support to Italian and foreign companies and multinationals in the food and drink sector, food distribution, producer associations and national, European and international institutions. The course also provides specific knowledge that guarantees a complete overview of issues related to the optimisation and management of quality and safety in the food industry. The student must acquire specific skills related to the regulations governing the safety of food processes and products and in the nutritional context. In particular, the student should acquire - the knowledge and ability to understand directly the regulations applicable to the sector, by reading and commenting directly on the regulations in force; - the ability to apply the knowledge thus acquired in the context of their future professional experience, also through the study of practical cases; - the ability to draw conclusions regarding new cases that may arise in their experience, through the construction of models and case studies; - Communication skills, including the ability to communicate to interlocutors, first in the context of study and later in professional experience, the knowledge thus acquired regarding the rules of production, processing and marketing of food products; - Ability to learn, also for the future.
16269 - PLANT GENETICS	Second Semester	6	AGRI-06/A		Learning objectives AIMS Let the student to know the inheritance of Mendelian traits and the problems related to gene association (linkage) and to the construction of genetic maps in higher plants. Provide the basic principles to understand the nature and structure of genetic material, its transmission, expression and modification (mutations) in living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains. EXPECTED RESULTS After completing the course, students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary characters; 2) are able to interpret the results of genetic crosses; 3) have acquired knowledge on the principles and methods to construct genetic maps in higher plants; 4) have acquired knowledge on the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest; 5) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 6) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
18316 - PRINCIPLES OF AGRI-FOOD AND WINE ECONOMY	Second Semester	8	AGRI-01/A		Learning objectives Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency. Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it. Acquire the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role. The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and the communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop individual analytical skills and concrete problem solving strategies. An approach is proposed that develops the ability to use the main economic concepts and models which are required for the analysis and evaluation of rapidly changing contexts also by activating autonomous capacities to further learn how to cope with new scenarios.
14975 - PHYSICS	Second Semester	6	PHYS-06/A		Learning objectives Expected learning outcomes - Knowledge and understanding: develop the ability to understand the fundamental principles of Physics and related methodologies. - Knowledge application abilities: use of the notions learned in similar scientific context and develop the ability to produce simple physical models - Autonomy of judgment: critical and analytical skills and capability to solve new problems even if similar to those discussed in class. - Communication skills: Capability to discuss the implications of concepts presented in class and the possible questions that may emerge from the topics covered. - Learning ability: Capability to discuss fundamental scientific issues of Physics and their applications.
119026 - CHEMISTRY	-	11	-	-	Learning objectives The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise. B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life. In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition. Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach. Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts. Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
ORGANIC CHEMISTRY	First Semester	5	CHEM-05/A		Learning objectives The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise. B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life. In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition. Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach. Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts. Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
18456 - GENERAL BIOLOGY AND MICROBIOLOGY	-	12	-	-	Learning objectives The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms. The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application. By the end of the course, students will be expected: to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms. to apply the biological approaches to specific problems. to have developed the ability to understand biological issues. to have developed ability to present biological issues and approaches using an appropriate scientific language. to have developed the ability to learn autonomously biological issues.
GENERAL AND ENOLOGICAL MICROBIOLOGY	First Semester	6	AGRI-08/A		Learning objectives General and Oenological Microbiology aims to provide the foundations of general and food microbiology with specific reference to the study of yeasts and microorganisms relevant in oenology. Some specific training activities will trigger students in knowing the main characteristics of microbial cells (bacteria and yeasts) and their physiological functioning to control their growth and effects on the surrounding environment. The student will deepens his knowledge of the microorganisms involved in food processes with specific reference to winemaking. The course aims to detail the structure and functions of prokaryotic cells and the mechanisms underlying genetic variability and adaptation to the environment in microorganisms. The laboratory will allow to acquire basic microbiological techniques and to verify some fundamental concepts of microbial physiology.Thanks to the attendance of the laboratory, the student will be able to set up pure cultures of bacteria / yeasts and analyze their growth, recognize, describe and distinguish Gram positive and Gram negative bacteria, recognize and describe spore forming bacteria.

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
118945 - CHEMISTRY AND BIOCHEMISTRY OF AGRICULTURAL PRODUCTS	-	9	-	-	Learning objectives TRAINING OBJECTIVES This teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of agricultural products. The main objectives of this course are: - provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived; - illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate. - understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
CHEMISTRY OF AGRICULTURAL PRODUCTS	Second Semester	4	AGRI-06/B		Learning objectives 1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector 2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve adequate preparation, which, together with the other more specific knowledge that he will acquire later on, will allow him to apply the knowledge acquired to analyse and predict the possible interactions between the constituents present and their modifications in a food matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding) 3) Making judgments: attendance of the course and individual study efforts will enable the student to operate in the autonomy of judgment also through critical consultation and comparison of teaching materials of various types and to analyze data inherent to production processes critically 4) Communication skills: at the end of the course associated with an individual study commitment, the student will be able to communicate the knowledge acquired using appropriate terminology and will be able to interact positively and exchange information with interlocutors of the same cultural background. 5) Learning skills: indications also derived from the course attendance will allow the student to promote his/her self-updating by finding problem-solving elements through the targeted consultation of information channels derived from scientific literature and accredited websites.
BIOCHEMISTRY	Second Semester	5	BIOS-07/A		Learning objectives TRAINING OBJECTIVES This teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of agricultural products. The main objectives of this course are: - provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived; - illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate. - understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
118961 - OENOLOGY I AND WINE ANALYSIS	First Semester	8	AGRI-07/A		Learning objectives Providing informations on grape maturity for wine making, on grape components and their trasformation during wine processing; providing notions on different fermentations and main biochemical pathways related to first part of vinification process. During the course and at the end of it, the student will acquire: 1) knowledge and understanding; 2) applying knowledge and understanding; 3) making judgements; 4) communication skills; 5) communication skills
118963 - AGRICULTURAL CHEMISTRY AND TERROIR	-	11	-	-	Learning objectives The course will introduce students to pedological survey principles and approaches. The course aims to provide basic knowledge on the genesis and evolution of soils and provide the basis for further studies specialized in soil knowledge as part of the terroir in viticulture. The course will also introduce students to the main techniques of working and managing soils both in relation to the cultivation of vines and in relation to climate change. Expected learning outcomes KNOWLEDGE AND UNDERSTANDING: To have developed the knowledge of the principles of Pedology. Knowledge of pedogenetic factors and processes and possible relationships with the wine terroir. APPLYING KNOWLEDGE AND UNDERSTANDING: Have an understanding of the approaches to the description of the station and the morphology of the pedological profile. MAKING JUDGMENT To be able to interpret the basic pedogenetic process. Ability to assess the suitability of a soil for wine production according to the characteristics of the environment and the place where it is located. Ability to interpret the experimental results of chemical-physical analysis of a soil. COMMUNICATION SKILLS Being able to present works on scientific themes clearly and briefly. LEARNING SKILLS Being able to describe scientific topics related to Pedology in written and oral form. This skill will be developed through the active involvement of students through oral class and field discussions on specific topics related to the course.
