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.
MODULE II
-
-
-
-
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
MODULE II
-
-
-
-
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
-
-
MODULE II
First Semester
6
BIO/11
MODULE II
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
MODULE II
-
-
-
-
ECONOMICS AND BUSINESS MANAGEMENT
Second Semester
6
SECS-P/08
Learning objectives
The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice
• Knowledge and understanding:
The student who will pass the final exam will be provided with adequate knowledge about the functioning of the business organizations and the activities of the company decision makers. In particular, they will know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and controlling the company's evolutionary dynamics, paying attention to the balance between real economy, finance and sustainability in governance.
• Applying knowledge and understanding:
The student passing the final exam will be provided with a realistic and critical vision of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing economic, financial and organizational balance. They will be able to configure the basic elements of the organizational structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management and measurement).
• Making judgements:
Critical and judgmental skills will be acquired through the illustration of business cases and the discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for strategic and financial analysis.
• Communication skills:
Through lectures and in-class discussion, students will be able to expose business issues and related decisions designed to address them, within the general economic framework of the external environment and industry, plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions and be aware of their implications on performance.
• Learning skills:
Thorough class participation, discussion with the teacher, personal study and test, students will acquire the ability to continue their studies independently.
BIODIVERSITY AND ENHANCEMENT OF PLANTS
Second Semester
6
BIO/01
Learning objectives
• Objective of the course
• The course will illustrate how the peculiarities of numerous Italian plant food products, often outdated, are related to the response of the entire plant, and / or its edible organs, to changes in temperature, as shots of cold or heat, drought and alterations in organic / inorganic compounds in the soil, illustrating the relative biotechnology investigation, and possible enhancement in value.
• Knowledge and understanding
• At the end of the course the student will have understood how plants have naturally evolved throughout history, and how they were induced to evolve by man, and therefore selected, in order to better respond to his needs. He will have understood the genetic bases of evolution, domestication, hybridization. Will have understood biotechnological techniques to preserve or improve phenotypic and metabolic characteristics of the plants of interest. They will be able to argue how the different reproductive pathways of plants can represent an advantage and/or disadvantage for biodiversity. The student will know how metabolic, anatomical and/or developmental characteristics of plants can help to improve the quality of agricultural land or decontaminate soil from pollutants.
• Applying knowledge and understanding
• At the end of the course, students must be able to argue how biodiversity is the genetic heritage that is indispensable for human needs and fundamental for preserving the natural environment.
• Making judgements
• Students must be able to read and critically argue the scientific works proposed during the course relating to the topics discussed in class.
• Communication skills
• Students must be able to explain the topics covered in the course in a simple but not simplistic way, logical and well-spoken manner.
• Learning skills
• Students must demonstrate that they have understood the topics of the lessons in order to be able to tackle subsequent more specialized courses easily.
ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION
Second Semester
6
BIO/03
Learning objectives
• Objective of the course
Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard the link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity. Acquisition by the students of the ability to apply this knowledge and to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts.
• Knowledge and understanding
Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity.
• Applying knowledge and understanding
Acquisition by the students of the ability to apply the knowledge acquired regard the sustainability of agri-food production in different territorial contexts.
• Making judgements
Acquisition by the students of the ability to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts.
FOOD AND BIOCULTURAL DYNAMICS
Second Semester
3
M-FIL/02
Learning objectives
• Objective of the course
The course aims to offer students the resources to develop knowledge and skills useful for finding criteria to justify or critically evaluate the legitimacy of political and public decisions, institutions and practices that concern the most relevant moral issues raised in the context of 'diet. The course also aims to identify the ethical issues raised by biomedicine, discussing them in connection with the public debate and enhancing the comparison between different voices.
• Knowledge and understanding
The aim of the course will be to impart a wealth of knowledge inherent in the various theories and positions in the field of ethics about food, as much as to introduce students to this complexity, providing them with the categories useful for deciphering the issues that will be progressively discussed.
