Degree Course: Enogastronomic Sciences and Cultures
A.Y. 2022/2023
Autonomia di giudizio
Il piano formativo consente al laureato di:
-acquisire capacita' organizzative, progettuali e di interazione sociale, applicabili in ogni micro-settore dell'attivita' lavorativa;
-individuare le informazioni rilevanti e usarle in un contesto produttivo e commerciale per attuare interventi atti a migliorare la qualita' e l'efficienza della produzione alimentare e di ogni altra attivita' connessa;
-acquisire la capacita' di analizzare criticamente la comunicazione nel campo enogastronomico;
-assumere autonomamente decisioni o fornire con competenza consulenza per la progettazione di linee imprenditoriali nel settore enogastronomico.
Nel complesso, il raggiungimento di autonomia di giudizio nei campi sopra indicati è garantita dall'approccio multidisciplinare e dalle numerose attivita' pratiche previste, incluso il contatto con aziende.
Abilità comunicative
Il piano formativo fornisce al laureato la conoscenza del lessico alimentare e della terminologia relativa alle scienze alimentari, sia da un punto di vista tecnico, sia storico-linguistico sia sensoriale.
Queste competenze lo metteranno in condizioni di comunicare efficacemente, oralmente e per iscritto, con persone appartenenti a vari ambienti sociali e culturali, anche utilizzando l'inglese, sara' anche stimolata la conoscenza del francese come seconda lingua (considerata la sua importanza storica nel lessico enogastronomico).
La frequenza di accertamenti didattici in forma scritta e/o orale, affiancate dall'uso di sistemi informatici, anche multimediali, consente al laureato una dimestichezza con le tecnologie piu' avanzate della comunicazione.
Gli studenti del percorso 'Consulenti per la valorizzazione economica e culturale delle produzioni enogastronomiche Italiane ' potranno migliorare ulterioriormente le loro abilità comunicative e acquisire competenze nel marketing e nella pubblicità.
Capacità di apprendimento
Il corso di laurea fornisce gli strumenti cognitivi indispensabili per l'aggiornamento continuo delle conoscenze dello specifico settore, propone agli studenti momenti strutturati di formazione complementare (seminari, attivita' didattiche integrative, visite in azienda, stages e tirocini), nell'obiettivo di finalizzare le proprie conoscenze alla soluzione dei molteplici problemi applicativi lungo l'intera filiera produttiva degli alimenti.
Tale formazione che, iniziando dallo studio, si orienta verso l'esperienza sul campo, fa dell'aggiornamento e della versatilita' delle competenze un requisito prioritario.
Le tappe del percorso formativo saranno costantemente controllate mediante esoneri e esami, sia in forma scritta che orale.
Requisiti di ammissione
Gli studenti che intendono iscriversi al Corso di Laurea dovranno effettuare un test di accesso selettivo.
Infatti il CdL intende utilizzare, almeno per la prima coorte di studenti, un numero programmato pari a massimo 50 unità (75 unita' e' la numerosita' massima della Classe L-26-Gruppo A ).
Le principali motivazioni che hanno portato a definire un numero programmato sono:
- e' opportuno iniziare con un numero di studenti limitato, come esperienza pilota, essendo questa la prima Laurea in Classe L26 attivata presso l'Ateneo di Roma Tre;
- il coinvolgimento di docenti appartenenti a due Atenei e otto Dipartimenti diversi assicura la multidisciplinarieta' e l'elevato valore culturale dei contenuti, ma richiedera' una complessa organizzazione logistica da affinare in corso d'opera;
- il percorso formativo prevede attivita' laboratoriali (esercitazioni) che saranno svolte utilizzando strumentazione scientifica e/o per trasformazioni enogastronomiche in laboratori didattici sotto la guida dei docenti.
Cio' implica la suddivisione delle coorti nei turni di esercitazioni, per non piu' di 15-20 studenti per turno, sia per motivi di sicurezza che di efficacia didattica.
Inoltre, si ipotizza una richiesta di accesso largamente superiore all'offerta in quanto non vi sono altri CdL L-26 nella provincia di Roma con obiettivi formativi simili a questo, se si esclude l'Universita' Telematica San Raffaele.
La graduatoria di ammissione e' stabilita dagli esiti di un test attitudinale e di verifica delle conoscenze e competenze sulle principali materie di base e caratterizzanti.
Il livello di preparazione atteso, e' quello corrispondente ai programmi ministeriali delle scuole superiori.
Il test attitudinale permette una valutazione degli studenti relativa alla adeguatezza della loro preparazione rispetto alle caratteristiche specifiche del corso di laurea.
