Food science and technology - delivered in blended mode

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Curriculum(s) for 2026 - Food science and technology - delivered in blended mode (33609)

Curriculum

Lesson [SSD] [Language]	Year	Semester	CFU
10627795 \| ALIMENTARY MICROBIAL BIOTECHNOLOGY [CHEM-07/C] [ITA]	1st	1st	6
Educational objectives General skills. The basic knowledge necessary for the design of industrial processes that use microorganisms, cell cultures and immobilized enzymes will be studied in detail. Students' critical and judgment skills will be developed thanks to class exercises, in which videos will be projected and numerical exercises carried out, and practical laboratory experiences, in which they will apply the concepts studied in class, performing and interpreting experiments that will be in the future able to reproduce autonomously. Communication skills will be exercised during the theoretical lessons, which include moments of open discussion. Students who pass the exam will be able to design the genetic improvement of industrial strains and to critically read articles in international scientific journals on the topics of the course. Specific skills. a) knowledge and understanding: - Knowledge and understanding of the physiology, biochemistry and genetics of microorganisms used in food microbial biotechnologies; - Knowledge of the different microbial metabolisms; - Knowledge and understanding of the main genome editing techniques on microorganisms of industrial interest; b) ability to apply knowledge and understanding: - ability to describe and explain the physiology and biochemistry of industrial microorganisms; - ability to apply appropriate techniques to problems of industrial production; c) autonomy of judgment: - knowing how to independently solve microbial growth problems; - being able to identify the best microorganisms for the production of a metabolite of interest; d) communication skills: - be able to illustrate and explain the physiology and biochemistry of the microorganisms of interest with appropriate terms and with logical rigor; - being able to describe the main molecular techniques for the modification of microorganisms; - being able to describe the industrial productions described in class; e) learning skills: - acquisition of the fundamentals and cognitive tools to autonomously pursue the study of food microbial biotechnologies; - ability to apply biochemical and molecular techniques in laboratory working environments.
10629021 \| SPECTROSCOPIC METHODS FOR FOOD QUALITY AND SAFETY [CHEM-02/A] [ITA]	1st	1st	6
Educational objectives • Objective of the course The course provides advanced knowledge of the main spectroscopic and chemometric methods applied to the control of food quality, authenticity and safety, with reference to innovative techniques for agri-food matrix characterization and analytical data interpretation. • Knowledge and understanding At the end of the course, students will have acquired knowledge of the principles of the main spectroscopic techniques applied to foods, including NMR, IR and UV-Visible methodologies, the applications of isotopomeric techniques for food traceability and authenticity assessment, and the main multivariate analysis approaches for analytical data processing. • Applying knowledge and understanding Students will be able to understand the use of the main spectroscopic methodologies for the study of complex food matrices, interpret data obtained from advanced analytical techniques and apply multivariate analysis tools for food characterization and quality control. • Making judgements The course promotes the development of the ability to critically evaluate analytical data and innovative methodologies used for the control of food quality, safety and authenticity. • Communication skills Students will acquire the ability to use appropriate technical and scientific terminology in the field of spectroscopic methodologies and data analysis applied to foods. • Learning skills The course provides useful tools for the independent study of advanced spectroscopic methodologies, chemometric techniques and their applications in the agri-food sector.
10626816 \| Food Commodity testing Laboratory [ECON-10/A] [ITA]	1st	1st	6
Educational objectives The goal of the Teaching Unit is to provide practical knowledge for classification and characterization of food products in terms of their commodity class correspondence by determining some analytical indexes considered by the present regulations. They will be evaluated by laboratory tests exploited to control food production processes. Specific Skills to be acquired by the students will be: • understanding food EU regulations and Italian laws; • understanding the analytical parameter meaning for proper food classification; • understanding the most common chemical calculations used in food analysis; • ability in evaluating the obtained results in terms of food quality and safety; • ability to properly classify a food product under the commodity science point of view also considering the law requirements. Soft Skills • ability in evaluating the global human suitability of a food product; • ability to work in team with other people, to share and present the obtained results; • research autonomy in consulting institutional european web sites (EC, EFSA, RASFF, etc.) to find legal and technical reports related to food safety.