• Applying knowledge and understanding
Acquiring the categories of thinkability in ethical, socio-political terms will enable students to properly frame the questions posed, identifying the “real” problematic nodes of food ethics
• Making judgements
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Communication skills
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Learning skills
The pursuit of the course's educational objectives also includes an awareness of the extreme mutability of the issues involved in ethical reflection. The choice to orient teaching, not so much in terms of the acquisition of notions as in terms of the consolidation of critical capacity, is directed toward inducing intellectual curiosity, but above all the acquisition of an argumentative style aimed at searching for sources of updating and deepening, eschewing those simplifying solutions that often fail to capture the depth of the issues at stake.
FOOD PARASITES
Second Semester
6
VET/06
Learning objectives
• Objective of the course: the goal of the course " Food-borne parasites " is to provide students with a biological, ecological, and evolutionary perspective on parasites, contextualizing them within the food sector, as well as epidemiological knowledge of the most relevant foodborne species for human health.
• Knowledge and understanding At the end of the course, students are expected to demonstrate a basic understanding of:
-The biology, ecology, and life cycle of the main parasites of human, animal, and environmental interest.
-Host-parasite interaction mechanisms, including processes of pathogenesis, immune evasion, and evolutionary adaptation.
-Major parasitic zoonoses and their impact on public health and food safety.
• Applying knowledge and understanding: At the end of the course, students are expected to integrate knowledge and manage complexity with critical reflections, particularly:
-Apply the acquired knowledge to identify macroscopic and microscopic preparations of the main human and veterinary parasites transmitted through food.
-Demonstrate knowledge of how to use diagnostic tools to confirm the presence of parasitic infections in food or environmental samples.
-Evaluate epidemiological data related to the spread of parasitic infections and infestations, identifying the most relevant parasites for food safety.
• Making judgements: By the end of the course, students will be able to lay the groundwork for a critical analysis of issues related to the presence of parasites in food, recognizing the associated public health risks and the strategies for prevention, control, and management, while taking into account regulatory, hygienic-sanitary, and technological aspects.
• Communication skills: Students will be able to use the specific terminology of the discipline, integrating knowledge of biology, zoological systematics, and epidemiology.
• Learning skills: Students will develop the skills necessary to independently deepen their understanding of topics related to foodborne parasites, having learned how to access official sources for scientific information and to critically consult scientific literature and sector regulations.
ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION
Second Semester
6
BIO/06
119314 - MICROBIOLOGICAL TECHNIQUES FOR FOOD QUALITY AND SAFETY
-
12
-
-
Learning objectives
• Objective of the course
The course aims to provide the most up-to-date notions about the role of spoilage microorganisms in food and the risk of pathogenic microorganisms. Moreover, the course seeks to delve into the topic of food preservation, in relation to the microbiota present, as well as monitoring and prevention systems in the agri-food chain.
• Knowledge and understanding
By the end of the course students will know the main microbiological risks associated with the most common matrices used in the food industry and will understand the main conventional and new-generation techniques used to control microorganisms in food.
• Applying knowledge and understanding
Students will be able to autonomously identify the factors that favor the development of microorganisms in foods and the most critical parameters related to food spoilage. They will be able to select the most suitable technologies aimed at controlling microorganisms in food and beverages, as well as identifying the prediction tools necessary to carry out these processes.
• Making judgements
Ability to interpret the results of experimental case studies and to adjust the parameters of control techniques to achieve defined quality standards. Acquisition of considerable autonomy of judgment related to course topics and specifically to current approaches used to control microorganisms in food.
• Communication skills
Ability to communicate the role of microbiological control for the food industry and its importance. Ability to spread the knowledge acquired on the topics of the course as well as the methodologies necessary to control and quantify microorganisms in foods.
• Learning skills
Ability to update and deepen self-knowledge in microbiological control through the study of scientific publications on emerging and innovative techniques. Gaining knowledge of this module is verified during lectures, practical lessons and through the case studies proposed during learning activities.
STARTER SELECTION AND PREDICTIVE MICROBIOLOGY MODULE
Second Semester
6
AGR/16
Learning objectives
• Objective of the course
The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods.
