Maria SARNO | FOOD INDUSTRIAL CHEMISTRY

cod. 0612200024

FOOD INDUSTRIAL CHEMISTRY

	0612200024
	DIPARTIMENTO DI INGEGNERIA INDUSTRIALE
	EQF6
	CHEMICAL ENGINEERING
	2017/2018

CURRICULUM INGEGNERIA ALIMENTARE Cohort 2015/2016

	OBBLIGATORIO
	YEAR OF COURSE 3
	YEAR OF DIDACTIC SYSTEM 2012
	ANNUALE

TEACHING UNITS

	SSD	CFU	HOURS	ACTIVITY	TYPE OF ACTIVITY
1	INTRODUZIONE ALLA CHIMICA INDUSTRIALE ED ALLA SICUREZZA
	ING-IND/27	6	60	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
2	CHIMICA INDUSTRIALE ALIMENTARE
	ING-IND/27	6	60	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

PROFESSORS

	MARIA SARNO21 T Curriculum
	PAOLO CIAMBELLI1 Curriculum
	VINCENZO VAIANO1 Curriculum
	VINCENZO PALMA2 Curriculum

	Objectives
	KNOWLEDGE AND UNDERSTANDING: HE ROLE OF RAW MATERIALS AND ENERGY FOR THE CHEMICAL INDUSTRY; THE HISTORY AND EVOLUTION OF THE CHEMICAL INDUSTRY; THE RELEVANCE OF THE HISTORICAL, SOCIOECONOMIC AND GLOBAL CONTEXT IN THE BIRTH AND THE DEVELOPMENT OF CHEMICAL INDUSTRY PROCESSES. BASIC CONCEPTS OF SAFETY APPLIED TO THE OPERATION AND DESIGN OF CHEMICAL PROCESSES, HAZOP TECHNIQUES AND FAULT TREE. METHODOLOGICAL ANALYSIS OF A PROCESS TAKING INTO ACCOUNT A LARGE NUMBER OF PARAMETERS OF A DIFFERENT NATURE (ECONOMIC, TECHNICAL, ENVIRONMENTAL AND HISTORICAL). METHODS OF ANALYSIS OF CHEMICAL INDUSTRY PROCESSES BASED ON THE USE OF THE CONCEPTS OF PHYSICAL AND CHEMICAL EQUILIBRIUM. CRITERIA FOR THE RATIONAL IMPLEMENTATION OF CHEMICAL PROCESSES. CRITICAL ANALYSIS OF SOME OF THE MOST IMPORTANT INDUSTRIAL PROCESSES: PRODUCTION OF SULFURIC ACID, AMMONIA, NITRIC ACID, SYNTHESIS GAS. UNDERSTANDING THE TERMINOLOGY USED IN THE INDUSTRIAL PROCESSES OF CHEMICAL ENGINEERING. UNDERSTANDING SEPARATION METHODS. CRITICAL ANALYSIS OF MORE SIGNIFICANT PROCESSES OF THE FOOD INDUSTRY: PRODUCTION OF SUGAR, AMID, EXTRACTION AND REFINING OILS AND FATS, CATALYTIC IDROGENATION OF FATS. APPLIED KNOWLEDGE AND UNDERSTANDING SKILLS - ENGINEERING ANALYSIS: ABILITY TO UNDERSTAND THE SCHEMATIC DESCRIPTION OF A PARTICULAR PROCESS AND, FROM THIS, DETERMINE PRACTICALLY, THROUGH THE FORMULATION AND RESOLUTION OF MATERIAL AND ENERGY BALANCES, THE VALUES OF THE MAIN PARAMETERS OF THE PROCESS, HIGHLIGHTING THE CRITICAL POINTS IN RELATION TO THE SAFETY ISSUES. DISCRIMINATION BETWEEN DIFFERENT APPROACH METHODOLOGIES FOR THE PROPER DESIGN OF A PROCESS. KNOW HOW TO IDENTIFY THE MOST APPROPRIATE PROCESSES FOR CONVERTING RAW MATERIALS INTO PRODUCTS OF INDUSTRIAL INTEREST, AND TO OPTIMIZE THE OVERALL PROCESS TAKING INTO ACCOUNT THE CHEMICAL-PHYSICAL, TECHNOLOGICAL AND POLLUTION FACTORS. APPLIED KNOWLEDGE AND UNDERSTANDING SKILLS - ENGINEERING DESIGN: ABILITY TO IDENTIFY RELEVANT PARAMETERS FOR THE CONDUCTION OF AN INDUSTRIAL CHEMICAL PRODUCTION PROCESS. ABILITY TO DETERMINE THE RISK ASSOCIATED WITH A CHEMICAL PROCESS BY APPLYING HAZOP AND FAULT TREE TECHNIQUES. CHOICE OF THE POSSIBLE OPERATING CONDITIONS FOR A CHEMICAL INDUSTRY PROCESS AND IDENTIFICATION OF OPTIMAL CONDITIONS BASED ON THERMODYNAMICS AND KINETICS EVALUATIONS. AUTONOMY OF JUDGMENT - ENGINEERING PRACTICE: AUTONOMY OF JUDGMENT AS TO THE SUCCESS OF A PARTICULAR PROCESS AND THE RISKS ASSOCIATED WITH THE PROCESS ACTIVITY. ABILITY TO UNDERSTAND THE PATTERNS OF AN INDUSTRIAL PROCESS AND RECOGNIZE ITS EQUIPMENT. CROSS-CAPACITIES - LEARNING ABILITIES: KNOW HOW TO APPLY THE ACQUIRED KNOWLEDGE TO DIFFERENT CONTEXTS FROM THOSE PRESENTED DURING THE COURSE, AND TO DEEPEN THE TOPICS DEALT WITH USING TEACHING MATERIAL DIFFERENT FROM THOSE ONES PROPOSED. CROSS-CAPACITIES - ABILITY TO INVESTIGATE (COMMUNICATIVE SKILLS): ABILITY TO SOLVE NUMERIC PROBLEMS IN WHICH IT IS REQUIRED TO UNDERSTAND THE TEXT AND TO TRANSLATE IT INTO THE SCHEMATIC DESCRIPTION OF A GIVEN PROCESS. ABILITY TO COMMUNICATE ON TOPICS RELATED TO THE FOUNDAMENTALS OF INDUSTRIAL CHEMISTRY PROCESSES AND SAFETY. KNOW HOW TO WORK IN A TEAM TO SOLVE TECHNICAL PROBLEMS AND EXPOSE THE SUBJECTS COVERED BY THE ORAL AND GOOD LANGUAGE SKILLS. KNOW HOW TO WORK IN TEAMS TO SOLVE TECHNICAL PROBLEMS AND ORALLY PRESENT WITH GOOD LANGUAGE PROPERTIES THE DISCUSSED TOPICS.

