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.
Introduction and review of basic mathematical notions. Natural numbers, sum and product of natural numbers. Neutral element and inverses. Relative numbers and rational numbers. Irrational and real numbers. Consistency and density of the real numbers. Units of measurement and conversion factors. Intervals. Operations. Scientific notation. Approximations. Equations and inequalities. Sets, inclusion relation, set representation with Eulero-Venn diagrams. Intersection, union, difference. Complement operation and cartesian product. Properties of the set operations.
Functions and Properties of function. Injective, surjective, bijective functions. Real Functions of a Real Variable and their Geometrical Representation: graph, domain, codomain and image. Symmetry. Increasing and decreasing functions. Dependent and independent variables. Functional notation. Range and domain. The graph of a function. Function transformations: shifting, stretching, reflecting, sum, product and composition. Inverse functions. One-to-one and invertible functions. Determining the graph and equation of the inverse.
Algebraic functions. Linear functions, quadratic functions, polynomial, power and rational functions. Transcendental functions: exponential and logarithmic functions. Introduction to trigonometric functions. Function composition. The inverse function.
Limits and Continuity. Definition of limits, properties and calculating the limits. Limits of functions, continuity and asymptotes.
Derivatives The Tangent to a Curve and the Derivative of a Function. Definition and calculation of derivative: algebraic and transcendental functions. The First and Second Derivatives. Left and right derivatives, higher order derivatives. Necessary condition of differentiability (with proof). Non differentiable functions.. Global and local maximum and minimum. Extreme value theorem. Differentiability and monotonicity. Differentiability and local extremes. Concavity and inflection points (with proofs). Necessary and sufficient conditions for the existence of inflection points (with proofs). De l’Hospital Theorem.
Integration. Definite integration. Integrable and non integrable functions. Properties of the definite integral. Indefinite integration and antiderivatives. The fundamental theorem of calculus. Integration formulas. Integration by part and substitution.
Linear algebra. Vectors, vector spaces, geometric representation of vectors, linear dependence and independence. Matrices and properties. Determinants. Properties of determinants. Rank of a matrix. Matrix operations. Systems of linear equations. Rouché-Capelli theorem. Cramer rule. Eigenvalues and eigenvectors.
Statistics. Notions of descriptive statistics: variables, categories and statistical units. Frequency distribution and graphical representations. Position measures: mean, median and mode. Variability and shape of a distribution. Analysis of the association between two characters, the ordinary least squares (OLS) estimator. Introduction to the linear regression models.
Introduction to probability. Notion of event. Probability distributions. Axioms of probability. Independent events and incompatible events. Conditional probability. Bayes theorem. Random variables and probability distributions. Introduction to statistical inference and the theory of hypothesis testing.
examMode
The exam consists of a WRITTEN TEST that includes practical and theoretical questions and is considered passed with a grade of at least 18/30.
The written test is structured with the aim of verifying the understanding of the topics covered in the course and the ability to correctly apply the theoretical notions in the resolution of exercises.
In the evaluation of the test and in the attribution of the final grade, the level of theoretical knowledge of the topics and the ability to correctly apply the concepts and theoretical notions in the resolution of the exercises will be taken into account.
The ORAL TEST is optional. Any student who has passed the written test (with a grade of at least 18/30) can still take the oral examination.
books
REFERENCE TEXTS:
Cea D., Secondi L. Elementi di Statistica e Matematica. Per le scienze applicate. Libreria universitaria Edizioni, 2022
Di Pietro M, Milliani S, Secondi L., Esercizi e Applicazioni di Statistica e matematica. Libreria universitaria Edizioni, 2024
mode
Lectures (48 h.)
Exercises (8 h)
classRoomMode
Il corso è strutturato in lezioni ed esercitazioni, entrambe con frequenza degli studenti fortemente raccomandata. Le lezioni e gli esercizi in classe permetteranno agli studenti di acquisire gli strumenti metodologici tipici del corso attraverso il riferimento a esercitazioni numeriche e applicate.
bibliography
• Abate M. (2017) Matematica e Statistica. Le basi per le scienze della vita. Mc-Graw Hill Education
• Anichini G., Conti G., Paoletti R. (2013) Algebra lineare e geometria analitica. Eserciziario. Pearson
• Anichini G., Conti G., Paoletti R. (2019) Algebra lineare e geometria analitica. Pearson
• Annaratone S. (2017) Matematica sul campo. Metodi ed esempi per le scienze della vita. Pearson
• Bigatti A.M., Robbiano L. (2014) Matematica di base. Casa Editrice Ambrosiana
• Biggeri, L., Bini, M., Coli, A., Grassini, L., Maltagliati, M. (2012). Statistica per le decisioni aziendali. Pearson
• Bodine E.N., Lenhart S, Gross L.J., (2017) Matematica per le scienze della vita. UTET università
• Bonino D, Crucinio F.R, Fontana R, Pellerey F (2017) Elementi di statistica per l’ingegneria e l’architettura. Società editrice Esculapio
• Borra S, Di Ciaccio A. (2008) Statistica. Metodologie per le scienze economiche e sociali. Mc-Graw Hill
• Bramanti M., Pagani C.D., Salsa S. (2008). Analisi Matematica I. Zanichelli
• Cicchitelli G., D’Urso P., Minozzo M. (2018) Statistica: principi e metodi. Pearson
• Cicchitelli, G. (2012) Statistica: principi e metodi. Pearson
• Guerraggio A. (2018) Matematica per le scienze. Pearson
• Hass J., Weir M.D., Thomas G.B. (2014) Analisi matematica 1. Pearson
• Leoni R. (1998) Introduzione alla statistica descrittiva. Libreria Alfani Editrice
• Leti G. (1983) Statistica descrittiva. Il Mulino
• Marucci A. (2016) Lezioni di matematica generale. Edizioni Sette Città
• Monti A.C. (2008) Introduzione alla statistica. Edizioni Scientifiche Italiane
• Piccolo D. (1998) Statistica. Il Mulino
• Stock J.H., Watson M.K. (2012) Introduzione all’econometria. Pearson
• Villani V., Gentili G. (2012). Matematica. Comprendere e interpretare fenomeni delle scienze della vita. McGrawHill (Quinta edizione).
• Whitlock M., Schulter D. (2022) Analisi statistica dei dati biologici. Zanichelli
Introduction and review of basic mathematical notions. Natural numbers, sum and product of natural numbers. Neutral element and inverses. Relative numbers and rational numbers. Irrational and real numbers. Consistency and density of the real numbers. Units of measurement and conversion factors. Intervals. Operations. Scientific notation. Approximations. Equations and inequalities. Sets, inclusion relation, set representation with Eulero-Venn diagrams. Intersection, union, difference. Complement operation and cartesian product. Properties of the set operations.
Functions and Properties of function. Injective, surjective, bijective functions. Real Functions of a Real Variable and their Geometrical Representation: graph, domain, codomain and image. Symmetry. Increasing and decreasing functions. Dependent and independent variables. Functional notation. Range and domain. The graph of a function. Function transformations: shifting, stretching, reflecting, sum, product and composition. Inverse functions. One-to-one and invertible functions. Determining the graph and equation of the inverse.
Algebraic functions. Linear functions, quadratic functions, polynomial, power and rational functions. Transcendental functions: exponential and logarithmic functions. Introduction to trigonometric functions. Function composition. The inverse function.
Limits and Continuity. Definition of limits, properties and calculating the limits. Limits of functions, continuity and asymptotes.
Derivatives The Tangent to a Curve and the Derivative of a Function. Definition and calculation of derivative: algebraic and transcendental functions. The First and Second Derivatives. Left and right derivatives, higher order derivatives. Necessary condition of differentiability (with proof). Non differentiable functions.. Global and local maximum and minimum. Extreme value theorem. Differentiability and monotonicity. Differentiability and local extremes. Concavity and inflection points (with proofs). Necessary and sufficient conditions for the existence of inflection points (with proofs). De l’Hospital Theorem.
Integration. Definite integration. Integrable and non integrable functions. Properties of the definite integral. Indefinite integration and antiderivatives. The fundamental theorem of calculus. Integration formulas. Integration by part and substitution.
Linear algebra. Vectors, vector spaces, geometric representation of vectors, linear dependence and independence. Matrices and properties. Determinants. Properties of determinants. Rank of a matrix. Matrix operations. Systems of linear equations. Rouché-Capelli theorem. Cramer rule. Eigenvalues and eigenvectors.
Statistics. Notions of descriptive statistics: variables, categories and statistical units. Frequency distribution and graphical representations. Position measures: mean, median and mode. Variability and shape of a distribution. Analysis of the association between two characters, the ordinary least squares (OLS) estimator. Introduction to the linear regression models.
Introduction to probability. Notion of event. Probability distributions. Axioms of probability. Independent events and incompatible events. Conditional probability. Bayes theorem. Random variables and probability distributions. Introduction to statistical inference and the theory of hypothesis testing.
examMode
The exam consists of a WRITTEN TEST that includes practical and theoretical questions and is considered passed with a grade of at least 18/30.
The written test is structured with the aim of verifying the understanding of the topics covered in the course and the ability to correctly apply the theoretical notions in the resolution of exercises.
In the evaluation of the test and in the attribution of the final grade, the level of theoretical knowledge of the topics and the ability to correctly apply the concepts and theoretical notions in the resolution of the exercises will be taken into account.
The ORAL TEST is optional. Any student who has passed the written test (with a grade of at least 18/30) can still take the oral examination.
books
REFERENCE TEXTS:
Cea D., Secondi L. Elementi di Statistica e Matematica. Per le scienze applicate. Libreria universitaria Edizioni, 2022
Di Pietro M, Milliani S, Secondi L., Esercizi e Applicazioni di Statistica e matematica. Libreria universitaria Edizioni, 2024
mode
Lectures (48 h.)
Exercises (8 h)
classRoomMode
Il corso è strutturato in lezioni ed esercitazioni, entrambe con frequenza degli studenti fortemente raccomandata. Le lezioni e gli esercizi in classe permetteranno agli studenti di acquisire gli strumenti metodologici tipici del corso attraverso il riferimento a esercitazioni numeriche e applicate.
bibliography
• Abate M. (2017) Matematica e Statistica. Le basi per le scienze della vita. Mc-Graw Hill Education
• Anichini G., Conti G., Paoletti R. (2013) Algebra lineare e geometria analitica. Eserciziario. Pearson
• Anichini G., Conti G., Paoletti R. (2019) Algebra lineare e geometria analitica. Pearson
• Annaratone S. (2017) Matematica sul campo. Metodi ed esempi per le scienze della vita. Pearson
• Bigatti A.M., Robbiano L. (2014) Matematica di base. Casa Editrice Ambrosiana
• Biggeri, L., Bini, M., Coli, A., Grassini, L., Maltagliati, M. (2012). Statistica per le decisioni aziendali. Pearson
• Bodine E.N., Lenhart S, Gross L.J., (2017) Matematica per le scienze della vita. UTET università
• Bonino D, Crucinio F.R, Fontana R, Pellerey F (2017) Elementi di statistica per l’ingegneria e l’architettura. Società editrice Esculapio
• Borra S, Di Ciaccio A. (2008) Statistica. Metodologie per le scienze economiche e sociali. Mc-Graw Hill
• Bramanti M., Pagani C.D., Salsa S. (2008). Analisi Matematica I. Zanichelli
• Cicchitelli G., D’Urso P., Minozzo M. (2018) Statistica: principi e metodi. Pearson
• Cicchitelli, G. (2012) Statistica: principi e metodi. Pearson
• Guerraggio A. (2018) Matematica per le scienze. Pearson
• Hass J., Weir M.D., Thomas G.B. (2014) Analisi matematica 1. Pearson
• Leoni R. (1998) Introduzione alla statistica descrittiva. Libreria Alfani Editrice
• Leti G. (1983) Statistica descrittiva. Il Mulino
• Marucci A. (2016) Lezioni di matematica generale. Edizioni Sette Città
• Monti A.C. (2008) Introduzione alla statistica. Edizioni Scientifiche Italiane
• Piccolo D. (1998) Statistica. Il Mulino
• Stock J.H., Watson M.K. (2012) Introduzione all’econometria. Pearson
• Villani V., Gentili G. (2012). Matematica. Comprendere e interpretare fenomeni delle scienze della vita. McGrawHill (Quinta edizione).
• Whitlock M., Schulter D. (2022) Analisi statistica dei dati biologici. Zanichelli
119026 - CHEMISTRY
-
11
-
-
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.
INORGANIC CHEMISTRY
COSTANTINO ZAZZA
First Semester
6
CHIM/03
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.
1. Introduction
States of aggregation of matter. Homogeneous and heterogeneous systems. Chemical elements and substances. Main techniques of separation. Chemical and physical transformations. Energy and chemical transformations. Intensive and extensive properties of matter. Fundamental laws of physics.
The atom: protons, neutrons and electrons. Atomic number and mass number: isotopes. Atomic masses and relative atomic masses. Chemical symbols and their quantitative meaning. Molecular compounds and ionic compounds. Relative molecular mass. Avogadro number. The mole concept.
2. Chemical formulas and equations
Chemical equations and balance. Kind of reactions: combinations, decomposition and combustion. Chemical analysis by combustion. Balanced equations and quantitative information. The concept of limitant reagent. Chemical reaction in solution: acid-base and precipitation. Balancing redox equations. Concentration of solutions and corresponding units.
3. Atomic structure
Electromagnetic radiation. Bohr model of the hydrogen atom. Atomic spectra. De Broglie and the wave nature of matter. Heisenberg's uncertainty principle. Schrodinger equation. Wave-particle duality. Atomic orbitals. Quantum numbers. Pauli exclusion principle. Electronic configuration of the elements. Principle of Aufbau. The periodic system of the elements. Periodic properties: Dimensions of atoms and ions, ionization energy, electron affinity. Metals, non-metals and metalloids. Notes on coordination compounds and their biological significance.
4. The chemical bond
Ionic and covalent bonding. Bond properties: order, distance and energy. Electronegativity and Dipolar moment. Lewis's structures. VSEPR model and geometry of molecules. Chemical bond theory: hybrid orbitals and resonance theory in chemistry. Magnetic properties of matter. Intermolecular forces. Hydrogen bond.
5. The gaseous state
Ideal gas state equation. Dalton's Law for gaseous mixtures. Density and relative density of gases and gaseous mixtures. Average molecular mass of a gaseous mixture. Kinetic-molecular theory and velocity distribution. Graham's effusion law. Experimental methods for the determination of the molecular masses of gaseous substances. Real gases, Van der Waals equation.
6. Condensed states
The Liquid state
Intramolecular and intermolecular interactions. Intermolecular interactions of an electrostatic nature. Enthalpy of vaporization and its dependencies. Hydrogen bond. Phase's equilibria. Vapour pressure. Phase transitions and related enthalpies. Clausius-Clapeyron equation. One component phase diagram. Water Phase diagram of water.
The Solid state
Crystalline lattices and elementary cells. Molecular, ionic, covalent and metallic solids. Polymorphism and allotropy. X-ray diffraction. Definition of solids based on symmetry and intermolecular interactions.
7. Chemical thermodynamics
Definition of thermodynamic system. Status functions. Cyclic and open transformations. Reversible and irreversible transformations. Heat, work and internal energy. First principle of thermodynamics. Enthalpy and Hess's law. Entropy. Second principle of thermodynamics. Spontaneous processes. Free energy. Third principle of thermodynamics. Introduction to the concept of chemical equilibrium.
8. Solutions
Solubility and dissolving processes. Gas solutions in liquids. Enthalpy of dissolution and effect of temperature on solubilization processes. Ideal solutions and real solutions. Raoult's law. Ebullioscopic elevation and cryoscopic lowering. Colligative properties of the ideal solutions and determination of the molecular masses of compounds. Osmosis. Not ideal solutions. Fractional distillation. Azeotropic mixtures. Henry's law. Activity and ionic strength.
9. Chemical equilibrium
Spontaneous processes and thermodynamic equilibrium in chemical reactions. Mass action law. Isoterm and isochoric of van't Hoff. Homogeneous equilibria. The principle of Le Chatelier. Effect of the variation in concentration of a reagent or a product on equilibrium. Effect of variation of volume, pressure and temperature on homogeneous equilibria. Heterogeneous equilibria.
10. Equilibria in Solution
Acid-base equilibria: General definitions (Arrhenius, Broensted-Lowry, Lewis). Strength of acids and bases and equilibrium constants. Molecular structure and properties of acid-base. Water autoionization. The pH and the pOH. PH calculation of acidic, basic and saline solutions. Buffer solutions. Solubility and solubility product of salts.
11. Chemical Kinetics
Reaction rate. Kinetic laws and integrated kinetic laws. Order and molecularity of a reaction. Arrhenius equation. Activation energy. Kinetic mechanism of reactions. Collision theory and theory of activated complex. Catalysis.
12. Electrochemical
Galvanic cells. Electrode and electrode reaction. Standard potential. Thermodynamics of galvanic cells. Nerst equation.
Stoichiometry: Mole. Molecular and minimal formulas. Nomenclature of the main inorganic compounds. Chemical equations and ponderal ratios. Limiting reactive. Law of gases and gaseous species in chemical reactions. Indirect analysis. Solutions and volumetric analysis. Gaseous, homogeneous and heterogeneous chemical balances. Thermochemistry and thermodynamics of reactions. Colligative properties of non-electrolytes and electrolytes solutions. PH calculation of acid, base and salts solutions. Buffer solutions. Solubility and solubility product of salts.
examMode
written and oral exams
books
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
mode
Lectures and numerical exercises.
bibliography
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
1. Introduction
States of aggregation of matter. Homogeneous and heterogeneous systems. Chemical elements and substances. Main techniques of separation. Chemical and physical transformations. Energy and chemical transformations. Intensive and extensive properties of matter. Fundamental laws of physics.
The atom: protons, neutrons and electrons. Atomic number and mass number: isotopes. Atomic masses and relative atomic masses. Chemical symbols and their quantitative meaning. Molecular compounds and ionic compounds. Relative molecular mass. Avogadro number. The mole concept.
2. Chemical formulas and equations
Chemical equations and balance. Kind of reactions: combinations, decomposition and combustion. Chemical analysis by combustion. Balanced equations and quantitative information. The concept of limitant reagent. Chemical reaction in solution: acid-base and precipitation. Balancing redox equations. Concentration of solutions and corresponding units.
3. Atomic structure
Electromagnetic radiation. Bohr model of the hydrogen atom. Atomic spectra. De Broglie and the wave nature of matter. Heisenberg's uncertainty principle. Schrodinger equation. Wave-particle duality. Atomic orbitals. Quantum numbers. Pauli exclusion principle. Electronic configuration of the elements. Principle of Aufbau. The periodic system of the elements. Periodic properties: Dimensions of atoms and ions, ionization energy, electron affinity. Metals, non-metals and metalloids. Notes on coordination compounds and their biological significance.
4. The chemical bond
Ionic and covalent bonding. Bond properties: order, distance and energy. Electronegativity and Dipolar moment. Lewis's structures. VSEPR model and geometry of molecules. Chemical bond theory: hybrid orbitals and resonance theory in chemistry. Magnetic properties of matter. Intermolecular forces. Hydrogen bond.
5. The gaseous state
Ideal gas state equation. Dalton's Law for gaseous mixtures. Density and relative density of gases and gaseous mixtures. Average molecular mass of a gaseous mixture. Kinetic-molecular theory and velocity distribution. Graham's effusion law. Experimental methods for the determination of the molecular masses of gaseous substances. Real gases, Van der Waals equation.
6. Condensed states
The Liquid state
Intramolecular and intermolecular interactions. Intermolecular interactions of an electrostatic nature. Enthalpy of vaporization and its dependencies. Hydrogen bond. Phase's equilibria. Vapour pressure. Phase transitions and related enthalpies. Clausius-Clapeyron equation. One component phase diagram. Water Phase diagram of water.
The Solid state
Crystalline lattices and elementary cells. Molecular, ionic, covalent and metallic solids. Polymorphism and allotropy. X-ray diffraction. Definition of solids based on symmetry and intermolecular interactions.
7. Chemical thermodynamics
Definition of thermodynamic system. Status functions. Cyclic and open transformations. Reversible and irreversible transformations. Heat, work and internal energy. First principle of thermodynamics. Enthalpy and Hess's law. Entropy. Second principle of thermodynamics. Spontaneous processes. Free energy. Third principle of thermodynamics. Introduction to the concept of chemical equilibrium.
8. Solutions
Solubility and dissolving processes. Gas solutions in liquids. Enthalpy of dissolution and effect of temperature on solubilization processes. Ideal solutions and real solutions. Raoult's law. Ebullioscopic elevation and cryoscopic lowering. Colligative properties of the ideal solutions and determination of the molecular masses of compounds. Osmosis. Not ideal solutions. Fractional distillation. Azeotropic mixtures. Henry's law. Activity and ionic strength.
9. Chemical equilibrium
Spontaneous processes and thermodynamic equilibrium in chemical reactions. Mass action law. Isoterm and isochoric of van't Hoff. Homogeneous equilibria. The principle of Le Chatelier. Effect of the variation in concentration of a reagent or a product on equilibrium. Effect of variation of volume, pressure and temperature on homogeneous equilibria. Heterogeneous equilibria.
10. Equilibria in Solution
Acid-base equilibria: General definitions (Arrhenius, Broensted-Lowry, Lewis). Strength of acids and bases and equilibrium constants. Molecular structure and properties of acid-base. Water autoionization. The pH and the pOH. PH calculation of acidic, basic and saline solutions. Buffer solutions. Solubility and solubility product of salts.
11. Chemical Kinetics
Reaction rate. Kinetic laws and integrated kinetic laws. Order and molecularity of a reaction. Arrhenius equation. Activation energy. Kinetic mechanism of reactions. Collision theory and theory of activated complex. Catalysis.
12. Electrochemical
Galvanic cells. Electrode and electrode reaction. Standard potential. Thermodynamics of galvanic cells. Nerst equation.
Stoichiometry: Mole. Molecular and minimal formulas. Nomenclature of the main inorganic compounds. Chemical equations and ponderal ratios. Limiting reactive. Law of gases and gaseous species in chemical reactions. Indirect analysis. Solutions and volumetric analysis. Gaseous, homogeneous and heterogeneous chemical balances. Thermochemistry and thermodynamics of reactions. Colligative properties of non-electrolytes and electrolytes solutions. PH calculation of acid, base and salts solutions. Buffer solutions. Solubility and solubility product of salts.
examMode
written and oral exams
books
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
mode
Lectures and numerical exercises.
bibliography
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
118916 - ENGLISH LANGUAGE B1
IVANO CROSIO
First Semester
6
L-LIN/12
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.
The student can understand straightforward factual information about common everyday or job related topics, identifying both general messages and specific details, provided speech is clearly articulated in a generally familiar accent. Can read straightforward factual texts on subjects related to his/her field and interests with a satisfactory level of comprehension. Can reasonably fluently sustain a straightforward description of one of a variety of subjects within his/her field of interest, presenting it as a linear sequence of points. Can clearly express feelings about something experienced and give reasons to explain those feelings. Can write straightforward connected texts on a range of familiar subjects within his/her field of interest, by linking a series of shorter discrete elements into a linear sequence.
Lectures are delivered by means of materials distributed on the Moodle platform and Power Point slides prepared by the lecturer on various topics related to the degree course. The various linguistic structures and the grammatical part are also explained.
examMode
The final proficiency test will be written and oral
For the written: composition on one of the topics covered in class;
For the oral: discussion of the topic covered in the written
The topic for the written and oral will be related to a topic relevant to one's undergraduate course.
The use of dictionaries is allowed.
books
Materials provided by the lecturer and available on the Moodle platform
classRoomMode
Attendance to the classes is strongly recommended
bibliography
Materials provided by the lecturer and available on the Moodle platform
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
ANNA MARIA FAUSTO
First Semester
6
BIO/05
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.
Introduction to the study of Biology: the experimental approach. Chemical basis of life. Organic molecules: structure and biological functions of carbohydrates, lipids, proteins and nucleic acids. Key Features of the structure and cellular functions. The eukaryotic and prokaryotic cell. The plant and animal cell. Cytoplasmic organelles. The cytoskeleton. The cell membrane structure and function. The nucleus and its molecular components. Inheritance and information. Replication and DNA repair. Cell reproduction. Meiosis and recombination. Transfer of genetic information from DNA to proteins: protein synthesis. Genetic code. Gene expression and cellular properties. The energy flow and metabolism. Cellular respiration. Photosynthesis. Autotrophy and heterotrophy. The species. General concepts of evolution, biodiversity, systematics and phylogeny. General principles of ecology. Intraspecific and interspecific relationships: competition, predation, symbiosis, parasitism. Plant organisms. Plant tissues. Structural plans of the plants. Introduction to Plant Physiology. The vegetative and sexual reproduction. Angiosperms: general characteristics. Main families of angiosperms. Animal organisms: the animal tissues. Body plans of animals. Adaptive physiology. Reproduction and development. Major animal phyla with particular reference to Arthropoda and Chordata phyla.
examMode
The student will have to demonstrate that they have learned all the topics included in the program. In the final evaluation for the attribution of the vote, the following will be taken into account: the level of knowledge of the contents, the ability to link the theoretical concepts to concrete examples, the mastery of expression, using the correct scientific terminology.
The student is given the opportunity to take an intermediate test (a written test with multiple choice questions) on the first part of the program and, once the intermediate test has been passed, a final oral test on the second part.
books
The teaching material shown in class will be made available through the moodle platform.
A unitary text calibrated on the course is not available on the market. For this reason, students are warmly invited to follow the lessons, possibly integrating the notes and teaching material made available with a university-level general biology text in which to identify the parts that refer to the course program.
By way of example:
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La cellula (1-2.3-2.4-3-4-5-6-8-9-10) Zanichelli, fifth italian edition
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - L'ereditarietà e il genoma (Cap. 11-12-14-15.1related to the fifth italian edition) Zanichelli
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia – L'evoluzione e la biodiversità (Cap. 20-22-30-31.4-32.3-32.4 related to the fifth italian edition) Zanichelli
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La biologia delle piante (Cap.34-35-38 related to the fifth italian edition) Zanichelli
classRoomMode
Frequency recommended but optional
bibliography
See texts
118932 - COMPUTER SKILLS
ROBERTO MOSCETTI
First Semester
2
AGR/09
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.
1) The hardware and software of a personal computer
2) File and folder management at a basic level
3) Web search engines
4) Basic use of Microsoft Word
5) Basic use of Microsoft Excel
6) Basic use of Microsoft Powerpoint
7) Bibliography management using Mendeley software
8) Security risks: adware, malware and viruses
examMode
The final exam is aimed at verifying the understanding of the topics covered during the course and the ability to apply the knowledge acquired.
The examination is conducted in written and/or oral form.
There is no grade, but a qualification is awarded.
books
Dennis Curtin, Kim Foley, Kunal Sen, Cathy Morin. Information Technology: The Breaking Wave. McGraw-Hill, 1998
mode
The teaching includes 16 hours of frontal lessons, which will be combined with hours of distance learning when necessary. During the teaching hours the teacher will use presentations and other material (e.g. short videos) which will be made available to students through the Google Drive and Moodle platform. During lessons it is preferable for students to be equipped with a laptop.
classRoomMode
Frequency is optional, but presence is recommended.
bibliography
Lesson slides and other material made available through Google Classroom, Youtube, Moodle and Google Drive.
16269 - PLANT GENETICS
MARIO CIAFFI
Second Semester
6
AGR/07
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.
The course is organized into four major sections:
1) MENDELIAN GENETICS
2) MOLECULAR GENETICS
3) MUTATIONS
4) IN-DEPTH INFORMATION concerning:
a) some applications of Molecular methodologies for varietal identification and traceability in agri-food chains;
b) some aspects related to the origin, phylogeny and evolution of grapevine and the cultivated wheats.
MENDELIAN GENETICS
- Mendel's principles
Monohybrid crosses: the principles of dominance and segregation; dihybrid crosses: the principle of independent assortment.
- Chi square test.
- Extension of Mendel's principles: partial dominance, codominance, multiple alleles, epistasis, genetic linkage, pleiotropy.
- Mitosis and meiosis, chromosome theory of inheritance.
MOLECULAR GENETICS
- Structures of DNA and RNA, the organization of DNA in chromosomes.
- The central dogma of molecular biology: replication, transcription and translation, the genetic code.
- Gene structure and regulation.
IN-DEPTH INFORMATION
Molecular methodologies
- Polymerase chain reaction (PCR)
- Molecular markers and their use in varietal identification and traceability in agri-food chains.
Origin and evolution of the gravine and main plants of food interest.
- Origin of the grapevine and genetic variability of grapevine varieties
- Modern grapevine varieties resistant to the main fungal diseases such as powdery mildew and downy mildew
- Origin and evolution of cultivated wheat
- Ancient and modern grains: classification and meaning and main differences on the agronomic, nutritional, health and technological level.
examMode
Oral examination based on the individual evaluation of the student by formulating two/three questions about the different major sections of the course: Mendelian genetics, molecular genetics, mutations. Further questions may concern the use of molecular markers in varietal identification and traceability in agri-food chains and the origin and evolution of grapevine and plants of food interest, with particular attention to the cultivated wheats.
In particular, consistent with the expected learning results, in the oral test students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary traits; 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 mechanisms of regulation of the gene expression in eukaryotes; 6) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 7) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
The oral test is considered sufficient if the student answers clearly and exhaustively to the the two questions concerning the three macro-sectors of the course: Mendelian genetics, molecular genetics, mutations.
books
Notes and slides of the lectures provided by the teacher.
Textbook: Lorenzetti F., Ceccarelli S., Veronesi F., Rosellini D., Albertini E.
Genetica agraria, Quinta edizione Patron 2023
Additional books for Molecular Genetics
Peter J. Russel. Genetica. Un approccio molecolare. Ed. Pearson, 2019.
Snustad P.D., Simmons M.J. Principi di genetica, Edises 2014.
mode
The course is organised into classrom lessons (44 hours) and practical experience in the laboratory (4 hours). During the lessons, the main issues related to the four major sections of the course (mendelian genetics, molecular genetics, mutations, PCR, molecular markers and the origin and evolution of the gravine and main plants of agri-food interest) will be analyzed. Lessons will also involve directly the students in order to verify their previous knowledge and the level of learning of the topics during the course. Laboratory exercitations will address the use of molecular methodologies for varietal identification and traceability in agri-food chains.
bibliography
Notes and slides of the lectures provided by the teacher.
Textbook: Lorenzetti F., Ceccarelli S., Veronesi F., Rosellini D., Albertini E.
Genetica agraria, Quinta edizione Patron 2023
Additional books for Molecular Genetics
Peter J. Russel. Genetica. Un approccio molecolare. Ed. Pearson, 2019.
Snustad P.D., Simmons M.J. Principi di genetica, Edises 2014.
18316 - PRINCIPLES OF AGRI-FOOD AND WINE ECONOMY
ANNA CARBONE
Second Semester
8
AGR/01
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.
Microeconomics (6 CFU)
• Introduction to Economics and its analytical tools
• The objects studied by Microeconomics.
• Rationality in Economics. The concept of opportunity cost
• Ways of organizing the economic life
• Economic agents and the marketplace
• The demand function and its determinants
• The supply function and its determinants
• The production function
• Production Costs analysis
• Prices and market equilibrium. Surplus: concept and measure. Efficiency in economics.
• The competitive market
• Monopoly
• Market failures: externalities and public goods
• The role of the public sector in the economy: objectives and tools. Tax, subsidies and other economic policies.
• The cobweb model; market margins in markets with multiple layers
The Agri-food System: general features and focuses on the Italian case (2 CFU)
• The Agri-food System in the macro economy
• Agri-food consumption: time-trends and actual situation
• The main component of the System: Agriculture, food industry and retail: trends and features. International comparisons.
• Focus on Short Food chains: SWOT analysis
• The Italian wine sector
• The wine sector in the Lazio region
examMode
two intermediate written tests with multiple choice questions, open questions and graphic and numerical exercises.
a subsequent final oral test after the end of the course during the regular exam sessions with theoretical questions on the first part (microeconomics) and a question on the special part related to the agri-food sector. For those who have passed the exonerations and intend to confirm the score obtained, the oral exam includes only one question on the first part (for the part of the program not included in the exemptions)
books
Testi consigliati
1) SLIDES AS FOR THE LESSONS AND OTHER MATERIALS PREPARED BY THE POFESSOR.
2) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
3) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Economia, 20esima edizione italiana, McGraw Hill
4) Lieberman Marc;Hall Robert E., 2010, Principi di Economia, Apogeo
5) OTHER MICROECONOMICS TEXTBOOKS AGREED WITH THE PROFESSOR
6) FOR THE TWO CREDITS OF THE ITALIAN AGRI-FOOD SYSTEM THE PROFESSOR WILL RELEASE REFERENCES AND AD HOC MATERIALS. (AVAILABLE IN MOODLE)
classRoomMode
weekly lessons as per official schedule. week of interruption of teaching to allow the carrying out of the intermediate tests
bibliography
Testi consigliati
1) SLIDES AS FOR THE LESSONS AND OTHER MATERIALS PREPARED BY THE POFESSOR.
2) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
3) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Economia, 20esima edizione italiana, McGraw Hill
4) Lieberman Marc;Hall Robert E., 2010, Principi di Economia, Apogeo
5) OTHER MICROECONOMICS TEXTBOOKS AGREED WITH THE PROFESSOR
6) FOR THE TWO CREDITS OF THE ITALIAN AGRI-FOOD SYSTEM THE PROFESSOR WILL RELEASE REFERENCES AND AD HOC MATERIALS. (AVAILABLE IN MOODLE)
14975 - PHYSICS
SIMONE SPADINISIMONE SPADINI
Second Semester
6
FIS/07
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.
1. Introduction:
- Models, theories, laws, measurements and uncertainties. Unit of measurement (International System)
- Scalars, vectors and operations between them
2) Basics of kinematics:
- Position, velocity and acceleration vectors
- Rectilinear motion, motion decomposition
3) Dynamics
- Newton's laws
- Applications, friction forces, normal, weight, Hooke's law
- Periodic motions, uniform circular motion, harmonic motion
4) Work and energy
- Definition of work, power
- Conservative forces, potential energy, conservation of mechanical energy
5) Collisions and momentum
- Elastic and inelastic collisions
- conservation of momentum
6) Rotational dynamics
- Moment of inertia
- Rotational kinetic energy
- Angular momentum and its conservation
7) Fluid dynamics
- Statics: pressure, Stevino's law, Pascal's and Archimedes' principles
- Fluid dynamics, Bernoulli equation
- Surface tension and capillarity
8) Waves
- Wave motion, propagation and characteristics of waves
9) Temperature and kinetic energy
- Thermometric scales and thermal expansion
- Principle 0 of thermodynamics
- Gas law, absolute temperature, kinetic theory of gases
10) The heat
- Internal energy and heat transfer
- State changes and latent heat
----
1) Electric field
- Structure of the atom, electric charges and Coulomb's law
- Electric field, electric potential and electric potential energy
- Electrical capacity
2) Electric current
- Ohm's laws, Joule effect, electromotive force and simple circuits
- Kirchhoff's laws
3) Magnetic field
- Characteristics of the magnetic field, Lorentz force
4) Electromagnetic induction and Faraday's laws
- Induced electromotive force, Faraday Neumann Henry Lentz law
- Notes on time-varying electric and magnetic fields
- Notes on the magnetic properties of matter
5) Electromagnetic waves
- Physical meaning of Maxwell's equations
examMode
optional oral test
for partial tests:
the written test is made up of a variable number of questions (20 - 30) made up of approximately 20% of problems which require completion and the remaining 80% of theory questions
for the entire exam:
the written test is made up of a variable number of questions (8 - 10) made up of approximately 60% of problems which require completion and the remaining 40% of theory questions
books
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
the available slides are present on moodle
mode
face-to-face lessons
classRoomMode
the methods are established by the degree course department
bibliography
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
1. Introduction:
- Models, theories, laws, measurements and uncertainties. Unit of measurement (International System)
- Scalars, vectors and operations between them
2) Basics of kinematics:
- Position, velocity and acceleration vectors
- Rectilinear motion, motion decomposition
3) Dynamics
- Newton's laws
- Applications, friction forces, normal, weight, Hooke's law
- Periodic motions, uniform circular motion, harmonic motion
4) Work and energy
- Definition of work, power
- Conservative forces, potential energy, conservation of mechanical energy
5) Collisions and momentum
- Elastic and inelastic collisions
- conservation of momentum
6) Rotational dynamics
- Moment of inertia
- Rotational kinetic energy
- Angular momentum and its conservation
7) Fluid dynamics
- Statics: pressure, Stevino's law, Pascal's and Archimedes' principles
- Fluid dynamics, Bernoulli equation
- Surface tension and capillarity
8) Waves
- Wave motion, propagation and characteristics of waves
9) Temperature and kinetic energy
- Thermometric scales and thermal expansion
- Principle 0 of thermodynamics
- Gas law, absolute temperature, kinetic theory of gases
10) The heat
- Internal energy and heat transfer
- State changes and latent heat
----
1) Electric field
- Structure of the atom, electric charges and Coulomb's law
- Electric field, electric potential and electric potential energy
- Electrical capacity
2) Electric current
- Ohm's laws, Joule effect, electromotive force and simple circuits
- Kirchhoff's laws
3) Magnetic field
- Characteristics of the magnetic field, Lorentz force
4) Electromagnetic induction and Faraday's laws
- Induced electromotive force, Faraday Neumann Henry Lentz law
- Notes on time-varying electric and magnetic fields
- Notes on the magnetic properties of matter
5) Electromagnetic waves
- Physical meaning of Maxwell's equations
examMode
optional oral test
for partial tests:
the written test is made up of a variable number of questions (20 - 30) made up of approximately 20% of problems which require completion and the remaining 80% of theory questions
for the entire exam:
the written test is made up of a variable number of questions (8 - 10) made up of approximately 60% of problems which require completion and the remaining 40% of theory questions
books
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
the available slides are present on moodle
mode
face-to-face lessons
classRoomMode
the methods are established by the degree course department
bibliography
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
the available slides are present on moodle
119026 - CHEMISTRY
-
11
-
-
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.