• Knowledge and understanding
Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation
• Applying knowledge and understanding
Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector.
Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products.
• Making judgements
Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards.
• Communication skills
Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards.
• Learning skills
The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
MICROBIOLOGICAL CONTROL MODULE FOR FOOD SAFETY
Second Semester
6
AGR/16
Learning objectives
• Objective of the course
The course aims to provide the most up-to-date notions about the role of spoilage microorganisms in food and the risk of pathogenic microorganisms. Moreover, the course seeks to delve into the topic of food preservation, in relation to the microbiota present, as well as monitoring and prevention systems in the agri-food chain.
• Knowledge and understanding
By the end of the course students will know the main microbiological risks associated with the most common matrices used in the food industry and will understand the main conventional and new-generation techniques used to control microorganisms in food.
• Applying knowledge and understanding
Students will be able to autonomously identify the factors that favor the development of microorganisms in foods and the most critical parameters related to food spoilage. They will be able to select the most suitable technologies aimed at controlling microorganisms in food and beverages, as well as identifying the prediction tools necessary to carry out these processes.
• Making judgements
Ability to interpret the results of experimental case studies and to adjust the parameters of control techniques to achieve defined quality standards. Acquisition of considerable autonomy of judgment related to course topics and specifically to current approaches used to control microorganisms in food.
• Communication skills
Ability to communicate the role of microbiological control for the food industry and its importance. Ability to spread the knowledge acquired on the topics of the course as well as the methodologies necessary to control and quantify microorganisms in foods.
• Learning skills
Ability to update and deepen self-knowledge in microbiological control through the study of scientific publications on emerging and innovative techniques. Gaining knowledge of this module is verified during lectures, practical lessons and through the case studies proposed during learning activities.
18240 - ENGLISH LANGUAGE
Second Semester
2
L-LIN/12
Learning objectives
LM-70 sustainability – brief 16-hour course in English with Professor Cesare Manetti and the English language specialist (CEL) Marianne Marinelliconnected to Sapienza language centre. Students are awrded 2 ECTS for this course (European Credit Transfer and Accumulation System). This course has been active for a few years and is an innovative project where English language learning is contextualized and personalized to meet the requirements of the learning objectives of this master’s degree, always keeping in mind the limited number of hours available. The activities are aimed at improving students’ language abilities and at acquiring specific terminology directly related to the field of Food Science and Technology and to the 2030 Agenda of the United Nations. Students take an active part in group activities which, when possible, have included Italian and foreign students belonging to other degree courses and present their findings in the delivery of presentations in English once the course ends.
• Objective of the course: though the use of multimedia resources and the FAO e-learningAcademy website students learn about and familiarize with
the idea of sustainability, the 17 SDGs and the 2030 agenda with a specific focus on the world of food and agriculture. One of the requirements for students’ final exams is to complete a number of courses on the FAO e-learning Academy website where they will obtain a verified and recognized virtual badge together with their final presentations.
• Knowledge and understanding: since this is a master’s degree, students are expected to be familiar with food science and technology and be able to combine such knowledge with the idea of sustainability in their field of study as lessons progress. English language abilities of the students may vary, and lessons are tailored for mixed ability classes to include everyone.
• Applying knowledge and understanding: students work in groups to deliver their final presentations on a topic of their choice which combines sustainability and food science and technology and focuses on innovations in the students’ field of study through specific examples and explanations
• Making judgements: students are expected to be able to gather and interpret data from their field of study and integrate this knowledge to contribute thoughtfully to the outcome of the course (final presentations and FAO e-learning Academy courses)
• Communication skills: students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences
• Learning skills: during this brief course students should have developed the ability to combine new and previous knowledge to think critically about how sustainability can improve the world of food science and technology and, more importantly, how the students themselves can make a difference.