KNOWLEDGE AND UNDERSTANDING:
HE ROLE OF RAW MATERIALS AND ENERGY FOR THE CHEMICAL INDUSTRY; THE HISTORY AND EVOLUTION OF THE CHEMICAL INDUSTRY; THE RELEVANCE OF THE HISTORICAL, SOCIOECONOMIC AND GLOBAL CONTEXT IN THE BIRTH AND THE DEVELOPMENT OF CHEMICAL INDUSTRY PROCESSES. BASIC CONCEPTS OF SAFETY APPLIED TO THE OPERATION AND DESIGN OF CHEMICAL PROCESSES, HAZOP TECHNIQUES AND FAULT TREE. METHODOLOGICAL ANALYSIS OF A PROCESS TAKING INTO ACCOUNT A LARGE NUMBER OF PARAMETERS OF A DIFFERENT NATURE (ECONOMIC, TECHNICAL, ENVIRONMENTAL AND HISTORICAL). METHODS OF ANALYSIS OF CHEMICAL INDUSTRY PROCESSES BASED ON THE USE OF THE CONCEPTS OF PHYSICAL AND CHEMICAL EQUILIBRIUM. CRITERIA FOR THE RATIONAL IMPLEMENTATION OF CHEMICAL PROCESSES. CRITICAL ANALYSIS OF SOME OF THE MOST IMPORTANT INDUSTRIAL PROCESSES: PRODUCTION OF SULFURIC ACID, AMMONIA, NITRIC ACID, SYNTHESIS GAS. UNDERSTANDING THE TERMINOLOGY USED IN THE INDUSTRIAL PROCESSES OF CHEMICAL ENGINEERING. UNDERSTANDING SEPARATION METHODS. CRITICAL ANALYSIS OF MORE SIGNIFICANT PROCESSES OF THE FOOD INDUSTRY: PRODUCTION OF SUGAR, AMID, EXTRACTION AND REFINING OILS AND FATS, CATALYTIC IDROGENATION OF FATS.

