Degree Course: Enogastronomic Sciences and Cultures Syllabus for A.Y. 2015/2016

Italian version

COMUNE

FIRST YEAR

First semester

Course	Credits	Scientific Disciplinary Sector Code	Contact Hours	Exercise Hours	Laboratory Hours	Personal Study Hours	Type of Activity	Language
20402431 - INTRODUZIONE AI PROCESSI FISICI NELLE SCIENZE ENOGASTRONOMICHE (objectives) MAIN GOAL OF THIS COURSE IS TO UNDERSTAND BASIC PHYSICS CONCEPTS USEFUL TO DESCRIBE PROCESSES OCCURRING IN THE FIELD OF ENOGASTRONOMICAL SCIENCE. IN PARTICULAR, MATHEMATICS AND STATISTICS SKILLS WILL BE ACQUIRED TO DESCRIBE COMPLETELY PROCESSES RELATED TO: ENERGY, TEMPERATURE AND HEAT DIFFUSION; STATES OF MATTER, ELASTICITY, DIFFUSION, VISCOSITY AND POLYMERIZATION, EMULSIONS AND FOAMS. A SECTION OF THE COURSE WILL BE DEDICATED TO ACQUIRE PRACTICAL SKILLS RELATED TO THE USE OF SPREADSHEETS AND TO THE REPRESENTATION OF NUMBERS IN GRAPHS AND HYSTOGRAMS.
- APPLICAZIONI DI FISICA IN ENOGASTRONOMIA (objectives) MAIN GOAL OF THIS COURSE IS TO UNDERSTAND BASIC PHYSICS CONCEPTS USEFUL TO DESCRIBE PROCESSES OCCURRING IN THE FIELD OF ENOGASTRONOMICAL SCIENCE. IN PARTICULAR, MATHEMATICS AND STATISTICS SKILLS WILL BE ACQUIRED TO DESCRIBE COMPLETELY PROCESSES RELATED TO: ENERGY, TEMPERATURE AND HEAT DIFFUSION; STATES OF MATTER, ELASTICITY, DIFFUSION, VISCOSITY AND POLYMERIZATION, EMULSIONS AND FOAMS. - BRUNI FABIO (syllabus) 1. Molecules, Mole, and pH 2. Energy, Temperature and Heat 3. Phase transitions 4. Elasticity 5. Diffusion, Gels and Spherification 6. Transfer of Heat 7. Viscosity and Polymers 8. Emulsions, Foams, Colloids 9. Bubble formation in baking 10. Enzymes & Activation Energy 11. Exponential growth 12. Mechanisms of heat transfer Data Analysis Independent and dependent variables Histograms, mean, and distribution Linear and non-linear plot. Intercept and slope. Fitting procedure. (reference books) Science and Cooking: A Companion to the Harvard Course, M. Brenner, P. Sorensen, and D. Weitz (2015) - (e-book disponibile in formato Kindle o iBook) Altri Testi di Riferimento On Food and Cooking, Harold McGee, Scribner, 2nd edition (2004) La Scienza in Cucina, Peter Barham, Boringhieri (2015) Principi di Fisica, H. D. Young, R. A. Freedman, A. L. Ford. vol. 1. Pearson (2015)	6	FIS/07	48	-	-	-	Basic compulsory activities	ITA
- APPLICAZIONI DI MATEMATICA IN ENOGASTRONOMIA (objectives) MAIN GOAL OF THIS COURSE IS TO UNDERSTAND BASIC PHYSICS CONCEPTS USEFUL TO DESCRIBE PROCESSES OCCURRING IN THE FIELD OF ENOGASTRONOMICAL SCIENCE. IN PARTICULAR, MATHEMATICS AND STATISTICS SKILLS WILL BE ACQUIRED TO DESCRIBE COMPLETELY PROCESSES RELATED TO: ENERGY, TEMPERATURE AND HEAT DIFFUSION; STATES OF MATTER, ELASTICITY, DIFFUSION, VISCOSITY AND POLYMERIZATION, EMULSIONS AND FOAMS. A SECTION OF THE COURSE WILL BE DEDICATED TO ACQUIRE PRACTICAL SKILLS RELATED TO THE USE OF SPREADSHEETS AND TO THE REPRESENTATION OF NUMBERS IN GRAPHS