General Info

Learning objectives

Objective of the course*
To provide the knowledge for the description of the phenomena at the basis of food technologies and biotechnologies and their framing in the approach scheme of "Unit Operations".
The course will take into account several examples of applications of unit operations in the food industry.
Knowledge and understanding*
To develop knowledge of the principles underlying unit operations, major unit operations and corresponding equipment.
Applying knowledge and understanding*
To know how to make block diagram of processes and use quantitative methods of computation to solve exercises related to food and biotechnological systems, with particular reference to macroscopic matter and energy balances.
Making judgements*
To know how to independently collect, select and evaluate information necessary for the analysis and resolution of problems related to unit operations in food and biotechnology.
Communication skills*
Communication Skills: to know how to communicate information, ideas, problems and solutions related to unit operations in the food and biotechnology industry to both specialist and non-specialist audiences.
Learning skills*
To develop those learning skills that will allow for continued independent or partially guided study of unit operations.
 

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.

Learning objectives

Objective of the course*
The course aims to provide students with a solid foundation in the technologies used in the food industry, focusing on the integration between the intrinsic characteristics of raw materials and the use of machinery and equipment required to ensure the quality and safety of production processes.
The course will take into account key aspects such as the optimization of production processes through automation and digitization, the importance of managing food safety regulations and standards, and the essential role of preventive and corrective maintenance in ensuring continuous and reliable production. The course will also delve into the analysis of the chemical, physico-chemical, and biochemical characteristics of raw materials, highlighting how these factors influence the performance of machinery and equipment, and ultimately the quality of the final product.
Knowledge and understanding*
The course aims to provide the student with the knowledge and skills related to (1) how the chemical, physico-chemical and bio-chemical characteristics of the raw material affect the industrial process; (2) the type of machinery and equipment used in the food industry.
Applying knowledge and understanding*
At the end of the course, the student will have acquired knowledge of the main aspects and motivations behind the choice of a particular machine or process and will have skills that enable her/him to understand the functioning of industrial processes in the food sector.
Making judgements*
The course aims to stimulate the learning of critical analysis skills for problem solving in the food processing sector.
Communication skills*
At the end of the course, the student who intends to work as a professional in the food technology sector will have acquired a solid base of food engineering concepts, which will allow him/her to easily communicate with specialized food engineers
Learning skills*
The student will be prepared to recognize and evaluate the appropriate means to be used to solve specific problems in the food processing sector, both in the experimental and industrial fields.

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).

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).

Learning objectives

Objective of the course*
The purpose of the course is to provide students with knowledge about the etiological, biological, and epidemiological aspects of plant diseases caused by phytopathogens, as well as to critically outline the main defense strategies that can be used in agriculture
The course will take into account scientific works related to the topics covered.
Knowledge and understanding*
At the end of the course, students must demonstrate that they have acquired knowledge regarding the protection of food commodities
Applying knowledge and understanding*
During the course, students will be encouraged to familiarize themselves with recent scientific literature, utilize diagnostic methods for identifying the main causal agents of post-harvest diseases, and apply the most suitable defense and prevention methods for food commodities, depending on the causal agents of the diseases.
Making judgements*
To be able to collect, organize, and interpret data related to phytopathological biotechnologies.
Communication skills*
To have developed the ability to communicate the acquired knowledge using appropriate terminology in written, oral, or multimedia forms, to engage with interlocutors both within and outside their field, and to work effectively in a team.
Learning skills*
To be able to learn independently and deepen one's competencies through the consultation of bibliographic material, databases, and other scientific information.

Learning objectives

Objective of the course*
Starting from the analysis of the evolution of quality concept, in the course will be discussed the rules about the correct management of productive processes in the food industry, accomplishing HACCP requirements, as well as food traceability, safety and quality. Respect for workers' rights and the environment
The course will take into account the main regulations (mandatory and voluntary) disciplining the food safety industry, the implementation of HACCP systems and the certification of Food and Food Safety Management Systems. Starting from the general concepts, some case studies referring to specific supply chains will be addressed based on the companies involved.
Knowledge and understanding*
The student will acquire knowledge and expertise on professional tasks on quality as well as on the implementation of standards for certification in the agri-food industry.
Applying knowledge and understanding*
The student will be able to acquire all the necessary basic knowledge required to be able to challenge and solve the different professional cases of company processes.
Making judgements*
The knowledge acquired will be used to deal with different management situations in an autonomous manner through the preparation of all procedures for solving problems related to food industry processes.
Communication skills*
Through the understanding of the various basic concepts and the case studies conducted in the companies, the student will be able to acquire the communication skills necessary to transfer his knowledge to technicians/experts in the food industry
Learning skills*
The concepts and learning methods proposed in the course of study (lectures and seminars, didactic visits to companies with classroom assessments to company cases, etc.) will enable the student to approach the topics by understanding rapidly and to better organise the information received.
 

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.

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.

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.

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.

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.

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.

• Roberto Moscetti

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.

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.

• Mario CIAFFI

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.

• Eleonora Sofia ROSSI
• Clara CICATIELLO

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.

• Ulderico SANTAMARIA
• Ulderico SANTAMARIA

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.

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.

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.

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.

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.

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.

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.

• Roberto Moscetti

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.

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.

• Mario CIAFFI

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.

• Eleonora Sofia ROSSI
• Clara CICATIELLO

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.

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.

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.