APPLIED KNOWLEDGE AND UNDERSTANDING SKILLS - ENGINEERING ANALYSIS:
ABILITY TO UNDERSTAND THE SCHEMATIC DESCRIPTION OF A PARTICULAR PROCESS AND, FROM THIS, DETERMINE PRACTICALLY, THROUGH THE FORMULATION AND RESOLUTION OF MATERIAL AND ENERGY BALANCES, THE VALUES OF THE MAIN PARAMETERS OF THE PROCESS, HIGHLIGHTING THE CRITICAL POINTS IN RELATION TO THE SAFETY ISSUES. DISCRIMINATION BETWEEN DIFFERENT APPROACH METHODOLOGIES FOR THE PROPER DESIGN OF A PROCESS. KNOW HOW TO IDENTIFY THE MOST APPROPRIATE PROCESSES FOR CONVERTING RAW MATERIALS INTO PRODUCTS OF INDUSTRIAL INTEREST, AND TO OPTIMIZE THE OVERALL PROCESS TAKING INTO ACCOUNT THE CHEMICAL-PHYSICAL, TECHNOLOGICAL AND POLLUTION FACTORS.

APPLIED KNOWLEDGE AND UNDERSTANDING SKILLS - ENGINEERING DESIGN:
ABILITY TO IDENTIFY RELEVANT PARAMETERS FOR THE CONDUCTION OF AN INDUSTRIAL CHEMICAL PRODUCTION PROCESS. ABILITY TO DETERMINE THE RISK ASSOCIATED WITH A CHEMICAL PROCESS BY APPLYING HAZOP AND FAULT TREE TECHNIQUES. CHOICE OF THE POSSIBLE OPERATING CONDITIONS FOR A CHEMICAL INDUSTRY PROCESS AND IDENTIFICATION OF OPTIMAL CONDITIONS BASED ON THERMODYNAMICS AND KINETICS EVALUATIONS.

AUTONOMY OF JUDGMENT - ENGINEERING PRACTICE:
AUTONOMY OF JUDGMENT AS TO THE SUCCESS OF A PARTICULAR PROCESS AND THE RISKS ASSOCIATED WITH THE PROCESS ACTIVITY. ABILITY TO UNDERSTAND THE PATTERNS OF AN INDUSTRIAL PROCESS AND RECOGNIZE ITS EQUIPMENT.

CROSS-CAPACITIES - LEARNING ABILITIES:
KNOW HOW TO APPLY THE ACQUIRED KNOWLEDGE TO DIFFERENT CONTEXTS FROM THOSE PRESENTED DURING THE COURSE, AND TO DEEPEN THE TOPICS DEALT WITH USING TEACHING MATERIAL DIFFERENT FROM THOSE ONES PROPOSED.

CROSS-CAPACITIES - ABILITY TO INVESTIGATE (COMMUNICATIVE SKILLS):
ABILITY TO SOLVE NUMERIC PROBLEMS IN WHICH IT IS REQUIRED TO UNDERSTAND THE TEXT AND TO TRANSLATE IT INTO THE SCHEMATIC DESCRIPTION OF A GIVEN PROCESS. ABILITY TO COMMUNICATE ON TOPICS RELATED TO THE FOUNDAMENTALS OF INDUSTRIAL CHEMISTRY PROCESSES AND SAFETY. KNOW HOW TO WORK IN A TEAM TO SOLVE TECHNICAL PROBLEMS AND EXPOSE THE SUBJECTS COVERED BY THE ORAL AND GOOD LANGUAGE SKILLS.

KNOW HOW TO WORK IN TEAMS TO SOLVE TECHNICAL PROBLEMS AND ORALLY PRESENT WITH GOOD LANGUAGE PROPERTIES THE DISCUSSED TOPICS.

