Optional group:
COMUNE Orientamento unico OBBLIGATORI (30 CFU) - (show)
 |
30
|
|
|
|
|
|
|
|
|
20402445 -
FOOD, DRNKS AND TYPICAL PRODUCTS
|
|
|
-
FOOD, DRNKS AND TYPICAL PRODUCT - MODULE I
|
6
|
AGR/15
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
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 .
|
|
|
20402446-1 -
CONSERVAZIONE E SICUREZZA DEGLI ALIMENTI - MODULO I
(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 .
-
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 plantsStudents 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)
Elementi di Patologia Vegetaledi Belli G,Editore Piccin-Nuona LibrariaEdizione: 2Data di Pubblicazione: 2011ISBN: 9788829921294Fondamenti di patologia vegetaledi Alberto Matta, Roberto Buonaurio, Aniello ScalaEditore: PàtronEdizione: 2A cura di: F. Favaron, F. ScalaData di Pubblicazione: 2017EAN: 9788855533829ISBN: 8855533827
|
6
|
AGR/12
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20410385 -
PHILOSOPHY AND SEMIOTICS OF TASTE
(objectives)
The course aims to provide a basic understanding of the Aesthetics of taste and of the philosophical-artistic communication methods linked to the nutritional dimension in an intercultural perspective.
-
IANNELLI FRANCESCA
( syllabus)
During the course will compare in particular with the philosophical category of taste in eighteenth-century aesthetics (from Hume to Kant) to consider the artistic interpretations in cinema, literature (eg in futurism) and contemporary art, both Western and Oriental.
( 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, n. 436 e 485 (p. 28), n. 744 (p. 41), n. 747 (p. 42), n. 767 (p. 43), n. 868 (p. 55), n. 1512 (pp. 74-76).
- Immanuel Kant: Critica della facoltà di giudizio, a cura di Emilio. Garroni e Hansmichael Hohenegger, Torino, Einaudi, 1999, pp. 46-55, §6-9.
-Cucina Futurista, Manifesti teorici, menu e documenti, a cura di G. A. Pantasso, Abscondita 2015, pp. 11-27.
Attending students will have to choose only one article from the following four essays (all mandatory for non-attendants) 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 (Introduzione, cap. 1, 2 e 6)
The following films will be shown in the classroom, followed by a debate (which is also compulsory for non-attendant students)
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
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
Food Inc., di Robert Kenner, USA, 2008
|
6
|
M-FIL/04
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20402464 -
IL MADE IN ITALY AGRO-ALIMENTARE: ECONOMIA, STORIA E CULTURA
(objectives)
THE COURSE TRACES THE ORIGINS AND DEVELOPMENT OF TYPICAL PRODUCTS OF THE ITALIAN AGRO-FOOD CULTURE TO THE BIRTH OF MADE IN ITALY, IT IS UNDERSTOOD AS THE RESULT OF AN ECONOMIC EXPLOITATION STRATEGY AND A SYMBOL OF ITALIAN INDUSTRIAL EXCELLENCE. NEXT TO THE HISTORICAL RECONSTRUCTION WE WILL DEVELOP THE DEEPENING OF THE ECONOMIC IMPORTANCE OF THE MADE IN ITALY FOOD, WITH PARTICULAR REFERENCE TO THE SECTOR ROLE IN ITALIAN FOREIGN TRADE AND ITS POSITION IN THE GLOBAL VALUE CHAINS.
|
|
|
20402464-1 -
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.
-
MAZZOCCHI GIAMPIERO
( syllabus)
The module, according to the didactic system, is aimed at analyzing the economic importance of the Made in
Italy agri-food sector, the role of the sector in Italian foreign trade and its positioning in the global value chains.
For these purposes, the main topics covered in class will be:
• The role of food in contemporary societies;
• Reference to introductory concepts for the analysis of the agri-food sector: supply chain, agri-food
system, food district, business models;
• The Italian agri-food trade balance: flows and evolution;
• The positioning of Italy in the world production and economic panorama;
• European food quality schemes (PDO, PGI, GI);
• The Mediterranean diet;
• Quality of food and quality of life;
• The landscape as a competitive factor;
• Geography of Italian excellence: wine;
• Geography of Italian excellence: oil;
• Geography of Italian excellence: cheeses, cold cuts;
• Geography of Italian excellence: baked bread;
• Geography of Italian excellence: fruit and vegetables;
• Geography of Italian excellence: fishery products;
• Geography of Italian excellence: economic activities related to agriculture;
• Geography of Italian excellence: organic.
