Farm Processing and Marketing of Agri-Food Products

Acquire knowledge and mastery of the chemical-physical, microbiological and biochemical phenomena involved in the transformation processes that most influence the quality and safety of agro-food products, also in relation to raw materials, market and legislation.
Knowing how to evaluate and manage some problems relating to the processing and transformation of the main agri-food products of a farm.
Sizing and managing the technological and service systems to support the transformation and administration of agri-food products on the farm.
Provide the main elements for the design and functional, distribution and logistic verification of the premises of the buildings intended for processing in the farm context.

Knowledge of the principles for carrying out the processing and marketing of agro-food products.
Operate on the entire process of transformation and administration through the use of specific structures, methodologies and technologies in the various stages of processing raw materials and storage of finished products.
Knowing how to size the systems and read a layout of the system design. Define the main energy quantities.
Ability to design the processing rooms and to organize the distribution of spaces, and the flows of products and wastewater in the farm, also in relation to hygiene and environmental regulations.