The basic knowledge necessary for the design of industrial processes that use microorganisms, cell cultures and immobilized enzymes will be studied in detail.
Students' critical and judgment skills will be developed thanks to class exercises, in which videos will be projected and numerical exercises carried out, and practical laboratory experiences, in which they will apply the concepts studied in class, performing and interpreting experiments that will be in the future able to reproduce autonomously. Communication skills will be exercised during the theoretical lessons, which include moments of open discussion.
Students who pass the exam will be able to design the genetic improvement of industrial strains and to critically read articles in international scientific journals on the topics of the course.
Specific skills.
a) knowledge and understanding:
- Knowledge and understanding of the physiology, biochemistry and genetics of microorganisms used in food microbial biotechnologies;
- Knowledge of the different microbial metabolisms;
- Knowledge and understanding of the main genome editing techniques on microorganisms of industrial interest;
b) ability to apply knowledge and understanding:
- ability to describe and explain the physiology and biochemistry of industrial microorganisms;
- ability to apply appropriate techniques to problems of industrial production;
c) autonomy of judgment:
- knowing how to independently solve microbial growth problems;
- being able to identify the best microorganisms for the production of a metabolite of interest;
d) communication skills:
- be able to illustrate and explain the physiology and biochemistry of the microorganisms of interest with appropriate terms and with logical rigor;
- being able to describe the main molecular techniques for the modification of microorganisms;
- being able to describe the industrial productions described in class;
e) learning skills:
- acquisition of the fundamentals and cognitive tools to autonomously pursue the study of food microbial biotechnologies;
- ability to apply biochemical and molecular techniques in laboratory working environments.
GROPUS
-
-
-
-
FOOD AND HUMAN NUTRITION
First Semester
6
BIO/10
INTEGRATED PROTECTION OF PLANTS OF FOOD INTEREST
First Semester
6
AGR/12
18220 - AGRI-FOOD ECONOMICS
First Semester
6
AGR/01
118581 - CHEMICAL AND SENSORY CHARACTERIZATION
-
12
-
-
SPECTROSCOPIC METHODS
First Semester
6
CHIM/02
COUPLED ANALYTICAL TECHNIQUES AND SENSORY ANALYSIS
First Semester
6
AGR/15
GROPUS
-
-
-
-
FOOD SYSTEM RETHINKING
First Semester
6
AGR/15
Learning objectives
Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility.
General objectives:
After completing this course, students will be able to:
• Use a systemic approach in the context of food production systems;
• Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global);
• Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability.
118579 - ENZYMATIC TECHNOLOGIES FOR THE FOOD INDUSTRY
Second Semester
6
AGR/15
Learning objectives
Learning objectives: the course aims are to give students the theoretical/practical basis for the use of enzymes in industrial food processing. The ability of enzymes to influence the organoleptic, sensory, as well as shelf life and quality characteristics of foods will be emphasized.
Expected Learning Outcomes:
1) Knowledge and ability to understand: develop knowledge of the principles of enzyme-based operations and the application of enzymes in the food industry.
2) Applied knowledge and understanding: to know how to use quantitative computational methods for solving problems related to the use of enzymes in food applications, with particular reference to material balances; to know how to evaluate the impact of enzyme technologies on food quality, safety and sustainability; to know how to develop innovative strategies to improve production processes and food quality using enzyme technologies.
3) Autonomy of judgment: to be able to independently collect, select and evaluate information needed for the analysis of enzyme-based food processes.
4) Communication skills: to be able to communicate information, ideas, problems and solutions related to enzyme technologies in the food industry to specialist and non-specialist interlocutors;
5) Learning skills: develop those learning skills that will enable continued independent or partially guided study of enzyme technologies applied to the food industry.
118602 - PRODUCTION IMPROVEMENT AND CONTROL
-
12
-
-
GROPUS
First Semester
6
BIO/11
GROPUS
First Semester
6
BIO/04
118580 - FOOD COMMODITY LABORATORY
Second Semester
6
SECS-P/13
Learning objectives
The goal of the Teaching Unit is to provide practical knowledge for
classification and characterization of food products in terms of their
commodity class correspondence by determining some analytical indexes
considered by the present regulations. They will be evaluated by laboratory tests exploited to control food production processes.
Specific Skills to be acquired by the students will be:
• understanding food EU regulations and Italian laws;
• understanding the analytical parameter meaning for proper food classification;
• understanding the most common chemical calculations used in food analysis;
• ability in evaluating the obtained results in terms of food quality and safety;
• ability to properly classify a food product under the commodity science point of view also considering the law requirements.
