MICROORGANISMS AND PROCESSES FOR THE AGRI-FOOD INDUSTRY

Module PROCESSI PER L'INDUSTRIA AGROALIMENTARE

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.

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.

Food preservation. Dairy industry. Enology. Brewing technology

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).

The assessment of learning takes place through an oral interview. 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.

wine industry;

dairy industry;

brewing industry.