Permette inoltre ai docenti di individuare eventuali lacune e di definire ed assegnare gli obblighi formativi aggiuntivi che lo studente e' tenuto ad estinguere entro il primo anno di corso.
A questo scopo sono organizzati corsi specifici e/o attivita' di studio assistito e di tutorato.
Il raggiungimento del livello di preparazione idoneo viene valutato mediante prove in itinere specificamente predisposte.
Prova finale
Per essere ammesso alla prova finale, denominata esame di laurea, lo studente dovra' aver acquisito almeno 174 crediti come dettagliati nel piano di studi presentato dallo studente.
La prova finale e' basata sulla presentazione orale di un elaborato scritto redatto su un argomento scelto dal candidato d'intesa con un docente del Corso di studio e sviluppato sotto la sua guida e quindi discusso di fronte ad una commissione formata da docenti del Corso di Studio.
L'elaborato scritto potra' basarsi su una pubblicazione tecnica o scientifica pubblicata recentemente, che il candidato dovra' riassumere in forma organica traendone autonomamente conclusioni che siano a carattere generale, pur senza rivestire carattere di originalita'.
In alternativa, lo studente potra' riassumere le conoscenza e le competenze teoriche e pratiche apprese durante un periodo di stage e tirocinio.
L'elaborato scritto, insieme alla presentazione orale, che deve essere effettuata con l'ausilio di supporti informatici, debbono dimostrare alla Commissione come il candidato abbia acquisito le abilita' nella comunicazione e nella capacita' di apprendere che sono richieste per la prova finale.
Orientamento in ingresso
Le azioni di orientamento in ingresso sono improntate alla realizzazione di processi di raccordo con la scuola media secondaria.
Si concretizzano sia in attività informative e di approfondimento dei caratteri formativi dei Corsi di Studio (CdS) dell’Ateneo, sia in un impegno condiviso da scuola e università per favorire lo sviluppo di una maggiore consapevolezza da parte degli studenti nel compiere scelte coerenti con le proprie conoscenze, competenze, attitudini e interessi.
Le attività promosse si articolano in:
a) incontri e manifestazioni rivolte alle future matricole;
b) sviluppo di servizi online e pubblicazione di guide sull’offerta formativa dei CdS.
L’attività di orientamento in ingresso prevede quattro principali attività, distribuite nel corso dell’anno accademico, alle quali partecipano tutti i Dipartimenti e i CdS:
• Giornate di Vita Universitaria (GVU), si svolgono ogni anno da dicembre a marzo e sono rivolte agli studenti degli ultimi due anni della scuola secondaria superiore.
Si svolgono in tutti i Dipartimenti dell’Ateneo e costituiscono un’importante occasione per le future matricole per vivere la realtà universitaria.
Gli incontri sono strutturati in modo tale che accanto alla presentazione dei Corsi di Laurea, gli studenti possano anche fare un’esperienza diretta di vita universitaria con la partecipazione ad attività didattiche, laboratori, lezioni o seminari, alle quali partecipano anche studenti seniores che svolgono una significativa mediazione di tipo tutoriale.
Partecipano annualmente circa 5.000 studenti;
• Autorientamento, un progetto sviluppato in collaborazione diretta con alcune scuole medie superiori per lo sviluppo di una maggiore consapevolezza nella scelta da parte degli studenti.
Il progetto, infatti, è articolato in incontri svolti presso le scuole ed è finalizzato a sollecitare nelle future matricole una riflessione sui propri punti di forza e sui criteri di scelta;
• Attività di orientamento sviluppate dai singoli Dipartimenti, mediante incontri in presenza e servizi online;
• Orientarsi a Roma Tre, rappresenta la manifestazione che riassume le annuali attività di orientamento in ingresso e si svolge in Ateneo a luglio di ogni anno.
L’evento accoglie, perlopiù, studenti romani che partecipano per mettere definitivamente a fuoco la loro scelta universitaria.
Durante la manifestazione viene presentata l’offerta formativa e sono presenti, con un proprio spazio, tutti i principali servizi di Roma Tre, le segreterie didattiche e la segreteria studenti.
I servizi di orientamento online messi a disposizione dei futuri studenti universitari sono nel tempo aumentati, tenendo conto dello sviluppo delle nuove opportunità di comunicazione tramite web.
Inoltre, durante tutte le manifestazioni di presentazione dell’offerta formativa, sono illustrati quei siti web di Dipartimento, di Ateneo, Portale dello studente, etc., che possono aiutare gli studenti nella loro scelta.
