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Course
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Credits
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Scientific Disciplinary Sector Code
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Contact Hours
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Exercise Hours
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Laboratory Hours
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Personal Study Hours
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Type of Activity
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Language
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20402472 -
STAGE O TIROCINI
(objectives)
The aim of the internship is to expand, integrate and deepen the professional skills related to the course of study.
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11
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Per stages e tirocini presso imprese, enti pubblici o privati, ordini professionali (art.10, comma 5, lettera e)
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ITA |
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20402473 -
PROVA FINALE
(objectives)
Graduation thesis
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6
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-
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-
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Final examination and foreign language test
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ITA |
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20402481 -
LABORATORIO DI ENOGASTRONOMIA 3 (ULTERIORI ATTIVITÀ FORMATIVE-ART.10, COMMA 5 LETTERA D)
(objectives)
THE AIM OF THE COURSE IS TO ENABLE STUDENTS TO IMPROVE THEIR SKILLS ON ENOLOGY.
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2
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24
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Other activities
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ITA |
Optional group:
COMUNE Orientamento unico OBBLIGATORI (DUE ESAMI DA 12 CFU) - (show)
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24
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20402445 -
ALIMENTI, BEVANDE E PRODOTTI TIPICI
(objectives)
The course aims to provide a detailed examination of industrial chains "elective" gastronomic excellence (derived from cereals, olive oil, dairy, canning, fruit juices, honey, meat products).
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20402445-1 -
ALIMENTI, BEVANDE E PRODOTTI TIPICI - MODULO I
(objectives)
THE COURSE AIMS TO PROVIDE A DETAILED EXAMINATION OF INDUSTRIAL CHAINS "ELECTIVE" GASTRONOMIC EXCELLENCE (DERIVED FROM CEREALS, OLIVE OIL, DAIRY, CANNING, FRUIT JUICES, HONEY, MEAT PRODUCTS).
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MARCONI EMANUELE
( syllabus)
Milling technologyPasta and bread technologyCookies technologyTechnologies for functional!nove! foodsBrewing technologiesTechnologies for PDO and PGI products
( reference books)
Cabras e Martelli Chimica degli Alimenti, PICCIN EditoreTeaching material provided by lecturer.
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6
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AGR/15
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48
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-
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-
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-
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Related or supplementary learning activities
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ITA |
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20402445-2 -
ALIMENTI, BEVANDE E PRODOTTI TIPICI - MODULO II
(objectives)
THE COURSE AIMS TO PROVIDE A DETAILED EXAMINATION OF INDUSTRIAL CHAINS "ELECTIVE" GASTRONOMIC EXCELLENCE (DERIVED FROM CEREALS, OLIVE OIL, DAIRY, CANNING, FRUIT JUICES, HONEY, MEAT PRODUCTS).
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SEVERINI CARLA
( syllabus)
The course will cover the following topics:- Generality on the concept of "typical" food- DOP, IGP, STG- Typical products of animal origin (meat, fish)- Fruits and vegetables- Extra-virgin olive oil- Nervine drinks with particular reference to coffeeThe origins, the transformation technologies and the characteristics of the typical considered food will be treated.
( reference books)
Atlante degli alimenti tipici italiani, Editor Qualivita (Siena) with the collaboration of MIPAAF.Teaching material provided by lecturer.
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6
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AGR/15
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48
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-
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Related or supplementary learning activities
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ITA |
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20402446 -
CONSERVAZIONE E SICUREZZA DEGLI ALIMENTI
(objectives)
The module 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 .
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20402446-2 -
CONSERVAZIONE E SICUREZZA DEGLI ALIMENTI - MODULO II
(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.
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SEVERINI CARLA
( syllabus)
The course will cover the following topics:- Main conservation methods of food: traditional, conventional and innovative systems. Preserved,semi-preserved and minimally processed food (fresh-cut, IV Gamma)- Main alterations of food due to manipulations, technological treatments and preservation systems.- Main factors affecting the development and control of these alterations (aw, pH, temperature, UV,packaging atmosphere, type of conditioning, chemical composition, etc.)- Food Shelf Life: Modeling and Prediction. Food with expiration date and food with advised dateof consumption.- Hazard Analysis and Prevention Systems based on HACCP- Examples of food processing and preservation flow sheets
( reference books)
Suggested TextsC.Pompei "La trasformazione industriale di frutta e ortaggi" Edizioni EdagricoleP. Cappelli,V. Vannucchi “Chimica degli alimenti. Conservazione e trasformazione”Editore ZanichelliTeaching material provided by lecturer
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6
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AGR/15
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48
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-
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-
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Related or supplementary learning activities
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ITA |
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20402452 -
IDROGEOLOGIA APPLICATA ALLE SCIENZE AGROALIMENTARI
(objectives)
The course will explain the geological processes at the origin of the water cycle, the springs and underground aquifers and provide specifications on the main criteria for classification of waters and mineral waters skills. Another objective will be to define the criteria of environmental sustainability of water resources and to allow a better understanding of the geological mechanisms responsible for the genesis of the main Italian mineral waters. They will then explain the relationship between geology and wine through the description of the geological and geomorphological aspects of the main Italian production areas, with particular regard to their environmental value. The exercises will be dedicated to learning of analytical methods. The course consists of educational tours dedicated to the visit of spring areas, industrial and wine production production.
