Laurea magistrale in Food health and environment

Academic program

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Year Course ID Course Teachers SSD Curriculum Site CFU
1 MF0316 Biochemical and clinical nutrition CAVALETTO Maria, FERRARIS Davide Maria, PRODAM Flavia BIO/10, MED/49 All VERCELLI 10
1 MF0355 Communication skills and social media SIGOT Cinzia SPS/08 All VERCELLI 3
1 MF0319 Eating disorders from a clinical and sociological point of view FAVRETTO Anna Rosa, BIANUCCI Raffaella, ZEPPEGNO Patrizia, ALTOPIEDI Rosalba M-DEA/01, MED/25, SPS/12 All VERCELLI 7
1 MF0323 Ecology and toxicology PROSDOCIMI Francisco BIO/07, BIO/14 All VERCELLI 10
1 MF0326 Food law and business RUBINO Vito, VOLA Paola, VAN DER MEULEN Bernd SECS-P/07, IUS/14 All VERCELLI 9
1 MF0353 Further training activities NN All VERCELLI 1
1 MF0356 Innovation management in life sciences CONICELLA Fabrizio SECS-P/08 All VERCELLI 3
1 MF0333 Pathophysiology and immunobiology: from environment to nutrition DIANZANI Irma, CHIOCCHETTI Annalisa, ASPESI Anna MED/04 All VERCELLI 8
1 MF0329 Plant biotechnology BARBATO Roberto, LINGUA Guido BIO/01, BIO/18, BIO/04 All VERCELLI 6
1 MF0354 ​Other useful skills for job placement NN All VERCELLI 2
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CourseBiochemical and clinical nutrition
Course IDMF0316
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderCAVALETTO Maria
TeachersCAVALETTO Maria, FERRARIS Davide Maria, PRODAM Flavia
CFU10
Course typeAttività formativa integrata
Course mandatorietyMandatory course
Year1
PeriodPrimo Semestre
SiteVERCELLI
Grading typeFinal grade
Modules
Course ID Course SSD Teachers
MF0317 Biochemical and clinical nutrition: Biochemistry BIO/10 - BIOCHIMICA CAVALETTO Maria, FERRARIS Davide Maria
MF0318 Biochemical and clinical nutrition: Nutrition MED/49 - SCIENZE TECNICHE DIETETICHE APPLICATE PRODAM Flavia
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CourseBiochemical and clinical nutrition: Biochemistry
Course IDMF0317
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderCAVALETTO Maria
TeachersCAVALETTO Maria, FERRARIS Davide Maria
CFU5
Teaching duration (hours)40
Individual study time 85
SSDBIO/10 - BIOCHIMICA
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryB - Caratterizzante
Year1
PeriodPrimo Semestre
Grading typeFinal judgment
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CourseBiochemical and clinical nutrition: Nutrition
Course IDMF0318
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderPRODAM Flavia
TeachersPRODAM Flavia
CFU5
Teaching duration (hours)40
Individual study time 85
SSDMED/49 - SCIENZE TECNICHE DIETETICHE APPLICATE
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryB - Caratterizzante
Year1
PeriodPrimo Semestre
Grading typeFinal judgment
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CourseCommunication skills and social media
Course IDMF0355
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderSIGOT Cinzia
TeachersSIGOT Cinzia
CFU3
Teaching duration (hours)24
Individual study time 51
SSDSPS/08 - SOCIOLOGIA DEI PROCESSI CULTURALI E COMUNICATIVI
Course typeAttività formativa monodisciplinare
Course mandatorietyOpzional course
Course categoryD - A scelta dallo studente
Year1
PeriodPrimo Semestre
SiteVERCELLI
Grading typeFinal grade
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CourseEating disorders from a clinical and sociological point of view
Course IDMF0319
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderFAVRETTO Anna Rosa
TeachersBIANUCCI Raffaella, ZEPPEGNO Patrizia, FAVRETTO Anna Rosa, ALTOPIEDI Rosalba
CFU7
Course typeAttività formativa integrata
Course mandatorietyMandatory course
Year1
PeriodPrimo Semestre
SiteVERCELLI
Grading typeFinal grade
Modules
Course ID Course SSD Teachers
MF0320 Eating disorders from a clinical and sociological point of view: Anthropology M-DEA/01 - DISCIPLINE DEMOETNOANTROPOLOGICHE BIANUCCI Raffaella