AND HYSTOGRAMS. - BRUNI FABIO (syllabus) 1. Molecole, Moli, e pH 2. Energia, Temperatura e Calore 3. Transizioni di Fase 4. Elasticità 5. Diffusione, Gelificazione, e Sferificazione 6. Trasferimento di Calore 7. Viscosità e Polimeri 8. Emulsioni, Schiume, Colloidi 9. Formazione di bolle nel processo di cottura 10. Enzimi & Energia di attivazione 11. Crescita esponenziale 12. Meccanismi di Trasferimento del Calore Esercitazioni di Analisi Dati Variabili indipendenti e dipendenti Istogrammi, valore medio e dispersione di una grandezza Grafici non lineari e lineari. Intercetta e pendenza. Procedura di fit. (reference books) Science and Cooking: A Companion to the Harvard Course, M. Brenner, P. Sorensen, and D. Weitz (2015) - (e-book disponibile in formato Kindle o iBook) Altri Testi di Riferimento On Food and Cooking, Harold McGee, Scribner, 2nd edition (2004) La Scienza in Cucina, Peter Barham, Boringhieri (2015) Principi di Fisica, H. D. Young, R. A. Freedman, A. L. Ford. vol. 1. Pearson (2015)	1	MAT/05	8	-	-	-	Basic compulsory activities	ITA
- APPLICAZIONI DI INFORMATICA IN ENOGASTRONOMIA (objectives) MAIN GOAL OF THIS COURSE IS TO UNDERSTAND BASIC PHYSICS CONCEPTS USEFUL TO DESCRIBE PROCESSES OCCURRING IN THE FIELD OF ENOGASTRONOMICAL SCIENCE. IN PARTICULAR, MATHEMATICS AND STATISTICS SKILLS WILL BE ACQUIRED TO DESCRIBE COMPLETELY PROCESSES RELATED TO: ENERGY, TEMPERATURE AND HEAT DIFFUSION; STATES OF MATTER, ELASTICITY, DIFFUSION, VISCOSITY AND POLYMERIZATION, EMULSIONS AND FOAMS. A SECTION OF THE COURSE WILL BE DEDICATED TO ACQUIRE PRACTICAL SKILLS RELATED TO THE USE OF SPREADSHEETS AND TO THE REPRESENTATION OF NUMBERS IN GRAPHS AND HYSTOGRAMS. - BRUNI FABIO (syllabus) 1. Molecole, Moli, e pH 2. Energia, Temperatura e Calore 3. Transizioni di Fase 4. Elasticità 5. Diffusione, Gelificazione, e Sferificazione 6. Trasferimento di Calore 7. Viscosità e Polimeri 8. Emulsioni, Schiume, Colloidi 9. Formazione di bolle nel processo di cottura 10. Enzimi & Energia di attivazione 11. Crescita esponenziale 12. Meccanismi di Trasferimento del Calore Esercitazioni di Analisi Dati Variabili indipendenti e dipendenti Istogrammi, valore medio e dispersione di una grandezza Grafici non lineari e lineari. Intercetta e pendenza. Procedura di fit. (reference books) Science and Cooking: A Companion to the Harvard Course, M. Brenner, P. Sorensen, and D. Weitz (2015) - (e-book disponibile in formato Kindle o iBook) Altri Testi di Riferimento On Food and Cooking, Harold McGee, Scribner, 2nd edition (2004) La Scienza in Cucina, Peter Barham, Boringhieri (2015) Principi di Fisica, H. D. Young, R. A. Freedman, A. L. Ford. vol. 1. Pearson (2015) - TINEBRA FABRIZIO	1	INF/01	-	12	-	-	Basic compulsory activities	ITA