ORGANIC CHEMISTRY
RAFFAELE SALADINO
First Semester
5
CHIM/06
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.
Module A STRUCTURE
Alkanes and cycloalkanes. Introduction. Structure. Sp3 hybridization. Nomenclature. Physical Properties. Isomerism of structure. Conformational analysis (ethane, cyclohexane). Stability of cycloalkanes (angle strain, torsional strain, tension steric). Derivatives of cyclohexane (stereoisomery cis-trans). Bicyclic alkanes and polycyclic. Natural role and applications of alkanes.
Alkenes. Introduction .. Structure. Sp2 hybridization. Nomenclature. Physical Properties. Stability (heat of hydrogenation, heat of combustion). Nomenclature system (E) - (Z) for alkenes. Cicloalcheni.Funzione biological.
Functional groups and classes of organic compounds. Alkyl halides. Alcohols. Ethers. Amines. Aldehydes and ketones. Carboxylic acids. Esters and amides. Introduction. Structure. Nomenclature. Physical Properties.
Stereochemistry. Introduction. Chirality of carbon. Enantiomers and chiral molecules. Graphical representation. Nomenclature (R) (S). Optical activity (specific optical rotation, definition of racemate, optical purity). Diastereoisomers (meso compounds). Chiral molecules without chiral carbons.
Aromatic compounds. Introduction. Benzene. Structure and stability. Huckel rule. Other aromatic compounds. Nomenclature of benzene derivatives. Induction phenomena and resonance. Heterocyclic aromatic compounds. The aromatic compounds in biochemistry.
Carbohydrates. Classification. Monosaccharides. Mutarotation and formation of glucosides. Configuration D or L. Disaccharides. Polysaccharides.
Protein. Structure of the amino acids. Nomenclature. Peptide bond. Oligopeptides.
Nucleic acids. Purine and pyrimidine nucleic bases. Nucleosides. Nucleotides. Oligonucleotides.
Lipids.
Form B. THE REACTIVITY '
Reactions of alkanes and cycloalkanes. Chlorination of methane. Free radicals. Stability and structure. Thermodynamics and kinetics. Halogenation of higher alkanes.
Ionic reactions of substitution and elimination. Formation of carbocations. Stability and structure. Nucleophilic substitution reactions. SN2 reaction. SN1 reaction. Mechanisms and trends stereochimici.Effetti solvent and leaving group. Elimination reactions. E1 reaction. E2 reaction. Competition between substitution and elimination. Substitution reactions and elimination of biological interest.
Reactions of the C = C double bond. Addition reaction. Addition of hydrogen halides. Markovnikov rule.
examMode
The exam includes a written test followed by an oral test. The written test generally consists of five exercises whose contents cover all the topics of the course. Each exercise is assigned the maximum value of 6 points. The oral exam is accessed having achieved the minimum score of 18/30. The oral exam consists of two parts. The first concerns the discussion of the written test with in-depth analysis on the performance of the exercises. The second some questions concerning further developments of the themes of the written test.
- Organic chemistry, Robert Thornton Morrison, Robert Nielson Boyd, Casa Editrice Ambrosiana. Distribuzione Zanichelli (most recent edition).
mode
The lesson includes a theoretical part in which the general principles and concepts are described, and an applicative part inherent to the carrying out of the exercise on the topics just treated.
Module A STRUCTURE
Alkanes and cycloalkanes. Introduction. Structure. Sp3 hybridization. Nomenclature. Physical Properties. Isomerism of structure. Conformational analysis (ethane, cyclohexane). Stability of cycloalkanes (angle strain, torsional strain, tension steric). Derivatives of cyclohexane (stereoisomery cis-trans). Bicyclic alkanes and polycyclic. Natural role and applications of alkanes.
Alkenes. Introduction .. Structure. Sp2 hybridization. Nomenclature. Physical Properties. Stability (heat of hydrogenation, heat of combustion). Nomenclature system (E) - (Z) for alkenes. Cicloalcheni.Funzione biological.
Functional groups and classes of organic compounds. Alkyl halides. Alcohols. Ethers. Amines. Aldehydes and ketones. Carboxylic acids. Esters and amides. Introduction. Structure. Nomenclature. Physical Properties.
Stereochemistry. Introduction. Chirality of carbon. Enantiomers and chiral molecules. Graphical representation. Nomenclature (R) (S). Optical activity (specific optical rotation, definition of racemate, optical purity). Diastereoisomers (meso compounds). Chiral molecules without chiral carbons.
Aromatic compounds. Introduction. Benzene. Structure and stability. Huckel rule. Other aromatic compounds. Nomenclature of benzene derivatives. Induction phenomena and resonance. Heterocyclic aromatic compounds. The aromatic compounds in biochemistry.
Carbohydrates. Classification. Monosaccharides. Mutarotation and formation of glucosides. Configuration D or L. Disaccharides. Polysaccharides.
Protein. Structure of the amino acids. Nomenclature. Peptide bond. Oligopeptides.
Nucleic acids. Purine and pyrimidine nucleic bases. Nucleosides. Nucleotides. Oligonucleotides.
Lipids.
Form B. THE REACTIVITY '
Reactions of alkanes and cycloalkanes. Chlorination of methane. Free radicals. Stability and structure. Thermodynamics and kinetics. Halogenation of higher alkanes.
Ionic reactions of substitution and elimination. Formation of carbocations. Stability and structure. Nucleophilic substitution reactions. SN2 reaction. SN1 reaction. Mechanisms and trends stereochimici.Effetti solvent and leaving group. Elimination reactions. E1 reaction. E2 reaction. Competition between substitution and elimination. Substitution reactions and elimination of biological interest.
Reactions of the C = C double bond. Addition reaction. Addition of hydrogen halides. Markovnikov rule.
examMode
The exam includes a written test followed by an oral test. The written test generally consists of five exercises whose contents cover all the topics of the course. Each exercise is assigned the maximum value of 6 points. The oral exam is accessed having achieved the minimum score of 18/30. The oral exam consists of two parts. The first concerns the discussion of the written test with in-depth analysis on the performance of the exercises. The second some questions concerning further developments of the themes of the written test.
- Organic chemistry, Robert Thornton Morrison, Robert Nielson Boyd, Casa Editrice Ambrosiana. Distribuzione Zanichelli (most recent edition).
mode
The lesson includes a theoretical part in which the general principles and concepts are described, and an applicative part inherent to the carrying out of the exercise on the topics just treated.
- Organic chemistry, Robert Thornton Morrison, Robert Nielson Boyd, Casa Editrice Ambrosiana. Distribuzione Zanichelli (most recent edition).
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
FRANCESCO CANGANELLA
First Semester
6
AGR/16
Learning objectives
The course aims to illustrate the structure and functions of prokaryotic cells and the mechanisms underlying genetic variability and adaptation to the environment in microorganisms. The laboratory will allow to acquire basic microbiological techniques and to verify some fundamental concepts of microbial physiology.
Thanks to the attendance of the laboratory, the student will be able to:
- set up pure cultures of bacteria / yeasts and analyze their growth
- recognize, describe and distinguish Gram positive and Gram negative bacteria
- recognize and describe a bacterial spore.
Morphology, dimensions, organization. Differences Bacteria, Archea, Eukaryotes. The wall: Gram positive, Gram negative, Archea. Cytoplasmic membrane; secretion and transport systems. Capsule, S layers. External appendages: flagella and random and oriented movement; fimbriae and pili. The protoplast: cytoplasm, ribosomes, nucleoid, inclusion bodies.
Elemental composition of the cell. Nutritional categories. Culture media: minimal and complex, selective and differential. Enrichment and isolation in pure culture. Growth of microbial populations: methods for the determination of biomass and cell number. Mathematical description of growth. Growth curve. Environmental factors influencing microbial growth: temperature, pH, water availability, oxygen availability. Extremophilic microorganisms. Physical and chemical methods for growth control.
Chemotrophy. Fermentation. Aerobic breathing. Anaerobic respiration: denitrification, desulfurication, methanogenesis, homoacetogenesis. Chemolithotrophy and main chemolithotrophic microorganisms. Oxygen and anoxygenic photosynthesis. Assimilative and biosynthetic metabolism. Assimilation of organic compounds. CO2 assimilation. Combined N assimilation, nitrogen fixation. Assimilation of sulfur and phosphorus.
Classification systems. Conventional and molecular methods for identification.
Role of microorganisms in the cycles of C, N, S. Notes on the degradation of natural and synthetic organic compounds in aerobiosis and anaerobiosis. Diazotrophic symbiosis. Examples of applications in environmental biotechnology.
General properties of viruses. Structure and organization of virions. Multiplication of viruses. Methods of studying viruses. Examples of life cycles of bacteriophages and eukaryotic viruses.
The genome of prokaryotes; chromosome, plasmids, other accessory genetic elements. Integrity of genetic information and generation of mutations. Types of mutants and selection systems. Horizontal gene transfer: conjugation, transformation, transduction. Evolutionary significance of genome plasticity.
The role of the human microbiota. Pathogenic bacteria: reservoirs and transmission. Concepts of pathogenicity and virulence. The virulence factors. Endotoxins. Classification and examples of mechanisms of action of exotoxins. Notes on the host's defenses.
Microorganisms of oenological interest. Yeasts of oenological interest. The yeasts of winemaking. Growth kinetics of yeasts. Spontaneous fermentation and controlled fermentation. Selected yeasts. The refermentation. Autolysis of yeasts. The killer yeasts. Genetics of wine yeasts. Genetically modified yeasts. Oenological significance of lactic bacteria. The alterations of the wine originated by yeasts. The alterations of the wine due to molds. Alterations in wine due to lactic bacteria. Alterations in wine due to acetic and other bacteria. Special vinifications from a microbiological point of view. The biological stabilization of musts and wines. Microbiological purification of waste water from the wine industry.
Exercises - Preparation of culture media, counting, identification and selection of microorganisms of oenological interest. Observation of yeasts of enological importance.
examMode
Six open questions to be answered through a written paper. Ok if written either in Italian or in English. Time available to complete the task, 120 minutes.
books
Madigan et al., Brock - Biologia dei Microrganismi, Pearson Italia, 16 ed., 2022
Zambonelli C. Microbiologia e Biotecnologia dei vini, Ed agricole, Bologna, 1998.
mode
Teaching in classroom by ppt/pdf presentations; lab training activities.
classRoomMode
Classes in presence will be performed online too.
Lab training sessions are not mandatory but students are highly ecouraged to attend them.
bibliography
Not available
118941 - EUROPEAN FOOD LAW
MATTEO BENOZZO
Second Semester
5
IUS/03
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.
The course explores the discipline of the food sector, with a particular focus on food safety, security and health, as well as on the circular economy and sustainable development with reference to environmental factors in relation to production and the territory. In summary, the following topics will be analysed, always with particular attention to their relationship with real processes in the management of the supply chain: the sources of food law, international, European and national; EU Regulation 178/2002; labelling; food advertising; management and compensation for damage caused by harmful or unsuitable food; allergens and product contamination; protection of the environment and ecosystems.
books
F. ALBISINNI, Strumentario di diritto alimentare europeo, Utet - Wolters Kluwer,
2023, Quinta edizione: i capitoli 1, 3, 4, 6, 7, 8, 10, 11, 13, 14, 16 par.1.
F. BRUNO, Il diritto alimentare, Cedam, 2022, i capitoli: I, II, III,IV.
SUBJECT
SEMESTER
CFU
SSD
LANGUAGE
118945 - CHEMISTRY AND BIOCHEMISTRY OF AGRICULTURAL PRODUCTS
-
9
-
-
Learning objectives
Educational objectives:
1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector
2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve 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.
CHEMISTRY OF AGRICULTURAL PRODUCTS
ALESSANDRO D'ANNIBALE
Second Semester
4
AGR/13
Learning objectives
Educational objectives:
1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector
2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve 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.
General information on food composition - Types of needs and nutritional value - Transformations and alterations of the main macronutrients (proteins, lipids and carbohydrates) - Non-nutrients and antinutrients - Chemical and physical properties of water - Water-solute interactions and food implications - Water activity - Properties of ethanol-water mixtures - Proteinogenic amino acids (stereochemistry and acid-base properties) - Classification of amino acids based on the nature of the R group and on a nutritional basis - Post-translational modifications - Non-protein amino acids - Biogenic amines - Proteins - Biological value and methods of determination - Filming and foaming properties of proteins - Lipids (classification criteria, general properties, functions and representativeness in food) - Properties of fatty acids and nomenclature - Omega fatty acids - Saponifiable lipids (triacylglycerols, waxes, phospholipids and sphingolipids) - Transformations (catalytic hydrogenation, transesterification and acidolysis) and alterations (hydrolysis, ketone and oxidative rancidity of lipids) - Unsaponifiable lipids (sterols, terpenes and eicosanoids) - Carbohydrates (general information, classification criteria, biological functions and use as additives) - Linear and cyclic representations - Fisher projections and DL classification - Characteristic reactions of sugars [acylation, alkylation, oxidation (aldonic acids, uronic acids and aldaric acids) and reduction] - Alditols and their use as additives (sorbitol, mannitol and xylitol) - Distinction between reducing and total sugars and approaches to their determination - Physical, chemical and sensory properties of sugars - Sweetening power - Monosaccharides (epimers, anomers and mutarotation) - Maillard reactions and food and health implications - Oligosaccharides - Natural and food-related polysaccharides (Xanthan gum , dextran, glucomannans, starches and cell ulose chemically modified and not) - Liquefaction and retrogradation of starch - Dextrin and dextrose equivalence - Glycemic index and glycemic load
examMode
An oral exam will be carried out aimed at ascertaining the skills acquired in the course of the course, of appropriate terminology in describing specific aspects related to the topics of the course and the critical capacity in linking them together.
books
Principi di chimica degli alimenti Autori: Cappelli e Vannucchi Casa Editrice Zanichelli
Introduzione alla biochimica Lehninger Publisher: Zanichelli
mode
Frontal lessons in the classroom supported by the projection of audiovisual materials and numerical exercises on the blackboard
classRoomMode
The attendance of this course, albeit optional, is warmly advised
bibliography
Supplementary material will be made available through shared platforms
BIOCHEMISTRY
ESTHER IMPERLINI
Second Semester
5
BIO/10
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.
STRUCTURAL AND FUNCTIONAL PROPERTIES OF AMINO ACIDS, PROTEINS AND ENZYMES.
Amino acids and peptide bond. Levels of protein structures. Globular, fibrous and membrane proteins.
Basic concepts of enzymology: transition states theory and activation energies; reaction rate; Michaelis-Menten equation. Enzyme inhibition. Allosteric enzymes and regulation. Chemical and functional properties of the most common coenzymes/prostetic groups. Coenzymes and vitamins.
Protein turnover and digestion of food proteins. Proteolytic enzymes and their specificity.
NUTRITIONAL ASPECTS OF FOODS.
General features of metabolism. Catabolism and anabolism. Metabolisms and enzyme catalysis. Enzymes: common names, systematic names and E.C. classification. Basic/general concepts of bioenergetics: ATP and other so-called “high energy compounds”. General overview on energetic catabolism.
CARBOHYDRATES AND THEIR ROLE IN HUMAN NUTRITION.
D-Glucose, other D-Monosaccharides and oligosaccharides. Polysaccharides: starch and glycogen. Oral and intestinal digestion of starch and glycogen present in foods.
Glycolysis: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects.
Phosphogluconate pathway: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects.
Gluconeogenesis: aim and cellular localization; precursors of D-Glucose; energy balance and regulatory aspects.
Fate of Pyruvate under aerobic conditions: the multienzyme Pyruvate Dehydrogenase Complex (PDH); pyruvate uptake into mitochondria; energy balance and regulatory aspects.
Krebs cycle (or Citric acid cycle): aims and cellular localization; reactions; enzymes; metabolic intermediates; energetics and regulatory aspects. Krebs cycle: Amphibolic aspects.
Lactic acid fermentation. Alcoholic fermentation.
Cellular respiration: electron transport from reduced coenzymes to oxygen; membrane complexes I-IV; oxidative phosphorylation: ATP synthase (complex V).
examMode
The assessment of the actual acquisition of learning outcomes (described above) will take place through an oral exam.
The exam will take place by asking the student a series of questions aimed at verifying and evaluating:
- knowledge of basic biochemical notions;
- the acquisition of an ability (of the student) to use this knowledge to solve specific questions concerning the catabolic fate of the main biomolecules present in agricultural products;
- the degree of communication skills (use of correct scientific language - conciseness, clarity and effectiveness in the response and / or argument);
- the ability to apply the theoretical knowledge acquired during the exercises (in the classroom or in the laboratory).
The student will be asked questions (generally 3) in the context of these following topics:
STRUCTURAL AND FUNCTIONAL PROPERTIES OF AMINO ACIDS, PROTEINS AND ENZYMES.
NUTRITIONAL ASPECTS OF FOODS.
CARBOHYDRATE METABOLISM AND THEIR ROLE IN HUMAN NUTRITION.
books
Titolo: PRINCIPI DI BIOCHIMICA. Autori: D. Voet, J.G. Voet e C.W. Pratt. Editore: Zanichelli (2017); questo testo è un estratto dalla quarta edizione (2017) del testo di FONDAMENTI DI BIOCHIMICA (degli stessi Autori e dello stesso Editore).
Titolo: INTRODUZIONE ALLA BIOCHIMICA DI LEHNINGER. Autori: D.L. Nelson e M.M. Cox. Editore Zanichelli (V edizione 2015 e successive edizioni).
Per approfondimenti/integrazioni:
Titolo: BIOCHIMICA DELLA NUTRIZIONE. Autori: U. Leuzzi, E. Bellocco, D. Barreca (Zanichelli Editore, 2013).
Tutti i testi elencati sono disponibili nella biblioteca del Campus Riello dell’Ateneo della Tuscia.
mode
This course is held in the second semester (2021/2022) and provides 5 CFU; it consists of 20 lectures, for a total of 40 hours.
The lessons are carried out in order to stimulate discussion (including in groups) on specific topics. Accordingly, students are invited to express themselves using a scientific language clearly, concisely and effectively.
classRoomMode
Attendance recommended but optional
bibliography
See "Adopted texts".
118957 - FOOD INDUSTRIES
DIANA DE SANTIS
First Semester
9
AGR/15
Learning objectives
The course aims to allow students to acquire theoretical and practical notions on the main processes of food industry technologies.
The goal is to provide the basis for the knowledge of food processing processes both in the field of products of vegetable origin (oil industry, wine, and cereal industry) as well as products of animal origin (dairy industry, meat, and derivatives, fish products, egg products, and honey).
At the end of the course, and after passing the related exams, the student will be able to understand and describe all the process phases of production processes. They will have the necessary skills to innovate by critically evaluating the parameters that mobile food production lines aimed at best preserving the sensory, health, and commodity qualities of the food products studied.
The course also provides skills on the main techniques of food investigation to specific standards aimed at characterizing and evaluating the quality and suitability of the product studied by the regulations in force for the relative product classification and marketing.
The program includes a general part relating to the introduction of the food industries and problems relating to food alterations and a special one dedicated to the transformation processes of the studied food products.
The general part includes food preservation principles, the use of food additives, and technological adjuvants. The special part includes the products of animal origin (dairy products, meat, and fish products), the characteristics and properties of eggs, and honey.
For vegetable products, will be treated the oil and oil industry (olive oils, seeds, and table olives), winemaking (winemaking techniques, vinegar), bakery products, and cereals.
The main chemical, physical and sensory analysis will be introduced.
examMode
The assessment of knowledge will take place through oral questions on the topics covered in class, face to face, or remotely.
books
- Material provided by the teacher.
- Patrizia Cappelli,Vanna Vannucchi - Principi di chimica degli alimenti-Conservazione, trasformazioni, normativa. Ed.Zanichelli, Bologna.
- Paolo Cabras, Aldo Martelli-Chimica degli alimenti-Ed. Piccin
- Paolo Cabras, Carlo I.G. Tuberoso - Analisi dei prodotti alimentari - Ed. Piccin
mode
The course will take place face to face or remotely in compliance with the regulations in force.
Theoretical lessons will be accompanied by laboratory exercises and educational visits, for the purpose of modules relating to the sectors of the food industry studied.
classRoomMode
Facultative
bibliography
Pirisi A., Comunian R., Urgeghe P.P.,Scintu M.F. "Sheep's and goat's dairy products inItaly: Technological, chemical, microbiological, and sensory aspects" Small Ruminant Research, 101, 1-3, 102-112, 2011
J. Silva, J. Barbosa, H. Albano, M. Sequeira, A. Pinto, C.C. Bonito, M. Saraivaand, P. Teixeira Microbiological characterization of different formulations of alheiras (fermented sausages) AIMS Agric. Food, 4 (2) (2019), pp. 399-413, 10.3934/agrfood.2019.2.399
M.I. Khan, C. Jo, M.R. Tariq- Meat flavor precursors and factors influencing flavor precursors – A systematic review Meat Sci., 110 (2015), pp. 278-284, 10.1016/j.meatsci.2015.08.002
118956 - FOODS OF PLANT ORIGIN
-
12
-
-
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).
TREE FRUIT PRODUCTIONS
VALERIO CRISTOFORI
Second Semester
6
AGR/03
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).
Description of the fruit nursery and plant certification. Organography in the different fruit species. Main aspects of pollination, fruit set and fertilisation in the different species. Parthenocarpy and apomixia of the fruits. Fruit development and ripening in the main species. Evaluation of fruit quality in different species; ripening indexes and methodologies. Vocationality of the environment to the cultivation of fruit species, sustainable production processes. Types, selection criteria and management of forms of farming and density of planting. Soil, canopy and harvest management techniques in relation to the soil and climate environment. Differences between Pomes and Stones and species for Nuts.
Monographic treatment of the main fruit species: actinidia, pome fruit, stone fruit, nuts, olive, vine, minor fruit and small fruit.
For each species, the following are considered: origin, distribution and prospects for crop development; botanical and biological characteristics (systematic classification, description of the plant and its organs, ontogenetic cycle and phenological phases, flower biology); climatic, soil, water and nutritional requirements; cultivar choice; propagation and rootstocks; breeding (objectives, means and results); cultivation techniques (orchard planting and management systems): density of planting, pruning, nutrition, irrigation, tillage); maturation, harvesting, conservation and use of the product; qualitative evaluation of the fruit.
examMode
Oral interview on the topics dealt with in the classroom and during the exercises. Recognition of fruit species through plant finds.
"In the evaluation of the evidence (or evidence) in the attribution of the final grade will be taken into account: the level of knowledge of the content demonstrated (superficial, appropriate, precise and complete, complete and thorough), the ability to apply theoretical concepts (discrete, good, well established), the ability to analysis, synthesis and interdisciplinary links (sufficient, good, excellent), the ability to sense criticism and formulating judgments (sufficient, good, excellent), the mastery of expression (exposure deficient, simple, clear and correct, safe and correct).
books
Manuale dell'Ortofrutticoltura Italiana, S. Sansavini, P. Ranalli. Edagricole (testo consigliato)
Arboricoltura generale, S. Sansavini et al., Patron Editore - Bologna
Principles of Modern Fruit Science, S. Sansavini et al., International Society for Horticultural Science (ISBN 978 94 6261 204 4)
Other Handbooks:
Arboricoltura generale e speciale, Valli R., Edagricole
Arboricoltura generale, Baldini E., CLEUB, Bologna
Frutticoltura Speciale AAVV,. REDA
mode
Classroom lessons (40 hours); field and laboratory exercises (8 hours).
Possibility of distance teaching through live and recorded videoconferences.
classRoomMode
Optional attendance.
bibliography
- Journal of Fruit Growing and Horticulture ((https://rivistafrutticoltura.edagricole.it)
- The Agricultural Informer (https://www.informatoreagrario.it)
MODULE II
-
-
-
-
FOOD PROCESSING TECHNOLOGY
ROBERTO MOSCETTI
Second Semester
7
AGR/09
Learning objectives
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.
APPLIED 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 specialised food engineers.
LEARNING SKILLS: the student will be prepared to recognise and evaluate the appropriate means to be used to solve specific problems in the food processing sector, both in the experimental and industrial fields.
Physical quantities and units of measurement
Thermodynamic system
Basic knowledge:
- density, concentration, relative humidity, moisture content of a food, temperature, pressure and enthalpy
- water status diagram
- thermodynamics, energy, work and power
The food raw material
- qualities
- compositing
- physical and physico-chemical and biochemical properties
- susceptibility to damage
- food safety
- shelf-life
Preparation of the raw material (Part I)
- pre-refrigeration
- cleanliness
- sorting and calibration
- peeling
- cutting and shredding
Minimal food processing
Heat treatments by means of
- steam or hot water
- hot air or heated surfaces
- hot use of oils
- radiant energy
Machines and plants for heat removal
Food packaging operations and technologies
Corrosion resistance of materials used in the food industry
Optical food analysis systems
Innovation in the agri-food industry: the 4th industrial revolution (or Industry 4.0)
Process analytical technologies
examMode
The final exam is a written test consisting of 3-4 open-ended questions relating to the different topics covered. The total points (32) is split among questions. "Summa cum laude" is given if the score obtained is greater than or equal to 31.
If the score of the written test is greater than or equal to 18/30), the student may request an optional oral examination, during which, in addition to the discussion of the written test, thinking and reasoning skills are also evaluated. In this case, the final score will be determined by the arithmetic mean between the written and oral scores.
books
R. Paul Singh, Dennis R Heldman. Introduction to Food Engineering, 5th edition. Academic Press
P.J. Fellows. Food Processing Technology - Principles and Practice - 4th edition. Elsevier (in acquisto da parte della biblioteca universitaria)
B. Valdez. Food industrial processes. InTech (open access: https://bit.ly/2VyizfU)
mode
The teaching includes 56 hours of lessons, which will be combined with hours of distance learning when necessary. During the teaching hours the teacher will use presentations and other material (e.g. short videos) which will be made available to students through the Google Drive and Moodle platform. During the lessons students will carry out exercises on the blackboard (frontal lessons) or with the support of spreadsheets (distance learning).
classRoomMode
Attendance is optional, but recommended.
bibliography
Slides and other material available through Moodle, Youtube and Google Drive.
118959 - FOOD SECURITY, SAFETY AND DEFENCE
ANNA MARIA VETTRAINO
Second Semester
7
AGR/12
Learning objectives
The aim of the discipline is to deepen the etiological, biological and epidemiological aspects of plant diseases caused by plant parasites and critically indicate the main defense techniques that can be used in agriculture.
EXPECTED LEARNING RESULTS
Knowledge and understanding
Acquisition of advanced methodologies for the development of a phytosanitary defense strategy against the main plant pathogens.
Ability to apply knowledge and understanding
Ability to independently carry out the surveys and processing necessary for the implementation of a phytosanitary defense intervention.
Autonomy of judgment
Evaluation of phytopathological problems and possible defense approaches with traditional and innovative methods.
Communication skills
Ability to expose the results of the studies carried out in specific language, even to a non-expert public.
Learning skills
Ability to update with the consultation of national and international scientific and popular publications, specific to the sector
Development of communication skills
Basic concepts of plant pathology, information on the characteristics of the agents of plant diseases, cycle of a disease, information on the mechanisms of attack of pathogens and resistance by the host. Definition of post-harvest pathology and economic importance, factors influencing post-harvest diseases, types of post-harvest alteration. Prevention and defense of post-harvest alterations: conservation techniques in a controlled environment; chemical and biological protection. Diagnosis of post-harvest diseases, criteria for the determination and evolution of alterations. Main plant diseases a changes caused by post-harvest fungi and bacteria. Innovation in plant pathology
Fruits of temperate climate zones (Pome fruit, Stone fruit, Table grapes, Strawberries, Actinidia; Fruits of subtropical and tropical climate zones (Citrus fruits, Avocado, Banana, Pineapple, Mango, Papaya; Vegetables (Solanaceae, Cucurbitaceae, Bulbous Liliacee, Asteraceae, Brassicaceae, Apiacee).
examMode
the written test will contain a series of questions aimed at ascertaining the student's theoretical knowledge of the theories presented in class
the objective of the oral exam is to verify the student's communication skills
The objective of the evaluation of the group projects is to verify the ability to work in a group and to tackle specific problems
books
Fondamenti di Patologia Vegetale – Alberto Matta
Plant Pathology – G.N. Agrios
Patologia Vegetale – Giuseppe Belli
Materiale su piattaforma MOODLE
mode
in presence and video according to the rules
optional attendance
classRoomMode
lessons and laboratories activities
118956 - FOODS OF PLANT ORIGIN
-
12
-
-
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).
HORTICULTURAL PRODUCTIONS
MARIATERESA CARDARELLI
Second Semester
6
AGR/04
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).
Definition of quality and intrinsic and exogenous properties. Nutritional, organoleptic, and commercial quality, safety. The quality for different types of vegetables: roots, leaves, fruits. Gamma IV. Nitrate control in vegetables. Factors influencing quality: variety choice, environment, cultivation techniques, the stage of maturation at harvest. Strategies to improve quality: herbaceous grafting, biostimulants (categories and applications). Greenhouse vs open field. The quality of vegetables grown in soilles systems. Growing media. Nutraceutical greenhouses to produce functional foods.
examMode
Oral test
books
Orticoltura. Principi e pratica'. Edagricole. Curatori: Pardossi, Gianquinto, Santamaria, Incrocci
'Colture fuori suolo. Idroponica e coltivazione in substrato' Edagricole. Incrocci, Malorgio, Massa.
'Biostimolanti per un'agricoltura sostenibile' Ed. Informatore Agrario. Curatori: Colla, Rouphael
classRoomMode
The frequency is strongly recommended
bibliography
Orticoltura. Principi e pratica'. Edagricole. Curatori: Pardossi, Gianquinto, Santamaria, Incrocci
'Colture fuori suolo. Idroponica e coltivazione in substrato' Edagricole. Incrocci, Malorgio, Massa.
'Biostimolanti per un'agricoltura sostenibile' Ed. Informatore Agrario. Curatori: Colla, Rouphael
118958 - QUALITY AND CERTIFICATION IN THE FOOD CHAIN
RINALDO BOTONDI
Second Semester
8
AGR/15
Learning objectives
The aim of the course is to provide the basis and common language for interacting with technicians/experts who deal with food quality.
Starting from the analysis of the evolution of the concept of quality, the course will deal with the paths concerning the correct management of the production processes of the food industry, the traceability and the quality of products and processes, also respecting the environment. The main standards (mandatory and voluntary) governing safety in the food sector, the implementation of HACCP systems and the certification of Safety Management Systems in the food industry will be studied. In particular, starting from the general concepts, cases of studies referring to specific supply chains will also be dealt with on the basis of the companies contacted, which are available from time to time. At the end of this process the student will possess all the knowledge of the standards and supply chain processes, will be able to apply and transfer with autonomy of judgment the theory and practical skills acquired and will also be able to communicate with professionals in the food sector.
Evolution of the quality concept. Certifications in the agri-food industry (0.5CFU)
DEFINITION OF ANALYTICAL CONTROL: Criteria for validation of methods of analysis and description of sampling methods and tools. (1CFU)
Hazard and risk: principles of the HACCP method. General procedures. Practical examples and case studies in various agri-food chains. Structure and setting of the HACCP Manual.(1CFU)
ISO RULES: Series 9000. Procedures for revision of standards and their evolution. Concepts of control, non-conformity, corrective action, preventive action, audit. PDCA cycle. Quality Manual. (2CFU)
PRODUCT QUALITY: Product certifications in regulated and non-regulated areas. Production regulations. Certification in the organic sector. Certifications of tipicity. Methods of implementation with practical examples. (1CFU)
FOOD SAFETY: Food safety and ISO Series 22000 standards. Traceability concepts. The second part standards (1CFU)
BRC and IFS. (0.5CFU)
NOCIVE SUBSTANCES AND / or TOXIC Food: analysis of mycotoxins.(0.5CFU)
Analytical methods in vegetable and animal foods (theoretical approach and chain practices) (0.5CFU)
examMode
The qualification will be verified through the evaluation of the answers given in oral or in writing format (open answers) by the student to four, five questions on the topics of the program of the course in question. For the purposes of the evaluation for the attribution of the final grade expressed in thirtieths (with scales from 18 to 30 with possible honors), the following will be taken into account: the level of knowledge of the contents demonstrated, the ability to apply theoretical concepts, the ability to analyze, summarize and interdisciplinary links, the ability to critical sense and formulation of judgments and mastery of expression.
books
Notes, power points and publications provided by the teacher.
Suggested test:
Peri, Lavelli, Marjani. Qualità nelle aziende e nelle filiere agroalimentari. Hoepli, 2013
Igiene nei processi alimentari "Progettazione della sicurezza degli alimenti" a cura di A. Paparella, M. Schirone e P. Visciano. Hoepli 2023
P. Cabras, C.I.G. Tuberoso. Analisi dei prodotti alimentari, Piccin, 2013.
mode
Frontal sessions professionals seminar and laboratory exercises, company visits and thematic events. Remote lectures.
classRoomMode
Class room participation is not mandatory. Students are strongly encouraged to participate in person in the frontal lectures, practical sessions, seminars and the teaching visits that will take place during the course
18137 - FOOD MICROBIOLOGY
ELENA DI MATTIA
Second Semester
6
AGR/16
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.
Physiology of microbial growth, biofilm growth and control of biofilm formation in soils and in the rhizosphere. Bacterial metabolism: aerobic and anaerobic respiration, fermentation. Nutritional types.
Microbial ecology of rhizopheric soil: microbial rhizospheric ratio, selective microbial enrichment for crop rotation. Microbial selection of zymogen.
Microrganisms and biogeochemical cycling of elements: nitrifiers, diazotrophic bacteria, denitrifiers (nitrogen fixing bacteria), ammonium producing microorganisms. Microbial ecology of decomposition, humus formation and mineralization of soil organic matter (SOM). Priming of SOM and r/K co-metabolic effects. Sustainable agronomic biostimulation of soil and microbiome in rhizospheric habitats by mean of organic farming, organic amendments and soil tillage.
Microrganisms for sustainable agriculture and environmental management: arbuscular mycorrhizae (Glomus spp.); plant growth promoting rhizobacteria (PGPR and Probiotic bacteria). Relevant phenotypic traits for PGPR and plant inocula application: rhizosphere competence, production of auxin-like compounds, P solubilization, Iron chelation, production of bacteriocins. PGPR as facultative endophytes: Azospirillum spp., Burkholderia spp., Pseudomonas spp. Biostimulants and microbial biofertilizers for phytostimulation. Application of PGPR and mycorrhizae in sustainable cropping systems, in the intercropping and horticulture.