	Prerequisites
	The prerequisites required are the knowledge of Chemistry exams, organic chemistry and thermodynamics of Chemical Engineering.

	Contents
	THE COURSE INDUSTRIAL CHEMISTRY IS COMPOSED BY TWO MODULES: MODULE 1 (INTRODUCTION TO INDUSTRIAL CHEMISTRY AND SAFETY) AND MODULE 2 (INDUSTRIAL CHEMISTRY PROCESSES) EACH OF WHICH TAKES 60 HOURS (6CFU) BETWEEN LECTURES AND CLASSROOM EXERCISES. THE COURSE OF FOOD INDUSTRIAL CHEMISTRY IS COMPOSED BY TWO MODULES: MODULE 1 (INTRODUCTION TO INDUSTRIAL CHEMISTRY AND SAFETY) AND MODULE 2 (INDUSTRIAL CHEMISTRY PROCESSES) EACH OF WHICH TAKES 60 HOURS (6CFU) BETWEEN LECTURES AND CLASSROOM EXERCISES. THE TOPICS ADDRESSED IN MODULE 1 (COMMON TO BOTH COURSES) ARE: 1) OVERVIEW OF THE CHEMICAL INDUSTRY (2 H THEORY) 2) HISTORY AND EVOLUTION OF THE CHEMICAL INDUSTRY (6 H THEORY) 3) RAW MATERIALS FOR THE PRODUCTION OF INORGANIC AND INORGANIC CHEMICALS (20 H THEORY) 4) MATERIALS AND ENERGY BALANCES ON PROCESS SCHEMES (2 H THEORY + 5 H CLASSROOM EXERCISES) 5) INTRODUCTION TO INDUSTRIAL CATALYSTS (5 H THEORY) 6) INTRODUCTION TO SAFETY IN CHEMICAL PROCESSES (2 H THEORY) 7) TOXICOLOGY (6 H THEORY) 8) INDUSTRIAL HYGIENE (6 H THEORY + 1 H CLASSROOM EXERCISES) 9) THE THERMODYNAMIC AND KINETIC APPROACH TO AN INDUSTRIAL CHEMICAL PROCESS (2 H THEORY + 3 H CLASSROOM EXERCISES). THE TOPICS COVERED IN MODULE 2 (INDUSTRIAL CHEMISTRY PROCESSES) ARE: 1) PROCESSES FOR INDUSTRIAL PRODUCTION OF SULFURIC ACID (10 H THEORY + 2 H CLASSROOM EXERCISES). 2) PROCESSES FOR INDUSTRIAL PRODUCTION OF SYNGAS (20 H THEORY + 4 H CLASSROOM EXERCISES). 3) INDUSTRIAL PROCESS FOR AMMONIA PRODUCTION (10 H THEORY + 2 H CLASSROOM EXERCISES). 4) INDUSTRIAL PROCESS FOR NITRIC ACID PRODUCTION (10 H THEORY + 2 H CLASSROOM EXERCISES). THE TOPICS COVERED IN MODULE 2 (FOOD INDUSTRIAL CHEMISTRY) ARE: 1) INTRODUCTION TO FOOD INDUSTRIAL CHEMISTRY (2 H THEORY) 2) STRUCTURE AND CARACTHERISTICS OF INDUSTRIAL CHEMISTRY (3 H THEORY) 3) TYPICAL PROCESSES OF FOOD INDUSTRIAL CHEMISTRY (20 H THEORY) 3) FOOD ADDITIVES (10 H TEORIA + 2 H LABORATORIES) 4) THE PRODUCTION PROCESS OF SUGAR (3 H THEORY) 5) NANOTECHNOLOGIES (5 H THEORY) 6) NANOTECHNOLOGIES AND NANOMATERIALS IN FOOD INDUSTRY (5 H TEORIA + 2 H LABORATORIES) 7) ENZIMATIC CATALYSIS: TRANS ESTERIFICATION REACTIONS, FLAVOUR PRODUCTIONS, WASTE FOOD INDUSTRY VALORIZATION (8 H THEORY)