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MAZZA ROBERTO
( syllabus)
e course program includes the presentation and discussion of the following topics:
1) General concepts on water resources and their use and protection
Hydrological cycle; difference between resource and reserve; the different uses of water resources; qualitative protection and quantitative protection;
2) Water balance
Budget components and their methods of measurement of hydrological quantities (precipitation, temperature, evapotranspiration, runoff)
3) Basic concepts of geology.
Rock as a minerals aggregate. Rock cycle (hints of plate tectonics), igneous rocks, sedimentary rocks, metamorphic rocks
4) Hydrogeology elements (knowledge of the underground water resource)
Properties of rocks against water (porosity and permeability); aquifer, aquiclude, aquitard; structure and method of recharging an aquifer (groundwater concept), the circulation of water in the free and pressurized water table (concept of hydraulic load), groundwater emergency mode (source concept)
5) Elements of hydrogeochemistry (knowledge of the chemical composition of underground waters)
the hydrogeochemical cycle; water-rock interaction; the geochemical facies of the waters; water quality; hints on water sampling techniques
6) The main regional aquifers of central Italy and the qualitative and quantitative characteristics of their waters (carbonate, volcanic, alluvial and coastal aquifers)
7) The underground water resource intended for human consumption
Direct consumption (drinking water and mineral water); indirect consumption (irrigation); potability requirements for water intended human use; water collection and derivation systems depending on their intended use;
8) Main Community and national legislation for the management and protection of groundwater
( reference books)
JOHN P. GROTZINGER, THOMAS H. JORDAN – Capire la Terra – Edizione italiana a cura di Elvidio Lupia Palmieri e Maurizio Parotto – Zanichelli, Bologna
Pietro Celico - Elementi di Idrogeologia - Liguori Editore, Napoli
VARIOUS MATERIAL PROVIDED BY THE TEACHER
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12
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GEO/05
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96
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-
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-
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-
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Related or supplementary learning activities
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ITA |
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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.
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DE FILIPPIS FABRIZIO
( syllabus)
Module A
The module aims to analyze the role of agriculture and agro-food sector in the growth and development processes, with particular reference to the agri-food sector impacts on food security, regard to different development contexts, both in quantitative (low or too much nutrition) and qualitative (good/bad nutrition and food healthiness) terms.
- Agriculture and agri-food sector: evolution, main characteristics, strengths and critical issues
- Mediterranean diet, health, lifestyle and nutrition, with particular regard to urban and rural contexts, local cultures, migratory phenomena;
- food waste: quantification, causes, regulatory framework;
- diversification of Italian agriculture for specific community needs (Ho.re.ca, City Farms, Social Farming);
- policies, with particular regard to rural development policies;
- agro-food innovation and research system (novel foods, functional foods, ethnic foods, etc.).
Module B
- The role of the agri-food system within the Italian economy: structure and economic relevance of agricultural sector and food industry
- The diversification in the Italian agriculture: alternative sources of farm income, production of public goods and services for citizens
- The main features of the Italian agri-food supply: specialization, compliance with environmental protection (Bio), qualitative characteristics of supply (PDO, PGI, TSG), structure and organization of the agri-food chains (focus on the more relevant productions), composition of national production
- The fishery and aquaculture sectors
- Consumption trends: between economic crisis and new lifestyles
- The characteristics of distribution: from traditional retailers to the more innovative forms of supply (short chains)
Module C
- The European Union and the Common agricultural policy (CAP)
( reference books)
Module A
- Annuario dell'agricoltura italiana, Volume 2015, capitoli vari, CREA Centro Politiche e Bioeconomia;
- P. Conforti, F. De Filippis (2015), Geopolitica dell'alimentazione e della sicurezza alimentare, EXPO 2015;
- F. Giarè, F. Vanni, Agricoltura e città, Edagricole, 2016, Roma;
- F. Giarè, R. Sardone (2017), La diversificazione delle attività in agricoltura: agriturismo, fattorie didattiche e agricoltura sociale, in Annali dell'Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
Module B
- Annuario dell'agricoltura italiana, Volume 2015, capitoli vari, CREA Centro Politiche e Bioeconomia;
- L'agricoltura italiana conta 2016, CREA Centro di Politiche e Bioeconomia;
- Bioreport 2016, Rete Rurale Nazionale;
- Il settore ittico in cifre 2015, CREA;
- Agricoltura, cibo e città, CURSA, 2014;
- R. Fanfani, R. Sardone (2017), La diversificazione delle attività in agricoltura: opportunità, sviluppo dei redditi e nuove sfide della società, in Annali dell'Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
Module C
- Handouts on European unione and Common agricultural policy
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GIARE' FRANCESCA
( syllabus)
In this module it will be developed topic related to the relationship between the agro-food sector and the socio-economie and cultural contexts, with particular attention to the following aspects:
relationship among health, Iifestyle and nutrition, with particular regard to urban and rural contexts, local cultures, migratory phenomena;
relationship between Italian food and wine excellence and the construction of balanced diet; Mediterranean diet and other geographically located diets; right to food, food shortages, quality of food available;
food waste: quantification, causes, norms, agricultural (circular agriculture) and sodal case studies
(reuse and reallocation);
specific food choices and impact on agri-food system: intolerances and allergies; ethical and social
choices; food segregation, healthiness and certification;
diversification processes of Italian agriculture for specific community needs (Ho.re.ca, City Farms,
Social Farming);
agricultural policies (rural development programs, waste, certification, etc.) and other policies;
agro-food innovation and research system (novel foods, functional foods, ethnic foods, etc.).
