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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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20402477 -
PROFESSIONE ENOGASTRONOMO 3 (ULTERIORI ATTIVITÀ FORMATIVE-ART.10, COMMA 5 LETTERA D)
(objectives)
THE AIM OF THE COURSE, THROUGH THEMATIC SEMINARS HELD BY PROFESSIONALS AND EXPERTS IN THE FOOD AND WINE SECTOR, IS TO PRESENT THE DIFFERENT ASPECTS OF POSSIBLE PROFESSIONAL OUTLETS
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1
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-
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-
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-
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-
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Other activities
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ITA |
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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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-
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-
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Final examination and foreign language test
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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 -
FOOD, DRINKS AND TYPICAL PRODUCTS
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20402445-2 -
FOOD, DRNKS AND TYPICAL PRODUCT - MODULE II
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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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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 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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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)
C.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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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 CHAINS.
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D'ERRICO RITA MARIA MICHELA
( syllabus)
The study program will be formed of tre different branches:1) A brief panorama of contemporary economic history with particular attention to the birth and development of the food manufacturing industry and to the evolution of the post-unification consumer market within a wider context of the growth of the Italian industrial sector.2) The cultural characteristics of the Italian landscape with its inestimable heritage made up of artistic and natural treasures and a culture of craftsmanship. This landscape is at the heart of the image Italy projects to the rest of the world. Agriculture and its unique characteristics and the process of transformation which affects humans and the landscape alike in a drive towards the future. Sustainability within the food and agricultural industry as a mark of excellence in Italian manufacturing. 3) The history of food in Italy and its associated traditions and manufacturing techniques; identifying unique traits in Italian manufacturing and in the rise of wine and food connoisseurship; Specific characteristics in Italy’s creation of a commercial trading network and the birth of some prominent made in Italy brands.
( reference books)
Cameron-Neal, Storia economica del mondo, Il MulinoBevilacqua, Storia dell’agricoltura, MarsilioFlandrin-Montanari, Storia dell’Alimentazione, Universale Laterza
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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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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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SARDONE ROBERTA
( syllabus)
The course aims to provide a wide analysis of the composition and structural characteristics of the Italian agri-food system, also in relation to recent dynamics and evolution, with particular attention to the following matters:
- 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: between alternative sources of farm income and production of public goods and services required by citizens
- The main features of the Italian agri-food supply: specialization, compliance with environmental protection (Bio), qualitative characteristics of supply (PDO, PGI, TSG), prevention of the risks related to the Italian sounding, structure and organization of the agri-food chains (focus on the more relevant productions), composition of national production and balanced dietary regime
- The fisheries and aquaculture sector
- Consumption trends: the purchasing preferences of Italians between economic crisis and new lifestyles
- The characteristics of distribution: from traditional retailers to the more innovative forms of supply (short chains)
- The Urban Food Policies
- Agro-food specialization of identified areas and the associations of identity: from the food and wine routes to the networks of municipalities (wine roads, food and wine routes, City of Olive Oil, City of Bio, Truffle City etc.)
Participation to seminars or study visit may complete the programme of the course.
( reference books)
1. Annuario dell’agricoltura italiana, Volume 2017, capitoli vari, CREA Centro Politiche e Bioeconomia;
2. L’agricoltura italiana conta 2018, CREA Centro di Politiche e Bioeconomia;
3. Bioreport 2017-18, Rete Rurale Nazionale;
4. Il settore ittico in cifre 2015, CREA;
5. Agricoltura, cibo e città, CURSA, 2014;
6. R. Fanfani, R. Sardone (2017), La diversificazione delle attività in agricoltura: opportunità, sviluppo dei redditi e nuove sfide della societภin Annali dell’Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
7. FIPE, Ristorazione, Rapporto 2018, Ufficio Studi Confcommercio
8. ISMEA-Qualivita, Rapporto 2018;
9. ISMEA (2018), Agriturismo e multifunzionalità. Scenario e prospettive. Rapporto RRN
10. ISTAT (2018), Le aziende agrituristiche in Italia, Rapporto 2017
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GIARE' FRANCESCA
( syllabus)
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.).