10630734 \| Innovation in the food industry, chemical and sensory analysis [AGRI-07/A] [ITA]	1st	2nd	12
Educational objectives Objective of the course The course provides knowledge related to innovation processes in the food sector, chemical analysis methodologies and sensory evaluation of foods, with reference to the qualitative, technological and functional aspects of food production. Particular attention will be devoted to innovative strategies for the development of sustainable foods, the valorisation of raw materials and agri-food by-products, emerging processing and preservation technologies, and the integration of nutritional quality, food safety, sensory acceptability and sustainability of production processes. The course will also explore the role of innovation in addressing new consumer demands and current environmental and industrial challenges within the agri-food system. Knowledge and understanding At the end of the course, students will have acquired knowledge of the main innovative processes in the food industry, chemical analysis methodologies applied to foods, and the principles of sensory analysis and food quality evaluation. They will also be able to understand the relationships between chemical composition, technological properties, sensory characteristics and functional value of foods, with particular reference to innovative products, plant-based foods and productions oriented towards sustainability and circular economy principles. Applying knowledge and understanding Students will be able to understand the main applications of innovative technologies in the food sector, interpret data deriving from chemical and sensory analyses, and recognize the qualitative and technological aspects of food products. They will also be able to apply integrated approaches for food quality assessment, select appropriate analytical methodologies according to different food matrices, and critically interpret the impact of technological innovations on the nutritional, functional and sensory properties of food products. Making judgements The course promotes the development of the ability to critically evaluate innovative processes, qualitative characteristics and sensory aspects of food productions. Students will be encouraged to develop a scientific and multidisciplinary approach in evaluating emerging technologies, considering sustainability, safety, consumer-perceived quality and the industrial transferability of proposed innovations. Communication skills Students will acquire the ability to use appropriate technical and scientific terminology in the field of food innovation, chemical analysis and sensory evaluation of foods. They will also be able to present and discuss scientific data, analytical results and technological issues using clear and rigorous language appropriate to the professional and scientific context of the agri-food sector. Learning skills The course provides useful tools for the independent study of topics related to technological innovation, analytical methodologies and the sensory quality of food productions. Students will develop the ability to continuously update their knowledge on new food technologies, food characterization methodologies and the latest scientific and industrial trends related to sustainability, nutrition and innovation in the food sector.
Food product industries [AGRI-07/A] [ITA]	1st	2nd	6
Educational objectives Objective of the course The course provides knowledge related to innovation processes in the food sector, chemical analysis methodologies and sensory evaluation of foods, with reference to the qualitative, technological and functional aspects of food production. Particular attention will be devoted to innovative strategies for the development of sustainable foods, the valorisation of raw materials and agri-food by-products, emerging processing and preservation technologies, and the integration of nutritional quality, food safety, sensory acceptability and sustainability of production processes. The course will also explore the role of innovation in addressing new consumer demands and current environmental and industrial challenges within the agri-food system. Knowledge and understanding At the end of the course, students will have acquired knowledge of the main innovative processes in the food industry, chemical analysis methodologies applied to foods, and the principles of sensory analysis and food quality evaluation. They will also be able to understand the relationships between chemical composition, technological properties, sensory characteristics and functional value of foods, with particular reference to innovative products, plant-based foods and productions oriented towards sustainability and circular economy principles. Applying knowledge and understanding Students will be able to understand the main applications of innovative technologies in the food sector, interpret data deriving from chemical and sensory analyses, and recognize the qualitative and technological aspects of food products. They will also be able to apply integrated approaches for food quality assessment, select appropriate analytical methodologies according to different food matrices, and critically interpret the impact of technological innovations on the nutritional, functional and sensory properties of food products. Making judgements The course promotes the development of the ability to critically evaluate innovative processes, qualitative characteristics and sensory aspects of food productions. Students will be encouraged to develop a scientific and multidisciplinary approach in evaluating emerging technologies, considering sustainability, safety, consumer-perceived quality and the industrial transferability of proposed innovations. Communication skills Students will acquire the ability to use appropriate technical and scientific terminology in the field of food innovation, chemical analysis and sensory evaluation of foods. They will also be able to present and discuss scientific data, analytical results and technological issues using clear and rigorous language appropriate to the professional and scientific context of the agri-food sector. Learning skills The course provides useful tools for the independent study of topics related to technological innovation, analytical methodologies and the sensory quality of food productions. Students will develop the ability to continuously update their knowledge on new food technologies, food characterization methodologies and the latest scientific and industrial trends related to sustainability, nutrition and innovation in the food sector.
