Food science and technology - delivered in blended mode

Educational objectives

• Objective of the course
The course provides basic knowledge of the chemical, technological and qualitative characteristics of cereals and their main derived products, with reference to processing technologies and cereal production systems.

• Knowledge and understanding
At the end of the course, students will have acquired knowledge of the main cereals, the properties of raw materials and the fundamental aspects of technological processes applied to cereal-based food production.

• Applying knowledge and understanding
Students will be able to understand the main stages of cereal processing, interpret the qualitative characteristics of raw materials and derived products, and recognize the basic technological aspects of cereal production systems.

• Making judgements
The course promotes the development of the ability to critically evaluate the qualitative and technological aspects of cereal production and related transformation processes.

• Communication skills
Students will acquire the ability to use appropriate terminology in the field of cereal science and technology and related food productions.

• Learning skills
The course provides useful tools for the independent study of issues related to the quality, processing and innovation of cereal-based products.

Educational objectives

Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility.

General objectives:
After completing this course, students will be able to:

• Use a systemic approach in the context of food production systems;
• Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global);
• Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability.

Educational objectives

Objective of the course
The aim of the course is to provide students with fundamental knowledge on the role of microorganisms in food, with a specific focus on fermentation processes, food quality, and microbiological safety. Students will acquire both theoretical and practical tools to understand and apply microbiological methods in the agri-food sector and to critically analyze the interactions between microorganisms, food, and human health.
Knowledge and understanding
Students will acquire knowledge regarding:
• the main factors affecting microbial growth in food;
• the role of microorganisms in fermentation processes and food preservation;
• microbiological and biomolecular techniques for the identification and characterization of foodborne microorganisms;
• aspects related to food microbiological safety;
Applying knowledge and understanding
Students will be able to:
• apply basic microbiological methods to food analysis;
• identify and differentiate the main foodborne microorganisms;
• evaluate the consequences of microbial presence in terms of food quality and safety;
• interpret and critically discuss scientific articles in the field of food microbiology.
Making judgements
Students will develop the ability to:
• critically analyze microbiological data from fermented and non-fermented foods;
• evaluate the risks and benefits associated with microbial presence in food;
• make independent judgements on current issues in food microbiology and public health

Communication skills
Students will be able to:
• clearly communicate concepts and issues related to food microbiology;
• present scientific data using appropriate technical language;
• engage in academic and interdisciplinary discussions on the subject.
Learning skills
The course will provide students with tools to:
• continue independent study in microbiological topics;
• keep up to date with scientific and technological innovations in the agri-food sector;
• develop educational and practical approaches in food microbiology.

Educational objectives

• Objective of the course

The course provides fundamental knowledge on heat, mass and momentum transport phenomena applied to chemical and industrial processes. The course aims to develop skills in the selection, analysis and preliminary design of the main unit operations and equipment used in separation, purification and heat transfer processes.

• Knowledge and understanding

At the end of the course, students will have acquired knowledge of:

heat, mass and momentum transport phenomena;
principles of separation unit operations;
heat transfer processes;
preliminary design criteria for process equipment;
thermodynamic and kinetic approaches applied to industrial processes.
• Applying knowledge and understanding

Students will be able to:

select the most suitable separation and purification operations according to the characteristics of process streams;
apply thermodynamic and kinetic models in the preliminary design of unit operations;
carry out preliminary sizing of heat and mass transfer equipment;
analyse simple industrial processes from a plant engineering perspective.
• Making judgements

Numerical exercises, practical activities and case-study analyses will enable students to develop critical skills in evaluating process solutions and selecting the most appropriate technologies according to operating conditions and process objectives.

• Communication skills

Students will acquire the ability to describe and discuss the fundamental principles of chemical processes and plants using appropriate technical terminology, including through the preparation of technical reports and written assignments.

• Learning skills

The course provides methodological and practical tools useful for further study of advanced topics related to industrial processes, unit operations and plant design, fostering autonomous learning and professional updating skills.