20402432 - CHIMICA (objectives) - ACQUIRING A SCIENTIFIC MINDSET WITH HIGH LOGIC ABILITY - ACQUIRING A BASIC KNOWLEDGE OF GENERAL AND ORGANIC CHEMISTRY; - KNOWING THE ATOMIC-MOLECULAR STRUCTURE OF MATTER AND THE SPATIAL FORM OF ORGANIC MOLECULES; - UNDERSTANDING OF THE ROLE OF CHEMICAL BONDS AND MOLECULAR STRUCTURE OF MATERIALS. - KNOWING THE CORRECT STRUCTURE AND NOMENCLATURE OF ORGANIC COMPOUNDS AND MAJOR FOOD COMPONENTS; - UNDERSTANDING OF THE ROLE OF THE MOLECULAR STRUCTURE OF FOOD ORGANIC AND INORGANIC COMPONENTS; - UNDERSTANDING OF THE MOLECULAR MECHANISMS THAT UNDERLIE THE TRANSFORMATIONS THAT OCCUR IN FOOD
20402432-1 - MODULO I (objectives) - ACQUIRING A SCIENTIFIC MINDSET WITH HIGH LOGIC ABILITY - ACQUIRING A BASIC KNOWLEDGE OF GENERAL AND ORGANIC CHEMISTRY; - KNOWING THE ATOMIC-MOLECULAR STRUCTURE OF MATTER AND THE SPATIAL FORM OF ORGANIC MOLECULES; - UNDERSTANDING OF THE ROLE OF CHEMICAL BONDS AND MOLECULAR STRUCTURE OF MATERIALS. - IUCCI GIOVANNA (syllabus) ATOMIC NATURE OF MATTER. ATOMS, MOLECULES, MOLES. ATOMIC STRUCTURE. ELECTRONIC CONFIGURATIONS. PERIODIC TABLE OF THE ELEMENTS. COVALENT AND IONIC CHEMICAL BONDS. MOLECULAR STRUCTURE. CHEMICAL NOMENCLATURE AND OXIDATION NUMBERS. CHEMICAL REACTIONS STATES OF AGGREGATION: GASEOUS STATE. CONDENSED STATES AND PHASE TRANSITIONS. SOLUTIONS AND CONCENTRATION UNITS. COLLIGATIVE PROPERTIES. THERMODYNAMICS AND CHEMICAL EQUILIBRIUM. ACID-BASE EQUILIBRIA; HYDROLYSIS; BUFFER SOLUTIONS. SOLUBILITY EQUILIBRIA. ELEMENTS OF CHEMICAL KINETICS (reference books) “CHIMICA GENERALE, CHIMICA ORGANICA, PROPEDEUTICA BIOCHIMICA” KATHERINE J. DENNISTON, JOSEPH J TOPPING, ROBERT L. CARET. EDITRICE MCGRAW-HILL. COPY OF LESSON PRESENTATIONS AND NUMERICAL EXERCISE WILL BE AVAILABLE ASKING TO PROFESSOR.	4	CHIM/03	36	-	-	-	Basic compulsory activities	ITA
20402433 - BIOLOGIA I (objectives) THE COURSE WILL GIVE BASIS KNOWLEDGE ON THE DIFFERENT LIVING (BACTERIA, ALGAE, YEASTS AND OTHER FUNGI, LICHENS, HIGHER PLANTS, ANIMALS), WHICH ARE RELEVANT IN THE FOOD SECTOR. FOR EACH GROUP MORPHOLOGICAL, STRUCTURAL, METABOLIC, EVOLUTIONARY AND ECOLOGICAL WILL BE UNDERLINED. DURING THE EXERCITATIONS’ THE PECULIAR AND CHARACTERISTIC ELEMENTS ARE SHOWN.
20402433-3 - MODULO III (objectives) THE COURSE WILL GIVE BASIS KNOWLEDGE ON THE DIFFERENT LIVING (BACTERIA, ALGAE, YEASTS AND OTHER FUNGI, LICHENS, HIGHER PLANTS, ANIMALS), WHICH ARE RELEVANT IN THE FOOD SECTOR. FOR EACH GROUP MORPHOLOGICAL, STRUCTURAL, METABOLIC, EVOLUTIONARY AND ECOLOGICAL WILL BE UNDERLINED. DURING THE EXERCITATIONS’ THE PECULIAR AND CHARACTERISTIC ELEMENTS ARE SHOWN. - BOLOGNA MARCO ALBERTO (syllabus) First living forms and processes of speciation linked to evolutionary processes. Origin of prokaryotic and eukaryotic forms. Life in the aquatic and terrestrial environment. Animals: their origin and morphological-structural and metabolic peculiarities in an evolutionary key. Applicative aspects related to the use of these organisms in the food sector. (reference books) Textbook: SOLOMON P., MARTIN C.E., MARTIN D.W., BERG L.R. BIOLOGIA. VII EDIZIONE. EDISES SRL, NAPOLI - ISBN 9788879599405 The professor receives every day from 15:00 to 18:30 by appointment via email: marcoalberto.bologna@uniroma3.it	1	BIO/05	10	-	-	-	Basic compulsory activities	ITA
