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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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DI NUNZIO Nerina
( syllabus)
The poster with the proposed seminars is published in the annexes at https://www.scienze.uniroma3.it/courses/7
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1
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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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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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20410108 -
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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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 coffee
The 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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12
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AGR/15
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96
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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)
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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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 until the "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.
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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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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)
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:
The rale of the agri-food system within the Italian economy: structure and economie 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 praductions), composition of national praduction and balanced dietary regime
The fisheries and aquaculture sector
Consumption trends: the purchasing preferences of Italians between economie crisis and new lifestyles
The characteristics of distribution: fram traditional retailers to the more innovative forms of supply (short chains)
TheUrban Food Policies: the case of Milan
Agro-food specialization of identified areas and the associations of identity: fram 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.)
Human capitai: education and investment in R& D
( reference books)
1. Annuario dell'agricoltura italiana, Volume 2016, capitoli vari, CREA Centro Politiche e Bioeconomia;
2. L'agricoltura italiana conta 2017, CREA Centro di Politiche e Bioeconomia;
3. Bioreport 2016, 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 società~ in Annali dell'Accademia Nazionale di Agricoltura, Volume CXXXVI, anno 2016, Bologna .
7. FIPE, Ristorazione, Rapporto 2017, Ufficio Studi Confcommercio
8. ISMEA-Qualivita, Rapporto 2017;
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12
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SECS-P/02
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96
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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)
• 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
Teaching aids distributed in class
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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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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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6
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BIO/19
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32
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24
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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 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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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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32
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24
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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)
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 Biodiversità 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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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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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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Viaroli Stefano
( syllabus)
Geology: minerals and rocks; description of sedimentary, igneous and metamorphic rocks, description of the tectonic deformations.
Hydrogeology: water in the subsoil, types of aquifers; groundwater budget calculation with a focus on the issue of groundwater withdrawals.
Hydrogeochemistry: chemical characteristics of groundwater based on the water - rocks interaction. Chemical characterization of drinking water distributed by the aqueduct network and the bottled waters. Reading of mineral water bottle labels.
Social groundwater: Virtual water and water footprint.
Anthropogenic and natural contamination of groundwater: theory, laws and case studies.
( reference books)
Geology: J.P. Grotzinger, Jordan T. – Capire la terra - Zanichelli ed.
Hydrogeology and Geochemistry: P. Celico – Elementi di Idrogeologia – Liquori ed.
Slides of the lessons
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6
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GEO/05
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48
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Elective activities
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ITA |
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20410382 -
MEASURES AND INSTRUMENTS FOR FOOD
(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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LECCESE FABIO
( syllabus)
First Part: Introduction on Metrology
Concept of Measure and its Philosophical Interpretation, Definition of the Concept of Quality, Definition of Measure, Measure as Information and Measure as Utilization, General Algorithm for Measures, Introduction to Representational Theory, Concept of Quality within the Representational Theory, Concept of Uncertainty within the Representational Theory, Measure Scales, Identity Scales, Ordinal Scales, Extensive Scales, No-Direct Measures, International Measurement System, Standard, Classification of the Measure Methods, Direct Method and Instrumentation, Comparison Methods, Direct Comparison Method, No-Direct Comparison Methods, Classification of the Quantities under the Measure Concept, Measurement Theory and Instrumentation.
Second Part: Sensors, Transducers and Instrumentation for the Food
Concept of Sensor, Concept of 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.
.
Third Part: Organoleptic Metrology
Definition, Math for Organoleptic Metrology, Statistical Principles, Correspondences and Affinity with the Scientific, Biologic, Pharmaceutics, of the Social Sciences and of the Behavioral Sciences World, Applications and Test.
Fourth Part: Quality Food Evaluation
Linear Approach, Principle of Overlapping Effects, No Linear Approach, Neural Networks and Fuzzy Logic, Realization of an Example of Survey Module for Organoleptic Test, Test for the Quality Food Evaluation.
Fifth Part: Laboratories
Metrology Experiences, Experiences on Sensors and Transducers, Experiences on Instrumentations for Food.
( reference books)
Slides produced by the Professor
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6
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ING-INF/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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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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20410303 -
BIOTECNOLOGIE PER IL MIGLIORAMENTO GENETICO DELLE PIANTE
(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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Derived from
20410303 BIOTECNOLOGIE PER IL MIGLIORAMENTO GENETICO DELLE PIANTE in Biologia per la ricerca molecolare, cellulare e fisiopatologica 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 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.
LABORATORY ACTIVITY: TRANSFORMATION OF ARABIDOPSIS PLANTS; ANALYSIS OF TRANSGENIC PLANTS BY PCR, RT-PCR, WESTERN BLOT AND ENZYME ACTIVITY ASSAYS; ANALYSIS OF REPORTER GENES IN TRANSGENIC PLANTS; ANALYSIS OF FOOD MATERIAL FOR THE PRESENCE OF GENETICALLY MODIFIED MATERIAL.
( 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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6
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BIO/04
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48
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Basic compulsory activities
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ITA |
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Università Roma Tre