Farm Processing and Marketing of Agri-Food Products
A.Y. 2025/2026
Learning objectives
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.
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.
Expected learning outcomes
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.
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.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Teaching unit 1 (4 ECTS): The module provides the knowledge necessary for the evaluation of a project for the enhancement and transformation of the agricultural company. The main characteristics of direct sales and alternative distribution channels will be examined (1CFU)
Furthermore, the principles of marketing will be introduced with reference to market segmentation, product positioning, marketing mix and marketing strategy (1CFU)
The most effective business plan models for the agri-food sector will then be studied. For this reason, the Canvas model will be introduced, one of the most well-known and widespread systems for evaluating company initiatives (1CFU).
Finally, the main communication and promotion actions of the products and the services provided will be illustrated, with specific regard to the peculiarities of agricultural companies (1 CFU).
Teaching unit 2 (2 ECTS): The module provides the main elements for the design and functional evaluation of agro-industrial buildings. The problems relating to the design of the main agro-industrial buildings and primary processing of agricultural products will be examined. In particular, the following will be examined: the location of the building in the company center in relation to the other buildings, taking into account urban and environmental regulations and constraints; the construction elements and materials of the building in order to obtain the optimal environmental conditions for agro-industrial production. (1ECTS)
With reference to the main regulations of the sector and regarding safety, biosafety and hygiene, the main agro-industrial building typologies widespread in northern Italy will be addressed, with particular attention to the organization of internal and distribution spaces and product and wastewater flows. (1 ECTS)
Teaching unit 3 (4 ECTS): Elements of technical-economic choice of plants: the definition of industrial plant applied to small production companies, fixed costs and variable costs, economic indices for evaluating the performance of a plant. Planning: methodological criteria and input and output elements of a project. Integrated design: safety-hygiene-environment. (1 ECTS)
Service systems: water, sanitary, air conditioning, electrical, gas (types, sizing criteria). The safety of electrical systems and the choice of devices (1 ECTS).
Refrigeration systems: the refrigeration cycle, system components, typologies. Systems for food preservation and air conditioning: Mollier diagram, the main quantities (1 ECTS).
The concept of hygienic design of equipment: reference standards, application concepts, materials in contact with food. Waste management systems. Equipment for the transformation of agricultural products and for the administration of meals. (1 ECTS)
Furthermore, the principles of marketing will be introduced with reference to market segmentation, product positioning, marketing mix and marketing strategy (1CFU)
The most effective business plan models for the agri-food sector will then be studied. For this reason, the Canvas model will be introduced, one of the most well-known and widespread systems for evaluating company initiatives (1CFU).
Finally, the main communication and promotion actions of the products and the services provided will be illustrated, with specific regard to the peculiarities of agricultural companies (1 CFU).
Teaching unit 2 (2 ECTS): The module provides the main elements for the design and functional evaluation of agro-industrial buildings. The problems relating to the design of the main agro-industrial buildings and primary processing of agricultural products will be examined. In particular, the following will be examined: the location of the building in the company center in relation to the other buildings, taking into account urban and environmental regulations and constraints; the construction elements and materials of the building in order to obtain the optimal environmental conditions for agro-industrial production. (1ECTS)
With reference to the main regulations of the sector and regarding safety, biosafety and hygiene, the main agro-industrial building typologies widespread in northern Italy will be addressed, with particular attention to the organization of internal and distribution spaces and product and wastewater flows. (1 ECTS)
Teaching unit 3 (4 ECTS): Elements of technical-economic choice of plants: the definition of industrial plant applied to small production companies, fixed costs and variable costs, economic indices for evaluating the performance of a plant. Planning: methodological criteria and input and output elements of a project. Integrated design: safety-hygiene-environment. (1 ECTS)
Service systems: water, sanitary, air conditioning, electrical, gas (types, sizing criteria). The safety of electrical systems and the choice of devices (1 ECTS).
Refrigeration systems: the refrigeration cycle, system components, typologies. Systems for food preservation and air conditioning: Mollier diagram, the main quantities (1 ECTS).
The concept of hygienic design of equipment: reference standards, application concepts, materials in contact with food. Waste management systems. Equipment for the transformation of agricultural products and for the administration of meals. (1 ECTS)
Prerequisites for admission
The course requires good physical and technological knowledge in such a way as to allow the student to grasp the peculiar aspects of the individual design phases of a system intended for the transformation of agricultural products.