20402433-1 - MODULO I (objectives) THE COURSE WILL GIVE BASIS KNOWLEDGE ON THE DIFFERENT LIVING (BACTERIA, ALGAE, YEASTS AND OTHER FUNGI, LICHENS, HIGHER PLANTS, ANIMALS), WHICH ARE RELEVANT IN THE FOOD SECTOR. FOR EACH GROUP MORPHOLOGICAL, STRUCTURAL, METABOLIC, EVOLUTIONARY AND ECOLOGICAL WILL BE UNDERLINED. DURING THE EXERCITATIONS’ THE PECULIAR AND CHARACTERISTIC ELEMENTS ARE SHOWN. - CANEVA GIULIA	4	BIO/03	34	-	-	-	Basic compulsory activities	ITA
20402433-2 - MODULO II (objectives) THE COURSE WILL GIVE BASIS KNOWLEDGE ON THE DIFFERENT LIVING (BACTERIA, ALGAE, YEASTS AND OTHER FUNGI, LICHENS, HIGHER PLANTS, ANIMALS), WHICH ARE RELEVANT IN THE FOOD SECTOR. FOR EACH GROUP MORPHOLOGICAL, STRUCTURAL, METABOLIC, EVOLUTIONARY AND ECOLOGICAL WILL BE UNDERLINED. DURING THE EXERCITATIONS’ THE PECULIAR AND CHARACTERISTIC ELEMENTS ARE SHOWN. - DI GIULIO ANDREA (syllabus) Animals: origin, body plan, classification, morpho-functional and metabolic adaptations, development, feeding and defensive strategies. Reference to aspects related to the use of different animal taxa as food. (reference books) SADAVA D., HILLIS D.M. HELLER H.G., BEREMBAUM M.R. BIOLOGIA. VOL. 3, L’EVOLUZIONE E LA BIODIVERSITÀ. ED. ZANICHELLI, BOLOGNA. Hours: every day of the week by appointment by email (andrea.digiulio@uniroma3.it)	1	BIO/05	10	-	-	-	Basic compulsory activities	ITA
20402437 - ECONOMIA AGROALIMENTARE (objectives) THE MAIN GOAL OF THE COURSE IS TO PROVIDE STUDENTS WITH A SOUND KNOWLEDGE OF BASIC FEATURES OF THE AGRI-FOOD SYSTEM AND TO INTRODUCE THEM TO THE MAIN THEORETICAL TOOLS FOR THE ECONOMIC ANALYSIS OF AGRI-FOOD MARKETS, SUPPLY CHAINS AND ECONOMIC POLICIES FOR THE SECTOR. FURTHERMORE, THE COURSE DEALS WITH: I) MAIN FEATURES, FUNCTIONING AND ECONOMIC PERFORMANCE OF AGRICULTURAL PRODUCERS, FOOD PROCESSORS AND RETAILERS IN ITALY AND EUROPE IN THE GLOBAL ECONOMY; II) MAIN TRENDS OF FOOD CONSUMPTION; III) RAISING WORLDWIDE ISSUES RELATED TO THE PRIMARY AND FOOD SECTOR. - CARBONE ANNA (syllabus) PART I: INTRODUCTION TO AGRICULTURAL AND FOOD ECONOMICS -I.A GENERAL FEATURES OF AGRI-FOOD MARKETS -I.B FOOD CONSUMPTION: EVOLUTION AND RECENT TRENDS -I.C THE SUPPLY OF AGRI-FOOD PRODUCTS: FARMS, FIRMS AND THE AGRIBUSINESS PART II: THE THEORY OF ECONOMIC AGENTS’ BEHAVIOR AND OF THE MARKETS -II.A INTRODUCTION TO THE DEMAND THEORY -II.B INTRODUCTION TO THE SUPPLY THEORY -II.C THE BASIC MARKET MODEL: NATURE AND PROPERTIES OF MARKET EQUILIBRIUM -II.D DIFFERENT MARKETS: FEATURES, FUNCTIONING, EFFICIENCY PART III: PRICES FOR AGRICULTURAL GOODS AND FOOD -III.A MARKET MARGINS -III.B TIME TRENDS AND STABILITY OF AGRICULTURAL PRICES PART IV: AN OVERVIEW OF RECENT TRENDS -IV.A FOOD CONSUMPTION BETWEEN SCARCITY AND ABUNDANCE -IV.B I GLOBAL MARKETS FOR AGRICULTURAL COMMODITIES AND FOOD PRODUCT (reference books) -MESSORI F. E FERRETTI F.,(2010), ECONOMIA DEL MERCATO AGROALIMENTARE, EDAGRICOLE (BO), -SLIDES OF THE LESSONS -INFORMAL ADDITIONAL UPDATED MATERIALS POSSIBLY GIVEN BY THE PROFESSOR DURING THE COURSE.	8	AGR/01	64	-	-	-	Core compulsory activities	ITA