Chemical and sensory analysis of food [AGRI-07/A] [ITA]	1st	2nd	6
Educational objectives Objective of the course The course provides knowledge related to innovation processes in the food sector, chemical analysis methodologies and sensory evaluation of foods, with reference to the qualitative, technological and functional aspects of food production. Particular attention will be devoted to innovative strategies for the development of sustainable foods, the valorisation of raw materials and agri-food by-products, emerging processing and preservation technologies, and the integration of nutritional quality, food safety, sensory acceptability and sustainability of production processes. The course will also explore the role of innovation in addressing new consumer demands and current environmental and industrial challenges within the agri-food system. Knowledge and understanding At the end of the course, students will have acquired knowledge of the main innovative processes in the food industry, chemical analysis methodologies applied to foods, and the principles of sensory analysis and food quality evaluation. They will also be able to understand the relationships between chemical composition, technological properties, sensory characteristics and functional value of foods, with particular reference to innovative products, plant-based foods and productions oriented towards sustainability and circular economy principles. Applying knowledge and understanding Students will be able to understand the main applications of innovative technologies in the food sector, interpret data deriving from chemical and sensory analyses, and recognize the qualitative and technological aspects of food products. They will also be able to apply integrated approaches for food quality assessment, select appropriate analytical methodologies according to different food matrices, and critically interpret the impact of technological innovations on the nutritional, functional and sensory properties of food products. Making judgements The course promotes the development of the ability to critically evaluate innovative processes, qualitative characteristics and sensory aspects of food productions. Students will be encouraged to develop a scientific and multidisciplinary approach in evaluating emerging technologies, considering sustainability, safety, consumer-perceived quality and the industrial transferability of proposed innovations. Communication skills Students will acquire the ability to use appropriate technical and scientific terminology in the field of food innovation, chemical analysis and sensory evaluation of foods. They will also be able to present and discuss scientific data, analytical results and technological issues using clear and rigorous language appropriate to the professional and scientific context of the agri-food sector. Learning skills The course provides useful tools for the independent study of topics related to technological innovation, analytical methodologies and the sensory quality of food productions. Students will develop the ability to continuously update their knowledge on new food technologies, food characterization methodologies and the latest scientific and industrial trends related to sustainability, nutrition and innovation in the food sector.
10626232 \| Metabolic engineering and plant improvement [BIOS-02/A] [ITA]	1st	2nd	6
Educational objectives • Objective of the course The course provides basic knowledge related to metabolic biotechnology and plant improvement strategies, with reference to the main biological and molecular processes involved in plant biomass production and quality. • Knowledge and understanding At the end of the course, students will have acquired knowledge of the main aspects of plant metabolism, biotechnological methodologies applied to plants and approaches for the genetic and functional improvement of plant productions. • Applying knowledge and understanding Students will be able to understand the main applications of plant biotechnology, interpret general aspects related to plant improvement and recognize the potential applications of innovative technologies in the agro-biotechnological sector. • Making judgements The course promotes the development of the ability to critically evaluate opportunities and limitations of biotechnological applications in plant production improvement. • Communication skills Students will acquire the ability to use appropriate technical and scientific terminology in the field of plant biotechnology and plant genetic improvement. • Learning skills The course provides useful tools for the independent study of topics related to plant biotechnology, plant metabolism and innovations in plant production improvement.
[N/D] [ITA]	1st	2nd	12
Optional group:
Optional group:
10631041 \| Microbiological techniques for food quality and safety [AGRI-08/A] [ITA]	2nd	1st	12
Educational objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
Starter selection and predictive microbiology [AGRI-08/A] [ITA]	2nd	1st	6
Educational objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
Control of microbial food safety [AGRI-08/A] [ITA]	2nd	1st	6
Educational objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
10625958 \| AGRIFOOD ECONOMY [AGRI-01/A] [ITA]	2nd	1st	6
Educational objectives • Objective of the course The course provides basic knowledge of the economic and organizational aspects of the agri-food system, with reference to production chains, agricultural and food markets, and the main economic dynamics of the sector. • Knowledge and understanding At the end of the course, students will have acquired knowledge of the main elements of agri-food economics, the characteristics of production chains and the economic aspects related to the production, distribution and valorisation of food products. • Applying knowledge and understanding Students will be able to interpret the main economic dynamics of the agri-food sector, understand the functioning of reference markets and apply basic knowledge to the analysis of supply chains and agri-food valorisation processes. • Making judgements The course promotes the development of the ability to critically evaluate economic and organizational issues related to the agri-food system and market dynamics. • Communication skills Students will acquire the ability to use appropriate terminology in the field of agri-food economics and to clearly communicate issues related to food markets and supply chains. • Learning skills The course provides useful tools for the independent study of economic and organizational issues related to the agri-food system and its evolution.
10626993 \| Agri-Food System Law [GIUR-03/B] [ITA]	2nd	2nd	6
Educational objectives • Objective of the course: The course aims to provide students with a wealth of knowledge on current issues of agri-food law, especially those linked to innovation profiles. The objective is to enable the learner to approach the complex mechanism of the sources of agri-food law where public and private sources intersect, located on different levels, global, union and domestic. Within these profiles particular attention is given to living law, the so-called. law in action. Another objective is to make the student understand the systematic dimension of agri-food law which is a supply chain right. The student is guided by the teacher on the path from the standard to its practical application, although it is not uncommon to start from the concrete case to arrive at the standard. Often, in fact, law maker judges are actual producers of norms. It is a discipline where a certain importance is given to the leading judicial cases which have marked "decisive moments in the development of the discipline" (see Albisinni, Strumentario, p. XXVII). • • Knowledge and understanding: The course aims to allow learners to understand the legal instruments that govern the agri-food system. • Applying knowledge and understanding: Thanks to the course followed, students will be able to apply the regulatory tools and adapt them to the specific case. • Making judgements: Learners will be able to understand which rules apply in different situations and how to comply with legal rules. • Communication skills: Students will be able to express themselves using correct technical-legal language. • Learning skills: The course aims to stimulate the learning abilities of students, who, thanks to the lessons, will be able to understand the underlying mechanism underlying the system.