The module will be developed through frontallessons, exercises, visits to companies or other actors
( reference books)
Annuario dell'agricoltura italiana, Volume 2015, capitoli vari, CREA Centro Politiche e Bioeconomia;
P. Conforti, F. De Filippis (2015), Geopolitica dell'alimentazione e della sicurezza alimentare, EXPO 2015;
F. Giarè, F. Vanni, Agricoltura e città, Edagricole, 2016, Roma;
F. Giarè, R. Sardone (2017), La diversificazione delle attività in agricoltura: agriturismo, fattorie didattiche e agricoltura sociale, in Annali dell'Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
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12
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SECS-P/02
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96
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-
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-
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-
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Related or supplementary learning activities
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ITA |
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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.
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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 CHAIN
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SABENE RENATA
( syllabus)
The course is structured around three paths: 1) The culture of Italian landscape, its priceless artistic and panoramic beauty, its craft culture and knowhow traditions are the essence of the Italian image in the world. Agriculture and its peculiarities, transformations of men and land in a development projected towards the future. The Italian Agri-Food’s culture of sustainability as excellence in the Italian production. 2) History of nutrition, Italian food traditions and productive techniques; analysis of the peculiarities of Italian production and food and wine development; Italian features in the building of a system of commercial exchanges and in the birth of some Made in Italy’s relevant brands. 3) A brief overview on contemporary Economic History with a focus on the birth and the development of food industry and the evolution of consumption in the united Italy inside the broad context of Italian industrial development.
( reference books)
• Material provided by the teacher during the frontal lesson.Referral texts (in the ways indicated in the program for non-attending students).• Cameron-Neal, Storia economica del mondo.• Flandrin-Montanari, Storia dell’alimentazione.• Bevilacqua, Storia dell’agricoltura italiana.• F. Dandolo, Vigneti fragili. Espansione e crisi della viticoltura nel Mezzogiorno in età liberale.• C. Besana, Tra agricoltura e industria. Il settore caseario nella Lombardia dell’Ottocento.
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6
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SECS-P/12
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48
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-
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-
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-
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Related or supplementary learning activities
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ITA |
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Optional group:
COMUNE Orientamento unico OBBLIGATORI (1 ESAME DA 6 CFU) - (show)
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6
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20402447 -
TRASFORMAZIONI MOLECOLARI NEGLI ALIMENTI E ALIMENTI PREPARATI PER VIA FERMENTATIVA
(objectives)
The main objectives 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 agrifood sector;
3) Acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
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RAMPIONI GIORDANO
( syllabus)
The course aims at providing to the student:
- adequate knowledge and understanding on the use of microorganisms and enzymes/molecules of microbial origin for food processing, preservation and control;
- adequate applied knowledge for the selection, identification and exploitation of microorganisms of relevance in the agrifood sector, for drafting and executing experimental protocols, and for retrieving and critically reviewing relevant scientific literature from on-line databases (making judgements).
During the course the following topics will be covered:
• Isolation and characterization of microorganisms of relevance in agrifood.
• Functional characterization of newly isolated microorganisms.
• Metagenomics for the identification of enzymes of relevance in agrifood.
• Biosensors in agrifood: generation and exploitation.
• Standard and advanced methodologies for the enumeration of microorganisms in food matrices.
• Production of recombinant proteins of interest in agrifood.
• Molecular techniques for improving the activity of agrifood enzymes.
• Genetic improvement of microorganisms of relevance in agrifood.
• Identification of antibacterial and anti-biofilm agents.
• Exploitation of natural and engineered plant growth promoting bacteria.
• Natural, non-conventional and engineered yeasts for brewing.
• Natural and engineered probiotics.
( reference books)
Selected topics will be available on suggested Microbiology and Microbial Biotechnology books, as indicated in the following reference list. Specific research papers and experimental protocols will be provided during theoretic lessons on advanced research topics and laboratory practices.
Innovative teaching will be promoted by cloud-sharing of power-point presentations illustrating the main topics of the course. Moreover, students will be encouraged to make use of web-based resources and databases to autonomously increase their knowledge on specific advanced topics.