20402474 - PROFESSIONE ENOGASTRONOMO 1 (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.	1		-	-	-	-	Other activities	ITA

Second semester

Course	Credits	Scientific Disciplinary Sector Code	Contact Hours	Exercise Hours	Laboratory Hours	Personal Study Hours	Type of Activity	Language
20202021 - ENGLISH LANGUAGE - PASS/FAIL CERTIFICATE (objectives) Allows the student to obtain a certificate of knowledge of an EU language in Intermediate B1 level, with regard to the ability of writing and oral comunication.	6		48	-	-	-	Final examination and foreign language test	ITA
20402432 - CHIMICA (objectives) - ACQUIRING A SCIENTIFIC MINDSET WITH HIGH LOGIC ABILITY - ACQUIRING A BASIC KNOWLEDGE OF GENERAL AND ORGANIC CHEMISTRY; - KNOWING THE ATOMIC-MOLECULAR STRUCTURE OF MATTER AND THE SPATIAL FORM OF ORGANIC MOLECULES; - UNDERSTANDING OF THE ROLE OF CHEMICAL BONDS AND MOLECULAR STRUCTURE OF MATERIALS. - KNOWING THE CORRECT STRUCTURE AND NOMENCLATURE OF ORGANIC COMPOUNDS AND MAJOR FOOD COMPONENTS; - UNDERSTANDING OF THE ROLE OF THE MOLECULAR STRUCTURE OF FOOD ORGANIC AND INORGANIC COMPONENTS; - UNDERSTANDING OF THE MOLECULAR MECHANISMS THAT UNDERLIE THE TRANSFORMATIONS THAT OCCUR IN FOOD
20402432-2 - MODULO II (objectives) - KNOWING THE CORRECT STRUCTURE AND NOMENCLATURE OF ORGANIC COMPOUNDS AND MAJOR FOOD COMPONENTS; - UNDERSTANDING OF THE ROLE OF THE MOLECULAR STRUCTURE OF FOOD ORGANIC AND INORGANIC COMPONENTS; - UNDERSTANDING OF THE MOLECULAR MECHANISMS THAT UNDERLIE THE TRANSFORMATIONS THAT OCCUR IN FOOD - TOFANI DANIELA (syllabus) ORGANIC COMPOUNDS: COMPOSITION, STRUCTURE AND SPATIAL DRAWING. ISOMERISM AND STEREOISOMERISM. RESONANCE AND ELECTRONIC EFFECTS. FUNCTIONAL GROUPS: STRUCTURE, NOMENCLATURE AND PHYSICOCHEMICAL PROPERTIES OF ALKANES, CYCLOALKANES, ALKENES, ALKINES, ARENES, HALOGENOALKANES, ALCHOOLS, AMMINES, IMMINES, PHENOLS, ALDEHYDS AND KETONS, ACIDS, ESTERS, AMMIDES, IMMIDES AND NITRILES. MAIN REACTIONS OF HYDROCARBONS: OXIDATION, COMBUSTION AND REDUCTION, ELECTROPHILIC ADDICTION TO UNSATURATED HYDROCARBONS, POLYMERIZATIONS, SHORT ACCOUNT ABOUT ELECTROPHILIC AROMATIC SUBSTITUTION. REACTIONS OF ALCHOOLS AND HALOGENOALKANES: AN OUTLINE ABOUT NUCLEOPHILIC SUBSTITUTIONS AND ELIMINATIONS ON SP3 CARBON; OXIDATIONS AND REDUCTIONS. NUCLEOPHILIC ADDITION TO CARBONYL GROUP AND ACYLIC NUCLEOPHILIC SUBSTITUTION. ENOLATES AND THEIR CONDENSATIONS. BI- AND POLY-FUNCTIONAL MOLECULES: DICARBOXYLIC ACIDS, HYDROXY-ACIDS, ENONIC SYSTEMS, TRIGLYCERIDES, CARBOHYDRATES, AMINOACIDS. HOMO- AND HETERO-AROMATIC COMPOUNDS. MAILLARD REACTION (reference books) “CHIMICA GENERALE, CHIMICA ORGANICA, PROPEDEUTICA BIOCHIMICA” KATHERINE J. DENNISTON, JOSEPH J TOPPING, ROBERT L. CARET. EDITRICE MCGRAW-HILL. COPY OF LESSON PRESENTATIONS AND NUMERICAL EXERCISES WILL BE AVAILABLE ASKING TO PROFESSOR.	4	CHIM/06	36	-	-	-	Basic compulsory activities	ITA