Soft Skills
• ability in evaluating the global human suitability of a food product;
• ability to work in team with other people, to share and present the obtained results;
• research autonomy in consulting institutional european web sites (EC, EFSA, RASFF, etc.) to find legal and technical reports related to food safety.
119863 - INDUSTRIES ALIMENTARY PRODUCTS
Second Semester
6
AGR/15
Learning objectives
At the end of the course, students should be able to:
- demonstrate the importance of choosing raw materials and suitable equipment to ensure the production of finished products of excellent quality;
- design flow diagrams for food production plants integrating critical operations into complete process lines
- identify the critical conditions for the inactivation of pathogens or spoilage microorganisms, as well as for producing the right texture and flavour of the finished product
- Develop a critical sense to select optimal and sustainable process conditions from an environmental, social and economic point of view.
- Develop the ability to communicate aspects of food processing
- Recall previously acquired knowledge and synthesize a variety of unit operations in a logical sequence into a complete food processing line
- Creative problem-solving on identifying the right critical process conditions
- Design new foods to meet the demands of the food market
SUBJECT
SEMESTER
CFU
SSD
LANGUAGE
GROPUS
-
-
-
-
ECONOMICS AND BUSINESS MANAGEMENT
Second Semester
6
SECS-P/08
BIODIVERSITY AND ENHANCEMENT OF PLANTS
Second Semester
6
BIO/01
ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION
Second Semester
6
BIO/03
FOOD AND BIOCULTURAL DYNAMICS
Second Semester
3
M-FIL/02
FOOD PARASITES
Second Semester
6
VET/06
ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION
Second Semester
6
BIO/06
119314 - MICROBIOLOGICAL TECHNIQUES FOR FOOD QUALITY AND SAFETY
-
12
-
-
STARTER SELECTION AND PREDICTIVE MICROBIOLOGY MODULE
Second Semester
6
AGR/16
MICROBIOLOGICAL CONTROL MODULE FOR FOOD SAFETY
Second Semester
6
AGR/16
18240 - ENGLISH LANGUAGE
Second Semester
2
L-LIN/12
Learning objectives
Learning activities in English concerning subjects related to the course, provided in on-line mode too.
16954 - TRAINING STAGE
Second Semester
12
18006 - FINAL EXAMINATION
Second Semester
10
18238 - FREE EXAMS
Second Semester
12
18237 - LAW OF THE AGRI-FOOD SYSTEM
Second Semester
6
IUS/03
GROPUS
-
-
-
-
FOOD AND BIOCULTURAL DYNAMICS
Second Semester
3
M-FIL/02
PROCESSES AND PLANTS
Second Semester
6
ING-IND/25
SUBJECT
SEMESTER
CFU
SSD
LANGUAGE
118657 - ECONOMICS AND MARKETING OF FOOD PRODUCTS
-
12
-
-
Learning objectives
The purpose of this module is to enable students to analyze the economic aspects of the functioning of the agri-food sector with reference to evolutionary trends in: demand for agri-food products, the organization of production, the innovative and competitive capacity of the sector in the domestic and international markets. Special attention is given to the markets for differentiated high-quality food products and to the so-called agri-food Made in Italy. Su questi aspetti verranno fornite conoscenze e verrà sviluppata la capacità di comprensione ed analisi da parte degli studenti.
1) The students shall acquire advanced notions and knowledge on the structural and functional characteristics of the Italian agri-food system, on its international positioning and on its evolutionary trajectory. Attention is given to the presentation of the systemic dimension of the processes and to the resulting needs in terms of coordinating the processes and of defining effective governance schemes. An additional aspect that is particularly emphasized in the discussion is that of the complex nature of economic phenomena (organization of processes, the functioning of companies and their aggregations, interaction on the markets) linked to the multidimensionality of the result which businesses and economic systems point to (i.e. competitiveness and the different levels in which it is structured). It follows that another objective of the course is to show how the different structural and functional aspects (both short and medium / long term) are strongly interrelated and should therefore be conjointly analyzed.
2) Furthermore, to develop operational skills, the course proposes:
I) the analysis of statistical data in tabular and graphical form;
II) the definition and calculation of economic indicators. Students are shown how to read and comment data and indicators, asking them to independently replicate the analysis. The aim of the course is therefore to provide students with tools for the subsequent autonomous ability to use data to build tables and graphs with the goal of evaluating results in a critical way and to effectively comment and communicate to others their contents and the evidences shown.