Students will be received every Monday, from 3:00 to 4:00 pm. Students can be received at the best of their convenience if an appointment has been fixed at the end of the lessons or by email.
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6
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CHIM/11
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48
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-
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-
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-
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Related or supplementary learning activities
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ITA |
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20402448 -
METODOLOGIE BIOMOLECOLARI PER LA SICUREZZA MICROBIOLOGICA DEGLI ALIMENTI
(objectives)
The course will illustrate the methods for the detection and quantification of the microorganisms found in food, including any pathogens in relation to the products characteristics and limitations arising from the regulations. In laboratory exercises students will perform some of the most common microbiological analysis of foods in order to determine the microbial load and the suitability or not for human consumption.
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De Virgiliis Chiara
( syllabus)
-Description of the main foodborne micro-organisms.
-Control of microorganisms in foods.
-Food safety: legislative aspects.
-Sampling techniques.
-Microbiological analysis of foods.
-Cultivation methods and coltural media for microbiological analysis of foods: sample preparation, plating techniques, counting techniques, isolation of food microorganisms.
-Research of the main foodborne micro-organisms.
-Identification of microorganisms on phenotypic and molecular basis.
-Molecular techniques for the identification of microorganisms: ribosomal DNA analysis, Amplified Ribosomal DNA Restriction Analysis (ARDRA), Random Amplification of Polymorphic DNA (RAPD), sequencing.
-Analysis of complex microbial communities through metagenomic and culture-independent techniques: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS).
-Bacteriophages as biocontrol agents and applications in food microbiology.
-Resistance to antibiotics and implications on the quality and safety of fermented foods.
( reference books)
MICROBIOLOGIA DEGLI ALIMENTI. A. Galli Volonterio. Casa Editrice Ambrosiana (2005)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Lesson slides
Scientific articles
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6
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BIO/19
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32
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-
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24
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-
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Related or supplementary learning activities
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ITA |
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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.
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MONINA GIANCARLO
( syllabus)
This course first settles the framework of the theoretical and methodological aspects of the history of food cultures. In particular, the class will focus on the cultural and social features that have marked the imaginary and the use of food in the contemporary age.
The first part of the course (6 hours) is devoted to the introduction of the theoretical and methodological aspects of cultural history and the history of material cultures. The second part of the course (6 hours) addresses the long-term historical changes of agriculture in the contemporary age. The third part of the course (18 hours) is concerned with the history of Italian food culture with particular attention to Mediterranean food cultures. The fourth part of the course (6 hours) is focues on three aspects on the cultural relations between food and society: food and the environment, food and inequalities, food and religions. + The fifth part of the course (12 hours) proposes the analysis of four case-studies of eno-gastronomic history: the Mediterranean Diet, the agro-food economy (at a global level), the agro-food economy (at national level), the agro-mafie.
( reference books)
Alberto Capatti e Massimo Montanari, La cucina italiana. Storia di una cultura, Roma-Bari, Laterza 20177, 424 p., € 14,00.
A book to be chosen from:
Cibo, a cura di Ester Fano, Nora McKeon e Giancarlo Monina, numero monografico di “Parolechiave”, 58, dicembre 2017, 240 p., € 22,00.
Massimo Montanari, Il cibo come cultura, Roma-Bari, Laterza, 20178, 186 p. € 10,00
Choice essays (minimum 3) from Storia d’Italia, Annali 13, L’alimentazione, Torino, Einaudi, 1998 (in the library)
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6
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M-STO/04
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48
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-
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-
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Related or supplementary learning activities
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ITA |
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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).
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MARTUCCI OLIMPIA
( syllabus)
INTRODUCTION TO CERTIFICATIONS: TRANSPARENCY, TRACEABILITY AND TRACEABILITY OF PRODUCTIONS: origin of certifications; evolution of the concept of quality; food chain concept; classify the certifications; concentration of certification in EU 27 and in Italy; the quality chain and the relevant legislation.
MANAGEMENT OF THE QUALITY SYSTEM IN PRODUCTIONS: The agri-food context and the relevant legislation; business system analysis; quality system configuration; quality system management; data processing of the quality system
FOOD SAFETY: the search for quality in nutrition; food safety and biological, chemical and physical hazards; inspiring principles of the new European legislation on food safety; the new Regulations of the "Hygiene Package"; European legislation in the food sector; materials in contact with food products (M.O.C.A.); the national and EU regulatory framework; labeling and presentation of food products
MANAGEMENT OF PROCUREMENT, SALES AND LOGISTICS: The logistic cycle and the basic inputs of the definition process; the stages of the purchasing process; supply management models; Brand loyalty, store loyalty and selection of suppliers; the effects of logistics on supplier evaluation; logistics outsourcing
THE HAZARD ANALYSIS AND CRITICAL CONTROL POINTS HYGIENIC SELF-CONTROL SYSTEM (HACCP); HACCP system (tasks and functions); Importance of visual inspection; Importance of verification of stored goods and importance of its rotation; Basic hygiene rules; Evaluation and control of temperatures and microclimate; Hygiene of equipment structures; Insights on the regulatory framework; Human resources management; Relationship with the various subjects involved in the food process.
