Farm Processing and Marketing of Agri-Food Products
A.Y. 2024/2025
Learning objectives
Acquire knowledge and mastery of the chemical-physical, microbiological and biochemical phenomena involved in the transformation processes that most influence the quality and safety of agro-food products, also in relation to raw materials, market and legislation.
Knowing how to evaluate and manage some problems relating to the processing and transformation of the main agri-food products of a farm.
Sizing and managing the technological and service systems to support the transformation and administration of agri-food products on the farm.
Provide the main elements for the design and functional, distribution and logistic verification of the premises of the buildings intended for processing in the farm context.
Knowing how to evaluate and manage some problems relating to the processing and transformation of the main agri-food products of a farm.
Sizing and managing the technological and service systems to support the transformation and administration of agri-food products on the farm.
Provide the main elements for the design and functional, distribution and logistic verification of the premises of the buildings intended for processing in the farm context.
Expected learning outcomes
Knowledge of the principles for carrying out the processing and marketing of agro-food products.
Operate on the entire process of transformation and administration through the use of specific structures, methodologies and technologies in the various stages of processing raw materials and storage of finished products.
Knowing how to size the systems and read a layout of the system design. Define the main energy quantities.
Ability to design the processing rooms and to organize the distribution of spaces, and the flows of products and wastewater in the farm, also in relation to hygiene and environmental regulations.
Operate on the entire process of transformation and administration through the use of specific structures, methodologies and technologies in the various stages of processing raw materials and storage of finished products.
Knowing how to size the systems and read a layout of the system design. Define the main energy quantities.
Ability to design the processing rooms and to organize the distribution of spaces, and the flows of products and wastewater in the farm, also in relation to hygiene and environmental regulations.
Lesson period: year
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
year
Course syllabus
Teaching unit 1 (4 ECTS, 1st semester): Regulatory aspects of direct sales, agricultural entrepreneur, prevalence principle and Regulations relating to food hygiene. Food technologies, food classification and processes. Phenomenological aspects (fractionation technologies, solid-solid, solid-liquid, liquid-liquid separation, solid-liquid extraction) and applications. Foodborne diseases: salmonellosis, listeriosis and campylobacteriosis (with updated EFSA and ECDC data). Pathogenesis, contaminated foods and prevention. Cereal and milling industry. Pasta industry. Olive oil and seed oil industry. Egg and egg product industry. Wine industry (wine and sparkling wine). Meat industry. Hygiene, behavior and safety rules for food operators. Importance of sanitization operations.
Teaching unit 2 (2 ECTS, 2nd semester): The module provides the main elements for the design and functional evaluation of agro-industrial buildings. The problems relating to the design of the main agro-industrial buildings and primary processing of agricultural products will be examined. In particular, the following will be examined: the location of the building in the company center in relation to the other buildings, taking into account urban and environmental regulations and constraints; the construction elements and materials of the building in order to obtain the optimal environmental conditions for agro-industrial production. (1ECTS)
With reference to the main regulations of the sector and regarding safety, biosafety and hygiene, the main agro-industrial building typologies widespread in northern Italy will be addressed, with particular attention to the organization of internal and distribution spaces and product and wastewater flows. (1 ECTS)
Teaching unit 3 (4 ECTS, 2nd semester): Elements of technical-economic choice of plants: the definition of industrial plant applied to small production companies, fixed costs and variable costs, economic indices for evaluating the performance of a plant. Planning: methodological criteria and input and output elements of a project. Integrated design: safety-hygiene-environment. (1 ECTS)
Service systems: water, sanitary, air conditioning, electrical, gas (types, sizing criteria). The safety of electrical systems and the choice of devices (1 ECTS).
Refrigeration systems: the refrigeration cycle, system components, typologies. Systems for food preservation and air conditioning: Mollier diagram, the main quantities (1 ECTS).
The concept of hygienic design of equipment: reference standards, application concepts, materials in contact with food. Waste management systems. Equipment for the transformation of agricultural products and for the administration of meals. (1 ECTS)
Teaching unit 2 (2 ECTS, 2nd semester): The module provides the main elements for the design and functional evaluation of agro-industrial buildings. The problems relating to the design of the main agro-industrial buildings and primary processing of agricultural products will be examined. In particular, the following will be examined: the location of the building in the company center in relation to the other buildings, taking into account urban and environmental regulations and constraints; the construction elements and materials of the building in order to obtain the optimal environmental conditions for agro-industrial production. (1ECTS)
With reference to the main regulations of the sector and regarding safety, biosafety and hygiene, the main agro-industrial building typologies widespread in northern Italy will be addressed, with particular attention to the organization of internal and distribution spaces and product and wastewater flows. (1 ECTS)
Teaching unit 3 (4 ECTS, 2nd semester): Elements of technical-economic choice of plants: the definition of industrial plant applied to small production companies, fixed costs and variable costs, economic indices for evaluating the performance of a plant. Planning: methodological criteria and input and output elements of a project. Integrated design: safety-hygiene-environment. (1 ECTS)
Service systems: water, sanitary, air conditioning, electrical, gas (types, sizing criteria). The safety of electrical systems and the choice of devices (1 ECTS).
