D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basic knowledge of chemistry, biochemistry and microbiology
The course consists of theoretical lectures (6 ECTS, 54 hours) and other activities, including theoretical-practical activities, carried out by students (individually or in small groups), seminars and guided visits at local and national food plants and factories (3 ECTS, 27 hours, in all). An e-learning course is available in parallel with the lectures; this includes: the educational material organized in learning units; guidelines and reports on the theoretical-practical activities; self-evaluation tests; interactive forum and other tools; details on guided visits.
Knowledge and understanding:
Full knowledge and comprehension of: (a) the biotechnological aspects dealing with the use of microorganisms and their enzymes for the manufacturing and storage of food products; (b) biochemical pathways and effects of the main fermentation processes; (c) the mechanisms involved in the emergence of food-borne diseases caused by pathogenic microorganisms or their toxins.
Applying knowledge and understanding:
Capability of: (a) correlating changes in the process parameters with changes in the food quality and safety; (b) planning the most appropriate analyses for the evaluation of food quality and hygiene parameters; (c) using selected microorganisms and their enzymes for both the bio-catalysis of food-manufacturing processes and the control of the desired or undesired biochemical processes; (d) planning and managing strategies for the optimization of biotechnological process for the production of food and beverages; (e) integrating physical, chemical, biochemical, and microbiological parameters data; (f) evaluating the potentiality of innovative biotechnologies in different food processes.
Making judgements: capability of identifying the key information needed to improve the efficiency of processes aimed at improving the quality of food products.
Communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain (engineers, biologists, chemists, nutritionists, etc.).
Learning evaluation methods
Oral discussion on three of the subjects listed in the teaching program. During the course, self-evaluation tests (e-learning mode) are available.
Learning evaluation criteria
In order to pass the exam, the student will have to demonstrate: overall understanding of the subjects and appropriate usage of technical terminology. In order to obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon; (c) ability to solve simple problems dealing with the manufacturing and storage of fermented foods.
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the exam will lead to marks ranging from 18 to 30 with honors.
Final mark allocation criteria
The final mark will be awarded on the basis of the answers to three principal questions (quantified 0 to 10 thirtieths, each) about three topics randomly selected by the teacher among those listed in the teaching program. To pass the exam, the student will have to demonstrate a sufficient knowledge of each of the three discussed topics.
All other educational material is available on the e-learning web platform.