AAF1100 \| ENGLISH LANGUAGE [N/D] [ITA]	2nd	2nd	2
Educational objectives LM-70 sustainability – brief 16-hour course in English with Professor Cesare Manetti and the English language specialist (CEL) Marianne Marinelliconnected to Sapienza language centre. Students are awrded 2 ECTS for this course (European Credit Transfer and Accumulation System). This course has been active for a few years and is an innovative project where English language learning is contextualized and personalized to meet the requirements of the learning objectives of this master’s degree, always keeping in mind the limited number of hours available. The activities are aimed at improving students’ language abilities and at acquiring specific terminology directly related to the field of Food Science and Technology and to the 2030 Agenda of the United Nations. Students take an active part in group activities which, when possible, have included Italian and foreign students belonging to other degree courses and present their findings in the delivery of presentations in English once the course ends. • Objective of the course: though the use of multimedia resources and the FAO e-learningAcademy website students learn about and familiarize with the idea of sustainability, the 17 SDGs and the 2030 agenda with a specific focus on the world of food and agriculture. One of the requirements for students’ final exams is to complete a number of courses on the FAO e-learning Academy website where they will obtain a verified and recognized virtual badge together with their final presentations. • Knowledge and understanding: since this is a master’s degree, students are expected to be familiar with food science and technology and be able to combine such knowledge with the idea of sustainability in their field of study as lessons progress. English language abilities of the students may vary, and lessons are tailored for mixed ability classes to include everyone. • Applying knowledge and understanding: students work in groups to deliver their final presentations on a topic of their choice which combines sustainability and food science and technology and focuses on innovations in the students’ field of study through specific examples and explanations • Making judgements: students are expected to be able to gather and interpret data from their field of study and integrate this knowledge to contribute thoughtfully to the outcome of the course (final presentations and FAO e-learning Academy courses) • Communication skills: students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences • Learning skills: during this brief course students should have developed the ability to combine new and previous knowledge to think critically about how sustainability can improve the world of food science and technology and, more importantly, how the students themselves can make a difference.
AAF1050 \| training [N/D] [ITA]	2nd	2nd	12
Educational objectives The internship aims to integrate and apply the knowledge acquired during the study programme through practical experiences carried out in companies, laboratories, public institutions or research centres operating in the agri-food sector. The activity allows students to deepen topics related to food quality, safety, processing and valorisation, while developing practical skills, independent judgement and transferable competences useful for professional development and employment.
AAF1014 \| FINAL EXAM [N/D] [ITA]	2nd	2nd	16
Educational objectives The final examination aims to assess students’ ability to apply in an integrated manner the knowledge and competences acquired during the study programme through the development of a theoretical, experimental or project-based work related to agri-food topics. The final examination also promotes the development of analytical autonomy, critical thinking and communication skills in presenting and discussing the achieved results.
Optional group: New group

Lesson [SSD] [Language]	Year	Semester	CFU
10627345 \| Cereal science and technology [AGRI-07/A] [ITA]	1st	1st	6
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.
10629758 \| FOOD SYSTEM RE-THINKING [AGRI-07/A] [ENG]	1st	1st	6
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.

Lesson [SSD] [Language]	Year	Semester	CFU
10629905 \| MICROBIOLOGY OF FERMENTED FOODS [AGRI-08/A] [ITA]	1st	2nd	6
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.
10627579 \| PROCESS ENGINEERING AND PLANTS [ICHI-02/A] [ITA]	1st	2nd	6
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.
10626217 \| ECONOMICS AND MANAGEMENT OF BUSINESS [ECON-07/A] [ITA]	1st	1st	6
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.
10626007 \| BIODIVERSITY MONITORING AND CONSERVATION OF AGROECOSYSTEMS [BIOS-01/C] [ITA]	1st	2nd	6
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.
10630291 \| NUTRITION AND BIOCULTURAL DYNAMICS [PHIL-02/A, BIOS-03/B] [ITA]	1st	1st	6
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.
HISTORY AND GEOGRAPHY OF HUMAN NUTRITION [PHIL-02/A] [ITA]	1st	1st	3
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.
ETHICS OF NUTRITION AND CULTURAL PROCESSES [BIOS-03/B] [ITA]	1st	1st	3
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.
10627743 \| Food-borne parasites [MVET-03/B] [ITA]	1st	1st	6
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.
10632134 \| ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION [BIOS-04/A] [ITA]	1st	1st	6
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.