Contents

THE COURSE INDUSTRIAL CHEMISTRY IS COMPOSED BY TWO MODULES: MODULE 1 (INTRODUCTION TO INDUSTRIAL CHEMISTRY AND SAFETY) AND MODULE 2 (INDUSTRIAL CHEMISTRY PROCESSES) EACH OF WHICH TAKES 60 HOURS (6CFU) BETWEEN LECTURES AND CLASSROOM EXERCISES.
THE COURSE OF FOOD INDUSTRIAL CHEMISTRY IS COMPOSED BY TWO MODULES: MODULE 1 (INTRODUCTION TO INDUSTRIAL CHEMISTRY AND SAFETY) AND MODULE 2 (INDUSTRIAL CHEMISTRY PROCESSES) EACH OF WHICH TAKES 60 HOURS (6CFU) BETWEEN LECTURES AND CLASSROOM EXERCISES.
THE TOPICS ADDRESSED IN MODULE 1 (COMMON TO BOTH COURSES) ARE:
1) OVERVIEW OF THE CHEMICAL INDUSTRY (2 H THEORY)
2) HISTORY AND EVOLUTION OF THE CHEMICAL INDUSTRY (6 H THEORY)
3) RAW MATERIALS FOR THE PRODUCTION OF INORGANIC AND INORGANIC CHEMICALS (20 H THEORY)
4) MATERIALS AND ENERGY BALANCES ON PROCESS SCHEMES (2 H THEORY + 5 H CLASSROOM EXERCISES)
5) INTRODUCTION TO INDUSTRIAL CATALYSTS (5 H THEORY)
6) INTRODUCTION TO SAFETY IN CHEMICAL PROCESSES (2 H THEORY)
7) TOXICOLOGY (6 H THEORY)
8) INDUSTRIAL HYGIENE (6 H THEORY + 1 H CLASSROOM EXERCISES)
9) THE THERMODYNAMIC AND KINETIC APPROACH TO AN INDUSTRIAL CHEMICAL PROCESS (2 H THEORY + 3 H CLASSROOM EXERCISES).

THE TOPICS COVERED IN MODULE 2 (INDUSTRIAL CHEMISTRY PROCESSES) ARE:
1) PROCESSES FOR INDUSTRIAL PRODUCTION OF SULFURIC ACID (10 H THEORY + 2 H CLASSROOM EXERCISES).
2) PROCESSES FOR INDUSTRIAL PRODUCTION OF SYNGAS (20 H THEORY + 4 H CLASSROOM EXERCISES).
3) INDUSTRIAL PROCESS FOR AMMONIA PRODUCTION (10 H THEORY + 2 H CLASSROOM EXERCISES).
4) INDUSTRIAL PROCESS FOR NITRIC ACID PRODUCTION (10 H THEORY + 2 H CLASSROOM EXERCISES).

THE TOPICS COVERED IN MODULE 2 (FOOD INDUSTRIAL CHEMISTRY) ARE:
1) INTRODUCTION TO FOOD INDUSTRIAL CHEMISTRY (2 H THEORY)
2) STRUCTURE AND CARACTHERISTICS OF INDUSTRIAL CHEMISTRY (3 H THEORY)
3) TYPICAL PROCESSES OF FOOD INDUSTRIAL CHEMISTRY (20 H THEORY)
3) FOOD ADDITIVES (10 H TEORIA + 2 H LABORATORIES)
4) THE PRODUCTION PROCESS OF SUGAR (3 H THEORY)
5) NANOTECHNOLOGIES (5 H THEORY)
6) NANOTECHNOLOGIES AND NANOMATERIALS IN FOOD INDUSTRY (5 H TEORIA + 2 H LABORATORIES)
7) ENZIMATIC CATALYSIS: TRANS ESTERIFICATION REACTIONS, FLAVOUR PRODUCTIONS, WASTE FOOD INDUSTRY VALORIZATION (8 H THEORY)

	Teaching Methods
	THE COURSE INDUSTRIAL CHEMISTRY CONSISTS IN FRONT LESSONS (101 H) AND CLASSROOM EXERCISES (19 H) FOR A TOTAL AMOUNT OF 120 HOURS WHICH ARE WORTH 12 CREDITS. THE COURSE OF FOOD INDUSTRIAL CHEMISTRY CONSISTS IN FRONT LESSONS (107 H), CLASSROOM EXERCISES (9 H) AND ACTIVITIES IN LAB (4 H) (WITH THE PREPARATION OF A REPORT MADE BY THE STUDENTS, ORGANIZED IN WORK GROUPS) FOR A TOTAL AMOUNT OF 120 HOURS WHICH ARE WORTH 12 CREDITS.