THE SOIL IN THE TERROIR	Second Semester	6	AGRI-06/C		Learning objectives The course will introduce students to pedological survey principles and approaches. The course aims to provide basic knowledge on the genesis and evolution of soils and provide the basis for further studies specialized in soil knowledge as part of the terroir in viticulture. The course will also introduce students to the main techniques of working and managing soils both in relation to the cultivation of vines and in relation to climate change. Expected learning outcomes KNOWLEDGE AND UNDERSTANDING: To have developed the knowledge of the principles of Pedology. Knowledge of pedogenetic factors and processes and possible relationships with the wine terroir. APPLYING KNOWLEDGE AND UNDERSTANDING: Have an understanding of the approaches to the description of the station and the morphology of the pedological profile. MAKING JUDGMENT To be able to interpret the basic pedogenetic process. Ability to assess the suitability of a soil for wine production according to the characteristics of the environment and the place where it is located. Ability to interpret the experimental results of chemical-physical analysis of a soil. COMMUNICATION SKILLS Being able to present works on scientific themes clearly and briefly. LEARNING SKILLS Being able to describe scientific topics related to Pedology in written and oral form. This skill will be developed through the active involvement of students through oral class and field discussions on specific topics related to the course.
121125 - VITICULTURE I	First Semester	6	AGRI-03/A		Learning objectives Objective of the course* Provide basic knowledge of the grapevine biological system The course will take into account the physiological bases of the viticultural management practices. Knowledge and understanding* Have learnt about endogenous and exogenous factors controlling plant growth and understood their interactions Applying knowledge and understanding* Be able to hypothesise and argue the behaviour of vines in response to different environmental and/or technical drivers Making judgements* Be able to formulate connections between the different contents learnt. Communication skills* Be able to present contents with clarity and ownership of language using scientific terminology. Have developed learning skills to also individually deepen in professional practice the topics covered during the course.
118963 - AGRICULTURAL CHEMISTRY AND TERROIR	-	11	-	-	Learning objectives The course will introduce students to pedological survey principles and approaches. The course aims to provide basic knowledge on the genesis and evolution of soils and provide the basis for further studies specialized in soil knowledge as part of the terroir in viticulture. The course will also introduce students to the main techniques of working and managing soils both in relation to the cultivation of vines and in relation to climate change. Expected learning outcomes KNOWLEDGE AND UNDERSTANDING: To have developed the knowledge of the principles of Pedology. Knowledge of pedogenetic factors and processes and possible relationships with the wine terroir. APPLYING KNOWLEDGE AND UNDERSTANDING: Have an understanding of the approaches to the description of the station and the morphology of the pedological profile. MAKING JUDGMENT To be able to interpret the basic pedogenetic process. Ability to assess the suitability of a soil for wine production according to the characteristics of the environment and the place where it is located. Ability to interpret the experimental results of chemical-physical analysis of a soil. COMMUNICATION SKILLS Being able to present works on scientific themes clearly and briefly. LEARNING SKILLS Being able to describe scientific topics related to Pedology in written and oral form. This skill will be developed through the active involvement of students through oral class and field discussions on specific topics related to the course.
AGRICULTURAL CHEMISTRY	Second Semester	5	AGRI-06/B		Learning objectives At the end of the course the student will acquire: - knowledge of the chemical-physical properties and the chemical reactivity of the components of grapes, musts and wines; the review of biomolecules carried out during the course will also be extended to their impact on the food sector and understanding of the basic reactions that occur in winemaking, storage, aging, stabilization and bottling (knowledge and understanding) It will be stimulated during the course of the teaching: - the ability to analyze, on the basis of the acquired knowledge, the possible interactions between the constituents present and their modifications in food or oenological matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding) - Making judgments; the teaching will put the student in a position to work in independent judgment also through critical consultation and comparison of teaching materials of various types (critical skills). - the ability to document and communicate acquired knowledge with appropriate terminology (communication skills) - the ability to promote one's self-updating (learning skills)
118577 - DIFESA DELLA VITE	-	12	-	-	Learning objectives The aim of the course is to provide students with the basis for understanding the biology and ecology of insects, particularly those of grapevine. Morphology, anatomy and physiology of insects as well as methods for the monitoring and control of harmful insect populations, according to current legislation, will be addressed. In addition, methods are provided for the identification of the main groups and the knowledge of insects that infested the grapevine is deepened. The course pursues the following educational objectives: KNOWLEDGE AND UNDERSTANDING Development of knowledge of the basic principles of general and applied entomology; identification of the most important insects (order level) in agricultural area and comprehension of the role these organisms play in ecosystems. Learning the main monitoring strategies of insects and how to apply them correctly. Knowledge of integrated and organic pest control strategies. Knowledge of the main insects that cause damages to grapevine. APPLYING KNOWLEDGE AND UNDERSTANDING Understanding of experimental approaches to entomology discussed in class and their applications to specific cases. MAKING JUDGMENTS Interpretation of entomological issues, in analogy with what was discussed in class. Application of the knowledge acquired in the course to manage the various phytosanitary issues. COMMUNICATION SKILLS Use of the correct technical-scientific terminology in the description of the course topics. Synthesis skills and communicative effectiveness in the description of the course topics. LEARNING SKILLS Knowledge of the topics of the course and critical ability to understand the crucial aspects of a phytosanitary problem, how to deal with it, and how to carry out the necessary insights.
ENTOMOLOGIA	Second Semester	6	AGRI-05/A		Learning objectives The aim of the course is to provide students with the basis for understanding the biology and ecology of insects, particularly those of grapevine. Morphology, anatomy and physiology of insects as well as methods for the monitoring and control of harmful insect populations, according to current legislation, will be addressed. In addition, methods are provided for the identification of the main groups and the knowledge of insects that infested the grapevine is deepened. The course pursues the following educational objectives: KNOWLEDGE AND UNDERSTANDING Development of knowledge of the basic principles of general and applied entomology; identification of the most important insects (order level) in agricultural area and comprehension of the role these organisms play in ecosystems. Learning the main monitoring strategies of insects and how to apply them correctly. Knowledge of integrated and organic pest control strategies. Knowledge of the main insects that cause damages to grapevine. APPLYING KNOWLEDGE AND UNDERSTANDING Understanding of experimental approaches to entomology discussed in class and their applications to specific cases. MAKING JUDGMENTS Interpretation of entomological issues, in analogy with what was discussed in class. Application of the knowledge acquired in the course to manage the various phytosanitary issues. COMMUNICATION SKILLS Use of the correct technical-scientific terminology in the description of the course topics. Synthesis skills and communicative effectiveness in the description of the course topics. LEARNING SKILLS Knowledge of the topics of the course and critical ability to understand the crucial aspects of a phytosanitary problem, how to deal with it, and how to carry out the necessary insights.
PATOLOGIA	Second Semester	6	AGRI-05/B		Learning objectives The course aims to provide the student with the basics to understand the dynamics of the pathogens of the vineyard system and the protection systems
118962 - VITICULTURE II	Second Semester	6	AGRI-03/A		Learning objectives academic year of reference:2020-2021 Educational objectives: At the end of the course the student will acquire: - knowledge of the chemical-physical characteristics of the components of grapes, musts, and wines; the review of biomolecules carried out during the course will also be extended to their impact on the food sector - understanding of the basic reactions that occur in winemaking, storage, aging, stabilization, and bottling - ability to document and communicate knowledge acquired with appropriate terminology; - ability to promote self-updating. The course will allow the student to: (i) acquire knowledge on Italian wine biodiversity and the ability to consult national / regional databases functional to the knowledge and enhancement of the main traditional and ancient Italian vines divided by regions; (ii) acquire knowledge on the main environmental emergencies and the effects on the cultivation of vines in the world; (iii) acquiring functional methodologies for the characterization of the wine-growing vocationality, with particular attention to the current climatic trends. The course will also allow the student to: understand and interpret qualitative production results according to the relationship between grape variety, environment, soil; to acquire knowledge on canopy and soil management techniques functional to preserve the quality of production and environmental sustainability (iii) acquire information on the possibility of managing the spatial variability of the vineyard (qualitative and quantitative) thanks to the use of new technologies such as precision viticulture - from remote and proximal sensing.