20402434 - BIOLOGIA II (objectives) THE MAIN OBJECTIVE OF THE COURSE IS TO ENSURE THE ACQUISITION OF A SOLID BASE, BOTH THEORETICAL AND PRACTICAL, IN THE FIELD OF MICROBIAL, ANIMAL AND PLANT CELL BIOLOGY. IN PARTICULAR, THE COURSE AIMS TO PROVIDE THE BASICS OF THE MOLECULAR AND BIOCHEMICAL MECHANISMS GOVERNING THE FUNCTION OF DIFFERENT CELL TYPES WITH REFERENCE TO BIOTECHNOLOGICAL ASPECTS.
20402434-3 - MODULO III (objectives) THE MAIN OBJECTIVE OF THE COURSE IS TO ENSURE THE ACQUISITION OF A SOLID BASE, BOTH THEORETICAL AND PRACTICAL, IN THE FIELD OF MICROBIAL, ANIMAL AND PLANT CELL BIOLOGY. IN PARTICULAR, THE COURSE AIMS TO PROVIDE THE BASICS OF THE MOLECULAR AND BIOCHEMICAL MECHANISMS GOVERNING THE FUNCTION OF DIFFERENT CELL TYPES WITH REFERENCE TO BIOTECHNOLOGICAL ASPECTS. - CERVELLI MANUELA (syllabus) PURINE AND PYRIMIDINE NUCLEOTIDES: STRUCTURE OF BIOLOGICAL MACROMOLECULES; STRUCTURE OF PROKARYOTIC AND EUKARYOTIC CHROMOSOMES; REPLICATION, TRANSCRIPTION AND TRANSLATION; RECOMBINANT DNA AND GENETICALLY MODIFIED ORGANISMS. Laboratory activities. (reference books) 1. Chimica, biochimica e biologia applicata. Stefani M., Taddei N. ed. Zanichelli, 2015. 2. Elementi di biologia e genetica. Sadana D., Hillis DM., Heller Hc, Berenbaum Mr. Ed. Zanichelli, 2014. Lecture slides will be provided. The professor receives every day from 10.00 to 11.00 by appointment via e-mail: manuela.cervelli@uniroma3.	1	BIO/11	8	-	-	-	Basic compulsory activities	ITA
20402434-6 - MODULO VI (objectives) THE MAIN OBJECTIVE OF THE COURSE IS TO ENSURE THE ACQUISITION OF A SOLID BASE, BOTH THEORETICAL AND PRACTICAL, IN THE FIELD OF MICROBIAL, ANIMAL AND PLANT CELL BIOLOGY. IN PARTICULAR, THE COURSE AIMS TO PROVIDE THE BASICS OF THE MOLECULAR AND BIOCHEMICAL MECHANISMS GOVERNING THE FUNCTION OF DIFFERENT CELL TYPES WITH REFERENCE TO BIOTECHNOLOGICAL ASPECTS. - DI MASI ALESSANDRA (syllabus) The water. Acid-base balance. Proteins: primary, secondary, tertiary and quaternary structure. Protein functions. Elements of enzymatic catalysis. The energy metabolism of the cell. Carbohydrates: structure and function. Carbohydrate metabolism. Lipids: structure and function. Lipid metabolism. (reference books) Stefani-Taddei "Chimica, biochimica e biologia applicata" Ed. Zanichelli. Voet-Voet "Principi di Biochimica" Ed. Zanichelli Nelson-Cox "Indroduzione alla Biochimica di Lehninger" Ed. Zanichelli. RECEPTION TIME: Monday 10 am	1	BIO/10	8	-	-	-	Basic compulsory activities	ITA