Teaching Methods

THE COURSE INDUSTRIAL CHEMISTRY CONSISTS IN FRONT LESSONS (101 H) AND CLASSROOM EXERCISES (19 H) FOR A TOTAL AMOUNT OF 120 HOURS WHICH ARE WORTH 12 CREDITS.

THE COURSE OF FOOD INDUSTRIAL CHEMISTRY CONSISTS IN FRONT LESSONS (107 H), CLASSROOM EXERCISES (9 H) AND ACTIVITIES IN LAB (4 H) (WITH THE PREPARATION OF A REPORT MADE BY THE STUDENTS, ORGANIZED IN WORK GROUPS) FOR A TOTAL AMOUNT OF 120 HOURS WHICH ARE WORTH 12 CREDITS.

	Verification of learning
	ACHIEVEMENT OF THE OBJECTIVES OF THE TEACHING OF INDUSTRIAL CHEMISTRY IS CERTIFIED BY PASSING A FINAL EVALUATION EXAM. THE EXAMINATION INVOLVES AN ORAL TEST. CRITERION FOR MINIMUM THRESHOLD: SUFFICIENT KNOWLEDGE OF THE GENERAL CRITERIA FOR THE REALIZATION OF THE MAIN PROCESSES OF INORGANIC INDUSTRIAL CHEMISTRY. EVALUATION CRITERION FOR EXCELLENCE: EXTREME COMPETENCE OF THE SUBJECT, EXCELLENT LANGUAGE PROPERTIES AND UNDERSTANDING OF ILLUSTRATED METHODOLOGIES. ACHIEVEMENT OF THE OBJECTIVES OF THE TEACHING OF FOOD INDUSTRIAL CHEMISTRY IS CERTIFIED BY PASSING A FINAL EVALUATION EXAM. THEEXAMINATION CONSISTS IN AN ORAL EXAM. STUDENTS, ORGANIZED IN WORK GROUPS, ARE REQUIRED TO PREPARE A REPORT ON A AGREED TOPIC. THE REPORT IS A KIND OF STATE OF THE ART ON A TOPICAL ISSUE THAT ANALYZES HISTORICAL, OF CHEMICAL SYNTHESIS, OF PRODUCTION PROCESS, OF THE MARKET, PRODUCTION AND CONSUMPTION DATA, COSTS, REGULATIONS, AND IN PARTICULAR FOOD SAFETY. THE REPORT IS ACCOMPANIED BY A POWER POINT PRESENTATION FOR THE EXAM. THE ORLA EXAM CONSISTS IN A PRESENTATION AND A DISCUSSION OF THE REPORT. CRITERION FOR MINIMUM THRESHOLD: SUFFICIENT KNOWLEDGE OF THE GENERAL CRITERIA FOR THE REALIZATION OF THE MAIN PROCESSES OF INORGANIC INDUSTRIAL CHEMISTRY. EVALUATION CRITERION FOR EXCELLENCE: EXTREME COMPETENCE OF THE SUBJECT, EXCELLENT LANGUAGE PROPERTIES AND UNDERSTANDING OF ILLUSTRATED METHODOLOGIES.

Verification of learning

ACHIEVEMENT OF THE OBJECTIVES OF THE TEACHING OF INDUSTRIAL CHEMISTRY IS CERTIFIED BY PASSING A FINAL EVALUATION EXAM. THE EXAMINATION INVOLVES AN ORAL TEST.
CRITERION FOR MINIMUM THRESHOLD: SUFFICIENT KNOWLEDGE OF THE GENERAL CRITERIA FOR THE REALIZATION OF THE MAIN PROCESSES OF INORGANIC INDUSTRIAL CHEMISTRY.
EVALUATION CRITERION FOR EXCELLENCE: EXTREME COMPETENCE OF THE SUBJECT, EXCELLENT LANGUAGE PROPERTIES AND UNDERSTANDING OF ILLUSTRATED METHODOLOGIES.