Nitrogen fixation in free living bacteria and by Rhizobium-Leguminosae symbiosis. Rhizobial biology and ecology in free living state and as symbionts: nodules formation and nitrogen fixation. Management of crop systems and effects of the accessions on rhizobial activity. Strain isolation by means of plants as host trap and management of rhizobial effectiveness in isolates for inocula application: edaphic adaptation of symbiosis (cross row technique). Production and co-formulation of rhizobial inocula for commercial application.
Microbial spoliage of silage and bacterial inocula in food safety. Composting of plant biomass and methanogenic microbioma in soil and for biogas production from waste.
Basic knowledge for bacterial characterization and microbial monitoring in soil and rhizosphere.
examMode
The oral exam for final check will take into account: knowledge and understanding of the topics studied, ability to analyze and apply the contents acquired, independent judgment and presentation and/or argumentative skills.
books
Farris, Gobbetti, Neviani, Vincenzini, Microbiologia dei prodotti alimentari. Milano: Casa Editrice Ambrosiana, 2012.
II° Edizione CEA-ZANICHELLI ISBN 978-8808-18054-4. Through the Moodle platform, the "lecture notes" (slides), lecture notes and scientific articles for consultation will be made available to frame the detail of the role of microbiology for agricultural management with special emphasis for soil management.
mode
The teaching will include lectures (44 hours) and the monitoring section will be integrated with 4 hours of field and laboratory exercises.
Lectures will be published on official DAFNE site.
Lectures will take place on Ex Facoltà di Agraria in via San Camillo de Lellis snc Viterbo - VITERBO (VT)
classRoomMode
Optional: the teaching will include lectures (44 hours) and the monitoring section will be integrated with 4 hours of field and laboratory exercises.
Lectures will be published on official DAFNE site.
Lectures will take place on Ex Facoltà di Agraria in via San Camillo de Lellis snc Viterbo - VITERBO (VT)
bibliography
Some references are suggested and will be traked on the "lecture notes" (slides)
SUBJECT
SEMESTER
CFU
SSD
LANGUAGE
18138 - FOOD PRESERVATION, CONDITIONING AND DISTRIBUTION TECHNOLOGIES
RICCARDO MASSANTINI
First Semester
6
AGR/15
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.
Climateric fruits
Non-climateric fruits
Respiration rate
Production of ethylene and its effects
Use of ethylene antagonist treatments
Production quality and quality maintenance concept
Fruit and vegetables damage
Pre-refrigeration of fresh fruit and vegetables
Storage in a controlled and modified atmosphere
IV range products
Packaging of fresh fruit and vegetables
Plastic films: food packaging (hints)
Use of ionising radiation for product sanitation
Use of ozone for product sanitation
Production of preserved and semi-preserved products
Notes on freeze-drying
Notes on drying
Notes on the use of non-destructive testing methods
Distribution of perishable plants by land, sea and air
examMode
The final exam is a written test consisting of 30 open- or multiple-ended questions relating to the different topics covered. The total points (32) is split among questions. "Summa cum laude" is given if the score obtained is greater than or equal to 31.
books
Slides and other material available through Google Drive.
mode
The teaching includes 48 hours of frontal lessons, which will be combined with hours of distance learning when necessary. During the teaching hours the teacher will use presentations and other material (e.g. short videos) which will be made available to students through the Google Drive and Moodle platform. During the lessons students will carry out exercises on the blackboard (frontal lessons) or with the support of spreadsheets (distance learning).
14952 - FREE SUBJECT (AFS)
First Semester
12
MODULE II
-
-
-
-
HISTORY, CULTURE AND LANGUAGE OF FOOD
MARIA FRANCESCA PETROCCHI
7
L-FIL-LET/14
Learning objectives
The aim of the discipline is to promote interdisciplinary reflection related to nutrition and the social representations related to it to deepen students' knowledge of the historical and historical-cultural foundations of food, gastronomy, dietetics with references to the contemporary scenario. Knowledge and notions relating to the cultural dimension of food also in relation to the evolution of food technologies, food production and consumption will, in this sense, integrate scientific and technological knowledge and skills acquired by the students of the CdStudio. Another goal is to enhance the oral and written expressive skills of students who are essential for access to specific professional and work fields coming out of the Degree Program with reference to the current scenario of the production, distribution and consumption of food products.
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.
Learning objectives: 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".
Expected Learning Outcomes:
1) Knowledge and Ability to Understand: to develop knowledge of the principles underlying unit operations, major unit operations and corresponding equipment.
2) Applied 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.
3) Autonomy of judgment: 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;
4) 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;
5) Learning skills: to develop those learning skills that will allow for continued independent or partially guided study of unit operations.
Rheology of food and biotechnological products. Transport of liquids. Thermal death and thermal damage kinetics. Macroscopic mass balances under stationary and non-stationary conditions. Energy balance. Application of the macroscopic energy and mass balance to food and biotechnological systems. Mass transfer. Heat transfer under non-stationary conditions (heat penetration curve). Heat exchangers. Thermal treatments and relative devices. Main unit operations in the food and biotechnology industry: evaporation, freezing. Example of applications of Unit Operations in the production of vegetable preserves.
examMode
The final exam consists of a written test related to the resolution of three numerical exercises and an oral test consisting of three questions on the topics covered. The tests will verify: the basic knowledge related to unit operations and to the corresponding equipment; the ability to realize block diagrams of processes and to use quantitative computer methods to solve problems in the food sector; the ability to collect, select and evaluate in an autonomous way the necessary information for the analysis and the resolution of problems; the communication skills; the ability to learn in an autonomous or partially guided way. Each exercise/question will be evaluated with a score between 0 and 10. The final grade of the written/oral test will be given by the sum of the scores of the single exercises/questions. The student will be admitted to the oral test only if a score of at least 18 in the written test is obtained. The final grade will be given by the average score of the written test and the oral test.
books
R. Paul Singh, Dennis R. Heldman. Principi di Tecnologia Alimentare. Casa Editrice Ambrosiana.
mode
The course consists of 24 frontal lectures of 2 hours each.
classRoomMode
Attendance of the lessons is not mandatory. However, it is recommended to follow the lessons in the classroom or remotely, when available.
bibliography
P. Masi. Ingegneria alimentare. Modelli predittivi della tecnologia alimentare. Doppiavoce.
P. Masi. Esercitazioni di ingegneria alimentare. Guida alla risoluzione dei problemi. Doppiavoce.
Dario Friso, Mario Niero. Operazioni Unitarie dell’Ingegneria Alimentare. Modelli Fisici e Matematici, Macchine e Impianti. Cleup, 2010.
Claudio Peri, Bruno Zanoni. Manuale di Tecnologie Alimentari I-IV. CUSL.
Carlo Pompei. Operazioni unitarie della tecnologia alimentare. Casa Editrice Ambrosiana.
MODULE II
-
-
-
-
ANIMAL PRODUCTION AND ANIMAL HUSBANDRY
MARCO MILANESI
7
AGR/17
Learning objectives
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 judgment
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.
Geographical distribution, consistency, characteristics and productions of the main livestock species and breeds worldwide, at European and at Italian level.
Notes on farming types and animal welfare.
Notes on anatomy and physiology of ruminants and monogastrics. Physiology and reproduction techniques. Introduction to biotechnology applications.
Notes on the main types of feed and evaluation of the nutritional value.
Products of animal origin, their characteristics and factors that influence them. Milk production systems, lactation curve and functional controls. Meat production.
Notes on molecular biology and genetics. Elements of genetic improvement (breeding).
Brands and marketing
examMode
The final exam is aimed at verifying the student's knowledge and understanding of the different topics and the ability to use the correct vocabulary. The evaluation will be with a written test with open-ended questions.
In the attribution of the final mark, will take into account the level of knowledge of the contents shown (superficial, appropriate, precise and complete, complete and thorough), the ability to apply the theoretical concepts (fair, good, well established), the ability of analysis, of synthesis and of interdisciplinary connections (sufficient, good, excellent), the capacity of critical sense and of the formulation of judgments (sufficient, good, excellent), the mastery of expression (lack of exposure, simple, clear and correct, safe and correct)
It will be possible to review the exam and, if necessary and agreed, it will be possible to integrate the grade with an oral interview. Furthermore, the teacher reserves the right, in cases where he deems it appropriate, to verify the student’s preparation by means of an oral interview.
books
Material of the lessons.
mode
The course consists of 50 hours of frontal lessons and 6 hours dedicated to seminars and/or practical activities. For lectures, the teacher makes use of slides that are available to the students.
classRoomMode
Lectures' attendance is not mandatory but strongly recommended, in the classroom.
bibliography
Material of the lessons.
17779 - FOOD SCIENCE
NICOLO' MERENDINONICOLO' MERENDINO
Second Semester
6
MED/49
Learning objectives
The course of Food Science and Food Safety aims to provide students with the tools necessary to understand the various aspects of nutrition both from the point of view of digestion and absorption and regarding the metabolic fate of nutrients. Furthermore, the important aspect of the prevention of the main diseases linked to food consumption; The understanding of the importance of nutrition in the prevention of chronic degenerative diseases will also be stimulated.
Expected learning outcomes
Knowledge and understanding: Developing knowledge of the principles of Food Science and Human Nutrition; To raise awareness of the general principles of nutrient biochemistry; To introduce the functions and interaction of nutrients with the cellular and molecular system
Ability to apply knowledge and understanding: Knowing how to use the information learned in class to be able to treat feeding topics in a strictly scientific way that are far from the various forms of simplification and distortion from reality recently developed by the media and by non-specialized pseudo information. Finally, students will be able to apply this knowledge in the food production and distribution industries.
Making judgements: Being able to identify scientific mechanisms that are the basis of nutrition science in order to formulate adequate judgments about various foods and their real effect on health. Communication skills: The students' ability to talk, discuss and reflect on the topics raised during the lessons will be stimulated, especially insisting on the importance of the scientific method that led to the statements discussed during the course.
Learning skills: Being able to discuss scientific topics related to nutrition also in its bio-medical applications and in the implications in the relationship of nutrition with health. This skill will be developed and tested by involving students in oral discussions in the classroom.
- Distinction between foods and nutrients;
- Carbohydrates: generalities and classification; digestion, absorption and metablic fate;
- Lipids: generalities and classification; digestion and absorption and fate metabolic;
- Proteins: generalities and classification; digestion, absorption and metabolic fate;
- Water: the water requirement;
- The minerals;
- Vitamins: generalities and classification.
examMode
The exam takes place in the forms established by art. 23 of the University Teaching Regulations. A specific report is drawn up for this purpose, signed by the President and by the members of the commission and by the student examined. The vote is expressed in thirtieths, with possible praise. Passing the exam requires the awarding of a grade not lower than eighteen / thirty and involves the assignment of the corresponding university educational credits. In the evaluation of the tests and in the attribution of the final grade, the following will be taken into account: the level of knowledge of the demonstrated contents (superficial, appropriate, precise and complete, complete and thorough), the ability to apply the theoretical concepts (errors in applying the concepts , discreet, good, well established), of the capacity for analysis, synthesis and interdisciplinary connections (sufficient, good, excellent), of the capacity of critical sense and of formulation of judgments (sufficient, good, excellent), of the mastery of expression (exposure lacking, simple, clear and correct, safe and correct).
In particular, questions will be asked about nutrients, their interaction with cells, organs and tissues and their effects on human health. Finally, knowledge on the digestion and absorption of nutrients and their metabolic fate will be requested.
books
Lecture notes.
Siliprandi & Tettamanti; Biochimica Medica; Piccin Editori
A. Mariani –Costantini; C. Cannella; G Tomassi/ Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore Roma, 2006.
Nino Carlo Battistini, Patrizia Pedrazzi Monica Prampolini, Curare con il cibo: Gli alimenti funzionali nella dietetica e nella dietoterapia.
Livelli di Assunzione Raccomandati di Energia e Nutrienti, Società Italiana di Nutrizione Umana.
mode
The food science course will take place through frontal lectures in the classroom, assisted by slides and graphic and photographic illustrations. The used teaching method will tend to provide at the students the methods for a critical view of the food science through practical examples and comparison with the correct and wrong eating habits. Frontal lessons are equivalent to 6 cfu (48 hours).
classRoomMode
Course attendance is not mandatory, however it is strongly recommended
bibliography
Recommended Energy and Nutrient Intake Levels, Italian Society of Human Nutrition. In addition, the teacher will communicate any links to teaching materials at the beginning of the lesson.
Dietetics.
- Distinction between foods and nutrients;
- Carbohydrates: generalities and classification; digestion, absorption and metablic fate;
- Lipids: generalities and classification; digestion and absorption and fate metabolic;
- Proteins: generalities and classification; digestion, absorption and metabolic fate;
- Water: the water requirement;
- The minerals;
- Vitamins: generalities and classification.
examMode
The exam takes place in the forms established by art. 23 of the University Teaching Regulations. A specific report is drawn up for this purpose, signed by the President and by the members of the commission and by the student examined. The vote is expressed in thirtieths, with possible praise. Passing the exam requires the awarding of a grade not lower than eighteen / thirty and involves the assignment of the corresponding university educational credits. In the evaluation of the tests and in the attribution of the final grade, the following will be taken into account: the level of knowledge of the demonstrated contents (superficial, appropriate, precise and complete, complete and thorough), the ability to apply the theoretical concepts (errors in applying the concepts , discreet, good, well established), of the capacity for analysis, synthesis and interdisciplinary connections (sufficient, good, excellent), of the capacity of critical sense and of formulation of judgments (sufficient, good, excellent), of the mastery of expression (exposure lacking, simple, clear and correct, safe and correct).
In particular, questions will be asked about nutrients, their interaction with cells, organs and tissues and their effects on human health. Finally, knowledge on the digestion and absorption of nutrients and their metabolic fate will be requested.
books
Lecture notes.
Siliprandi & Tettamanti; Biochimica Medica; Piccin Editori
A. Mariani –Costantini; C. Cannella; G Tomassi/ Alimentazione e Nutrizione Umana. Il Pensiero Scientifico Editore Roma, 2006.
Nino Carlo Battistini, Patrizia Pedrazzi Monica Prampolini, Curare con il cibo: Gli alimenti funzionali nella dietetica e nella dietoterapia.
Livelli di Assunzione Raccomandati di Energia e Nutrienti, Società Italiana di Nutrizione Umana.
mode
The food science course will take place through frontal lectures in the classroom, assisted by slides and graphic and photographic illustrations. The used teaching method will tend to provide at the students the methods for a critical view of the food science through practical examples and comparison with the correct and wrong eating habits. Frontal lessons are equivalent to 6 cfu (48 hours).
classRoomMode
Course attendance is not mandatory, however it is strongly recommended
bibliography
Recommended Energy and Nutrient Intake Levels, Italian Society of Human Nutrition. In addition, the teacher will communicate any links to teaching materials at the beginning of the lesson.
Dietetics.
118915 - THESIS
Second Semester
3
118914 - STAGE
Second Semester
8
SUBJECT
SEMESTER
CFU
SSD
LANGUAGE
118930 - MATHEMATICS AND PRINCIPLES OF STATISTICS
LUCA SECONDILUCA SECONDI
First Semester
7
MAT/05
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.
Introduction and review of basic mathematical notions. Natural numbers, sum and product of natural numbers. Neutral element and inverses. Relative numbers and rational numbers. Irrational and real numbers. Consistency and density of the real numbers. Units of measurement and conversion factors. Intervals. Operations. Scientific notation. Approximations. Equations and inequalities. Sets, inclusion relation, set representation with Eulero-Venn diagrams. Intersection, union, difference. Complement operation and cartesian product. Properties of the set operations.
Functions and Properties of function. Injective, surjective, bijective functions. Real Functions of a Real Variable and their Geometrical Representation: graph, domain, codomain and image. Symmetry. Increasing and decreasing functions. Dependent and independent variables. Functional notation. Range and domain. The graph of a function. Function transformations: shifting, stretching, reflecting, sum, product and composition. Inverse functions. One-to-one and invertible functions. Determining the graph and equation of the inverse.
Algebraic functions. Linear functions, quadratic functions, polynomial, power and rational functions. Transcendental functions: exponential and logarithmic functions. Introduction to trigonometric functions. Function composition. The inverse function.
Limits and Continuity. Definition of limits, properties and calculating the limits. Limits of functions, continuity and asymptotes.
Derivatives The Tangent to a Curve and the Derivative of a Function. Definition and calculation of derivative: algebraic and transcendental functions. The First and Second Derivatives. Left and right derivatives, higher order derivatives. Necessary condition of differentiability (with proof). Non differentiable functions.. Global and local maximum and minimum. Extreme value theorem. Differentiability and monotonicity. Differentiability and local extremes. Concavity and inflection points (with proofs). Necessary and sufficient conditions for the existence of inflection points (with proofs). De l’Hospital Theorem.
Integration. Definite integration. Integrable and non integrable functions. Properties of the definite integral. Indefinite integration and antiderivatives. The fundamental theorem of calculus. Integration formulas. Integration by part and substitution.
Linear algebra. Vectors, vector spaces, geometric representation of vectors, linear dependence and independence. Matrices and properties. Determinants. Properties of determinants. Rank of a matrix. Matrix operations. Systems of linear equations. Rouché-Capelli theorem. Cramer rule. Eigenvalues and eigenvectors.
Statistics. Notions of descriptive statistics: variables, categories and statistical units. Frequency distribution and graphical representations. Position measures: mean, median and mode. Variability and shape of a distribution. Analysis of the association between two characters, the ordinary least squares (OLS) estimator. Introduction to the linear regression models.
Introduction to probability. Notion of event. Probability distributions. Axioms of probability. Independent events and incompatible events. Conditional probability. Bayes theorem. Random variables and probability distributions. Introduction to statistical inference and the theory of hypothesis testing.
examMode
The exam consists of a WRITTEN TEST that includes practical and theoretical questions and is considered passed with a grade of at least 18/30.
The written test is structured with the aim of verifying the understanding of the topics covered in the course and the ability to correctly apply the theoretical notions in the resolution of exercises.
In the evaluation of the test and in the attribution of the final grade, the level of theoretical knowledge of the topics and the ability to correctly apply the concepts and theoretical notions in the resolution of the exercises will be taken into account.
The ORAL TEST is optional. Any student who has passed the written test (with a grade of at least 18/30) can still take the oral examination.
books
REFERENCE TEXTS:
Cea D., Secondi L. Elementi di Statistica e Matematica. Per le scienze applicate. Libreria universitaria Edizioni, 2022
Di Pietro M, Milliani S, Secondi L., Esercizi e Applicazioni di Statistica e matematica. Libreria universitaria Edizioni, 2024
mode
Lectures (48 h.)
Exercises (8 h)
classRoomMode
Il corso è strutturato in lezioni ed esercitazioni, entrambe con frequenza degli studenti fortemente raccomandata. Le lezioni e gli esercizi in classe permetteranno agli studenti di acquisire gli strumenti metodologici tipici del corso attraverso il riferimento a esercitazioni numeriche e applicate.
bibliography
• Abate M. (2017) Matematica e Statistica. Le basi per le scienze della vita. Mc-Graw Hill Education
• Anichini G., Conti G., Paoletti R. (2013) Algebra lineare e geometria analitica. Eserciziario. Pearson
• Anichini G., Conti G., Paoletti R. (2019) Algebra lineare e geometria analitica. Pearson
• Annaratone S. (2017) Matematica sul campo. Metodi ed esempi per le scienze della vita. Pearson
• Bigatti A.M., Robbiano L. (2014) Matematica di base. Casa Editrice Ambrosiana
• Biggeri, L., Bini, M., Coli, A., Grassini, L., Maltagliati, M. (2012). Statistica per le decisioni aziendali. Pearson
• Bodine E.N., Lenhart S, Gross L.J., (2017) Matematica per le scienze della vita. UTET università
• Bonino D, Crucinio F.R, Fontana R, Pellerey F (2017) Elementi di statistica per l’ingegneria e l’architettura. Società editrice Esculapio
• Borra S, Di Ciaccio A. (2008) Statistica. Metodologie per le scienze economiche e sociali. Mc-Graw Hill
• Bramanti M., Pagani C.D., Salsa S. (2008). Analisi Matematica I. Zanichelli
• Cicchitelli G., D’Urso P., Minozzo M. (2018) Statistica: principi e metodi. Pearson
• Cicchitelli, G. (2012) Statistica: principi e metodi. Pearson
• Guerraggio A. (2018) Matematica per le scienze. Pearson
• Hass J., Weir M.D., Thomas G.B. (2014) Analisi matematica 1. Pearson
• Leoni R. (1998) Introduzione alla statistica descrittiva. Libreria Alfani Editrice
• Leti G. (1983) Statistica descrittiva. Il Mulino
• Marucci A. (2016) Lezioni di matematica generale. Edizioni Sette Città
• Monti A.C. (2008) Introduzione alla statistica. Edizioni Scientifiche Italiane
• Piccolo D. (1998) Statistica. Il Mulino
• Stock J.H., Watson M.K. (2012) Introduzione all’econometria. Pearson
• Villani V., Gentili G. (2012). Matematica. Comprendere e interpretare fenomeni delle scienze della vita. McGrawHill (Quinta edizione).
• Whitlock M., Schulter D. (2022) Analisi statistica dei dati biologici. Zanichelli
Introduction and review of basic mathematical notions. Natural numbers, sum and product of natural numbers. Neutral element and inverses. Relative numbers and rational numbers. Irrational and real numbers. Consistency and density of the real numbers. Units of measurement and conversion factors. Intervals. Operations. Scientific notation. Approximations. Equations and inequalities. Sets, inclusion relation, set representation with Eulero-Venn diagrams. Intersection, union, difference. Complement operation and cartesian product. Properties of the set operations.
Functions and Properties of function. Injective, surjective, bijective functions. Real Functions of a Real Variable and their Geometrical Representation: graph, domain, codomain and image. Symmetry. Increasing and decreasing functions. Dependent and independent variables. Functional notation. Range and domain. The graph of a function. Function transformations: shifting, stretching, reflecting, sum, product and composition. Inverse functions. One-to-one and invertible functions. Determining the graph and equation of the inverse.
Algebraic functions. Linear functions, quadratic functions, polynomial, power and rational functions. Transcendental functions: exponential and logarithmic functions. Introduction to trigonometric functions. Function composition. The inverse function.
Limits and Continuity. Definition of limits, properties and calculating the limits. Limits of functions, continuity and asymptotes.
Derivatives The Tangent to a Curve and the Derivative of a Function. Definition and calculation of derivative: algebraic and transcendental functions. The First and Second Derivatives. Left and right derivatives, higher order derivatives. Necessary condition of differentiability (with proof). Non differentiable functions.. Global and local maximum and minimum. Extreme value theorem. Differentiability and monotonicity. Differentiability and local extremes. Concavity and inflection points (with proofs). Necessary and sufficient conditions for the existence of inflection points (with proofs). De l’Hospital Theorem.
Integration. Definite integration. Integrable and non integrable functions. Properties of the definite integral. Indefinite integration and antiderivatives. The fundamental theorem of calculus. Integration formulas. Integration by part and substitution.
Linear algebra. Vectors, vector spaces, geometric representation of vectors, linear dependence and independence. Matrices and properties. Determinants. Properties of determinants. Rank of a matrix. Matrix operations. Systems of linear equations. Rouché-Capelli theorem. Cramer rule. Eigenvalues and eigenvectors.
Statistics. Notions of descriptive statistics: variables, categories and statistical units. Frequency distribution and graphical representations. Position measures: mean, median and mode. Variability and shape of a distribution. Analysis of the association between two characters, the ordinary least squares (OLS) estimator. Introduction to the linear regression models.
Introduction to probability. Notion of event. Probability distributions. Axioms of probability. Independent events and incompatible events. Conditional probability. Bayes theorem. Random variables and probability distributions. Introduction to statistical inference and the theory of hypothesis testing.
examMode
The exam consists of a WRITTEN TEST that includes practical and theoretical questions and is considered passed with a grade of at least 18/30.
The written test is structured with the aim of verifying the understanding of the topics covered in the course and the ability to correctly apply the theoretical notions in the resolution of exercises.
In the evaluation of the test and in the attribution of the final grade, the level of theoretical knowledge of the topics and the ability to correctly apply the concepts and theoretical notions in the resolution of the exercises will be taken into account.
The ORAL TEST is optional. Any student who has passed the written test (with a grade of at least 18/30) can still take the oral examination.
books
REFERENCE TEXTS:
Cea D., Secondi L. Elementi di Statistica e Matematica. Per le scienze applicate. Libreria universitaria Edizioni, 2022
Di Pietro M, Milliani S, Secondi L., Esercizi e Applicazioni di Statistica e matematica. Libreria universitaria Edizioni, 2024
mode
Lectures (48 h.)
Exercises (8 h)
classRoomMode
Il corso è strutturato in lezioni ed esercitazioni, entrambe con frequenza degli studenti fortemente raccomandata. Le lezioni e gli esercizi in classe permetteranno agli studenti di acquisire gli strumenti metodologici tipici del corso attraverso il riferimento a esercitazioni numeriche e applicate.
bibliography
• Abate M. (2017) Matematica e Statistica. Le basi per le scienze della vita. Mc-Graw Hill Education
• Anichini G., Conti G., Paoletti R. (2013) Algebra lineare e geometria analitica. Eserciziario. Pearson
• Anichini G., Conti G., Paoletti R. (2019) Algebra lineare e geometria analitica. Pearson
• Annaratone S. (2017) Matematica sul campo. Metodi ed esempi per le scienze della vita. Pearson
• Bigatti A.M., Robbiano L. (2014) Matematica di base. Casa Editrice Ambrosiana
• Biggeri, L., Bini, M., Coli, A., Grassini, L., Maltagliati, M. (2012). Statistica per le decisioni aziendali. Pearson
• Bodine E.N., Lenhart S, Gross L.J., (2017) Matematica per le scienze della vita. UTET università
• Bonino D, Crucinio F.R, Fontana R, Pellerey F (2017) Elementi di statistica per l’ingegneria e l’architettura. Società editrice Esculapio
• Borra S, Di Ciaccio A. (2008) Statistica. Metodologie per le scienze economiche e sociali. Mc-Graw Hill
• Bramanti M., Pagani C.D., Salsa S. (2008). Analisi Matematica I. Zanichelli
• Cicchitelli G., D’Urso P., Minozzo M. (2018) Statistica: principi e metodi. Pearson
• Cicchitelli, G. (2012) Statistica: principi e metodi. Pearson
• Guerraggio A. (2018) Matematica per le scienze. Pearson
• Hass J., Weir M.D., Thomas G.B. (2014) Analisi matematica 1. Pearson
• Leoni R. (1998) Introduzione alla statistica descrittiva. Libreria Alfani Editrice
• Leti G. (1983) Statistica descrittiva. Il Mulino
• Marucci A. (2016) Lezioni di matematica generale. Edizioni Sette Città
• Monti A.C. (2008) Introduzione alla statistica. Edizioni Scientifiche Italiane
• Piccolo D. (1998) Statistica. Il Mulino
• Stock J.H., Watson M.K. (2012) Introduzione all’econometria. Pearson
• Villani V., Gentili G. (2012). Matematica. Comprendere e interpretare fenomeni delle scienze della vita. McGrawHill (Quinta edizione).
• Whitlock M., Schulter D. (2022) Analisi statistica dei dati biologici. Zanichelli
119026 - CHEMISTRY
-
11
-
-
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.
INORGANIC CHEMISTRY
COSTANTINO ZAZZA
First Semester
6
CHIM/03
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.
1. Introduction
States of aggregation of matter. Homogeneous and heterogeneous systems. Chemical elements and substances. Main techniques of separation. Chemical and physical transformations. Energy and chemical transformations. Intensive and extensive properties of matter. Fundamental laws of physics.
The atom: protons, neutrons and electrons. Atomic number and mass number: isotopes. Atomic masses and relative atomic masses. Chemical symbols and their quantitative meaning. Molecular compounds and ionic compounds. Relative molecular mass. Avogadro number. The mole concept.
2. Chemical formulas and equations
Chemical equations and balance. Kind of reactions: combinations, decomposition and combustion. Chemical analysis by combustion. Balanced equations and quantitative information. The concept of limitant reagent. Chemical reaction in solution: acid-base and precipitation. Balancing redox equations. Concentration of solutions and corresponding units.
3. Atomic structure
Electromagnetic radiation. Bohr model of the hydrogen atom. Atomic spectra. De Broglie and the wave nature of matter. Heisenberg's uncertainty principle. Schrodinger equation. Wave-particle duality. Atomic orbitals. Quantum numbers. Pauli exclusion principle. Electronic configuration of the elements. Principle of Aufbau. The periodic system of the elements. Periodic properties: Dimensions of atoms and ions, ionization energy, electron affinity. Metals, non-metals and metalloids. Notes on coordination compounds and their biological significance.
4. The chemical bond
Ionic and covalent bonding. Bond properties: order, distance and energy. Electronegativity and Dipolar moment. Lewis's structures. VSEPR model and geometry of molecules. Chemical bond theory: hybrid orbitals and resonance theory in chemistry. Magnetic properties of matter. Intermolecular forces. Hydrogen bond.
5. The gaseous state
Ideal gas state equation. Dalton's Law for gaseous mixtures. Density and relative density of gases and gaseous mixtures. Average molecular mass of a gaseous mixture. Kinetic-molecular theory and velocity distribution. Graham's effusion law. Experimental methods for the determination of the molecular masses of gaseous substances. Real gases, Van der Waals equation.
6. Condensed states
The Liquid state
Intramolecular and intermolecular interactions. Intermolecular interactions of an electrostatic nature. Enthalpy of vaporization and its dependencies. Hydrogen bond. Phase's equilibria. Vapour pressure. Phase transitions and related enthalpies. Clausius-Clapeyron equation. One component phase diagram. Water Phase diagram of water.
The Solid state
Crystalline lattices and elementary cells. Molecular, ionic, covalent and metallic solids. Polymorphism and allotropy. X-ray diffraction. Definition of solids based on symmetry and intermolecular interactions.
7. Chemical thermodynamics
Definition of thermodynamic system. Status functions. Cyclic and open transformations. Reversible and irreversible transformations. Heat, work and internal energy. First principle of thermodynamics. Enthalpy and Hess's law. Entropy. Second principle of thermodynamics. Spontaneous processes. Free energy. Third principle of thermodynamics. Introduction to the concept of chemical equilibrium.
8. Solutions
Solubility and dissolving processes. Gas solutions in liquids. Enthalpy of dissolution and effect of temperature on solubilization processes. Ideal solutions and real solutions. Raoult's law. Ebullioscopic elevation and cryoscopic lowering. Colligative properties of the ideal solutions and determination of the molecular masses of compounds. Osmosis. Not ideal solutions. Fractional distillation. Azeotropic mixtures. Henry's law. Activity and ionic strength.
9. Chemical equilibrium
Spontaneous processes and thermodynamic equilibrium in chemical reactions. Mass action law. Isoterm and isochoric of van't Hoff. Homogeneous equilibria. The principle of Le Chatelier. Effect of the variation in concentration of a reagent or a product on equilibrium. Effect of variation of volume, pressure and temperature on homogeneous equilibria. Heterogeneous equilibria.
10. Equilibria in Solution
Acid-base equilibria: General definitions (Arrhenius, Broensted-Lowry, Lewis). Strength of acids and bases and equilibrium constants. Molecular structure and properties of acid-base. Water autoionization. The pH and the pOH. PH calculation of acidic, basic and saline solutions. Buffer solutions. Solubility and solubility product of salts.
11. Chemical Kinetics
Reaction rate. Kinetic laws and integrated kinetic laws. Order and molecularity of a reaction. Arrhenius equation. Activation energy. Kinetic mechanism of reactions. Collision theory and theory of activated complex. Catalysis.
12. Electrochemical
Galvanic cells. Electrode and electrode reaction. Standard potential. Thermodynamics of galvanic cells. Nerst equation.
Stoichiometry: Mole. Molecular and minimal formulas. Nomenclature of the main inorganic compounds. Chemical equations and ponderal ratios. Limiting reactive. Law of gases and gaseous species in chemical reactions. Indirect analysis. Solutions and volumetric analysis. Gaseous, homogeneous and heterogeneous chemical balances. Thermochemistry and thermodynamics of reactions. Colligative properties of non-electrolytes and electrolytes solutions. PH calculation of acid, base and salts solutions. Buffer solutions. Solubility and solubility product of salts.
examMode
written and oral exams
books
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
mode
Lectures and numerical exercises.
bibliography
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
1. Introduction
States of aggregation of matter. Homogeneous and heterogeneous systems. Chemical elements and substances. Main techniques of separation. Chemical and physical transformations. Energy and chemical transformations. Intensive and extensive properties of matter. Fundamental laws of physics.
The atom: protons, neutrons and electrons. Atomic number and mass number: isotopes. Atomic masses and relative atomic masses. Chemical symbols and their quantitative meaning. Molecular compounds and ionic compounds. Relative molecular mass. Avogadro number. The mole concept.
2. Chemical formulas and equations
Chemical equations and balance. Kind of reactions: combinations, decomposition and combustion. Chemical analysis by combustion. Balanced equations and quantitative information. The concept of limitant reagent. Chemical reaction in solution: acid-base and precipitation. Balancing redox equations. Concentration of solutions and corresponding units.
3. Atomic structure
Electromagnetic radiation. Bohr model of the hydrogen atom. Atomic spectra. De Broglie and the wave nature of matter. Heisenberg's uncertainty principle. Schrodinger equation. Wave-particle duality. Atomic orbitals. Quantum numbers. Pauli exclusion principle. Electronic configuration of the elements. Principle of Aufbau. The periodic system of the elements. Periodic properties: Dimensions of atoms and ions, ionization energy, electron affinity. Metals, non-metals and metalloids. Notes on coordination compounds and their biological significance.
4. The chemical bond
Ionic and covalent bonding. Bond properties: order, distance and energy. Electronegativity and Dipolar moment. Lewis's structures. VSEPR model and geometry of molecules. Chemical bond theory: hybrid orbitals and resonance theory in chemistry. Magnetic properties of matter. Intermolecular forces. Hydrogen bond.
5. The gaseous state
Ideal gas state equation. Dalton's Law for gaseous mixtures. Density and relative density of gases and gaseous mixtures. Average molecular mass of a gaseous mixture. Kinetic-molecular theory and velocity distribution. Graham's effusion law. Experimental methods for the determination of the molecular masses of gaseous substances. Real gases, Van der Waals equation.
6. Condensed states
The Liquid state
Intramolecular and intermolecular interactions. Intermolecular interactions of an electrostatic nature. Enthalpy of vaporization and its dependencies. Hydrogen bond. Phase's equilibria. Vapour pressure. Phase transitions and related enthalpies. Clausius-Clapeyron equation. One component phase diagram. Water Phase diagram of water.
The Solid state
Crystalline lattices and elementary cells. Molecular, ionic, covalent and metallic solids. Polymorphism and allotropy. X-ray diffraction. Definition of solids based on symmetry and intermolecular interactions.
7. Chemical thermodynamics
Definition of thermodynamic system. Status functions. Cyclic and open transformations. Reversible and irreversible transformations. Heat, work and internal energy. First principle of thermodynamics. Enthalpy and Hess's law. Entropy. Second principle of thermodynamics. Spontaneous processes. Free energy. Third principle of thermodynamics. Introduction to the concept of chemical equilibrium.
8. Solutions
Solubility and dissolving processes. Gas solutions in liquids. Enthalpy of dissolution and effect of temperature on solubilization processes. Ideal solutions and real solutions. Raoult's law. Ebullioscopic elevation and cryoscopic lowering. Colligative properties of the ideal solutions and determination of the molecular masses of compounds. Osmosis. Not ideal solutions. Fractional distillation. Azeotropic mixtures. Henry's law. Activity and ionic strength.
9. Chemical equilibrium
Spontaneous processes and thermodynamic equilibrium in chemical reactions. Mass action law. Isoterm and isochoric of van't Hoff. Homogeneous equilibria. The principle of Le Chatelier. Effect of the variation in concentration of a reagent or a product on equilibrium. Effect of variation of volume, pressure and temperature on homogeneous equilibria. Heterogeneous equilibria.
10. Equilibria in Solution
Acid-base equilibria: General definitions (Arrhenius, Broensted-Lowry, Lewis). Strength of acids and bases and equilibrium constants. Molecular structure and properties of acid-base. Water autoionization. The pH and the pOH. PH calculation of acidic, basic and saline solutions. Buffer solutions. Solubility and solubility product of salts.