MF0321 Eating disorders from a clinical and sociological point of view: Eating disorders: biology, psychopathology and clinical aspects MED/25 - PSCHIATRIA ZEPPEGNO Patrizia
MF0322 Eating disorders from a clinical and sociological point of view: Social factors, lifestyles and nutrition SPS/12 - SOCIOLOGIA GIURIDICA, DELLA DEVIANZA E MUTAMENTO SOCIALE FAVRETTO Anna Rosa, ALTOPIEDI Rosalba
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CourseEating disorders from a clinical and sociological point of view: Anthropology
Course IDMF0320
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderBIANUCCI Raffaella
TeachersBIANUCCI Raffaella
CFU3
Teaching duration (hours)24
Individual study time 51
SSDM-DEA/01 - DISCIPLINE DEMOETNOANTROPOLOGICHE
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryC - Affine o integrativo
Year1
PeriodPrimo Semestre
Grading typeFinal judgment
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CourseEating disorders from a clinical and sociological point of view: Eating disorders: biology, psychopathology and clinical aspects
Course IDMF0321
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderZEPPEGNO Patrizia
TeachersZEPPEGNO Patrizia
CFU2
Teaching duration (hours)16
Individual study time 34
SSDMED/25 - PSCHIATRIA
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryC - Affine o integrativo
Year1
PeriodPrimo Semestre
Grading typeFinal judgment
Teaching languageEnglish
AbstractBiological, psychopathological and clinical aspects of Eating Disorders (DCA) with specific notions on: Clinic of nutrition and nutrition disorders DCA clinic in adolescence: the adolescent and the family DCA and body composition: aspects related to bone metabolism DCA: effects on the heart Special cases of anorexia nervosa Obesity: clinical picture Obesity: respiratory complications Childhood obesity Obesity in adolescence Secondary obesity Eating disorders in pregnancy Psoriasis and eating disorders Sleep, mood and depression in eating disorders Nutrition in gastroenterology: between doubts and certainty Clinical aspects of anorexia Clinical aspects of bulimia Clinical aspects of Binge Eating disorder
Reference textsEugenio Torre - Appunti di Psichiatria e Psicologia Clinica a cura di Carmen Usai e Patrizia Zeppegno - Aracne Editrice -New Developments in Anorexia Nervosa Research Carla Gramaglia Patrizia Zeppegno
Teaching targetsThe training objectives of the course are: providing knowledge from the psychodynamic and psychotherapeutic point of view and updating from the medical, psychiatric and psychopathological point of view of the DCA; provide knowledge of the main therapeutic strategies and some methods that can be used in the assessment, diagnosis and treatment of eating disorders characterized by specific and prominent concerns on somatic aspects.
Prerequisitesno
Didattics MethodsLectures and vison of video
Other informationsno
Grading rulesmultiple choice written questionnaire
Full arguments-The deepening of the biological and psycho-affective aspects of the relationship with the body and with food at different stages of the life cycle. - The diagnostic framework of the DCAs and the new perspectives towards the DSM V. -The psychopathological and psychodynamic understanding of these disorders through the discussion of scientific literature on the subject, of clinical cases, of therapeutic experiences -Critical aspects of the clinical picture of these disorders and situations in which medical intervention is needed. -Current therapeutic perspectives: individual and group psychodynamic therapy, symptomatic psychotherapies, expressive psychotherapies and bodily mediation. -The times and the places of the therapeutic intervention: the clinic, the day-hospital, the hospitalization, the residential structures.