• Marketing for excellence;
• Food and wine tourism;
• Digitalization in the Made in Italy agri-food sector;
• The role of public institutions.
( reference books)
Cesaretti G P., Annunziata A. (a cura di) (2011). Strategie e strumenti per la valorizzazione sostenibile delle produzioni agroalimentari di qualità. Franco Angeli, Milano.
• Callegari M., Valentini M. (a cura di) (2014). Filiere d'Italia. Produzioni e reti dell'agroalimentare. Donzelli editore
• Correra Carlo, Corinna Correra (2013). La tutela del made in Italy alimentare e l'origine territoriale. Le Point Veterinaire Italie editore
• Lectures provided by the teacher
|
6
|
SECS-P/02
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
20402457 -
MARKETING DELL'ENOGASTRONOMIA
(objectives)
THE COURSE OF ENOGASTRONOMY MARKETING DISCUSSES THE VARIOUS ISSUES RELATED TO THE MANAGEMENT OF THE RELATIONSHIP BETWEEN FOOD AND MARKET BUSINESS. AT THE END OF THE LESSONS, STUDENTS WILL BE ABLE TO DEFINE THE GUIDELINES AND CONTENTS OF A MARKETING PLAN FOR A SMALL / MEDIUM ENTERPRISE (IN THE FIELD OF CATERING, PRODUCTION OR DISTRIBUTION OF FOOD) INCLUDING ANALYSIS OF THE MARKET (DEMAND, CONSUMERS AND COMPETITORS ); STRATEGY (TARGET, POSITIONING AND OBJECTIVES); OFFERING (PRODUCT, PRICE, CHANNELS AND BUSINESS COMMUNICATIONS) AND RELATED BUDGET.
|
6
|
SECS-P/08
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
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.
-
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
-
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;
-
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
- 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.).
( reference books)
- Annuario dell’agricoltura italiana, Volume 2020, 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.
- P. Conforti, F. De Filippis (2015), Geopolitica dell’alimentazione e della sicurezza alimentare.
|
12
|
SECS-P/02
|
96
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
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
-
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 focused 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)
|
6
|
M-STO/04
|
48
|
-
|
-
|
-
|
Related or supplementary learning activities
|
ITA |
|
|
Optional group:
Corsi a libera scelta - (show)
|
12
|
|
|
|
|
|
|
|
|
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).
|
6
|
FIS/07
|
48
|
-
|
-
|
-
|
Elective activities
|
ITA |
|
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.
-
Derived from
20410384 ELEMENTI DI GEOLOGIA I in Geologia del Territorio e delle Risorse LM-74 CIFELLI FRANCESCA
( syllabus)
The environment of celestial bodies; the Solar System; the shape and size of the Earth; the main motions of the Earth (rotation and revolution); the long-term movements of the Earth; the Earth-Moon system.
Orientation; time and its measure; the representation of the earth's surface; the geographical coordinates (latitude and longitude), the reading of topographic maps.
The shapes of the relief and the modeling of the terrestrial relief; the marine hydrosphere, the continental hydrosphere, the cryosphere; the atmosphere; the climate.
The materials of the Earth: the minerals, the lithogenetic processes, the lithogenetic cycle.
The evolution of the Earth.
( reference books)
Capire la Terra
J.P. Grotzinger, T-H Jordan
(Terza edizione italiana condotta sulla settima edizione americana)
Il Globo Terrestre e la sua evoluzione
E. L. Palmieri e M. Parotto
Sesta Edizione (2008)
Educational material distributed during the course
|
6
|
GEO/03
|
48
|
-
|
-
|
-
|
Elective activities
|
ITA |
20410514 -
MEASUREMENTS, INSTRUMENTS AND SENSORS FOR FOOD INDUSTRY
-
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
|
| 3
|
CHIM/03
|
24
|
-
|
-
|
-
|
Elective activities
|
| 3
|
ING-INF/07
|
24
|
-
|
-
|
-
|
Elective activities
|
|
ITA |
20410303 -
PLANT BIOTECHNOLOGY FOR THE GENETIC IMPROVEMENT OF FOOD CROPS
-
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 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. 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.
|
6
|
BIO/04
|
48
|
-
|
-
|
-
|
Elective activities
|
ITA |
|
Università Roma Tre