cod. 1009604

Academic year 2023/24
1° year of course - Second semester
Academic discipline
Scienza e tecnologia dei materiali (ING-IND/22)
Formazione tecnologica
Type of training activity
30 hours
of face-to-face activities
3 credits
hub: PARMA
course unit

Learning objectives

Knowledge and ability to understand: (I Dublin Descriptor)
At the end of the course, the student will have acquired awareness of the problems relating to the nature and properties of the main materials in common use.
Skills: (II Descriptor: Ability to apply knowledge and understanding)
At the end of the course the student 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.
Autonomy of judgment: (III, IV, V Dublin descriptor)
At the end of the course the student will have to possess the tools to design products with a critical conscience in choosing the appropriate materials to obtain certain performances.
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 teaching.


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Course unit content

The module of Materials and Technologies for Food Design intends to provide technical-scientific tools that broaden the cultural background of the designer, allowing him/her to manage the technical functionalities of the materials used and the potential of transformation technologies to put them at the service of his/her own creativity.
The module will consist of 4 credits divided into two parts:
- 2 CFU on Materials Technology with reference to basic materials (metallic, ceramic and polymeric). This part is aimed at introducing the designer to the knowledge of the main properties and the relationship between the nature of the material and performance (both technological and aesthetic).
- 1 CFU will focus on specific materials and simple processes to support the design demonstration in accordance with the other disciplinary contributions pertaining to the Laboratory.
The following topics will be covered:
- classification of materials, their structure and microstructure;
- mechanical properties of materials: stiffness, strength, toughness, hardness.
- main categories of materials: metals, ceramics, polymers. Structure, properties, processing.

Full programme


- “Materiali per il design. Introduzione ai materiali e alle loro proprietà”. di Barbara Del Curto, Claudia Marano, Maria Pia Pedeferri. Editore: CEA; EAN: 9788808187505; ISBN: 8808187500

Teaching methods

The knowledge and skills are acquired by the students, for each area, through:
(i) 2 CFU: Frontal lessons (2 CFU) in class using the projection of slides. The teaching material will be provided on the “Elly” platform (;
(ii) 1 CFU: Exercises and review moments (single and collective) in the classroom dedicated to the final presentation headed within the Laboratory.

Assessment methods and criteria

The evaluation of learning takes place through an assessment of knowledge structured as follows:
1) Assessment of learning skills: a written test will be carried out, by each student, as a preliminary access test to the final exam, which corresponds to the assessment of the skills acquired in the context of each module related to the Laboratory. The test will consist in closed-ended questions in a number proportional to the CFU of the individual modules. This evaluation makes up approximately 1/4 of the Laboratory's vote.
2) Assessment of application skills: groups of students will be offered the development of a design analysis to verify the effective assimilation of the notions of the individual modules by applying them to a specific topic or case study proposed by the teachers. Each year, a field of study dedicated to a specific category of products within the food system will be proposed. An evaluation (on a scale from 0 to 30) will then be carried out by the teachers on the final materials (product analysis) delivered by each student group at the end of the integrated laboratory, which will also be the subject of a public presentation by the respective groups. This evaluation represents approximately 3/4 of the final mark.
The vote of each laboratory will be unique and will represent the summary of the individual votes and the presentation of the project. To access the Laboratory exam, it is necessary that the assessments of the four Laboratory modules are all sufficient.

Other information

It's strongly advised to attend the course.