Educational objectives

The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice
• Knowledge and understanding:
The student who will pass the final exam will be provided with adequate knowledge about the functioning of the business organizations and the activities of the company decision makers. In particular, they will know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and controlling the company's evolutionary dynamics, paying attention to the balance between real economy, finance and sustainability in governance.
• Applying knowledge and understanding:
The student passing the final exam will be provided with a realistic and critical vision of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing economic, financial and organizational balance. They will be able to configure the basic elements of the organizational structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management and measurement).
• Making judgements:
Critical and judgmental skills will be acquired through the illustration of business cases and the discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for strategic and financial analysis.
• Communication skills:
Through lectures and in-class discussion, students will be able to expose business issues and related decisions designed to address them, within the general economic framework of the external environment and industry, plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions and be aware of their implications on performance.
• Learning skills:
Thorough class participation, discussion with the teacher, personal study and test, students will acquire the ability to continue their studies independently.

Educational objectives

• Objective of the course
The course provides knowledge related to the monitoring, management and conservation of biodiversity and agroecosystems, with reference to the ecological, environmental and territorial aspects of natural and agricultural systems.

• Knowledge and understanding
At the end of the course, students will have acquired knowledge of the main levels of biodiversity organization, agroecosystem dynamics, habitat conservation processes and the main methodologies for environmental and vegetation monitoring.

• Applying knowledge and understanding
Students will be able to understand the main issues related to biodiversity and agroecosystem conservation, interpret environmental and vegetation data and apply basic methodologies for monitoring and analysing natural and rural systems.

• Making judgements
The course promotes the development of the ability to critically evaluate the effects of human activities on ecosystems and the strategies for biodiversity conservation and sustainable management.

• Communication skills
Students will acquire the ability to use appropriate terminology in the fields of ecology, biodiversity and agroecosystem management and to correctly communicate environmental data and issues.

• Learning skills
The course provides useful tools for the independent study of topics related to environmental monitoring, biodiversity and sustainable agroecosystem management.

Educational objectives

• Objective of the course
The aim of the course is to provide students with an in-depth understanding of the interconnections between food practices through the profound interaction between biological and historical phenomena. The course aims to develop a solid theoretical foundation on the dynamics of human food evolution and transformation, exploring the role of food in different cultures, eras and environments. The course thus aims to train students to understand the food dynamics of the past and apply them to meet the challenges of the present and the future, with a critical and informed perspective.
• Knowledge and understanding
At the end of the course, students will be able to: i) Increase knowledge of the evolution of dietary practices throughout the history of ancient human populations, with particular focus on the transition between different subsistence practices; ii) identify theoretical and methodological tools for the study of food and culture in archaeology; ii) critically analyze studies on food consumption in the past; iii) improve their understanding of biomolecular techniques in archaeology; iv) understand the integration between theoretical perspectives and lab-based analysis.
• Applying knowledge and understanding
the course develops the ability to apply theoretical knowledge and interdisciplinary skills to critically analyze historical and geographical dynamics related to food. Students will be able to contextualize food practices in different historical periods and geographical areas, evaluating their interactions with economic, social and cultural aspects.
This ability includes the application of historical and geographical research methods to interpret sources, data and documents. Through the course, students learn not only to understand phenomena, but also to use this knowledge in practical contexts.

un'analisi consapevole e argomentata, e a considerare le implicazioni culturali delle proprie competenze.

• Making judgements
The acquisition of independent judgment requires the development of the ability to critically evaluate information, sources and data, integrating interdisciplinary knowledge. Students learn to formulate autonomous opinions, based on informed and reasoned analysis, and to consider the cultural implications of their expertise.
• Communication skills
During the course, students will develop communication skills, enabling them to express their knowledge and reflections in a clear and structured manner. Students learn to communicate complex content related to the historical and geographical evolution of food, using appropriate language for a variety of audiences, both academic and non-specialist. The acquisition of these skills fosters the ability to disseminate cultural, historical and social issues related to food in an effective and engaging manner.
• Learning skills
Students will be able to develop skills to acquire and integrate new knowledge independently and continuously. Students will learn to use effective tools and methodologies to update themselves as they continue their personal and professional education.