ACHIEVEMENT OF THE OBJECTIVES OF THE TEACHING OF FOOD INDUSTRIAL CHEMISTRY IS CERTIFIED BY PASSING A FINAL EVALUATION EXAM. THEEXAMINATION CONSISTS IN AN ORAL EXAM. STUDENTS, ORGANIZED IN WORK GROUPS, ARE REQUIRED TO PREPARE A REPORT ON A AGREED TOPIC. THE REPORT IS A KIND OF STATE OF THE ART ON A TOPICAL ISSUE THAT ANALYZES HISTORICAL, OF CHEMICAL SYNTHESIS, OF PRODUCTION PROCESS, OF THE MARKET, PRODUCTION AND CONSUMPTION DATA, COSTS, REGULATIONS, AND IN PARTICULAR FOOD SAFETY. THE REPORT IS ACCOMPANIED BY A POWER POINT PRESENTATION FOR THE EXAM. THE ORLA EXAM CONSISTS IN A PRESENTATION AND A DISCUSSION OF THE REPORT.
CRITERION FOR MINIMUM THRESHOLD: SUFFICIENT KNOWLEDGE OF THE GENERAL CRITERIA FOR THE REALIZATION OF THE MAIN PROCESSES OF INORGANIC INDUSTRIAL CHEMISTRY.
EVALUATION CRITERION FOR EXCELLENCE: EXTREME COMPETENCE OF THE SUBJECT, EXCELLENT LANGUAGE PROPERTIES AND UNDERSTANDING OF ILLUSTRATED METHODOLOGIES.

	Texts
	1) C.A. HEATON "INTRODUCTION TO INDUSTRIAL CHEMISTRY"- BLACKIE ACADEMIC AND PROFESSIONAL ACADEMIC PRESS. TERZA EDIZIONE. 2) C. GIAVARINI "GUIDA ALLO STUDIO DEI PROCESSI DI RAFFINAZIONE E PETROLCHIMICI"-SIDEREA EDIZIONI SCIENTIFICHE, ROMA. 3) G. NATTA, P. PASQUON, P. CENTOLA "PRINCIPI DELLE CHIMICA INDUSTRIALE" VOL.2-CLUP, MILANO. 4) CHEMICAL PROCESS SAFETY. FUNDAMENTALS WITH APPLICATIONS SECOND EDITION DANIEL A. CROW1 MICHIGAN TECHNOLOGICAL UNIVERSITY JOSEPH F. LOUVAR WAYNE STATE UNIVERSITY PRENTICE HALL PTR UPPER SADDLE RIVER, NEW JERSEY 07458 5) I. PASQUON "CHIMICA INDUSTRIALE"-CITTA' STUDI EDIZIONI. 6) NANOTECHNOLOGY IN FOOD. QASIM CHAUDHRY. LAURENCE CASTLE, RICHARD WATKINS. RSC PUBLISHING

Texts

1) C.A. HEATON "INTRODUCTION TO INDUSTRIAL CHEMISTRY"- BLACKIE ACADEMIC AND PROFESSIONAL ACADEMIC PRESS. TERZA EDIZIONE.
2) C. GIAVARINI "GUIDA ALLO STUDIO DEI PROCESSI DI RAFFINAZIONE E PETROLCHIMICI"-SIDEREA EDIZIONI SCIENTIFICHE, ROMA.
3) G. NATTA, P. PASQUON, P. CENTOLA "PRINCIPI DELLE CHIMICA INDUSTRIALE" VOL.2-CLUP, MILANO.
4) CHEMICAL PROCESS SAFETY. FUNDAMENTALS WITH APPLICATIONS SECOND EDITION DANIEL A. CROW1 MICHIGAN TECHNOLOGICAL UNIVERSITY JOSEPH F. LOUVAR WAYNE STATE UNIVERSITY PRENTICE HALL PTR UPPER SADDLE RIVER, NEW JERSEY 07458
5) I. PASQUON "CHIMICA INDUSTRIALE"-CITTA' STUDI EDIZIONI.
6) NANOTECHNOLOGY IN FOOD. QASIM CHAUDHRY. LAURENCE CASTLE, RICHARD WATKINS. RSC PUBLISHING

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Maria SARNO | FOOD INDUSTRIAL CHEMISTRY