GESTIONE DELLE ACQUE NEGLI EDIFICI PER L'ENOGASTRONOMIAAcademic Year 2021/2022 - 3° Year
Credit Value: 6
Scientific field: AGR/08 - Agricultural hydraulics and watershed protection
Course Language: Italian
Taught classes: 28 hours
Exercise: 28 hours
Term / Semester: 1°
To acquire knowledge on issues relating to water management in food and wine contexts. The student will acquire knowledge about the main sources of water supply and the main potabilization processes. Furthermore, knowledge will be acquired on the issues related to the recovery, treatment using natural systems, and the reuse of wastewater produced by production processes. Finally, the reference regulatory context will be framed in terms of water intended for human consumption, discharge and reuse of purified wastewater, including the main parameters to be monitored and the relative acceptability limits.
Lectures and exercises (in the classroom, seminars and technical visits).
If the teaching is given in a mixed or remote way, the necessary changes may be introduced with respect to what was previously stated, in order to comply with the program envisaged and reported in the syllabus.
Information for students with disabilities and/or DSA.
As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.
Detailed Course Content
Characteristics of water for human consumption
Sources and classification of water resources. Qualitative characteristics of drinking water: physical, chemical and microbiological parameters. Drinking water supply systems and related potabilization techniques. Legislation relating to the quality of water intended for human consumption.
Characteristics of wastewater
Qualitative and quantitative characteristics of waste water (with specific attention to food and wine sector). Wastewater collection systems. Legislation for the discharge and treatment of wastewater.
Methods of treatment and disposal
Hints on conventional treatments. Natural wastewater treatments: constructed wetlands, lagooning and storage tanks.
Reuse of wastewater
Sanitary and agronomic effects of reuse and irrigation with waste water on land and crops. Technological aspects of irrigation with wastewater. Illustration of case studies on the disposal and reuse of wastewater treated with extensive techniques. Legislation for the reuse of wastewater.
1. Collivignarelli C., Sorlini S., Potabilizzazione delle acque. Processi e tecnologie. Dario Flaccovio Editore, 2009
2. Masotti L., Depurazione delle acque, Calderini, 2011
3. Cirelli G.L., I trattamenti naturali delle acque reflue urbane. Ed. Gruppo Editoriale Esselibri – Simone, 2003
4. Supplementary notes distributed during the lessons