Infine, l’Ateneo valuta, di volta in volta, l’opportunità di partecipare ad ulteriori occasioni di orientamento in presenza ovvero online (Salone dello studente ed altre iniziative).
Il Corso di Studio in breve
Il Corso di Laurea in Scienze e Culture Enogastronomiche ha come obiettivo generale la formazione di operatori in grado di valorizzare, salvaguardare e promuovere le specificità enogastronomiche del territorio Italiano.
Esso si configura come un percorso multidisciplinare in grado di fornire competenze nei molteplici aspetti culturali del settore alimentare ed enogastronomico.
La formazione di questi laureati avrà come fondamenta solide competenze scientifiche e tecniche, che potranno essere integrate con competenze specifiche nelle seguenti aree: economica; del marketing e della comunicazione; giuridica; storico-antropologica.
La struttura di base del Corso è volta a formare laureati capaci di operare con competenza nei seguenti campi: produzione e trasformazione delle materie prime alimentari di origine animale e vegetale; sicurezza igienico-sanitaria degli alimenti; valutazione e valorizzazione della qualità degli alimenti dal punto di vista nutrizionale e salutistico, sensoriale, economico e storico-antropologico.
Lo studente espliciterà le proprie scelte al momento della presentazione,
tramite il sistema informativo di ateneo, del piano di completamento o del piano di studio individuale,
secondo quanto stabilito dal regolamento didattico del corso di studio.
FIRST YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
20410775 -
BIOLOGY I
(objectives)
The course provides the basic knowledge of the biology of the different living groups (bacteria, algae, yeasts and other fungi, lichens, higher plants, animals) that are of importance in the food industry, tracing morphological, structural, metabolic, evolutionary and ecological. In exercises will be shown the peculiar elements and characterize the various taxa.
|
| 3
|
BIO/03
|
20
|
-
|
6
|
-
|
Basic compulsory activities
|
| 3
|
BIO/05
|
20
|
-
|
6
|
-
|
Basic compulsory activities
|
|
ITA |
|
20410777 -
CHEMISTRY
|
Also available in another semester or year
|
|
20402436 -
DIRITTO AGRARIO E ALIMENTARE EUROPEO
(objectives)
The course aims to provide students with basic knowledge of European Union institutions and deepen the legal aspects of the common agricultural policy, which constitutes a significant part of the Union's budget, either in theory or in practice, identifying profiles of major food regulation and the supply chain, also with reference to consumer rights.
|
6
|
IUS/14
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
20402437 -
ECONOMIA AGROALIMENTARE
(objectives)
The course deals with the economic theory of the agri-food sector, recalling and discussing the assumptions underlying this theory and analyzing their implications and their degree of realism with respect to the behavior of agents operating in the agri-food sector (producers, consumers, processing industry and distribution). Particular attention will be paid to the theory of production costs, to the theory of demand and to the theory perfect and imperfect competition (monopoly, oligopoly and monopolistic competition). In this framework, all examples and case studies will be discussed with reference to the reality of the Italian agro-food system and the catering sector.
A specific focus will be addressed to the quality of products and services, with a special attention to the role of quality for in the agri-food sector and the European quality scheme of Geographical Indications. Starting from the Italian scenario, specific case studies of successful Geographical Indications will be presented with the aim of better understanding the strengths and the weaknesses of this quality scheme.
|
8
|
AGR/01
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
20202021 -
ENGLISH LANGUAGE - PASS/FAIL CERTIFICATE
(objectives)
The aim of this activity in lo allows the studenl lo obtain a certificate of knowledge of an EU language in Intermediate B2 level, with regard to the ability of writing and oral comunication.
|
6
|
|
48
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
20410771 -
PHYSICAL PROCESSES IN ENOGASTRONOMY
|
Also available in another semester or year
|
|
20402474 -
PROFESSIONE ENOGASTRONOMO 1 (ULTERIORI ATTIVITÀ FORMATIVE-ART.10, COMMA 5 LETTERA D)
(objectives)
The aim of the course, through a series of seminars held by professionals and experts in the agri-food sector, is to make people understand the aspects of possible professional outlets
|
1
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
20410778 -
BIOLOGY II
(objectives)
The course aims to provide the basic notions related to the structure and function of biological macromolecules, enzymatic catalysis and cell metabolism, notions that are necessary to comprehend function of eukaryotic and prokaryotic organisms; also another aim is provide students with basic knowledge on the fundamental processes underlying plant life.