( reference books)
Annuario dell’agricoltura italiana, Volume 2016, capitoli vari, CREA Centro Politiche e Bioeconomia;
- R. Fanfani (1999), L’agricoltura in Italia, Il Mulino, Bologna
- 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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Optional group:
COMUNE Orientamento unico OBBLIGATORI (1 ESAME DA 6 CFU) - (show)
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6
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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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LUCCHETTI MARIA CLAUDIA
( reference books)
A copy of the slides used during lecturers and useful papers will be provided for free by the teacher.
Material for additional and deeper informations will be provided for free during the course, if required
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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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-
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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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Devirgiliis 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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ARIENZO Alyexandra
( syllabus)
The course will focus on the methods used for the detection and quantification of microorganisms in food samples, including pathogenic bacteria, according to the intrinsic properties of different food samples and the operating procedures specified by international standards. Emphasis will be given to European regulatory requirements and voluntary standards. Traditional microbiological methods, referred by law as reference methods for the evaluation of food quality and safety, will be analyzed in detail. Special attention will also be dedicated to alternative methods recently in use or under investigation for the analysis of food samples including biochemical, immunological and genetic methods. The advantages and drawbacks linked to the different approaches will also be analyzed.
During laboratory activities students will evaluate safety of different food samples through the application of reference microbiological techniques for the detection and quantification of the microorganisms of interest, following the entire analytical process, from sampling to final confirmation.
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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)
OBIETTIVO DEL CORSO È ILLUSTRARE I CARATTERI DELLE PRINCIPALI CULTURE ALIMENTARI, EVIDENZIANDO IL LORO CAMBIAMENTO NEL TEMPO IN FUNZIONE DELLA TRASFORMAZIONE DELLE SOCIETÀ DA AGRICOLE A INDUSTRIALI
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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 2017, 424 p., € 14,00.
A book to be chosen from:
Cibo, a cura di Ester Fano, Nora McKeon e Giancarlo Monina, “Parolechiave”, 58, dicembre 2017, 240 p., € 22,00.
Massimo Montanari, Il cibo come cultura, Roma-Bari, Laterza, 2017, 186 p., € 10,00
Essays of your choice (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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Related or supplementary learning activities
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ITA |
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Optional group:
Corsi a libera scelta - (show)
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12
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20401078 -
NATURAL PRODUCTS CHEMISTRY
(objectives)
The course aims to provide students with an overview of naturally occurring compounds implicated in major biological processes, along with some aspects of their chemical behavior. Knowledge will be provided on the chemical synthesis of the main natural polymers through solid phase techniques and application of natural macromolecules in organic synthesis. Finally, we will know about the use of databases for the search for the chemical and biological properties of organic substances.
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Derived from
20402508 CHIMICA DELLE SOSTANZE NATURALI E DELL'AMBIENTE in Biodiversità e gestione degli ecosistemi LM-6 N0 TOFANI DANIELA
( syllabus)
Introductory notes on the chemistry of natural substances. Characteristics of secondary metabolites. Allelopatic substances. The biosintetic ways of secondary metabolism.
Metabolism of acetate. Prostaglandins. Aromatic polychetides. Anthraquinones. Cannabinoids. Aflatoxins. Tetracycline.
The metabolism of shikimato. Biogenesis of shikimato. Cinnamic acids. Lignins. Fenilpropani. Benzoic acids. Coumarins. Flavonoids. Tannins. Isoflavones. Terpenoid chinons.
The metabolism of the mevalonate. Biogenesis of mevalonic acid. The various types of terpens and derived compounds. Iridoids. Gibberellins. Structural characteristics of animal steroids. Phytosterols.
Alcaloids: definition, original amino acids and nomenclature. Biosynthesis and activities of the main types of alcaloids: cocaine, nicotine, curari, morphine, loganin, lysergic acid, coniine.
Notes on carbohydrates. Cianogenic glucosides. Streptomycin.
