Optional group:
COMUNE Orientamento unico OBBLIGATORI (30 CFU) - (show)
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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 .
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SCALA VALERIA
( syllabus)
Plant Pathology is the discipline that studies the interaction between plants, pathogens and the environment. Safety in food production is one of the hallmarks of global strategies aimed at ensuring food for all for the future. Currently the production of food of plant origin is severely compromised by the increasingly pressing challenge posed by pathogens. These latter directly deplete nutrient resources by deteriorating and sometimes eliminating crops: indirectly worsen the quality of food by forcing farmers to use pesticides and by releasing mycotoxins into the crops, secondary metabolites of fungal origin harmful to humans and animals. The Plant Pathology therefore has as its primary purpose the study of pathogens, of the main defensive strategies of plants, the defensive strategies implemented by man and the recognition of symptoms of the main diseases that put at risk the quantity and quality of agricultural production.
Students who have passed the exam will be able to know and understand (acquired knowledge)
- The concept of the pyramid of the disease
- The different types of phytopathogens: viruses, bacteria and fungi
- The diagnosis of plant pathogens
- The cycle of infection and the ecology of a pathogen
- The basis of defensive strategies, innate, of plants
- Taxonomically important structures in the recognition of a pathogen
- The main symptoms of diseases of cultivated plants
Students who have passed the exam will be able to (acquired skills):
- Identify the main factors causing illness in the main crops
- Establish the salient features of a cycle of infection of a pathogen
- Identify the main pathogens (bacteria and fungi)
- Identify disease symptoms caused by viruses, bacteria and fungi in major crops
- Outline standard strategies for controlling plant diseases
( reference books)
Testi consigliati
Fondamenti di patologia vegetale
di Alberto Matta, Roberto Buonaurio, Aniello Scala
Editore: Pàtron
Edizione: 2
A cura di: F. Favaron, F. Scala
Data di Pubblicazione: 2017
EAN: 9788855533829
ISBN: 8855533827
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20410385 -
PHILOSOPHY AND SEMIOTICS 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.
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IANNELLI FRANCESCA
( syllabus)
During the course, we will particularly engage with the multifaceted philosophical category of taste, first in 18th-century aesthetics (from Hume to Kant), and then consider its philosophical (in Feuerbach) and artistic interpretations and resonances in cinema, literature (e.g., futurism) and contemporary art, both Western and Eastern.
( reference books)
- David Hume, La regola del gusto, in D. Hume, La regola del gusto e altri saggi, a cura di G. Preti, Abscondita, Milano 2006, pp. 11-33.
- Immanuel Kant: Riflessioni sul Gusto. Centro Internazionale Studi di Estetica, no. 436 and 485 (p. 28), no. 744 (p. 41), no. 747 (p. 42), no. 767 (p. 43), no. 868 (p. 55), no. 1512 (pp. 74-76).
- Immanuel Kant: Critica della facoltà di giudizio, edited by Emilio. Garroni and Hansmichael Hohenegger, Turin, Einaudi, 1999, pp. 46-55, §6-9.
By choice:
- L' uomo è ciò che mangia di Ludwig Feuerbach Bollati Boringhieri, a cura di Andrea Tagliapietra, Bollati Boringhieri, 2017.
- Cucina Futurista, Manifesti teorici, menu e documenti, a cura di G. A. Pantasso, Abscondita 2015, pp. 11-27.
Attending students should choose only one paper from the following four essays (all required for nonattending students) in: Dal gusto al disgusto. L'estetica del pasto di M. Mazzocut-Mis, Raffaello Cortina Editore, Milano, 2015:
- VINCENZI, Paola, La rivoluzione dei sensi, pp. 15-52.
- MAZZOCUT-MIS, Maddalena, A Tavola!... Nel Settecento, pp. 61-93.
- FELOJ, Serena, Dal gusto palatale alla morale. Il disgusto come sentimento, pp. 127-145.
- BERTOLINI, Michele, Lo spettatore alla prova del disgusto, pp. 181-201.
