Educational Offer - Degree Courses

Degree course in AGRIFOOD SCIENCES AND TECHNOLOGIES (Codice 2147)
Curriculum\Profile description: AGRI-FOOD SCIENCES AND TECHNOLOGIES

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Detail Degree Course Academic year of the educational offer: 2019/2020
School:
  • POLYTECHNIC SCHOOL
Class:
  • Food sciences (L-26)

credits total:180

Educational objectives
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The Degree Course in Agrifood Science and Technology aims at training undergraduates with good basic and applicative knowledge and professional capacities ensuring them a comprehensive view of the issues related to food and drinks from the production to consumption. The Course aims, in a vision of protecting quality and food authenticity, at training qualified personnel capable of carrying out technical tasks in the management and control of the processing, storage, distribution and marketing of food and drinks, able to reconcile economics and ethics, as well as to intervene with measures to ensure safety, hygiene, quality and safety of food, to reduce waste and environmental impact. All this may be observed through the analysis of the training provided, in basic, characterizing and related activities, as well as in other activities, in particular those defined in accordance with article 10 paragraph 5, letter d, of Ministerial Decree 270/2004. As part of the training and qualifying objectives of Class L-26, graduates in Agrifood Science and Technology must have a thorough knowledge of the chemical and physical composition, the organoleptic, microbiological and nutritional characteristics of food (SSD CHI/01/06/10, AGRA/16, AGRA/13) as well as mastery of analytical methods for the monitoring and evaluation of food and raw materials of animal and plant origin (AGR/13, MED/42, VET/04). They must be able to use for professional purposes the results of research and experimentation, as well as direct their knowledge to the solution of many applied problems along the entire food production chain. The course specially focuses on the Mediterranean context, from the point of view of production, alimentation, nutrition (BIO/02, AGR/01, AGR/02, AGR/03, AGR/04, AGR/19). Graduates must have knowledge on human nutrition principles (BIO/09) for the purpose of disease prevention and health protection, on the motivations underlying food choices, poor eating habits and, with respects to foods, notions on the national and European Community food and health legislation (AGR/01) and basic knowledge about sustainability in the food industry, with particular reference to the Life Cycle Assessment of food (ING IND/11). They must also be able to enhance the link between food and territory, and to participate in various activities related to gastronomy. They must know the history of gastronomy, possess the basic cognitive tools required to keep updating their knowledge, possess adequate skills and tools for communication and information management (M-FIL/05, M-DEA/01), be able to work in teams, to operate with the autonomy granted by their qualification and fit in the workplace. The degree course includes, in its development in three academic years, training activities distributed in 19 teachings, as well as other elective credits, a language test, ensuring the knowledge of a language European Union in addition to Italian, the practical application period, a final test, with the presentation of a dissertation, and the activities in accordance to article 5, paragraph 10, letter d, of the Ministerial Decree 270/2004 which will be dedicated to highly applicative workshops. In particular, the course is divided into: - Basic activities, intended to provide the cognitive bases in physics, mathematics, general, organic and biological chemistry, applied botany and nutrition, specifically oriented to their application aspects consistent with the food science and technology covered by the course; - Class-specific activities: in relation to all the class-typical areas, are aimed at the acquisition of knowledge and skills related to the pursuit of high quality standards of the major food products of vegetable and animal origin and in the industrial manufacturing and processing processes; in particular, these activities are related to the principles of nutrition, food education, culture and hygiene as well as to basic skills in the field of the economy, in particular of quality production and analysis of food consumption, as well as to the technological and sensory analysis of food; - Related or integrative activities: aimed at providing adequate preparation in the fields of history and anthropology, as well as on semiotics applied to food, on fish production, nutraceuticals, water use in the food industry; - Elective activities: activities within the limits of the provisions of Art. 10 of Decree 270/04, in particular the ones oriented towards the enrichment of systemic and integrated vision of the food industry issues; - Activities provided by art.5, paragraph 10,letter “d” of Decree 270/2004, will be dedicated to workshops: biotic food alterations, gastronomy and sensory analysis, entomology merchandise and communication of food; - internship-activity: to be performed at companies or institutions, this activity aims at providing professional qualifications in the field of post-harvest product management, food industry and certification, catering and agri-food trade. Making judgments: Graduates in Agrifood Science and Technology are capable of conducting independent the operations which are useful for the analysis and solution of management issues in food processes, through critical skills derived from the interaction of the studied disciplines. They must be able to predict the results and implications of the choices made; the assessment of this ability is entrusted to the mid-term and final tests for each subject. They must therefore be able to assess the implications and the results of the projects they participate, being also aware of the social implications of their work, of the attention of the community towards