Analytical Chemistry

FOOD part – Food raw materials, food products, and the agri-food system. Food processing, cooking, and preservation techniques. Sustainability and innovation in agriculture. Made in Italy and food fraud. Food quality. Food labelling. ENERGY AND RAW MATERIALS SECTION: Industrial production and technological innovation. Energy generation technologies (traditional and alternative): technical aspects and scenarios. The new frontiers of energy production linked to environmental sustainability (bioeconomy: biomass and biofuels). Energy and environmental transition and the concept and approaches to decarbonization of the economy. Innovation in the main industrial sectors and products in relation to the "environmental system". New economic models compatible with sustainability (from the green economy to the circular economy). Waste management as an integrated "cradle-to-grave" approach.

Not requested

FOOD part – Teaching and didactic materials provided by the professor, and available at the Centro Copie Universitario Via A. Borelli 15, are sufficient to take the exam. ENERGY AND COMMODITY PART: Given the specific nature of the teaching and the contents of the module, which are always considered dynamic, the study material will be provided directly by the teacher and will mainly consist of handouts and documents available on the Internet.

Attendance at lessons, also given the technical contents of the Module, is considered fundamental for learning.

The written test aims to verify whether the knowledge acquired during the course is consistent with the training objectives and, possibly, usable in the job market. Normally the written test consists of closed questions (multiple-choice) and/or sequential and is scheduled in the exam sessions established by the relevant Faculty. The written test lasts approximately 60 minutes.

"L'energia, le materie prime e l'innovazione nell'era dello sviluppo sostenibile" [Volume 1 e 2, edizione 2019-2020]: handouts by the course holder, bound in two volumes (material considered essential for passing the exam). The same material is made available year after year by the teacher in special classrooms Testi di riferimento: Per la PARTE 1: E. Labianca: “Materie prime: capire per guadagnare” edito da ClubCommodity; Per la PARTE 2: AA.VV: “Le Fonti di Energia”, Edizioni Il Mulino, 2008; A.Piglia : Collana sulle Fonti Energetiche curata da SAFE (Sostenibilità Ambientale Fonti Energetiche) 2008-2010, Fabiano Edizioni. Rapporti tematici pubblicati on-line da siti istituzionali la cui consultazione è suggerita dal docente.

Lessons conducted through classical PowerPoint presentations. Integrations are planned through videos proposed in class and case studies, also in flipped classroom mode. Simulations of the final evaluation tests are also planned during the course.

Raw materials and food products; nutritional principles; food processing, cooking and preservation; sustainability and innovation in agriculture; typologies of food products and new foods; agri-food system, Made in Italy and food fraud; food quality; food labelling; European strategy "From Farm to Fork".

In order to understand the contents of the course and achieve the expeted learning outcomes, no specific knowledge is required from the student.

Le dispense a cura del docente, disponibili presso il Centro Copie Universitario di Via A. Borelli 15, sono sufficienti per il sostenimento dell’esame.

Course attendance is recommended.

Written exam: multiple-choice questions. Attendance and active participation in classroom are elements that positively contribute to the final assessment. The same method of learning assessment is envisaged for incoming international mobility students.

Frontal didactic. Active participation by the students in classroom (students will be invited and encouraged to speak on the covered topics).