11. Chemical Kinetics
Reaction rate. Kinetic laws and integrated kinetic laws. Order and molecularity of a reaction. Arrhenius equation. Activation energy. Kinetic mechanism of reactions. Collision theory and theory of activated complex. Catalysis.
12. Electrochemical
Galvanic cells. Electrode and electrode reaction. Standard potential. Thermodynamics of galvanic cells. Nerst equation.
Stoichiometry: Mole. Molecular and minimal formulas. Nomenclature of the main inorganic compounds. Chemical equations and ponderal ratios. Limiting reactive. Law of gases and gaseous species in chemical reactions. Indirect analysis. Solutions and volumetric analysis. Gaseous, homogeneous and heterogeneous chemical balances. Thermochemistry and thermodynamics of reactions. Colligative properties of non-electrolytes and electrolytes solutions. PH calculation of acid, base and salts solutions. Buffer solutions. Solubility and solubility product of salts.
examMode
written and oral exams
books
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
mode
Lectures and numerical exercises.
bibliography
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
118916 - ENGLISH LANGUAGE B1
IVANO CROSIOIVANO CROSIO
First Semester
6
L-LIN/12
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.
The student can understand straightforward factual information about common everyday or job related topics, identifying both general messages and specific details, provided speech is clearly articulated in a generally familiar accent. Can read straightforward factual texts on subjects related to his/her field and interests with a satisfactory level of comprehension. Can reasonably fluently sustain a straightforward description of one of a variety of subjects within his/her field of interest, presenting it as a linear sequence of points. Can clearly express feelings about something experienced and give reasons to explain those feelings. Can write straightforward connected texts on a range of familiar subjects within his/her field of interest, by linking a series of shorter discrete elements into a linear sequence.
Lectures are delivered by means of materials distributed on the Moodle platform and Power Point slides prepared by the lecturer on various topics related to the degree course. The various linguistic structures and the grammatical part are also explained.
examMode
The final proficiency test will be written and oral
For the written: composition on one of the topics covered in class;
For the oral: discussion of the topic covered in the written
The topic for the written and oral will be related to a topic relevant to one's undergraduate course.
The use of dictionaries is allowed.
books
Materials provided by the lecturer and available on the Moodle platform
classRoomMode
Attendance to the classes is strongly recommended
bibliography
Materials provided by the lecturer and available on the Moodle platform
The student can understand straightforward factual information about common everyday or job related topics, identifying both general messages and specific details, provided speech is clearly articulated in a generally familiar accent. Can read straightforward factual texts on subjects related to his/her field and interests with a satisfactory level of comprehension. Can reasonably fluently sustain a straightforward description of one of a variety of subjects within his/her field of interest, presenting it as a linear sequence of points. Can clearly express feelings about something experienced and give reasons to explain those feelings. Can write straightforward connected texts on a range of familiar subjects within his/her field of interest, by linking a series of shorter discrete elements into a linear sequence.
Lectures are delivered by means of materials distributed on the Moodle platform and Power Point slides prepared by the lecturer on various topics related to the degree course. The various linguistic structures and the grammatical part are also explained.
examMode
The final proficiency test will be written and oral
For the written: composition on one of the topics covered in class;
For the oral: discussion of the topic covered in the written
The topic for the written and oral will be related to a topic relevant to one's undergraduate course.
The use of dictionaries is allowed.
books
Materials provided by the lecturer and available on the Moodle platform
classRoomMode
Attendance to the classes is strongly recommended
bibliography
Materials provided by the lecturer and available on the Moodle platform
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
ANNA MARIA FAUSTO
First Semester
6
BIO/05
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.
Introduction to the study of Biology: the experimental approach. Chemical basis of life. Organic molecules: structure and biological functions of carbohydrates, lipids, proteins and nucleic acids. Key Features of the structure and cellular functions. The eukaryotic and prokaryotic cell. The plant and animal cell. Cytoplasmic organelles. The cytoskeleton. The cell membrane structure and function. The nucleus and its molecular components. Inheritance and information. Replication and DNA repair. Cell reproduction. Meiosis and recombination. Transfer of genetic information from DNA to proteins: protein synthesis. Genetic code. Gene expression and cellular properties. The energy flow and metabolism. Cellular respiration. Photosynthesis. Autotrophy and heterotrophy. The species. General concepts of evolution, biodiversity, systematics and phylogeny. General principles of ecology. Intraspecific and interspecific relationships: competition, predation, symbiosis, parasitism. Plant organisms. Plant tissues. Structural plans of the plants. Introduction to Plant Physiology. The vegetative and sexual reproduction. Angiosperms: general characteristics. Main families of angiosperms. Animal organisms: the animal tissues. Body plans of animals. Adaptive physiology. Reproduction and development. Major animal phyla with particular reference to Arthropoda and Chordata phyla.
examMode
The student will have to demonstrate that they have learned all the topics included in the program. In the final evaluation for the attribution of the vote, the following will be taken into account: the level of knowledge of the contents, the ability to link the theoretical concepts to concrete examples, the mastery of expression, using the correct scientific terminology.
The student is given the opportunity to take an intermediate test (a written test with multiple choice questions) on the first part of the program and, once the intermediate test has been passed, a final oral test on the second part.
books
The teaching material shown in class will be made available through the moodle platform.
A unitary text calibrated on the course is not available on the market. For this reason, students are warmly invited to follow the lessons, possibly integrating the notes and teaching material made available with a university-level general biology text in which to identify the parts that refer to the course program.
By way of example:
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La cellula (1-2.3-2.4-3-4-5-6-8-9-10) Zanichelli, fifth italian edition
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - L'ereditarietà e il genoma (Cap. 11-12-14-15.1related to the fifth italian edition) Zanichelli
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia – L'evoluzione e la biodiversità (Cap. 20-22-30-31.4-32.3-32.4 related to the fifth italian edition) Zanichelli
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La biologia delle piante (Cap.34-35-38 related to the fifth italian edition) Zanichelli
Introduction to the study of Biology: the experimental approach. Chemical basis of life. Organic molecules: structure and biological functions of carbohydrates, lipids, proteins and nucleic acids. Key Features of the structure and cellular functions. The eukaryotic and prokaryotic cell. The plant and animal cell. Cytoplasmic organelles. The cytoskeleton. The cell membrane structure and function. The nucleus and its molecular components. Inheritance and information. Replication and DNA repair. Cell reproduction. Meiosis and recombination. Transfer of genetic information from DNA to proteins: protein synthesis. Genetic code. Gene expression and cellular properties. The energy flow and metabolism. Cellular respiration. Photosynthesis. Autotrophy and heterotrophy. The species. General concepts of evolution, biodiversity, systematics and phylogeny. General principles of ecology. Intraspecific and interspecific relationships: competition, predation, symbiosis, parasitism. Plant organisms. Plant tissues. Structural plans of the plants. Introduction to Plant Physiology. The vegetative and sexual reproduction. Angiosperms: general characteristics. Main families of angiosperms. Animal organisms: the animal tissues. Body plans of animals. Adaptive physiology. Reproduction and development. Major animal phyla with particular reference to Arthropoda and Chordata phyla.
examMode
The student will have to demonstrate that they have learned all the topics included in the program. In the final evaluation for the attribution of the vote, the following will be taken into account: the level of knowledge of the contents, the ability to link the theoretical concepts to concrete examples, the mastery of expression, using the correct scientific terminology.
The student is given the opportunity to take an intermediate test (a written test with multiple choice questions) on the first part of the program and, once the intermediate test has been passed, a final oral test on the second part.
books
The teaching material shown in class will be made available through the moodle platform.
A unitary text calibrated on the course is not available on the market. For this reason, students are warmly invited to follow the lessons, possibly integrating the notes and teaching material made available with a university-level general biology text in which to identify the parts that refer to the course program.
By way of example:
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La cellula (1-2.3-2.4-3-4-5-6-8-9-10) Zanichelli, fifth italian edition
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - L'ereditarietà e il genoma (Cap. 11-12-14-15.1related to the fifth italian edition) Zanichelli
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia – L'evoluzione e la biodiversità (Cap. 20-22-30-31.4-32.3-32.4 related to the fifth italian edition) Zanichelli
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La biologia delle piante (Cap.34-35-38 related to the fifth italian edition) Zanichelli
classRoomMode
Frequency recommended but optional
bibliography
See texts
118932 - COMPUTER SKILLS
ROBERTO MOSCETTIROBERTO MOSCETTI
First Semester
2
AGR/09
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.
1) The hardware and software of a personal computer
2) File and folder management at a basic level
3) Web search engines
4) Basic use of Microsoft Word
5) Basic use of Microsoft Excel
6) Basic use of Microsoft Powerpoint
7) Bibliography management using Mendeley software
8) Security risks: adware, malware and viruses
examMode
The final exam is aimed at verifying the understanding of the topics covered during the course and the ability to apply the knowledge acquired.
The examination is conducted in written and/or oral form.
There is no grade, but a qualification is awarded.
books
Dennis Curtin, Kim Foley, Kunal Sen, Cathy Morin. Information Technology: The Breaking Wave. McGraw-Hill, 1998
mode
The teaching includes 16 hours of frontal lessons, which will be combined with hours of distance learning when necessary. During the teaching hours the teacher will use presentations and other material (e.g. short videos) which will be made available to students through the Google Drive and Moodle platform. During lessons it is preferable for students to be equipped with a laptop.
classRoomMode
Frequency is optional, but presence is recommended.
bibliography
Lesson slides and other material made available through Google Classroom, Youtube, Moodle and Google Drive.
1) The hardware and software of a personal computer
2) File and folder management at a basic level
3) Web search engines
4) Basic use of Microsoft Word
5) Basic use of Microsoft Excel
6) Basic use of Microsoft Powerpoint
7) Bibliography management using Mendeley software
8) Security risks: adware, malware and viruses
examMode
The final exam is aimed at verifying the understanding of the topics covered during the course and the ability to apply the knowledge acquired.
The examination is conducted in written and/or oral form.
There is no grade, but a qualification is awarded.
books
Dennis Curtin, Kim Foley, Kunal Sen, Cathy Morin. Information Technology: The Breaking Wave. McGraw-Hill, 1998
mode
The teaching includes 16 hours of frontal lessons, which will be combined with hours of distance learning when necessary. During the teaching hours the teacher will use presentations and other material (e.g. short videos) which will be made available to students through the Google Drive and Moodle platform. During lessons it is preferable for students to be equipped with a laptop.
classRoomMode
Frequency is optional, but presence is recommended.
bibliography
Lesson slides and other material made available through Google Classroom, Youtube, Moodle and Google Drive.
16269 - PLANT GENETICS
MARIO CIAFFIMARIO CIAFFI
Second Semester
6
AGR/07
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.
The course is organized into four major sections:
1) MENDELIAN GENETICS
2) MOLECULAR GENETICS
3) MUTATIONS
4) IN-DEPTH INFORMATION concerning:
a) some applications of Molecular methodologies for varietal identification and traceability in agri-food chains;
b) some aspects related to the origin, phylogeny and evolution of grapevine and the cultivated wheats.
MENDELIAN GENETICS
- Mendel's principles
Monohybrid crosses: the principles of dominance and segregation; dihybrid crosses: the principle of independent assortment.
- Chi square test.
- Extension of Mendel's principles: partial dominance, codominance, multiple alleles, epistasis, genetic linkage, pleiotropy.
- Mitosis and meiosis, chromosome theory of inheritance.
MOLECULAR GENETICS
- Structures of DNA and RNA, the organization of DNA in chromosomes.
- The central dogma of molecular biology: replication, transcription and translation, the genetic code.
- Gene structure and regulation.
IN-DEPTH INFORMATION
Molecular methodologies
- Polymerase chain reaction (PCR)
- Molecular markers and their use in varietal identification and traceability in agri-food chains.
Origin and evolution of the gravine and main plants of food interest.
- Origin of the grapevine and genetic variability of grapevine varieties
- Modern grapevine varieties resistant to the main fungal diseases such as powdery mildew and downy mildew
- Origin and evolution of cultivated wheat
- Ancient and modern grains: classification and meaning and main differences on the agronomic, nutritional, health and technological level.
examMode
Oral examination based on the individual evaluation of the student by formulating two/three questions about the different major sections of the course: Mendelian genetics, molecular genetics, mutations. Further questions may concern the use of molecular markers in varietal identification and traceability in agri-food chains and the origin and evolution of grapevine and plants of food interest, with particular attention to the cultivated wheats.
In particular, consistent with the expected learning results, in the oral test students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary traits; 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 mechanisms of regulation of the gene expression in eukaryotes; 6) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 7) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
The oral test is considered sufficient if the student answers clearly and exhaustively to the the two questions concerning the three macro-sectors of the course: Mendelian genetics, molecular genetics, mutations.
books
Notes and slides of the lectures provided by the teacher.
Textbook: Lorenzetti F., Ceccarelli S., Veronesi F., Rosellini D., Albertini E.
Genetica agraria, Quinta edizione Patron 2023
Additional books for Molecular Genetics
Peter J. Russel. Genetica. Un approccio molecolare. Ed. Pearson, 2019.
Snustad P.D., Simmons M.J. Principi di genetica, Edises 2014.
mode
The course is organised into classrom lessons (44 hours) and practical experience in the laboratory (4 hours). During the lessons, the main issues related to the four major sections of the course (mendelian genetics, molecular genetics, mutations, PCR, molecular markers and the origin and evolution of the gravine and main plants of agri-food interest) will be analyzed. Lessons will also involve directly the students in order to verify their previous knowledge and the level of learning of the topics during the course. Laboratory exercitations will address the use of molecular methodologies for varietal identification and traceability in agri-food chains.
bibliography
Notes and slides of the lectures provided by the teacher.
Textbook: Lorenzetti F., Ceccarelli S., Veronesi F., Rosellini D., Albertini E.
Genetica agraria, Quinta edizione Patron 2023
Additional books for Molecular Genetics
Peter J. Russel. Genetica. Un approccio molecolare. Ed. Pearson, 2019.
Snustad P.D., Simmons M.J. Principi di genetica, Edises 2014.
The course is organized into four major sections:
1) MENDELIAN GENETICS
2) MOLECULAR GENETICS
3) MUTATIONS
4) IN-DEPTH INFORMATION concerning:
a) some applications of Molecular methodologies for varietal identification and traceability in agri-food chains;
b) some aspects related to the origin, phylogeny and evolution of grapevine and the cultivated wheats.
MENDELIAN GENETICS
- Mendel's principles
Monohybrid crosses: the principles of dominance and segregation; dihybrid crosses: the principle of independent assortment.
- Chi square test.
- Extension of Mendel's principles: partial dominance, codominance, multiple alleles, epistasis, genetic linkage, pleiotropy.
- Mitosis and meiosis, chromosome theory of inheritance.
MOLECULAR GENETICS
- Structures of DNA and RNA, the organization of DNA in chromosomes.
- The central dogma of molecular biology: replication, transcription and translation, the genetic code.
- Gene structure and regulation.
IN-DEPTH INFORMATION
Molecular methodologies
- Polymerase chain reaction (PCR)
- Molecular markers and their use in varietal identification and traceability in agri-food chains.
Origin and evolution of the gravine and main plants of food interest.
- Origin of the grapevine and genetic variability of grapevine varieties
- Modern grapevine varieties resistant to the main fungal diseases such as powdery mildew and downy mildew
- Origin and evolution of cultivated wheat
- Ancient and modern grains: classification and meaning and main differences on the agronomic, nutritional, health and technological level.
examMode
Oral examination based on the individual evaluation of the student by formulating two/three questions about the different major sections of the course: Mendelian genetics, molecular genetics, mutations. Further questions may concern the use of molecular markers in varietal identification and traceability in agri-food chains and the origin and evolution of grapevine and plants of food interest, with particular attention to the cultivated wheats.
In particular, consistent with the expected learning results, in the oral test students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary traits; 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 mechanisms of regulation of the gene expression in eukaryotes; 6) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 7) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
The oral test is considered sufficient if the student answers clearly and exhaustively to the the two questions concerning the three macro-sectors of the course: Mendelian genetics, molecular genetics, mutations.
books
Notes and slides of the lectures provided by the teacher.
Textbook: Lorenzetti F., Ceccarelli S., Veronesi F., Rosellini D., Albertini E.
Genetica agraria, Quinta edizione Patron 2023
Additional books for Molecular Genetics
Peter J. Russel. Genetica. Un approccio molecolare. Ed. Pearson, 2019.
Snustad P.D., Simmons M.J. Principi di genetica, Edises 2014.
mode
The course is organised into classrom lessons (44 hours) and practical experience in the laboratory (4 hours). During the lessons, the main issues related to the four major sections of the course (mendelian genetics, molecular genetics, mutations, PCR, molecular markers and the origin and evolution of the gravine and main plants of agri-food interest) will be analyzed. Lessons will also involve directly the students in order to verify their previous knowledge and the level of learning of the topics during the course. Laboratory exercitations will address the use of molecular methodologies for varietal identification and traceability in agri-food chains.
bibliography
Notes and slides of the lectures provided by the teacher.
Textbook: Lorenzetti F., Ceccarelli S., Veronesi F., Rosellini D., Albertini E.
Genetica agraria, Quinta edizione Patron 2023
Additional books for Molecular Genetics
Peter J. Russel. Genetica. Un approccio molecolare. Ed. Pearson, 2019.
Snustad P.D., Simmons M.J. Principi di genetica, Edises 2014.
18316 - PRINCIPLES OF AGRI-FOOD AND WINE ECONOMY
ANNA CARBONEANNA CARBONE
Second Semester
8
AGR/01
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.
Microeconomics (6 CFU)
• Introduction to Economics and its analytical tools
• The objects studied by Microeconomics.
• Rationality in Economics. The concept of opportunity cost
• Ways of organizing the economic life
• Economic agents and the marketplace
• The demand function and its determinants
• The supply function and its determinants
• The production function
• Production Costs analysis
• Prices and market equilibrium. Surplus: concept and measure. Efficiency in economics.
• The competitive market
• Monopoly
• Market failures: externalities and public goods
• The role of the public sector in the economy: objectives and tools. Tax, subsidies and other economic policies.
• The cobweb model; market margins in markets with multiple layers
The Agri-food System: general features and focuses on the Italian case (2 CFU)
• The Agri-food System in the macro economy
• Agri-food consumption: time-trends and actual situation
• The main component of the System: Agriculture, food industry and retail: trends and features. International comparisons.
• Focus on Short Food chains: SWOT analysis
• The Italian wine sector
• The wine sector in the Lazio region
examMode
two intermediate written tests with multiple choice questions, open questions and graphic and numerical exercises.
a subsequent final oral test after the end of the course during the regular exam sessions with theoretical questions on the first part (microeconomics) and a question on the special part related to the agri-food sector. For those who have passed the exonerations and intend to confirm the score obtained, the oral exam includes only one question on the first part (for the part of the program not included in the exemptions)
books
Testi consigliati
1) SLIDES AS FOR THE LESSONS AND OTHER MATERIALS PREPARED BY THE POFESSOR.
2) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
3) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Economia, 20esima edizione italiana, McGraw Hill
4) Lieberman Marc;Hall Robert E., 2010, Principi di Economia, Apogeo
5) OTHER MICROECONOMICS TEXTBOOKS AGREED WITH THE PROFESSOR
6) FOR THE TWO CREDITS OF THE ITALIAN AGRI-FOOD SYSTEM THE PROFESSOR WILL RELEASE REFERENCES AND AD HOC MATERIALS. (AVAILABLE IN MOODLE)
classRoomMode
weekly lessons as per official schedule. week of interruption of teaching to allow the carrying out of the intermediate tests
bibliography
Testi consigliati
1) SLIDES AS FOR THE LESSONS AND OTHER MATERIALS PREPARED BY THE POFESSOR.
2) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
3) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Economia, 20esima edizione italiana, McGraw Hill
4) Lieberman Marc;Hall Robert E., 2010, Principi di Economia, Apogeo
5) OTHER MICROECONOMICS TEXTBOOKS AGREED WITH THE PROFESSOR
6) FOR THE TWO CREDITS OF THE ITALIAN AGRI-FOOD SYSTEM THE PROFESSOR WILL RELEASE REFERENCES AND AD HOC MATERIALS. (AVAILABLE IN MOODLE)
Microeconomics (6 CFU)
• Introduction to Economics and its analytical tools
• The objects studied by Microeconomics.
• Rationality in Economics. The concept of opportunity cost
• Ways of organizing the economic life
• Economic agents and the marketplace
• The demand function and its determinants
• The supply function and its determinants
• The production function
• Production Costs analysis
• Prices and market equilibrium. Surplus: concept and measure. Efficiency in economics.
• The competitive market
• Monopoly
• Market failures: externalities and public goods
• The role of the public sector in the economy: objectives and tools. Tax, subsidies and other economic policies.
• The cobweb model; market margins in markets with multiple layers
The Agri-food System: general features and focuses on the Italian case (2 CFU)
• The Agri-food System in the macro economy
• Agri-food consumption: time-trends and actual situation
• The main component of the System: Agriculture, food industry and retail: trends and features. International comparisons.
• Focus on Short Food chains: SWOT analysis
• The Italian wine sector
• The wine sector in the Lazio region
examMode
two intermediate written tests with multiple choice questions, open questions and graphic and numerical exercises.
a subsequent final oral test after the end of the course during the regular exam sessions with theoretical questions on the first part (microeconomics) and a question on the special part related to the agri-food sector. For those who have passed the exonerations and intend to confirm the score obtained, the oral exam includes only one question on the first part (for the part of the program not included in the exemptions)
books
Testi consigliati
1) SLIDES AS FOR THE LESSONS AND OTHER MATERIALS PREPARED BY THE POFESSOR.
2) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
3) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Economia, 20esima edizione italiana, McGraw Hill
4) Lieberman Marc;Hall Robert E., 2010, Principi di Economia, Apogeo
5) OTHER MICROECONOMICS TEXTBOOKS AGREED WITH THE PROFESSOR
6) FOR THE TWO CREDITS OF THE ITALIAN AGRI-FOOD SYSTEM THE PROFESSOR WILL RELEASE REFERENCES AND AD HOC MATERIALS. (AVAILABLE IN MOODLE)
classRoomMode
weekly lessons as per official schedule. week of interruption of teaching to allow the carrying out of the intermediate tests
bibliography
Testi consigliati
1) SLIDES AS FOR THE LESSONS AND OTHER MATERIALS PREPARED BY THE POFESSOR.
2) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
3) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Economia, 20esima edizione italiana, McGraw Hill
4) Lieberman Marc;Hall Robert E., 2010, Principi di Economia, Apogeo
5) OTHER MICROECONOMICS TEXTBOOKS AGREED WITH THE PROFESSOR
6) FOR THE TWO CREDITS OF THE ITALIAN AGRI-FOOD SYSTEM THE PROFESSOR WILL RELEASE REFERENCES AND AD HOC MATERIALS. (AVAILABLE IN MOODLE)
14975 - PHYSICS
SIMONE SPADINISIMONE SPADINI
Second Semester
6
FIS/07
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.
1. Introduction:
- Models, theories, laws, measurements and uncertainties. Unit of measurement (International System)
- Scalars, vectors and operations between them
2) Basics of kinematics:
- Position, velocity and acceleration vectors
- Rectilinear motion, motion decomposition
3) Dynamics
- Newton's laws
- Applications, friction forces, normal, weight, Hooke's law
- Periodic motions, uniform circular motion, harmonic motion
4) Work and energy
- Definition of work, power
- Conservative forces, potential energy, conservation of mechanical energy
5) Collisions and momentum
- Elastic and inelastic collisions
- conservation of momentum
6) Rotational dynamics
- Moment of inertia
- Rotational kinetic energy
- Angular momentum and its conservation
7) Fluid dynamics
- Statics: pressure, Stevino's law, Pascal's and Archimedes' principles
- Fluid dynamics, Bernoulli equation
- Surface tension and capillarity
8) Waves
- Wave motion, propagation and characteristics of waves
9) Temperature and kinetic energy
- Thermometric scales and thermal expansion
- Principle 0 of thermodynamics
- Gas law, absolute temperature, kinetic theory of gases
10) The heat
- Internal energy and heat transfer
- State changes and latent heat
----
1) Electric field
- Structure of the atom, electric charges and Coulomb's law
- Electric field, electric potential and electric potential energy
- Electrical capacity
2) Electric current
- Ohm's laws, Joule effect, electromotive force and simple circuits
- Kirchhoff's laws
3) Magnetic field
- Characteristics of the magnetic field, Lorentz force
4) Electromagnetic induction and Faraday's laws
- Induced electromotive force, Faraday Neumann Henry Lentz law
- Notes on time-varying electric and magnetic fields
- Notes on the magnetic properties of matter
5) Electromagnetic waves
- Physical meaning of Maxwell's equations
examMode
optional oral test
for partial tests:
the written test is made up of a variable number of questions (20 - 30) made up of approximately 20% of problems which require completion and the remaining 80% of theory questions
for the entire exam:
the written test is made up of a variable number of questions (8 - 10) made up of approximately 60% of problems which require completion and the remaining 40% of theory questions
books
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
the available slides are present on moodle
mode
face-to-face lessons
classRoomMode
the methods are established by the degree course department
bibliography
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
1. Introduction:
- Models, theories, laws, measurements and uncertainties. Unit of measurement (International System)
- Scalars, vectors and operations between them
2) Basics of kinematics:
- Position, velocity and acceleration vectors
- Rectilinear motion, motion decomposition
3) Dynamics
- Newton's laws
- Applications, friction forces, normal, weight, Hooke's law
- Periodic motions, uniform circular motion, harmonic motion
4) Work and energy
- Definition of work, power
- Conservative forces, potential energy, conservation of mechanical energy
5) Collisions and momentum
- Elastic and inelastic collisions
- conservation of momentum
6) Rotational dynamics
- Moment of inertia
- Rotational kinetic energy
- Angular momentum and its conservation
7) Fluid dynamics
- Statics: pressure, Stevino's law, Pascal's and Archimedes' principles
- Fluid dynamics, Bernoulli equation
- Surface tension and capillarity
8) Waves
- Wave motion, propagation and characteristics of waves
9) Temperature and kinetic energy
- Thermometric scales and thermal expansion
- Principle 0 of thermodynamics
- Gas law, absolute temperature, kinetic theory of gases
10) The heat
- Internal energy and heat transfer
- State changes and latent heat
----
1) Electric field
- Structure of the atom, electric charges and Coulomb's law
- Electric field, electric potential and electric potential energy
- Electrical capacity
2) Electric current
- Ohm's laws, Joule effect, electromotive force and simple circuits
- Kirchhoff's laws
3) Magnetic field
- Characteristics of the magnetic field, Lorentz force
4) Electromagnetic induction and Faraday's laws
- Induced electromotive force, Faraday Neumann Henry Lentz law
- Notes on time-varying electric and magnetic fields
- Notes on the magnetic properties of matter
5) Electromagnetic waves
- Physical meaning of Maxwell's equations
examMode
optional oral test
for partial tests:
the written test is made up of a variable number of questions (20 - 30) made up of approximately 20% of problems which require completion and the remaining 80% of theory questions
for the entire exam:
the written test is made up of a variable number of questions (8 - 10) made up of approximately 60% of problems which require completion and the remaining 40% of theory questions
books
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
the available slides are present on moodle
mode
face-to-face lessons
classRoomMode
the methods are established by the degree course department
bibliography
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
the available slides are present on moodle
119026 - CHEMISTRY
-
11
-
-
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.
ORGANIC CHEMISTRY
RAFFAELE SALADINO
First Semester
5
CHIM/06
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.
Module A STRUCTURE
Alkanes and cycloalkanes. Introduction. Structure. Sp3 hybridization. Nomenclature. Physical Properties. Isomerism of structure. Conformational analysis (ethane, cyclohexane). Stability of cycloalkanes (angle strain, torsional strain, tension steric). Derivatives of cyclohexane (stereoisomery cis-trans). Bicyclic alkanes and polycyclic. Natural role and applications of alkanes.
Alkenes. Introduction .. Structure. Sp2 hybridization. Nomenclature. Physical Properties. Stability (heat of hydrogenation, heat of combustion). Nomenclature system (E) - (Z) for alkenes. Cicloalcheni.Funzione biological.
Functional groups and classes of organic compounds. Alkyl halides. Alcohols. Ethers. Amines. Aldehydes and ketones. Carboxylic acids. Esters and amides. Introduction. Structure. Nomenclature. Physical Properties.
Stereochemistry. Introduction. Chirality of carbon. Enantiomers and chiral molecules. Graphical representation. Nomenclature (R) (S). Optical activity (specific optical rotation, definition of racemate, optical purity). Diastereoisomers (meso compounds). Chiral molecules without chiral carbons.
Aromatic compounds. Introduction. Benzene. Structure and stability. Huckel rule. Other aromatic compounds. Nomenclature of benzene derivatives. Induction phenomena and resonance. Heterocyclic aromatic compounds. The aromatic compounds in biochemistry.
Carbohydrates. Classification. Monosaccharides. Mutarotation and formation of glucosides. Configuration D or L. Disaccharides. Polysaccharides.
Protein. Structure of the amino acids. Nomenclature. Peptide bond. Oligopeptides.
Nucleic acids. Purine and pyrimidine nucleic bases. Nucleosides. Nucleotides. Oligonucleotides.
Lipids.
Form B. THE REACTIVITY '
Reactions of alkanes and cycloalkanes. Chlorination of methane. Free radicals. Stability and structure. Thermodynamics and kinetics. Halogenation of higher alkanes.
Ionic reactions of substitution and elimination. Formation of carbocations. Stability and structure. Nucleophilic substitution reactions. SN2 reaction. SN1 reaction. Mechanisms and trends stereochimici.Effetti solvent and leaving group. Elimination reactions. E1 reaction. E2 reaction. Competition between substitution and elimination. Substitution reactions and elimination of biological interest.
Reactions of the C = C double bond. Addition reaction. Addition of hydrogen halides. Markovnikov rule.
examMode
The exam includes a written test followed by an oral test. The written test generally consists of five exercises whose contents cover all the topics of the course. Each exercise is assigned the maximum value of 6 points. The oral exam is accessed having achieved the minimum score of 18/30. The oral exam consists of two parts. The first concerns the discussion of the written test with in-depth analysis on the performance of the exercises. The second some questions concerning further developments of the themes of the written test.
- Organic chemistry, Robert Thornton Morrison, Robert Nielson Boyd, Casa Editrice Ambrosiana. Distribuzione Zanichelli (most recent edition).
mode
The lesson includes a theoretical part in which the general principles and concepts are described, and an applicative part inherent to the carrying out of the exercise on the topics just treated.
Module A STRUCTURE
Alkanes and cycloalkanes. Introduction. Structure. Sp3 hybridization. Nomenclature. Physical Properties. Isomerism of structure. Conformational analysis (ethane, cyclohexane). Stability of cycloalkanes (angle strain, torsional strain, tension steric). Derivatives of cyclohexane (stereoisomery cis-trans). Bicyclic alkanes and polycyclic. Natural role and applications of alkanes.
Alkenes. Introduction .. Structure. Sp2 hybridization. Nomenclature. Physical Properties. Stability (heat of hydrogenation, heat of combustion). Nomenclature system (E) - (Z) for alkenes. Cicloalcheni.Funzione biological.
Functional groups and classes of organic compounds. Alkyl halides. Alcohols. Ethers. Amines. Aldehydes and ketones. Carboxylic acids. Esters and amides. Introduction. Structure. Nomenclature. Physical Properties.
Stereochemistry. Introduction. Chirality of carbon. Enantiomers and chiral molecules. Graphical representation. Nomenclature (R) (S). Optical activity (specific optical rotation, definition of racemate, optical purity). Diastereoisomers (meso compounds). Chiral molecules without chiral carbons.
Aromatic compounds. Introduction. Benzene. Structure and stability. Huckel rule. Other aromatic compounds. Nomenclature of benzene derivatives. Induction phenomena and resonance. Heterocyclic aromatic compounds. The aromatic compounds in biochemistry.
Carbohydrates. Classification. Monosaccharides. Mutarotation and formation of glucosides. Configuration D or L. Disaccharides. Polysaccharides.
Protein. Structure of the amino acids. Nomenclature. Peptide bond. Oligopeptides.
Nucleic acids. Purine and pyrimidine nucleic bases. Nucleosides. Nucleotides. Oligonucleotides.
Lipids.
Form B. THE REACTIVITY '
Reactions of alkanes and cycloalkanes. Chlorination of methane. Free radicals. Stability and structure. Thermodynamics and kinetics. Halogenation of higher alkanes.
Ionic reactions of substitution and elimination. Formation of carbocations. Stability and structure. Nucleophilic substitution reactions. SN2 reaction. SN1 reaction. Mechanisms and trends stereochimici.Effetti solvent and leaving group. Elimination reactions. E1 reaction. E2 reaction. Competition between substitution and elimination. Substitution reactions and elimination of biological interest.
Reactions of the C = C double bond. Addition reaction. Addition of hydrogen halides. Markovnikov rule.
examMode
The exam includes a written test followed by an oral test. The written test generally consists of five exercises whose contents cover all the topics of the course. Each exercise is assigned the maximum value of 6 points. The oral exam is accessed having achieved the minimum score of 18/30. The oral exam consists of two parts. The first concerns the discussion of the written test with in-depth analysis on the performance of the exercises. The second some questions concerning further developments of the themes of the written test.
- Organic chemistry, Robert Thornton Morrison, Robert Nielson Boyd, Casa Editrice Ambrosiana. Distribuzione Zanichelli (most recent edition).
mode
The lesson includes a theoretical part in which the general principles and concepts are described, and an applicative part inherent to the carrying out of the exercise on the topics just treated.
- Organic chemistry, Robert Thornton Morrison, Robert Nielson Boyd, Casa Editrice Ambrosiana. Distribuzione Zanichelli (most recent edition).
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
FRANCESCO CANGANELLA
First Semester
6
AGR/16
Learning objectives
The course aims to illustrate the structure and functions of prokaryotic cells and the mechanisms underlying genetic variability and adaptation to the environment in microorganisms. The laboratory will allow to acquire basic microbiological techniques and to verify some fundamental concepts of microbial physiology.
Thanks to the attendance of the laboratory, the student will be able to:
- set up pure cultures of bacteria / yeasts and analyze their growth
- recognize, describe and distinguish Gram positive and Gram negative bacteria
- recognize and describe a bacterial spore.
Morphology, dimensions, organization. Differences Bacteria, Archea, Eukaryotes. The wall: Gram positive, Gram negative, Archea. Cytoplasmic membrane; secretion and transport systems. Capsule, S layers. External appendages: flagella and random and oriented movement; fimbriae and pili. The protoplast: cytoplasm, ribosomes, nucleoid, inclusion bodies.
Elemental composition of the cell. Nutritional categories. Culture media: minimal and complex, selective and differential. Enrichment and isolation in pure culture. Growth of microbial populations: methods for the determination of biomass and cell number. Mathematical description of growth. Growth curve. Environmental factors influencing microbial growth: temperature, pH, water availability, oxygen availability. Extremophilic microorganisms. Physical and chemical methods for growth control.
Chemotrophy. Fermentation. Aerobic breathing. Anaerobic respiration: denitrification, desulfurication, methanogenesis, homoacetogenesis. Chemolithotrophy and main chemolithotrophic microorganisms. Oxygen and anoxygenic photosynthesis. Assimilative and biosynthetic metabolism. Assimilation of organic compounds. CO2 assimilation. Combined N assimilation, nitrogen fixation. Assimilation of sulfur and phosphorus.
Classification systems. Conventional and molecular methods for identification.
Role of microorganisms in the cycles of C, N, S. Notes on the degradation of natural and synthetic organic compounds in aerobiosis and anaerobiosis. Diazotrophic symbiosis. Examples of applications in environmental biotechnology.
General properties of viruses. Structure and organization of virions. Multiplication of viruses. Methods of studying viruses. Examples of life cycles of bacteriophages and eukaryotic viruses.
The genome of prokaryotes; chromosome, plasmids, other accessory genetic elements. Integrity of genetic information and generation of mutations. Types of mutants and selection systems. Horizontal gene transfer: conjugation, transformation, transduction. Evolutionary significance of genome plasticity.
The role of the human microbiota. Pathogenic bacteria: reservoirs and transmission. Concepts of pathogenicity and virulence. The virulence factors. Endotoxins. Classification and examples of mechanisms of action of exotoxins. Notes on the host's defenses.
