Bildungsziele
Knowledge and understanding:
Knowledge of the regulatory aspects governing the production and commercialization of traditional, typical, and innovative foods, and the related control systems, including company quality systems (ISO, BRC, IFS, GlobalGAP, traceability and tracking, supply chain and product certifications) and the methodologies for their implementation and management.
Understanding of the managerial and organizational dynamics of agri-food chains.
These knowledge areas will be developed through an educational program that integrates theoretical teaching activities with classroom tutorials, including examples, practical applications, individual and group work, and assessments aimed at encouraging active participation and independent solution development.
These knowledge areas will be developed through an educational program that integrates theoretical teaching activities with practical activities, such as laboratory exercises, computer simulations, simulations of food processes using pilot plants, and company visits.
Ability to apply knowledge and understanding:
Ability to select and manage operations related to the traceability, authenticity, and microbiological safety of ingredients, semi-finished products, and food products, including quality assurance systems and product and process certification.
Ability to solve problems related to the organization of production, logistics, and management of agri-food chains.
Making judgements:
At the end of the course, graduates will be able to analyse the main issues affecting food production systems. They will be able to identify corrective solutions to resolve any non-conformities, optimise and innovate transformation processes, and improve food quality, guaranteeing authenticity.
Independent judgement is developed through a training programme designed to stimulate critical analysis in students. This includes the use of case studies, simulations using spreadsheets and videos, the reading and critical discussion of scientific articles, as well as specialist seminars held by experts in the food sector.
The assessment of the independent judgement acquired by students is entrusted to the individual teachers responsible for the training activities, who will assess it through oral and/or written reports on specific topics and/or through exams.
Communication skills:
Use of the English language, both written and spoken, at a B2 level, with a command of technical and scientific vocabulary related to food science.
Present the contents of a scientific or technical report in a clear and understandable manner, even to a non-specialist audience.
Structure and draft scientific and technical documentation describing project activities.
Prepare and present technical reports in English on specialist topics;
Interact and collaborate in the design and development of products and processes with peers and industry experts.
Learning skills:
The degree course provides graduates with the cognitive skills, logical tools and familiarity with new information technologies necessary to ensure continuous updating of knowledge, both in their specific professional field and in the field of scientific research.
Bildungsziele und erwartete Lernergebnisse (zus. Informationen)
Hierbei handelt es sich um einen Grundkurs im Bereich der Agrar- und Ernährungswirtschaft, der im ersten Jahr des Masterstudiums unterrichtet wird.
Ziel des Kurses ist die Vermittlung von allgemeinen forschungsbasierten Kenntnissen und Methoden.
Der Kurs kann gleichzeitig von Studierenden anderer unibz-Masterstudiengänge besucht werden.
Die Lehrveranstaltung führt in die Thematik der modernen Lebensmittelwertschöpfungsketten-Ökonomie und -Management ein. Es werden sowohl theoretische Konzepte als auch praktische Ansätze des Value/Supply Chain Managements vorgestellt und diskutiert. Der Schwerpunkt liegt dabei auf Agrarrohstoffen (insbesondere Obst) sowie auf verarbeiteten Lebensmitteln. Die Diskussion von Praxisbeispielen und ggf. Exkursionen zu Projekten und Organisationen, die in der Wertschöpfungs-/Lieferkette von Lebensmitteln tätig sind, ergänzen die Lehrveranstaltungen. So sollen die Studierenden einen Überblick über den Einsatz von Instrumenten des Value/Supply Chain Managements gewinnen und deren praktische Anwendung verstehen.
Der Kurs folgt einem klassischen Vorlesungsformat, das durch Übungen und studentische Projektarbeit ergänzt wird. Je nach Teilnehmerzahl können eine oder mehrere Exkursionen organisiert werden. Bei den Studienprojekten müssen die Studierenden in Gruppen ein bestimmtes Thema bearbeiten und ihre Ergebnisse vor dem gesamten Kurs präsentieren.