3) in connection to the previous, the course seeks at developing autonomous judgments skills about the structure and functioning of the food value chains and of the stakeholders involved including firms and public institutions.
4) the course also aims to stimulate the development of communication and interaction skills which are increasingly required in the labor market. It also wants to develop the ability to support points of view and ideas with rational and complete arguments and the ability to compare different opinions in a complex although direct way.
5)Finally, given the rapid evolution of the sector, the general context in which it is located and the consequent need for continuous adaptation of companies, the student is encouraged to activate continuous learning processes, even beyond the notions and tools acquired during the course itself.
MARKETING OF AGRI-FOOD PRODUCTS
First Semester
6
AGR/01
Learning objectives
The aim of the course is to provide a general framework of marketing activities carried out by agro-food companies, with a focus on their integration with corporate strategies.
The course is structured to provide students with knowledge and capacities to work in the management of agro-food companies as well as to provide these companies with counseling services to improve the value of the products.
1) Knowledge and understanding: the course will provide knowledge and understanding of how marketing strategies are managed in an agro-food company.
2) Applying knowledge and understanding: students will develop the ability to develop a marketing plan for an agro-food product, and to analyze in concrete the business environment to identify the conditions for value creation.
3) Making judgements: at the end of the course, students will be able to develop marketing strategies and plans for the commercialization of agro-food products.
4) Communication skills: the course helps students to develop communicative skills, by facilitating discussion during the lectures and the practical exercises.
5) Learning skills: the course will develop students’ learning skills through ongoing discussion of real-life examples during the lectures and the practical exercises.
FOOD SECTOR ECONOMICS
First Semester
6
AGR/01
Learning objectives
The purpose of this module is to enable students to analyze the economic aspects of the functioning of the agri-food sector with reference to evolutionary trends in: demand for agri-food products, the organization of production, the innovative and competitive capacity of the sector in the domestic and international markets. Special attention is given to the markets for differentiated high-quality food products and to the so-called agri-food Made in Italy. Su questi aspetti verranno fornite conoscenze e verrà sviluppata la capacità di comprensione ed analisi da parte degli studenti.
1) The students shall acquire advanced notions and knowledge on the structural and functional characteristics of the Italian agri-food system, on its international positioning and on its evolutionary trajectory. Attention is given to the presentation of the systemic dimension of the processes and to the resulting needs in terms of coordinating the processes and of defining effective governance schemes. An additional aspect that is particularly emphasized in the discussion is that of the complex nature of economic phenomena (organization of processes, the functioning of companies and their aggregations, interaction on the markets) linked to the multidimensionality of the result which businesses and economic systems point to (i.e. competitiveness and the different levels in which it is structured). It follows that another objective of the course is to show how the different structural and functional aspects (both short and medium / long term) are strongly interrelated and should therefore be conjointly analyzed.
2) Furthermore, to develop operational skills, the course proposes:
I) the analysis of statistical data in tabular and graphical form;
II) the definition and calculation of economic indicators. Students are shown how to read and comment data and indicators, asking them to independently replicate the analysis. The aim of the course is therefore to provide students with tools for the subsequent autonomous ability to use data to build tables and graphs with the goal of evaluating results in a critical way and to effectively comment and communicate to others their contents and the evidences shown.
3) in connection to the previous, the course seeks at developing autonomous judgments skills about the structure and functioning of the food value chains and of the stakeholders involved including firms and public institutions.
4) the course also aims to stimulate the development of communication and interaction skills which are increasingly required in the labor market. It also wants to develop the ability to support points of view and ideas with rational and complete arguments and the ability to compare different opinions in a complex although direct way.
5)Finally, given the rapid evolution of the sector, the general context in which it is located and the consequent need for continuous adaptation of companies, the student is encouraged to activate continuous learning processes, even beyond the notions and tools acquired during the course itself.
120026 - FOOD SAFETY AND COMPLIANCE OF PLANT-BASED PRODUCTIONS
First Semester
6
AGR/12
120027 - FOOD TECHNOLOGY AND BUSINESS ECONOMICS
-
12
-
-
Learning objectives
The aim of the course is to provide the knowledge and understanding of the most important unit operations of grain processing technologies: milling industry, bakery products, pasta, malt and beer.
Students must be able to understand specialized texts, scientific paper and sector journals, and realize the basic chemical, physical and structural transformations that take place during the main cereal grains processes.