16954 - TRAINING STAGE
Second Semester
12
18006 - FINAL EXAMINATION
Second Semester
10
18238 - FREE EXAMS
Second Semester
12
18237 - LAW OF THE AGRI-FOOD SYSTEM
Second Semester
6
IUS/03
Learning objectives
• Objective of the course: The course aims to provide students with a wealth of knowledge on current issues of agri-food law, especially those linked to innovation profiles. The objective is to enable the learner to approach the complex mechanism of the sources of agri-food law where public and private sources intersect, located on different levels, global, union and domestic. Within these profiles particular attention is given to living law, the so-called. law in action. Another objective is to make the student understand the systematic dimension of agri-food law which is a supply chain right. The student is guided by the teacher on the path from the standard to its practical application, although it is not uncommon to start from the concrete case to arrive at the standard. Often, in fact, law maker judges are actual producers of norms. It is a discipline where a certain importance is given to the leading judicial cases which have marked "decisive moments in the development of the discipline" (see Albisinni, Strumentario, p. XXVII).
•
• Knowledge and understanding: The course aims to allow learners to understand the legal instruments that govern the agri-food system.
• Applying knowledge and understanding: Thanks to the course followed, students will be able to apply the regulatory tools and adapt them to the specific case.
• Making judgements: Learners will be able to understand which rules apply in different situations and how to comply with legal rules.
• Communication skills: Students will be able to express themselves using correct technical-legal language.
• Learning skills: The course aims to stimulate the learning abilities of students, who, thanks to the lessons, will be able to understand the underlying mechanism underlying the system.
MODULE II
-
-
-
-
FOOD AND BIOCULTURAL DYNAMICS
Second Semester
3
M-FIL/02
Learning objectives
• Objective of the course
The course aims to offer students the resources to develop knowledge and skills useful for finding criteria to justify or critically evaluate the legitimacy of political and public decisions, institutions and practices that concern the most relevant moral issues raised in the context of 'diet. The course also aims to identify the ethical issues raised by biomedicine, discussing them in connection with the public debate and enhancing the comparison between different voices.
• Knowledge and understanding
The aim of the course will be to impart a wealth of knowledge inherent in the various theories and positions in the field of ethics about food, as much as to introduce students to this complexity, providing them with the categories useful for deciphering the issues that will be progressively discussed.
• Applying knowledge and understanding
Acquiring the categories of thinkability in ethical, socio-political terms will enable students to properly frame the questions posed, identifying the “real” problematic nodes of food ethics
• Making judgements
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Communication skills
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Learning skills
The pursuit of the course's educational objectives also includes an awareness of the extreme mutability of the issues involved in ethical reflection. The choice to orient teaching, not so much in terms of the acquisition of notions as in terms of the consolidation of critical capacity, is directed toward inducing intellectual curiosity, but above all the acquisition of an argumentative style aimed at searching for sources of updating and deepening, eschewing those simplifying solutions that often fail to capture the depth of the issues at stake.
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
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.
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.
MODULE II
-
-
-
-
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
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.
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 -
First Semester
6
120028 - MICROBIOLOGICAL TECHNIQUES FOR FOOD QUALITY AND SAFETY
-
12
-
-
Learning objectives
• Objective of the course
The course aims to provide the most up-to-date notions about the role of spoilage microorganisms in food and the risk of pathogenic microorganisms. Moreover, the course seeks to delve into the topic of food preservation, in relation to the microbiota present, as well as monitoring and prevention systems in the agri-food chain.
• Knowledge and understanding
By the end of the course students will know the main microbiological risks associated with the most common matrices used in the food industry and will understand the main conventional and new-generation techniques used to control microorganisms in food.
• Applying knowledge and understanding
Students will be able to autonomously identify the factors that favor the development of microorganisms in foods and the most critical parameters related to food spoilage. They will be able to select the most suitable technologies aimed at controlling microorganisms in food and beverages, as well as identifying the prediction tools necessary to carry out these processes.
• Making judgements
Ability to interpret the results of experimental case studies and to adjust the parameters of control techniques to achieve defined quality standards. Acquisition of considerable autonomy of judgment related to course topics and specifically to current approaches used to control microorganisms in food.
