cod. 1006146

Academic year 2019/20
2° year of course - First semester
Academic discipline
Metallurgia (ING-IND/21)
Attività formative affini o integrative
Type of training activity
48 hours
of face-to-face activities
6 credits
hub: PARMA
course unit

Learning objectives

Ability to apply knowledge and understanding:By using classroom or laboratory exercises related to some of the topics in the program, students learn how to apply knowledge acquired in a real context of industrial issues.Judgment autonomyThe student must be able to comprehend and evaluate critically all the alloying elements in the main classes of studied metals, thermal treatments, microstructure, mechanical and physical characteristics and main applications, so that they can be able to give directions on the choice of metallic material in the food industry design.Communication skillsThrough the frontal lessons and the comparison with the teacher, the student acquires the specific vocabulary inherent in the physical metallurgy and the main classes of metal materials for the food industry. It is expected that at the end of the course the student will be able to transmit the content of the course and the metallurgical problems in oral and written form.Learning abilityThe student who has attended the course will be able to deepen their knowledge in the field of metal materials through the autonomous consultation of specialized texts, scientific or divulgative journals, even outside lecture topics, in order to effectively address Entering into the labor market or undertaking further training paths.


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Course unit content

The course discusses the main classes of metallic materials for the food industry (stainless steels, duplex and aluminum alloys) and nickel, copper, chrome and titanium hints for the purpose of understanding the different types of use. The first part of the course deals with fundamental metallurgy that will enable students to tackle the various metal classes in the program.

Full programme

Fundamentals of metallurgy: structure of metals, defects, solidification and continuos casting. Fe-C diagram, Fe-X diagrams, thermal treatments. Classes of metallic materials. Introduction to steels. Steels used in the food industry: stainless steels, duplex steels. Strengthening methods in steels. Features, uses, problems with degradation with examples. Introduction to aluminum and its alloys. Characteristics, uses, problems of degradation with case study. Reference Standard. Innovative welding.Properties of Nickel, Copper, Chrome, Titanium and their alloys.Metallic coatings commonly used in food equipment.


The slides projected during the course are made available to students in pdf format. The following texts are recommended: i) W. Nicodemi, Metallurgia: principi generali, Zanichelli (2007); ii) W. Nicodemi, Acciai e leghe non ferrose, Zanichelli editore (2008); iii) I.J. Polmear, Light alloys –Metallurgy of the Light Metals, 3 ed.Butterworth-Heinemann, Oxford (2000).

Teaching methods

The course is held in 6 CFUs, which correspond to 48 hours of lesson. The didactic activities will be carried out by privileging frontal classroom lessons in which the course topics will be discussed from a theoretical point of view, in order to facilitate the understanding of the various classes of metallic materials with particular emphasis on the relationship between the microstructure, mechanical properties and corrosion behavior.

Assessment methods and criteria

Testing is performed with a written test and an oral exam. The written test is divided into 3/4 questions that may relate to the theoretical contents and / or the exercises dealt with during the course. The test is exceeded if it reaches at least 18/30. Oral exam is an integral part of the exam and concerns the written exam or other parts of the exam. The final vote can be increased by 5-6 points. ’30 cum laude’ is given if the maximum score is achieved and mastery of the disciplinary vocabulary is demonstrated.

Other information

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