GRAIN AND BREWING TECHNOLOGY PROCESSES
First Semester
6
AGR/15
Learning objectives
The aim of the course is to provide the knowledge and understanding of the most important unit operations of grain processing technologies: milling industry, bakery products, pasta, malt and beer.
Students must be able to understand specialized texts, scientific paper and sector journals, and realize the basic chemical, physical and structural transformations that take place during the main cereal grains processes.
GROPUS
-
-
-
-
GENETIC AND MOLECULAR TECHNIQUES FOR IMPROVING THE QUALITY OF ANIMAL PRODUCTIONS
First Semester
6
AGR/17
FOOD BIOTECHNOLOGY AND MICROBIOLOGY
First Semester
6
CHIM/11
Learning objectives
The purpose of this course is to provide the student with a detailed knowledge on the microbial physiology and the microbial interactions during food contaminations, and on the importance of the correct selection of microorganisms for precise control of the fermentation processes.
EXPECTED LEARNING RESULTS
knowledge and understanding: Knowledge of the microbiological characteristics of food products and analytical methods, including innovative ones, suitable for the determination of altering spoilage and pathogenic microorganisms in food.
Applied knowledge and understanding: Ability to apply basic and advanced knowledge to perform laboratory analyzes for the assessment of quality and food safety parameters on products of plant and animal origin.
Making judgements: identifying the necessary assessments for the qualitative characterization of agro-food products and for the evaluation of safety requirements.
Communication skills: oral and written presentations of the activities carried out.
Learning Skills: provide the cognitive tools and logical elements that can guarantee the student a continuous updating of knowledge in the specific sector
professional and related scientific and technological research.
EXTRA CURRICULAR GROUP
-
-
-
-
PROFESSIONALIZING ACTIVITIES
First Semester
6
CHIM/11
Learning objectives
Recognition of examinations completed at different universities
118579 - ENZYMATIC TECHNOLOGIES FOR THE FOOD INDUSTRY
Second Semester
6
AGR/15
Learning objectives
Learning objectives: the course aims are to give students the theoretical/practical basis for the use of enzymes in industrial food processing. The ability of enzymes to influence the organoleptic, sensory, as well as shelf life and quality characteristics of foods will be emphasized.
Expected Learning Outcomes:
1) Knowledge and ability to understand: develop knowledge of the principles of enzyme-based operations and the application of enzymes in the food industry.
2) Applied knowledge and understanding: to know how to use quantitative computational methods for solving problems related to the use of enzymes in food applications, with particular reference to material balances; to know how to evaluate the impact of enzyme technologies on food quality, safety and sustainability; to know how to develop innovative strategies to improve production processes and food quality using enzyme technologies.
3) Autonomy of judgment: to be able to independently collect, select and evaluate information needed for the analysis of enzyme-based food processes.
4) Communication skills: to be able to communicate information, ideas, problems and solutions related to enzyme technologies in the food industry to specialist and non-specialist interlocutors;
5) Learning skills: develop those learning skills that will enable continued independent or partially guided study of enzyme technologies applied to the food industry.
18255 - FOOD BIOPROCESSES AND ADVANCED MICROBIAL METHODOLOGIES
Second Semester
6
CHIM/11
Learning objectives
The goal of this course is to provide the students with in-depth knowledge on the use of fermentation and omics technologies for the development of novel starters, probiotics, and biocatalysts for the food industry, the study of foodborne bacterial pathogens, and the valorization of food waste and residues. The format consists of lectures, case studies, problems sets, and student presentations.
Expected Results
Knowledge and Understanding
The results defined by this descriptor are pursued through lectures, didactic laboratories and seminars foreseen in the course of teaching. The student will acquire knowledge of the use of omics techniques for the characterization and genetic improvement of microbial biocatalysts of food interest.
Applying knowledge and understanding
What is defined by this descriptor is achieved through lectures, laboratory exercises, and multimedia presentations in which the student will have to demonstrate that he is able to apply general knowledge to specific case studies
Making judgements
On the basis of what is specified by the following descriptor, the course aims to provide students with all the necessary tools to be able to analyze and interpret experimental results and practical cases concerning microbial bioprocesses of food interest, in order to develop their own thinking. critic.
Communication skills
The ability is developed: in the classroom, through the active involvement of students through multimedia presentations that allow you to evaluate communication skills and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.