• Communication skills
Ability to communicate the role of microbiological control for the food industry and its importance. Ability to spread the knowledge acquired on the topics of the course as well as the methodologies necessary to control and quantify microorganisms in foods.
• Learning skills
Ability to update and deepen self-knowledge in microbiological control through the study of scientific publications on emerging and innovative techniques. Gaining knowledge of this module is verified during lectures, practical lessons and through the case studies proposed during learning activities.
STARTER SELECTION AND PREDICTIVE MICROBIOLOGY
Second Semester
6
AGR/16
Learning objectives
• Objective of the course
The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods.
• Knowledge and understanding
Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation
• Applying knowledge and understanding
Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector.
Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products.
• Making judgements
Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards.
• Communication skills
Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards.
• Learning skills
The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
MICROBIOLOGICAL CONTROL FOR FOOD SAFETY
Second Semester
6
AGR/16
Learning objectives
• Objective of the course
The course aims to provide the most up-to-date notions about the role of spoilage microorganisms in food and the risk of pathogenic microorganisms. Moreover, the course seeks to delve into the topic of food preservation, in relation to the microbiota present, as well as monitoring and prevention systems in the agri-food chain.
• Knowledge and understanding
By the end of the course students will know the main microbiological risks associated with the most common matrices used in the food industry and will understand the main conventional and new-generation techniques used to control microorganisms in food.
• Applying knowledge and understanding
Students will be able to autonomously identify the factors that favor the development of microorganisms in foods and the most critical parameters related to food spoilage. They will be able to select the most suitable technologies aimed at controlling microorganisms in food and beverages, as well as identifying the prediction tools necessary to carry out these processes.
• Making judgements
Ability to interpret the results of experimental case studies and to adjust the parameters of control techniques to achieve defined quality standards. Acquisition of considerable autonomy of judgment related to course topics and specifically to current approaches used to control microorganisms in food.
• Communication skills
Ability to communicate the role of microbiological control for the food industry and its importance. Ability to spread the knowledge acquired on the topics of the course as well as the methodologies necessary to control and quantify microorganisms in foods.
• Learning skills
Ability to update and deepen self-knowledge in microbiological control through the study of scientific publications on emerging and innovative techniques. Gaining knowledge of this module is verified during lectures, practical lessons and through the case studies proposed during learning activities.
18237 - LAW OF THE AGRI-FOOD SYSTEM
Second Semester
6
IUS/03
Learning objectives
• Objective of the course: The course aims to provide students with a wealth of knowledge on current issues of agri-food law, especially those linked to innovation profiles. The objective is to enable the learner to approach the complex mechanism of the sources of agri-food law where public and private sources intersect, located on different levels, global, union and domestic. Within these profiles particular attention is given to living law, the so-called. law in action. Another objective is to make the student understand the systematic dimension of agri-food law which is a supply chain right. The student is guided by the teacher on the path from the standard to its practical application, although it is not uncommon to start from the concrete case to arrive at the standard. Often, in fact, law maker judges are actual producers of norms. It is a discipline where a certain importance is given to the leading judicial cases which have marked "decisive moments in the development of the discipline" (see Albisinni, Strumentario, p. XXVII).
•
• Knowledge and understanding: The course aims to allow learners to understand the legal instruments that govern the agri-food system.
• Applying knowledge and understanding: Thanks to the course followed, students will be able to apply the regulatory tools and adapt them to the specific case.
• Making judgements: Learners will be able to understand which rules apply in different situations and how to comply with legal rules.
• Communication skills: Students will be able to express themselves using correct technical-legal language.
• Learning skills: The course aims to stimulate the learning abilities of students, who, thanks to the lessons, will be able to understand the underlying mechanism underlying the system.