Microorganisms of oenological interest. Yeasts of oenological interest. The yeasts of winemaking. Growth kinetics of yeasts. Spontaneous fermentation and controlled fermentation. Selected yeasts. The refermentation. Autolysis of yeasts. The killer yeasts. Genetics of wine yeasts. Genetically modified yeasts. Oenological significance of lactic bacteria. The alterations of the wine originated by yeasts. The alterations of the wine due to molds. Alterations in wine due to lactic bacteria. Alterations in wine due to acetic and other bacteria. Special vinifications from a microbiological point of view. The biological stabilization of musts and wines. Microbiological purification of waste water from the wine industry.
Exercises - Preparation of culture media, counting, identification and selection of microorganisms of oenological interest. Observation of yeasts of enological importance.
examMode
Six open questions to be answered through a written paper. Ok if written either in Italian or in English. Time available to complete the task, 120 minutes.
books
Madigan et al., Brock - Biologia dei Microrganismi, Pearson Italia, 16 ed., 2022
Zambonelli C. Microbiologia e Biotecnologia dei vini, Ed agricole, Bologna, 1998.
mode
Teaching in classroom by ppt/pdf presentations; lab training activities.
classRoomMode
Classes in presence will be performed online too.
Lab training sessions are not mandatory but students are highly ecouraged to attend them.
Morphology, dimensions, organization. Differences Bacteria, Archea, Eukaryotes. The wall: Gram positive, Gram negative, Archea. Cytoplasmic membrane; secretion and transport systems. Capsule, S layers. External appendages: flagella and random and oriented movement; fimbriae and pili. The protoplast: cytoplasm, ribosomes, nucleoid, inclusion bodies.
Elemental composition of the cell. Nutritional categories. Culture media: minimal and complex, selective and differential. Enrichment and isolation in pure culture. Growth of microbial populations: methods for the determination of biomass and cell number. Mathematical description of growth. Growth curve. Environmental factors influencing microbial growth: temperature, pH, water availability, oxygen availability. Extremophilic microorganisms. Physical and chemical methods for growth control.
Chemotrophy. Fermentation. Aerobic breathing. Anaerobic respiration: denitrification, desulfurication, methanogenesis, homoacetogenesis. Chemolithotrophy and main chemolithotrophic microorganisms. Oxygen and anoxygenic photosynthesis. Assimilative and biosynthetic metabolism. Assimilation of organic compounds. CO2 assimilation. Combined N assimilation, nitrogen fixation. Assimilation of sulfur and phosphorus.
Classification systems. Conventional and molecular methods for identification.
Role of microorganisms in the cycles of C, N, S. Notes on the degradation of natural and synthetic organic compounds in aerobiosis and anaerobiosis. Diazotrophic symbiosis. Examples of applications in environmental biotechnology.
General properties of viruses. Structure and organization of virions. Multiplication of viruses. Methods of studying viruses. Examples of life cycles of bacteriophages and eukaryotic viruses.
The genome of prokaryotes; chromosome, plasmids, other accessory genetic elements. Integrity of genetic information and generation of mutations. Types of mutants and selection systems. Horizontal gene transfer: conjugation, transformation, transduction. Evolutionary significance of genome plasticity.
The role of the human microbiota. Pathogenic bacteria: reservoirs and transmission. Concepts of pathogenicity and virulence. The virulence factors. Endotoxins. Classification and examples of mechanisms of action of exotoxins. Notes on the host's defenses.
Microorganisms of oenological interest. Yeasts of oenological interest. The yeasts of winemaking. Growth kinetics of yeasts. Spontaneous fermentation and controlled fermentation. Selected yeasts. The refermentation. Autolysis of yeasts. The killer yeasts. Genetics of wine yeasts. Genetically modified yeasts. Oenological significance of lactic bacteria. The alterations of the wine originated by yeasts. The alterations of the wine due to molds. Alterations in wine due to lactic bacteria. Alterations in wine due to acetic and other bacteria. Special vinifications from a microbiological point of view. The biological stabilization of musts and wines. Microbiological purification of waste water from the wine industry.
Exercises - Preparation of culture media, counting, identification and selection of microorganisms of oenological interest. Observation of yeasts of enological importance.
examMode
Six open questions to be answered through a written paper. Ok if written either in Italian or in English. Time available to complete the task, 120 minutes.
books
Madigan et al., Brock - Biologia dei Microrganismi, Pearson Italia, 16 ed., 2022
Zambonelli C. Microbiologia e Biotecnologia dei vini, Ed agricole, Bologna, 1998.
mode
Teaching in classroom by ppt/pdf presentations; lab training activities.
classRoomMode
Classes in presence will be performed online too.
Lab training sessions are not mandatory but students are highly ecouraged to attend them.
bibliography
Not available
118941 - EUROPEAN FOOD LAW
MATTEO BENOZZOMATTEO BENOZZO
Second Semester
5
IUS/03
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.
The course explores the discipline of the food sector, with a particular focus on food safety, security and health, as well as on the circular economy and sustainable development with reference to environmental factors in relation to production and the territory. In summary, the following topics will be analysed, always with particular attention to their relationship with real processes in the management of the supply chain: the sources of food law, international, European and national; EU Regulation 178/2002; labelling; food advertising; management and compensation for damage caused by harmful or unsuitable food; allergens and product contamination; protection of the environment and ecosystems.
books
F. ALBISINNI, Strumentario di diritto alimentare europeo, Utet - Wolters Kluwer,
2023, Quinta edizione: i capitoli 1, 3, 4, 6, 7, 8, 10, 11, 13, 14, 16 par.1.
F. BRUNO, Il diritto alimentare, Cedam, 2022, i capitoli: I, II, III,IV.
The course explores the discipline of the food sector, with a particular focus on food safety, security and health, as well as on the circular economy and sustainable development with reference to environmental factors in relation to production and the territory. In summary, the following topics will be analysed, always with particular attention to their relationship with real processes in the management of the supply chain: the sources of food law, international, European and national; EU Regulation 178/2002; labelling; food advertising; management and compensation for damage caused by harmful or unsuitable food; allergens and product contamination; protection of the environment and ecosystems.
books
F. ALBISINNI, Strumentario di diritto alimentare europeo, Utet - Wolters Kluwer,
2023, Quinta edizione: i capitoli 1, 3, 4, 6, 7, 8, 10, 11, 13, 14, 16 par.1.
F. BRUNO, Il diritto alimentare, Cedam, 2022, i capitoli: I, II, III,IV.
SUBJECT
SEMESTER
CFU
SSD
LANGUAGE
118945 - CHEMISTRY AND BIOCHEMISTRY OF AGRICULTURAL PRODUCTS
-
9
-
-
Learning objectives
Educational objectives:
1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector
2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve 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.
CHEMISTRY OF AGRICULTURAL PRODUCTS
ALESSANDRO D'ANNIBALE
Second Semester
4
AGR/13
Learning objectives
Educational objectives:
1) knowledge and understanding: at the end of the course associated with individual study efforts, the student will acquire adequate knowledge of the physico-chemical properties and chemical reactivity of the main biomolecules present in food and their impact on the food sector
2) Ability to apply knowledge and understanding: At the end of the course and following the commitment of individual study, the student will achieve 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.
General information on food composition - Types of needs and nutritional value - Transformations and alterations of the main macronutrients (proteins, lipids and carbohydrates) - Non-nutrients and antinutrients - Chemical and physical properties of water - Water-solute interactions and food implications - Water activity - Properties of ethanol-water mixtures - Proteinogenic amino acids (stereochemistry and acid-base properties) - Classification of amino acids based on the nature of the R group and on a nutritional basis - Post-translational modifications - Non-protein amino acids - Biogenic amines - Proteins - Biological value and methods of determination - Filming and foaming properties of proteins - Lipids (classification criteria, general properties, functions and representativeness in food) - Properties of fatty acids and nomenclature - Omega fatty acids - Saponifiable lipids (triacylglycerols, waxes, phospholipids and sphingolipids) - Transformations (catalytic hydrogenation, transesterification and acidolysis) and alterations (hydrolysis, ketone and oxidative rancidity of lipids) - Unsaponifiable lipids (sterols, terpenes and eicosanoids) - Carbohydrates (general information, classification criteria, biological functions and use as additives) - Linear and cyclic representations - Fisher projections and DL classification - Characteristic reactions of sugars [acylation, alkylation, oxidation (aldonic acids, uronic acids and aldaric acids) and reduction] - Alditols and their use as additives (sorbitol, mannitol and xylitol) - Distinction between reducing and total sugars and approaches to their determination - Physical, chemical and sensory properties of sugars - Sweetening power - Monosaccharides (epimers, anomers and mutarotation) - Maillard reactions and food and health implications - Oligosaccharides - Natural and food-related polysaccharides (Xanthan gum , dextran, glucomannans, starches and cell ulose chemically modified and not) - Liquefaction and retrogradation of starch - Dextrin and dextrose equivalence - Glycemic index and glycemic load
examMode
An oral exam will be carried out aimed at ascertaining the skills acquired in the course of the course, of appropriate terminology in describing specific aspects related to the topics of the course and the critical capacity in linking them together.
books
Principi di chimica degli alimenti Autori: Cappelli e Vannucchi Casa Editrice Zanichelli
Introduzione alla biochimica Lehninger Publisher: Zanichelli
mode
Frontal lessons in the classroom supported by the projection of audiovisual materials and numerical exercises on the blackboard
classRoomMode
The attendance of this course, albeit optional, is warmly advised
bibliography
Supplementary material will be made available through shared platforms
General information on food composition - Types of needs and nutritional value - Transformations and alterations of the main macronutrients (proteins, lipids and carbohydrates) - Non-nutrients and antinutrients - Chemical and physical properties of water - Water-solute interactions and food implications - Water activity - Properties of ethanol-water mixtures - Proteinogenic amino acids (stereochemistry and acid-base properties) - Classification of amino acids based on the nature of the R group and on a nutritional basis - Post-translational modifications - Non-protein amino acids - Biogenic amines - Proteins - Biological value and methods of determination - Filming and foaming properties of proteins - Lipids (classification criteria, general properties, functions and representativeness in food) - Properties of fatty acids and nomenclature - Omega fatty acids - Saponifiable lipids (triacylglycerols, waxes, phospholipids and sphingolipids) - Transformations (catalytic hydrogenation, transesterification and acidolysis) and alterations (hydrolysis, ketone and oxidative rancidity of lipids) - Unsaponifiable lipids (sterols, terpenes and eicosanoids) - Carbohydrates (general information, classification criteria, biological functions and use as additives) - Linear and cyclic representations - Fisher projections and DL classification - Characteristic reactions of sugars [acylation, alkylation, oxidation (aldonic acids, uronic acids and aldaric acids) and reduction] - Alditols and their use as additives (sorbitol, mannitol and xylitol) - Distinction between reducing and total sugars and approaches to their determination - Physical, chemical and sensory properties of sugars - Sweetening power - Monosaccharides (epimers, anomers and mutarotation) - Maillard reactions and food and health implications - Oligosaccharides - Natural and food-related polysaccharides (Xanthan gum , dextran, glucomannans, starches and cell ulose chemically modified and not) - Liquefaction and retrogradation of starch - Dextrin and dextrose equivalence - Glycemic index and glycemic load
examMode
An oral exam will be carried out aimed at ascertaining the skills acquired in the course of the course, of appropriate terminology in describing specific aspects related to the topics of the course and the critical capacity in linking them together.
books
Principi di chimica degli alimenti Autori: Cappelli e Vannucchi Casa Editrice Zanichelli
Introduzione alla biochimica Lehninger Publisher: Zanichelli
mode
Frontal lessons in the classroom supported by the projection of audiovisual materials and numerical exercises on the blackboard
classRoomMode
The attendance of this course, albeit optional, is warmly advised
bibliography
Supplementary material will be made available through shared platforms
BIOCHEMISTRY
ESTHER IMPERLINI
Second Semester
5
BIO/10
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.
STRUCTURAL AND FUNCTIONAL PROPERTIES OF AMINO ACIDS, PROTEINS AND ENZYMES.
Amino acids and peptide bond. Levels of protein structures. Globular, fibrous and membrane proteins.
Basic concepts of enzymology: transition states theory and activation energies; reaction rate; Michaelis-Menten equation. Enzyme inhibition. Allosteric enzymes and regulation. Chemical and functional properties of the most common coenzymes/prostetic groups. Coenzymes and vitamins.
Protein turnover and digestion of food proteins. Proteolytic enzymes and their specificity.
NUTRITIONAL ASPECTS OF FOODS.
General features of metabolism. Catabolism and anabolism. Metabolisms and enzyme catalysis. Enzymes: common names, systematic names and E.C. classification. Basic/general concepts of bioenergetics: ATP and other so-called “high energy compounds”. General overview on energetic catabolism.
CARBOHYDRATES AND THEIR ROLE IN HUMAN NUTRITION.
D-Glucose, other D-Monosaccharides and oligosaccharides. Polysaccharides: starch and glycogen. Oral and intestinal digestion of starch and glycogen present in foods.
Glycolysis: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects.
Phosphogluconate pathway: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects.
Gluconeogenesis: aim and cellular localization; precursors of D-Glucose; energy balance and regulatory aspects.
Fate of Pyruvate under aerobic conditions: the multienzyme Pyruvate Dehydrogenase Complex (PDH); pyruvate uptake into mitochondria; energy balance and regulatory aspects.
Krebs cycle (or Citric acid cycle): aims and cellular localization; reactions; enzymes; metabolic intermediates; energetics and regulatory aspects. Krebs cycle: Amphibolic aspects.
Lactic acid fermentation. Alcoholic fermentation.
Cellular respiration: electron transport from reduced coenzymes to oxygen; membrane complexes I-IV; oxidative phosphorylation: ATP synthase (complex V).
examMode
The assessment of the actual acquisition of learning outcomes (described above) will take place through an oral exam.
The exam will take place by asking the student a series of questions aimed at verifying and evaluating:
- knowledge of basic biochemical notions;
- the acquisition of an ability (of the student) to use this knowledge to solve specific questions concerning the catabolic fate of the main biomolecules present in agricultural products;
- the degree of communication skills (use of correct scientific language - conciseness, clarity and effectiveness in the response and / or argument);
- the ability to apply the theoretical knowledge acquired during the exercises (in the classroom or in the laboratory).
The student will be asked questions (generally 3) in the context of these following topics:
STRUCTURAL AND FUNCTIONAL PROPERTIES OF AMINO ACIDS, PROTEINS AND ENZYMES.
NUTRITIONAL ASPECTS OF FOODS.
CARBOHYDRATE METABOLISM AND THEIR ROLE IN HUMAN NUTRITION.
books
Titolo: PRINCIPI DI BIOCHIMICA. Autori: D. Voet, J.G. Voet e C.W. Pratt. Editore: Zanichelli (2017); questo testo è un estratto dalla quarta edizione (2017) del testo di FONDAMENTI DI BIOCHIMICA (degli stessi Autori e dello stesso Editore).
Titolo: INTRODUZIONE ALLA BIOCHIMICA DI LEHNINGER. Autori: D.L. Nelson e M.M. Cox. Editore Zanichelli (V edizione 2015 e successive edizioni).
Per approfondimenti/integrazioni:
Titolo: BIOCHIMICA DELLA NUTRIZIONE. Autori: U. Leuzzi, E. Bellocco, D. Barreca (Zanichelli Editore, 2013).
Tutti i testi elencati sono disponibili nella biblioteca del Campus Riello dell’Ateneo della Tuscia.
mode
This course is held in the second semester (2021/2022) and provides 5 CFU; it consists of 20 lectures, for a total of 40 hours.
The lessons are carried out in order to stimulate discussion (including in groups) on specific topics. Accordingly, students are invited to express themselves using a scientific language clearly, concisely and effectively.
STRUCTURAL AND FUNCTIONAL PROPERTIES OF AMINO ACIDS, PROTEINS AND ENZYMES.
Amino acids and peptide bond. Levels of protein structures. Globular, fibrous and membrane proteins.
Basic concepts of enzymology: transition states theory and activation energies; reaction rate; Michaelis-Menten equation. Enzyme inhibition. Allosteric enzymes and regulation. Chemical and functional properties of the most common coenzymes/prostetic groups. Coenzymes and vitamins.
Protein turnover and digestion of food proteins. Proteolytic enzymes and their specificity.
NUTRITIONAL ASPECTS OF FOODS.
General features of metabolism. Catabolism and anabolism. Metabolisms and enzyme catalysis. Enzymes: common names, systematic names and E.C. classification. Basic/general concepts of bioenergetics: ATP and other so-called “high energy compounds”. General overview on energetic catabolism.
CARBOHYDRATES AND THEIR ROLE IN HUMAN NUTRITION.
D-Glucose, other D-Monosaccharides and oligosaccharides. Polysaccharides: starch and glycogen. Oral and intestinal digestion of starch and glycogen present in foods.
Glycolysis: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects.
Phosphogluconate pathway: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects.
Gluconeogenesis: aim and cellular localization; precursors of D-Glucose; energy balance and regulatory aspects.
Fate of Pyruvate under aerobic conditions: the multienzyme Pyruvate Dehydrogenase Complex (PDH); pyruvate uptake into mitochondria; energy balance and regulatory aspects.
Krebs cycle (or Citric acid cycle): aims and cellular localization; reactions; enzymes; metabolic intermediates; energetics and regulatory aspects. Krebs cycle: Amphibolic aspects.
Lactic acid fermentation. Alcoholic fermentation.
Cellular respiration: electron transport from reduced coenzymes to oxygen; membrane complexes I-IV; oxidative phosphorylation: ATP synthase (complex V).
examMode
The assessment of the actual acquisition of learning outcomes (described above) will take place through an oral exam.
The exam will take place by asking the student a series of questions aimed at verifying and evaluating:
- knowledge of basic biochemical notions;
- the acquisition of an ability (of the student) to use this knowledge to solve specific questions concerning the catabolic fate of the main biomolecules present in agricultural products;
- the degree of communication skills (use of correct scientific language - conciseness, clarity and effectiveness in the response and / or argument);
- the ability to apply the theoretical knowledge acquired during the exercises (in the classroom or in the laboratory).
The student will be asked questions (generally 3) in the context of these following topics:
STRUCTURAL AND FUNCTIONAL PROPERTIES OF AMINO ACIDS, PROTEINS AND ENZYMES.
NUTRITIONAL ASPECTS OF FOODS.
CARBOHYDRATE METABOLISM AND THEIR ROLE IN HUMAN NUTRITION.
books
Titolo: PRINCIPI DI BIOCHIMICA. Autori: D. Voet, J.G. Voet e C.W. Pratt. Editore: Zanichelli (2017); questo testo è un estratto dalla quarta edizione (2017) del testo di FONDAMENTI DI BIOCHIMICA (degli stessi Autori e dello stesso Editore).
Titolo: INTRODUZIONE ALLA BIOCHIMICA DI LEHNINGER. Autori: D.L. Nelson e M.M. Cox. Editore Zanichelli (V edizione 2015 e successive edizioni).
Per approfondimenti/integrazioni:
Titolo: BIOCHIMICA DELLA NUTRIZIONE. Autori: U. Leuzzi, E. Bellocco, D. Barreca (Zanichelli Editore, 2013).
Tutti i testi elencati sono disponibili nella biblioteca del Campus Riello dell’Ateneo della Tuscia.
mode
This course is held in the second semester (2021/2022) and provides 5 CFU; it consists of 20 lectures, for a total of 40 hours.
The lessons are carried out in order to stimulate discussion (including in groups) on specific topics. Accordingly, students are invited to express themselves using a scientific language clearly, concisely and effectively.
classRoomMode
Attendance recommended but optional
bibliography
See "Adopted texts".
118961 - OENOLOGY I AND WINE ANALYSIS
ANDREA BELLINCONTRO
First Semester
8
AGR/15
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
1. Definition of main chemical costituents of winegrape and musts - Chemical origin, properties, modification/evolution along the grape ripening and enological role of: sugars, organic acids, polyphenols, volatile compounds, pectins, nitrogen compounds, enzymes, vitamins and minerals.
2. Vinification processes - Biochemical pathways of main fermentations (alcoholic and malolactic), and of most significant metabolisms related to primary and secondary metabolites.
3. Use and role of sulfur dioxide in musts and wines - SO2 chemistry; combination mechanisms; main properties and interactions with the wine and its molecules; SO2 methods of application in vinification processes.
4. Red wine vinification - Pre-fermentative operations; carrying out and control of maceration procedure and of fermentation processes (both alcoholic and malolactic); vinification protocols related to different types of red wine production.
5. White wine vinification - Pre-fermentative operations; carrying out of alcoholic fermentation; vinification protocols related to different types of white wine production.
examMode
At the end of the course, the student should be trained on the grape composition along the ripening process and at the harvest time. Moreover, he should be know the role of each winegrape and must consituent, and the wine compositional characteristics. Tne student will acquire the main knowledges about the principal fermentative processes involved in vinification procedures, as well as the most significant biochemical pathways included in the biosynthesis and degradation of main metabolites (both primary and secondary). He will acquire the fundamental knowledges useful to carry out the curricular traineeship at the partner wineries.
books
1) Ribereau-Gayon - Trattato di Enologia, Vol.1 - Microbiologia del Vino e Vinificazioni
2) Ribereau-Gayon - Trattato di Enologia, Vol.2 - Chimica del Vino, Stabilizzazioni e Trattamenti
3) Y. Margalit - Elementi di Chimica del Vino (Eno One)
4) J. Blouin, G. Guimberteau - Maturazione e Maturità dell'Uva (Eno One)
5) J. Blouin, E. Peynaud - Scienza e Elaborazione del Vino (Eno One)
Sliedes, documents and handouts directly provided by the teacher
Suggested reading:
L. Moio - Il respiro del vino - Mondadori
mode
Lectures carried out in the classroom as frontal teaching; laboratory activities; external activities and visits; possible in-depth seminars
classRoomMode
The lecture attendance is considered optional, even though is strongly suggested, as always for academic courses, in the case of frontal lessons and laboratory experiences as well.
bibliography
1) Ribereau-Gayon - Trattato di Enologia, Vol.1 - Microbiologia del Vino e Vinificazioni
2) Ribereau-Gayon - Trattato di Enologia, Vol.2 - Chimica del Vino, Stabilizzazioni e Trattamenti
3) Y. Margalit - Elementi di Chimica del Vino (Eno One)
4) J. Blouin, G. Guimberteau - Maturazione e Maturità dell'Uva (Eno One)
5) J. Blouin, E. Peynaud - Scienza e Elaborazione del Vino (Eno One)
Diapositive e dispense fornite direttamente dal docente e relative alle attività didattiche
Letture suggerite a margine:
L. Moio - Il respiro del vino - Mondadori
118963 - AGRICULTURAL CHEMISTRY AND TERROIR
-
11
-
-
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)
THE SOIL IN THE TERROIR
TOMMASO CHITI
Second Semester
6
AGR/14
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.
Pedology, soil, biogenetic spheres, importance and functions of the soil (2 hours);
• The factors of pedogenesis: climate, perent material, morphology, organisms, time, man - (4 hours);
• Silicates, phyllosilicates, allophanes. Oxides and hydroxides. Other non-silicate minerals - (2 hours);
• Soil in the countryside: superficial horizons (epipedon), deep horizons (endopedon) - (2 hours);
• The solid, liquid and gaseous phases of soil. Real and apparent texture. Aggregation status; Formation and stability of aggregates. Porosity. Real and apparent density. Particle size analysis - (2 hours).
• Organic substance and carbon cycle - (2 hours);
• Physical, chemical and chemical-physical absorption. Mechanism of cation exchange. Factors influencing cation exchange. Exchange cations. Acid, alkaline, saline soils. Exchangeable active acidity - (2 hours);
• Soil pH and its measurement. Acid-base equilibria in the soil. Effect of pH on biological activity and on the availability of nutrients. The buffering power of the soil. Soil redox potential. Soil organisms and trophic interactions. Soil microorganisms and their role in the nutrient cycle - (2 hours);
• The hydrogeological cycle; Water regime; control of the water regime; water balance. Different fractions of water in the soil: maximum water capacity (C.I.M.); field water capacity (C.I.C.); withering point; hygroscopic water; water available; soil absorbing power - (2 hours).
• The cycle of soil nutrients - (2 hours);
• The nutrients needed for plant growth; the nitrogen cycle - (2 hours);
• Different soil management regimes: Conventional, Conservative, Organic - (6 hours);
• Planting operations of a vineyard - (2 hours);
• Terroir and wine production - (2 hours);
• Terroir of Italy - (6 hours).
8 hours of on-site training (experimental farm) and in the Lab, with a visit to a sustainable viticultural winery in the Viterbo area
examMode
Intermediate written examination and final written exam
The final exam, lasting a maximum of 2 hours, will consist of a test with 30 multiple choice questions aimed at ascertaining the student's knowledge of the concepts presented during the course.
Minimum treshold to pass the exam: 18 correct answers
books
Recommended texts for exam preparation:
- Giacomo Certini e Fiorenzo Cesare Ugolini, 2020. Basi di Pedologia. Edagricole
- Emmanuelle Vaudour, 2003. I terroir: definizioni, caratterizzazione e protezione. Edagricole.
- Ubalde, J.M., Sort, X., Zayas, A., Poch, R.M. Effects of Soil and Climatic Conditions on Grape Ripening and Wine Quality of Cabernet Sauvignon. Journal of Wine Research, 21:1, 1-17, DOI: 10.1080/09571264.2010.495851
- Costantini E. e P. Bugelli (2008). Suolo, vite ed altre colture di qualità: l’introduzione e la pratica dei concetti “terroir” e “zonazione”
Supplementary teaching materials provided by the lecturer:
Presentations of individual lectures will be made available on MOODLE at the course page. Additional materials such as handouts and/or videos will also be made available on MOODLE.
mode
The course is organized with the following distribution of hours between frontal teaching and practical exercises:
- 40 hours of Frontal lessons in the classroom with video support for proposals and viewing of the material.
- 8 hours practical exercise in an experimental farm and in the lab.
classRoomMode
Attendance at the course is not compulsory. Attendance is recommended for farm and forest exercises.
bibliography
- Giacomo Certini e Fiorenzo Cesare Ugolini, 2020. Basi di Pedologia. Edagricole
- Emmanuelle Vaudour, 2003. I terroir: definizioni, caratterizzazione e protezione. Edagricole.
- Ubalde, J.M., Sort, X., Zayas, A., Poch, R.M. Effects of Soil and Climatic Conditions on Grape Ripening and Wine Quality of Cabernet Sauvignon. Journal of Wine Research, 21:1, 1-17, DOI: 10.1080/09571264.2010.495851
- Costantini E. e P. Bugelli (2008). Suolo, vite ed altre colture di qualità: l’introduzione e la pratica dei concetti “terroir” e “zonazione”
Supplementary teaching materials provided by the lecturer:
Presentations of individual lectures will be made available on MOODLE at the course page. Additional materials such as handouts and/or videos will also be made available on MOODLE.
17795 - VITICULTURE I
RITA BIASIELENA BRUNORI
First Semester
8
AGR/03
Learning objectives
Aim of the course is to provide basic knowledge on the grapevine starting from the definition of the biological system as individual, as well as part of a whole agro-ecosystem, i.e. the vineyard. Through the comprehension of the basic biology and physiology of the grapevine system, of the interaction plant-environment (climate-soil), the principle of the agronomical techniques, the student will understand the main environmental impacts related to the vineyard ecosystems and the best strategies for matching the goal of productivity, product quality, environmental sustainability and landscape safeguard.
Learning outcomes
KNOWELDGE AND COMPREHENSION ABILITY - Knowledge of the agro-phenological cycle of the grapevine, and of the structure and functionality of the agro-ecosystem. Understanding of the physiological base of the main agronomical techniques in the management of the vineyard agro-ecosystem and understanding of the strategies for mitigating the depletion of the environmental resources (biodiversity, soil fertility, atmosphere quality and landscape) through the vine knowledge.
ABILITY TO USE KNOWELDEGE AND COMPREHENSION- Acquisition of a good knowledge of the vineyard agro-ecosystems suitable for applying the acquired information in the vineyard planning and management.
INDEPENDENCE OF JUDGEMENT - To have developed the ability of interpreting and evaluating the different viticultural models and the status of the vines.
LEARNING ABILITIES - To have developed the ability to describe and interpret the different traits of the grapevine agro-ecosystem (organization, functionality, management) and the different traits of the vines (vigour, production, stress owing to biotic or abiotic agents). This skill will be developed through the direct student involvement in a joint discussion during the frontal lessons either in the classroom or online and during technical tours.
Grapevine systematics. Vine botany: morphology, anatomy and organization of the vegetative organs (skeleton, crown, root system) and reproductive organs of the vine (buds, flowers, bunches). Ampelographic characters, phenotypic and genetic variability. The morphological descriptors OIV.
Vegetative-productive cycle of the vine in relation to the life cycle of the plant (juvenile phase, vegetative phase, maturity phase, senescent phase) and the seasonal growth cycle. Phenological phases of the vine and classification criteria.
Introduction to vine physiology. Root development model and growth control factors of the root system. Sprout and female development model: vegetative growth control factors. The maturation of wood and implications for the management of the vineyard. The hormonal system of the plant: categories of hormones and their implication in the control of vegetative growth.
Flower biology of the vine. The types of infertility. Parthenocarpia and stenospermocarpia. Fruit set. Grape development model and growth control factors. Ripening phase: physical and biochemical changes affecting the berry. Maturation curves and monitoring of quality and / or collection indices. Integrated factors for determining the quality of the grapes. Maturation control in plant and post - harvest. Categories of hormones implicated in the control of the growth of the grape and in the maturation.
Source - sink relationships, carbohydrate production and allocation, relationships between vegetative and reproductive activity; establishment and annual use of reserves.
Environmental control of growth and development. Definition of the concept of environmental suitability. Elements of eco - physiology and viticulture ecology. Role of light in vine growth and development, photosynthetic productivity in the vine and exogenous and endogenous control factors.
Role of temperature in the growth and development of the vine: low temperatures, high temperatures, temperature changes, freezing temperatures. Genotype - environment relationship in relation to the current ampelographic framework. Viticulture and climate change.
The edaphic environment: plant-soil relationship. Edaphic factors limiting plant growth. Cultivar interaction - rootstock for soil adaptation. The importance of soil lying.
Viticulture and safeguarding of environmental resources: soil fertility, atmosphere quality. The vineyard as an agro-ecosystem. The systemic meaning of environmental sustainability in viticulture. The concept of multifunctionality of viticulture: the ecosystem services offered. Viticulture and biodiversity. Diversity, structure and functionality of the wine-growing landscape.
Physiological bases of viticulture techniques.
examMode
The final exam consists of an oral assessment on topics covered by the course. Aspects treated in the course of exercises and technical visits are also subject to evaluation.
books
Teaching materials by the lecturer
Manuale di Viticoltura – di A. Palliotti, S. Poni, O.Silvestroni (2018) – New Business Media, Edagricole
Avversità non parassitarie della vite e cambiamento climatico – di A. Palliotti, S. Poni, O.Silvestroni (2019) - New Business Media, Edagricole
mode
On-site lectures, video presentations with schemes, text and photographs. Filed trips and technical tour, on-field lectures.
classRoomMode
Blended course (virtual component)
bibliography
Teaching materials by the lecturer
Manuale di Viticoltura – di A. Palliotti, S. Poni, O.Silvestroni (2018) – New Business Media, Edagricole
Avversità non parassitarie della vite e cambiamento climatico – di A. Palliotti, S. Poni, O.Silvestroni (2019) - New Business Media, Edagricole
AMPELOGRAPHY AND AMPELOMETRY (Acquiring in-depth knowledge in the field of identification and understanding of grapevine varieties).
NUTRITIONAL REQUIREMENTS OF THE VINE WATER REQUIREMENTS OF THE VINE (Sustainable management of water and soil for resilient viticulture, OIV-VITI 02/2003 'Planned Irrigation of the Vine')."
examMode
In the assessment of the test and in the attribution of the final mark, account will be taken of the level of knowledge of the topics included in the program, of the capacity for critical analysis and interdisciplinary connection.
books
Scientific and technical materials provided by the teacher (Articles of national and international relevance).
bibliography
Fregoni M., 2013. Viticoltura di qualità. Ed. Tecniche Nuove.
- AA.VV., 2016. Progressi in Viticoltura (M. Boselli) ( a cura di), Edises Edizioni Scientifiche ed Universitarie.
- La nuova viticoltura. Innovazioni tecniche per modelli produttivi efficienti e sostenibili. A cura di Alberto Palliotti, Stefano Poni e Oriana Silvestroni. Il Sole 24 Ore Edagricole (2015).
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)
AGRICULTURAL CHEMISTRY
ALESSANDRO D'ANNIBALE
Second Semester
5
AGR/13
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)
General information on the chemical composition of musts and wines (sugars, organic acids, polyols, amino acids, phenols) - Compounds responsible for primary, secondary and tertiary aromas in wine (amines, varietal thiols, terpenoids) - Chemical and physical properties of water - Properties of ethanol and ethanol-water mixtures - Typical ethanol concentrations in wines - Sensory effects of ethanol - Organic acids in wine: pH, and wine acidity - Acidity adjustments - General roles of organic acids and pH in wine reactions - Sensory effects of acids - Chemistry of amines - Amino acids and related major nitrogenous compounds in wines - Nitrogenous compounds with health effects – Odor-active amines – introductory notes on wine phenols – Non-flavonoid Phenolics (Hydroxycinnamates, Hydroxybenzoic acids and Stilbenes) – Flavan-3-ols and Condensed Tannin (Monomeric catechins Oligomeric proanthocyanidins and polymeric condensed tannins) - Sensory effects - Flavonols Anthocyanins - Volatile Phenols (Structure and chemical properties, Concentrations in wine and sensory effects, origins in wine and effects on volatile phenol profile) - Thiols and Related Sulfur Compounds - Varietal sulfur aroma compounds – polyfunctional thiols - Fermentative sulfur aroma compounds - Other sulfur-containing aroma compounds – Higher alcohols: origin and sensory impact - Saponifiable lipids (triacylglycerols, waxes, phospholipids and sphingolipids) - unsaponifiable lipids (sterols, terpenes and eicosanoids) - General chemical and sensory properties of isoprenoids - Monoterpenoids - Sesquiterpenoids – Norisoprenoids - Carbohydrates - Nomenclature, representation and reactions of sugars - Physical, chemical, and sensory properties of sugars – monosaccharides- oligosaccharides – Natural and food-grade polysaccharides (Xanthan gum, glucomannans, chemically modified and non-chemically modified starches and cellulose) - Glycolysis and alcoholic fermentation - Glyceropyruvic fermentation - Succinic acid and other Krebs cycle intermediates - Consequences of glycolysis on wine chemistry - Fatty Acid Metabolism – Long-chain fatty acid metabolism – Mid-chain fatty acids (MCFAs) and ethyl esters - Increasing MCFA and their ethyl esters in winemaking
examMode
An oral exam will be carried out aimed at ascertaining the skills acquired in the course of the course, the capacity of using appropriate terminology in describing specific aspects related to the topics of the course and the critical capacity to link them together.
books
M. Fregoni, C. Fregoni, R. Ferrarini, F. Spagnolli. Chimica viticolo-enologica. Edizioni REDA (Biblioteca ) MAG CDE4
P. Ribéreau-Gayon, D. Dubourdieu, B. Donèche, A. Lonvaud. Trattato di enologia. Vol.1: Microbiologia del vino e vinificazioni. Editore: Edagricole
P. Ribéreau-Gayon, Y. Glories, A. Maujean.Trattato di enologia. Vol. 2: Chimica del vino, stabilizzazione e trattamenti. Editore: Edagricole
mode
Frontal lessons in the classroom supported by the projection of audiovisual materials and numerical exercises on the blackboard. Teamwork will be encouraged by assigning groups of students the task of preparing reports and/or Powerpoint presentations on specific topics.
classRoomMode
Lezioni frontali
bibliography
Slides on Moodle platform
118577 -
-
12
-
-
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
MODULE II
MARIO CONTARINI
Second Semester
6
AGR/11
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.
General Part: Biodiversity and importance of insects. Morphology (exoskeleton, head, thorax, abdomen, endoskeleton. Anatomy (circulatory system, digestive system, respiratory system, nervous system, sense organs, etc.). Insect reproduction and development. Insect ecology. Social behaviour. Population control methods. Systematics and phylogeny. The main orders of insects and identification using dichotomous keys.