Lesson [SSD] [Language]	Year	Semester	CFU
10630007 \| DIET AND HUMAN NUTRITION [BIOS-07/A] [ITA]	2nd	1st	6
Educational objectives The course provides basic knowledge of human nutrition and food science, with particular reference to nutrients, nutritional requirements and the relationship between diet and health. The course also aims to develop an understanding of the role of nutrition in maintaining well-being and supporting health prevention. • Knowledge and understanding At the end of the course, students will have acquired knowledge of the fundamental principles of human nutrition, the main nutrients, energy and nutritional requirements, and the basic aspects of metabolism. They will also understand the relationship between nutrition, health and quality of life. • Applying knowledge and understanding Students will be able to interpret the principles of healthy nutrition, generally evaluate the nutritional role of foods and apply basic knowledge in nutrition education and health prevention. • Making judgements The course promotes the development of critical skills in evaluating dietary habits and basic nutritional issues, also in relation to personal well-being and health. • Communication skills Students will acquire the ability to use appropriate terminology in the field of human nutrition and to communicate clearly the main concepts related to nutrition. • Learning skills The course provides useful tools for the independent study of topics related to human nutrition, balanced diets and health promotion.
10627051 \| Integrated crop protection [AGRI-05/B] [ITA]	2nd	1st	6
Educational objectives Main objectives Acquire knowledge of Plant Pathology and Plant defenses: identification of the main causes of diseases and deterioration of food products. Acquire knowledge on integrated strategies for the protection of plants from viruses, bacteria, fungi and insects in terms of economic, environmental and social sustainability. Specific objectives A) Knowledge and understanding skills - The concept of disease - The different types of phytopathogens: viruses, bacteria, fungi and insects - The genetic, molecular and biochemical basis of defensive strategies, innate, of plants - the classic and integrated strategies for combating diseases in the main crops - the concept of food safety linked to the contamination of the main crops - The concept of sustainability and related legislation B) Ability to apply knowledge and understanding - Know how to use specific terminology - Identify the main factors causing illness in the main crops and know the strategies of infection - Identify the genetic basis of plant resistance to the main plant pathogens - Outline classic and integrated control strategies for plant diseases and in general to improve food safety in light of the concepts of sustainability and the application of current regulations C) Autonomy of judgment - Identification of new perspectives / development strategies to safeguard the main crops from a production, safety and quality point of view - Evaluation, interpretation and reprocessing of literature data in the field of food crop protection D) Communication skills - Ability to illustrate the results of research and experimentation carried out in the context of the exercises - Ability to understand manuscripts in English and to indicate the salient features of the oral exam E) Learning ability - Learn the specific terminology - Logically connect the acquired knowledge - Identify the most relevant topics of the subjects dealt with - know how to consult specialist databases (eg pubmed; EFSA)

Tecnologie alimentari

Lesson [SSD] [Language]	Year	Semester	CFU
10627457 \| FOOD SAFETY AND COMPLIANCE OF PLANT-BASED PRODUCTIONS [AGRI-05/B] [ITA]	1st	1st	6
Educational objectives • Objective of the course The course provides basic knowledge related to the safety and compliance of plant-based food productions, with reference to the main risk factors, quality aspects of agri-food products and the relevant regulatory framework. • Knowledge and understanding At the end of the course, students will have acquired knowledge of the main microbiological, chemical and physical hazards associated with plant-based foods, the causes of alteration of agri-food products and the fundamental aspects of national and European food legislation. • Applying knowledge and understanding Students will be able to understand the main issues related to the safety of plant-based productions, interpret general aspects related to food compliance and recognize the main factors affecting quality and safety along the agri-food chain. • Making judgements The course promotes the development of the ability to critically evaluate issues related to food safety and compliance of plant-based productions. • Communication skills Students will acquire the ability to use appropriate terminology in the field of food safety, quality and compliance of agri-food productions. • Learning skills The course provides useful tools for the independent study of issues related to the safety and quality of plant-based food productions.
10628931 \| Economics of the food industry [AGRI-01/A] [ITA]	1st	1st	6
Educational objectives Objective of the course The course provides basic knowledge of the economic and organizational aspects of the food sector, with reference to agri-food markets, production chains and the economic dynamics of the agri-food system. • Knowledge and understanding At the end of the course, students will have acquired knowledge of the main elements of food sector economics, the characteristics of agri-food supply chains and the economic and managerial aspects related to food production and product valorisation. • Applying knowledge and understanding Students will be able to interpret the main economic dynamics of the agri-food sector, understand the functioning of reference markets and apply basic knowledge to the analysis of supply chains and food product valorisation strategies. • Making judgements The course promotes the development of the ability to critically evaluate economic and organizational aspects of the agri-food system and related market dynamics. • Communication skills Students will acquire the ability to use appropriate terminology in the field of agri-food economics and to clearly communicate issues related to food markets and supply chains. • Learning skills The course provides useful tools for the independent study of economic and organizational issues related to the agri-food system and its evolution.