18240 - ENGLISH LANGUAGE
Second Semester
2
L-LIN/12
Learning objectives
LM-70 sustainability – brief 16-hour course in English with Professor Cesare Manetti and the English language specialist (CEL) Marianne Marinelliconnected to Sapienza language centre. Students are awrded 2 ECTS for this course (European Credit Transfer and Accumulation System). This course has been active for a few years and is an innovative project where English language learning is contextualized and personalized to meet the requirements of the learning objectives of this master’s degree, always keeping in mind the limited number of hours available. The activities are aimed at improving students’ language abilities and at acquiring specific terminology directly related to the field of Food Science and Technology and to the 2030 Agenda of the United Nations. Students take an active part in group activities which, when possible, have included Italian and foreign students belonging to other degree courses and present their findings in the delivery of presentations in English once the course ends.
• Objective of the course: though the use of multimedia resources and the FAO e-learningAcademy website students learn about and familiarize with
the idea of sustainability, the 17 SDGs and the 2030 agenda with a specific focus on the world of food and agriculture. One of the requirements for students’ final exams is to complete a number of courses on the FAO e-learning Academy website where they will obtain a verified and recognized virtual badge together with their final presentations.
• Knowledge and understanding: since this is a master’s degree, students are expected to be familiar with food science and technology and be able to combine such knowledge with the idea of sustainability in their field of study as lessons progress. English language abilities of the students may vary, and lessons are tailored for mixed ability classes to include everyone.
• Applying knowledge and understanding: students work in groups to deliver their final presentations on a topic of their choice which combines sustainability and food science and technology and focuses on innovations in the students’ field of study through specific examples and explanations
• Making judgements: students are expected to be able to gather and interpret data from their field of study and integrate this knowledge to contribute thoughtfully to the outcome of the course (final presentations and FAO e-learning Academy courses)
• Communication skills: students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences
• Learning skills: during this brief course students should have developed the ability to combine new and previous knowledge to think critically about how sustainability can improve the world of food science and technology and, more importantly, how the students themselves can make a difference.
18532 -
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
MODULE II
-
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
MODULE II
-
6
-
-
120022 - FOOD SYSTEM RETHINKING
First Year / 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.
18232 - ECONOMICS AND BUSINESS MANAGEMENT
Second Year / First Semester
6
SECS-P/08
Learning objectives
The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice
• Knowledge and understanding:
The student who will pass the final exam will be provided with adequate knowledge about the functioning of the business organizations and the activities of the company decision makers. In particular, they will know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and controlling the company's evolutionary dynamics, paying attention to the balance between real economy, finance and sustainability in governance.
• Applying knowledge and understanding:
The student passing the final exam will be provided with a realistic and critical vision of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing economic, financial and organizational balance. They will be able to configure the basic elements of the organizational structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management and measurement).
• Making judgements:
Critical and judgmental skills will be acquired through the illustration of business cases and the discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for strategic and financial analysis.
• Communication skills:
Through lectures and in-class discussion, students will be able to expose business issues and related decisions designed to address them, within the general economic framework of the external environment and industry, plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions and be aware of their implications on performance.
• Learning skills:
Thorough class participation, discussion with the teacher, personal study and test, students will acquire the ability to continue their studies independently.
18236 - BIODIVERSITY AND ENHANCEMENT OF PLANTS
Second Year / First Semester
6
BIO/01
Learning objectives
• Objective of the course
• The course will illustrate how the peculiarities of numerous Italian plant food products, often outdated, are related to the response of the entire plant, and / or its edible organs, to changes in temperature, as shots of cold or heat, drought and alterations in organic / inorganic compounds in the soil, illustrating the relative biotechnology investigation, and possible enhancement in value.
• Knowledge and understanding
• At the end of the course the student will have understood how plants have naturally evolved throughout history, and how they were induced to evolve by man, and therefore selected, in order to better respond to his needs. He will have understood the genetic bases of evolution, domestication, hybridization. Will have understood biotechnological techniques to preserve or improve phenotypic and metabolic characteristics of the plants of interest. They will be able to argue how the different reproductive pathways of plants can represent an advantage and/or disadvantage for biodiversity. The student will know how metabolic, anatomical and/or developmental characteristics of plants can help to improve the quality of agricultural land or decontaminate soil from pollutants.