Special Part: Main insects and mites of viticultural importance.
examMode
The oral exam will focus on the course programme and on the practical and laboratory activities carried out: the exam will begin with the identification, at the Order level, of 3 insects (alternatively, the student is offered the opportunity to present an insectarium with 30 specimens collected and of which identification at the Order level and information on the biology must be provided). Then one question will be on the general entomology part, one on the main monitoring and/or control methods examined in the lecture, and one on one of the main insects infesting grapevine.
The final grade will take into account
- the quality of the entomological collection (preparation of the insects, knowledge of the ecology of the organisms present, etc.)
- the student's knowledge acquired on the course programme;
- his or her active participation during the course and related activities;
- the student's manner of expression and mastery of the correct terminology;
The exam calendar (and registration) can be found on the University portal.
books
For the general part:
E. Tremblay, 2003. Entomologia applicata. Vol. I, generalità e mezzi di controllo. Liguori Ed. Napoli.
For the special part:
A. Pollini, 2002. Manuale di Entomologia Applicata. Edagricole, Bologna.
Material provided by the professor consisting of slides of lessons and scientific papers
mode
The course will be held in presence. However, students are offered the opportunity to stream the lectures. Field activities will be carried out (at least 2 hours) during which the student will come into contact with the main entomological issues addressed in the lectures and which concern the contrast to harmful insects of grapevine. There will also be classroom microscopy exercises (at least 2 hours) for the observation and identification of the main entomological taxa, applying the knowledge acquired during the lectures.
classRoomMode
Attendance is not compulsory but strongly recommended
bibliography
E. Tremblay, 2003. Entomologia applicata. Vol. I, generalità e mezzi di controllo. Liguori Ed. Napoli.
I FITOFAGI DELLA VITE IN SARDEGNA - Andrea Lentini, Arturo Cocco, Renzo Peretto, Donatella Muscianese
General Part: Biodiversity and importance of insects. Morphology (exoskeleton, head, thorax, abdomen, endoskeleton. Anatomy (circulatory system, digestive system, respiratory system, nervous system, sense organs, etc.). Insect reproduction and development. Insect ecology. Social behaviour. Population control methods. Systematics and phylogeny. The main orders of insects and identification using dichotomous keys.
Special Part: Main insects and mites of viticultural importance.
examMode
The oral exam will focus on the course programme and on the practical and laboratory activities carried out: the exam will begin with the identification, at the Order level, of 3 insects (alternatively, the student is offered the opportunity to present an insectarium with 30 specimens collected and of which identification at the Order level and information on the biology must be provided). Then one question will be on the general entomology part, one on the main monitoring and/or control methods examined in the lecture, and one on one of the main insects infesting grapevine.
The final grade will take into account
- the quality of the entomological collection (preparation of the insects, knowledge of the ecology of the organisms present, etc.)
- the student's knowledge acquired on the course programme;
- his or her active participation during the course and related activities;
- the student's manner of expression and mastery of the correct terminology;
The exam calendar (and registration) can be found on the University portal.
books
For the general part:
E. Tremblay, 2003. Entomologia applicata. Vol. I, generalità e mezzi di controllo. Liguori Ed. Napoli.
For the special part:
A. Pollini, 2002. Manuale di Entomologia Applicata. Edagricole, Bologna.
Material provided by the professor consisting of slides of lessons and scientific papers
mode
The course will be held in presence. However, students are offered the opportunity to stream the lectures. Field activities will be carried out (at least 2 hours) during which the student will come into contact with the main entomological issues addressed in the lectures and which concern the contrast to harmful insects of grapevine. There will also be classroom microscopy exercises (at least 2 hours) for the observation and identification of the main entomological taxa, applying the knowledge acquired during the lectures.
classRoomMode
Attendance is not compulsory but strongly recommended
bibliography
E. Tremblay, 2003. Entomologia applicata. Vol. I, generalità e mezzi di controllo. Liguori Ed. Napoli.
I FITOFAGI DELLA VITE IN SARDEGNA - Andrea Lentini, Arturo Cocco, Renzo Peretto, Donatella Muscianese
General Part: Biodiversity and importance of insects. Morphology (exoskeleton, head, thorax, abdomen, endoskeleton. Anatomy (circulatory system, digestive system, respiratory system, nervous system, sense organs, etc.). Insect reproduction and development. Insect ecology. Social behaviour. Population control methods. Systematics and phylogeny. The main orders of insects and identification using dichotomous keys.
Special Part: Main insects and mites of viticultural importance.
examMode
The oral exam will focus on the course programme and on the practical and laboratory activities carried out: the exam will begin with the identification, at the Order level, of 3 insects (alternatively, the student is offered the opportunity to present an insectarium with 30 specimens collected and of which identification at the Order level and information on the biology must be provided). Then one question will be on the general entomology part, one on the main monitoring and/or control methods examined in the lecture, and one on one of the main insects infesting grapevine.
The final grade will take into account
- the quality of the entomological collection (preparation of the insects, knowledge of the ecology of the organisms present, etc.)
- the student's knowledge acquired on the course programme;
- his or her active participation during the course and related activities;
- the student's manner of expression and mastery of the correct terminology;
The exam calendar (and registration) can be found on the University portal.
books
For the general part:
E. Tremblay, 2003. Entomologia applicata. Vol. I, generalità e mezzi di controllo. Liguori Ed. Napoli.
For the special part:
A. Pollini, 2002. Manuale di Entomologia Applicata. Edagricole, Bologna.
Material provided by the professor consisting of slides of lessons and scientific papers
mode
The course will be held in presence. However, students are offered the opportunity to stream the lectures. Field activities will be carried out (at least 2 hours) during which the student will come into contact with the main entomological issues addressed in the lectures and which concern the contrast to harmful insects of grapevine. There will also be classroom microscopy exercises (at least 2 hours) for the observation and identification of the main entomological taxa, applying the knowledge acquired during the lectures.
classRoomMode
Attendance is not compulsory but strongly recommended
bibliography
E. Tremblay, 2003. Entomologia applicata. Vol. I, generalità e mezzi di controllo. Liguori Ed. Napoli.
I FITOFAGI DELLA VITE IN SARDEGNA - Andrea Lentini, Arturo Cocco, Renzo Peretto, Donatella Muscianese
MODULE II
GABRIELE CHILOSI
Second Semester
6
AGR/12
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
The program focuses on the principles of plant pathology, mycology, bacteriology, and phytopathological virology, as well as regulations related to the establishment, nursery production, and vineyard management, cultivation practices, agronomic disease prevention, and plant protection products.
Special section: description of vine diseases.
examMode
- Knowledge and understanding: Developing knowledge in the sustainable grapevine management and its application in crop protection.
- Knowledge of productive sustainability.
- Knowledge and comprehension skills.
- evaluation autonomy: being able to interpret the functioning of the vineyard and the control of critical points in terms of control and undertakes decision-making and management activities.
- Communication skills: being able to describe scientific topics related to the control system.
books
Teaching material provided by the teacher: the slides of the lessons and other material useful for the preparation of the student.
classRoomMode
attendance is optional for both lectures and educational visits
bibliography
eaching material provided by the teacher: the slides of the lessons and other material useful for the preparation of the student.
Teaching material provided by the teacher: the slides of the lessons and other teaching material useful for the student's preparation are provided on the University platform.
classRoomMode
Attendance is optional for both lectures and educational visits
bibliography
Teaching material provided by the teacher: the slides of the lessons and other teaching material useful for the student's preparation are provided on the University platform.
118962 - VITICULTURE II
ELENA BRUNORI
Second Semester
6
AGR/03
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.
PROGRAM
BIODIVERSITY (1 Credits)
Germplasm in viticulture. The autochthonous, allochthonous landrace and the new resistant varieties. Varietal characterization: ampelometric (fillometry and carpometry), biochemical and molecular methods. Ampelography traits - OIV code . Clonal selection. In situ and ex situ conservation.
Analysis of the parameters that contribute to defining the vegetative and productive characteristics of the varieties and rootstocks. The national variety register.
VITICULTURAL ZONATION (2 credits)
Climate and viticulture: methods to study environments (bioclimatic indices) and terroir. Acquisition of historical series of climatic data and their analysis. Evolution of climatic trends and understanding of the influence of climate change on viticulture through the analysis of the reactions between viticulture and multiple abiotic stresses. Genotype and vineyard planting: rootstock and varieties.
MODULE II
VINEYARD MANAGEMENT (2CFU)
- direct and indirect effects of new environmental emergencies on the vine and the cultivation strategies to face and contain them;
- rootstock and traits,
- vine training systems, pruning techniques and canopy management in relation to the environment and oenological objectives;
- integrated soil row management and under-canopy strategies according to the environment (soil and climate);
- management of the water status of vineyard: effects on eco-physiological functionality and berry quality;
- mineral nutrition and effects on the dynamics of the production of phenolic, aromatic substances, secondary metabolites in grapes.
- Viticulture and the environment: ecosystem services. Integrated viticulture, organic and biodynamic quality of production in comparison.
VINEYARD INNOVATION (1CFU): hints of precision viticulture. Site-specific viticulture and remote sensing technology.
examMode
During the course in the dedicated weeks: written exemptions and group report on the vineyard project. Other appeals: Oral exam.
In the assessment of the test and in the attribution of the final mark, account will be taken of the level of knowledge of the topics included in the program, of the capacity for critical analysis and interdisciplinary connection.
books
- Fregoni M., 2013. Viticoltura di qualità. Ed. Tecniche Nuove.
- AA.VV., 2016. Progressi in Viticoltura (M. Boselli) ( a cura di), Edises Edizioni Scientifiche ed Universitarie.
- La nuova viticoltura. Innovazioni tecniche per modelli produttivi efficienti e sostenibili. A cura di Alberto Palliotti, Stefano Poni e Oriana Silvestroni. Il Sole 24 Ore Edagricole (2015).
Scientific and technical materials provided by the teacher (Articles of national and international relevance).
mode
Didactics, seminars and exercises.
EXERCISES will be carried out at the educational and experimental vinayrds in the farm of the University of Tuscia and other farms.
18137 - FOOD MICROBIOLOGY
ELENA DI MATTIAELENA DI MATTIA
Second Semester
6
AGR/16
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.
Physiology of microbial growth, biofilm growth and control of biofilm formation in soils and in the rhizosphere. Bacterial metabolism: aerobic and anaerobic respiration, fermentation. Nutritional types.
Microbial ecology of rhizopheric soil: microbial rhizospheric ratio, selective microbial enrichment for crop rotation. Microbial selection of zymogen.
Microrganisms and biogeochemical cycling of elements: nitrifiers, diazotrophic bacteria, denitrifiers (nitrogen fixing bacteria), ammonium producing microorganisms. Microbial ecology of decomposition, humus formation and mineralization of soil organic matter (SOM). Priming of SOM and r/K co-metabolic effects. Sustainable agronomic biostimulation of soil and microbiome in rhizospheric habitats by mean of organic farming, organic amendments and soil tillage.
Microrganisms for sustainable agriculture and environmental management: arbuscular mycorrhizae (Glomus spp.); plant growth promoting rhizobacteria (PGPR and Probiotic bacteria). Relevant phenotypic traits for PGPR and plant inocula application: rhizosphere competence, production of auxin-like compounds, P solubilization, Iron chelation, production of bacteriocins. PGPR as facultative endophytes: Azospirillum spp., Burkholderia spp., Pseudomonas spp. Biostimulants and microbial biofertilizers for phytostimulation. Application of PGPR and mycorrhizae in sustainable cropping systems, in the intercropping and horticulture.
Nitrogen fixation in free living bacteria and by Rhizobium-Leguminosae symbiosis. Rhizobial biology and ecology in free living state and as symbionts: nodules formation and nitrogen fixation. Management of crop systems and effects of the accessions on rhizobial activity. Strain isolation by means of plants as host trap and management of rhizobial effectiveness in isolates for inocula application: edaphic adaptation of symbiosis (cross row technique). Production and co-formulation of rhizobial inocula for commercial application.
Microbial spoliage of silage and bacterial inocula in food safety. Composting of plant biomass and methanogenic microbioma in soil and for biogas production from waste.
Basic knowledge for bacterial characterization and microbial monitoring in soil and rhizosphere.
examMode
The oral exam for final check will take into account: knowledge and understanding of the topics studied, ability to analyze and apply the contents acquired, independent judgment and presentation and/or argumentative skills.
books
Farris, Gobbetti, Neviani, Vincenzini, Microbiologia dei prodotti alimentari. Milano: Casa Editrice Ambrosiana, 2012.
II° Edizione CEA-ZANICHELLI ISBN 978-8808-18054-4. Through the Moodle platform, the "lecture notes" (slides), lecture notes and scientific articles for consultation will be made available to frame the detail of the role of microbiology for agricultural management with special emphasis for soil management.
mode
The teaching will include lectures (44 hours) and the monitoring section will be integrated with 4 hours of field and laboratory exercises.
Lectures will be published on official DAFNE site.
Lectures will take place on Ex Facoltà di Agraria in via San Camillo de Lellis snc Viterbo - VITERBO (VT)
classRoomMode
Optional: the teaching will include lectures (44 hours) and the monitoring section will be integrated with 4 hours of field and laboratory exercises.
Lectures will be published on official DAFNE site.
Lectures will take place on Ex Facoltà di Agraria in via San Camillo de Lellis snc Viterbo - VITERBO (VT)
bibliography
Some references are suggested and will be traked on the "lecture notes" (slides)
Physiology of microbial growth, biofilm growth and control of biofilm formation in soils and in the rhizosphere. Bacterial metabolism: aerobic and anaerobic respiration, fermentation. Nutritional types.
Microbial ecology of rhizopheric soil: microbial rhizospheric ratio, selective microbial enrichment for crop rotation. Microbial selection of zymogen.
Microrganisms and biogeochemical cycling of elements: nitrifiers, diazotrophic bacteria, denitrifiers (nitrogen fixing bacteria), ammonium producing microorganisms. Microbial ecology of decomposition, humus formation and mineralization of soil organic matter (SOM). Priming of SOM and r/K co-metabolic effects. Sustainable agronomic biostimulation of soil and microbiome in rhizospheric habitats by mean of organic farming, organic amendments and soil tillage.
Microrganisms for sustainable agriculture and environmental management: arbuscular mycorrhizae (Glomus spp.); plant growth promoting rhizobacteria (PGPR and Probiotic bacteria). Relevant phenotypic traits for PGPR and plant inocula application: rhizosphere competence, production of auxin-like compounds, P solubilization, Iron chelation, production of bacteriocins. PGPR as facultative endophytes: Azospirillum spp., Burkholderia spp., Pseudomonas spp. Biostimulants and microbial biofertilizers for phytostimulation. Application of PGPR and mycorrhizae in sustainable cropping systems, in the intercropping and horticulture.
Nitrogen fixation in free living bacteria and by Rhizobium-Leguminosae symbiosis. Rhizobial biology and ecology in free living state and as symbionts: nodules formation and nitrogen fixation. Management of crop systems and effects of the accessions on rhizobial activity. Strain isolation by means of plants as host trap and management of rhizobial effectiveness in isolates for inocula application: edaphic adaptation of symbiosis (cross row technique). Production and co-formulation of rhizobial inocula for commercial application.
Microbial spoliage of silage and bacterial inocula in food safety. Composting of plant biomass and methanogenic microbioma in soil and for biogas production from waste.
Basic knowledge for bacterial characterization and microbial monitoring in soil and rhizosphere.
examMode
The oral exam for final check will take into account: knowledge and understanding of the topics studied, ability to analyze and apply the contents acquired, independent judgment and presentation and/or argumentative skills.
books
Farris, Gobbetti, Neviani, Vincenzini, Microbiologia dei prodotti alimentari. Milano: Casa Editrice Ambrosiana, 2012.
II° Edizione CEA-ZANICHELLI ISBN 978-8808-18054-4. Through the Moodle platform, the "lecture notes" (slides), lecture notes and scientific articles for consultation will be made available to frame the detail of the role of microbiology for agricultural management with special emphasis for soil management.
mode
The teaching will include lectures (44 hours) and the monitoring section will be integrated with 4 hours of field and laboratory exercises.
Lectures will be published on official DAFNE site.
Lectures will take place on Ex Facoltà di Agraria in via San Camillo de Lellis snc Viterbo - VITERBO (VT)
classRoomMode
Optional: the teaching will include lectures (44 hours) and the monitoring section will be integrated with 4 hours of field and laboratory exercises.
Lectures will be published on official DAFNE site.
Lectures will take place on Ex Facoltà di Agraria in via San Camillo de Lellis snc Viterbo - VITERBO (VT)
bibliography
Some references are suggested and will be traked on the "lecture notes" (slides)
SUBJECT
SEMESTER
CFU
SSD
LANGUAGE
17791 - OENOLOGY II
MARCO ESTI
First Semester
8
AGR/15
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.
Introduzione alle diverse tipologie di vino e relativi processi di vinificazione (0,5 CFU)
Prime fasi di lavorazione delle uve (0,5 CFU)
Problemi di fermentazione e conseguenti difetti dei vini (0,5 CFU)
Vinificazione in bianco e in rosso (1,5 CFU)
Chiarifica, collaggio e relativi prodotti enologici (1 CFU)
Attrezzature di cantina (1 CFU)
Fusti in legno ed affinamento (1 CFU)
Stabilizzazione ed imbottigliamento (1 CFU)
Problemi ricorrenti nei processi di vinificazione e correttivi (0,5 CFU)
Cenni di analisi del vino e relativo utilizzo nel controllo del processo di produzione del vino (0,5 CFU)
examMode
In progress test: multiple choice test;
Final exam: oral discussion on different subjects
In determining the final grade, the following will be taken into consideration: the demonstrated level of content knowledge (superficial, appropriate, precise and complete, complete and in-depth), the ability to apply the theoretical concepts (discrete, good, well established), the ability of analyzing, of synthesis and of interdisciplinary connections (sufficient, good, excellent), of the capacity of critical sense and of judgment formulation (sufficient, good, excellent), of the expression mastery (exposure lacking, simple, clear and correct, safe and correct ).
books
P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud Trattato di Enologia, Vol.1-2 Ed. Edagricole
C. Navarre Enologia Ed. Hoepli
Slides and course material in pdf electronic format.
mode
The lessons will be designed to mainly confer an operational content and will favor the active participation so that students can acquire and apply the basic skills for the management of winemaking and at the same time be able to carry out self-learning activities in the classroom, in the laboratory and in the cellar. Through this approach, teaching also intend to perfect the mastery of the theoretical and critical tools necessary for the analysis and interpretation of wine production process criticalities.
classRoomMode
The lessons will be designed to mainly confer an operational content and will favor the active participation so that students can acquire and apply the basic skills for the management of winemaking and at the same time be able to carry out self-learning activities in the classroom, in the laboratory and in the cellar. Through this approach, teaching also intend to perfect the mastery of the theoretical and critical tools necessary for the analysis and interpretation of wine production process criticalities.
bibliography
Luciano Usseglio Tomasset. Chimica Enologica. 1996. Ed. AEB Brescia.
Jokie Bakker, Ronald J. Clarke, 2011 Wine Flavour Chemistry . Blackwell Pub; 2° edizione
Waterhouse, A., Sacks, G., & Jeffery, D. 2016. Understanding Wine Chemistry. John Wiley & Sons.
Metodi Ufficiali di Analisi. www.oiv.int
14952 - FREE SUBJECT (AFS)
First Semester
12
18141 - PRINCIPI DI OPERAZIONI UNITARIE DELLA TECNOLOGIA ALIMENTARE
MARCELLO FIDALEOMARCELLO FIDALEO
First Semester
6
AGR/15
Learning objectives
Learning objectives: 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".
Expected Learning Outcomes:
1) Knowledge and Ability to Understand: to develop knowledge of the principles underlying unit operations, major unit operations and corresponding equipment.
2) Applied 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.
3) Autonomy of judgment: 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;
4) 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;
5) Learning skills: to develop those learning skills that will allow for continued independent or partially guided study of unit operations.
Rheology of food and biotechnological products. Transport of liquids. Thermal death and thermal damage kinetics. Macroscopic mass balances under stationary and non-stationary conditions. Energy balance. Application of the macroscopic energy and mass balance to food and biotechnological systems. Mass transfer. Heat transfer under non-stationary conditions (heat penetration curve). Heat exchangers. Thermal treatments and relative devices. Main unit operations in the food and biotechnology industry: evaporation, freezing. Example of applications of Unit Operations in the production of vegetable preserves.
examMode
The final exam consists of a written test related to the resolution of three numerical exercises and an oral test consisting of three questions on the topics covered. The tests will verify: the basic knowledge related to unit operations and to the corresponding equipment; the ability to realize block diagrams of processes and to use quantitative computer methods to solve problems in the food sector; the ability to collect, select and evaluate in an autonomous way the necessary information for the analysis and the resolution of problems; the communication skills; the ability to learn in an autonomous or partially guided way. Each exercise/question will be evaluated with a score between 0 and 10. The final grade of the written/oral test will be given by the sum of the scores of the single exercises/questions. The student will be admitted to the oral test only if a score of at least 18 in the written test is obtained. The final grade will be given by the average score of the written test and the oral test.
books
R. Paul Singh, Dennis R. Heldman. Principi di Tecnologia Alimentare. Casa Editrice Ambrosiana.
mode
The course consists of 24 frontal lectures of 2 hours each.
classRoomMode
Attendance of the lessons is not mandatory. However, it is recommended to follow the lessons in the classroom or remotely, when available.
bibliography
P. Masi. Ingegneria alimentare. Modelli predittivi della tecnologia alimentare. Doppiavoce.
P. Masi. Esercitazioni di ingegneria alimentare. Guida alla risoluzione dei problemi. Doppiavoce.
Dario Friso, Mario Niero. Operazioni Unitarie dell’Ingegneria Alimentare. Modelli Fisici e Matematici, Macchine e Impianti. Cleup, 2010.
Claudio Peri, Bruno Zanoni. Manuale di Tecnologie Alimentari I-IV. CUSL.
Carlo Pompei. Operazioni unitarie della tecnologia alimentare. Casa Editrice Ambrosiana.
Rheology of food and biotechnological products. Transport of liquids. Thermal death and thermal damage kinetics. Macroscopic mass balances under stationary and non-stationary conditions. Energy balance. Application of the macroscopic energy and mass balance to food and biotechnological systems. Mass transfer. Heat transfer under non-stationary conditions (heat penetration curve). Heat exchangers. Thermal treatments and relative devices. Concentration by evaporation.
examMode
The final exam consists of a written test related to the resolution of three numerical exercises and an oral test consisting of three questions on the topics covered. The tests will verify: the basic knowledge related to unit operations and to the corresponding equipment; the ability to realize block diagrams of processes and to use quantitative computer methods to solve problems in the food sector; the ability to collect, select and evaluate in an autonomous way the necessary information for the analysis and the resolution of problems; the communication skills; the ability to learn in an autonomous or partially guided way. Each exercise/question will be evaluated with a score between 0 and 10. The final grade of the written/oral test will be given by the sum of the scores of the single exercises/questions. The student will be admitted to the oral test only if a score of at least 18 in the written test is obtained. The final grade will be given by the average score of the written test and the oral test.
books
R. Paul Singh, Dennis R. Heldman. Principi di Tecnologia Alimentare. Casa Editrice Ambrosiana.
mode
The course consists of 24 frontal lectures of 2 hours each.
classRoomMode
Attendance of the lessons is not mandatory. However, it is recommended to follow the lessons in the classroom or remotely, when available.
bibliography
P. Masi. Ingegneria alimentare. Modelli predittivi della tecnologia alimentare. Doppiavoce.
P. Masi. Esercitazioni di ingegneria alimentare. Guida alla risoluzione dei problemi. Doppiavoce.
Dario Friso, Mario Niero. Operazioni Unitarie dell’Ingegneria Alimentare. Modelli Fisici e Matematici, Macchine e Impianti. Cleup, 2010.
Claudio Peri, Bruno Zanoni. Manuale di Tecnologie Alimentari I-IV. CUSL.
Carlo Pompei. Operazioni unitarie della tecnologia alimentare. Casa Editrice Ambrosiana.
118967 - FERMENTATION CHEMISTRY AND BIOTECNOLOGY
MAURIZIO RUZZIMAURIZIO RUZZI
First Semester
8
CHIM/11
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.
The course is addressed to give significant informations and knowledge tools aimed at finalizing the arguments and the themes already treated and developed along the courses of Enology and Viticulture. In detail, within the educational activities, frontal lectures in the classroom (or remotely managed) together with technical visits and experiences directly carried out at the winery will be proposed to the students. The goal of this approach is to treat the technical topics related to the viticulture and enology from a very practical point of view. It is in program that some parts of the educational program will be offered as seminars with the participation of technicians and very important professionals. During the course and at the end of it, the student will acquire: 1) knowledge and understanding; 2) applying knowledge and understanding; 3) making judgements; 4) communication skills; 5) communication skills.
The course is based on one didactic modulus addressed to the knowledge of the oenological procedures known as 'special vinifications'. Within that contest, the themes associated to 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. 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
1. Special Wines: historical notions and development
2. Sweet, reinforced and dry wines obtained from withered grapes
2.1. Management of vineyards aimed at producing wines from dehydrates grapes
2.2. Technological aspects involved in grape drying and management of the grape dehydration processes
2.3. Biochemical and physiological aspects characterizing the grape dehydration processes
2.4. Modifications of the secondary metabolites fraction occuring along the grape dehydration process: definition of volatile compounds and of phenolic fraction
3. Wines derived from botrytized grapes: Tokaj and Sauternes, the botrytized wines
4. Management and criticisms of vinification processes addressed to produce special wines coming from withered grapes
4.1. The recovery of the aromatic fraction and of the wine color
4.2. The role of the yeasts
5. Dry wines derived from withered grapes: the case of Amarone wine, the 'Governo all'uso Toscano' wines, and the reinforced wines
6. Principles of fortified wines: Pedro Ximenez (Jerez), Porto, and Marsala wines
7. The sparkling wines production: Champenois method and Charmat-Martinotti method
8 The wines elaborated through carbonic maceration
examMode
Students will be evaluated by written tests (multiple choice questions and/or questions with free answers), and by oral quesions. Possible intermediate verification tests should be decided and arranged
books
-HANDBOOK OF ENOLOGY Vol 1: wine microbiology and vinifications RIBEREAU-GAYON P.; DUBOURDIEU D.; DONECHE B.; LONVAUD A.
-HANDBOOK OF ENOLOGY Vol 2: wine chemistry, stabilizations, and wine treatments RIBEREAU-GAYON P.; GLORIES Y.; MAUJEAN A.; DUBOURDIEU D.
International methods of wine and must analysis (OIV)
- 'Sweet, Reinforced and Fortified Wines - Grape biochemistry, technology and vinification' Wiley Eds.
- Vini Spumanti e Frizzanti Castellari L., Tini V., Coloretti F., Zambonelli C. Edagricole Eds.
- Powerpoint presentations, notes and materials presented during the lectures.
mode
The main part of the lectures will be based on a frontal teaching approach;
Laboratory activities will be arranged and carried out along the course;
If possible, several hours will be covered by seminarial activities, external visits and tasting activities of the studied wines
classRoomMode
The lecture attendance is considered optional, even though is strongly suggested, as always for academic courses, in the case of frontal lessons and laboratory experiences, and external visits as well.
bibliography
-HANDBOOK OF ENOLOGY Vol 1: wine microbiology and vinifications RIBEREAU-GAYON P.; DUBOURDIEU D.; DONECHE B.; LONVAUD A.
-HANDBOOK OF ENOLOGY Vol 2: wine chemistry, stabilizations, and wine treatments RIBEREAU-GAYON P.; GLORIES Y.; MAUJEAN A.; DUBOURDIEU D.
International methods of wine and must analysis (OIV)
- 'Sweet, Reinforced and Fortified Wines - Grape biochemistry, technology and vinification' Wiley Eds.
- Vini Spumanti e Frizzanti Castellari L., Tini V., Coloretti F., Zambonelli C. Edagricole Eds.
- Powerpoint presentations, notes and materials presented during the lectures.
The student will acquire basic skills in order 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.).
EXPECTED LEARNING RESULTS
• Knowledge and understanding skills
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.
• Ability to apply 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.
• Autonomy of judgment
The student should be able to select specific machines and plants suitable for 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.
• Communicative 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 choices.
• Learning ability
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 in order 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 taken into account in the assessment of learning.
The International System of Units.
Materials used in the wine industry. Elasticity, mechanical resistance, and corrosion resistance. Coatings and treatments.
Principles of applied physics to machines.
Engines used in agriculture. Internal combustion engines and an overview of electric motors. Liquid transport: reciprocating and rotary volumetric pumps, centrifugal pumps, selection criteria.
Power machines: basic knowledge of agricultural tractors, operational capacity, and working times.
Machine safety: machinery directive.
Operating machines:
Machines for soil cultivation.
Machines for fertilization.
Machines for pruning.
Machines for phytosanitary treatments.
Machines for harvesting and primary processing.
Machines for product transportation.
Machines for the wine industry:
Operational phases of the winemaking process.
Crushing, destemming, and pressing machines.
Filtration and filters: microfiltration, reverse osmosis, and tangential filtration.
Centrifuges.
Heat in the wine industry: pasteurization and sterilization treatments.
Cold production machines. Refrigeration units.
Packaging and bottling machines.
Machine management: operating costs.
examMode
The final exam is a written test consisting of 3-4 open-ended questions relating to the different topics covered. The total points (32) is split among questions. "Summa cum laude" is given if the score obtained is greater than or equal to 31.
If the score of the written test is greater than or equal to 18/30), the student may request an optional oral examination, during which, in addition to the discussion of the written test, thinking and reasoning skills are also evaluated. In this case, the final score will be determined by the arithmetic mean between the written and oral scores.
books
R. Paul Singh, Dennis R Heldman. Introduction to Food Engineering, 5th edition. Academic Press
P.J. Fellows. Food Processing Technology - Principles and Practice - 4th edition. Elsevier (in acquisto da parte della biblioteca universitaria)
B. Valdez. Food industrial processes. InTech (open access: https://bit.ly/2VyizfU)
mode
The teaching includes 48 hours of lessons, which will be combined with hours of distance learning when necessary. During the teaching hours the teacher will use presentations and other material (e.g. short videos) which will be made available to students through the Google Drive and Moodle platform. During the lessons students will carry out exercises on the blackboard (frontal lessons) or with the support of spreadsheets (distance learning).
classRoomMode
Attendance is optional, but recommended.
bibliography
Slides and other material available through Moodle, Youtube and Google Drive.
118914 - STAGE
Second Semester
8
118915 - THESIS
Second Semester
3
SUBJECT
SEMESTER
CFU
SSD
LANGUAGE
118930 - MATHEMATICS AND PRINCIPLES OF STATISTICS
LUCA SECONDILUCA SECONDI
First Semester
7
MAT/05
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.
Introduction and review of basic mathematical notions. Natural numbers, sum and product of natural numbers. Neutral element and inverses. Relative numbers and rational numbers. Irrational and real numbers. Consistency and density of the real numbers. Units of measurement and conversion factors. Intervals. Operations. Scientific notation. Approximations. Equations and inequalities. Sets, inclusion relation, set representation with Eulero-Venn diagrams. Intersection, union, difference. Complement operation and cartesian product. Properties of the set operations.
Functions and Properties of function. Injective, surjective, bijective functions. Real Functions of a Real Variable and their Geometrical Representation: graph, domain, codomain and image. Symmetry. Increasing and decreasing functions. Dependent and independent variables. Functional notation. Range and domain. The graph of a function. Function transformations: shifting, stretching, reflecting, sum, product and composition. Inverse functions. One-to-one and invertible functions. Determining the graph and equation of the inverse.
Algebraic functions. Linear functions, quadratic functions, polynomial, power and rational functions. Transcendental functions: exponential and logarithmic functions. Introduction to trigonometric functions. Function composition. The inverse function.
Limits and Continuity. Definition of limits, properties and calculating the limits. Limits of functions, continuity and asymptotes.
Derivatives The Tangent to a Curve and the Derivative of a Function. Definition and calculation of derivative: algebraic and transcendental functions. The First and Second Derivatives. Left and right derivatives, higher order derivatives. Necessary condition of differentiability (with proof). Non differentiable functions.. Global and local maximum and minimum. Extreme value theorem. Differentiability and monotonicity. Differentiability and local extremes. Concavity and inflection points (with proofs). Necessary and sufficient conditions for the existence of inflection points (with proofs). De l’Hospital Theorem.
Integration. Definite integration. Integrable and non integrable functions. Properties of the definite integral. Indefinite integration and antiderivatives. The fundamental theorem of calculus. Integration formulas. Integration by part and substitution.
Linear algebra. Vectors, vector spaces, geometric representation of vectors, linear dependence and independence. Matrices and properties. Determinants. Properties of determinants. Rank of a matrix. Matrix operations. Systems of linear equations. Rouché-Capelli theorem. Cramer rule. Eigenvalues and eigenvectors.
Statistics. Notions of descriptive statistics: variables, categories and statistical units. Frequency distribution and graphical representations. Position measures: mean, median and mode. Variability and shape of a distribution. Analysis of the association between two characters, the ordinary least squares (OLS) estimator. Introduction to the linear regression models.
Introduction to probability. Notion of event. Probability distributions. Axioms of probability. Independent events and incompatible events. Conditional probability. Bayes theorem. Random variables and probability distributions. Introduction to statistical inference and the theory of hypothesis testing.
examMode
The exam consists of a WRITTEN TEST that includes practical and theoretical questions and is considered passed with a grade of at least 18/30.
The written test is structured with the aim of verifying the understanding of the topics covered in the course and the ability to correctly apply the theoretical notions in the resolution of exercises.
In the evaluation of the test and in the attribution of the final grade, the level of theoretical knowledge of the topics and the ability to correctly apply the concepts and theoretical notions in the resolution of the exercises will be taken into account.
The ORAL TEST is optional. Any student who has passed the written test (with a grade of at least 18/30) can still take the oral examination.
books
REFERENCE TEXTS:
Cea D., Secondi L. Elementi di Statistica e Matematica. Per le scienze applicate. Libreria universitaria Edizioni, 2022
Di Pietro M, Milliani S, Secondi L., Esercizi e Applicazioni di Statistica e matematica. Libreria universitaria Edizioni, 2024
mode
Lectures (48 h.)
Exercises (8 h)
classRoomMode
Il corso è strutturato in lezioni ed esercitazioni, entrambe con frequenza degli studenti fortemente raccomandata. Le lezioni e gli esercizi in classe permetteranno agli studenti di acquisire gli strumenti metodologici tipici del corso attraverso il riferimento a esercitazioni numeriche e applicate.
bibliography
• Abate M. (2017) Matematica e Statistica. Le basi per le scienze della vita. Mc-Graw Hill Education
• Anichini G., Conti G., Paoletti R. (2013) Algebra lineare e geometria analitica. Eserciziario. Pearson
• Anichini G., Conti G., Paoletti R. (2019) Algebra lineare e geometria analitica. Pearson
• Annaratone S. (2017) Matematica sul campo. Metodi ed esempi per le scienze della vita. Pearson
• Bigatti A.M., Robbiano L. (2014) Matematica di base. Casa Editrice Ambrosiana
• Biggeri, L., Bini, M., Coli, A., Grassini, L., Maltagliati, M. (2012). Statistica per le decisioni aziendali. Pearson
• Bodine E.N., Lenhart S, Gross L.J., (2017) Matematica per le scienze della vita. UTET università
• Bonino D, Crucinio F.R, Fontana R, Pellerey F (2017) Elementi di statistica per l’ingegneria e l’architettura. Società editrice Esculapio
• Borra S, Di Ciaccio A. (2008) Statistica. Metodologie per le scienze economiche e sociali. Mc-Graw Hill
• Bramanti M., Pagani C.D., Salsa S. (2008). Analisi Matematica I. Zanichelli
• Cicchitelli G., D’Urso P., Minozzo M. (2018) Statistica: principi e metodi. Pearson
• Cicchitelli, G. (2012) Statistica: principi e metodi. Pearson
• Guerraggio A. (2018) Matematica per le scienze. Pearson
• Hass J., Weir M.D., Thomas G.B. (2014) Analisi matematica 1. Pearson
• Leoni R. (1998) Introduzione alla statistica descrittiva. Libreria Alfani Editrice
• Leti G. (1983) Statistica descrittiva. Il Mulino
• Marucci A. (2016) Lezioni di matematica generale. Edizioni Sette Città
• Monti A.C. (2008) Introduzione alla statistica. Edizioni Scientifiche Italiane
• Piccolo D. (1998) Statistica. Il Mulino
• Stock J.H., Watson M.K. (2012) Introduzione all’econometria. Pearson
• Villani V., Gentili G. (2012). Matematica. Comprendere e interpretare fenomeni delle scienze della vita. McGrawHill (Quinta edizione).