10625910 \| Biotechnology and food microbiology [CHEM-07/C] [ITA]	1st	1st	6
Educational objectives • Objective of the course The course provides basic knowledge of food microbiology and the main biotechnological applications in the agri-food sector, with reference to food-related microorganisms, fermentation processes and food quality and safety aspects. • Knowledge and understanding At the end of the course, students will have acquired knowledge of the main microorganisms occurring in foods, the factors affecting their development, microbial growth dynamics and the main microbiological methodologies applied to food matrices. • Applying knowledge and understanding Students will be able to understand the main microbiological issues associated with foods, interpret results from microbiological analyses and apply basic knowledge in microbiological control and fermentation processes. • Making judgements The course promotes the development of the ability to analyse and interpret experimental data and issues related to microbiological quality and food safety. • Communication skills Students will acquire the ability to use appropriate technical and scientific terminology in the field of food microbiology and biotechnology and to correctly communicate results and issues related to the sector. • Learning skills The course provides useful tools for the independent study of topics related to food microbiology, food biotechnology and microbiological control systems.
10630059 \| Chemical Analysis of Agro-food matrices [AGRI-06/B] [ITA]	1st	1st	6
Educational objectives The course provides basic knowledge of the main chemical analysis methods applied to agri-food matrices, with reference to the qualitative and quantitative characterization of foods and to the general aspects of analytical control. • Knowledge and understanding At the end of the course, students will have acquired knowledge of the fundamental principles of analytical methodologies applied to agri-food matrices, the main chemical analysis techniques and the general aspects related to food quality and safety. • Applying knowledge and understanding Students will be able to apply basic knowledge in food chemical analysis, interpret simple analytical data and understand the main procedures used for the characterization of agri-food matrices. • Making judgements The course promotes the development of the ability to critically evaluate data and information deriving from chemical analyses applied to the agri-food sector. • Communication skills Students will acquire the ability to use appropriate technical and scientific terminology in the field of chemical analysis applied to agri-food matrices. • Learning skills The course provides useful tools for the independent study of analytical methodologies and issues related to the quality and safety of agri-food productions.
10630887 \| Innovative analytics and sensory analysis [AGRI-07/A] [ITA]	1st	2nd	12
Educational objectives The course will be aimed to explore the themes concerning the methods for the analysis related to the agro-food productions, particularly fresh and transformed fruits and vegetables. This approach will be allowed by refreshing chemical and physical principles and by the definition of traditional and new analytical devices and applications. Innovative technologies based on sensor application will be described, while related chemometric principles and multivariate modeling will be defined. The arguments of the lectures will be treated through the theory and, where possible, the laboratory practice and the study of scientific literature by examining specific case study. Based on the suggestions included within the 'Dublin descriptors', the acquired knowledges, the understanding aptitudes and the capacity to apply them, together with the ability in making judgements and the communication skills of the students will be continuously tested along the didactic activities of the course, even by the so-called 'flipped learning' technique. At the end, with respect to the examination procedures, the same students' skills and performances will be solicited and verified through the exposition of autonomous scientific presentations they will be able to arrange on the topics and arguments of the course. During the course and at the end of it, the student will acquire: 1) knowledge and understanding with respect the topics of the course; 2) ability to apply knowledge and understanding with respect potential applications in the area of agrifood industry; 3) making autonomous judgements in the choices to be performed; 4) communication skills; 5) ability to learn the concepts and topics, knowing how to interpret them and, if necessary, re-propose them in an operative context.
Sensory analysis and Consumer science [AGRI-07/A] [ITA]	1st	2nd	6
Educational objectives The course will be aimed to explore the themes concerning the methods for the analysis related to the agro-food productions, particularly fresh and transformed fruits and vegetables. This approach will be allowed by refreshing chemical and physical principles and by the definition of traditional and new analytical devices and applications. Innovative technologies based on sensor application will be described, while related chemometric principles and multivariate modeling will be defined. The arguments of the lectures will be treated through the theory and, where possible, the laboratory practice and the study of scientific literature by examining specific case study. Based on the suggestions included within the 'Dublin descriptors', the acquired knowledges, the understanding aptitudes and the capacity to apply them, together with the ability in making judgements and the communication skills of the students will be continuously tested along the didactic activities of the course, even by the so-called 'flipped learning' technique. At the end, with respect to the examination procedures, the same students' skills and performances will be solicited and verified through the exposition of autonomous scientific presentations they will be able to arrange on the topics and arguments of the course. During the course and at the end of it, the student will acquire: 1) knowledge and understanding with respect the topics of the course; 2) ability to apply knowledge and understanding with respect potential applications in the area of agrifood industry; 3) making autonomous judgements in the choices to be performed; 4) communication skills; 5) ability to learn the concepts and topics, knowing how to interpret them and, if necessary, re-propose them in an operative context.