18137 - FOOD MICROBIOLOGY	Second Semester	6	AGRI-08/A		Learning objectives The student gets the knowledge of the microorganisms involved in food processes with specific reference to the preparation, conservation and microbiological quality of food products. To provide the main knowledge on the presence of microorganisms in food, microbial ecology in agri-food ecosystems. Role of microorganisms in food, fermentative metabolism, pathogenic bacteria and beneficial bacteria for human health. To learn the notions concerning the meaning of microorganisms in food and their relationship to production technologies.

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
17791 - OENOLOGY II	First Semester	8	AGRI-07/A		Learning objectives 1. TRAINING OBJECTIVES According with the training objectives of the CdL Food and Wine Technologies, the teaching is aimed at providing an articulated and systematic knowledge of winemaking of different types of wine and developing professional skills that will allow to follow the transformation phases of grape and wine. 2. EXPECTED LEARNING OUTCOMES I. Knowledge and understanding General aspects and interconnections of chemical, biochemical and microbiological phenomena that may occur during winemaking and storage of wines II. Applying knowledge and understanding Operational tasks of managing chemical, biochemical and microbiological phenomena that may occur during winemaking and storage of wines, in relation to the productive objective III. Making judgments By analyzing examples of process criticality, the ability to interpret, understand, and re-elaborate the possible solutions IV. Communication skills Ability to expose clearly and briefly, in addition to arguing with professional terminology, case studies in classroom and laboratory V. Learning skills Attitude to analyze the subject matter, to study from different sources and to make the appropriate relations between the theoretical aspects of the classroom and the texts with those applied in laboratory and cellar ping professional skills that will allow to follow the transformation phases of grape and wine.
14952 - FREE SUBJECT (AFS)	First Semester	12
118967 - FERMENTATION CHEMISTRY AND BIOTECNOLOGY	First Semester	8	CHEM-07/C		Learning objectives The purpose of this course is to provide the student with a detailed knowledge of microbial physiology and microbial interactions during food fermentation and the importance of the correct selection of microorganisms for precise control of the fermentation processes. EXPECTED LEARNING RESULTS Knowledge and understanding The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and fermentation techniques to produce fermented foods and beverages. Applying Knowledge and Understanding What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies. Autonomy of judgment The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking. Communication skills The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web. Learning ability The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.
121124 - FOOD PROCESSING UNIT OPERATIONS	First Semester	6	AGRI-07/A		Learning objectives Objective of the course* To provide the knowledge for the description of the phenomena at the basis of food technologies and biotechnologies and their framing in the approach scheme of "Unit Operations". The course will take into account several examples of applications of unit operations in the food industry. Knowledge and understanding* To develop knowledge of the principles underlying unit operations, major unit operations and corresponding equipment. Applying knowledge and understanding* To know how to make block diagram of processes and use quantitative methods of computation to solve exercises related to food and biotechnological systems, with particular reference to macroscopic matter and energy balances. Making judgements* To know how to independently collect, select and evaluate information necessary for the analysis and resolution of problems related to unit operations in food and biotechnology. Communication skills* Communication Skills: to know how to communicate information, ideas, problems and solutions related to unit operations in the food and biotechnology industry to both specialist and non-specialist audiences. Learning skills* To develop those learning skills that will allow for continued independent or partially guided study of unit operations.
118914 - STAGE	Second Semester	8
118915 - THESIS	Second Semester	3
121206 - PLANTS AND MACHINERY OF WINE INDUSTRY	Second Semester	6	AGRI-04/B		Learning objectives Objective of the course* The student will acquire basic skills to develop the mechanization of the operations of the wine-making companies. In particular, he must be able to choose suitable machines for quality production (knowing materials, operating modes) and respecting constraints on mechanization (economic, environmental, safety, etc.). The course will take into account aspects related to technological innovation and sustainability, with a focus on production efficiency and compliance with current regulations. Knowledge and understanding* The student will acquire knowledge and understanding about the principles underlying the design and operation of machines and plants, and will be able to introduce them into viticulture and enology companies, while respecting various types of constraints. Applying knowledge and understanding* The student will have to acquire the skills to apply the theoretical knowledge of the topics dealt with in the course with a critical sense for the identification of individual machines, machinery, or a processing plant for viticulture and enology. Making judgements* The student should be able to select specific machines and plants suitable for the viticulture and enology industry in a targeted manner without letting them be influenced by the construction companies and also by respecting the social, scientific or ethical aspects of each mechanization decision. Communication skills* Students should be able to communicate machine and plant information and their technical and economic requirements to third parties (employers, clients such as wine industries, farms, etc.), motivating them to make choices. Learning skills* The articulation of the course will be developed in such a way as to convey to the students at first the "transversal" basic concepts, regarding any type of machine. Next, individual types of machines will be treated (the most common in viticulture and enology). The topics will be dealt with to stimulate the will to learn, in the logic of gradually developing knowledge, from mechanical materials, principles, construction and safety, to machine management. The same logic is required in the creation of a presentation that will be considered in the assessment of learning.
121207 - INNOVATION IN OENOLOGY	-	8	-	-	Learning objectives Objective of the course* The course is addressed to give significant information and knowledge tools aimed at finalizing the arguments and the notions already treated and developed along the courses of Enology and Viticulture. In detail, within the educational activities, frontal lectures in the classroom (or provided remotely) together with technical visits and experiences directly carried out at the winery will be provided to the students. The goal of this approach is to treat the technical topics related to viticulture and enology from a very practical point of view. It is planned that some parts of the educational program will be offered as seminars including the participation of technicians and skilled professionals The course will also take into account to offer to the students some activities which simulate technical, economic, and managerial activities used to be carried out by the professionals of viticulture and enology in their job. Knowledge and understanding* The students’ aptitude to acquire the principles on which viticultural and enological practices are based will be tested. Particularly, those arguments will be developed with respect to their practical and operative implications Applying knowledge and understanding* To know how to transfer the theoretical knowledge into the wine industry, typically characterized by the production peculiarities: from the vine to wine bottle commercialized and addressed to the final consumer. Making judgements* To know how to independently collect, select and evaluate information useful to analyze and solve the problems related to the wine industry from a really operative point of view. Communication skills* Communication Skills: to know how to communicate information, ideas, problems and solutions related to the wine industry from a really operative point of view to both specialist and non-specialist audiences. Learning skills* To develop those learning skills that will allow to transfer the knowledge into operative situations and conditions performantly.
SPECIAL WINE PRODUCTION		4	AGRI-07/A		Learning objectives Objective of the course* The course is based on one didactic modulus addressed to the knowledge of oenological procedures known as 'special vinifications'. Within that contest, the themes associated with the wine grape quality derived from the overripening and enrichment processes and the knowledge of related vinification techniques will be proposed. The production of wines coming from grape dehydration and withering processes (sweet or dry and reinforced), together with botrytized, fortified, and sparkling wines will be described Moreover, the processes aimed at producing wine through carbonic maceration techniques will be treated. At the same time, the procedures finalized to prepare the wine grapes with the goal to be processed into vinification protocols for special wine production will be described. Knowledge and understanding* At the end of the course, the students will have acquired the knowledge useful, if combined with the notions already received in the basic courses of enology, to the elaboration of the so-called ‘special wines’, and to their quality characterization. Applying knowledge and understanding* The student will demonstrate to have assumed the learning ability useful to the comprehension and detection of all the fundamental notions provided by the course in relation to the enological protocols for special wines production. Making judgements* Based on the received training, the student will be able to collect information and data referred to the main attributes and processes of special wines production, by formulating independently judgements and personal considerations. Communication skills* The student will demonstrate its aptitude to describe processes, transfer information, ideas, problems and solutions to specialist and non-specialist interlocutors. Learning skills* The student will demonstrate to have assumed the learning ability useful to the comprehension and detection of all the fundamentals notions provided by the course.
