Learning objectives
Knowledge and ability to understand: (The Dublin Descriptor)
At the end of the course, the student will have integrated their basic knowledge on natural phenomena concerning the transformation of matter; will have a complete overview of the laws governing the structure of the atom, molecules and compounds; will know the theoretical reasons and the laws underlying the reactivity of substances. He will have acquired awareness of the problems relating to the nature and properties of the main materials in common use. Each student must have acquired basic knowledge in the field of thermodynamics and heat transmission. In particular, at the end of the course the student will be able to know the basics of technical physics; understand the problems related to the study of the thermal properties of bodies and of the phenomena that involve heat exchange.
He will have integrated his basic knowledge on natural phenomena concerning food processing; will have a complete overview of the laws that regulate the development of microorganisms and the effects of their growth in different food matrices.
Skills: (II Descriptor: Ability to apply knowledge and understanding)
At the end of the course the student will have developed the ability to understand some chemical and physical characteristics of substances, such as state of aggregation, volatility and miscibility in water based on the knowledge of their structure. He will know how to take stock of the spontaneity of chemical and electrochemical processes. He will be able to predict the acidic or basic environment induced during a chemical transformation. They will have developed the ability to identify materials compatible with food and safe for the consumer. He will be able to critically analyze the tables of the various properties of the materials. He will be able to distinguish the fields of application of the main classes of materials: metals, polymers and ceramics. He will have developed the ability to understand some intrinsic characteristics of foods and fermented foods.
Autonomy of judgment: (III, IV, V Dublin descriptor)
At the end of the course the student will have to possess the tools to critically evaluate a chemical transformation. He will have to possess the tools to design products with a critical conscience in choosing the right materials to obtain certain performances. He will have to possess the tools to critically evaluate the bases of food production.
Communication skills: (III, IV, V Dublin Descriptor)
At the end of the course the student should have acquired sufficient language skills, at least as regards the specific technological terminology of the teachings.