Expected learning objectivesAt the end of the course the student will have to know the symptoms and signs of eating disorders the main methods of assessment, diagnosis and therapy for DCA
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CourseEating disorders from a clinical and sociological point of view: Social factors, lifestyles and nutrition
Course IDMF0322
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderFAVRETTO Anna Rosa
TeachersFAVRETTO Anna Rosa, ALTOPIEDI Rosalba
CFU2
Teaching duration (hours)16
Individual study time 34
SSDSPS/12 - SOCIOLOGIA GIURIDICA, DELLA DEVIANZA E MUTAMENTO SOCIALE
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryC - Affine o integrativo
Year1
PeriodPrimo Semestre
Grading typeFinal judgment
Teaching languageEnglish
AbstractThe course is organized as a set of seminars. Five sociological seminars are taught by experienced teachers on particularly critical issues in the current social situation: healthy ageing, family food practices, obesity, popular epidemiology, patterns of nutrition in the world.
Reference textsEvery teacher will suggest a synthetic bibliography at the end of the seminar
Teaching targetsContemporary social transformations - in particular changes in families and parenting, work and economic life, healthy ageing, migration, pollution - require new capacities in understanding new complex social processes and the adoption of renewed methods of intervention. The seminars aim to provide the main sociological concepts useful for a greater understanding of contemporary society in relation to the topics covered
PrerequisitesNo formal prerequisite is requested
Didattics MethodsSeminars. Teachers will use Power Point tools. Each seminar will be held by an expert. Slides and short movies will be used.
Grading rulesWritten papers on selected issues. Teachers will suggest a short bibliography, useful for writing papers
Full arguments- Family food practices: the construction and recognition of children's agency within feeding practices - Sociology and Epidemiology for the study of obesity - Healthy Ageing: social factors and lifestyles - Popular epidemiology and participatory research. Lay and experts knowledge in environmental crisis -Discrepancies and common patterns between worlds of nutrition; the local operationalisation of global frameworks for addressing social determinants of eating disorders
Expected learning objectivesDisplay the ability to use the main sociological concepts useful for a greater understanding of contemporary society in relation to the topics covered. The report will have to respect the rules of a scientific text: coherent argumentation, specialized vocabulary, para-textual elements (title, index, notes, bibliographic references, and final bibliography).
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CourseEcology and toxicology
Course IDMF0323
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderPROSDOCIMI Francisco
TeachersPROSDOCIMI Francisco
CFU10
Course typeAttività formativa integrata
Course mandatorietyMandatory course
Year1
PeriodSecondo Semestre
SiteVERCELLI
Grading typeFinal grade
Modules
Course ID Course SSD Teachers
MF0324 Ecology and toxicology: Ecology BIO/07 - ECOLOGIA PROSDOCIMI Francisco
MF0325 Ecology and toxicology: Toxicology BIO/14 - FARMACOLOGIA
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CourseEcology and toxicology: Ecology
Course IDMF0324
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderPROSDOCIMI Francisco
TeachersPROSDOCIMI Francisco
CFU5
Teaching duration (hours)40
Individual study time 85
SSDBIO/07 - ECOLOGIA
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryB - Caratterizzante
Year1
PeriodSecondo Semestre
Grading typeFinal judgment
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CourseEcology and toxicology: Toxicology
Course IDMF0325
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
CFU5
Teaching duration (hours)40
Individual study time 85
SSDBIO/14 - FARMACOLOGIA
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryB - Caratterizzante
Year1
PeriodSecondo Semestre
Grading typeFinal judgment
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CourseFood law and business
Course IDMF0326
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderRUBINO Vito
TeachersVOLA Paola, RUBINO Vito, VAN DER MEULEN Bernd
CFU9
Course typeAttività formativa integrata
Course mandatorietyMandatory course
Year1
PeriodSecondo Semestre
SiteVERCELLI
Grading typeFinal grade
Teaching languageEnglish
AbstractEU FOOD LAW MODULE: Legal issues concerning food quality and food safety are rapidly developing. Food standards are being developed and applied at the national level, at the European level and at global level (WTO, FAO, WHO, Codex Alimentarius), but also by private parties. Many of these standards are of a technical nature and focus on food safety, food quality, consumer protection and consumer information. This course introduces the different players who are active in the field of food law. The main part of the course is devoted to the system and the content of food law in the European Union. Topics discussed are amongst others: - the functioning of the European Union and other international organisations; - the development of food law from the general principle of free movement of goods; - the 21st Century architecture of the body of food law by means of the so-called General Food Law; - food labelling; - food safety and hygiene; - novel foods including genetically modified foods; - intellectual property rights; - enforcement of food law; - product liability.