APPLIED OENOLOGY		4	AGRI-07/A		Learning objectives Objective of the course* The course is addressed to give significant information and knowledge tools aimed at finalizing the arguments and the notions already treated and developed along the courses of Enology and Viticulture. In detail, within the educational activities, frontal lectures in the classroom (or provided remotely) together with technical visits and experiences directly carried out at the winery will be provided to the students. The goal of this approach is to treat the technical topics related to viticulture and enology from a very practical point of view. It is planned that some parts of the educational program will be offered as seminars including the participation of technicians and skilled professionals The course will also take into account to offer to the students some activities which simulate technical, economic, and managerial activities used to be carried out by the professionals of viticulture and enology in their job. Knowledge and understanding* The students’ aptitude to acquire the principles on which viticultural and enological practices are based will be tested. Particularly, those arguments will be developed with respect to their practical and operative implications Applying knowledge and understanding* To know how to transfer the theoretical knowledge into the wine industry, typically characterized by the production peculiarities: from the vine to wine bottle commercialized and addressed to the final consumer. Making judgements* To know how to independently collect, select and evaluate information useful to analyze and solve the problems related to the wine industry from a really operative point of view. Communication skills* Communication Skills: to know how to communicate information, ideas, problems and solutions related to the wine industry from a really operative point of view to both specialist and non-specialist audiences. Learning skills* To develop those learning skills that will allow to transfer the knowledge into operative situations and conditions performantly.

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
118930 - MATHEMATICS AND PRINCIPLES OF STATISTICS	First Semester	7	MATH-03/A		Learning objectives The course of "Mathematics and principles of statistics" aims at providing students with the basic tools of mathematical analysis and statistics in order to be able to study, analyze and discuss real situations and phenomena through the use of mathematical models and statistical tools. With specific reference to the Dublin Descriptors, the learning objectives are set out as follows: Knowledge understanding : at the end of the course, students will acquire specific knowledge on the methodologies of mathematical and statistical analysis to read, describe, specify and interpret a real phenomenon through technical tools of mathematical and statistical nature. With reference to the topics of mathematical analysis, students will develop methodological knowledge and will be provided with the basic tools to study linear and transcendental functions both through the study of limits and of differential calculus; they will also be able to elaborate real problems through the use of linear algebra and matrix calculus. As far as the notions of statistics are concerned, the aim of the course is to provide students with the methodological knowledge and the ability to use methods and tools for: a) the descriptive analysis of data; b) the introduction to the study of phenomena under conditions of uncertainty, through the notions of probability theory and random variables; c) the study of relationships between variables both from a descriptive point of view and an introduction to modelling through linear functions. Applying knowledge and understanding: at the end of the course, students will have acquired methodological knowledge and analytical skills and will be able to autonomously interpret analyses and empirical researches on the most relevant areas of intervention, also applied, relevant and related to the degree course. Students will be able to: i) evaluate the results of empirical analyses; consider the appropriateness of the mathematical and statistical methodologies used; identify any limitations of the analyses carried out and consider the use of alternative approaches;. Making judgements: the course is aimed at encouraging a critical approach to the use of different approaches, methods and techniques for mathematical-statistical modelling and data analysis for the interpretation of phenomena applied in the fields of interest of the degree course. Students: i) will develop critical skills on the use of various methods in relation to the analysis objectives of the phenomenon under study; ii) will be able to evaluate the contribution of a specific mathematical and data analysis methodology to the study of real phenomena, including complex ones; iii) will develop the ability to coherently integrate the contribution provided by quantitative analysis methods with the student's interdisciplinary skills. Communication skills: students will have developed specific skills to communicate unambiguously and clearly the analysis scheme adopted for the empirical study and to model, through mathematical analysis and statistics, real phenomena. The ability to communicate effectively will also be validated through the verification of logical-argumentative and synthesis skills. Learning skills: the teaching methodologies used during the course and the use of learning verification methods focused on the study of real functions and analysis of problems based on the study of empirical distributions will contribute to strengthen the students' ability of autonomy of judgement and the development of self-learning skills.
119026 - CHEMISTRY	-	11	-	-	Learning objectives The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise. B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life. In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition. Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach. Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts. Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
INORGANIC CHEMISTRY	First Semester	6	CHEM-03/A		Learning objectives 1) Knowledge and understanding: at the end of the course which also includes the organic chemistry module, and following the individual study commitment, the student has an adequate knowledge of the chemical concepts preparatory to the correct understanding of the subsequent TAE programs that involve basic and more advanced concepts of general and inorganic chemistry. 2) Ability to apply knowledge and understanding: At the end of the course and following the individual study commitment, the student achieves an adequate preparation which, together with other, more specific knowledge that he/she will acquire later on, will allow them to move and operate in areas of innovative applications, including international ones. The student will be able to use the fundamentals of chemistry for specific applications in the agri-food and oenological fields, also for the development of eco-sustainable methods and productions. By way of example, the student will be able to orient himself in the choice of different products, making this choice also on the basis of the knowledge acquired. 3) Independent judgment: At the end of the course and following the individual study commitment, the student is able to critically interpret any data relating to production processes in the food and wine sector. The student is able to evaluate possible qualitative aspects related to the use of preservatives and additives. The autonomy of judgment will be mainly oriented towards an assessment of the quality of the food product. 4) Communication skills: At the end of the course and following the commitment of individual study, the student is able to communicate and share knowledge related to the discipline to interlocutors of the same level and non-specialists. The student is able to interact constructively, in relation to the studied discipline, with other people of similar cultural background. These skills are also developed thanks to individual commitment, written tests and oral tests, which represent the moment of synthesis of the study path. 5) Learning skills: At the end of the course and following the individual study commitment, the graduate student has developed a certain degree of critical approach. And he/she now knows how to find all the useful information to contextualize a problem, through the use of the tools offered by scientific literature.
118916 - ENGLISH LANGUAGE B1	First Semester	6	ANGL-01/C		Learning objectives EDUCATIONAL AIMS: The course aims to develop language skills at a pre-intermediate level (B1 in The Common European Framework of Reference for Languages), focusing on building essential grammatical and lexical foundations. LEARNING OUTCOMES: The student can: - understand texts that consist mainly of high-frequency everyday or job-related language; - understand the description of events, feelings, and wishes in personal letters; - understand the main points of clear standard speech on familiar matters; - enter into a conversation on topics that are familiar, of personal interest or pertinent to everyday life; - connect phrases in a simple way in order to describe experiences and events, his/her dreams, hopes and ambitions; - briefly give reasons and explanations for opinions related to scientific topics as well; - write simple connected text on topics that are familiar or of personal interest; - write personal letters describing experiences and impressions, and short stories sticking to specific hints.
18456 - GENERAL BIOLOGY AND MICROBIOLOGY	-	12	-	-	Learning objectives The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms. The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application. By the end of the course, students will be expected: to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms. to apply the biological approaches to specific problems. to have developed the ability to understand biological issues. to have developed ability to present biological issues and approaches using an appropriate scientific language. to have developed the ability to learn autonomously biological issues.
GENERAL BIOLOGY	First Semester	6	BIOS-03/A		Learning objectives The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms. The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application. By the end of the course, students will be expected: to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms. to apply the biological approaches to specific problems. to have developed the ability to understand biological issues. to have developed ability to present biological issues and approaches using an appropriate scientific language. to have developed the ability to learn autonomously biological issues.