Traditional and innovative analytics for the agri-food sector [AGRI-07/A] [ITA]	1st	2nd	6
Educational objectives The course will be aimed to explore the themes concerning the methods for the analysis related to the agro-food productions, particularly fresh and transformed fruits and vegetables. This approach will be allowed by refreshing chemical and physical principles and by the definition of traditional and new analytical devices and applications. Innovative technologies based on sensor application will be described, while related chemometric principles and multivariate modeling will be defined. The arguments of the lectures will be treated through the theory and, where possible, the laboratory practice and the study of scientific literature by examining specific case study. Based on the suggestions included within the 'Dublin descriptors', the acquired knowledges, the understanding aptitudes and the capacity to apply them, together with the ability in making judgements and the communication skills of the students will be continuously tested along the didactic activities of the course, even by the so-called 'flipped learning' technique. At the end, with respect to the examination procedures, the same students' skills and performances will be solicited and verified through the exposition of autonomous scientific presentations they will be able to arrange on the topics and arguments of the course. During the course and at the end of it, the student will acquire: 1) knowledge and understanding with respect the topics of the course; 2) ability to apply knowledge and understanding with respect potential applications in the area of agrifood industry; 3) making autonomous judgements in the choices to be performed; 4) communication skills; 5) ability to learn the concepts and topics, knowing how to interpret them and, if necessary, re-propose them in an operative context.
10627589 \| Advanced fermentation and microbial technologies in food production and quality control [CHEM-07/C] [ITA]	1st	2nd	6
Educational objectives The goal of this course is to provide the students with in-depth knowledge on the use of fermentation and omics technologies for the development of novel starters, probiotics, and biocatalysts for the food industry, the study of foodborne bacterial pathogens, and the valorization of food waste and residues. The format consists of lectures, case studies, problems sets, and student presentations. Expected Results Knowledge and Understanding The results defined by this descriptor are pursued through lectures, didactic laboratories and seminars foreseen in the course of teaching. The student will acquire knowledge of the use of omics techniques for the characterization and genetic improvement of microbial biocatalysts of food interest. Applying knowledge and understanding What is defined by this descriptor is achieved through lectures, laboratory exercises, and multimedia presentations in which the student will have to demonstrate that he is able to apply general knowledge to specific case studies Making judgements On the basis of what is specified by the following descriptor, the course aims to provide students with all the necessary tools to be able to analyze and interpret experimental results and practical cases concerning microbial bioprocesses of food interest, in order to develop their own thinking. critic. Communication skills The ability is developed: in the classroom, through the active involvement of students through multimedia presentations that allow you to evaluate communication skills and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web. Learning skills The student is involved in reading technical-scientific articles on topics related to the topics of the program to stimulate the understanding of the text and the critical analysis of its content.
Optional group:
Optional group:
Optional group:
[N/D] [ITA]	2nd	1st	12
10631041 \| Microbiological techniques for food quality and safety [AGRI-08/A] [ITA]	2nd	1st	12
Educational objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
Starter selection and predictive microbiology [AGRI-08/A] [ITA]	2nd	1st	6
Educational objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
Control of microbial food safety [AGRI-08/A] [ITA]	2nd	1st	6
Educational objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
10626993 \| Agri-Food System Law [GIUR-03/B] [ITA]	2nd	2nd	6
Educational objectives • Objective of the course: The course aims to provide students with a wealth of knowledge on current issues of agri-food law, especially those linked to innovation profiles. The objective is to enable the learner to approach the complex mechanism of the sources of agri-food law where public and private sources intersect, located on different levels, global, union and domestic. Within these profiles particular attention is given to living law, the so-called. law in action. Another objective is to make the student understand the systematic dimension of agri-food law which is a supply chain right. The student is guided by the teacher on the path from the standard to its practical application, although it is not uncommon to start from the concrete case to arrive at the standard. Often, in fact, law maker judges are actual producers of norms. It is a discipline where a certain importance is given to the leading judicial cases which have marked "decisive moments in the development of the discipline" (see Albisinni, Strumentario, p. XXVII). • • Knowledge and understanding: The course aims to allow learners to understand the legal instruments that govern the agri-food system. • Applying knowledge and understanding: Thanks to the course followed, students will be able to apply the regulatory tools and adapt them to the specific case. • Making judgements: Learners will be able to understand which rules apply in different situations and how to comply with legal rules. • Communication skills: Students will be able to express themselves using correct technical-legal language. • Learning skills: The course aims to stimulate the learning abilities of students, who, thanks to the lessons, will be able to understand the underlying mechanism underlying the system.