Reference textsEU FOOD LAW MODULE: Bernd van der Meulen (ed.) EU Food Law Handbook, Wageningen Academic Publishers. https://www.wageningenacademic.com/doi/book/10.3920/978-90-8686-246-7 All sources of law are available (in all official EU languages) on http://eur-lex.europa.eu
Teaching targetsEU FOOD LAW MODULE: The overall objectives of this EU food law are the following. At the end of this course a student: - is able to describe the multi-layered structure of food law and the role of different players involved at national, European and international level; - knows the relationship between the aims of the players in the field of food law and the content of the law; - knows the content and functioning of the core area of European food law; - understands how law affects food safety and the position of interested parties; - is able to find the relevant sources of European food law in a given case; - is able to formulate a legal problem statement, and to conduct legal reasoning and analysis of food related cases. These objectives are achieved through the strategies with their intermediate objectives as set out here below.
PrerequisitesEU FOOD LAW MODULE: None
Didattics MethodsEU FOOD LAW MODULE: TBD Activities during the food law course may consist of: - lectures; - assignments; - tutorials.
Other informationsEU FOOD LAW MODULE: As is explained here below, in each lecture a separate subject is treated. For most of these subjects the material consists of a mix of literature and sources of law (legislation and/or case law). Students are invited to read the literature and to make the assignments in advance and to train themselves in extracting the applicable rules of law from their sources.
Grading rulesEU FOOD LAW MODULE: Examination may be in writing at the end of the course; may be oral or take the form of a paper.
Full argumentsEU FOOD LAW MODULE: Session 1: The briefest of introductions to law The first lecture will be used to introduce the course as a whole and to provide some background in law. Session 2: Introduction to EU law and institutions Session 3: [this session can also be moved towards the end of the course] The global level of food law Session 4: Food law: development, crisis and transition Session 5: The General Food Law Session 6: [this session can also be moved to another position in the course] Enforcement and product liability Product requirements I: authorisation Session 8: Product requirements II: Food safety targets Session 9: Process requirements: Traceability & Hygiene Session 10: [this session can be merged with the next] Consumer information I: labelling Article 8 Protection of consumers' interests.
Expected learning objectivesEU FOOD LAW MODULE: At the end of this course a student achieves the following knowledge: - is able to describe the multi-layered structure of food law and the role of different players involved at national, European and international level; - knows the relationship between the aims of the players in the field of food law and the content of the law; - knows the content and functioning of the core area of European food law; - understands how law affects food safety and the position of interested parties; - is able to find the relevant sources of European food law in a given case; - is able to formulate a legal problem statement, and to conduct legal reasoning and analysis of food related cases. With regard to the abilities students will be alble to examin cases related to food law, analyse the juridical contents, find solutions through the mail rules and ECJ jurisprudence. With regard to the competences students will be able to present, with a juridical language, their knowlege in food law and master this new skill.