Refrigeration systems: the refrigeration cycle, system components, typologies. Systems for food preservation and air conditioning: Mollier diagram, the main quantities (1 ECTS).
The concept of hygienic design of equipment: reference standards, application concepts, materials in contact with food. Waste management systems. Equipment for the transformation of agricultural products and for the administration of meals. (1 ECTS)
Prerequisites for admission
The course requires good physical and technological knowledge in such a way as to allow the student to grasp the peculiar aspects of the individual design phases of a system intended for the transformation of agricultural products.
Some economic knowledge is important to understand the main indicators used to evaluate the correct sizing of systems.
Some economic knowledge is important to understand the main indicators used to evaluate the correct sizing of systems.
Teaching methods
The course includes frontal lessons aimed at providing the foundations and theoretical-applicative elements to understand the technological principles and the functioning of systems to support the transformation of agricultural products; moments of numerical exercises useful for understanding how to correctly size the system components and choose the suitable equipment; indications for the structuring of a project on the economic, energy, logistical, technological and sustainability aspects of a company center for the transformation of agricultural products.
Seminar moments will be organized with specific professionals and guided visits to production facilities (mill and cellar).
The students, divided into groups, will have to develop a project of a production reality agreed with the teacher. The project will be discussed during the oral exam.
The course is developed in teaching units taught by different teachers: the first will be delivered in the 1st semester, the second and third in the 2nd semester.
Seminar moments will be organized with specific professionals and guided visits to production facilities (mill and cellar).
The students, divided into groups, will have to develop a project of a production reality agreed with the teacher. The project will be discussed during the oral exam.
The course is developed in teaching units taught by different teachers: the first will be delivered in the 1st semester, the second and third in the 2nd semester.
Teaching Resources
Course slides and documents provided by the Professors.
Assessment methods and Criteria
The exam includes a written and an oral test.
The written test (lasting two hours) evaluates the student's problem solving ability in correctly sizing the systems by tackling simple numerical problems similar to those carried out during the exercises. There are also some open questions referring to the topics explored during the course to verify the technical skills acquired. The written test is considered passed if a grade of at least 16/30 is obtained. During the year, three ongoing tests are carried out (each lasting 1 hour, at the end of any unit) which, if passed with a mark of at least 16/30, allow direct access to the oral exam.
The oral test involves presenting and discussing a project developed in a group including all the design phases analyzed during the course.
To take the exam you must register within the deadline on the UNIMIA platform (http://www.unimi.it/).
The evaluation is expressed by a mark out of thirty. The grade is communicated to each individual student via automated email from the university's recording system.
Students* with DSA and disabilities are requested* to contact the Professor via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the Professor it is necessary to CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities).
The written test (lasting two hours) evaluates the student's problem solving ability in correctly sizing the systems by tackling simple numerical problems similar to those carried out during the exercises. There are also some open questions referring to the topics explored during the course to verify the technical skills acquired. The written test is considered passed if a grade of at least 16/30 is obtained. During the year, three ongoing tests are carried out (each lasting 1 hour, at the end of any unit) which, if passed with a mark of at least 16/30, allow direct access to the oral exam.
The oral test involves presenting and discussing a project developed in a group including all the design phases analyzed during the course.
To take the exam you must register within the deadline on the UNIMIA platform (http://www.unimi.it/).
The evaluation is expressed by a mark out of thirty. The grade is communicated to each individual student via automated email from the university's recording system.
Students* with DSA and disabilities are requested* to contact the Professor via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the Professor it is necessary to CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities).
AGR/09 - AGRICULTURAL MACHINERY AND MECHANIZATION - University credits: 4
AGR/10 - RURAL BUILDINGS AND AGRO - FOREST LAND PLANNING - University credits: 2
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
AGR/10 - RURAL BUILDINGS AND AGRO - FOREST LAND PLANNING - University credits: 2
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Field activity: 4 hours
Practicals: 40 hours
Lessons: 58 hours
Practicals: 40 hours
Lessons: 58 hours
Shifts:
Professor(s)
Reception:
appointment
Department of Agricultural and Environmental Sciences - Production, Landscape and Agroenergy
Reception:
By appointment
Sezione Scienze e Tecnologie Alimentari - DeFENS