Learning objectives
Knowledge and Understanding: Through the lectures delivered during the course, the student will gain a solid understanding of the fundamental principles needed to comprehend energy processes, production systems, and materials involved in the agri-food chain.
Applying Knowledge and Understanding: The student will need to acquire practical knowledge, particularly regarding thermal treatments and the cold chain, the selection and evaluation of materials, and production systems with reference to the agri-food sector. Additionally, the student should develop the basic tools necessary to independently and critically approach design choices aimed at the sustainable sizing of heat exchange apparatus.
Autonomy of Judgment: The student should possess the tools to critically evaluate design choices in the sizing of heat exchange systems, the selection of materials, and production systems for the agri-food sector, with a particular focus on sustainability aspects.
Communication Skills: Through lectures and interaction with the instructor, the student should acquire specific terminology related to energy systems and materials.
Learning Skills: Students who have attended the course will be able to deepen their knowledge of thermal treatment processes in the food industry and materials through independent consultation of specialized texts, scientific journals, or general literature, even beyond the topics covered in class. This will prepare them effectively for entering the workforce or pursuing further education.
Prerequisites
Course unit content
The course aims to provide students with basic knowledge of energy processes, production systems, and the characterization of materials involved in the agri-food chain. The course alternates between lectures and practical exercises. The exercise and case study activities are an integral part of the course and are dedicated to practical exercises intended as a moment of verification and clarification of the theoretical concepts acquired during the lecture hours.
Full programme
See the Syllabus of the individual modules.
Bibliography
The slides presented during the course in PDF format, along with all the materials used during the lectures and exercises, are made available to students and shared on the Elly platform. In addition to the shared materials, students can further explore some topics covered during the course by referring to the following texts: "ENERGIA e DESIGN" by Badalucco-Chiapponi, Carocci Ed.
Teaching methods
The course carries a weight of 6 CFU, corresponding to 30 hours of lectures for each of the 2 modules. The teaching activities will primarily consist of in-class lectures (20 hours per module) combined with exercises and lessons dedicated to the in-depth study of case studies (10 hours per module).
The theoretical part of the course is delivered through lectures. The exercise component includes activities that students complete independently, followed by the elaboration and discussion of the results.
Lecture notes and the exercise outlines will be uploaded to the Elly platform. To download the materials, students must enroll in the course online through the same platform.
In addition to the teaching methods mentioned, if conditions permit, seminars will be organized. These seminars will be conducted by research and development managers from companies, who will present real case studies in the field of heat exchange apparatus sizing in the food industry, with a focus on sustainability.
Assessment methods and criteria
The exam consists of a written test that covers both modules. See the Syllabus of the individual modules.
Other information
2030 agenda goals for sustainable development