Specific training objectives will be descrived for the specific module
|
| 4
|
BIO/04
|
24
|
-
|
12
|
-
|
Basic compulsory activities
|
| 4
|
BIO/11
|
32
|
-
|
-
|
-
|
Basic compulsory activities
|
|
ITA |
|
20410777 -
CHEMISTRY
(objectives)
The course aims to provide students with:
I module
- Acquisition of a form scientific mindset with high logic capacity;
- Acquisition of basic knowledge of general chemistry;
- Understanding of the atomic-molecular constitution of matter;
- Understanding of the role of chemical bonds and molecular structure of materials.
II module
-knowledge of the correct structure and nomenclature of organic compounds and major food systems;
- Understanding of the role of the molecular structure of food;
- Understanding of the molecular mechanisms that underlie the transformations that occur in food.
|
| 4
|
CHIM/03
|
24
|
-
|
12
|
-
|
Basic compulsory activities
|
| 4
|
CHIM/06
|
24
|
-
|
12
|
-
|
Basic compulsory activities
|
|
ITA |
|
20402478 -
LABORATORIO DI ENOGASTRONOMIA 1 (ULTERIORI ATTIVITÀ FORMATIVE-ART.10, COMMA 5 LETTERA D)
(objectives)
The aim of the course is to make students acquire, through direct experience, skills regarding the execution of the main preparations of Italian and International gastronomy and the management of high quality professional cuisine, including legislative and hygienic aspects
|
2
|
|
-
|
-
|
50
|
-
|
Other activities
|
ITA |
|
20410771 -
PHYSICAL PROCESSES IN ENOGASTRONOMY
(objectives)
The main objective of the course is the understanding and knowledge of some concepts of physics, using examples taken in the field of culinary applications. In particular, it will be acquired basic math skills and statistics aimed at understanding the physical processes such as: energy, temperature and heat transfer; phases of matter; elasticity; spreading; viscosity and polymers; emulsions and foams.
A part of the course will be devoted to the acquisition of practical skills for working with spreadsheets and translation of numerical data in graphical form (graphs, histograms).
|
| 6
|
FIS/07
|
48
|
-
|
-
|
-
|
Basic compulsory activities
|
| 1
|
INF/01
|
-
|
-
|
12
|
-
|
Basic compulsory activities
|
| 1
|
MAT/05
|
8
|
-
|
-
|
-
|
Basic compulsory activities
|
|
ITA |
|
20402435 -
SISTEMI DI ALLEVAMENTO PER PRODOTTI DI QUALITA'
(objectives)
The course is designed to provide knowledge to understand the influence of the components of the different farming systems on the quality and safety of animal products.
|
6
|
AGR/18
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
SECOND YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
20402479 -
LABORATORIO DI ENOGASTRONOMIA 2 (ULTERIORI ATTIVITÀ FORMATIVE-ART.10, COMMA 5 LETTERA D)
(objectives)
The aim of the course is to make students acquire, through direct experience, skills regarding the execution of the main preparations of Italian and International gastronomy and the management of high quality professional cuisine, including legislative and hygienic aspects
|
2
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
20402442 -
MICROBIOLOGIA E IGIENE DEGLI ALIMENTI
(objectives)
The objective of the course is to acquaint students with the role of microorganisms in the transformation processes of food products and their influence on the quality and safety of food, the factors that determine the presence, growth and survival of microorganisms in food and ability to apply physical, chemical and biological agents for microbiological food control. In addition, the course aims to: raise awareness of the major microbial groups involved in the production of fermented foods and the growing significance starter; know the main diseases originating from microorganisms through the consumption of food and microbial changes of food; know the microorganisms responsible of food decay (alteration; deterioration); understand the process conducted by spontaneous fermentation and fermentation inoculated.
|
|
|
20402442-1 -
MICROBIOLOGIA E IGIENE DEGLI ALIMENTI - MODULO I
(objectives)
The objective of the course is to acquaint students with the role of microorganisms in the transformation processes of food products and their influence on the quality and safety of food, the factors that determine the presence, growth and survival of microorganisms in food and ability to apply physical, chemical and biological agents for microbiological food control. In addition, the course aims to: raise awareness of the major microbial groups involved in the production of fermented foods and the growing significance starter; know the main diseases originating from microorganisms through the consumption of food and microbial changes of food; know the microorganisms responsible of food decay (alteration; deterioration); understand the process conducted by spontaneous fermentation and fermentation inoculated.
|
6
|
AGR/16
|
40
|
-
|
12
|
-
|
Core compulsory activities
|
ITA |
|
20402442-2 -
MICROBIOLOGIA E IGIENE DEGLI ALIMENTI - MODULO II
|
Also available in another semester or year
|
|
20402444 -
PRODUZIONI VEGETALI DI QUALITA'
(objectives)
The course aims to provide the tools for assessing the quality of the grass production and to know the main factors controlling the quality of products during the production cycle.