118932 - COMPUTER SKILLS	First Semester	2	AGRI-04/B		Learning objectives KNOWLEDGE AND UNDERSTANDING Understand the fundamental principles of hardware and software of a personal computer, including hardware components, operating system, and common software applications. Be familiar with basic concepts related to file and folder management, including creation, modification, organization, and navigation through a storage structure. Know web search engines and grasp the basic principles for effective research, including critical evaluation of found information. APPLIED KNOWLEDGE AND UNDERSTANDING Apply knowledge of hardware and software of a personal computer to configure and manage a computer system, including operating system installation, driver updates, and software installation. Effectively utilize basic features of Microsoft Word, Excel, and PowerPoint to create and format documents, spreadsheets, and presentations. Utilize Mendeley software to manage bibliographies, including citation organization features and creation of bibliographic lists. Recognize and understand computer security risks, such as adware, malware, and viruses, and adopt appropriate protective measures to mitigate such risks. MAKING JUDGEMENTS Develop the ability to make informed decisions regarding the selection and configuration of hardware and software for a personal computer, considering individual needs. Critically evaluate sources of information found through web search engines and apply evaluation criteria to determine their reliability and relevance. Assess computer security risks and make conscious decisions to protect one's system and personal data from adware, malware, and viruses. COMMUNICATION SKILLS Communicate concepts and information related to the hardware and software of a personal computer, file and folder management, the use of Microsoft Word, Excel, and PowerPoint, as well as bibliographic management through Mendeley, clearly and effectively. Consciously communicate computer security risks to others and provide suggestions for protection and prevention. LEARNING SKILLS Apply self-learning methods to acquire new knowledge and skills in the field of hardware and software of a personal computer, file management, web search engines, the use of Microsoft Word, Excel, and PowerPoint, bibliographic management through Mendeley, and computer security risks. Adapt acquired knowledge and skills to new situations and problems in the field of computer science, demonstrating a capacity for continuous learning and adaptation to new technologies and industry developments.
118941 - EUROPEAN FOOD LAW	First Semester	5	GIUR-03/B		Learning objectives The course aims to provide students with knowledge of the principles and rules of the food chain, so that they can provide technical, managerial and administrative support to Italian and foreign companies and multinationals in the food and drink sector, food distribution, producer associations and national, European and international institutions. The course also provides specific knowledge that guarantees a complete overview of issues related to the optimisation and management of quality and safety in the food industry. The student must acquire specific skills related to the regulations governing the safety of food processes and products and in the nutritional context. In particular, the student should acquire - the knowledge and ability to understand directly the regulations applicable to the sector, by reading and commenting directly on the regulations in force; - the ability to apply the knowledge thus acquired in the context of their future professional experience, also through the study of practical cases; - the ability to draw conclusions regarding new cases that may arise in their experience, through the construction of models and case studies; - Communication skills, including the ability to communicate to interlocutors, first in the context of study and later in professional experience, the knowledge thus acquired regarding the rules of production, processing and marketing of food products; - Ability to learn, also for the future.
16269 - PLANT GENETICS	Second Semester	6	AGRI-06/A		Learning objectives AIMS Let the student to know the inheritance of Mendelian traits and the problems related to gene association (linkage) and to the construction of genetic maps in higher plants. Provide the basic principles to understand the nature and structure of genetic material, its transmission, expression and modification (mutations) in living organisms, with particular reference to grapevine and the main species of agri-food interest. Provide the principles of the main molecular methodologies for varietal identification and traceability in agri-food chains. EXPECTED RESULTS After completing the course, students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary characters; 2) are able to interpret the results of genetic crosses; 3) have acquired knowledge on the principles and methods to construct genetic maps in higher plants; 4) have acquired knowledge on the nature, modification, functioning and transmission of genetic information of living organisms, with particular reference to grapevine and the main species of agri-food interest; 5) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 6) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
18316 - PRINCIPLES OF AGRI-FOOD AND WINE ECONOMY	Second Semester	8	AGRI-01/A		Learning objectives Achieve knowledge and understanding of the functioning of the markets and their different configurations in relation to the characteristics of the companies and other economic entities that participate in them. Understanding of the concept of economic efficiency also in relation to that of technical efficiency. Knowing how to apply operatively the acquired knowledge also in a critical and contextualized way. Possess a responsible and professional approach to managing the economic complexity of the activities of the productive sector as a whole and of the individual companies that populate it. Acquire the ability to collect and interpret the economic data concerning the management of the agri-food business and the markets. Knowing how to evaluate the type of intervention that the public sector can usefully spend to improve the economic efficiency of the sector and its social and environmental role. The program of the course, the teaching method and that of individual learning control stimulate each student to become familiar with the analysis and the communication of the economic issues specific to the profession. The purpose is to understand and manage the complexity of the problems and to develop individual analytical skills and concrete problem solving strategies. An approach is proposed that develops the ability to use the main economic concepts and models which are required for the analysis and evaluation of rapidly changing contexts also by activating autonomous capacities to further learn how to cope with new scenarios.
14975 - PHYSICS	Second Semester	6	PHYS-06/A		Learning objectives Expected learning outcomes - Knowledge and understanding: develop the ability to understand the fundamental principles of Physics and related methodologies. - Knowledge application abilities: use of the notions learned in similar scientific context and develop the ability to produce simple physical models - Autonomy of judgment: critical and analytical skills and capability to solve new problems even if similar to those discussed in class. - Communication skills: Capability to discuss the implications of concepts presented in class and the possible questions that may emerge from the topics covered. - Learning ability: Capability to discuss fundamental scientific issues of Physics and their applications.
119026 - CHEMISTRY	-	11	-	-	Learning objectives The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise. B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life. In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition. Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach. Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts. Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
ORGANIC CHEMISTRY	First Semester	5	CHEM-05/A		Learning objectives The course introduces the concepts and the experimental approaches of organic chemistry, working on the consolidation of principles acquired in the field of physics and general and inorganic chemistry to advance the knowledge of carbon chemistry. In the first part of the course, the cultural and practical bases for understanding the structure of organic molecules will be provided, paying particular attention to the existing relationships between the chemical structure and the chemical-physical and biological properties associated with them. The different physical hybridization states of the carbon will allow the three-dimensional vision of the molecules, facilitating the understanding of their role in the cell. The second part of the course is dedicated to the application of properties in the context of chemical reactivity. The student will have the opportunity to have answers to some of the key questions in his study: why do molecules react? What are the experimental factors that control the kinetics of the reactions? When is a reaction under thermodynamic control rather than kinetic? How is it possible to synthesize complex molecules from simple reagents? What is the impact of organic chemistry on the environment and how can it be reduced? This knowledge will allow the student to undertake subsequent study courses with strong structural and molecular expertise. B) EXPECTED LEARNING RESULTS Knowledge of the principles governing the formation of the chemical bond, using traditional theories (valence bond theory) and advanced theories (theory of molecular orbital and quantum mechanics ). Knowledge of nomenclature and classification (theory of functional groups) of organic molecules, with particular attention to the association between the family of organic molecules and biological and chemical-physical properties. Knowledge of the reactivity of organic molecules and experimental parameters capable of controlling thermodynamics and kinetics of organic transformations. Knowledge of the relationship between organic molecules and the origin of life. In addition to the knowledge gained through the study of organic chemistry, students will be able to apply the acquired concepts for the resolution of practical exercises related to the identification and classification of substances based on Their activity on the body, the effect of chirality on pharmacological activity, the possibility of separating organic isomers and the general methodologies for their analysis and their recognition. Making judgments: The course offers links to other disciplines (Physics, General Chemistry, Biochemistry, Molecular Biology, Computational Chemistry and Genetics) by providing an integrated knowledge. The student's critical judgment will be stimulated by constantly referring to the reading of recent studies published in scientific journals, questioning the current issues related to some of the core concepts of the discipline. Thanks to the multi-disciplinary and interdisciplinary nature of organic chemistry, it will be also possible to link the acquired concepts to other disciplines, allowing the student to form his own autonomy of judgment about the effectiveness of an integrated scientific approach. Communication skills: At the end of each part of the course, the students will be invited to form working groups to develop solutions and compete with others in solving practical exercises. The educational gain is aimed at increasing the communication skills and the ability to know how to work in a group, all aimed at consolidating the acquired concepts. Learning Skills: Students' learning abilities will be evaluated during the course of the course by exonerary tests that will allow you to individually monitor the maturation state of the knowledge, highlighting the student's ability to return.
