WATER MANAGEMENT IN BUILDINGS FOR FODD AND WINE INDUSTRY

The course aims to provide students with the main knowledge related to water management for use in food and beverage contexts. Students will acquire knowledge of the main sources and methods of water supply and of drinking water treatment processes. Knowledge will also be acquired on wastewater collection, recovery, treatment through conventional and natural systems, and reuse of wastewater generated by production processes. Finally, the relevant regulatory framework concerning water intended for human consumption and the discharge and reuse of treated wastewater will be addressed, including the main parameters to be monitored and the corresponding acceptable limits.

Knowledge and understanding: knowledge of the qualitative characteristics of water intended for human consumption, the main water supply methods and water treatment techniques, as well as the main treatment techniques for wastewater generated by food and beverage activities.

Knowledge and understanding: knowledge of the qualitative characteristics of water intended for human consumption, the main water supply methods and drinking water treatment techniques, as well as the main treatment techniques for wastewater generated by food and beverage activities.

Making judgements: ability to critically select the most appropriate technical and management solutions for different food and beverage contexts.

Communication skills: ability to use appropriate technical terminology and to communicate effectively with technicians and entrepreneurs in the food and beverage sector.

Learning skills: ability to independently explore the topics covered through consultation of scientific, technical and regulatory literature in the field and to continuously update professional knowledge.

The course includes 21 hours of lectures and 42 hours of practical activities, including classroom activities, seminars and technical visits.

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above in order to ensure consistency with the syllabus.

Characteristics of water intended for human consumption

Sources and classification of water resources. Qualitative characteristics of drinking water: physical, chemical and microbiological parameters. Water supply systems for drinking purposes and related water treatment techniques. Regulations concerning the quality of water intended for human consumption.

Characteristics of wastewater

Qualitative and quantitative characteristics of wastewater, with specific attention to wastewater generated by food and beverage activities. Wastewater collection systems. Overview of regulations concerning wastewater discharge and reuse.

Treatment and disposal methods

Overview of conventional and natural treatment methods for wastewater generated by food and beverage activities. Systems for the collection, treatment and reuse of rainwater.

Wastewater reuse

Health and agronomic effects of wastewater reuse and irrigation with wastewater on soil and crops.

Technological aspects of irrigation with wastewater. Presentation of case studies on the treatment and reuse of wastewater generated by food and beverage activities.

Contribution of the course to the United Nations 2030 Agenda for Sustainable Development

Goals Nos. 6, 12 and 14:

Target 6.3
Target 6.4
Target 6.b
Target 12.2
Target 12.5
Target 14.1

Teaching methods: lectures, practical activities.

The examination consists of a written test and an oral examination.

The examinations are aimed at assessing the level of knowledge and understanding of the main topics covered in the course and the student's ability to apply the acquired knowledge to issues related to water management in food and beverage contexts.

The examinations include questions on the topics covered during the course and are intended to assess both the acquisition of theoretical knowledge and the ability to connect and apply such knowledge.

The assessment will take into account the relevance of the answers to the questions asked, the correctness and quality of the contents, the ability to analyse and synthesise information, the ability to establish connections with other topics included in the syllabus, the appropriate use of technical terminology and overall communication skills.

Grading criteria

Fail
Knowledge and understanding of the topic: significant shortcomings and inaccuracies.
Ability to analyse and synthesise: inadequate, with frequent generalisations.
Use of references: completely inappropriate.

18–20
Knowledge and understanding of the topic: very limited, with evident shortcomings.
Ability to analyse and synthesise: barely adequate.
Use of references: barely appropriate.

21–23
Knowledge and understanding of the topic: slightly above the minimum acceptable level.
Ability to analyse and synthesise: fair ability to analyse and synthesise information; arguments are presented logically and coherently.
Use of references: use of standard references.

24–26
Knowledge and understanding of the topic: good knowledge.
Ability to analyse and synthesise: good analytical and synthesis skills; arguments are presented coherently.
Use of references: use of standard references.

27–29
Knowledge and understanding of the topic: very good knowledge.
Ability to analyse and synthesise: considerable analytical and synthesis skills.
Use of references: the topics have been explored in greater depth.

30–30 with honours
Knowledge and understanding of the topic: excellent knowledge.
Ability to analyse and synthesise: excellent analytical and synthesis skills.
Use of references: significant in-depth study.

Learning assessment may also be carried out online, should the conditions require it. To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l'integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the Department (https://www.cinap.unict.it/content/referenti).

• Describe the main qualitative parameters of water intended for human consumption.
• Describe the main sources of water supply for drinking purposes and the related drinking water treatment processes.
• Describe the quantitative and qualitative characteristics of wastewater.
• Describe the main options for wastewater reuse in agriculture.