VITICULTURAL, OENOLOGICAL AND FOOD TECHNOLOGIES

Course details

Academic Year:

2019/2020

Type of Course:

DEGREE COURSE

Degree Class:

L-26 - Class of first degrees in Food Sciences

Duration in years:

Credits:

180

Location:

ORISTANO

Department:

AGRICULTURAL SCIENCES

Entry test:

Yes

Type of access:

locally planned access

Compulsory attendance:

Yes

Positions available (locally planned access):

Course website:

https://agrariaweb.uniss.it/it/didattica

List of Courses

TECNOLOGIE ALIMENTARI

Course year: 1

BEEKEEPING AND PRODUCTS OF THE HIVE - 6 credits - Optional
ENGLISH I - 5 credits - Compulsory
ENGLISH II - 5 credits - Compulsory
FOOD BIOCHEMISTRY - 6 credits - Optional
FOOD BIOTECHNOLOGY - 6 credits - Optional
FOOD LEGISLATION - 5 credits - Compulsory
FOODPRINT (ESTIMATION AND COMMUNICATION OF THE FOOD ENVIRONMENTAL IMPACT) - 6 credits - Optional
GENERAL AND INORGANIC CHEMISTRY - 8 credits - Compulsory
GENETICS AND BREEDING OF V. VINIFERA - 6 credits - Optional
MATHEMATICAL MODELING FOR ALIMENTARY TECHNOLOGIES - 8 credits - Compulsory
MONITORING OF THE BIOTIC ADVERSITY - 6 credits - Optional
ORGANIC CHEMISTRY AND AGRICULTURAL BIOCHEMISTRY - 9 credits - Compulsory
OTHER TRAINING ACTIVITIES - 3 credits - Compulsory
PHYSICS - 6 credits - Compulsory
PLANT BIOLOGY - 8 credits - Compulsory

Course year: 2

ANALYTICAL CHEMISTRY - 6 credits - Compulsory
INDUSTRIAL TECHNICAL PHYSICS - 6 credits - Compulsory
MICROBIOLOGY AND GENETICS OF MICROORGANISMS - 7 credits - Compulsory
STORED-PRODUCT ENTOMOLOGY AND MYCOTOXINS - 11 credits - Compulsory
UNIT OPERATIONS - 6 credits - Compulsory
VEGETABLE PRODUCTIONS - 10 credits - Compulsory

Course year: 3

ANIMAL PRODUCTION - 6 credits - Compulsory
ECONOMICS AND MARKETING OF FOOD MARKETS - 8 credits - Compulsory
FINAL TEST - 5 credits - Compulsory
FOOD CHEMICAL ANALYSIS - 6 credits - Compulsory
FOOD HYGIENE - 6 credits - Compulsory
FOOD MICROBIOLOGY - 6 credits - Compulsory
FOOD TECHNOLOGY PROCESSES - 8 credits - Compulsory
MACHINERY AND PLANTS FOR THE FOOD INDUSTRY - 6 credits - Compulsory
PRACTICAL TRAINING APPLICATION - 14 credits - Compulsory
STUDENT OPTIONAL ACTIVITIES - 12 credits - Compulsory

VITICOLTURA ED ENOLOGIA

Course year: 1

BEEKEEPING AND PRODUCTS OF THE HIVE - 6 credits - Optional
ENGLISH I - 5 credits - Compulsory
ENGLISH II - 5 credits - Compulsory
FOOD BIOCHEMISTRY - 6 credits - Optional
FOOD BIOTECHNOLOGY - 6 credits - Optional
FOODPRINT (ESTIMATION AND COMMUNICATION OF THE FOOD ENVIRONMENTAL IMPACT) - 6 credits - Optional
GENERAL AND INORGANIC CHEMISTRY - 8 credits - Compulsory
GENETICS AND BREEDING OF V. VINIFERA - 6 credits - Optional
MATHEMATICAL MODELING FOR ALIMENTARY TECHNOLOGIES - 8 credits - Compulsory
MONITORING OF THE BIOTIC ADVERSITY - 6 credits - Optional
ORGANIC CHEMISTRY AND AGRICULTURAL BIOCHEMISTRY - 9 credits - Compulsory
OTHER TRAINING ACTIVITIES - 3 credits - Compulsory
PHYSICS - 6 credits - Compulsory
PLANT BIOLOGY - 8 credits - Compulsory
WINE LAW - 4 credits - Compulsory

Course year: 2

ANALYTICAL CHEMISTRY - 6 credits - Compulsory
ENOLGY I - 6 credits - Compulsory
ENOLOGICAL CHEMISTRY AND LABORATORY ANALYSES - 6 credits - Compulsory
GENERAL MICROBIOLOGY - 7 credits - Compulsory
INSTITUTES OF VITICULTURE - 8 credits - Compulsory
SOIL CHEMISTRY - 5 credits - Compulsory
VITICULTURAL MECHANIZATION AND WINE MAKING PLANT - 9 credits - Compulsory
VITICULTURAL TECHNIQUES - 8 credits - Compulsory

Course year: 3

ECONOMICS AND MARKETING OF FOOD MARKETS - 8 credits - Compulsory
ENOLGY II - 7 credits - Compulsory
FINAL TEST - 5 credits - Compulsory
PRACTICAL TRAINING APPLICATION - 14 credits - Compulsory
STUDENT OPTIONAL ACTIVITIES - 12 credits - Compulsory
VITICULTURAL ENTOMOLOGY - 7 credits - Compulsory
VITICULTURAL PATHOLOGY - 8 credits - Compulsory
WINE MICROBIOLOGY - 8 credits - Compulsory

Study Programme Reference Persons

Reference Professors:

Tutors:

Fees

Fees are governed by a single set of rules applicable to all courses, as articulated in the
Regolamento Carriere of the University of Sassari, section “Tasse e contributi universitari“

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