• Whitlock M., Schulter D. (2022) Analisi statistica dei dati biologici. Zanichelli
Introduction and review of basic mathematical notions. Natural numbers, sum and product of natural numbers. Neutral element and inverses. Relative numbers and rational numbers. Irrational and real numbers. Consistency and density of the real numbers. Units of measurement and conversion factors. Intervals. Operations. Scientific notation. Approximations. Equations and inequalities. Sets, inclusion relation, set representation with Eulero-Venn diagrams. Intersection, union, difference. Complement operation and cartesian product. Properties of the set operations.
Functions and Properties of function. Injective, surjective, bijective functions. Real Functions of a Real Variable and their Geometrical Representation: graph, domain, codomain and image. Symmetry. Increasing and decreasing functions. Dependent and independent variables. Functional notation. Range and domain. The graph of a function. Function transformations: shifting, stretching, reflecting, sum, product and composition. Inverse functions. One-to-one and invertible functions. Determining the graph and equation of the inverse.
Algebraic functions. Linear functions, quadratic functions, polynomial, power and rational functions. Transcendental functions: exponential and logarithmic functions. Introduction to trigonometric functions. Function composition. The inverse function.
Limits and Continuity. Definition of limits, properties and calculating the limits. Limits of functions, continuity and asymptotes.
Derivatives The Tangent to a Curve and the Derivative of a Function. Definition and calculation of derivative: algebraic and transcendental functions. The First and Second Derivatives. Left and right derivatives, higher order derivatives. Necessary condition of differentiability (with proof). Non differentiable functions.. Global and local maximum and minimum. Extreme value theorem. Differentiability and monotonicity. Differentiability and local extremes. Concavity and inflection points (with proofs). Necessary and sufficient conditions for the existence of inflection points (with proofs). De l’Hospital Theorem.
Integration. Definite integration. Integrable and non integrable functions. Properties of the definite integral. Indefinite integration and antiderivatives. The fundamental theorem of calculus. Integration formulas. Integration by part and substitution.
Linear algebra. Vectors, vector spaces, geometric representation of vectors, linear dependence and independence. Matrices and properties. Determinants. Properties of determinants. Rank of a matrix. Matrix operations. Systems of linear equations. Rouché-Capelli theorem. Cramer rule. Eigenvalues and eigenvectors.
Statistics. Notions of descriptive statistics: variables, categories and statistical units. Frequency distribution and graphical representations. Position measures: mean, median and mode. Variability and shape of a distribution. Analysis of the association between two characters, the ordinary least squares (OLS) estimator. Introduction to the linear regression models.
Introduction to probability. Notion of event. Probability distributions. Axioms of probability. Independent events and incompatible events. Conditional probability. Bayes theorem. Random variables and probability distributions. Introduction to statistical inference and the theory of hypothesis testing.
examMode
The exam consists of a WRITTEN TEST that includes practical and theoretical questions and is considered passed with a grade of at least 18/30.
The written test is structured with the aim of verifying the understanding of the topics covered in the course and the ability to correctly apply the theoretical notions in the resolution of exercises.
In the evaluation of the test and in the attribution of the final grade, the level of theoretical knowledge of the topics and the ability to correctly apply the concepts and theoretical notions in the resolution of the exercises will be taken into account.
The ORAL TEST is optional. Any student who has passed the written test (with a grade of at least 18/30) can still take the oral examination.
books
REFERENCE TEXTS:
Cea D., Secondi L. Elementi di Statistica e Matematica. Per le scienze applicate. Libreria universitaria Edizioni, 2022
Di Pietro M, Milliani S, Secondi L., Esercizi e Applicazioni di Statistica e matematica. Libreria universitaria Edizioni, 2024
mode
Lectures (48 h.)
Exercises (8 h)
classRoomMode
Il corso è strutturato in lezioni ed esercitazioni, entrambe con frequenza degli studenti fortemente raccomandata. Le lezioni e gli esercizi in classe permetteranno agli studenti di acquisire gli strumenti metodologici tipici del corso attraverso il riferimento a esercitazioni numeriche e applicate.
bibliography
• Abate M. (2017) Matematica e Statistica. Le basi per le scienze della vita. Mc-Graw Hill Education
• Anichini G., Conti G., Paoletti R. (2013) Algebra lineare e geometria analitica. Eserciziario. Pearson
• Anichini G., Conti G., Paoletti R. (2019) Algebra lineare e geometria analitica. Pearson
• Annaratone S. (2017) Matematica sul campo. Metodi ed esempi per le scienze della vita. Pearson
• Bigatti A.M., Robbiano L. (2014) Matematica di base. Casa Editrice Ambrosiana
• Biggeri, L., Bini, M., Coli, A., Grassini, L., Maltagliati, M. (2012). Statistica per le decisioni aziendali. Pearson
• Bodine E.N., Lenhart S, Gross L.J., (2017) Matematica per le scienze della vita. UTET università
• Bonino D, Crucinio F.R, Fontana R, Pellerey F (2017) Elementi di statistica per l’ingegneria e l’architettura. Società editrice Esculapio
• Borra S, Di Ciaccio A. (2008) Statistica. Metodologie per le scienze economiche e sociali. Mc-Graw Hill
• Bramanti M., Pagani C.D., Salsa S. (2008). Analisi Matematica I. Zanichelli
• Cicchitelli G., D’Urso P., Minozzo M. (2018) Statistica: principi e metodi. Pearson
• Cicchitelli, G. (2012) Statistica: principi e metodi. Pearson
• Guerraggio A. (2018) Matematica per le scienze. Pearson
• Hass J., Weir M.D., Thomas G.B. (2014) Analisi matematica 1. Pearson
• Leoni R. (1998) Introduzione alla statistica descrittiva. Libreria Alfani Editrice
• Leti G. (1983) Statistica descrittiva. Il Mulino
• Marucci A. (2016) Lezioni di matematica generale. Edizioni Sette Città
• Monti A.C. (2008) Introduzione alla statistica. Edizioni Scientifiche Italiane
• Piccolo D. (1998) Statistica. Il Mulino
• Stock J.H., Watson M.K. (2012) Introduzione all’econometria. Pearson
• Villani V., Gentili G. (2012). Matematica. Comprendere e interpretare fenomeni delle scienze della vita. McGrawHill (Quinta edizione).
• Whitlock M., Schulter D. (2022) Analisi statistica dei dati biologici. Zanichelli
119026 - CHEMISTRY
-
11
-
-
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.
INORGANIC CHEMISTRY
COSTANTINO ZAZZA
First Semester
6
CHIM/03
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.
1. Introduction
States of aggregation of matter. Homogeneous and heterogeneous systems. Chemical elements and substances. Main techniques of separation. Chemical and physical transformations. Energy and chemical transformations. Intensive and extensive properties of matter. Fundamental laws of physics.
The atom: protons, neutrons and electrons. Atomic number and mass number: isotopes. Atomic masses and relative atomic masses. Chemical symbols and their quantitative meaning. Molecular compounds and ionic compounds. Relative molecular mass. Avogadro number. The mole concept.
2. Chemical formulas and equations
Chemical equations and balance. Kind of reactions: combinations, decomposition and combustion. Chemical analysis by combustion. Balanced equations and quantitative information. The concept of limitant reagent. Chemical reaction in solution: acid-base and precipitation. Balancing redox equations. Concentration of solutions and corresponding units.
3. Atomic structure
Electromagnetic radiation. Bohr model of the hydrogen atom. Atomic spectra. De Broglie and the wave nature of matter. Heisenberg's uncertainty principle. Schrodinger equation. Wave-particle duality. Atomic orbitals. Quantum numbers. Pauli exclusion principle. Electronic configuration of the elements. Principle of Aufbau. The periodic system of the elements. Periodic properties: Dimensions of atoms and ions, ionization energy, electron affinity. Metals, non-metals and metalloids. Notes on coordination compounds and their biological significance.
4. The chemical bond
Ionic and covalent bonding. Bond properties: order, distance and energy. Electronegativity and Dipolar moment. Lewis's structures. VSEPR model and geometry of molecules. Chemical bond theory: hybrid orbitals and resonance theory in chemistry. Magnetic properties of matter. Intermolecular forces. Hydrogen bond.
5. The gaseous state
Ideal gas state equation. Dalton's Law for gaseous mixtures. Density and relative density of gases and gaseous mixtures. Average molecular mass of a gaseous mixture. Kinetic-molecular theory and velocity distribution. Graham's effusion law. Experimental methods for the determination of the molecular masses of gaseous substances. Real gases, Van der Waals equation.
6. Condensed states
The Liquid state
Intramolecular and intermolecular interactions. Intermolecular interactions of an electrostatic nature. Enthalpy of vaporization and its dependencies. Hydrogen bond. Phase's equilibria. Vapour pressure. Phase transitions and related enthalpies. Clausius-Clapeyron equation. One component phase diagram. Water Phase diagram of water.
The Solid state
Crystalline lattices and elementary cells. Molecular, ionic, covalent and metallic solids. Polymorphism and allotropy. X-ray diffraction. Definition of solids based on symmetry and intermolecular interactions.
7. Chemical thermodynamics
Definition of thermodynamic system. Status functions. Cyclic and open transformations. Reversible and irreversible transformations. Heat, work and internal energy. First principle of thermodynamics. Enthalpy and Hess's law. Entropy. Second principle of thermodynamics. Spontaneous processes. Free energy. Third principle of thermodynamics. Introduction to the concept of chemical equilibrium.
8. Solutions
Solubility and dissolving processes. Gas solutions in liquids. Enthalpy of dissolution and effect of temperature on solubilization processes. Ideal solutions and real solutions. Raoult's law. Ebullioscopic elevation and cryoscopic lowering. Colligative properties of the ideal solutions and determination of the molecular masses of compounds. Osmosis. Not ideal solutions. Fractional distillation. Azeotropic mixtures. Henry's law. Activity and ionic strength.
9. Chemical equilibrium
Spontaneous processes and thermodynamic equilibrium in chemical reactions. Mass action law. Isoterm and isochoric of van't Hoff. Homogeneous equilibria. The principle of Le Chatelier. Effect of the variation in concentration of a reagent or a product on equilibrium. Effect of variation of volume, pressure and temperature on homogeneous equilibria. Heterogeneous equilibria.
10. Equilibria in Solution
Acid-base equilibria: General definitions (Arrhenius, Broensted-Lowry, Lewis). Strength of acids and bases and equilibrium constants. Molecular structure and properties of acid-base. Water autoionization. The pH and the pOH. PH calculation of acidic, basic and saline solutions. Buffer solutions. Solubility and solubility product of salts.
11. Chemical Kinetics
Reaction rate. Kinetic laws and integrated kinetic laws. Order and molecularity of a reaction. Arrhenius equation. Activation energy. Kinetic mechanism of reactions. Collision theory and theory of activated complex. Catalysis.
12. Electrochemical
Galvanic cells. Electrode and electrode reaction. Standard potential. Thermodynamics of galvanic cells. Nerst equation.
Stoichiometry: Mole. Molecular and minimal formulas. Nomenclature of the main inorganic compounds. Chemical equations and ponderal ratios. Limiting reactive. Law of gases and gaseous species in chemical reactions. Indirect analysis. Solutions and volumetric analysis. Gaseous, homogeneous and heterogeneous chemical balances. Thermochemistry and thermodynamics of reactions. Colligative properties of non-electrolytes and electrolytes solutions. PH calculation of acid, base and salts solutions. Buffer solutions. Solubility and solubility product of salts.
examMode
written and oral exams
books
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
mode
Lectures and numerical exercises.
bibliography
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
1. Introduction
States of aggregation of matter. Homogeneous and heterogeneous systems. Chemical elements and substances. Main techniques of separation. Chemical and physical transformations. Energy and chemical transformations. Intensive and extensive properties of matter. Fundamental laws of physics.
The atom: protons, neutrons and electrons. Atomic number and mass number: isotopes. Atomic masses and relative atomic masses. Chemical symbols and their quantitative meaning. Molecular compounds and ionic compounds. Relative molecular mass. Avogadro number. The mole concept.
2. Chemical formulas and equations
Chemical equations and balance. Kind of reactions: combinations, decomposition and combustion. Chemical analysis by combustion. Balanced equations and quantitative information. The concept of limitant reagent. Chemical reaction in solution: acid-base and precipitation. Balancing redox equations. Concentration of solutions and corresponding units.
3. Atomic structure
Electromagnetic radiation. Bohr model of the hydrogen atom. Atomic spectra. De Broglie and the wave nature of matter. Heisenberg's uncertainty principle. Schrodinger equation. Wave-particle duality. Atomic orbitals. Quantum numbers. Pauli exclusion principle. Electronic configuration of the elements. Principle of Aufbau. The periodic system of the elements. Periodic properties: Dimensions of atoms and ions, ionization energy, electron affinity. Metals, non-metals and metalloids. Notes on coordination compounds and their biological significance.
4. The chemical bond
Ionic and covalent bonding. Bond properties: order, distance and energy. Electronegativity and Dipolar moment. Lewis's structures. VSEPR model and geometry of molecules. Chemical bond theory: hybrid orbitals and resonance theory in chemistry. Magnetic properties of matter. Intermolecular forces. Hydrogen bond.
5. The gaseous state
Ideal gas state equation. Dalton's Law for gaseous mixtures. Density and relative density of gases and gaseous mixtures. Average molecular mass of a gaseous mixture. Kinetic-molecular theory and velocity distribution. Graham's effusion law. Experimental methods for the determination of the molecular masses of gaseous substances. Real gases, Van der Waals equation.
6. Condensed states
The Liquid state
Intramolecular and intermolecular interactions. Intermolecular interactions of an electrostatic nature. Enthalpy of vaporization and its dependencies. Hydrogen bond. Phase's equilibria. Vapour pressure. Phase transitions and related enthalpies. Clausius-Clapeyron equation. One component phase diagram. Water Phase diagram of water.
The Solid state
Crystalline lattices and elementary cells. Molecular, ionic, covalent and metallic solids. Polymorphism and allotropy. X-ray diffraction. Definition of solids based on symmetry and intermolecular interactions.
7. Chemical thermodynamics
Definition of thermodynamic system. Status functions. Cyclic and open transformations. Reversible and irreversible transformations. Heat, work and internal energy. First principle of thermodynamics. Enthalpy and Hess's law. Entropy. Second principle of thermodynamics. Spontaneous processes. Free energy. Third principle of thermodynamics. Introduction to the concept of chemical equilibrium.
8. Solutions
Solubility and dissolving processes. Gas solutions in liquids. Enthalpy of dissolution and effect of temperature on solubilization processes. Ideal solutions and real solutions. Raoult's law. Ebullioscopic elevation and cryoscopic lowering. Colligative properties of the ideal solutions and determination of the molecular masses of compounds. Osmosis. Not ideal solutions. Fractional distillation. Azeotropic mixtures. Henry's law. Activity and ionic strength.
9. Chemical equilibrium
Spontaneous processes and thermodynamic equilibrium in chemical reactions. Mass action law. Isoterm and isochoric of van't Hoff. Homogeneous equilibria. The principle of Le Chatelier. Effect of the variation in concentration of a reagent or a product on equilibrium. Effect of variation of volume, pressure and temperature on homogeneous equilibria. Heterogeneous equilibria.
10. Equilibria in Solution
Acid-base equilibria: General definitions (Arrhenius, Broensted-Lowry, Lewis). Strength of acids and bases and equilibrium constants. Molecular structure and properties of acid-base. Water autoionization. The pH and the pOH. PH calculation of acidic, basic and saline solutions. Buffer solutions. Solubility and solubility product of salts.
11. Chemical Kinetics
Reaction rate. Kinetic laws and integrated kinetic laws. Order and molecularity of a reaction. Arrhenius equation. Activation energy. Kinetic mechanism of reactions. Collision theory and theory of activated complex. Catalysis.
12. Electrochemical
Galvanic cells. Electrode and electrode reaction. Standard potential. Thermodynamics of galvanic cells. Nerst equation.
Stoichiometry: Mole. Molecular and minimal formulas. Nomenclature of the main inorganic compounds. Chemical equations and ponderal ratios. Limiting reactive. Law of gases and gaseous species in chemical reactions. Indirect analysis. Solutions and volumetric analysis. Gaseous, homogeneous and heterogeneous chemical balances. Thermochemistry and thermodynamics of reactions. Colligative properties of non-electrolytes and electrolytes solutions. PH calculation of acid, base and salts solutions. Buffer solutions. Solubility and solubility product of salts.
examMode
written and oral exams
books
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
mode
Lectures and numerical exercises.
bibliography
Recommended texts;
Le basi della chimica
Autori:
S. Borocci, M. Cruciarelli, M. L. Di Vona, C. Fraschetti, S. Lamponi, G. Leone, A. Magnani, D. Monti, L: Rossi
M. Speranza e A. Filippi, Edizioni A.L.E., Anno edizione: 2022
ISBN 979-12-80427-09-0
Stechiometria “Chimica generale attraverso gli esercizi”
M. Aschi et al., Edizioni A.L.E., Anno edizione: 2021
EAN: 9791280427014
NOTE: The teacher will communicate at the beginning of the course the link to the additional teaching material available to the students.
118916 - ENGLISH LANGUAGE B1
IVANO CROSIOIVANO CROSIO
First Semester
6
L-LIN/12
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.
The student can understand straightforward factual information about common everyday or job related topics, identifying both general messages and specific details, provided speech is clearly articulated in a generally familiar accent. Can read straightforward factual texts on subjects related to his/her field and interests with a satisfactory level of comprehension. Can reasonably fluently sustain a straightforward description of one of a variety of subjects within his/her field of interest, presenting it as a linear sequence of points. Can clearly express feelings about something experienced and give reasons to explain those feelings. Can write straightforward connected texts on a range of familiar subjects within his/her field of interest, by linking a series of shorter discrete elements into a linear sequence.
Lectures are delivered by means of materials distributed on the Moodle platform and Power Point slides prepared by the lecturer on various topics related to the degree course. The various linguistic structures and the grammatical part are also explained.
examMode
The final proficiency test will be written and oral
For the written: composition on one of the topics covered in class;
For the oral: discussion of the topic covered in the written
The topic for the written and oral will be related to a topic relevant to one's undergraduate course.
The use of dictionaries is allowed.
books
Materials provided by the lecturer and available on the Moodle platform
classRoomMode
Attendance to the classes is strongly recommended
bibliography
Materials provided by the lecturer and available on the Moodle platform
The student can understand straightforward factual information about common everyday or job related topics, identifying both general messages and specific details, provided speech is clearly articulated in a generally familiar accent. Can read straightforward factual texts on subjects related to his/her field and interests with a satisfactory level of comprehension. Can reasonably fluently sustain a straightforward description of one of a variety of subjects within his/her field of interest, presenting it as a linear sequence of points. Can clearly express feelings about something experienced and give reasons to explain those feelings. Can write straightforward connected texts on a range of familiar subjects within his/her field of interest, by linking a series of shorter discrete elements into a linear sequence.
Lectures are delivered by means of materials distributed on the Moodle platform and Power Point slides prepared by the lecturer on various topics related to the degree course. The various linguistic structures and the grammatical part are also explained.
examMode
The final proficiency test will be written and oral
For the written: composition on one of the topics covered in class;
For the oral: discussion of the topic covered in the written
The topic for the written and oral will be related to a topic relevant to one's undergraduate course.
The use of dictionaries is allowed.
books
Materials provided by the lecturer and available on the Moodle platform
classRoomMode
Attendance to the classes is strongly recommended
bibliography
Materials provided by the lecturer and available on the Moodle platform
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
ANNA MARIA FAUSTO
First Semester
6
BIO/05
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.
Introduction to the study of Biology: the experimental approach. Chemical basis of life. Organic molecules: structure and biological functions of carbohydrates, lipids, proteins and nucleic acids. Key Features of the structure and cellular functions. The eukaryotic and prokaryotic cell. The plant and animal cell. Cytoplasmic organelles. The cytoskeleton. The cell membrane structure and function. The nucleus and its molecular components. Inheritance and information. Replication and DNA repair. Cell reproduction. Meiosis and recombination. Transfer of genetic information from DNA to proteins: protein synthesis. Genetic code. Gene expression and cellular properties. The energy flow and metabolism. Cellular respiration. Photosynthesis. Autotrophy and heterotrophy. The species. General concepts of evolution, biodiversity, systematics and phylogeny. General principles of ecology. Intraspecific and interspecific relationships: competition, predation, symbiosis, parasitism. Plant organisms. Plant tissues. Structural plans of the plants. Introduction to Plant Physiology. The vegetative and sexual reproduction. Angiosperms: general characteristics. Main families of angiosperms. Animal organisms: the animal tissues. Body plans of animals. Adaptive physiology. Reproduction and development. Major animal phyla with particular reference to Arthropoda and Chordata phyla.
examMode
The student will have to demonstrate that they have learned all the topics included in the program. In the final evaluation for the attribution of the vote, the following will be taken into account: the level of knowledge of the contents, the ability to link the theoretical concepts to concrete examples, the mastery of expression, using the correct scientific terminology.
The student is given the opportunity to take an intermediate test (a written test with multiple choice questions) on the first part of the program and, once the intermediate test has been passed, a final oral test on the second part.
books
The teaching material shown in class will be made available through the moodle platform.
A unitary text calibrated on the course is not available on the market. For this reason, students are warmly invited to follow the lessons, possibly integrating the notes and teaching material made available with a university-level general biology text in which to identify the parts that refer to the course program.
By way of example:
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La cellula (1-2.3-2.4-3-4-5-6-8-9-10) Zanichelli, fifth italian edition
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - L'ereditarietà e il genoma (Cap. 11-12-14-15.1related to the fifth italian edition) Zanichelli
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia – L'evoluzione e la biodiversità (Cap. 20-22-30-31.4-32.3-32.4 related to the fifth italian edition) Zanichelli
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La biologia delle piante (Cap.34-35-38 related to the fifth italian edition) Zanichelli
Introduction to the study of Biology: the experimental approach. Chemical basis of life. Organic molecules: structure and biological functions of carbohydrates, lipids, proteins and nucleic acids. Key Features of the structure and cellular functions. The eukaryotic and prokaryotic cell. The plant and animal cell. Cytoplasmic organelles. The cytoskeleton. The cell membrane structure and function. The nucleus and its molecular components. Inheritance and information. Replication and DNA repair. Cell reproduction. Meiosis and recombination. Transfer of genetic information from DNA to proteins: protein synthesis. Genetic code. Gene expression and cellular properties. The energy flow and metabolism. Cellular respiration. Photosynthesis. Autotrophy and heterotrophy. The species. General concepts of evolution, biodiversity, systematics and phylogeny. General principles of ecology. Intraspecific and interspecific relationships: competition, predation, symbiosis, parasitism. Plant organisms. Plant tissues. Structural plans of the plants. Introduction to Plant Physiology. The vegetative and sexual reproduction. Angiosperms: general characteristics. Main families of angiosperms. Animal organisms: the animal tissues. Body plans of animals. Adaptive physiology. Reproduction and development. Major animal phyla with particular reference to Arthropoda and Chordata phyla.
examMode
The student will have to demonstrate that they have learned all the topics included in the program. In the final evaluation for the attribution of the vote, the following will be taken into account: the level of knowledge of the contents, the ability to link the theoretical concepts to concrete examples, the mastery of expression, using the correct scientific terminology.
The student is given the opportunity to take an intermediate test (a written test with multiple choice questions) on the first part of the program and, once the intermediate test has been passed, a final oral test on the second part.
books
The teaching material shown in class will be made available through the moodle platform.
A unitary text calibrated on the course is not available on the market. For this reason, students are warmly invited to follow the lessons, possibly integrating the notes and teaching material made available with a university-level general biology text in which to identify the parts that refer to the course program.
By way of example:
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La cellula (1-2.3-2.4-3-4-5-6-8-9-10) Zanichelli, fifth italian edition
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - L'ereditarietà e il genoma (Cap. 11-12-14-15.1related to the fifth italian edition) Zanichelli
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia – L'evoluzione e la biodiversità (Cap. 20-22-30-31.4-32.3-32.4 related to the fifth italian edition) Zanichelli
Sadava D, Heller CH, Orians GH, Purves WK, Hillis DM
Biologia - La biologia delle piante (Cap.34-35-38 related to the fifth italian edition) Zanichelli
classRoomMode
Frequency recommended but optional
bibliography
See texts
118932 - COMPUTER SKILLS
ROBERTO MOSCETTIROBERTO MOSCETTI
First Semester
2
AGR/09
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.
1) The hardware and software of a personal computer
2) File and folder management at a basic level
3) Web search engines
4) Basic use of Microsoft Word
5) Basic use of Microsoft Excel
6) Basic use of Microsoft Powerpoint
7) Bibliography management using Mendeley software
8) Security risks: adware, malware and viruses
examMode
The final exam is aimed at verifying the understanding of the topics covered during the course and the ability to apply the knowledge acquired.
The examination is conducted in written and/or oral form.
There is no grade, but a qualification is awarded.
books
Dennis Curtin, Kim Foley, Kunal Sen, Cathy Morin. Information Technology: The Breaking Wave. McGraw-Hill, 1998
mode
The teaching includes 16 hours of frontal lessons, which will be combined with hours of distance learning when necessary. During the teaching hours the teacher will use presentations and other material (e.g. short videos) which will be made available to students through the Google Drive and Moodle platform. During lessons it is preferable for students to be equipped with a laptop.
classRoomMode
Frequency is optional, but presence is recommended.
bibliography
Lesson slides and other material made available through Google Classroom, Youtube, Moodle and Google Drive.
1) The hardware and software of a personal computer
2) File and folder management at a basic level
3) Web search engines
4) Basic use of Microsoft Word
5) Basic use of Microsoft Excel
6) Basic use of Microsoft Powerpoint
7) Bibliography management using Mendeley software
8) Security risks: adware, malware and viruses
examMode
The final exam is aimed at verifying the understanding of the topics covered during the course and the ability to apply the knowledge acquired.
The examination is conducted in written and/or oral form.
There is no grade, but a qualification is awarded.
books
Dennis Curtin, Kim Foley, Kunal Sen, Cathy Morin. Information Technology: The Breaking Wave. McGraw-Hill, 1998
mode
The teaching includes 16 hours of frontal lessons, which will be combined with hours of distance learning when necessary. During the teaching hours the teacher will use presentations and other material (e.g. short videos) which will be made available to students through the Google Drive and Moodle platform. During lessons it is preferable for students to be equipped with a laptop.
classRoomMode
Frequency is optional, but presence is recommended.
bibliography
Lesson slides and other material made available through Google Classroom, Youtube, Moodle and Google Drive.
16269 - PLANT GENETICS
MARIO CIAFFIMARIO CIAFFI
Second Semester
6
AGR/07
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.
The course is organized into four major sections:
1) MENDELIAN GENETICS
2) MOLECULAR GENETICS
3) MUTATIONS
4) IN-DEPTH INFORMATION concerning:
a) some applications of Molecular methodologies for varietal identification and traceability in agri-food chains;
b) some aspects related to the origin, phylogeny and evolution of grapevine and the cultivated wheats.
MENDELIAN GENETICS
- Mendel's principles
Monohybrid crosses: the principles of dominance and segregation; dihybrid crosses: the principle of independent assortment.
- Chi square test.
- Extension of Mendel's principles: partial dominance, codominance, multiple alleles, epistasis, genetic linkage, pleiotropy.
- Mitosis and meiosis, chromosome theory of inheritance.
MOLECULAR GENETICS
- Structures of DNA and RNA, the organization of DNA in chromosomes.
- The central dogma of molecular biology: replication, transcription and translation, the genetic code.
- Gene structure and regulation.
IN-DEPTH INFORMATION
Molecular methodologies
- Polymerase chain reaction (PCR)
- Molecular markers and their use in varietal identification and traceability in agri-food chains.
Origin and evolution of the gravine and main plants of food interest.
- Origin of the grapevine and genetic variability of grapevine varieties
- Modern grapevine varieties resistant to the main fungal diseases such as powdery mildew and downy mildew
- Origin and evolution of cultivated wheat
- Ancient and modern grains: classification and meaning and main differences on the agronomic, nutritional, health and technological level.
examMode
Oral examination based on the individual evaluation of the student by formulating two/three questions about the different major sections of the course: Mendelian genetics, molecular genetics, mutations. Further questions may concern the use of molecular markers in varietal identification and traceability in agri-food chains and the origin and evolution of grapevine and plants of food interest, with particular attention to the cultivated wheats.
In particular, consistent with the expected learning results, in the oral test students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary traits; 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 mechanisms of regulation of the gene expression in eukaryotes; 6) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 7) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
The oral test is considered sufficient if the student answers clearly and exhaustively to the the two questions concerning the three macro-sectors of the course: Mendelian genetics, molecular genetics, mutations.
books
Notes and slides of the lectures provided by the teacher.
Textbook: Lorenzetti F., Ceccarelli S., Veronesi F., Rosellini D., Albertini E.
Genetica agraria, Quinta edizione Patron 2023
Additional books for Molecular Genetics
Peter J. Russel. Genetica. Un approccio molecolare. Ed. Pearson, 2019.
Snustad P.D., Simmons M.J. Principi di genetica, Edises 2014.
mode
The course is organised into classrom lessons (44 hours) and practical experience in the laboratory (4 hours). During the lessons, the main issues related to the four major sections of the course (mendelian genetics, molecular genetics, mutations, PCR, molecular markers and the origin and evolution of the gravine and main plants of agri-food interest) will be analyzed. Lessons will also involve directly the students in order to verify their previous knowledge and the level of learning of the topics during the course. Laboratory exercitations will address the use of molecular methodologies for varietal identification and traceability in agri-food chains.
bibliography
Notes and slides of the lectures provided by the teacher.
Textbook: Lorenzetti F., Ceccarelli S., Veronesi F., Rosellini D., Albertini E.
Genetica agraria, Quinta edizione Patron 2023
Additional books for Molecular Genetics
Peter J. Russel. Genetica. Un approccio molecolare. Ed. Pearson, 2019.
Snustad P.D., Simmons M.J. Principi di genetica, Edises 2014.
The course is organized into four major sections:
1) MENDELIAN GENETICS
2) MOLECULAR GENETICS
3) MUTATIONS
4) IN-DEPTH INFORMATION concerning:
a) some applications of Molecular methodologies for varietal identification and traceability in agri-food chains;
b) some aspects related to the origin, phylogeny and evolution of grapevine and the cultivated wheats.
MENDELIAN GENETICS
- Mendel's principles
Monohybrid crosses: the principles of dominance and segregation; dihybrid crosses: the principle of independent assortment.
- Chi square test.
- Extension of Mendel's principles: partial dominance, codominance, multiple alleles, epistasis, genetic linkage, pleiotropy.
- Mitosis and meiosis, chromosome theory of inheritance.
MOLECULAR GENETICS
- Structures of DNA and RNA, the organization of DNA in chromosomes.
- The central dogma of molecular biology: replication, transcription and translation, the genetic code.
- Gene structure and regulation.
IN-DEPTH INFORMATION
Molecular methodologies
- Polymerase chain reaction (PCR)
- Molecular markers and their use in varietal identification and traceability in agri-food chains.
Origin and evolution of the gravine and main plants of food interest.
- Origin of the grapevine and genetic variability of grapevine varieties
- Modern grapevine varieties resistant to the main fungal diseases such as powdery mildew and downy mildew
- Origin and evolution of cultivated wheat
- Ancient and modern grains: classification and meaning and main differences on the agronomic, nutritional, health and technological level.
examMode
Oral examination based on the individual evaluation of the student by formulating two/three questions about the different major sections of the course: Mendelian genetics, molecular genetics, mutations. Further questions may concern the use of molecular markers in varietal identification and traceability in agri-food chains and the origin and evolution of grapevine and plants of food interest, with particular attention to the cultivated wheats.
In particular, consistent with the expected learning results, in the oral test students must demonstrate that they: 1) have acquired the tools for the analysis of the transmission and recombination of hereditary traits; 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 mechanisms of regulation of the gene expression in eukaryotes; 6) have acquired knowledge on the main molecular methodologies for varietal identification and traceability in agri-food chains; 7) have acquired knowledge on the origin and evolution of grapevine and the main species of agri-food interest, with particular reference to wheat.
The oral test is considered sufficient if the student answers clearly and exhaustively to the the two questions concerning the three macro-sectors of the course: Mendelian genetics, molecular genetics, mutations.
books
Notes and slides of the lectures provided by the teacher.
Textbook: Lorenzetti F., Ceccarelli S., Veronesi F., Rosellini D., Albertini E.
Genetica agraria, Quinta edizione Patron 2023
Additional books for Molecular Genetics
Peter J. Russel. Genetica. Un approccio molecolare. Ed. Pearson, 2019.
Snustad P.D., Simmons M.J. Principi di genetica, Edises 2014.
mode
The course is organised into classrom lessons (44 hours) and practical experience in the laboratory (4 hours). During the lessons, the main issues related to the four major sections of the course (mendelian genetics, molecular genetics, mutations, PCR, molecular markers and the origin and evolution of the gravine and main plants of agri-food interest) will be analyzed. Lessons will also involve directly the students in order to verify their previous knowledge and the level of learning of the topics during the course. Laboratory exercitations will address the use of molecular methodologies for varietal identification and traceability in agri-food chains.
bibliography
Notes and slides of the lectures provided by the teacher.
Textbook: Lorenzetti F., Ceccarelli S., Veronesi F., Rosellini D., Albertini E.
Genetica agraria, Quinta edizione Patron 2023
Additional books for Molecular Genetics
Peter J. Russel. Genetica. Un approccio molecolare. Ed. Pearson, 2019.
Snustad P.D., Simmons M.J. Principi di genetica, Edises 2014.
18316 - PRINCIPLES OF AGRI-FOOD AND WINE ECONOMY
ANNA CARBONEANNA CARBONE
Second Semester
8
AGR/01
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.
Microeconomics (6 CFU)
• Introduction to Economics and its analytical tools
• The objects studied by Microeconomics.
• Rationality in Economics. The concept of opportunity cost
• Ways of organizing the economic life
• Economic agents and the marketplace
• The demand function and its determinants
• The supply function and its determinants
• The production function
• Production Costs analysis
• Prices and market equilibrium. Surplus: concept and measure. Efficiency in economics.
• The competitive market
• Monopoly
• Market failures: externalities and public goods
• The role of the public sector in the economy: objectives and tools. Tax, subsidies and other economic policies.
• The cobweb model; market margins in markets with multiple layers
The Agri-food System: general features and focuses on the Italian case (2 CFU)
• The Agri-food System in the macro economy
• Agri-food consumption: time-trends and actual situation
• The main component of the System: Agriculture, food industry and retail: trends and features. International comparisons.
• Focus on Short Food chains: SWOT analysis
• The Italian wine sector
• The wine sector in the Lazio region
examMode
two intermediate written tests with multiple choice questions, open questions and graphic and numerical exercises.
a subsequent final oral test after the end of the course during the regular exam sessions with theoretical questions on the first part (microeconomics) and a question on the special part related to the agri-food sector. For those who have passed the exonerations and intend to confirm the score obtained, the oral exam includes only one question on the first part (for the part of the program not included in the exemptions)
books
Testi consigliati
1) SLIDES AS FOR THE LESSONS AND OTHER MATERIALS PREPARED BY THE POFESSOR.
2) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
3) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Economia, 20esima edizione italiana, McGraw Hill
4) Lieberman Marc;Hall Robert E., 2010, Principi di Economia, Apogeo
5) OTHER MICROECONOMICS TEXTBOOKS AGREED WITH THE PROFESSOR
6) FOR THE TWO CREDITS OF THE ITALIAN AGRI-FOOD SYSTEM THE PROFESSOR WILL RELEASE REFERENCES AND AD HOC MATERIALS. (AVAILABLE IN MOODLE)
classRoomMode
weekly lessons as per official schedule. week of interruption of teaching to allow the carrying out of the intermediate tests
bibliography
Testi consigliati
1) SLIDES AS FOR THE LESSONS AND OTHER MATERIALS PREPARED BY THE POFESSOR.
2) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
3) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Economia, 20esima edizione italiana, McGraw Hill
4) Lieberman Marc;Hall Robert E., 2010, Principi di Economia, Apogeo
5) OTHER MICROECONOMICS TEXTBOOKS AGREED WITH THE PROFESSOR
6) FOR THE TWO CREDITS OF THE ITALIAN AGRI-FOOD SYSTEM THE PROFESSOR WILL RELEASE REFERENCES AND AD HOC MATERIALS. (AVAILABLE IN MOODLE)
Microeconomics (6 CFU)
• Introduction to Economics and its analytical tools
• The objects studied by Microeconomics.
• Rationality in Economics. The concept of opportunity cost
• Ways of organizing the economic life
• Economic agents and the marketplace
• The demand function and its determinants
• The supply function and its determinants
• The production function
• Production Costs analysis
• Prices and market equilibrium. Surplus: concept and measure. Efficiency in economics.
• The competitive market
• Monopoly
• Market failures: externalities and public goods
• The role of the public sector in the economy: objectives and tools. Tax, subsidies and other economic policies.
• The cobweb model; market margins in markets with multiple layers
The Agri-food System: general features and focuses on the Italian case (2 CFU)
• The Agri-food System in the macro economy
• Agri-food consumption: time-trends and actual situation
• The main component of the System: Agriculture, food industry and retail: trends and features. International comparisons.
• Focus on Short Food chains: SWOT analysis
• The Italian wine sector
• The wine sector in the Lazio region
examMode
two intermediate written tests with multiple choice questions, open questions and graphic and numerical exercises.
a subsequent final oral test after the end of the course during the regular exam sessions with theoretical questions on the first part (microeconomics) and a question on the special part related to the agri-food sector. For those who have passed the exonerations and intend to confirm the score obtained, the oral exam includes only one question on the first part (for the part of the program not included in the exemptions)
books
Testi consigliati
1) SLIDES AS FOR THE LESSONS AND OTHER MATERIALS PREPARED BY THE POFESSOR.
2) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
3) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Economia, 20esima edizione italiana, McGraw Hill
4) Lieberman Marc;Hall Robert E., 2010, Principi di Economia, Apogeo
5) OTHER MICROECONOMICS TEXTBOOKS AGREED WITH THE PROFESSOR
6) FOR THE TWO CREDITS OF THE ITALIAN AGRI-FOOD SYSTEM THE PROFESSOR WILL RELEASE REFERENCES AND AD HOC MATERIALS. (AVAILABLE IN MOODLE)
classRoomMode
weekly lessons as per official schedule. week of interruption of teaching to allow the carrying out of the intermediate tests
bibliography
Testi consigliati
1) SLIDES AS FOR THE LESSONS AND OTHER MATERIALS PREPARED BY THE POFESSOR.
2) N. Gregory Mankiw, Mark P. Taylor, 2015,Principi di economia, Sesta edizione italiana, Zanichelli
3) Paul A. Samuelson, William D. Nordhaus e Carlo Andrea Bollino, 2014, Economia, 20esima edizione italiana, McGraw Hill
4) Lieberman Marc;Hall Robert E., 2010, Principi di Economia, Apogeo
5) OTHER MICROECONOMICS TEXTBOOKS AGREED WITH THE PROFESSOR
6) FOR THE TWO CREDITS OF THE ITALIAN AGRI-FOOD SYSTEM THE PROFESSOR WILL RELEASE REFERENCES AND AD HOC MATERIALS. (AVAILABLE IN MOODLE)
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
FRANCESCO CANGANELLA
First Semester
6
AGR/16
Learning objectives
The course aims to illustrate the structure and functions of prokaryotic cells and the mechanisms underlying genetic variability and adaptation to the environment in microorganisms. The laboratory will allow to acquire basic microbiological techniques and to verify some fundamental concepts of microbial physiology.
Thanks to the attendance of the laboratory, the student will be able to:
- set up pure cultures of bacteria / yeasts and analyze their growth
- recognize, describe and distinguish Gram positive and Gram negative bacteria
- recognize and describe a bacterial spore.
Morphology, dimensions, organization. Differences Bacteria, Archea, Eukaryotes. The wall: Gram positive, Gram negative, Archea. Cytoplasmic membrane; secretion and transport systems. Capsule, S layers. External appendages: flagella and random and oriented movement; fimbriae and pili. The protoplast: cytoplasm, ribosomes, nucleoid, inclusion bodies.
Elemental composition of the cell. Nutritional categories. Culture media: minimal and complex, selective and differential. Enrichment and isolation in pure culture. Growth of microbial populations: methods for the determination of biomass and cell number. Mathematical description of growth. Growth curve. Environmental factors influencing microbial growth: temperature, pH, water availability, oxygen availability. Extremophilic microorganisms. Physical and chemical methods for growth control.
Chemotrophy. Fermentation. Aerobic breathing. Anaerobic respiration: denitrification, desulfurication, methanogenesis, homoacetogenesis. Chemolithotrophy and main chemolithotrophic microorganisms. Oxygen and anoxygenic photosynthesis. Assimilative and biosynthetic metabolism. Assimilation of organic compounds. CO2 assimilation. Combined N assimilation, nitrogen fixation. Assimilation of sulfur and phosphorus.
Classification systems. Conventional and molecular methods for identification.
Role of microorganisms in the cycles of C, N, S. Notes on the degradation of natural and synthetic organic compounds in aerobiosis and anaerobiosis. Diazotrophic symbiosis. Examples of applications in environmental biotechnology.
General properties of viruses. Structure and organization of virions. Multiplication of viruses. Methods of studying viruses. Examples of life cycles of bacteriophages and eukaryotic viruses.
The genome of prokaryotes; chromosome, plasmids, other accessory genetic elements. Integrity of genetic information and generation of mutations. Types of mutants and selection systems. Horizontal gene transfer: conjugation, transformation, transduction. Evolutionary significance of genome plasticity.
The role of the human microbiota. Pathogenic bacteria: reservoirs and transmission. Concepts of pathogenicity and virulence. The virulence factors. Endotoxins. Classification and examples of mechanisms of action of exotoxins. Notes on the host's defenses.
Microorganisms of oenological interest. Yeasts of oenological interest. The yeasts of winemaking. Growth kinetics of yeasts. Spontaneous fermentation and controlled fermentation. Selected yeasts. The refermentation. Autolysis of yeasts. The killer yeasts. Genetics of wine yeasts. Genetically modified yeasts. Oenological significance of lactic bacteria. The alterations of the wine originated by yeasts. The alterations of the wine due to molds. Alterations in wine due to lactic bacteria. Alterations in wine due to acetic and other bacteria. Special vinifications from a microbiological point of view. The biological stabilization of musts and wines. Microbiological purification of waste water from the wine industry.
Exercises - Preparation of culture media, counting, identification and selection of microorganisms of oenological interest. Observation of yeasts of enological importance.
examMode
Six open questions to be answered through a written paper. Ok if written either in Italian or in English. Time available to complete the task, 120 minutes.
books
Madigan et al., Brock - Biologia dei Microrganismi, Pearson Italia, 16 ed., 2022
Zambonelli C. Microbiologia e Biotecnologia dei vini, Ed agricole, Bologna, 1998.
mode
Teaching in classroom by ppt/pdf presentations; lab training activities.
classRoomMode
Classes in presence will be performed online too.
Lab training sessions are not mandatory but students are highly ecouraged to attend them.
Morphology, dimensions, organization. Differences Bacteria, Archea, Eukaryotes. The wall: Gram positive, Gram negative, Archea. Cytoplasmic membrane; secretion and transport systems. Capsule, S layers. External appendages: flagella and random and oriented movement; fimbriae and pili. The protoplast: cytoplasm, ribosomes, nucleoid, inclusion bodies.
Elemental composition of the cell. Nutritional categories. Culture media: minimal and complex, selective and differential. Enrichment and isolation in pure culture. Growth of microbial populations: methods for the determination of biomass and cell number. Mathematical description of growth. Growth curve. Environmental factors influencing microbial growth: temperature, pH, water availability, oxygen availability. Extremophilic microorganisms. Physical and chemical methods for growth control.
Chemotrophy. Fermentation. Aerobic breathing. Anaerobic respiration: denitrification, desulfurication, methanogenesis, homoacetogenesis. Chemolithotrophy and main chemolithotrophic microorganisms. Oxygen and anoxygenic photosynthesis. Assimilative and biosynthetic metabolism. Assimilation of organic compounds. CO2 assimilation. Combined N assimilation, nitrogen fixation. Assimilation of sulfur and phosphorus.
Classification systems. Conventional and molecular methods for identification.
Role of microorganisms in the cycles of C, N, S. Notes on the degradation of natural and synthetic organic compounds in aerobiosis and anaerobiosis. Diazotrophic symbiosis. Examples of applications in environmental biotechnology.
General properties of viruses. Structure and organization of virions. Multiplication of viruses. Methods of studying viruses. Examples of life cycles of bacteriophages and eukaryotic viruses.
The genome of prokaryotes; chromosome, plasmids, other accessory genetic elements. Integrity of genetic information and generation of mutations. Types of mutants and selection systems. Horizontal gene transfer: conjugation, transformation, transduction. Evolutionary significance of genome plasticity.
The role of the human microbiota. Pathogenic bacteria: reservoirs and transmission. Concepts of pathogenicity and virulence. The virulence factors. Endotoxins. Classification and examples of mechanisms of action of exotoxins. Notes on the host's defenses.
Microorganisms of oenological interest. Yeasts of oenological interest. The yeasts of winemaking. Growth kinetics of yeasts. Spontaneous fermentation and controlled fermentation. Selected yeasts. The refermentation. Autolysis of yeasts. The killer yeasts. Genetics of wine yeasts. Genetically modified yeasts. Oenological significance of lactic bacteria. The alterations of the wine originated by yeasts. The alterations of the wine due to molds. Alterations in wine due to lactic bacteria. Alterations in wine due to acetic and other bacteria. Special vinifications from a microbiological point of view. The biological stabilization of musts and wines. Microbiological purification of waste water from the wine industry.
Exercises - Preparation of culture media, counting, identification and selection of microorganisms of oenological interest. Observation of yeasts of enological importance.
examMode
Six open questions to be answered through a written paper. Ok if written either in Italian or in English. Time available to complete the task, 120 minutes.
books
Madigan et al., Brock - Biologia dei Microrganismi, Pearson Italia, 16 ed., 2022
Zambonelli C. Microbiologia e Biotecnologia dei vini, Ed agricole, Bologna, 1998.
mode
Teaching in classroom by ppt/pdf presentations; lab training activities.
classRoomMode
Classes in presence will be performed online too.
Lab training sessions are not mandatory but students are highly ecouraged to attend them.
bibliography
Not available
14975 - PHYSICS
SIMONE SPADINISIMONE SPADINI
Second Semester
6
FIS/07
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.
1. Introduction:
- Models, theories, laws, measurements and uncertainties. Unit of measurement (International System)
- Scalars, vectors and operations between them
2) Basics of kinematics:
- Position, velocity and acceleration vectors
- Rectilinear motion, motion decomposition
3) Dynamics
- Newton's laws
- Applications, friction forces, normal, weight, Hooke's law
- Periodic motions, uniform circular motion, harmonic motion
4) Work and energy
- Definition of work, power
- Conservative forces, potential energy, conservation of mechanical energy
5) Collisions and momentum
- Elastic and inelastic collisions
- conservation of momentum
6) Rotational dynamics
- Moment of inertia
- Rotational kinetic energy
- Angular momentum and its conservation
7) Fluid dynamics
- Statics: pressure, Stevino's law, Pascal's and Archimedes' principles
- Fluid dynamics, Bernoulli equation
- Surface tension and capillarity
8) Waves
- Wave motion, propagation and characteristics of waves
9) Temperature and kinetic energy
- Thermometric scales and thermal expansion
- Principle 0 of thermodynamics
- Gas law, absolute temperature, kinetic theory of gases
10) The heat
- Internal energy and heat transfer
- State changes and latent heat
----
1) Electric field
- Structure of the atom, electric charges and Coulomb's law
- Electric field, electric potential and electric potential energy
- Electrical capacity
2) Electric current
- Ohm's laws, Joule effect, electromotive force and simple circuits
- Kirchhoff's laws
3) Magnetic field
- Characteristics of the magnetic field, Lorentz force
4) Electromagnetic induction and Faraday's laws
- Induced electromotive force, Faraday Neumann Henry Lentz law
- Notes on time-varying electric and magnetic fields
- Notes on the magnetic properties of matter
5) Electromagnetic waves
- Physical meaning of Maxwell's equations
examMode
optional oral test
for partial tests:
the written test is made up of a variable number of questions (20 - 30) made up of approximately 20% of problems which require completion and the remaining 80% of theory questions
for the entire exam:
the written test is made up of a variable number of questions (8 - 10) made up of approximately 60% of problems which require completion and the remaining 40% of theory questions
books
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
the available slides are present on moodle
mode
face-to-face lessons
classRoomMode
the methods are established by the degree course department
bibliography
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
1. Introduction:
- Models, theories, laws, measurements and uncertainties. Unit of measurement (International System)
- Scalars, vectors and operations between them
2) Basics of kinematics:
- Position, velocity and acceleration vectors
- Rectilinear motion, motion decomposition
3) Dynamics
- Newton's laws
- Applications, friction forces, normal, weight, Hooke's law
- Periodic motions, uniform circular motion, harmonic motion
4) Work and energy
- Definition of work, power
- Conservative forces, potential energy, conservation of mechanical energy
5) Collisions and momentum
- Elastic and inelastic collisions
- conservation of momentum
6) Rotational dynamics
- Moment of inertia
- Rotational kinetic energy
- Angular momentum and its conservation
7) Fluid dynamics
- Statics: pressure, Stevino's law, Pascal's and Archimedes' principles
- Fluid dynamics, Bernoulli equation
- Surface tension and capillarity
8) Waves
- Wave motion, propagation and characteristics of waves
9) Temperature and kinetic energy
- Thermometric scales and thermal expansion
- Principle 0 of thermodynamics
- Gas law, absolute temperature, kinetic theory of gases
10) The heat
- Internal energy and heat transfer
- State changes and latent heat
----
1) Electric field
- Structure of the atom, electric charges and Coulomb's law
- Electric field, electric potential and electric potential energy
- Electrical capacity
2) Electric current
- Ohm's laws, Joule effect, electromotive force and simple circuits
- Kirchhoff's laws
3) Magnetic field
- Characteristics of the magnetic field, Lorentz force
4) Electromagnetic induction and Faraday's laws
- Induced electromotive force, Faraday Neumann Henry Lentz law
- Notes on time-varying electric and magnetic fields
- Notes on the magnetic properties of matter
5) Electromagnetic waves
- Physical meaning of Maxwell's equations
examMode
optional oral test
for partial tests:
the written test is made up of a variable number of questions (20 - 30) made up of approximately 20% of problems which require completion and the remaining 80% of theory questions
for the entire exam:
the written test is made up of a variable number of questions (8 - 10) made up of approximately 60% of problems which require completion and the remaining 40% of theory questions
books
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
the available slides are present on moodle
mode
face-to-face lessons
classRoomMode
the methods are established by the degree course department
bibliography
we recommend the text Physics-Walker-James-S, Theoretical models and problem solving. vol 1 and vol 2 as a support for understanding the topics covered in class,
and university texts
Gettys physics. Mechanics, thermodynamics (Vol. 1) and electromagnetism (Vol. 2) for further information only
the available slides are present on moodle
119026 - CHEMISTRY
-
11
-
-
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.
ORGANIC CHEMISTRY
RAFFAELE SALADINO
First Semester
5
CHIM/06
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.
Module A STRUCTURE
Alkanes and cycloalkanes. Introduction. Structure. Sp3 hybridization. Nomenclature. Physical Properties. Isomerism of structure. Conformational analysis (ethane, cyclohexane). Stability of cycloalkanes (angle strain, torsional strain, tension steric). Derivatives of cyclohexane (stereoisomery cis-trans). Bicyclic alkanes and polycyclic. Natural role and applications of alkanes.
Alkenes. Introduction .. Structure. Sp2 hybridization. Nomenclature. Physical Properties. Stability (heat of hydrogenation, heat of combustion). Nomenclature system (E) - (Z) for alkenes. Cicloalcheni.Funzione biological.
Functional groups and classes of organic compounds. Alkyl halides. Alcohols. Ethers. Amines. Aldehydes and ketones. Carboxylic acids. Esters and amides. Introduction. Structure. Nomenclature. Physical Properties.
Stereochemistry. Introduction. Chirality of carbon. Enantiomers and chiral molecules. Graphical representation. Nomenclature (R) (S). Optical activity (specific optical rotation, definition of racemate, optical purity). Diastereoisomers (meso compounds). Chiral molecules without chiral carbons.
Aromatic compounds. Introduction. Benzene. Structure and stability. Huckel rule. Other aromatic compounds. Nomenclature of benzene derivatives. Induction phenomena and resonance. Heterocyclic aromatic compounds. The aromatic compounds in biochemistry.
Carbohydrates. Classification. Monosaccharides. Mutarotation and formation of glucosides. Configuration D or L. Disaccharides. Polysaccharides.
Protein. Structure of the amino acids. Nomenclature. Peptide bond. Oligopeptides.
Nucleic acids. Purine and pyrimidine nucleic bases. Nucleosides. Nucleotides. Oligonucleotides.
Lipids.
Form B. THE REACTIVITY '
Reactions of alkanes and cycloalkanes. Chlorination of methane. Free radicals. Stability and structure. Thermodynamics and kinetics. Halogenation of higher alkanes.
Ionic reactions of substitution and elimination. Formation of carbocations. Stability and structure. Nucleophilic substitution reactions. SN2 reaction. SN1 reaction. Mechanisms and trends stereochimici.Effetti solvent and leaving group. Elimination reactions. E1 reaction. E2 reaction. Competition between substitution and elimination. Substitution reactions and elimination of biological interest.
Reactions of the C = C double bond. Addition reaction. Addition of hydrogen halides. Markovnikov rule.
examMode
The exam includes a written test followed by an oral test. The written test generally consists of five exercises whose contents cover all the topics of the course. Each exercise is assigned the maximum value of 6 points. The oral exam is accessed having achieved the minimum score of 18/30. The oral exam consists of two parts. The first concerns the discussion of the written test with in-depth analysis on the performance of the exercises. The second some questions concerning further developments of the themes of the written test.
- Organic chemistry, Robert Thornton Morrison, Robert Nielson Boyd, Casa Editrice Ambrosiana. Distribuzione Zanichelli (most recent edition).
mode
The lesson includes a theoretical part in which the general principles and concepts are described, and an applicative part inherent to the carrying out of the exercise on the topics just treated.
Module A STRUCTURE
Alkanes and cycloalkanes. Introduction. Structure. Sp3 hybridization. Nomenclature. Physical Properties. Isomerism of structure. Conformational analysis (ethane, cyclohexane). Stability of cycloalkanes (angle strain, torsional strain, tension steric). Derivatives of cyclohexane (stereoisomery cis-trans). Bicyclic alkanes and polycyclic. Natural role and applications of alkanes.
Alkenes. Introduction .. Structure. Sp2 hybridization. Nomenclature. Physical Properties. Stability (heat of hydrogenation, heat of combustion). Nomenclature system (E) - (Z) for alkenes. Cicloalcheni.Funzione biological.
Functional groups and classes of organic compounds. Alkyl halides. Alcohols. Ethers. Amines. Aldehydes and ketones. Carboxylic acids. Esters and amides. Introduction. Structure. Nomenclature. Physical Properties.
Stereochemistry. Introduction. Chirality of carbon. Enantiomers and chiral molecules. Graphical representation. Nomenclature (R) (S). Optical activity (specific optical rotation, definition of racemate, optical purity). Diastereoisomers (meso compounds). Chiral molecules without chiral carbons.
Aromatic compounds. Introduction. Benzene. Structure and stability. Huckel rule. Other aromatic compounds. Nomenclature of benzene derivatives. Induction phenomena and resonance. Heterocyclic aromatic compounds. The aromatic compounds in biochemistry.
Carbohydrates. Classification. Monosaccharides. Mutarotation and formation of glucosides. Configuration D or L. Disaccharides. Polysaccharides.
Protein. Structure of the amino acids. Nomenclature. Peptide bond. Oligopeptides.
Nucleic acids. Purine and pyrimidine nucleic bases. Nucleosides. Nucleotides. Oligonucleotides.
Lipids.
Form B. THE REACTIVITY '
Reactions of alkanes and cycloalkanes. Chlorination of methane. Free radicals. Stability and structure. Thermodynamics and kinetics. Halogenation of higher alkanes.
Ionic reactions of substitution and elimination. Formation of carbocations. Stability and structure. Nucleophilic substitution reactions. SN2 reaction. SN1 reaction. Mechanisms and trends stereochimici.Effetti solvent and leaving group. Elimination reactions. E1 reaction. E2 reaction. Competition between substitution and elimination. Substitution reactions and elimination of biological interest.
Reactions of the C = C double bond. Addition reaction. Addition of hydrogen halides. Markovnikov rule.
examMode
The exam includes a written test followed by an oral test. The written test generally consists of five exercises whose contents cover all the topics of the course. Each exercise is assigned the maximum value of 6 points. The oral exam is accessed having achieved the minimum score of 18/30. The oral exam consists of two parts. The first concerns the discussion of the written test with in-depth analysis on the performance of the exercises. The second some questions concerning further developments of the themes of the written test.
- Organic chemistry, Robert Thornton Morrison, Robert Nielson Boyd, Casa Editrice Ambrosiana. Distribuzione Zanichelli (most recent edition).
mode
The lesson includes a theoretical part in which the general principles and concepts are described, and an applicative part inherent to the carrying out of the exercise on the topics just treated.
- Organic chemistry, Robert Thornton Morrison, Robert Nielson Boyd, Casa Editrice Ambrosiana. Distribuzione Zanichelli (most recent edition).
118941 - EUROPEAN FOOD LAW
MATTEO BENOZZOMATTEO BENOZZO
Second Semester
5
IUS/03
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.
The course explores the discipline of the food sector, with a particular focus on food safety, security and health, as well as on the circular economy and sustainable development with reference to environmental factors in relation to production and the territory. In summary, the following topics will be analysed, always with particular attention to their relationship with real processes in the management of the supply chain: the sources of food law, international, European and national; EU Regulation 178/2002; labelling; food advertising; management and compensation for damage caused by harmful or unsuitable food; allergens and product contamination; protection of the environment and ecosystems.
books
F. ALBISINNI, Strumentario di diritto alimentare europeo, Utet - Wolters Kluwer,
2023, Quinta edizione: i capitoli 1, 3, 4, 6, 7, 8, 10, 11, 13, 14, 16 par.1.
F. BRUNO, Il diritto alimentare, Cedam, 2022, i capitoli: I, II, III,IV.
The course explores the discipline of the food sector, with a particular focus on food safety, security and health, as well as on the circular economy and sustainable development with reference to environmental factors in relation to production and the territory. In summary, the following topics will be analysed, always with particular attention to their relationship with real processes in the management of the supply chain: the sources of food law, international, European and national; EU Regulation 178/2002; labelling; food advertising; management and compensation for damage caused by harmful or unsuitable food; allergens and product contamination; protection of the environment and ecosystems.
books
F. ALBISINNI, Strumentario di diritto alimentare europeo, Utet - Wolters Kluwer,
2023, Quinta edizione: i capitoli 1, 3, 4, 6, 7, 8, 10, 11, 13, 14, 16 par.1.
F. BRUNO, Il diritto alimentare, Cedam, 2022, i capitoli: I, II, III,IV.
CHOICE GROUPS
YEAR/SEMESTER
CFU
SSD
LANGUAGE
MODULE II
-
14
-
-
118960 - FOOD PROCESSING TECHNOLOGY
ROBERTO MOSCETTI
Second Year / First Semester
7
AGR/09
Learning objectives
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.
APPLIED 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 specialised food engineers.
LEARNING SKILLS: the student will be prepared to recognise and evaluate the appropriate means to be used to solve specific problems in the food processing sector, both in the experimental and industrial fields.
Physical quantities and units of measurement
Thermodynamic system
Basic knowledge:
- density, concentration, relative humidity, moisture content of a food, temperature, pressure and enthalpy
- water status diagram
- thermodynamics, energy, work and power
The food raw material
- qualities
- compositing
- physical and physico-chemical and biochemical properties
- susceptibility to damage
- food safety
- shelf-life
Preparation of the raw material (Part I)
- pre-refrigeration
- cleanliness
- sorting and calibration
- peeling
- cutting and shredding
Minimal food processing
Heat treatments by means of
- steam or hot water
- hot air or heated surfaces
- hot use of oils
- radiant energy
Machines and plants for heat removal
Food packaging operations and technologies
Corrosion resistance of materials used in the food industry
Optical food analysis systems
Innovation in the agri-food industry: the 4th industrial revolution (or Industry 4.0)
Process analytical technologies
examMode
The final exam is a written test consisting of 3-4 open-ended questions relating to the different topics covered. The total points (32) is split among questions. "Summa cum laude" is given if the score obtained is greater than or equal to 31.
If the score of the written test is greater than or equal to 18/30), the student may request an optional oral examination, during which, in addition to the discussion of the written test, thinking and reasoning skills are also evaluated. In this case, the final score will be determined by the arithmetic mean between the written and oral scores.
books
R. Paul Singh, Dennis R Heldman. Introduction to Food Engineering, 5th edition. Academic Press
P.J. Fellows. Food Processing Technology - Principles and Practice - 4th edition. Elsevier (in acquisto da parte della biblioteca universitaria)
B. Valdez. Food industrial processes. InTech (open access: https://bit.ly/2VyizfU)
mode
The teaching includes 56 hours of lessons, which will be combined with hours of distance learning when necessary. During the teaching hours the teacher will use presentations and other material (e.g. short videos) which will be made available to students through the Google Drive and Moodle platform. During the lessons students will carry out exercises on the blackboard (frontal lessons) or with the support of spreadsheets (distance learning).
classRoomMode
Attendance is optional, but recommended.
bibliography
Slides and other material available through Moodle, Youtube and Google Drive.
MODULE II
-
14
-
-
118968 - HISTORY, CULTURE AND LANGUAGE OF FOOD
MARIA FRANCESCA PETROCCHI
Third Year / First Semester
7
L-FIL-LET/14
Learning objectives
The aim of the discipline is to promote interdisciplinary reflection related to nutrition and the social representations related to it to deepen students' knowledge of the historical and historical-cultural foundations of food, gastronomy, dietetics with references to the contemporary scenario. Knowledge and notions relating to the cultural dimension of food also in relation to the evolution of food technologies, food production and consumption will, in this sense, integrate scientific and technological knowledge and skills acquired by the students of the CdStudio. Another goal is to enhance the oral and written expressive skills of students who are essential for access to specific professional and work fields coming out of the Degree Program with reference to the current scenario of the production, distribution and consumption of food products.
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 judgment
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.
Geographical distribution, consistency, characteristics and productions of the main livestock species and breeds worldwide, at European and at Italian level.
Notes on farming types and animal welfare.
Notes on anatomy and physiology of ruminants and monogastrics. Physiology and reproduction techniques. Introduction to biotechnology applications.
Notes on the main types of feed and evaluation of the nutritional value.
Products of animal origin, their characteristics and factors that influence them. Milk production systems, lactation curve and functional controls. Meat production.
Notes on molecular biology and genetics. Elements of genetic improvement (breeding).
Brands and marketing
examMode
The final exam is aimed at verifying the student's knowledge and understanding of the different topics and the ability to use the correct vocabulary. The evaluation will be with a written test with open-ended questions.
In the attribution of the final mark, will take into account the level of knowledge of the contents shown (superficial, appropriate, precise and complete, complete and thorough), the ability to apply the theoretical concepts (fair, good, well established), the ability of analysis, of synthesis and of interdisciplinary connections (sufficient, good, excellent), the capacity of critical sense and of the formulation of judgments (sufficient, good, excellent), the mastery of expression (lack of exposure, simple, clear and correct, safe and correct)
It will be possible to review the exam and, if necessary and agreed, it will be possible to integrate the grade with an oral interview. Furthermore, the teacher reserves the right, in cases where he deems it appropriate, to verify the student’s preparation by means of an oral interview.
books
Material of the lessons.
mode
The course consists of 50 hours of frontal lessons and 6 hours dedicated to seminars and/or practical activities. For lectures, the teacher makes use of slides that are available to the students.
classRoomMode
Lectures' attendance is not mandatory but strongly recommended, in the classroom.
bibliography
Material of the lessons.
MODULE II
-
12
-
-
16573 - APPLIED OENOLOGY
ANDREA BELLINCONTRO
Third Year / Second Semester
6
AGR/15
Learning objectives
The course is addressed to give significant informations and knowledge tools aimed at finalizing the arguments and the themes already treated and developed along the courses of Enology and Viticulture. In detail, within the educational activities, frontal lectures in the classroom (or remotely managed) together with technical visits and experiences directly carried out at the winery will be proposed to the students. The goal of this approach is to treat the technical topics related to the viticulture and enology from a very practical point of view. It is in program that some parts of the educational program will be offered as seminars with the participation of technicians and very important professionals. During the course and at the end of it, the student will acquire: 1) knowledge and understanding; 2) applying knowledge and understanding; 3) making judgements; 4) communication skills; 5) communication skills.
The course is based on one didactic modulus addressed to the knowledge of the oenological procedures known as 'special vinifications'. Within that contest, the themes associated to 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. 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
1. Special Wines: historical notions and development
2. Sweet, reinforced and dry wines obtained from withered grapes
2.1. Management of vineyards aimed at producing wines from dehydrates grapes
2.2. Technological aspects involved in grape drying and management of the grape dehydration processes
2.3. Biochemical and physiological aspects characterizing the grape dehydration processes
2.4. Modifications of the secondary metabolites fraction occuring along the grape dehydration process: definition of volatile compounds and of phenolic fraction
3. Wines derived from botrytized grapes: Tokaj and Sauternes, the botrytized wines
4. Management and criticisms of vinification processes addressed to produce special wines coming from withered grapes
4.1. The recovery of the aromatic fraction and of the wine color
4.2. The role of the yeasts
5. Dry wines derived from withered grapes: the case of Amarone wine, the 'Governo all'uso Toscano' wines, and the reinforced wines
6. Principles of fortified wines: Pedro Ximenez (Jerez), Porto, and Marsala wines
7. The sparkling wines production: Champenois method and Charmat-Martinotti method
8 The wines elaborated through carbonic maceration
examMode
Students will be evaluated by written tests (multiple choice questions and/or questions with free answers), and by oral quesions. Possible intermediate verification tests should be decided and arranged
books
-HANDBOOK OF ENOLOGY Vol 1: wine microbiology and vinifications RIBEREAU-GAYON P.; DUBOURDIEU D.; DONECHE B.; LONVAUD A.
-HANDBOOK OF ENOLOGY Vol 2: wine chemistry, stabilizations, and wine treatments RIBEREAU-GAYON P.; GLORIES Y.; MAUJEAN A.; DUBOURDIEU D.
International methods of wine and must analysis (OIV)
- 'Sweet, Reinforced and Fortified Wines - Grape biochemistry, technology and vinification' Wiley Eds.
- Vini Spumanti e Frizzanti Castellari L., Tini V., Coloretti F., Zambonelli C. Edagricole Eds.
- Powerpoint presentations, notes and materials presented during the lectures.
mode
The main part of the lectures will be based on a frontal teaching approach;
Laboratory activities will be arranged and carried out along the course;
If possible, several hours will be covered by seminarial activities, external visits and tasting activities of the studied wines
classRoomMode
The lecture attendance is considered optional, even though is strongly suggested, as always for academic courses, in the case of frontal lessons and laboratory experiences, and external visits as well.
bibliography
-HANDBOOK OF ENOLOGY Vol 1: wine microbiology and vinifications RIBEREAU-GAYON P.; DUBOURDIEU D.; DONECHE B.; LONVAUD A.
-HANDBOOK OF ENOLOGY Vol 2: wine chemistry, stabilizations, and wine treatments RIBEREAU-GAYON P.; GLORIES Y.; MAUJEAN A.; DUBOURDIEU D.
International methods of wine and must analysis (OIV)
- 'Sweet, Reinforced and Fortified Wines - Grape biochemistry, technology and vinification' Wiley Eds.
- Vini Spumanti e Frizzanti Castellari L., Tini V., Coloretti F., Zambonelli C. Edagricole Eds.
- Powerpoint presentations, notes and materials presented during the lectures.
The student will acquire basic skills in order 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.).
EXPECTED LEARNING RESULTS
• Knowledge and understanding skills
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.
• Ability to apply 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.
• Autonomy of judgment
The student should be able to select specific machines and plants suitable for 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.
• Communicative 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 choices.
• Learning ability
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 in order 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 taken into account in the assessment of learning.
The International System of Units.
Materials used in the wine industry. Elasticity, mechanical resistance, and corrosion resistance. Coatings and treatments.
Principles of applied physics to machines.
Engines used in agriculture. Internal combustion engines and an overview of electric motors. Liquid transport: reciprocating and rotary volumetric pumps, centrifugal pumps, selection criteria.
Power machines: basic knowledge of agricultural tractors, operational capacity, and working times.
Machine safety: machinery directive.
Operating machines:
Machines for soil cultivation.
Machines for fertilization.
Machines for pruning.
Machines for phytosanitary treatments.
Machines for harvesting and primary processing.
Machines for product transportation.
Machines for the wine industry:
Operational phases of the winemaking process.
Crushing, destemming, and pressing machines.
Filtration and filters: microfiltration, reverse osmosis, and tangential filtration.
Centrifuges.
Heat in the wine industry: pasteurization and sterilization treatments.
Cold production machines. Refrigeration units.
Packaging and bottling machines.
Machine management: operating costs.
examMode
The final exam is a written test consisting of 3-4 open-ended questions relating to the different topics covered. The total points (32) is split among questions. "Summa cum laude" is given if the score obtained is greater than or equal to 31.
If the score of the written test is greater than or equal to 18/30), the student may request an optional oral examination, during which, in addition to the discussion of the written test, thinking and reasoning skills are also evaluated. In this case, the final score will be determined by the arithmetic mean between the written and oral scores.
books
R. Paul Singh, Dennis R Heldman. Introduction to Food Engineering, 5th edition. Academic Press
P.J. Fellows. Food Processing Technology - Principles and Practice - 4th edition. Elsevier (in acquisto da parte della biblioteca universitaria)
B. Valdez. Food industrial processes. InTech (open access: https://bit.ly/2VyizfU)
mode
The teaching includes 48 hours of lessons, which will be combined with hours of distance learning when necessary. During the teaching hours the teacher will use presentations and other material (e.g. short videos) which will be made available to students through the Google Drive and Moodle platform. During the lessons students will carry out exercises on the blackboard (frontal lessons) or with the support of spreadsheets (distance learning).
classRoomMode
Attendance is optional, but recommended.
bibliography
Slides and other material available through Moodle, Youtube and Google Drive.
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wpEmojiSettingsSupports
session
WordPress sets this cookie when a user interacts with emojis on a WordPress site. It helps determine if the user's browser can display emojis properly.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Cookie
Duration
Description
NID
6 months
Google sets the cookie for advertising purposes; to limit the number of times the user sees an ad, to unwanted mute ads, and to measure the effectiveness of ads.
VISITOR_INFO1_LIVE
6 months
YouTube sets this cookie to measure bandwidth, determining whether the user gets the new or old player interface.
VISITOR_PRIVACY_METADATA
6 months
YouTube sets this cookie to store the user's cookie consent state for the current domain.
YSC
session
Youtube sets this cookie to track the views of embedded videos on Youtube pages.
yt-remote-connected-devices
never
YouTube sets this cookie to store the user's video preferences using embedded YouTube videos.
yt-remote-device-id
never
YouTube sets this cookie to store the user's video preferences using embedded YouTube videos.
yt.innertube::nextId
never
YouTube sets this cookie to register a unique ID to store data on what videos from YouTube the user has seen.
yt.innertube::requests
never
YouTube sets this cookie to register a unique ID to store data on what videos from YouTube the user has seen.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Cookie
Duration
Description
_ga
1 year 1 month 4 days
Google Analytics sets this cookie to calculate visitor, session and campaign data and track site usage for the site's analytics report. The cookie stores information anonymously and assigns a randomly generated number to recognise unique visitors.
_ga_*
1 year 1 month 4 days
Google Analytics sets this cookie to store and count page views.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Cookie
Duration
Description
wp-wpml_current_language
session
WordPress multilingual plugin sets this cookie to store the current language/language settings.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