18456 - GENERAL BIOLOGY AND MICROBIOLOGY	-	12	-	-	Learning objectives The aim of the course is to provide students with general knowledge of biology, life macromolecules, cytological organization and the complex metabolic processes of a single cell (both prokaryotic and eukaryotic), and then passing to multi-cellular animal and plant organisms. The acquired knowledge and methodological approach can be useful both in the future of biological studies and in professional application. By the end of the course, students will be expected: to know the structure and function of the cells and the anatomical and physiological organization of the animal and vegetal organisms. to apply the biological approaches to specific problems. to have developed the ability to understand biological issues. to have developed ability to present biological issues and approaches using an appropriate scientific language. to have developed the ability to learn autonomously biological issues.
GENERAL AND ENOLOGICAL MICROBIOLOGY	First Semester	6	AGRI-08/A		Learning objectives General and Oenological Microbiology aims to provide the foundations of general and food microbiology with specific reference to the study of yeasts and microorganisms relevant in oenology. Some specific training activities will trigger students in knowing the main characteristics of microbial cells (bacteria and yeasts) and their physiological functioning to control their growth and effects on the surrounding environment. The student will deepens his knowledge of the microorganisms involved in food processes with specific reference to winemaking. The course aims to detail the structure and functions of prokaryotic cells and the mechanisms underlying genetic variability and adaptation to the environment in microorganisms. The laboratory will allow to acquire basic microbiological techniques and to verify some fundamental concepts of microbial physiology.Thanks to the attendance of the laboratory, the student will be able to set up pure cultures of bacteria / yeasts and analyze their growth, recognize, describe and distinguish Gram positive and Gram negative bacteria, recognize and describe spore forming bacteria.

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
118945 - CHEMISTRY AND BIOCHEMISTRY OF AGRICULTURAL PRODUCTS	-	9	-	-	Learning objectives TRAINING OBJECTIVES This teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of agricultural products. The main objectives of this course are: - provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived; - illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate. - understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
CHEMISTRY OF AGRICULTURAL PRODUCTS	Second Semester	4	AGRI-06/B		Learning objectives 1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector 2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve adequate preparation, which, together with the other more specific knowledge that he will acquire later on, will allow him to apply the knowledge acquired to analyse and predict the possible interactions between the constituents present and their modifications in a food matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding) 3) Making judgments: attendance of the course and individual study efforts will enable the student to operate in the autonomy of judgment also through critical consultation and comparison of teaching materials of various types and to analyze data inherent to production processes critically 4) Communication skills: at the end of the course associated with an individual study commitment, the student will be able to communicate the knowledge acquired using appropriate terminology and will be able to interact positively and exchange information with interlocutors of the same cultural background. 5) Learning skills: indications also derived from the course attendance will allow the student to promote his/her self-updating by finding problem-solving elements through the targeted consultation of information channels derived from scientific literature and accredited websites.
BIOCHEMISTRY	Second Semester	5	BIOS-07/A		Learning objectives TRAINING OBJECTIVES This teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of agricultural products. The main objectives of this course are: - provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived; - illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate. - understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
118961 - OENOLOGY I AND WINE ANALYSIS	First Semester	8	AGRI-07/A		Learning objectives Providing informations on grape maturity for wine making, on grape components and their trasformation during wine processing; providing notions on different fermentations and main biochemical pathways related to first part of vinification process. During the course and at the end of it, the student will acquire: 1) knowledge and understanding; 2) applying knowledge and understanding; 3) making judgements; 4) communication skills; 5) communication skills
118963 - AGRICULTURAL CHEMISTRY AND TERROIR	-	11	-	-	Learning objectives The course will introduce students to pedological survey principles and approaches. The course aims to provide basic knowledge on the genesis and evolution of soils and provide the basis for further studies specialized in soil knowledge as part of the terroir in viticulture. The course will also introduce students to the main techniques of working and managing soils both in relation to the cultivation of vines and in relation to climate change. Expected learning outcomes KNOWLEDGE AND UNDERSTANDING: To have developed the knowledge of the principles of Pedology. Knowledge of pedogenetic factors and processes and possible relationships with the wine terroir. APPLYING KNOWLEDGE AND UNDERSTANDING: Have an understanding of the approaches to the description of the station and the morphology of the pedological profile. MAKING JUDGMENT To be able to interpret the basic pedogenetic process. Ability to assess the suitability of a soil for wine production according to the characteristics of the environment and the place where it is located. Ability to interpret the experimental results of chemical-physical analysis of a soil. COMMUNICATION SKILLS Being able to present works on scientific themes clearly and briefly. LEARNING SKILLS Being able to describe scientific topics related to Pedology in written and oral form. This skill will be developed through the active involvement of students through oral class and field discussions on specific topics related to the course.
THE SOIL IN THE TERROIR	Second Semester	6	AGRI-06/C		Learning objectives The course will introduce students to pedological survey principles and approaches. The course aims to provide basic knowledge on the genesis and evolution of soils and provide the basis for further studies specialized in soil knowledge as part of the terroir in viticulture. The course will also introduce students to the main techniques of working and managing soils both in relation to the cultivation of vines and in relation to climate change. Expected learning outcomes KNOWLEDGE AND UNDERSTANDING: To have developed the knowledge of the principles of Pedology. Knowledge of pedogenetic factors and processes and possible relationships with the wine terroir. APPLYING KNOWLEDGE AND UNDERSTANDING: Have an understanding of the approaches to the description of the station and the morphology of the pedological profile. MAKING JUDGMENT To be able to interpret the basic pedogenetic process. Ability to assess the suitability of a soil for wine production according to the characteristics of the environment and the place where it is located. Ability to interpret the experimental results of chemical-physical analysis of a soil. COMMUNICATION SKILLS Being able to present works on scientific themes clearly and briefly. LEARNING SKILLS Being able to describe scientific topics related to Pedology in written and oral form. This skill will be developed through the active involvement of students through oral class and field discussions on specific topics related to the course.
121125 - VITICULTURE I	First Semester	6	AGRI-03/A		Learning objectives Objective of the course* Provide basic knowledge of the grapevine biological system The course will take into account the physiological bases of the viticultural management practices. Knowledge and understanding* Have learnt about endogenous and exogenous factors controlling plant growth and understood their interactions Applying knowledge and understanding* Be able to hypothesise and argue the behaviour of vines in response to different environmental and/or technical drivers Making judgements* Be able to formulate connections between the different contents learnt. Communication skills* Be able to present contents with clarity and ownership of language using scientific terminology. Have developed learning skills to also individually deepen in professional practice the topics covered during the course.