A text of your choice from the following:
- Donald Richie, Sull’estetica giapponese, Lindau, Torino 2009.
- Aldo Tollini, La cultura del tè in Giappone e la ricerca della perfezione, Einaudi, Torino 2014 (Introduction, ch. 1, 2 and 6)
Classroom viewing followed by discussion and by a written questionnaire of the following Films (viewing of which is also mandatory for nonattendees) is planned:
Il gusto degli altri, di Agnès Jaoui, Francia, 2000
Le ricette della signora Toku, di Naomi Kawase, Giappone, 2015
Tampopo, di Jūzō Itami, Giappone, 1985
Everyday is a good day, di Omori Tatsushi 2018
Vatel, di Roland Joffé, Francia/Gran Bretagna, Belgio, 2000
Il pranzo di Babette, di Gabriel Axel, Danimarca, 1987
Vita futurista, di Arnaldo Ginna, Italia, 1916
Morte di un maestro del tè, di Kei Kumai, Giappone, 1989
Eat, di Andy Warhol, USA, 1963
Julie & Julia, di Nora Ephron, USA, 2009
Big Night, di Stanley Tucci e Campbell Scott, USA, 1996
Lunchbox, di Ritesh Batra, India/Francia/Germania/USA/Canada, 2014
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M-FIL/04
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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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20402464-1 -
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.
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6
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SECS-P/02
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48
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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.
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SECS-P/08
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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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SARDONE ROBERTA
( syllabus)
“Politiche agricole, sviluppo economico e sicurezza alimentare” (B)
This part of 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
First Term
The role of the agri-food system within the Italian economy:
Structure, economic relevance and evolution of agricultural sector
The diversification in the Italian agriculture: alternative sources of farm income, production of public goods and services for citizens
Structure and economic relevance of food industry
Structure, economic relevance and evolution of food consumption: new lifestyles in Italy
The characteristics of distribution: from traditional retailers to the more innovative forms of supply (short chains)
Second Term:
The fishery and aquaculture sectors
The Italian agri-food international trade
Compliance with environmental protection of agriculture: Organic and Biodynamics Farming
Quality Products (PDO, PGI, TSG)
Tourism and Eno-gastronomy
Country and City relationship, Urban and Periurban Agriculture
Food Policies
( reference books)
Useful Tests for the Course “Politiche agricole, sviluppo economico e sicurezza alimentare” (B)
Annuario dell’agricoltura italiana, Volumi vari, capitoli vari, CREA Centro Politiche e Bioeconomia;
L’agricoltura italiana conta 2019, CREA Centro di Politiche e Bioeconomia;
Bioreport 2020, 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 societภin Annali dell’Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna.
FIPE, Ristorazione, Rapporto 2019, Ufficio Studi Confcommercio
ISMEA-Qualivita, Rapporto, anni vari;
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GIARE' FRANCESCA
( syllabus)
It will be presented topic related to the relationship between the agro-food sector and the socio-economic and cultural contexts, with particular attention to the following aspects:
- Agriculture and agri-food sector: evolution, main characteristics, strengths and critical issues
- Agricultural Policies
- relationship among health, lifestyle 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 social 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.).
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96
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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).
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ALFIERI ARCADIO
( syllabus)
Catering as the main user of gastronomic technologies
Food consumption outside the home - Terminology of catering - Structure and organization of catering in Italy (traditional and modern commercial catering, collective, automatic, etc.) – Main format of meal delivery points - Main operators in the Italian catering market and related strategies and brands - General information on the catering supply chain.
Supply and storage of food products
Brief description of the operating flow of purchases with analysis of: Search, selection and evaluation of suppliers - Orders and purchase contracts - Calculation of the Reorder Point - Calculation of the purchase Economic Lot - Systems and methods of transport, receipt and control of food goods - Storage, operational management and inventory accounting of warehouse.
Physical structure and operating principles of catering systems
The kitchen structure, lay out and main features - Restaurant room requirements - Main kitchen equipment for commercial and collective catering - Organization of the catering system - Centralization in catering systems - Production parameters and optimization of catering systems.