issues related to their field of activities that are of importance to human health. Their autonomous critical ability refers in particular to: - food health and security issues; - cultivation and production decisions aimed at quality production; - sustainable business organization and supply chain strategies and production policy choices in the relevant agribusiness context; - interaction between primary production, processing and gastronomy; - enhancement of food and culinary excellence of the territory. Communication skills: Graduates of this course must have the ability to develop also in terms of communication and dissemination the relevant technical-scientific language. With this purpose the degree course provides teachings in the following subjects: alimentation semiotics courses, history and anthropology of food, food communication. In particular, students must possess communication skills: - adequate to participate in the work, in particular in the context of multidisciplinary teams; this objective will be reached not only through frontal teaching, but also through team and project work; - adequate to participate and possibly carry out useful critical and context analysis for the improvement of relevant business performance; - adequate to express and discuss technical concepts and contents in Italian and in another European language subject of specific study (preferably English language, widely use in educational and scientific fields). Learning skills: Graduates in Agrifood Sciences and technologies must be able to develop self-learning processes and to integrate and critically discuss the knowledge acquired in the degree course in relation to operating choices that they will be called to perform in their specific workplace, or the knowledge and skills they may and will acquire through further courses, aiming at deepening their expertise in business management of quality food production processes. The training process will be formulated by maintaining a logical sequence of courses and providing preliminary specifications. This in order to bring the student to know the lines of research in progress and to acquire the ability to find sources, data and technical information in the scientific and technical production, as well as in the relevant legislative and communication production. Learning is strengthened through an important applicative orientation of the Course.
Professional opportunities
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Profile: Food Technologist Functions: professional food technologists may have the following functions: - Technicians for the control of the food industry production; - Technicians for the supply and quality control of foods of the mass distribution circuit; - Technical consultants for the characterization of the compositional and sensory specificity, in the historical and cultural enhancement and promotion of local products and gastronomy; - Technical consultants for the organization of trade fairs, exhibitions and tourist activities dedicated to the enhancement of regional and gastronomic characteristics; - Technicians and/or agents for foods and drinks production and trade with reference to typical products and gastronomy; - Technical consultants for the promotion of local products, catering companies, manufacturers of local products and gastronomy; - Consultants for the promotion, organization and management of events related to the food and wine of the territory and for the certification of agricultural food production; - Technicians and/or agents for the specialized marketing specialized of typical products and gastronomy, capable also of using alternative marketing channels to the mass distribution circuit, such as e-commerce, - Business managers or consultants in the field of food and wine tourism (Country tourism, Fairs and events related to agriculture and food and wine). Skills: Graduates in Agrifood Sciences and Technologies (class L-26 food Science and Technology), will carry out their technical and professional activities in various sectors of the food industry, and in particular: - companies operating in the production, processing, storage and distribution of food products where they can carry out their main function of food technologists, for the storage, processing and evaluation of food and their derivatives; - catering facilities and institutional kitchens, where they can perform the function of head buyers and evaluators of raw and transformed material, as well as of hygiene managers; - Public and private entities that deal with activities of analysis, control and certification of food, both in terms of inspection and in terms of certification and hygiene; The degree program provides the educational foundation necessary for access to 2nd cycle Degree Courses, in particular the class LM70. Opportunities: Employment opportunities are essentially related to technical tasks of management and control of the production, storage, distribution and administration of foods and drinks. The course prepares for the professions of: - technical staff for the production organization and management control; - foodstuffs quality control technicians; - Sales and distribution technicians; - Operators in the world of promotion and enhancement of foodstuffs; - Operators in the world of retail, for the supply and the quality control of products.
Final examination features
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To obtain the degree, students must have acquired the 180 credits required by the curriculum with the exception of the credits of the final test (3). The final test has the objective of assessing the level of maturity and critical skills of the undergraduate, with respect to learning and to the acquired knowledge, on completion of the activities provided by the course syllabus. The final examination consists of a written or oral test, in accordance with the rules fixed every year by the Degree Course Regulations for the final examination, respecting and consistent to the calendar, the ministerial requirements and to the relevant Guidelines of the University.