20402434-1 - MODULO I (objectives) THE MAIN OBJECTIVE OF THE COURSE IS TO ENSURE THE ACQUISITION OF A SOLID BASE, BOTH THEORETICAL AND PRACTICAL, IN THE FIELD OF MICROBIAL, ANIMAL AND PLANT CELL BIOLOGY. IN PARTICULAR, THE COURSE AIMS TO PROVIDE THE BASICS OF THE MOLECULAR AND BIOCHEMICAL MECHANISMS GOVERNING THE FUNCTION OF DIFFERENT CELL TYPES WITH REFERENCE TO BIOTECHNOLOGICAL ASPECTS. - ANGELINI RICCARDO	2	BIO/04	16	-	-	-	Basic compulsory activities	ITA
20402434-2 - MODULO II (objectives) THE MAIN OBJECTIVE OF THE COURSE IS TO ENSURE THE ACQUISITION OF A SOLID BASE, BOTH THEORETICAL AND PRACTICAL, IN THE FIELD OF MICROBIAL, ANIMAL AND PLANT CELL BIOLOGY. IN PARTICULAR, THE COURSE AIMS TO PROVIDE THE BASICS OF THE MOLECULAR AND BIOCHEMICAL MECHANISMS GOVERNING THE FUNCTION OF DIFFERENT CELL TYPES WITH REFERENCE TO BIOTECHNOLOGICAL ASPECTS. - TAVLADORAKI PARASKEVI (syllabus) PLANT METABOLISM: Water balance and mineral nutrition of plants; physiological and ecological aspects of plant photosynthesis; plant secondary metabolites; photomorphogenesis; plant growth and development; plant hormones; plant responses to biotic and abiotic stress. Laboratory activities: protein extraction from plant tissues; Assays for protein quantification; Catalytic activity assays for plant enzymes. (reference books) Recommended textbooks: Chimica, biochimica e biologia applicata. Stefani M., Taddei N. ed. Zanichelli, 2015. Biologia: 4-La biologia delle piante. Sadana D., Hillis DM., Heller HC., Berenbaum Mr. ed. Zanichelli, 2014. Elementi di biologia e genetica. Sadana D., Hillis DM., Heller Hc, Berenbaum Mr. Ed. Zanichelli, 2014. Lecture notes will be provided	2	BIO/04	16	-	-	-	Basic compulsory activities	ITA
20402434-4 - MODULO IV (objectives) THE MAIN OBJECTIVE OF THE COURSE IS TO ENSURE THE ACQUISITION OF A SOLID BASE, BOTH THEORETICAL AND PRACTICAL, IN THE FIELD OF MICROBIAL, ANIMAL AND PLANT CELL BIOLOGY. IN PARTICULAR, THE COURSE AIMS TO PROVIDE THE BASICS OF THE MOLECULAR AND BIOCHEMICAL MECHANISMS GOVERNING THE FUNCTION OF DIFFERENT CELL TYPES WITH REFERENCE TO BIOTECHNOLOGICAL ASPECTS. - ANTONINI GIOVANNI (syllabus) Cultural competences (Knowledge of :) The Course aims to provide students with basic knowledge relating to Molecular Biology (reference books) Recommended textbooks: Chimica, biochimica e biologia applicata. Stefani M., Taddei N. ed. Zanichelli, 2015. Elementi di biologia e genetica. Sadana D., Hillis DM., Heller Hc, Berenbaum Mr. Ed. Zanichelli, 2014. Lecture notes and calculation exercises will be provided The professor receives every day from 8.00 to 9.00 by appointment via e-mail: giovanni.antonini@uniroma3.it	1	BIO/11	8	-	-	-	Basic compulsory activities	ITA