• Applying knowledge and understanding
• At the end of the course, students must be able to argue how biodiversity is the genetic heritage that is indispensable for human needs and fundamental for preserving the natural environment.
• Making judgements
• Students must be able to read and critically argue the scientific works proposed during the course relating to the topics discussed in class.
• Communication skills
• Students must be able to explain the topics covered in the course in a simple but not simplistic way, logical and well-spoken manner.
• Learning skills
• Students must demonstrate that they have understood the topics of the lessons in order to be able to tackle subsequent more specialized courses easily.
120020 - ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION
Second Year / First Semester
6
BIO/03
Learning objectives
• Objective of the course
Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard the link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity. Acquisition by the students of the ability to apply this knowledge and to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts.
• Knowledge and understanding
Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity.
• Applying knowledge and understanding
Acquisition by the students of the ability to apply the knowledge acquired regard the sustainability of agri-food production in different territorial contexts.
• Making judgements
Acquisition by the students of the ability to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts.
120018 - FOOD AND BIOCULTURAL DYNAMICS
-
6
-
-
Learning objectives
• Objective of the course
The course aims to offer students the resources to develop knowledge and skills useful for finding criteria to justify or critically evaluate the legitimacy of political and public decisions, institutions and practices that concern the most relevant moral issues raised in the context of 'diet. The course also aims to identify the ethical issues raised by biomedicine, discussing them in connection with the public debate and enhancing the comparison between different voices.
• Knowledge and understanding
The aim of the course will be to impart a wealth of knowledge inherent in the various theories and positions in the field of ethics about food, as much as to introduce students to this complexity, providing them with the categories useful for deciphering the issues that will be progressively discussed.
• Applying knowledge and understanding
Acquiring the categories of thinkability in ethical, socio-political terms will enable students to properly frame the questions posed, identifying the “real” problematic nodes of food ethics
• Making judgements
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Communication skills
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Learning skills
The pursuit of the course's educational objectives also includes an awareness of the extreme mutability of the issues involved in ethical reflection. The choice to orient teaching, not so much in terms of the acquisition of notions as in terms of the consolidation of critical capacity, is directed toward inducing intellectual curiosity, but above all the acquisition of an argumentative style aimed at searching for sources of updating and deepening, eschewing those simplifying solutions that often fail to capture the depth of the issues at stake.
120018_1 - FOOD ETHICS AND CULTURAL PROCESSES
Second Year / First Semester
3
M-FIL/02
Learning objectives
• Objective of the course
The course aims to offer students the resources to develop knowledge and skills useful for finding criteria to justify or critically evaluate the legitimacy of political and public decisions, institutions and practices that concern the most relevant moral issues raised in the context of 'diet. The course also aims to identify the ethical issues raised by biomedicine, discussing them in connection with the public debate and enhancing the comparison between different voices.
• Knowledge and understanding
The aim of the course will be to impart a wealth of knowledge inherent in the various theories and positions in the field of ethics about food, as much as to introduce students to this complexity, providing them with the categories useful for deciphering the issues that will be progressively discussed.
• Applying knowledge and understanding
Acquiring the categories of thinkability in ethical, socio-political terms will enable students to properly frame the questions posed, identifying the “real” problematic nodes of food ethics
• Making judgements
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Communication skills
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Learning skills
The pursuit of the course's educational objectives also includes an awareness of the extreme mutability of the issues involved in ethical reflection. The choice to orient teaching, not so much in terms of the acquisition of notions as in terms of the consolidation of critical capacity, is directed toward inducing intellectual curiosity, but above all the acquisition of an argumentative style aimed at searching for sources of updating and deepening, eschewing those simplifying solutions that often fail to capture the depth of the issues at stake.