The fruit quality productions module aims to define the multiplicity of the meaning of the concept of quality of fruit production and to provide knowledge of the main factors controlling the quality of products during the production cycle. In relation to the main types of agricultural woody crops, will be addressed aspects of the biology and physiology of the development mainly responsible for quality determinism and the synthesis of secondary metabolites in the fruit, and aspects of the most appropriate cultivation techniques for the production of quality fruit production in relation to environmental conditions and market needs.
|
8
|
AGR/02
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
20402476 -
PROFESSIONE ENOGASTRONOMO 2 (ULTERIORI ATTIVITÀ FORMATIVE-ART.10, COMMA 5 LETTERA D)
(objectives)
The aim of the course, through a series of seminars held by professionals and experts in the agri-food sector, is to make people understand the aspects of possible professional outlets
|
1
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
|
20402443 -
SCIENZA DELL'ALIMENTAZIONE
(objectives)
The course of Food Science has among its aims to provide the basic principles of food science and the main role of food and human nutrition. In addition, the course aims to introduce the interaction of nutrients with the human body and how to develop new beneficial foods to human health (functional foods).
|
8
|
MED/49
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
20410508 -
PROCESSING AND CONSERVATION OF FOOD
(objectives)
The course aims to provide the student with the basics of the main conventional and innovative food transformation processes. Furthermore, to provide the tools to be able to face the problems linked to the conservation of food, even innovative ones, and to be able to predict their shelf life in controlled and non-controlled conditions.
|
8
|
AGR/15
|
64
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
20402439 -
ANALISI SENSORIALE DEGLI ALIMENTI
(objectives)
The aim of the course is to introduce the students to the factors involved in the sensory perception of a food, the methods of conducting sensory tests and analyzing the results. In addition, the course aims to illustrate the role of sensory analysis in quality control and to provide the basic principles of consumer science.
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
20402438 -
BIOTECNOLOGIE DELLE FERMENTAZIONI
(objectives)
The main educational goals of the course are comprehension and knowledge of the main microbial metabolic processes involved in food transformation and shelf-life. Also another training objective concerns the acquisition of theoretical knowledge and practical methodologies for the isolation and identification of microorganisms from food matrices.
The expected learning outcomes are theoretical and practical skills about the use of microorganisms as starter cultures for production of traditional and industrial fermented foods.
|
8
|
CHIM/11
|
68
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
20402442 -
MICROBIOLOGIA E IGIENE DEGLI ALIMENTI
(objectives)
The objective of the course is to acquaint students with the role of microorganisms in the transformation processes of food products and their influence on the quality and safety of food, the factors that determine the presence, growth and survival of microorganisms in food and ability to apply physical, chemical and biological agents for microbiological food control. In addition, the course aims to: raise awareness of the major microbial groups involved in the production of fermented foods and the growing significance starter; know the main diseases originating from microorganisms through the consumption of food and microbial changes of food; know the microorganisms responsible of food decay (alteration; deterioration); understand the process conducted by spontaneous fermentation and fermentation inoculated.
|
|
|
20402442-1 -
MICROBIOLOGIA E IGIENE DEGLI ALIMENTI - MODULO I
|
Also available in another semester or year
|
|
20402442-2 -
MICROBIOLOGIA E IGIENE DEGLI ALIMENTI - MODULO II
(objectives)
The objective of the course is to acquaint students with the role of microorganisms in the transformation processes of food products and their influence on the quality and safety of food, the factors that determine the presence, growth and survival of microorganisms in food and ability to apply physical, chemical and biological agents for microbiological food control. In addition, the course aims to: raise awareness of the major microbial groups involved in the production of fermented foods and the growing significance starter; know the main diseases originating from microorganisms through the consumption of food and microbial changes of food; know the microorganisms responsible of food decay (alteration; deterioration); understand the process conducted by spontaneous fermentation and fermentation inoculated.
|
6
|
MED/42
|
40
|
-
|
12
|
-
|
Core compulsory activities
|
ITA |
|
20402440 -
PRINCIPI DI ENOLOGIA, ENOGRAFIA E TECNICHE DI DEGUSTAZIONE
(objectives)
The course has among its aims to provide the basic principles of wine and elements of technological organization of the winery and the cellar. In addition, thecourse aims to give students a knowledge framework of the national and worldproduction of wines and sparkling wines, and the tasting of the theory.