( reference books)
•CHIACCHIERINI E., LUCCHETTI M.C., “Materie prime, trasformazione ed impatto ambientale” Edizioni Kappa
•BUFFAGNI, BURCHI, GALLIO, TARABELLA, VARESE “Consumatori e imprese: la disciplina delle informazioni sugli alimenti: considerazioni merceologiche e normative” Giappichelli Editore
•PERI, LAVELLI, MARJANI “ Qualità nelle aziende e nelle filiere agroalimentari. Gestione e certificazione dei sistemi per la qualità, per la rintracciabilità e per l’igiene.” Edizione HOEPLI
•Dispense a cura dei docenti.
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6
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SECS-P/13
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48
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Related or supplementary learning activities
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ITA |
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Optional group:
Insegnamenti a scelta - (show)
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12
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20401078 -
NATURAL PRODUCTS CHEMISTRY
(objectives)
UNDERSTANDING OF THE MAJOR METABOLIC PATHWAYS DEVELOPED BY MICRO-ORGANISMS, PLANTS AND ANIMALS IN THE BIOSYNTHESIS OF SECONDARY METABOLIC SUBSTANCES OF PARTICULAR CONCERN TO HUMAN HEALTH AND ACHIEVING BASIC KNOWLEDGE NECESSARY FOR UNDERSTANDING THE CHEMICAL BALANCES GOVERNING THE ORIGIN, TRANSPORT, TRANSFORMATIONS AND EFFECTS OF SOME ENVIRONMENTAL POLLUTANTS
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Derived from
20402508 CHIMICA DELLE SOSTANZE NATURALI E DELL'AMBIENTE in BIODIVERSITA' E GESTIONE DEGLI ECOSISTEMI LM-6 N0 TOFANI DANIELA
( syllabus)
INTRODUCTION TO NATURAL PRODUCTS CHEMISTRY. MAIN FEATURES OF SECONDARY METABOLISM.
ACETATE PATHWAY. AROMATIC POLYKETIDES, ANTHRAQUINONES, CANNABINOIDS, AFLATOXINS.
SHIKIMATE PATHWAY. SHIKIMIC ACID BIOSYNTHESIS. CINNAMIC ACIDS. LIGNINES. PHENYLPROPANOIDS. BENZOIC ACIDS. COUMARINS. FLAVONOIDS. TANNINS. ISOFLAVONES. TERPENOID QUINONES.
MEVALONATE PATHWAY. MEVALONIC ACID BIOGENESIS. BIOSYNTHESIS OF DIFFERENT CLASSES OF TERPENES. IRIDOIDS. GIBBERELLINS. HORMONES. ANIMAL AND HUMAN STEROIDS. PHYTOSTEROLS.
ALKALOIDS: DEFINITION AND NOMENCLATURE. BIOSYNTHESIS AND BIOLOGICAL ACTIVITY OF THE MAIN CLASSES OF NATURAL ALKALOIDS: COCAINE, NICOTINE, CURARE, MORPHINE, LOGANIN, LYSERGIC ACID, CONIINE.
CARBOHYDRATES: GENERALITIES. CYANOGENIC GLYCOSIDES. STREPTOMYCINS.
PEPTIDIC SECONDARY METABOLITES. INTERFERONS. OPIOID PEPTIDES. PEPTIDE TOXINS: RICIN AND BOTULIN. PENICILLINS.
( reference books)
P.M. DEWICK : CHIMICA, BIOSINTESI E BIOATTIVITA' DELLE SOSTANZE NATURALI. EDIZIONI PICCIN
PWP LESSON FILES GIVEN BY PROFESSOR
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6
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CHIM/06
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48
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-
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-
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Elective activities
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20410116 -
INTRODUZIONE ALLA MATERIA SOFFICE PER L'ENOGASTRONOMIA
(objectives)
THE COURSE AIMS TO PROVIDE THE STUDENT WITH THE BASIC PHYSICAL KNOWLEDGE OF THE SUBJECTS OF INTEREST IN FOOD AND WINE, THEIR PREPARATION AND PRESERVATION (LYOPHILIZATION, CRYOPRESERVATION, PACKAGING).
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6
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FIS/07
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48
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-
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-
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Elective activities
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ITA |
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20410117 -
METROLOGIA ORGANOLETTICA DEL CIBO
(objectives)
THE COURSE, AFTER A GENERAL OVERVIEW ON METROLOGY, WILL ILLUSTRATE THE APPLICATION OF THIS TO THE GASTRONOMIC WORLD WITH PARTICULAR ATTENTION TO THE SENSORS USED IN THE FOOD, THE SENSORY METROLOGY AND EVALUATION OF THE QUALITY OF FOODS THAT MAY ENSUE FROM IT.