118963 - AGRICULTURAL CHEMISTRY AND TERROIR	-	11	-	-	Learning objectives The course will introduce students to pedological survey principles and approaches. The course aims to provide basic knowledge on the genesis and evolution of soils and provide the basis for further studies specialized in soil knowledge as part of the terroir in viticulture. The course will also introduce students to the main techniques of working and managing soils both in relation to the cultivation of vines and in relation to climate change. Expected learning outcomes KNOWLEDGE AND UNDERSTANDING: To have developed the knowledge of the principles of Pedology. Knowledge of pedogenetic factors and processes and possible relationships with the wine terroir. APPLYING KNOWLEDGE AND UNDERSTANDING: Have an understanding of the approaches to the description of the station and the morphology of the pedological profile. MAKING JUDGMENT To be able to interpret the basic pedogenetic process. Ability to assess the suitability of a soil for wine production according to the characteristics of the environment and the place where it is located. Ability to interpret the experimental results of chemical-physical analysis of a soil. COMMUNICATION SKILLS Being able to present works on scientific themes clearly and briefly. LEARNING SKILLS Being able to describe scientific topics related to Pedology in written and oral form. This skill will be developed through the active involvement of students through oral class and field discussions on specific topics related to the course.
AGRICULTURAL CHEMISTRY	Second Semester	5	AGRI-06/B		Learning objectives At the end of the course the student will acquire: - knowledge of the chemical-physical properties and the chemical reactivity of the components of grapes, musts and wines; the review of biomolecules carried out during the course will also be extended to their impact on the food sector and understanding of the basic reactions that occur in winemaking, storage, aging, stabilization and bottling (knowledge and understanding) It will be stimulated during the course of the teaching: - the ability to analyze, on the basis of the acquired knowledge, the possible interactions between the constituents present and their modifications in food or oenological matrix subjected to various types of deliberate transformations or alterations (applying knowledge and understanding) - Making judgments; the teaching will put the student in a position to work in independent judgment also through critical consultation and comparison of teaching materials of various types (critical skills). - the ability to document and communicate acquired knowledge with appropriate terminology (communication skills) - the ability to promote one's self-updating (learning skills)
118577 - DIFESA DELLA VITE	-	12	-	-	Learning objectives The aim of the course is to provide students with the basis for understanding the biology and ecology of insects, particularly those of grapevine. Morphology, anatomy and physiology of insects as well as methods for the monitoring and control of harmful insect populations, according to current legislation, will be addressed. In addition, methods are provided for the identification of the main groups and the knowledge of insects that infested the grapevine is deepened. The course pursues the following educational objectives: KNOWLEDGE AND UNDERSTANDING Development of knowledge of the basic principles of general and applied entomology; identification of the most important insects (order level) in agricultural area and comprehension of the role these organisms play in ecosystems. Learning the main monitoring strategies of insects and how to apply them correctly. Knowledge of integrated and organic pest control strategies. Knowledge of the main insects that cause damages to grapevine. APPLYING KNOWLEDGE AND UNDERSTANDING Understanding of experimental approaches to entomology discussed in class and their applications to specific cases. MAKING JUDGMENTS Interpretation of entomological issues, in analogy with what was discussed in class. Application of the knowledge acquired in the course to manage the various phytosanitary issues. COMMUNICATION SKILLS Use of the correct technical-scientific terminology in the description of the course topics. Synthesis skills and communicative effectiveness in the description of the course topics. LEARNING SKILLS Knowledge of the topics of the course and critical ability to understand the crucial aspects of a phytosanitary problem, how to deal with it, and how to carry out the necessary insights.
ENTOMOLOGIA	Second Semester	6	AGRI-05/A		Learning objectives The aim of the course is to provide students with the basis for understanding the biology and ecology of insects, particularly those of grapevine. Morphology, anatomy and physiology of insects as well as methods for the monitoring and control of harmful insect populations, according to current legislation, will be addressed. In addition, methods are provided for the identification of the main groups and the knowledge of insects that infested the grapevine is deepened. The course pursues the following educational objectives: KNOWLEDGE AND UNDERSTANDING Development of knowledge of the basic principles of general and applied entomology; identification of the most important insects (order level) in agricultural area and comprehension of the role these organisms play in ecosystems. Learning the main monitoring strategies of insects and how to apply them correctly. Knowledge of integrated and organic pest control strategies. Knowledge of the main insects that cause damages to grapevine. APPLYING KNOWLEDGE AND UNDERSTANDING Understanding of experimental approaches to entomology discussed in class and their applications to specific cases. MAKING JUDGMENTS Interpretation of entomological issues, in analogy with what was discussed in class. Application of the knowledge acquired in the course to manage the various phytosanitary issues. COMMUNICATION SKILLS Use of the correct technical-scientific terminology in the description of the course topics. Synthesis skills and communicative effectiveness in the description of the course topics. LEARNING SKILLS Knowledge of the topics of the course and critical ability to understand the crucial aspects of a phytosanitary problem, how to deal with it, and how to carry out the necessary insights.
PATOLOGIA	Second Semester	6	AGRI-05/B		Learning objectives The course aims to provide the student with the basics to understand the dynamics of the pathogens of the vineyard system and the protection systems
118962 - VITICULTURE II	Second Semester	6	AGRI-03/A		Learning objectives academic year of reference:2020-2021 Educational objectives: At the end of the course the student will acquire: - knowledge of the chemical-physical characteristics of the components of grapes, musts, and wines; the review of biomolecules carried out during the course will also be extended to their impact on the food sector - understanding of the basic reactions that occur in winemaking, storage, aging, stabilization, and bottling - ability to document and communicate knowledge acquired with appropriate terminology; - ability to promote self-updating. The course will allow the student to: (i) acquire knowledge on Italian wine biodiversity and the ability to consult national / regional databases functional to the knowledge and enhancement of the main traditional and ancient Italian vines divided by regions; (ii) acquire knowledge on the main environmental emergencies and the effects on the cultivation of vines in the world; (iii) acquiring functional methodologies for the characterization of the wine-growing vocationality, with particular attention to the current climatic trends. The course will also allow the student to: understand and interpret qualitative production results according to the relationship between grape variety, environment, soil; to acquire knowledge on canopy and soil management techniques functional to preserve the quality of production and environmental sustainability (iii) acquire information on the possibility of managing the spatial variability of the vineyard (qualitative and quantitative) thanks to the use of new technologies such as precision viticulture - from remote and proximal sensing.
18137 - FOOD MICROBIOLOGY	Second Semester	6	AGRI-08/A		Learning objectives The student gets the knowledge of the microorganisms involved in food processes with specific reference to the preparation, conservation and microbiological quality of food products. To provide the main knowledge on the presence of microorganisms in food, microbial ecology in agri-food ecosystems. Role of microorganisms in food, fermentative metabolism, pathogenic bacteria and beneficial bacteria for human health. To learn the notions concerning the meaning of microorganisms in food and their relationship to production technologies.

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
120399 - PRINCIPLES OF UNIT OPERATIONS IN FOOD ENGINEERING	First Semester	6	AGRI-07/A		Learning objectives Objective of the course* To provide the knowledge for the description of the phenomena at the basis of food technologies and biotechnologies and their framing in the approach scheme of "Unit Operations". The course will take into account several examples of applications of unit operations in the food industry. Knowledge and understanding* To develop knowledge of the principles underlying unit operations, major unit operations and corresponding equipment. Applying knowledge and understanding* To know how to make block diagram of processes and use quantitative methods of computation to solve exercises related to food and biotechnological systems, with particular reference to macroscopic matter and energy balances. Making judgements* To know how to independently collect, select and evaluate information necessary for the analysis and resolution of problems related to unit operations in food and biotechnology. Communication skills* Communication Skills: to know how to communicate information, ideas, problems and solutions related to unit operations in the food and biotechnology industry to both specialist and non-specialist audiences. Learning skills* To develop those learning skills that will allow for continued independent or partially guided study of unit operations.