AAF1100 \| ENGLISH LANGUAGE [N/D] [ITA]	2nd	2nd	2
Educational objectives LM-70 sustainability – brief 16-hour course in English with Professor Cesare Manetti and the English language specialist (CEL) Marianne Marinelliconnected to Sapienza language centre. Students are awrded 2 ECTS for this course (European Credit Transfer and Accumulation System). This course has been active for a few years and is an innovative project where English language learning is contextualized and personalized to meet the requirements of the learning objectives of this master’s degree, always keeping in mind the limited number of hours available. The activities are aimed at improving students’ language abilities and at acquiring specific terminology directly related to the field of Food Science and Technology and to the 2030 Agenda of the United Nations. Students take an active part in group activities which, when possible, have included Italian and foreign students belonging to other degree courses and present their findings in the delivery of presentations in English once the course ends. • Objective of the course: though the use of multimedia resources and the FAO e-learningAcademy website students learn about and familiarize with the idea of sustainability, the 17 SDGs and the 2030 agenda with a specific focus on the world of food and agriculture. One of the requirements for students’ final exams is to complete a number of courses on the FAO e-learning Academy website where they will obtain a verified and recognized virtual badge together with their final presentations. • Knowledge and understanding: since this is a master’s degree, students are expected to be familiar with food science and technology and be able to combine such knowledge with the idea of sustainability in their field of study as lessons progress. English language abilities of the students may vary, and lessons are tailored for mixed ability classes to include everyone. • Applying knowledge and understanding: students work in groups to deliver their final presentations on a topic of their choice which combines sustainability and food science and technology and focuses on innovations in the students’ field of study through specific examples and explanations • Making judgements: students are expected to be able to gather and interpret data from their field of study and integrate this knowledge to contribute thoughtfully to the outcome of the course (final presentations and FAO e-learning Academy courses) • Communication skills: students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences • Learning skills: during this brief course students should have developed the ability to combine new and previous knowledge to think critically about how sustainability can improve the world of food science and technology and, more importantly, how the students themselves can make a difference.
AAF1050 \| training [N/D] [ITA]	2nd	2nd	12
Educational objectives The internship aims to integrate and apply the knowledge acquired during the study programme through practical experiences carried out in companies, laboratories, public institutions or research centres operating in the agri-food sector. The activity allows students to deepen topics related to food quality, safety, processing and valorisation, while developing practical skills, independent judgement and transferable competences useful for professional development and employment.
AAF1014 \| FINAL EXAM [N/D] [ITA]	2nd	2nd	16
Educational objectives The final examination aims to assess students’ ability to apply in an integrated manner the knowledge and competences acquired during the study programme through the development of a theoretical, experimental or project-based work related to agri-food topics. The final examination also promotes the development of analytical autonomy, critical thinking and communication skills in presenting and discussing the achieved results.
Optional group:

Lesson [SSD] [Language]	Year	Semester	CFU
10627345 \| Cereal science and technology [AGRI-07/A] [ITA]	1st	1st	6
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.
10629758 \| FOOD SYSTEM RE-THINKING [AGRI-07/A] [ENG]	1st	1st	6
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.

Lesson [SSD] [Language]	Year	Semester	CFU
10627346 \| Science and technology of baked goods and pastries [CHEM-07/C] [ITA]	1st	2nd	6
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.
10626487 \| Genetic and molecular techniques for the improvement of quality of animal productions [AGRI-09/A] [ITA]	1st	2nd	6
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.
10628453 \| Novel Foods & Food Design [AGRI-07/A] [ITA]	1st	2nd	6
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.

Lesson [SSD] [Language]	Year	Semester	CFU
10632140 \| MARKETING OF AGRI-FOOD PRODUCTS [AGRI-01/A] [ITA]	1st	2nd	6
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.
10629220 \| Agri-food business economics [AGRI-01/A] [ITA]	2nd	1st	6
Educational objectives • Objective of the course The course provides basic knowledge of the economic, organizational and managerial aspects of agri-food enterprises, with reference to production chains, market dynamics and food product valorisation processes. • Knowledge and understanding At the end of the course, students will have acquired knowledge of the main elements of agri-food enterprise economics and management, the characteristics of the agri-food system and the economic aspects related to the production, processing and marketing of food products. • Applying knowledge and understanding Students will be able to interpret the main economic and organizational dynamics of agri-food enterprises, understand the functioning of production chains and apply basic knowledge to economic and managerial analysis in the agri-food sector. • Making judgements The course promotes the development of the ability to critically evaluate economic, organizational and strategic issues related to agri-food enterprises and systems. • Communication skills Students will acquire the ability to use appropriate terminology in the field of agri-food economics and to clearly communicate issues related to the management and valorisation of food productions. • Learning skills The course provides useful tools for the independent study of economic and managerial issues related to agri-food enterprises and the evolution of the sector.