Learning skills
The student is involved in reading technical-scientific articles on topics related to the topics of the program to stimulate the understanding of the text and the critical analysis of its content.
119313 - SENSORY ANALYSIS AND CONSUMER SCIENCE
Second Semester
6
AGR/15
Learning objectives
The course aims to provide students with the basic notions of sensory analysis and consumer science with the related methodologies applied to food quality control.
The primary objective is to raise the student's awareness of the investigative opportunities that knowledge of sensory analysis could provide to the food industry.
Therefore, the teaching will aim to introduce the various sensorial investigation techniques and their application in specific case studies through theoretical lessons and the critical discussion of scientific articles on topics relevant to the course program.
We will stimulate group work to develop students' ability to apply what they have learned theoretically in the lessons and discuss and communicate the results obtained.
The educational objective of the teaching will be to acquire adequate knowledge in the student for the correct use of the sensory tests best suited to their current and future needs.
120027 - FOOD TECHNOLOGY AND BUSINESS ECONOMICS
-
12
-
-
Learning objectives
The aim of the course is to provide the knowledge and understanding of the most important unit operations of grain processing technologies: milling industry, bakery products, pasta, malt and beer.
Students must be able to understand specialized texts, scientific paper and sector journals, and realize the basic chemical, physical and structural transformations that take place during the main cereal grains processes.
ECONOMICS OF AGRIBUSINESSES
First Semester
6
AGR/01
Learning objectives
Main Objectives:
To provide theoretical and operational knowledge useful to analyze production processes and to plan strategy for agri-food companies. Using case studies approach, the course aims to provide skills on business planning, raw material management, investment analysis relating to the introduction of product, process, and organizational innovations.
A) Knowledge and understanding
- Elements of theory of production, production factors and organization
- Capital and labor, classification, and agri-food firms typologies
- The balance, profit and losses account, balance sheet and net equity
- Production processes, technical and economic aspects
- Evaluation of investments, economic and financial sustainability
- Analysis of supply chain agreements for the management of raw materials
B) Ability to apply knowledge and understanding
- Identification and classification of agri-food company's assets
- Reading and interpretation of economic and financial statement
- Draw up income statement at process and company level, full costs assessment
- Define supply agreements for the procurement of raw materials
C) Autonomy of judgement
- Set up economic and financial evaluations for investment plans
- Identify and replicate sustainable production models
D) Communication skills
- Knowing how to use the specific terminology of the economic-financial language
- Working group for the proposal of medium-term strategies for sustainability
E) Learning skills
- Use company data and information to define and propose business plans / strategies
- Knowing how to access information sources and context data useful for ex-ante investment evaluations.
- Analysis and interpretation of case studies of agricultural and agro-industrial firms.
120029 - TRADITIONAL AND INNOVATIVE ANALYTICS FOR THE AGRIBUSINESS SECTOR
Second Semester
6
AGR/15
Learning objectives
The course will be aimed to explore the themes concerning the methods for the analysis related to the agro-food productions, particularly fresh and transformed fruits and vegetables. This approach will be allowed by refreshing chemical and physical principles and by the definition of traditional and new analytical devices and applications. Innovative technologies based on sensor application will be described, while related chemometric principles and multivariate modeling will be defined. The arguments of the lectures will be treated through the theory and, where possible, the laboratory practice and the study of scientific literature by examining specific case studies. Based on the suggestions included within the 'Dublin descriptors', the acquired knowledges, the understanding aptitudes and the capacity to apply them, together with the ability in making judgements and the communication skills of the students will be continuously tested along the didactic activities of the course, even by the so-called 'flipped learning' technique. At the end, with respect to the examination procedures, the same students' skills and performances will be solicited and verified through the exposition of autonomous scientific presentations they will be able to arrange on the topics and arguments of the course. 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
EXTRA CURRICULAR GROUP
-
-
-
-
PROFESSIONALIZING ACTIVITIES
First Semester
6
CHIM/11
Learning objectives
Recognition of examinations completed at different universities
SUBJECT
SEMESTER
CFU
SSD
LANGUAGE
18238 - FREE EXAMS
First Semester
12
18533 - GROPUS
First Semester
6
120028 - MICROBIOLOGICAL TECHNIQUES FOR FOOD QUALITY AND SAFETY
-
12
-
-
STARTER SELECTION AND PREDICTIVE MICROBIOLOGY
Second Semester
6
AGR/16
MICROBIOLOGICAL CONTROL FOR FOOD SAFETY
Second Semester
6
AGR/16
18237 - LAW OF THE AGRI-FOOD SYSTEM
Second Semester
6
IUS/03
18240 - ENGLISH LANGUAGE
Second Semester
2
L-LIN/12
Learning objectives
Learning activities in English concerning subjects related to the course, provided in on-line mode too.