|
6
|
AGR/15
|
52
|
-
|
-
|
-
|
Core compulsory activities
|
ITA |
|
20402477 -
PROFESSIONE ENOGASTRONOMO 3 (ULTERIORI ATTIVITÀ FORMATIVE-ART.10, COMMA 5 LETTERA D)
(objectives)
The aim of the course, through a series of seminars held by professionals and experts in the agri-food sector, is to make people understand the aspects of possible professional outlets
|
1
|
|
-
|
-
|
-
|
-
|
Other activities
|
ITA |
THIRD YEAR
First semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
Optional Group:
COMUNE Orientamento unico OBBLIGATORI (30 CFU) - (show)
|
30
|
|
|
|
|
|
|
|
|
20410383 -
MICROBIAL BIOTECHNOLOGY IN THE AGRI-FOOD SECTOR
|
Also available in another semester or year
|
|
20410509 -
DEFENSE OF PLANTS OF AGRO-FOOD INTEREST
(objectives)
The course aims to provide students with a comprehensive picture of the packaging standards (materials and techniques) and the distribution of food issues (with particular emphasis on the shelf-life). In addition, the module aims to illustrate, briefly, the quality requirements of the food, mandatory and regulated (with the legislative references), contractual and voluntary and introduce the hazard analysis and the drafting of the HACCP Plan.
Postharvest pathology module aims to provide students with basic knowledge about the issues arising in post-harvest contamination of the products and vegetable foodstuffs by fungi and bacteria and their diagnosis. This knowledge, combined with the basic elements on the possibilities of alterations of control, are aimed at the management of the defense of the products during storage and the control and prevention of contamination in the post-harvest mycotoxin that can affect the quality and quantity of plant .
|
6
|
AGR/12
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20410744 -
Philosophy and aesthetics of taste
(objectives)
The course aims to provide students with a broad critical introduction to the study of the concept of taste as a multifaceted philosophical-cultural topic that involves not only an aesthetic-theoretical dimension but also an existential one. In addition to this, the aim is to investigate the different modes of philosophical-artistic communication linked to the dimension of food in an intercultural and comparative perspective between West and East.
|
6
|
M-FIL/04
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20402464 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA
(objectives)
The course traces the origins and development of typical products of the Italian agro-food culture to the birth of Made in Italy, it is understood as the result of an economic exploitation strategy and a symbol of Italian industrial excellence. Next to the historical reconstruction we will develop the deepening of the economic importance of the Made in Italy food, with particular reference to the sector role in Italian foreign trade and its position in the global value chains.
|
|
|
20402464-2 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA - MODULO II
|
Also available in another semester or year
|
|
20402464-1 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA - MODULO I
(objectives)
The course traces the origins and development of typical products of the Italian agro-food culture to the birth of Made in Italy, it is understood as the result of an economic exploitation strategy and a symbol of Italian industrial excellence. Next to the historical reconstruction we will develop the deepening of the economic importance of the Made in Italy food, with particular reference to the sector role in Italian foreign trade and its position in the global value chains.
|
6
|
SECS-P/02
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20402465 -
LA QUALITA' E LA CERTIFICAZIONE DEI PRODOTTI ALIMENTARI
|
Also available in another semester or year
|
|
20410381 -
GROUNDWATER IN THE AGRI-FOOD SECTOR
|
Also available in another semester or year
|
|
20402457 -
MARKETING DELL'ENOGASTRONOMIA
(objectives)
The course of Enogastronomy Marketing discusses the various issues related to the management of the relationship between food and market business. At the end of the lessons, students will be able to define the guidelines and contents of a marketing plan for a small / medium enterprise (in the field of catering, production or distribution of food) including analysis of the market (demand, consumers and competitors ); strategy (target, positioning and objectives); offering (product, price, channels and business communications) and related budget.
|
6
|
SECS-P/08
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20410513 -
BIOMOLECULAR METHODOLOGIES FOR THE QUALITY AND MICROBIOLOGICAL SAFETY OF FOOD
|
Also available in another semester or year
|
|
20410188 -
MOLECOLE ORGANICHE NEGLI ALIMENTI
|
Also available in another semester or year
|
|
20402454 -
POLITICHE AGRICOLE, SVILUPPO ECONOMICO E SICUREZZA ALIMENTARE
(objectives)
The course aims to analyze the agriculture and agri-food sector's role in the processes of growth and development, with particular reference to two aspects: 1) the manner in which the development of the agri-food sector have an impact on food security, referring to different contexts development and, therefore, understood both in terms of quantity (little or too much nutrition) and qualitative (good or bad nutrition and wholesomeness of food); 2) the manner in which this role is manifested in the Italian and the related economic and social consequences.