Basic operations of food preparation and cooking methods
Preliminary actions necessary for the preparation of foods (Cutting, Extraction, Combination, etc.) and their mechanization with particular regard to the preparation of vegetables and meat - Modern food processing machines - The use of heat in the food cooking processes ( Conduction, Convection, Radiation, Induction) - Analysis of the cooking of vegetables, meat and other foods (Cereals, Eggs, Milk) with particular deepening of the cooking process with fats and special attention to the transformations that undergo the various foods.
New gastronomic technologies
General information on the latest gastronomic methods with particular regard to the following techniques: Vacuum cooking - Roner - Pacojet - Sonication - Confit - Molecular cuisine (Gelification, spherification, emulsion, pressurization with siphon, suspension, pulverization, cooling with liquid nitrogen, frying in sugar) .
Techniques and methods for the distribution of meals
Transported Meals - The logic of temperature links - conventional system and deferred link system Cook and serve – Cook and Chill (refrigerated and frozen) - Packing and transport of meals (systems and equipment).
Fundamentals of economic management of catering
Determination of the costs of the food courses (recipes and standard costs) - Methods for the definition of the mark-up - Fundamental elements of the company balance and calculation of break even and profit.
The business management system through the adoption of voluntary norms
System certifications (quality, environment, worker safety, social accountability) - Certifications related to food safety and organic production.
Sustainable development for food production companies.
The ethical aspects involved – Environmental, social and economic implications – Eco-friendly MOCA - The calculation of carbon foot print applied to food - The commercial implications of sustainable development.
( reference books)
• Lecture notes by the teacher
• S. Ciappellano – Manuale della ristorazione – Casa Editrice Ambrosiana
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AGR/15
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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 ).
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12
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Optional group:
Corsi a libera scelta - (show)
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12
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20410303 -
BIOTECNOLOGIE PER IL MIGLIORAMENTO GENETICO DELLE PIANTE
(objectives)
The course will provide knowledge on the metabolism of plants in relation to the production of secondary metabolites and defense responses to stress. In addition, they will learn biotechnology methods aimed at the production of plants characterized by improved adaptability and stress resistance, increased productivity and a higher nutritional value. Part of the course will focus in particular on strategies aimed at improving the production and quality of grapes and wine.
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Derived from
20410303 BIOTECNOLOGIE PER IL MIGLIORAMENTO GENETICO DELLE PIANTE in Biologia Molecolare, Cellulare e della Salute LM-6 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 palstidic genome; Techniques for in vitro culture of plant cells; Use of selectable gene markers and reporte genes; Strategies to remove selectable markers from transgenic plants; Inducible expressione of transgenes in plants; Transient expression of genes in plants; Gene silencing in plants and applications; 'Gene targeting' in plants; 'Genome editing' in plants; Plants with improved nutritional value; Production of various molecules, such as 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. HANDBOOK OF PLANT BIOYECHNOLOGY (2004) CHRISTOU P., KLEE H., HOBOKEN, (N.J.), WILEY.
3. 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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BIO/04
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20410554 -
SCIENTIFIC COMMUNICATION AND MARKETING IN THE SOCIAL AGE.
(objectives)
The aim of the class will be the comprehension and the in-depth analysis of the scientific communication process through the main digital channels and social media (Facebook, Instagram, Twitter e Linkedin). Main subjects Digital communication, marketing mix, social media strategy, digital language and editorial plan, community and influencer-oriented marketing. The course will involve a final project work where students will be asked to work together in groups
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VITALINI Francesca
( syllabus)
In today's world, dominated by digital, communication has become fundamental in every role. Also - we could say above all - for scientists, in particular those who deal with food and wine culture.
The course aims to understand and deepen the communication process in science, in food and wine science, mainly through the most important digital channels and social media (Facebook, Instagram, Twitter, LinkedIn, YouTube, TikTok). From digital communications to scientific and food and wine journalism, from influencer marketing to social media strategy, the course will provide the tools to navigate and be successful in the current digital communication era.