Modules
Course ID Course SSD Teachers
MF0328 Food law and business: Financial statement and performance measurements SECS-P/07 - ECONOMIA AZIENDALE VOLA Paola
MF0327 Food law and business: EU Food Law IUS/14 - DIRITTO DELL'UNIONE EUROPEA VAN DER MEULEN Bernd, RUBINO Vito
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CourseFood law and business: Financial statement and performance measurements
Course IDMF0328
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderVOLA Paola
TeachersVOLA Paola
CFU4
Teaching duration (hours)32
Individual study time 68
SSDSECS-P/07 - ECONOMIA AZIENDALE
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryC - Affine o integrativo
Year1
PeriodSecondo Semestre
Grading typeFinal judgment
Teaching languageEnglish
AbstractFinancial Statement Analysis and business plan
Reference texts-
Teaching targetsAnalyzing financial statements and evaluate new business opportunities from financial perspective
Prerequisites-
Didattics MethodsLessons and case st udies
Other informations-
Grading rulesFinal written exam
Full arguments- Financial statement structure - Business plan objectives - Business plan structure
Expected learning objectivesAnalyzing financial statements Preparing a business plan
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CourseFood law and business: EU Food Law
Course IDMF0327
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderVAN DER MEULEN Bernd
TeachersRUBINO Vito, VAN DER MEULEN Bernd
CFU5
Teaching duration (hours)40
Individual study time 85
SSDIUS/14 - DIRITTO DELL'UNIONE EUROPEA
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryB - Caratterizzante
Year1
PeriodSecondo Semestre
Grading typeFinal judgment
Teaching languageEnglish
AbstractLegal issues concerning food quality and food safety are rapidly developing. Food standards are being developed and applied at the national level, at the European level and at global level (WTO, FAO, WHO, Codex Alimentarius), but also by private parties. Many of these standards are of a technical nature and focus on food safety, food quality, consumer protection and consumer information. This course introduces the different players who are active in the field of food law. The main part of the course is devoted to the system and the content of food law in the European Union. Topics discussed are amongst others: - the functioning of the European Union and other international organisations; - the development of food law from the general principle of free movement of goods; - the 21st Century architecture of the body of food law by means of the so-called General Food Law; - food labelling; - food safety and hygiene; - novel foods including genetically modified foods; - intellectual property rights; - enforcement of food law; - product liability.
Reference textsBernd van der Meulen (ed.) EU Food Law Handbook, Wageningen Academic Publishers. https://www.wageningenacademic.com/doi/book/10.3920/978-90-8686-246-7 All sources of law are available (in all official EU languages) on http://eur-lex.europa.eu
Teaching targetsThe overall objectives of this EU food law are the following. At the end of this course a student: - is able to describe the multi-layered structure of food law and the role of different players involved at national, European and international level; - knows the relationship between the aims of the players in the field of food law and the content of the law; - knows the content and functioning of the core area of European food law; - understands how law affects food safety and the position of interested parties; - is able to find the relevant sources of European food law in a given case; - is able to formulate a legal problem statement, and to conduct legal reasoning and analysis of food related cases. These objectives are achieved through the strategies with their intermediate objectives as set out here below.
PrerequisitesNone
Didattics MethodsTBD Activities during the food law course may consist of: - lectures; - assignments; - tutorials.
Other informationsAs is explained here below, in each lecture a separate subject is treated. For most of these subjects the material consists of a mix of literature and sources of law (legislation and/or case law). Students are invited to read the literature and to make the assignments in advance and to train themselves in extracting the applicable rules of law from their sources.
Grading rulesExamination may be in writing at the end of the course; may be oral or take the form of a paper.
Full argumentsSession 1: The briefest of introductions to law The first lecture will be used to introduce the course as a whole and to provide some background in law. Session 2: Introduction to EU law and institutions Session 3: [this session can also be moved towards the end of the course] The global level of food law Session 4: Food law: development, crisis and transition Session 5: The General Food Law Session 6: [this session can also be moved to another position in the course] Enforcement and product liability Product requirements I: authorisation Session 8: Product requirements II: Food safety targets Session 9: Process requirements: Traceability & Hygiene Session 10: [this session can be merged with the next] Consumer information I: labelling Article 8 Protection of consumers' interests.