Educational objectives

• Objective of the course: the goal of the course " Food-borne parasites " is to provide students with a biological, ecological, and evolutionary perspective on parasites, contextualizing them within the food sector, as well as epidemiological knowledge of the most relevant foodborne species for human health.
• Knowledge and understanding At the end of the course, students are expected to demonstrate a basic understanding of:
-The biology, ecology, and life cycle of the main parasites of human, animal, and environmental interest.
-Host-parasite interaction mechanisms, including processes of pathogenesis, immune evasion, and evolutionary adaptation.
-Major parasitic zoonoses and their impact on public health and food safety.
• Applying knowledge and understanding: At the end of the course, students are expected to integrate knowledge and manage complexity with critical reflections, particularly:
-Apply the acquired knowledge to identify macroscopic and microscopic preparations of the main human and veterinary parasites transmitted through food.
-Demonstrate knowledge of how to use diagnostic tools to confirm the presence of parasitic infections in food or environmental samples.
-Evaluate epidemiological data related to the spread of parasitic infections and infestations, identifying the most relevant parasites for food safety.
• Making judgements: By the end of the course, students will be able to lay the groundwork for a critical analysis of issues related to the presence of parasites in food, recognizing the associated public health risks and the strategies for prevention, control, and management, while taking into account regulatory, hygienic-sanitary, and technological aspects.
• Communication skills: Students will be able to use the specific terminology of the discipline, integrating knowledge of biology, zoological systematics, and epidemiology.
• Learning skills: Students will develop the skills necessary to independently deepen their understanding of topics related to foodborne parasites, having learned how to access official sources for scientific information and to critically consult scientific literature and sector regulations.

Educational objectives

• Objective of the course
The course provides basic knowledge of the main environmental factors involved in food contamination processes, with reference to the general aspects of food quality and safety along the agri-food chain.

• Knowledge and understanding
At the end of the course, students will have acquired knowledge of the main environmental contaminants, the general mechanisms of food matrix contamination and the fundamental aspects related to food safety and risk prevention.

• Applying knowledge and understanding
Students will be able to understand the main issues related to environmentally derived food contamination, interpret basic information concerning food quality and safety, and recognize the main risk factors along the agri-food chain.

• Making judgements
The course promotes the development of the ability to critically evaluate issues related to environmental food contamination and their possible effects on the quality and safety of agri-food products.

• Communication skills
Students will acquire the ability to use appropriate terminology in the field of food safety and environmentally related contamination.

• Learning skills
The course provides useful tools for the independent study of issues related to environmental contamination of food matrices and the safety of agri-food productions.

Educational objectives

• Objective of the course
The course provides basic knowledge of the chemical, technological and qualitative characteristics of cereals and their main derived products, with reference to processing technologies and cereal production systems.

• Knowledge and understanding
At the end of the course, students will have acquired knowledge of the main cereals, the properties of raw materials and the fundamental aspects of technological processes applied to cereal-based food production.

• Applying knowledge and understanding
Students will be able to understand the main stages of cereal processing, interpret the qualitative characteristics of raw materials and derived products, and recognize the basic technological aspects of cereal production systems.

• Making judgements
The course promotes the development of the ability to critically evaluate the qualitative and technological aspects of cereal production and related transformation processes.

• Communication skills
Students will acquire the ability to use appropriate terminology in the field of cereal science and technology and related food productions.

• Learning skills
The course provides useful tools for the independent study of issues related to the quality, processing and innovation of cereal-based products.

Educational objectives

Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility.

General objectives:
After completing this course, students will be able to:

• Use a systemic approach in the context of food production systems;
• Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global);
• Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability.

Educational objectives

This course aims to provide specialized training in the field of science and technology applied to the
baking and pastry industry. The objective is to train professionals capable of understanding and
managing production processes, from the analysis of raw materials to product and process innovation,
while considering market needs and industry challenges.By the end of the course, students will have acquired:
 An in-depth knowledge of the raw materials used, including their functional properties and
suitability for processing.
 A comprehensive understanding of the different types of baked and pastry products and their
respective production processes, including fermented and unfermented doughs, creams,
chocolate, and gelato.
 The ability to recognize and classify different types of products and their technologicalStudents will be able to:
 Select and use raw materials based on their properties and the production goal.
 Apply the technologies and specific production processes for different types of baked and
pastry products.
 Analyze and solve technical problems related to production, thereby improving process
efficiency.
 Develop new product formulations that meet specific needs, such as health-focused pastry or
market innovations.
 Design and efficiently organize the spaces of a pastry or bakery laboratory, adhering to
production standards.Students will develop the ability to:
 Critically evaluate the quality of raw materials and finished products.
 Independently choose the most suitable processes and technologies to achieve optimal results.
 Formulate hypotheses and proposals for process and product innovation.
 Make informed decisions to improve production efficiency and address industry challenges.By the end of the course, students will be able to:
 Communicate their knowledge and operational decisions clearly and technically to colleagues,
superiors, and clients.
 Present innovation projects in a structured and persuasive manner, illustrating the expected
benefits.
 Interact effectively in work teams for the development of new products or the improvement of
existing processes.Students will be able to:
 Independently gather and analyze new information and trends related to the sector.
 Update their skills in a continuously evolving field, such as that of food and pastry products.
 Independently deepen their understanding of specific topics of interest, preparing for future
professional challenges or specialized training paths.
specificities.
 Knowledge of the machinery and equipment used in the various processing stages.
 An overall view of health-focused pastry and the design of workspaces.Gli studenti saranno in grado di:
 Selezionare e utilizzare le materie prime in base alle loro proprietà e all'obiettivo produttivo.

