RISORSE MICROBICHE E TECNOLOGIE PER L’INNOVAZIONE DEI SISTEMI ALIMENTARIModule PROCESSI PER L'INDUSTRIA AGROALIMENTARE
Academic Year 2023/2024 - Teacher: Giuseppe MURATOREExpected Learning Outcomes
The course aims to provide students basic knowledge on the food production process together with an overview of the multiple applications of biotechnology in the "agri-food chain".
At the end of the course students will have developed the necessary skills to understand the relationship between technological conditions adopted for production and qualitative characteristics of food products.
Course Structure
Lectures (21 hours - 3CFU), also on line.
Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the Syllabus.
Learning assessment may also be carried out on line, should the conditions require it.
Information for students with disabilities and / or SLD: To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the teaching objectives and specifications needs. It is also possible to contact the CInAP contact person (Center for Active and Participatory Inclusion - Services for Disabilities and / or SLD) of the Department of Biomedical and Biotechonological Sciences.Required Prerequisites
Attendance of Lessons
Detailed Course Content
Textbook Information
1. Antolini V., Cappelli P., Fabbri B., Vannucchi V. “Trasformazioni e produzioni agroalimentari”. Zanichelli Editore S.p.A. - 2017 (ISBN 978-88-08-72129-7);
2. Menaggia G., Roncalli W. "L'industria agroalimentare 1 Processi e tecnologie" Franco Lucisano Editore (ISBN 978-88-08-62121-4);
3. Menaggia G., Roncalli W. "L'industria agroalimentare 2 Prodotti e sottoprodotti" Franco Lucisano Editore (ISBN 978-88-08-33737-5).Course Planning
Subjects | Text References | |
---|---|---|
1 | Food preservation systems | Text 1. Lecture notes of the lessons provided by the teacher |
2 | Wine industry | Text 1. Lecture notes of the lessons provided by the teacher |
3 | Beer technology | Text 1. Lecture notes of the lessons provided by the teacher |
4 | Dairy industry | Text 1. Lecture notes of the lessons provided by the teacher |
Learning Assessment
Learning Assessment Procedures
Oral test
The evaluation of the student's preparation will take place on the basis of the following criteria: learning ability and level of depth of the topics covered, synthesis and exposure properties, and the student's reasoning skills.
The vote follows the following pattern:
Not eligible
Knowledge and understanding topic: Important shortcomings. Significant inaccuracies
Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize
Use of references: Completely inappropriate
18-20
Knowledge and understanding of the subject: At the threshold level. Obvious imperfections
Analysis and synthesis skills: Just enough skills
Use of references: Just appropriate
21-23
Knowledge and understanding of the topic: Routine knowledge Analysis and synthesis skills: It is able to correct analysis and synthesis. Argue logically and consistently
Use of references: Use standard references
24-26
Knowledge and understanding topic: Good knowledge
Analysis and synthesis skills: He has good analytical and synthesis skills. Arguments are expressed consistently
Use of references: Use standard references
27-29
Knowledge and understanding topic: Knowledge more than good
Analytical and synthesis skills: Has remarkable analytical and synthesis skills
Use of references: Deepened the topics
30-30L
Knowledge and understanding topic: Excellent knowledge
Analytical and synthesis skills: He has remarkable analytical and synthesis skills.
Use of references: Important insightsExamples of frequently asked questions and / or exercises
Food preservation systems;
wine industry;
dairy industry;
brewing industry.