Expected learning objectivesAt the end of this course a student achieves the following knowledge: - is able to describe the multi-layered structure of food law and the role of different players involved at national, European and international level; - knows the relationship between the aims of the players in the field of food law and the content of the law; - knows the content and functioning of the core area of European food law; - understands how law affects food safety and the position of interested parties; - is able to find the relevant sources of European food law in a given case; - is able to formulate a legal problem statement, and to conduct legal reasoning and analysis of food related cases. With regard to the abilities students will be alble to examin cases related to food law, analyse the juridical contents, find solutions through the mail rules and ECJ jurisprudence. With regard to the competences students will be able to present, with a juridical language, their knowlege in food law and master this new skill.
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CourseFurther training activities
Course IDMF0353
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
CFU1
Teaching duration (hours)8
Individual study time 17
Course typeAttività formativa monodisciplinare
Course mandatorietyMandatory course
Course categoryF - Stage e altre attività formative
Year1
PeriodAnnuale
SiteVERCELLI
Grading typeFinal judgment
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CourseInnovation management in life sciences
Course IDMF0356
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderCONICELLA Fabrizio
TeachersCONICELLA Fabrizio
CFU3
Teaching duration (hours)24
Individual study time 51
SSDSECS-P/08 - ECONOMIA E GESTIONE DELLE IMPRESE
Course typeAttività formativa monodisciplinare
Course mandatorietyOpzional course
Course categoryD - A scelta dallo studente
Year1
PeriodSecondo Semestre
SiteVERCELLI
Grading typeFinal grade
Teaching languageEnglish
AbstractMain topics covered: Creativity, scientific results and innovation Project management Patent information tools Technology transfer Business model/business plans Marketing
Reference textsSlides and material suggested Testi suggeriti: Innovation and Entrepreneurship John Bessant Joe Tidd June 2011 John Wiley & Sons Inc; ISBN-10: 0470711442 ISBN-13: 978-0470711446 Managing Innovation: Integrating Technological, Market and Organizational Change, Joe Tidd, John Bessant March 2009 ISBN-10: 0470998105 ISBN-13: 978-0470998106 http://www.innovation-portal.info Commercializing Successful Biomedical Technologies: Basic Principles for the Development of Drugs, Diagnostics and Devices Shreefal S. Mehta Cambridge University Press; Reissue edizione (30 aprile 2011) ISBN-10: 0521205859 ISBN-13: 978-0521205856 Building Biotechnology: Biotechnology Business, Regulations, Patents, Law, Policy and Science Yali Friedman Editore: Logos Press; 4. Auflage. edizione (1 gennaio 2014) ISBN-10: 1934899291
Teaching targetse The Management of Innovation and Technology Transfer course aims at presenting, with a focus on life sciences, the major issues related to the management of research projects and the innovations resulting from these, as well as the pathways for enhancing the results, both through technological transfer paths that start up innovative businesses. Particular attention will be devoted to the analysis of the industrial aspects of these pathways and to the patent and commercial exploitation of the results of scientific research, including business start-ups, as well as project management and innovation management issues
Didattics MethodsPowerPoint presentation and internet access for database consultation. Eventual exercise on the evaluation of a scientific result and identification of exploitation path.
Other informationsThe course objective is to present the key concepts underlying the exploitation of research results with a specific focus on life sciences. The student will acquire basic knowledge of innovation management and technological transfer processes in order to understand the processes underlying the possible exploitation paths of the scientific results and identify and, in perspective, manage, the core elements. The student will also acquire the basic knowledge in order to analyze an entrepreneurial idea and to identify and approach the key components of a business plan. Finally, the student will acquire the ability to analyze, interpret and plan start-up and technology transfer activities and understand the dynamics of the industry.
Grading rulesOral examination. eventual Test multiple choices.
