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Educational objectives

knowledge of the main agricultural and livestock production systems, of the indicators of the quality of food of vegetable and animal origin and of the criteria for the sustainability of agro-zootechnical production

Educational objectives

knowledge of the main agricultural and livestock production systems, of the indicators of the quality of food of vegetable and animal origin and of the criteria for the sustainability of agro-zootechnical production

Educational objectives

knowledge of the main agricultural and livestock production systems, of the indicators of the quality of food of vegetable and animal origin and of the criteria for the sustainability of agro-zootechnical production

Educational objectives

knowledge of the main agricultural and livestock production systems, of the indicators of the quality of food of vegetable and animal origin and of the criteria for the sustainability of agro-zootechnical production

Educational objectives

knowledge of the main agricultural and livestock production systems, of the indicators of the quality of food of vegetable and animal origin and of the criteria for the sustainability of agro-zootechnical production

Educational objectives

Acquisition of skills in the field of Gastronomic Sciences

Educational objectives

At the end of the course, students will be able to:

Thoroughly describe the biological and cultural evolution of our species, with particular reference to evolutionary adaptations (bipedalism, encephalization, metabolic changes) and the lifestyles of our ancestors.
Critically analyze specific case studies on evolutionary, biological, and nutritional aspects, evaluating the impact of environmental, technological, and cultural factors on the evolution of human nutrition, from the diet of primates to the adoption of agriculture.
Integrate biological, ecological, and cultural perspectives.
Develop and clearly present structured analyses of data and case studies related to human evolution.
Develop a critical and interdisciplinary approach to independently explore topics related to the interaction between biology, ecology, and culture in human evolution, in relation to the evolution and history of nutrition.

Educational objectives

Basic knowledge of mathematics
Collettivo e unità statistiche. Caratteri e scale di misura. Mutabili e variabili statistiche. Distribuzioni di frequenza. Rappresentazioni grafiche. Misure di posizione e di variabilità.
Mutabili e Variabili statistiche bivariate. Distribuzione di frequenze congiunte, marginali e condizionate. La covarianza e il rapporto di correlazione lineare.

Educational objectives

At the end of the course, students will be able to:

Thoroughly describe the biological and cultural evolution of our species, with particular reference to evolutionary adaptations (bipedalism, encephalization, metabolic changes) and the lifestyles of our ancestors.
Critically analyze specific case studies on evolutionary, biological, and nutritional aspects, evaluating the impact of environmental, technological, and cultural factors on the evolution of human nutrition, from the diet of primates to the adoption of agriculture.
Integrate biological, ecological, and cultural perspectives.
Develop and clearly present structured analyses of data and case studies related to human evolution.
Develop a critical and interdisciplinary approach to independently explore topics related to the interaction between biology, ecology, and culture in human evolution, in relation to the evolution and history of nutrition.

Educational objectives

Acquisition of skills in the field of Gastronomic Sciences

Educational objectives

Understanding the fundamental concepts of processing industries, including the classification of unit operations.
Ability to use physical quantities and international units of measurement, as well as conversion tables.
Understanding the thermal properties of water and food, including heat transmission through convection, conduction, and radiation.
Knowledge of principles and systems for heating and cooling food products.
Understanding industrial thermal processes, such as pasteurization/sterilization, including concepts of thermal death kinetics and lethality.
Ability to assess the chemical and physical effects of food cooking, as well as to identify and apply various traditional and innovative cooking methods.
Knowledge of characteristics and specific cooking methods for meat, fish, vegetables, and pasta.

Educational objectives

The botany part of this course provides students with basic knowledge of the chemistry, biology and taxonomy of plants, especially flowering plants (Angiospermae). Students will be able to describe the structure of the edible parts of plants of agri-food interest, and relate their structure and function in the plant to nutritional and/or nutraceutical properties.

Educational objectives

The botany part of this course provides students with basic knowledge of the chemistry, biology and taxonomy of plants, especially flowering plants (Angiospermae). Students will be able to describe the structure of the edible parts of plants of agri-food interest, and relate their structure and function in the plant to nutritional and/or nutraceutical properties.

Educational objectives

General chemistry; Statistic; Agricultural production and sustainability

Educational objectives

The aim of the course is to provide the student with the tools to understand the influence of the production system components on the quality of animal and vegetable food, the concepts of biodiversity applied to the agri-food and eno-gastronomic sectors. Moreover students will receive information concerning the basics of the scientific study of the relationships between organisms and the environment, and among different organisms in the context of the ecosystem in its living (biotic) and physical (abiotic) components. The objective is analyzing the main issues related to the Sustainable Development (Agenda ONU 2030), focusing the attention on sustainable food production systems, on the implementation of resilient agricultural practices that increase productivity and production, the conservation of biodiversity and the processes underlying the supply of Ecosystem Services, analyzing the ability to adapt to climate change.