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12
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ING-INF/07
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96
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-
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Elective activities
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ITA |
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20410109 -
PIANETA TERRA: GEOLOGIA, GEOMORFOLOGIA E CLIMI
(objectives)
THE COURSE WILL PROVIDE THE BASIC KNOWLEDGE FOR UNDERSTANDING THE GEOLOGICAL, GEOMORPHOLOGICAL AND CLIMATE OF THE ITALIAN TERRITORY, IN ORDER TO PROVIDE THE KNOWLEDGE NECESSARY FOR UNDERSTANDING THE NATURAL SETTING OF TYPICAL ITALIAN PRODUCTS. BY STUDYING AT THE GLOBAL, REGIONAL AND LOCAL INTERACTIONS BETWEEN ENDOGENOUS AND EXOGENOUS PROCESSES, THE COURSE WILL UNDERSTAND THE CLOSE RELATIONSHIP BETWEEN GEOLOGICAL PROCESSES AND THOSE OF THE RELIEF MODELING, RESPONSIBLE FOR THE VARIETY OF SOILS AND THEIR PACKAGING ON FOOD AND AGRICULTURAL PRODUCTS FOOD AND WINE THAT ARE DERIVED FROM THESE. THE GEOLOGICAL AND GEOMORPHOLOGICAL KNOWLEDGE WILL HELP TO IMPROVE THE PRESENTATION OF FOOD AND WINE AND FOOD PRODUCTS, PRODUCTS THAT DESERVE TO BE TOLD IN AN APPROPRIATE MANNER AND FRAMED WELL IN THE AREA OF ORIGIN. DURING EXERCISES AND FIELD TRIPS THE STUDENTS WILL LEARN TO UNDERSTAND THE DIFFERENT ASPECTS OF THE ITALIAN TERRITORY, WITH PARTICULAR REGARD TO ITS ENVIRONMENTAL VALUE.
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CIFELLI FRANCESCA
( syllabus)
Planet Earth: shape and size of the Earth, the main movements of the Earth (rotation and revolution) and other long-term movements, the representation of the earth's surface, the geographical coordinates (latitude and longitude), orientation, time and its measure, the celestial environment.
The shape of the relief: the modelling of the terrestrial relief, the reading of the topographic maps, the marine hydrosphere, the continental hydrosphere, the cryosphere.
The materials of the Earth: minerals, the lithogenetic processes, the lithogenetic cycle, the magmatic rocks, the sedimentary rocks, the metamorphic rocks, the bedding and the deformation of the rocks.
Volcanic phenomena: magma and volcanic activity, the main types of eruptions, shape of volcanic buildings, products of volcanic activity, the geographic distribution of volcanoes, volcanoes and man (the volcanic risk).
Seismic phenomena: the theory of elastic rebound, the seismic cycle, types of seismic waves and their propagation and registration, the force of an earthquake (scales of intensity and magnitude), the geographic distribution of earthquakes, the seismic activity and the man (seismic risk)
Plate tectonics: the internal structure of the Earth, the structure of the crust, the Earth's magnetic field, Earth’s internal heat, the convective mantle, from the hypothesis of the drift of the continents to the formulation of the theory of plate tectonics.
The Earth as an integrated system: interaction between the different systems of the planet (biosphere, atmosphere, hydrosphere, lithosphere, cryosphere), the earth's atmosphere, climate and meteorological phenomena, renewable and non-renewable natural resources.
( reference books)
Capire la Terra
J.P. Grotzinger, T-H Jordan
(Terza edizione italiana condotta sulla settima edizione americana)
Il Globo Terrestre e la sua evoluzione
E. L. Palmieri e M. Parotto
Sesta Edizione (2008)
Educational material distributed during the course
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12
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GEO/03
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96
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Elective activities
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20410112 -
STRUTTURA E FUNZIONE DELLE 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.
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GASPERI TECLA
( syllabus)
Cultural skills: The course aims to provide students with the chemical basis of the structure, the properties, and the reactivity of the main classes of molecules present in food, as well as to illustrate the possible chemical modifications that these constituents undergo during the process cooking and/or storage.
Methodological skills: at the end of the course, the student will be able to analyze and discuss the mechanisms of interaction and transformation of the most important macro and micronutrient classes present in food, as well as how to carry out a qualitative and quantitative analysis of such constituents using HPLC.
The course is divided into 3 main sections:
Part 1: an overview of the principal classes of molecules (sugars, polysaccharides, lipids, proteins) that are present in food. The chemical properties of such substances dramatically condition the most important chemical and physical features of every food.
Part 2: the various substances are going to be gathered and addressed with respect the kind of contribution given to each food (i.e. colours, flavouring, vitamins, preservatives, poisonous compounds, minerals).
Part 3: Water.