Full argumentsTopics covered: • Creativity, scientific results and innovation • From the idea to the innovation: management of innovative projects and project management tools • Patent information tools • Management evaluation and exploitation of scientific results:patents, startups and technology transfer Business model and business plan • Innovation business development: innovations marketing • Technology transfer • Life sciences: industrial structure
Expected learning objectivesThe student will acquire basic knowledge of innovation management and technological transfer processes in order to understand the processes underlying the possible exploitation paths of the scientific results and identify and, in perspective, manage, the core elements. The student will also acquire the basic knowledge in order to analyze an entrepreneurial idea and to identify and approach the key components of a business plan. Finally, the student will acquire the ability to analyze, interpret and plan start-up and technology transfer activities and understand the dynamics of the industry
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CoursePathophysiology and immunobiology: from environment to nutrition
Course IDMF0333
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderDIANZANI Irma
TeachersCHIOCCHETTI Annalisa, DIANZANI Irma, ASPESI Anna
CFU8
Course typeAttività formativa integrata
Course mandatorietyMandatory course
Year1
PeriodPrimo Semestre
SiteVERCELLI
Grading typeFinal grade
Modules
Course ID Course SSD Teachers
MF0334 Pathophysiology and immunobiology: from environment to nutrition: Immunobiology MED/04 - PATOLOGIA GENERALE CHIOCCHETTI Annalisa
MF0335 Pathophysiology and immunobiology: from environment to nutrition: Pathophysiology MED/04 - PATOLOGIA GENERALE DIANZANI Irma, ASPESI Anna
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CoursePathophysiology and immunobiology: from environment to nutrition: Immunobiology
Course IDMF0334
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderCHIOCCHETTI Annalisa
TeachersCHIOCCHETTI Annalisa
CFU3
Teaching duration (hours)24
Individual study time 51
SSDMED/04 - PATOLOGIA GENERALE
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryC - Affine o integrativo
Year1
PeriodPrimo Semestre
Grading typeFinal judgment
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CoursePathophysiology and immunobiology: from environment to nutrition: Pathophysiology
Course IDMF0335
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderDIANZANI Irma
TeachersDIANZANI Irma, ASPESI Anna
CFU5
Teaching duration (hours)40
Individual study time 85
SSDMED/04 - PATOLOGIA GENERALE
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryB - Caratterizzante
Year1
PeriodPrimo Semestre
Grading typeFinal judgment
Teaching languageEnglish
AbstractThe course is divided in two parts. One will be provided in the class. The second part will be held in laboratory. The course of Prof.Dianzani will focus on pathophysiology, i.e. the functional changes that are caused by disease. In particular, information will be given on the causes and mechanisms of disease connected to nutrition.
Reference textsRubin and Farber Pathology J.B.Lippincot Company
Teaching targetsThe student should obtain information on the fundamental mechanisms and causes of the disease, in particular those due to gene-environment interaction, with a focus on nutrition.
PrerequisitesBasic knowledge of general pathology, biochemistry and molecular biology
Didattics MethodsThe course includes a part that will be held in class and a part of laboratory experience. The part in class will be based on frontal teaching.
Grading rulesWritten examination: 20 multiple choice questions, 10 of which will deal on the frontal class and 10 on the laboratory class.
Full arguments1) Pathophysiology of lipid metabolism 2) Pathophysiology of amino acid metabolism 3) The causes and biology of cancer The laboratory part will be focused on the techniques commonly used to study causes and mechanisms of disease. Practice and theory of: - techniques and experimental strategies - set up of an experiment - interpretation of the results
Expected learning objectivesThe student should obtain information on the fundamental mechanisms and causes of disease, in particular those due to environmental interactions, with a focus on nutrition.
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CoursePlant biotechnology
Course IDMF0329
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderBARBATO Roberto
TeachersLINGUA Guido, BARBATO Roberto
CFU6
Course typeAttività formativa integrata
Course mandatorietyMandatory course
Year1
PeriodSecondo Semestre
SiteVERCELLI
Grading typeFinal grade
Modules
Course ID Course SSD Teachers
MF0330 Plant biotechnology: Botany BIO/01 - BOTANICA GENERALE LINGUA Guido
MF0331 Plant biotechnology: Plant genetics BIO/18 - GENETICA
MF0332 Plant biotechnology: Plant physiology BIO/04 - FISIOLOGIA VEGETALE BARBATO Roberto
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CoursePlant biotechnology: Botany
Course IDMF0330
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderLINGUA Guido
TeachersLINGUA Guido
CFU2
Teaching duration (hours)16
Individual study time 34
SSDBIO/01 - BOTANICA GENERALE
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryC - Affine o integrativo
Year1
PeriodSecondo Semestre
Grading typeFinal judgment
Teaching languageEnglish
AbstractThe course will focus on applied aspects of the interactions between plants and beneficial soil microorganisms.