|
12
|
SECS-P/02
|
96
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20402462 -
STORIA DELLE CULTURE ALIMENTARI
|
Also available in another semester or year
|
|
20410512 -
FOOD PREPARATION TECHNOLOGIES
(objectives)
The course aims to provide students with an overview of the technological and management principles involved in making a food preparation to be used for catering. A path that starts from the supply of foodstuffs and auxiliary materials and reaches the distribution of meals, passing through the preparation and transformation techniques, with particular emphasis on cooking methods. During the course will also be extensively treated many commercial principles, as well as the fundamental elements for a modern sustainable management of a food production activity (in environmental, social and economic terms).
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20410510 -
TECHNOLOGIES FOR TYPICAL PRODUCTIONS
(objectives)
The course aims to provide a detailed examination of industrial chains "elective" gastronomic excellence (Cereal derivatives, olive oil, dairy products, vegetable preserves, honey, meat products, nervine drinks ).
|
12
|
AGR/15
|
96
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20410514 -
MEASUREMENTS, INSTRUMENTS AND SENSORS FOR FOOD INDUSTRY
|
Also available in another semester or year
|
|
|
Optional Group:
Corsi a libera scelta - (show)
|
12
|
|
|
|
|
|
|
|
|
Second semester
|
Course
|
Credits
|
Scientific Disciplinary Sector Code
|
Contact Hours
|
Exercise Hours
|
Laboratory Hours
|
Personal Study Hours
|
Type of Activity
|
Language
|
|
20402481 -
LABORATORIO DI ENOGASTRONOMIA 3 (ULTERIORI ATTIVITÀ FORMATIVE-ART.10, COMMA 5 LETTERA D)
(objectives)
The aim of the course is the acquisition of knowledge and skills that can allow the achievement of the certificate of first level sommelier.
|
2
|
|
-
|
-
|
50
|
-
|
Other activities
|
ITA |
|
20402472 -
STAGE O TIROCINI
(objectives)
The objective of the internship is the expansion, integration and deepening of professional skills related to the course of study
|
11
|
|
-
|
-
|
-
|
-
|
Per stages e tirocini presso imprese, enti pubblici o privati, ordini professionali (art.10, comma 5, lettera e)
|
ITA |
|
20402473 -
PROVA FINALE
(objectives)
The aim of tbe final exam is used to assess the maturity of the student with respect to the qualifying educational objectives of the degree course and its ability to elaborate, summarize and present a topic relevant to tbe curriculum of tbe studies or experiences gained in internships and internships.
|
6
|
|
-
|
-
|
-
|
-
|
Final examination and foreign language test
|
ITA |
|
Optional Group:
COMUNE Orientamento unico OBBLIGATORI (30 CFU) - (show)
|
30
|
|
|
|
|
|
|
|
|
20410383 -
MICROBIAL BIOTECHNOLOGY IN THE AGRI-FOOD SECTOR
(objectives)
The main educational goals of the course are:
1) Acquisition of knowledge on the use of microorganisms and enzymes/molecules of microbial origin for food processing, preservation and control;
2) Acquisition of basic and advanced methodologies for the selection, identification and exploitation of microorganisms of relevance in the agri-food sector;
3) Acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
The expected learning outcomes are the acquisition of theoretical knowledge in the field of microbial biotechnology applied to the agri-food sector, of practical skills for the design and execution of laboratory experiments, and of critical ability to search and evaluate scientific literature data.
|
6
|
CHIM/11
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20410509 -
DEFENSE OF PLANTS OF AGRO-FOOD INTEREST
|
Also available in another semester or year
|
|
20410744 -
Philosophy and aesthetics of taste
|
Also available in another semester or year
|
|
20402464 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA
(objectives)
The course traces the origins and development of typical products of the Italian agro-food culture to the birth of Made in Italy, it is understood as the result of an economic exploitation strategy and a symbol of Italian industrial excellence. Next to the historical reconstruction we will develop the deepening of the economic importance of the Made in Italy food, with particular reference to the sector role in Italian foreign trade and its position in the global value chains.
|
|
|
20402464-2 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA - MODULO II
(objectives)
The course traces the origins and development of typical products of the Italian agro-food culture to the birth of Made in Italy, it is understood as the result of an economic exploitation strategy and a symbol of Italian industrial excellence. Next to the historical reconstruction we will develop the deepening of the economic importance of the Made in Italy food, with particular reference to the sector role in Italian foreign trade and its position in the global value chains.