Some economic knowledge is important to understand the main indicators used to evaluate the correct sizing of systems and the marketing foundamentals.
Some economic knowledge is important to understand the main indicators used to evaluate the correct sizing of systems and the marketing foundamentals.
Teaching methods
The course includes frontal lessons aimed at providing the foundations and theoretical-applicative elements to understand the technological principles and the functioning of systems to support the transformation of agricultural products and the most important marketing approach; moments of numerical exercises useful for understanding how to correctly size the system components and choose the suitable equipment; indications for the structuring of a project on the economic, energy, logistical, technological and sustainability aspects of a company center for the transformation of agricultural products and for establishing a marketing plan.
Seminar moments will be organized with specific professionals and guided visits to production facilities.
The students, divided into groups, will have to develop a project of a production reality agreed with the teacher. The project will be discussed during the oral exam.
The course is developed in teaching units taught by different professors.
Seminar moments will be organized with specific professionals and guided visits to production facilities.
The students, divided into groups, will have to develop a project of a production reality agreed with the teacher. The project will be discussed during the oral exam.
The course is developed in teaching units taught by different professors.
Teaching Resources
Course slides and documents provided by the Professors.
Assessment methods and Criteria
The exam includes a written and an oral test.
The written test, lasting two hours, evaluates the student's problem solving ability in correctly sizing systems and buildings by tackling simple numerical problems similar to those solved during the exercises. There will also be some open questions relating to the topics covered in depth during the course to verify the technical and marketing skills acquired. The written test is considered passed if a grade of at least 16/30 is obtained.
The oral test consists of a presentation and discussion of a project agreed with the professors and developed in a group including all the design phases analyzed during the course and the marketing elements.
During the year, two ongoing tests are also carried out (duration 1 hours each) for a specific part of the program. Passing the two in itinere tests allows you to go directly to the oral exam where the student is required to present the project. The final grade will be calculated as a weighted average obtained in the individual parts.
To take the exam it is necessary to register by the deadline on the UNIMIA platform (http://www.unimi.it/).
The evaluation is expressed by a grade out of thirtieths. The grade is communicated to each individual student by automated email from the university verbalization system.
Students with DSA and disabilities are requested to contact the Professor by email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher, it is necessary to CC the respective University Services: serviziodsa@unimi.it (for students with DSA) and ufficiodisabili@unimi.it (for students with disabilities).
The written test, lasting two hours, evaluates the student's problem solving ability in correctly sizing systems and buildings by tackling simple numerical problems similar to those solved during the exercises. There will also be some open questions relating to the topics covered in depth during the course to verify the technical and marketing skills acquired. The written test is considered passed if a grade of at least 16/30 is obtained.
The oral test consists of a presentation and discussion of a project agreed with the professors and developed in a group including all the design phases analyzed during the course and the marketing elements.
During the year, two ongoing tests are also carried out (duration 1 hours each) for a specific part of the program. Passing the two in itinere tests allows you to go directly to the oral exam where the student is required to present the project. The final grade will be calculated as a weighted average obtained in the individual parts.
To take the exam it is necessary to register by the deadline on the UNIMIA platform (http://www.unimi.it/).
The evaluation is expressed by a grade out of thirtieths. The grade is communicated to each individual student by automated email from the university verbalization system.
Students with DSA and disabilities are requested to contact the Professor by email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher, it is necessary to CC the respective University Services: serviziodsa@unimi.it (for students with DSA) and ufficiodisabili@unimi.it (for students with disabilities).
AGR/09 - AGRICULTURAL MACHINERY AND MECHANIZATION - University credits: 4
AGR/10 - RURAL BUILDINGS AND AGRO - FOREST LAND PLANNING - University credits: 2
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
AGR/10 - RURAL BUILDINGS AND AGRO - FOREST LAND PLANNING - University credits: 2
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Field activity: 4 hours
Practicals: 24 hours
Lessons: 66 hours
Practicals: 24 hours
Lessons: 66 hours
Professor(s)
Reception:
appointment
Department of Agricultural and Environmental Sciences - Production, Landscape and Agroenergy