( reference books)
Tom P Coultate in "La chimica degli Alimenti", Zanichelli
Paolo Cabras, Aldo Martelli in " Chimica degli Alimenti", Piccin
Patrizia Cappelli, Vanna Vannucchi in "Principi di Chimica degli Alimenti", Zanichelli
Lecture notes and bibliographical references will be provided
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6
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CHIM/06
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40
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-
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12
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Elective activities
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ITA |
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20402520 -
PLANT BIOTECHNOLOGY FOR THE GENETIC IMPROVEMENT OF FOOD CROPS
(objectives)
THE PREVALING TRAINING OBJECTIVE OF THE COURSE IS THE IN-DEPTH KNOWLEDGE OF GENETIC TRANSFORMATION TECHNIQUES OF PLANTS AND POSSIBLE APPLICATIONS OF VEGETABLE BIOTECHNOLOGIES IN AGRICULTURE AND IN THE PRODUCTION OF NEW MOLECULES. THE COURSE WILL GIVE INFORMATION ALSO ON EMERGING TECHNOLOGIES, SUCH AS TRANSCRITTOMICA, PROTEOMICA, METABOLOMICA, AND DISCUSS THEIR IMPORTANCE IN VEGETABLE BIOTECHNOLOGIES. ANOTHER IMPORTANT OBJECTIVE OF THE COURSE IS TO PREPARE STUDENTS TO LABORATORY AND RESEARCH ACTIVITIES IN THE FIELDS OF VEGETABLE BIOTECHNOLOGIES AND THE FOOD INDUSTRY, AS ALSO TO THE CRITICAL ANALYSIS OF THE SCIENTIFIC INFORMATION.
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20402520-1 -
MODULO 1
(objectives)
THE PREVALING TRAINING OBJECTIVE OF THE COURSE IS THE IN-DEPTH KNOWLEDGE OF GENETIC TRANSFORMATION TECHNIQUES OF PLANTS AND POSSIBLE APPLICATIONS OF VEGETABLE BIOTECHNOLOGIES IN AGRICULTURE AND IN THE PRODUCTION OF NEW MOLECULES. THE COURSE WILL GIVE INFORMATION ALSO ON EMERGING TECHNOLOGIES, SUCH AS TRANSCRITTOMICA, PROTEOMICA, METABOLOMICA, AND DISCUSS THEIR IMPORTANCE IN VEGETABLE BIOTECHNOLOGIES. ANOTHER IMPORTANT OBJECTIVE OF THE COURSE IS TO PREPARE STUDENTS TO LABORATORY AND RESEARCH ACTIVITIES IN THE FIELDS OF VEGETABLE BIOTECHNOLOGIES AND THE FOOD INDUSTRY, AS ALSO TO THE CRITICAL ANALYSIS OF THE SCIENTIFIC INFORMATION.
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Derived from
20402520-1 MODULO 1 in BIOLOGIA PER LA RICERCA MOLECOLARE, CELLULARE E FISIOPATOLOGICA LM-6 N0 TAVLADORAKI PARASKEVI
( syllabus)
THREE ARE THE MAIN ARGUMENTS OF THE COURSE: GENE TRANSFER TECHNIQUES; APPLICATIONS OF PLANT BIOTECHNOLOGY; ANALYSIS OF RISKS AND BENEFITS OF PLANT GENETIC MANIPULATION.
IN DETAIL, DURING THE COURSE THE FOLLOWING ARGUMENTS ARE DISCUSSED:
TECHNIQUES FOR GENE TRANSFER INTO THE NUCLEAR AND CHLOROPLASTIC GENOME; TECHNIQUES FOR IN VITRO CULTURE OF PLANT CELLS; USE OF SELECTABLE GENE MARKERS AND REPORTER GENES; STRATEGIES TO REMOVE SELECTABLE GENE MARKERS FROM TRANSGENIC PLANTS; INDUCIBLE EXPRESSION OF TRANSGENES IN PLANTS; TRANSIENT EXPRESSION OF GENES IN PLANTS; GENE SILENCING IN PLANTS; ‘GENE TARGETING’ IN PLANTS; GENOME EDITINGIN IN PLANTS; PLANTS WITH IMPROVED NUTRITIONAL VALUE; PRODUCTION OF ANTIBODIES AND VACCINES IN TRANSGENIC PLANTS; BIOTECHNOLOGICAL STRATEGIES TO OBTAIN PLANTS RESISTANT TO HERBICIDES, PATHOGENS AND ENVIRONMENTAL STRESSES; PLANTS WITH INCREASED PHOTOSYNTHETIC RATE; BIOSAFETY AND BIOETHICAL ISSUES RELATED TO PLANT BIOTECHNOLOGY; EMERGING TECHNOLOGIES AND PLANT BIOTECHNOLOGY.
( reference books)
-Recommended textbooks:
1. BIOCHEMISTRY AND MOLECULAR BIOLOGY OF PLANTS (2000) BUCHANAN B.B, GRUISSEM W., JONES R.L., AMERICAN SOCIETY OF PLANT PHYSIOLOGISTS, ROCKVILLE, MARYLAND.
2. BIOLOGIA CELLULARE E BIOTECNOLOGIE VEGETALI (2011) COZZOLINO S., DI SANSEBASTIANO G.P., FORNI C., GENRE A., LANFRANCO L., MICCHELI A., PASQUA G., TRAINOTTI L., VALLETTA A.