|
6
|
SECS-P/12
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20402464-1 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA - MODULO I
|
Also available in another semester or year
|
|
20402465 -
LA QUALITA' E LA CERTIFICAZIONE DEI PRODOTTI ALIMENTARI
(objectives)
The course aims at providing the student insights about the latest interventions of the European Communities on the planning, management, monitoring, coordination and training in the entire production chain of food. They will be dealt with in particular the following arguments: a) modernization of the legislation in order to obtain a consistent and transparent system of rules; b) strengthening of controls going to cover the entire food chain; c) improving the efficiency of the scientific advisory system; d) allocation of responsibility for food safety to producers; e) implementation of the new certification and labeling (the new label is the EEC 1169/2011 of 12.13.2014).
|
6
|
SECS-P/13
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20410381 -
GROUNDWATER IN THE AGRI-FOOD SECTOR
|
Also available in another semester or year
|
|
20402457 -
MARKETING DELL'ENOGASTRONOMIA
|
Also available in another semester or year
|
|
20410513 -
BIOMOLECULAR METHODOLOGIES FOR THE QUALITY AND MICROBIOLOGICAL SAFETY OF FOOD
(objectives)
The main educational goals of the course are:
1) the acquisition of knowledge regarding the concepts of quality and microbiological safety of foods
2) the acquisition of basic and advanced methodologies for the selection, identification and exploitation of microorganisms of relevance in the agri-food sector
3) the acquisition of knowledge of the reference legislation for the microbiological safety of foods
4) the acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
The expected learning outcomes are the acquisition of theoretical knowledge in the field of microbiological food quality and safety, of practical skills for the design and execution of laboratory experiments, and of critical ability to search and evaluate scientific literature data.
|
6
|
BIO/19
|
40
|
-
|
12
|
-
|
Related or supplementary learning activities
|
ITA |
|
20410188 -
MOLECOLE ORGANICHE NEGLI ALIMENTI
(objectives)
The course aims to examine some classes of compounds widely used in the food industry, highlighting the correlation between chemical structure (presence of functional groups, steric characteristics and lipophilic), activities, interaction with specific receptors (organoleptic properties, sensory, etc.). And stability in various chemical and physical conditions.
|
6
|
CHIM/06
|
40
|
-
|
12
|
-
|
Related or supplementary learning activities
|
ITA |
|
20402454 -
POLITICHE AGRICOLE, SVILUPPO ECONOMICO E SICUREZZA ALIMENTARE
(objectives)
The course aims to analyze the agriculture and agri-food sector's role in the processes of growth and development, with particular reference to two aspects: 1) the manner in which the development of the agri-food sector have an impact on food security, referring to different contexts development and, therefore, understood both in terms of quantity (little or too much nutrition) and qualitative (good or bad nutrition and wholesomeness of food); 2) the manner in which this role is manifested in the Italian and the related economic and social consequences.
|
12
|
SECS-P/02
|
96
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20402462 -
STORIA DELLE CULTURE ALIMENTARI
(objectives)
The course aims to illustrate the character of the main food crops, highlighting their change over time depending on the transformation from agricultural to industrial society.
|
6
|
M-STO/04
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20410512 -
FOOD PREPARATION TECHNOLOGIES
|
Also available in another semester or year
|
|
20410510 -
TECHNOLOGIES FOR TYPICAL PRODUCTIONS
(objectives)
The course aims to provide a detailed examination of industrial chains "elective" gastronomic excellence (Cereal derivatives, olive oil, dairy products, vegetable preserves, honey, meat products, nervine drinks ).
|
12
|
AGR/15
|
96
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20410514 -
MEASUREMENTS, INSTRUMENTS AND SENSORS FOR FOOD INDUSTRY
(objectives)
The course aims to get the student to acquire the techniques and the use of the equipment and sensors necessary for the production of food and wine and food products, to evaluate their quality, as well as to acquire skills in developing techniques and solutions for achieve quality and yield improvements of production.
|
| 3
|
CHIM/03
|
24
|
-
|
-
|
-
|
Attività formative affini ed integrative
|
| 3
|
ING-INF/07
|
24
|
-
|
-
|
-
|
Attività formative affini ed integrative
|
|
ITA |
|
|
Optional Group:
Corsi a libera scelta - (show)
|
12
|
|
|
|
|
|
|
|
|
Università Roma Tre