120401 - CHEMISTRY AND BIOTECHNOLOGIES OF FERMENTATIONS	First Semester	8	CHEM-07/C		Learning objectives The purpose of this course is to provide the student with a detailed knowledge of microbial physiology and microbial interactions during food fermentation and the importance of the correct selection of microorganisms for precise control of the fermentation processes. EXPECTED LEARNING RESULTS Knowledge and understanding The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and fermentation techniques to produce fermented foods and beverages. Applying Knowledge and Understanding What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies. Autonomy of judgment The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking. Communication skills The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web. Learning ability The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.
120402 - OENOLOGY II	First Semester	8	AGRI-07/A		Learning objectives 1. TRAINING OBJECTIVES According with the training objectives of the CdL Food and Wine Technologies, the teaching is aimed at providing an articulated and systematic knowledge of winemaking of different types of wine and developing professional skills that will allow to follow the transformation phases of grape and wine. 2. EXPECTED LEARNING OUTCOMES I. Knowledge and understanding General aspects and interconnections of chemical, biochemical and microbiological phenomena that may occur during winemaking and storage of wines II. Applying knowledge and understanding Operational tasks of managing chemical, biochemical and microbiological phenomena that may occur during winemaking and storage of wines, in relation to the productive objective III. Making judgments By analyzing examples of process criticality, the ability to interpret, understand, and re-elaborate the possible solutions IV. Communication skills Ability to expose clearly and briefly, in addition to arguing with professional terminology, case studies in classroom and laboratory V. Learning skills Attitude to analyze the subject matter, to study from different sources and to make the appropriate relations between the theoretical aspects of the classroom and the texts with those applied in laboratory and cellar ping professional skills that will allow to follow the transformation phases of grape and wine.
120406 - OPTIONAL COURSES	First Semester	12
120408 - PROJECT WORK AND FINAL EXAM	Second Semester	3
120407 - INTERNSHIP	Second Semester	8
120405 - PLANTS AND MACHINERY OF WINE INDUSTRY	Second Semester	6	AGRI-04/B		Learning objectives Objective of the course* The student will acquire basic skills to develop the mechanization of the operations of the wine-making companies. In particular, he must be able to choose suitable machines for quality production (knowing materials, operating modes) and respecting constraints on mechanization (economic, environmental, safety, etc.). The course will take into account aspects related to technological innovation and sustainability, with a focus on production efficiency and compliance with current regulations. Knowledge and understanding* The student will acquire knowledge and understanding about the principles underlying the design and operation of machines and plants, and will be able to introduce them into viticulture and enology companies, while respecting various types of constraints. Applying knowledge and understanding* The student will have to acquire the skills to apply the theoretical knowledge of the topics dealt with in the course with a critical sense for the identification of individual machines, machinery, or a processing plant for viticulture and enology. Making judgements* The student should be able to select specific machines and plants suitable for the viticulture and enology industry in a targeted manner without letting them be influenced by the construction companies and also by respecting the social, scientific or ethical aspects of each mechanization decision. Communication skills* Students should be able to communicate machine and plant information and their technical and economic requirements to third parties (employers, clients such as wine industries, farms, etc.), motivating them to make choices. Learning skills* The articulation of the course will be developed in such a way as to convey to the students at first the "transversal" basic concepts, regarding any type of machine. Next, individual types of machines will be treated (the most common in viticulture and enology). The topics will be dealt with to stimulate the will to learn, in the logic of gradually developing knowledge, from mechanical materials, principles, construction and safety, to machine management. The same logic is required in the creation of a presentation that will be considered in the assessment of learning.
121286 - ENOLOGICAL INNOVATION	-	8	-	-	Learning objectives Objective of the course* The course is addressed to give significant information and knowledge tools aimed at finalizing the arguments and the notions already treated and developed along the courses of Enology and Viticulture. In detail, within the educational activities, frontal lectures in the classroom (or provided remotely) together with technical visits and experiences directly carried out at the winery will be provided to the students. The goal of this approach is to treat the technical topics related to viticulture and enology from a very practical point of view. It is planned that some parts of the educational program will be offered as seminars including the participation of technicians and skilled professionals The course will also take into account to offer to the students some activities which simulate technical, economic, and managerial activities used to be carried out by the professionals of viticulture and enology in their job. Knowledge and understanding* The students’ aptitude to acquire the principles on which viticultural and enological practices are based will be tested. Particularly, those arguments will be developed with respect to their practical and operative implications Applying knowledge and understanding* To know how to transfer the theoretical knowledge into the wine industry, typically characterized by the production peculiarities: from the vine to wine bottle commercialized and addressed to the final consumer. Making judgements* To know how to independently collect, select and evaluate information useful to analyze and solve the problems related to the wine industry from a really operative point of view. Communication skills* Communication Skills: to know how to communicate information, ideas, problems and solutions related to the wine industry from a really operative point of view to both specialist and non-specialist audiences. Learning skills* To develop those learning skills that will allow to transfer the knowledge into operative situations and conditions performantly.
SPECIAL WINE PRODUCTION		4	AGRI-07/A		Learning objectives Objective of the course* The course is based on one didactic modulus addressed to the knowledge of oenological procedures known as 'special vinifications'. Within that contest, the themes associated with the wine grape quality derived from the overripening and enrichment processes and the knowledge of related vinification techniques will be proposed. The production of wines coming from grape dehydration and withering processes (sweet or dry and reinforced), together with botrytized, fortified, and sparkling wines will be described Moreover, the processes aimed at producing wine through carbonic maceration techniques will be treated. At the same time, the procedures finalized to prepare the wine grapes with the goal to be processed into vinification protocols for special wine production will be described. Knowledge and understanding* At the end of the course, the students will have acquired the knowledge useful, if combined with the notions already received in the basic courses of enology, to the elaboration of the so-called ‘special wines’, and to their quality characterization. Applying knowledge and understanding* The student will demonstrate to have assumed the learning ability useful to the comprehension and detection of all the fundamental notions provided by the course in relation to the enological protocols for special wines production. Making judgements* Based on the received training, the student will be able to collect information and data referred to the main attributes and processes of special wines production, by formulating independently judgements and personal considerations. Communication skills* The student will demonstrate its aptitude to describe processes, transfer information, ideas, problems and solutions to specialist and non-specialist interlocutors. Learning skills* The student will demonstrate to have assumed the learning ability useful to the comprehension and detection of all the fundamentals notions provided by the course.
APPLIED ENOLOGY		4	AGRI-07/A		Learning objectives Objective of the course* The course is addressed to give significant information and knowledge tools aimed at finalizing the arguments and the notions already treated and developed along the courses of Enology and Viticulture. In detail, within the educational activities, frontal lectures in the classroom (or provided remotely) together with technical visits and experiences directly carried out at the winery will be provided to the students. The goal of this approach is to treat the technical topics related to viticulture and enology from a very practical point of view. It is planned that some parts of the educational program will be offered as seminars including the participation of technicians and skilled professionals The course will also take into account to offer to the students some activities which simulate technical, economic, and managerial activities used to be carried out by the professionals of viticulture and enology in their job. Knowledge and understanding* The students’ aptitude to acquire the principles on which viticultural and enological practices are based will be tested. Particularly, those arguments will be developed with respect to their practical and operative implications Applying knowledge and understanding* To know how to transfer the theoretical knowledge into the wine industry, typically characterized by the production peculiarities: from the vine to wine bottle commercialized and addressed to the final consumer. Making judgements* To know how to independently collect, select and evaluate information useful to analyze and solve the problems related to the wine industry from a really operative point of view. Communication skills* Communication Skills: to know how to communicate information, ideas, problems and solutions related to the wine industry from a really operative point of view to both specialist and non-specialist audiences. Learning skills* To develop those learning skills that will allow to transfer the knowledge into operative situations and conditions performantly.

CHOICE GROUPS	YEAR/SEMESTER	CFU	SSD	LANGUAGE

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