Educational objectives

The course aims to provide students with knowledge of the main genetic and
molecular techniques essential for improving animal production, with particular
reference to sequencing techniques and the use of SNPChip panels. It will also
cover genetic and genomic selection in livestock, in order to understand how to
enhance both the productivity and quality of animal products in the food
sector.At the end of the course, the student will acquire the knowledge necessary to
understand genetic and genomic improvement and their impact on animal
productivity. They will be able to understand and analyze the procedures
required to carry out genetic improvement. The student will also gain knowledge
enabling them to understand genetic processes and identify the genes involved
in the improvement of food production.The student will develop the ability to independently interpret both basic and
applied knowledge of genetic technologies involved in the improvement of animal
production. This ability will be acquired particularly through the reading of
scientific articles applied to practical cases of genetic improvement, with the
aim of better understanding how to apply knowledge of genetic technologies.At the end of the course, students will have acquired the ability to process
complex and/or incomplete information related to genetic technologies in the
field of animal production. Using this information, they will be able to
develop original and independent ideas and judgments. They will also be able to
critically retrieve and select information through the use of scientific
articles and the knowledge acquired during the course.At the end of the course, the student will have acquired the ability to
formulate a discourse consistent with the field of genetic technologies applied
to animal production. The scientific language used will be appropriate,
employing correct terminology and allowing for the presentation of topics in a
clear and well-structured manner.At the end of the course, the student will have the skills necessary to
independently pursue studies related to genetic technologies applied to the
improvement of animal production. Through the knowledge acquired, they will be
able to learn additional and more advanced concepts, whether provided by other
professional pathways or through independent study. Furthermore, they will be
able to integrate the acquired knowledge with concepts learned in other courses
or fields of study related to the agri-food sector.

Educational objectives

• Objective of the course
The course provides an overview of the main innovations in the food sector, with particular reference to novel foods, emerging ingredients and strategies for the design of new sustainable and functional food products.

• Knowledge and understanding
At the end of the course, students will have acquired knowledge of the main categories of novel foods, emerging technologies used in food production and the regulatory, technological and sensory aspects related to the development of innovative food products.

• Applying knowledge and understanding
Students will be able to apply the acquired knowledge to the design and evaluation of new food products, considering feasibility, sustainability and consumer acceptability aspects.

• Making judgements
The course promotes the development of critical skills in analysing the opportunities and limitations of food innovations, also with reference to technological, ethical and economic aspects.

• Communication skills
Students will acquire the ability to present and discuss innovative projects in the food sector using appropriate technical and scientific terminology.

• Learning skills
The course provides methodological tools for the independent study of topics related to novel foods, food design and food innovation, supporting continuous updating on scientific and regulatory developments.

Educational objectives

• Objective of the course
The course provides basic knowledge of marketing principles applied to the agri-food sector, with particular reference to product valorisation strategies, market analysis and consumer behaviour.

• Knowledge and understanding
At the end of the course, students will have acquired knowledge of the main agri-food marketing tools, market dynamics, consumer decision-making processes and the fundamental elements of strategic and operational planning.

• Applying knowledge and understanding
Students will be able to apply basic knowledge to agri-food market analysis, interpret consumer needs and contribute to the definition of marketing and product valorisation strategies.

• Making judgements
The course promotes the development of the ability to critically evaluate agri-food market dynamics, competitive strategies and opportunities for product innovation and differentiation.

• Communication skills
Students will acquire the ability to use appropriate terminology in the field of agri-food marketing and to clearly present analyses and strategies related to products and markets in the sector.

• Learning skills
The course provides useful tools for the independent study of topics related to marketing, consumer behaviour and the valorisation of agri-food productions.