Secondary metabolites of peptidic origin. Interferons. Opious peptides. Peptidic toxins: ricina and botulino. Penicillins.
( reference books)
P.M. Dewick : Medicinal Natural Products, Wiley
Files of lessons that can be downloaded from the professor's website
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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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-
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Elective activities
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ITA |
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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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-
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Elective activities
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ITA |
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20410381 -
GROUNDWATER IN THE AGRI-FOOD SECTOR
(objectives)
THE COURSE WILL EXPLAIN THE HYDROGEOLOGICAL PROCESSES AT THE ORIGIN OF THE AVAILABILITY OF GROUNDWATER RESOURCES FOR THE HUMAN CONSUMPTION. STARTING WITH THE DEFINITION OF THE CONTINENTAL WATER CYCLE, SKILLS ABOUT THE RECHARGE, THE CIRCULATION AND THE OUTFLOW OF GROUNDWATER WILL BE ACHIEVED. THE COURSE WILL BE PROVIDE SPECIFICATIONS ON THE CRITERIA FOR CLASSIFICATION OF DRINKING WATERS AND MINERAL WATERS, BASED ON THE HYDROGEOLOGICAL FEATURES. THE ULTIMATE OBJECTIVE OF THIS COURSE IS TO ALLOW A BETTER UNDERSTANDING OF THE GEOLOGICAL AND HYDROGEOCHEMICAL MECHANISMS RESPONSIBLE FOR THE DIFFERENT CHEMICAL COMPOSITION OF THE DRINKING WATER AND THE GENESIS OF THE MAIN ITALIAN MINERAL WATERS.
ALSO, THE COURSE INCLUDES EDUCATIONAL TOURS IN NATURAL SPRING AREAS AND IN MINERAL WATER PUMPING AND BOTTLING PLANTS.
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MASTRORILLO LUCIA
( syllabus)
1) Basic concepts on the uses and the protection of the groundwater resources
Water cycle, differences between groundwater reserves and resources, different uses of groundwater, groundwater quality and quantity protection
2) Hydrogeological budget.
Components of the hydrogeological budget and the methods for the measurement of the main hydrological parameters (rainfall, temperature, evapotranspiration, discharge..)
3) Basic concepts on geology.
Types and composition of rocks, Rocks cycle with information about the plate tectonic, igneous and volcanic rocks, sedimentary rocks and metamorphic rocks
4) Hydrogeology
Physical parameters of the rocks in relationship with the groundwater (porosity and permeability); distinction between aquifer, aquiclude and aquitard; recharge of an aquifer; groundwater circulation in a phreatic or in a confined aquifer; description of the meaning and the types of springs
5) Hydrogeochemistry
Water – rocks interaction and the effects on the chemical characteristics of groundwater; groundwater types, information about groundwater sampling methods
6) Main regional aquifers in Central Italy: description of the qualitative and quantitative characteristics of these aquifers according to different geological features (carbonate, volcanic, alluvial and coastal aquifers)
7) Groundwater resources for human consumption.
Drinking use (aqueduct water and mineral waters), irrigation use; chemical requirements of the water for human consumption according to the national laws,
8) Main laws concerning the management and the protection of the groundwater
( reference books)
Pietro Celico ELEMENTI DI IDROGEOLOGIA LIGUORI Ed. (2003)
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6
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GEO/05
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48
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-
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-
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-
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Elective activities
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ITA |
20410514 -
MEASUREMENTS, INSTRUMENTS AND SENSORS FOR FOOD INDUSTRY
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LECCESE FABIO
( syllabus)
First Part: Metrological Section
Concept of Measure and its Philosophical Interpretation, Definition of the Concept of Quality, Definition of Measure, General Algorithm for Measures, Concept of Uncertainty, Measure Scales: Identity, Ordinal and Extensive, No-Direct Measures, International Measurement System, Standard, Measure Methods, Instrumentation.
Concepts of Sensor and Trasducer, Examples of Sensors, Examples and Applications of Sensors in the Agro-Food Chain, Introduction to the Analogical and Digital Measurement Chain, the Monitoring, the Feedback, Typical Instrumentation for Agro-Food Applications.
