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Catering and logistic science and technology of the Mediterranean food

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WATER MANAGEMENT IN BUILDINGS FOR FODD AND WINE INDUSTRY

Academic Year 2022/2023 - Teacher: Salvatore BARBAGALLO

Expected Learning Outcomes

Basic knowledge on water management and use in food and wine contexts. The student will face the issues related to the main sources of supply of water resources and to purification processes. In addition, the issues related to water recovery, treatment by natural systems, and the reuse of wastewater from production processes chains will be addressed. Finally, the student will know the main reference regulatory and normative instruments on water for human consumption, discharge and reuse of treated wastewater, including the main parameters to be monitored and the relative acceptability limits.

Course Structure

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.

Required Prerequisites

Basic knowledge of chemistry, biology, physics.

Attendance of Lessons

Not mandatory but strongly recommended.

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.

Textbook Information

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

Course Planning

 SubjectsText References
1Sources and classification of water resourcesBook 1 - Chapter 1 ;