Reference textsA single reference textbook is not available. The teacher will recommend and provide articles and reviews from scientific journals, in addition to extracts from the following scientific books: Smith S and Read DJ, 2008. Mycorrhizal symbiosis, Academic Press Martin F (ed.), 2016, Molecular mycorrhizal symbiosis, Wiley Blackwell
Teaching targetsDriving the students to become aware that some ecological mechanisms represent an agronomic and environmental resource.
PrerequisitesGood knowledge of cell biology, plant (embriophyta) biology and mycology is required.
Didattics MethodsLesson in classroom.
Grading rulesThe final exam will be oral. The interview will start with questions on general topics, concerning the subjected presented during the course, allowing the students to develop a theme and show the level of their in depth study. Detailed questions will follow, in order to: 1) explore untouched topics; 2) clarify doubts; 3) show the ability to establish connections. The final marks will be the average of the marks of each question.
Full argumentsThe course will concern the following subjects: 1. Main plant microbe interactions: pathogens and mutualists (Mycorrhizae, Plant Growth-Promoting Bacteria, Trichoderma). 2. Role of beneficial microorganisms in: sustainable agriculture; pest biocontrol; tolerance to salinity and drought; revegetation; phytoremediation; improving product quality.
Expected learning objectivesKNOWLEDGE AND ABILITY TO COMPREHEND – learning: (i) the main types of plant-microbe beneficial interactions, (ii) the possible exploitation in agriculture and environmental sciences; - understanding the mechanisms that control the main interactions between plants and microorganisms. ABILITY TO APPLY KNOWLEDGE AND COMPREHENSION – Ability to integrate the knowledge and abilities acquired during the class with those derived from other courses. – Ability to comprehend the functioning and aims of some plant-based applications of environmental biotechnology. COMMUNICATION ABILITIES – Using an appropriate scientific language during oral and written communication. – Ability to identify and present essential information. AUTONOMY OF JUDGEMENT – Ability to interpretate experimental results concerning the biology of applied plant-microbe interactions. ABILITY TO LEARN – Ability to describe scientific themes concerning the plant-microbe interactions and to learn how they could be exploited. Such ability will be developed by involving the students in discussion during the lessons.
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CoursePlant biotechnology: Plant genetics
Course IDMF0331
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
CFU2
Teaching duration (hours)16
Individual study time 34
SSDBIO/18 - GENETICA
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryC - Affine o integrativo
Year1
PeriodSecondo Semestre
Grading typeFinal judgment
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CoursePlant biotechnology: Plant physiology
Course IDMF0332
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
Teaching leaderBARBATO Roberto
TeachersBARBATO Roberto
CFU2
Teaching duration (hours)16
Individual study time 34
SSDBIO/04 - FISIOLOGIA VEGETALE
Course typeModulo di sola Frequenza
Course mandatorietyMandatory course
Course categoryC - Affine o integrativo
Year1
PeriodSecondo Semestre
Grading typeFinal judgment
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Course​Other useful skills for job placement
Course IDMF0354
Academic Year2018/2019
Year of rule2018/2019
DegreeA041 - FOOD HEALTH AND ENVIRONMENT
CurriculumCORSO GENERICO
CFU2
Teaching duration (hours)16
Individual study time 34
Course typeAttività formativa monodisciplinare
Course mandatorietyMandatory course
Course categoryF - Stage e altre attività formative
Year1
PeriodSecondo Semestre
SiteVERCELLI
Grading typeFinal judgment
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Data synched: 12/12/2018, 07:22