Introduction to Organoleptic Metrology, Quality Food Evaluation, Realization of an Example of Survey Module for Organoleptic Test, Test for the Quality Food Evaluation.
Second Part: Chemical Section
Definition and fundamental quantities: response, sensitivity, reversibility, resolution, noise, limit of detection, accuracy and reproducibility, drift.
Sensors and dosimeters: differences and characteristics.
Chemistry related to the sensing mechanisms: VOCs (Volatile organics compounds), gas-solid, liquid-solid interactions.
The electronic nose and the technologies related to the Gas Sensing: Metal Oxide Semiconductor Sensors (MOS), Quartz Crystal Microbalance (QCM), Surface Acoustic Wave sensors (SAW), Amperometric sensors, Optical sensors, Pellistor sensors, Conductive Organic Polymer sensors.
Applications of the electronic nose: eg. discrimination of origin of wines, authenticity of dairy products, discrimination of coffee based on the volatile fraction, aging of fish products based on the detection of amines, aging of fruit and meat on the volatile fraction, classification of EVO oils etc.
The electronic tongue and the technologies related to sensors in liquid: potentiometric sensors, arrays of voltammetric sensors, optical sensors.
Applications of electronic tongue: monitoring of commercial water samples, detection of the organic fraction in fruit-based drinks, studies of the origin of tea.
Spectroscopic techniques as a validation tool in the food and wine field
( reference books)
Slides provided by the Professor.
-
TORTORA LUCA
( syllabus)
First Part: Metrological Section
Concept of Measure and its Philosophical Interpretation, Definition of the Concept of Quality, Definition of Measure, General Algorithm for Measures, Concept of Uncertainty, Measure Scales: Identity, Ordinal and Extensive, No-Direct Measures, International Measurement System, Standard, Measure Methods, Instrumentation.
Concepts of Sensor and Trasducer, Examples of Sensors, Examples and Applications of Sensors in the Agro-Food Chain, Introduction to the Analogical and Digital Measurement Chain, the Monitoring, the Feedback, Typical Instrumentation for Agro-Food Applications.
Introduction to Organoleptic Metrology, Quality Food Evaluation, Realization of an Example of Survey Module for Organoleptic Test, Test for the Quality Food Evaluation.
Second Part: Chemical Section
Definition and fundamental quantities: response, sensitivity, reversibility, resolution, noise, limit of detection, accuracy and reproducibility, drift.
Sensors and dosimeters: differences and characteristics.
Chemistry related to the sensing mechanisms: VOCs (Volatile organics compounds), gas-solid, liquid-solid interactions.
The electronic nose and the technologies related to the Gas Sensing: Metal Oxide Semiconductor Sensors (MOS), Quartz Crystal Microbalance (QCM), Surface Acoustic Wave sensors (SAW), Amperometric sensors, Optical sensors, Pellistor sensors, Conductive Organic Polymer sensors.
Applications of the electronic nose: eg. discrimination of origin of wines, authenticity of dairy products, discrimination of coffee based on the volatile fraction, aging of fish products based on the detection of amines, aging of fruit and meat on the volatile fraction, classification of EVO oils etc.
The electronic tongue and the technologies related to sensors in liquid: potentiometric sensors, arrays of voltammetric sensors, optical sensors.
Applications of electronic tongue: monitoring of commercial water samples, detection of the organic fraction in fruit-based drinks, studies of the origin of tea.
Spectroscopic techniques as a validation tool in the food and wine field
( reference books)
Slides provided by the Professor
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| 3
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CHIM/03
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24
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-
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-
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-
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Elective activities
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| 3
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ING-INF/07
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24
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-
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-
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-
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Elective activities
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ITA |
|
20410554 -
SCIENTIFIC COMMUNICATION AND MARKETING IN THE SOCIAL AGE.
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6
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SECS-P/08
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-
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-
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-
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-
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Elective activities
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ITA |
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Università Roma Tre