Knowledge and know-how:
The degree course in Enology, Viticulture and Food Technology provides the knowledge of mathematics, physics, chemistry and biology in light of the Dublin descriptors. Knowledge of the methods of investigation of food science and technology, summarized in the following learning outcomes: possession of logical and cognitive tools for understanding the main operations and transformation processes of the food industry; knowledge of analytical techniques, quality and safety of food products; knowledge of analytical techniques, quality and safety of winemaking; comprehension of the fundamental features, distribution and problems of the food markets.
The training program intended to achieve the learning outcomes of the course through two curricula (“Food Technology” and “Enology and Viticulture”) with a first year characterized by common basic activities. These activities provide a high number of credits for mathematics, physics, computer science and chemistry. The basic skills required are verified ex ante, through an entrance test. For the above disciplines refinement classes are provided before the start of the academic year. A higher number of credits it has been also programmed for the so-called characterizing activities. Particularly, it has been chosen to reinforce the disciplines related to the management of food process, food safety, quality and optimization of finished products, for the curriculum in Food Technology and knowledge and skills related to the grape cultivation, defense and wine management in Enology and Viticulture. Knowledge of a foreign language and an internship complete the course degree. The knowledge of individual disciplines is verified through final exams and other parallel activities (such as apprenticeships, internships, winemaking competitions).
Ability to apply knowledge and know-how:
Applied aspects are summarized in the following learning outcomes: use of physical quantities according to the International System, principles and laws of mechanics, electromagnetism; computer skills; ability to use pH measurements in contexts related to the food technology; ability to differentiate prokaryotic and eukaryotic organisms; ability to understand biological systems; the ability to grasp metabolic and anabolic fluxes; skills in food packaging, use of analytical techniques, quality and safety of food products; knowledge of thermodynamics, thermal fluid and heat transfer; prevention and control of food pests; ability to interpret financial statement of food companies, knowledge of organization and business strategies; interpretation of the consumer behaviors; ability to apply risk analysis.
Teaching tools: teaching and laboratory classes and evaluation of the active participation of students in laboratory and teaching classes with written tests (multiple choice or open tests) and final exams.