Educational objectives

The learning outcomes at the end of the course will be consistent both with the specific subject area (parasites, pathogens, control and prevention) and with the broader goal of ensuring agri-food quality, safety, and sustainability. In particular, students will be able to:
• Identify and describe the main parasites of agri-food interest, with particular attention to those that can compromise the quality and safety of agricultural and livestock products.
• Understand the biological cycles of major parasites and the environmental factors influencing their spread within agri-food systems.
• Evaluate parasitic risk in relation to current food safety regulations.

Educational objectives

Knowledge and understanding: knowledge and ability to interpret the main regulations in the field of food safety and the concepts and methods of quality and sustainability in the agro-food industry.
Applied knowledge and understanding: ability to apply risk analysis and use suitable tools for the control and management of quality and sustainability in the agri-food industry.
Independence of judgement: ability to analyze the different situations of a production context and to correctly plan actions and interventions to improve the quality, safety and sustainability of production in the food industry.
Communication skills: ability to communicate at company level and to third parties the technical choices made regarding the maintenance of quality, safety and sustainability in the agri-food industry.
Ability to learn: ability to deepen and update one's knowledge relating to maintaining quality, safety and sustainability in the agri-food industry.

Educational objectives

Knowledge and understanding: knowledge and ability to interpret the main regulations in the field of food safety and the concepts and methods of quality and sustainability in the agro-food industry.
Applied knowledge and understanding: ability to apply risk analysis and use suitable tools for the control and management of quality and sustainability in the agri-food industry
Independence of judgement: ability to analyze the different situations of a production context and to correctly plan actions and interventions to improve the quality, safety and sustainability of production in the food industry.
Communication skills: ability to communicate at company level and to third parties the technical choices made regarding the maintenance of quality, safety and sustainability in the agri-food industry
Ability to learn: ability to deepen and update one's knowledge relating to maintaining quality, safety and sustainability in the agri-food industry

Educational objectives

The learning outcomes at the end of the course will be consistent both with the specific subject area (parasites, pathogens, control and prevention) and with the broader goal of ensuring agri-food quality, safety, and sustainability. In particular, students will be able to:
• Identify and describe the main parasites of agri-food interest, with particular attention to those that can compromise the quality and safety of agricultural and livestock products.
• Understand the biological cycles of major parasites and the environmental factors influencing their spread within agri-food systems.
• Evaluate parasitic risk in relation to current food safety regulations.

Educational objectives

EXPECTED LEARNING RESULTS

Knowledge and understanding

The results defined by this descriptor are pursued through lectures, didactic laboratories, viewing of multimedia material, and integrative seminars in teaching. The student will acquire knowledge of the use of microorganisms and the factor that effect the microbial growth.

Applying Knowledge and Understanding
What is defined by this descriptor is achieved through lectures, laboratories, viewing multimedia material, and written reports. The students will have to demonstrate that they apply general knowledge to specific case studies.

Autonomy of judgment
The course aims to provide students with all the tools required to analyze and use experimental results and practical cases concerning the production of fermented foods and beverages to develop their critical thinking.

Communication skills
The ability is developed: in the classroom, through the active involvement of the students through written reports that allow evaluating the communicative ability and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web.

Learning ability
The student is involved in reading technical-scientific articles and viewing multimedia videos on the themes inherent to the program's topics to stimulate the understanding of the text and the critical analysis of the content of the same.

Educational objectives

Acquisition of knowledge on the links between food, territory, technology, and healthy eating.

Educational objectives

The course aims to provide the basic principles of nutritional science: function and properties of nutrients and bioactive molecules, energy requirements and major nutrients, energy metabolism, bioavailability of nutrients, physiological mechanisms regulating the hunger/satiety balance, food/nutrition interaction with the human body, dietary patterns and dietary quality.

Educational objectives

Educational objectives
At the end of the training activity, the student is expected to have acquired the fundamental knowledge of basic
biochemistry and demonstrate that he can apply them in minimally complex contexts such as the nutrition / fasting
cycle. In particular, the student must be able to:
1) describe the function of the main biological macromolecules and the mechanism of action of enzymes
(KNOWLEDGE AND UNDERSTANDING)
2) describe how carbohydrates, lipids and proteins are degraded and synthesized (KNOWLEDGE AND
UNDERSTANDING)
3) apply the knowledge of biochemistry and metabolism to the understanding of the chemical processes involved
in the extraction of energy from nutrients (ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING)
4) apply the knowledge of biochemistry and metabolism to the understanding of the processes underlying the
obtaining of food from animal and plant sources (ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING)
5) expose in an organic way and with a language that makes use of appropriate scientific terminology the main
metabolic pathways and their integration (COMMUNICATION AND LEARNING SKILLS)

Educational objectives

The course aims to provide the basic principles of nutritional science: function and properties of nutrients and bioactive molecules, energy requirements and major nutrients, energy metabolism, bioavailability of nutrients, physiological mechanisms regulating the hunger/satiety balance, food/nutrition interaction with the human body, dietary patterns and dietary quality.