20402434-5 - MODULO V (objectives) THE MAIN OBJECTIVE OF THE COURSE IS TO ENSURE THE ACQUISITION OF A SOLID BASE, BOTH THEORETICAL AND PRACTICAL, IN THE FIELD OF MICROBIAL, ANIMAL AND PLANT CELL BIOLOGY. IN PARTICULAR, THE COURSE AIMS TO PROVIDE THE BASICS OF THE MOLECULAR AND BIOCHEMICAL MECHANISMS GOVERNING THE FUNCTION OF DIFFERENT CELL TYPES WITH REFERENCE TO BIOTECHNOLOGICAL ASPECTS. - ASCENZI PAOLO (syllabus) Protein structure: aminoacids, primary, secondary, tertiary and quaternary; macromolecular models: myoglobin and hemoglobin (reference books) RECEPTION: MONDAY, FROM 10 TO 11 AM. MCKEE, BIOCHIMICA, MCGRAW - HILL NELSON, COX, I PRINCIPI DI BIOCHIMICA DI LEHININGER, ZANICHELLI VOET, VOET, PRATT, FONDAMENTI DI BIOCHIMICA, ZANICHELLI STRYER, BIOCHIMICA, ZANICHELLI RAWN, BIOCHIMICA MCGRAW-HILL MORAN ET AL., BIOCHIMICA MCGRAW-HILL GARRET, GRISHAM, BIOCHIMICA, ZANICHELLI	1	BIO/10	8	-	-	-	Basic compulsory activities	ITA
20402435 - SISTEMI DI ALLEVAMENTO PER PRODOTTI DI QUALITA' (objectives) THE COURSE AIMS TO PROVIDE KNOWLEDGE TO UNDERSTAND THE INFLUENCE OF THE COMPONENTS OF THE DIFFERENT FARMING SYSTEMS ON THE QUALITY AND SAFETY OF ANIMAL PRODUCTS. - BERNABUCCI UMBERTO (syllabus) PART 1 - INTRODUCTION TO BIOLOGY / PHYSIOLOGY OF FARM ANIMALS. LIVESTOCK PRODUCTION SYSTEMS: MILK / MEAT / EGGS. SPECIES / BREEDS; TECHNOLOGIES AND FARMING TECHNIQUES; STRUCTURES; INTRODUCTION TO GENETIC IMPROVEMENT. EXERCISES OFFSITE - VISITS TO FARMS (reference books) - GIOVANNI BITTANTE, IGINO ANDRIGHETTO, MAURIZIO RAMANZIN. 2001. FONDAMENTI DI ZOOTECNICA. LIVIANA EDITRICE, PADOVA. - GIOVANNI BITTANTE, IGINO ANDRIGHETTO, MAURIZIO RAMANZIN. 2005. TECNICHE DI PRODUZIONE ANIMALE. LIVIANA EDITRICE, PADOVA. LITERATURE AND MATERIAL PROVIDED BY THE TEACHER - BASIRICO' LOREDANA (syllabus) PART 2 - QUALITY OF PRODUCTS OF ANIMAL ORIGIN; CONCEPT OF TOTAL QUALITY; MILK; MEAT; EGGS; SEAFOOD PRODUCTS. FACTORS INFLUENCING THE QUALITY OF ANIMAL PRODUCTS: ENVIRONMENT AND GENETICS. EXERCISES OFFSITE - VISITS TO FARMS (reference books) GIOVANNI BITTANTE, IGINO ANDRIGHETTO, MAURIZIO RAMANZIN. 2001. FONDAMENTI DI ZOOTECNICA. LIVIANA EDITRICE, PADOVA. GIOVANNI BITTANTE, IGINO ANDRIGHETTO, MAURIZIO RAMANZIN. 2005. TECNICHE DI PRODUZIONE ANIMALE. LIVIANA EDITRICE, PADOVA. LITERATURE AND MATERIAL PROVIDED BY THE TEACHER	6	AGR/18	52	-	-	-	Core compulsory activities	ITA
20402436 - DIRITTO AGRARIO E ALIMENTARE EUROPEO (objectives) The course aims to provide students with basic knowledge of European Union institutions and deepen the legal aspects of the common agricultural policy, which constitutes a significant part of the Union's budget, either in theory or in practice, identifying profiles of major food regulation and the supply chain, also with reference to consumer rights. - BASSAN FABIO	6	IUS/14	48	-	-	-	Core compulsory activities	ITA
20402478 - LABORATORIO DI ENOGASTRONOMIA 1 (ULTERIORI ATTIVITÀ FORMATIVE-ART.10, COMMA 5 LETTERA D) (objectives) THE AIM OF THE COURSE IS TO MAKE STUDENTS ACQUIRE, THROUGH DIRECT EXPERIENCE, SKILLS REGARDING THE EXECUTION OF THE MAIN PREPARATIONS OF ITALIAN GASTRONOMY AND THE MANAGEMENT OF HIGH QUALITY PROFESSIONAL CUISINE, INCLUDING LEGISLATIVE AND HYGIENIC ASPECTS OF FOOD.	2		-	-	24	-	Other activities	ITA