course outlinePropaedeutical teachings

See explaination

Teachings first year
credits Term Val. Area Scientific sector
12355 - KNOWLEDGE OF A FOREIGN LANGUAGE 5.0 1 G E
13351 - COMPETENCES RELATED TO THE LABOUR MARKET 12.0 1 G F
18508 - APPLIED BOTANY AND MYCOLOGY course specifications SCHICCHI (PO) 9.0 1 V
BOTANY APPLIED TO AGRI-FOOD CHAIN SCHICCHI (PO) 6.0 A BIO/02
APPLIED AND GASTRONOMIC MYCOLOGY VENTURELLA (PO) 3.0 C BIO/03
18521 - PHYSICS AND ELEMENTS OF MATHEMATICS course specifications VITANZA (PC) 8.0 1 V A FIS/01
18522 - GENERAL AND ANALYTICAL CHEMISTRY course specifications BARONE (PO) 6.0 1 V A CHIM/03
18523 - HISTORY AND ANTHROPOLOGY OF ALIMENTATION course specifications MANNIA (PC) 6.0 1 V C M-DEA/01
01933 - ORGANIC CHEMISTRY course specifications BRUNO (PO) 6.0 2 V A CHIM/06
13938 - ECONOMICS OF THE AGRO-FOOD SYSTEM course specifications SGROI (PA) 8.0 2 V B AGR/01
18519 - PRODUCTION AND BIODIVERSITY OF FRUIT TREE FARMING course specifications INGLESE (PO) 6.0 2 V B AGR/03


Teachings second year
credits Term Val. Area Scientific sector
18511 - PRINCIPLES OF AGRI-FOOD INDUSTRY ENGINEERING course specifications BAIAMONTE (PA) 9.0 1 V
SOURCING, QUALITY AND WATER DISPOSAL IN THE AGRI-FOOD INDUSTRY BAIAMONTE (PA) 6.0 C AGR/08
MACHINES FOR AGRI-FOOD INSUSTRY ORLANDO (RU) 3.0 C AGR/09
18526 - PRODUCTION AND BIODIVERSITY OF HERBACEOUS CROPS - INTEGRATED COURSE course specifications FRENDA (PA) 9.0 1 V
PRODUCTION AND BIODIVERSITY OF OPEN FIELD HERBACEOUS CROPS FRENDA (PA) 6.0 B AGR/02
PRODUCTION AND BIODIVERSITY OF VEGETABLE CROPS SABATINO (RD) 3.0 C AGR/04
89601 - GENERAL BIOCHEMISTRY course specifications GENTILE (PA) 6.0 1 V A BIO/10
06634 - INTERNSHIP 3.0 2 G F
18507 - MICROBIOLOGY OF FERMENTED FOOD PRODUCTS course specifications GAGLIO (RD) 8.0 2 V B AGR/16
18516 - ANIMAL AND FISH PRODUCTS course specifications BONANNO (PO) 9.0 2 V
SOURCING AND QUALITY OF FISH PRODUCTS MESSINA (PA) 3.0 C BIO/07
SYSTEMS AND PRODUCTION OF ANIMAL SPECIES BONANNO (PO) 6.0 B AGR/19
18524 - PRINCIPLES OF UNIT OPERATIONS course specifications TODARO (PA) 8.0 2 V B AGR/15
Free subjects 12.0 D


Teachings third year
credits Term Val. Area Scientific sector
07338 - FOOD TECHNOLOGIES course specifications PLANETA (RU) 8.0 1 V B AGR/15
18502 - BIOMATERIALS FOR FOOD PACKAGING course specifications BOTTA (PA) 6.0 1 V B ING-IND/22
05917 - FINAL EXAMINATION 3.0 2 V E
18497 - SEMIOTICS OF GASTRONOMY course specifications MARRONE (PO) 6.0 2 V C M-FIL/05
18499 - FOOD HYGIENE AND INSPECTION course specifications COSTANTINO (RD) 9.0 2 V
INSPECTION OF FOOD OF ANIMAL ORIGIN 3.0 C VET/04
FOODSTUFF HYGIENE COSTANTINO (RD) 6.0 B MED/42
18501 - HUMAN NUTRITION PHYSIOLOGY AND DIETETICS course specifications 6.0 2 V B BIO/09
18505 - NUTRACEUTICAL CHEMISTRY AND METABOLISM OF NUTRIENTS course specifications PALAZZOLO (PA) 12.0 2 V
PLANT MINERAL NUTRIENTS AND SECONDARY METABOLITES PALAZZOLO (PA) 6.0 B AGR/13
NUTRACEUTICAL AND FUNCTIONAL FOOD CHEMISTRY AVELLONE (PA) 6.0 B CHIM/10




Explaination
Term Term/Semester
Val. Valutation: V = mark in 30/30, G = note
(*) Teaching attended in english
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