3. HANDBOOK OF PLANT BIOYECHNOLOGY (2004) CHRISTOU P., KLEE H., HOBOKEN, (N.J.), WILEY.
4. PLANT BIOTECHNOLOGY AND TRANSGENIC PLANTS (2002) OKSMAN-CALDENTEY K.-M., BARZ W.H., NEW YORK, DEKER.
-Scientific articles published in international journals (pdf files will be provided).
-Lecture notes will be provided.
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4,5
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BIO/04
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36
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Elective activities
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ITA |
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20402520-2 -
MODULO 2
(objectives)
THE PREVALING TRAINING OBJECTIVE OF THE COURSE IS THE IN-DEPTH KNOWLEDGE OF GENETIC TRANSFORMATION TECHNIQUES OF PLANTS AND POSSIBLE APPLICATIONS OF VEGETABLE BIOTECHNOLOGIES IN AGRICULTURE AND IN THE PRODUCTION OF NEW MOLECULES. THE COURSE WILL GIVE INFORMATION ALSO ON EMERGING TECHNOLOGIES, SUCH AS TRANSCRITTOMICA, PROTEOMICA, METABOLOMICA, AND DISCUSS THEIR IMPORTANCE IN VEGETABLE BIOTECHNOLOGIES. ANOTHER IMPORTANT OBJECTIVE OF THE COURSE IS TO PREPARE STUDENTS TO LABORATORY AND RESEARCH ACTIVITIES IN THE FIELDS OF VEGETABLE BIOTECHNOLOGIES AND THE FOOD INDUSTRY, AS ALSO TO THE CRITICAL ANALYSIS OF THE SCIENTIFIC INFORMATION.
-
Derived from
20402520-2 MODULO 2 in BIOLOGIA PER LA RICERCA MOLECOLARE, CELLULARE E FISIOPATOLOGICA LM-6 N0 TAVLADORAKI PARASKEVI
( syllabus)
THREE ARE THE MAIN ARGUMENTS OF THE COURSE: GENE TRANSFER TECHNIQUES; APPLICATIONS OF PLANT BIOTECHNOLOGY; ANALYSIS OF RISKS AND BENEFITS OF PLANT GENETIC MANIPULATION.
IN DETAIL, DURING THE COURSE THE FOLLOWING ARGUMENTS ARE DISCUSSED:
TECHNIQUES FOR GENE TRANSFER INTO THE NUCLEAR AND CHLOROPLASTIC GENOME; TECHNIQUES FOR IN VITRO CULTURE OF PLANT CELLS; USE OF SELECTABLE GENE MARKERS AND REPORTER GENES; STRATEGIES TO REMOVE SELECTABLE GENE MARKERS FROM TRANSGENIC PLANTS; INDUCIBLE EXPRESSION OF TRANSGENES IN PLANTS; TRANSIENT EXPRESSION OF GENES IN PLANTS; GENE SILENCING IN PLANTS; ‘GENE TARGETING’ IN PLANTS; GENOME EDITINGIN IN PLANTS; PLANTS WITH IMPROVED NUTRITIONAL VALUE; PRODUCTION OF ANTIBODIES AND VACCINES IN TRANSGENIC PLANTS; BIOTECHNOLOGICAL STRATEGIES TO OBTAIN PLANTS RESISTANT TO HERBICIDES, PATHOGENS AND ENVIRONMENTAL STRESSES; PLANTS WITH INCREASED PHOTOSYNTHETIC RATE; BIOSAFETY AND BIOETHICAL ISSUES RELATED TO PLANT BIOTECHNOLOGY; EMERGING TECHNOLOGIES AND PLANT BIOTECHNOLOGY.
( reference books)
-Recommended textbooks:
1. BIOCHEMISTRY AND MOLECULAR BIOLOGY OF PLANTS (2000) BUCHANAN B.B, GRUISSEM W., JONES R.L., AMERICAN SOCIETY OF PLANT PHYSIOLOGISTS, ROCKVILLE, MARYLAND.
2. BIOLOGIA CELLULARE E BIOTECNOLOGIE VEGETALI (2011) COZZOLINO S., DI SANSEBASTIANO G.P., FORNI C., GENRE A., LANFRANCO L., MICCHELI A., PASQUA G., TRAINOTTI L., VALLETTA A.
3. HANDBOOK OF PLANT BIOYECHNOLOGY (2004) CHRISTOU P., KLEE H., HOBOKEN, (N.J.), WILEY.
4. PLANT BIOTECHNOLOGY AND TRANSGENIC PLANTS (2002) OKSMAN-CALDENTEY K.-M., BARZ W.H., NEW YORK, DEKER.
-Scientific articles published in international journals (pdf files will be provided).
-Lecture notes will be provided.
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1,5
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BIO/04
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15
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Elective activities
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ITA |
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20410381 -
GROUNDWATER IN THE AGRI-FOOD SECTOR
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6
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GEO/05
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Related or supplementary learning activities
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ITA |
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Università Roma Tre