Educational objectives

Students will know some aspects of food chemistry relating to the supply chain on which the stage will be based

Educational objectives

The course aims to provide students with fundamental knowledge relating to eating habits, the physiopathology of diseases characterised by an altered state of nutrition, and the role that nutrition (including functional nutrition) can play in the prevention of chronic-degenerative diseases in all age groups.

Educational objectives

The course aims to provide students with the fundamental knowledge related to eating behavior, to the pathophysiology of diseases characterized by an altered nutritional status, to the role that nutrition can play in the prevention of chronic-degenerative diseases in all age groups.

At the end of the course, students will be able to navigate the main medical topics, especially with regard to terminology.

Educational objectives

To know the pathophysiological bases and clinical aspects of the main diseases of gastroenterological interest

Educational objectives

The course aims to provide the basic knowledge related to the physiology of the oromasticatory apparatus, including the protective factors related not only to the biochemical properties of saliva but also to the mechanical ones of food lubrication and of salivary clearance. Tools will be provided on the importance of proper nutrition in preventing the risk of caries and of periodontal disease. Therefore, the importance of introducing correct eating habits since early childhood, limiting the consumption of sugars, and the importance of preventing pathologies linked to non-nutritional habits, such as early childhood caries.
Finally, the aim of the course is to transmit the principles that define how a healthy diet during childhood, adolescence and adulthood can prevent not only the onset of dental pathologies but above all the onset of chronic cardiovascular diseases, diabetes and obesity.

Educational objectives

The Course aims to provide students with fundamental knowledge regarding the relationship between aspects of nutrition, energy metabolism and eating behavior and growth in pediatric age. In particular, the role of nutrition and functional foods in the prevention of pediatric diseases will be evaluated with particular attention to macro and micronutrient deficiency pathologies.

Educational objectives

The course aims to provide students with the fundamental knowledge related to eating behavior, to the pathophysiology of diseases characterized by an altered nutritional status, to the role that nutrition can play in the prevention of chronic-degenerative diseases in all age groups.

Educational objectives

The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the knowledge on the various ways of photographic and video communication in the gastronomic field, with particular reference to the web and social platforms, to production problems, to the effective formatting of contents.
Moreover, The course aims to provide students with the knowledge necessary to understand the economic aspects related to the agri-food system from the point of view of national and international institutions, companies, the market and the consumer. The aspects related to quality certifications will also be addressed.

Educational objectives

The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the formats of photographic and video representation in the gastronomic field, with a particular focus on web and social environments, production issues, content creation, and on the value of storytelling in promoting the gastronomic heritage of the territory.

Educational objectives

The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the formats of photographic and video representation in the gastronomic field, with a particular focus on web and social environments, production issues, content creation, and on the value of storytelling in promoting the gastronomic heritage of the territory.

Educational objectives

The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the knowledge on the various ways of photographic and video communication in the gastronomic field, with particular reference to the web and social platforms, to production problems, to the effective formatting of contents.
Moreover, The course aims to provide students with the knowledge necessary to understand the economic aspects related to the agri-food system from the point of view of national and international institutions, companies, the market and the consumer. The aspects related to quality certifications will also be addressed.

Educational objectives

Acquisition of theoretical and practical skills in the field of Gastronomic Sciences

Educational objectives

Basic knowledge of chemistry related to food composition and the main enzymatic and non-enzymatic transformations

Educational objectives

Objectives: The objective of the course is to introduce the student to the factors involved in the sensory perception of a food, the various types of sensory analysis, the correct methods of carrying out sensory tests and analyzing the results. Furthermore, the course aims to illustrate the importance of sensory analysis in quality control and to provide the basic principles of consumer science.

Educational objectives

Basic knowledge of chemistry related to food composition and the main enzymatic and non-enzymatic transformations

Educational objectives

Understanding the issues related to food supply chains

Educational objectives

The degree in "Sciences, cultures and gastronomic policies for well-being" is achieved by passing a final test, consisting of a discussion of a written paper, written by the student under the guidance of a supervisor teacher, in front of a commission. The essay must concern a theme relating to one or more disciplines of the study path with the aim of making the most of the experience gained during the three years of the course.
In addition to the essay, the presentation and illustration skills of the topic covered and the critical discussion of the same will also be evaluated.