120018_2 - HISTORY AND GEOGRAPHY OF HUMAN NUTRITION
Second Year / First Semester
3
BIO/08
Learning objectives
• Objective of the course
The aim of the course is to provide students with an in-depth understanding of the interconnections between food practices through the profound interaction between biological and historical phenomena. The course aims to develop a solid theoretical foundation on the dynamics of human food evolution and transformation, exploring the role of food in different cultures, eras and environments. The course thus aims to train students to understand the food dynamics of the past and apply them to meet the challenges of the present and the future, with a critical and informed perspective.
• Knowledge and understanding
At the end of the course, students will be able to: i) Increase knowledge of the evolution of dietary practices throughout the history of ancient human populations, with particular focus on the transition between different subsistence practices; ii) identify theoretical and methodological tools for the study of food and culture in archaeology; ii) critically analyze studies on food consumption in the past; iii) improve their understanding of biomolecular techniques in archaeology; iv) understand the integration between theoretical perspectives and lab-based analysis.
• Applying knowledge and understanding
the course develops the ability to apply theoretical knowledge and interdisciplinary skills to critically analyze historical and geographical dynamics related to food. Students will be able to contextualize food practices in different historical periods and geographical areas, evaluating their interactions with economic, social and cultural aspects.
This ability includes the application of historical and geographical research methods to interpret sources, data and documents. Through the course, students learn not only to understand phenomena, but also to use this knowledge in practical contexts.
un'analisi consapevole e argomentata, e a considerare le implicazioni culturali delle proprie competenze.
• Making judgements
The acquisition of independent judgment requires the development of the ability to critically evaluate information, sources and data, integrating interdisciplinary knowledge. Students learn to formulate autonomous opinions, based on informed and reasoned analysis, and to consider the cultural implications of their expertise.
• Communication skills
During the course, students will develop communication skills, enabling them to express their knowledge and reflections in a clear and structured manner. Students learn to communicate complex content related to the historical and geographical evolution of food, using appropriate language for a variety of audiences, both academic and non-specialist. The acquisition of these skills fosters the ability to disseminate cultural, historical and social issues related to food in an effective and engaging manner.
• Learning skills
Students will be able to develop skills to acquire and integrate new knowledge independently and continuously. Students will learn to use effective tools and methodologies to update themselves as they continue their personal and professional education.
119316 - FOOD PARASITES
Second Year / First Semester
6
VET/06
Learning objectives
• Objective of the course: the goal of the course " Food-borne parasites " is to provide students with a biological, ecological, and evolutionary perspective on parasites, contextualizing them within the food sector, as well as epidemiological knowledge of the most relevant foodborne species for human health.
• Knowledge and understanding At the end of the course, students are expected to demonstrate a basic understanding of:
-The biology, ecology, and life cycle of the main parasites of human, animal, and environmental interest.
-Host-parasite interaction mechanisms, including processes of pathogenesis, immune evasion, and evolutionary adaptation.
-Major parasitic zoonoses and their impact on public health and food safety.
• Applying knowledge and understanding: At the end of the course, students are expected to integrate knowledge and manage complexity with critical reflections, particularly:
-Apply the acquired knowledge to identify macroscopic and microscopic preparations of the main human and veterinary parasites transmitted through food.
-Demonstrate knowledge of how to use diagnostic tools to confirm the presence of parasitic infections in food or environmental samples.
-Evaluate epidemiological data related to the spread of parasitic infections and infestations, identifying the most relevant parasites for food safety.
• Making judgements: By the end of the course, students will be able to lay the groundwork for a critical analysis of issues related to the presence of parasites in food, recognizing the associated public health risks and the strategies for prevention, control, and management, while taking into account regulatory, hygienic-sanitary, and technological aspects.
• Communication skills: Students will be able to use the specific terminology of the discipline, integrating knowledge of biology, zoological systematics, and epidemiology.
• Learning skills: Students will develop the skills necessary to independently deepen their understanding of topics related to foodborne parasites, having learned how to access official sources for scientific information and to critically consult scientific literature and sector regulations.
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
MODULE II
-
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
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
-
-
-
118599 - PROFESSIONALIZING ACTIVITIES
First Year / First Semester
6
CHIM/11
Learning objectives
Recognition of examinations completed at different universities
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