18532 - GROPUS
Second Semester
16
119311 - CHEMICAL ANALYSIS OF AGRO-FOOD MATRICES
Second Semester
6
AGR/13
Learning objectives
The course aims to introduce the student to the knowledge of the main methods of quantitative chemical analysis applied to agro-food matrices. The course also aims to give the student basic information on the statistical processing of data and the interpretation of the error as well as hints on the notions of safety and good analytical chemistry laboratory practice (knowledge and understanding)
At the end of the course the student will also acquire:
- ability to evaluate the different options available for solving specific analytical problems (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.
- ability to document and communicate acquired knowledge with appropriate terminology (communication skills)
- ability to promote one's self-updating (learning skills)
CHOICE GROUPS
YEAR/SEMESTER
CFU
SSD
LANGUAGE
GROPUS
-
6
-
-
18221 - FOOD AND HUMAN NUTRITION
First Year / First Semester
6
BIO/10
118600 - INTEGRATED PROTECTION OF PLANTS OF FOOD INTEREST
First Year / First Semester
6
AGR/12
GROPUS
-
6
-
-
120022 - FOOD SYSTEM RETHINKING
First Year / First Semester
6
AGR/15
Obiettivi formativi
Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility.
General objectives:
After completing this course, students will be able to:
• Use a systemic approach in the context of food production systems;
• Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global);
• Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability.
18232 - ECONOMICS AND BUSINESS MANAGEMENT
Second Year / First Semester
6
SECS-P/08
18236 - BIODIVERSITY AND ENHANCEMENT OF PLANTS
Second Year / First Semester
6
BIO/01
120020 - ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION
Second Year / First Semester
6
BIO/03
120018 - FOOD AND BIOCULTURAL DYNAMICS
-
6
-
-
120018_1 - FOOD ETHICS AND CULTURAL PROCESSES
Second Year / First Semester
3
M-FIL/02
120018_2 - HISTORY AND GEOGRAPHY OF HUMAN NUTRITION
Second Year / First Semester
3
BIO/08
119316 - FOOD PARASITES
Second Year / First Semester
6
VET/06
18234 - ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION
-
6
-
-
18234-1 - MODULE I
Second Year / First Semester
3
BIO/06
18234-2 - MODULE II
Second Year / First Semester
3
BIO/06
18235 - PROCESSES AND PLANTS
Second Year / Second Semester
6
ING-IND/25
GROPUS
-
6
-
-
18261 - GENETIC AND MOLECULAR TECHNIQUES FOR IMPROVING THE QUALITY OF ANIMAL PRODUCTIONS
First Year / First Semester
6
AGR/17
18260 - FOOD BIOTECHNOLOGY AND MICROBIOLOGY
First Year / First Semester
6
CHIM/11
Obiettivi formativi
The purpose of this course is to provide the student with a detailed knowledge on the microbial physiology and the microbial interactions during food contaminations, and on the importance of the correct selection of microorganisms for precise control of the fermentation processes.
EXPECTED LEARNING RESULTS
knowledge and understanding: Knowledge of the microbiological characteristics of food products and analytical methods, including innovative ones, suitable for the determination of altering spoilage and pathogenic microorganisms in food.
Applied knowledge and understanding: Ability to apply basic and advanced knowledge to perform laboratory analyzes for the assessment of quality and food safety parameters on products of plant and animal origin.
Making judgements: identifying the necessary assessments for the qualitative characterization of agro-food products and for the evaluation of safety requirements.
Communication skills: oral and written presentations of the activities carried out.
Learning Skills: provide the cognitive tools and logical elements that can guarantee the student a continuous updating of knowledge in the specific sector
professional and related scientific and technological research.
EXTRA CURRICULAR GROUP
-
-
-
118599 - PROFESSIONALIZING ACTIVITIES
First Year / First Semester
6
CHIM/11
Obiettivi formativi
Recognition of examinations completed at different universities
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1 year
CookieYes sets this cookie to record the default button state of the corresponding category and the status of CCPA. It works only in coordination with the primary cookie.
csrftoken
1 year
This cookie is associated with Django web development platform for python. Used to help protect the website against Cross-Site Request Forgery attacks
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.