You will have the opportunity to get to know and learn how to manage social media through concrete activities. There will also be an opportunity to meet and interact with various communicators: journalists, communication managers and chefs.
A prejudice surrounds the world of scientific communication: the idea that scientists cannot make themselves understood well by the general public. Together we will work to defeat it, through the search of the right balance between the complexity of food and wine science and culture, and the need to make it accessible to all through good communication.
The lessons will address the following themes:
- What is communication? (communication, marketing, journalism)
- Communication models and tools in Science
- Wordpress
- Fake news and how to fight them
- The Digital Revolution
- Internet, Google and indexing
- Facebook and Facebook Ads
- Instagram and Instagram Ads
- LinkedIn
- Twitter and Twitter Ads
- Tik Tok
- YouTube
- The activity of the social media manager
- How to practice and communicate food sustainability
( reference books)
- Silvia Bencivelli, Francesco P. De Ceglia, “Communicating Science”, 2013, Carocci publisher, Rome.
- Daniele Gouthier, “Writing about Science. Exercises and best practices for disseminators, journalists, teachers and disseminators", 2019, Codice edizioni, Turin.
- Nico Pitrelli, “Scientific Journalism”, 2021, Carocci publisher, Rome.
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20410384 -
ELEMENTS OF GEOLOGY I
(objectives)
The course aims to provide an overview of the planet Earth, introducing the basis for understanding the main geological aspects that characterize our planet. The course will also deal with the interactions between endogenous and exogenous processes in order to understand how these processes influence the shapes of the landscape. Moreover, the course aims to provide the tools to acquire knowledge about the Solar System and its planets, defining the planet Earth as an integrated system and highlighting its role within the Solar System.
During the didactical laboratories and field excursions students will learn to understand the different aspects of Italian territory, with particular regard to its environmental value e fragility.
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Derived from
20410384 ELEMENTI DI GEOLOGIA I in Geologia e Tutela dell'Ambiente LM-74 CIFELLI FRANCESCA
( syllabus)
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.
Field trip in Parco della Caffarella
( reference books)
Educational material distributed during the course
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GEO/03
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20410472 -
credits chosen by the student
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20410473 -
credits chosen by the student
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96
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20410594 -
L’Agenda 2030 delle Nazioni Unite per lo sviluppo sostenibile - Le implicazioni per le Scienze della Vita e della Terra
(objectives)
• Introduction to the United Nations Sustainable Development Agenda 2030 as a whole and in its general structure
• Analysis of the 17 SDGs (Sustainable Development Goals)
• Critical discussion on the organization of the Agenda and the links between its various objectives, both in terms of synergies and of conflicts
• Insights on some of the Agenda objectives, especially concerning the specific interests and/or study plans of the students
Provide an analysis of the goals of the Agenda 2030 focusing on the Earth Sciences (especially concerning the theme of energy) and Life Sciences (in particular concerning on terrestrial and marine ecosystems and climate change), along with other goals focusing on nutrition and health.
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Modulo di Base
(objectives)
• Introduction to the United Nations Sustainable Development Agenda 2030 as a whole and in its general structure
• Analysis of the 17 SDGs (Sustainable Development Goals)
• Critical discussion on the organization of the Agenda and the links between its various objectives, both in terms of synergies and of conflicts
• Insights on some of the Agenda objectives, especially concerning the specific interests and/or study plans of the students
Provide an analysis of the goals of the Agenda 2030 focusing on the Earth Sciences (especially concerning the theme of energy) and Life Sciences (in particular concerning on terrestrial and marine ecosystems and climate change), along with other goals focusing on nutrition and health.
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20
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L’Agenda 2030 delle Nazioni Unite per lo sviluppo sostenibile - Le implicazioni per le Scienze della Vita e della Terra
(objectives)
Provide an analysis of the goals of the Agenda 2030 focusing on the Earth Sciences (especially concerning the theme of energy) and Life Sciences (in particular concerning on terrestrial and marine ecosystems and climate change), along with other goals focusing on nutrition and health.
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Università Roma Tre