Course Topics
Wine processing equipment (4CP - module 44762A): - Introduction and Basics in Wine Process Design: Unit operations, design tools, system configurations and line balancing, plant layout design and sanitary standards, economic evaluation. - Fluid Transportation: Hydraulic components, fundamentals of system sizing. - Fruit Receiving and Processing: Receiving and sorting, destemming and crushing, drainers, presses, clarification. - Fermenters and Heat Transfer: Basics of heat transfer, heat exchangers, fermenter design and operation. - Downstream Processing & Packaging: Filtration technologies, bottling and packaging lines. Fermentation Processes for the Production of Mountain Wines (2 CP - module 44762B): Ecophysiology and metabolism of wine yeasts. Yeast selection and their use in wine making. Technology and sensory features of selected yeasts. Lactic acid bacteria and malo-lactic acid fermentation. Selection of lactic acid bacteria and their use in wine making. Effects of the mountain environment on the overall quality of wines. Evolution of microbial communities during wine fermentation. Control of wine fermentation. Practical laboratory experiments.

Propaedeutic courses
-

Teaching format
The course consists of lectures where the topics are presented by the professor. Course topics are presented by using electronic slides. Presentations, scientific papers and bibliography used during the course are provided to students.

Educational objectives
Deep understanding of the technological, microbiological, biochemical, chemical, and physical principles underlying food transformation processes and responsible for food product degradation, ensuring their stability and prolonging their shelf life. 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 manage the technological, microbiological, biochemical, chemical, and physical processes that drive food transformation and the main issues related to the stability and shelf life of food products. Ability to plan and develop analytical techniques, innovative products, and processes using a multidisciplinary approach, with particular attention to local food productions. 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. 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. Structure and draft scientific and technical documentation describing project activities. Interact and collaborate in the design and development of products and processes with peers and industry experts. 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.

Assessment
Oral exam

Evaluation criteria
The assessment consists of an oral exam, evaluating students' theoretical knowledge, practical application, and presentation skills through method discussions, case study analyses, and topic integration. The final score is the weighted average of the two modules.