First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP3051938, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course First cycle degree in
AG0058, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination WASTE MANAGEMENT AND BIO-ENERGIES
Website of the academic structure
Department of reference Department of Land, Environment, Agriculture and Forestry
E-Learning website
Mandatory attendance No
Language of instruction Italian
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Teacher in charge MARCO BRAVI

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/15 Food Sciences 6.0

Course unit organization
Period First semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Board From To Members of the board
7 Commissione a.a. 2019/20 01/12/2019 30/11/2020 BRAVI MARCO (Presidente)
CURIONI ANDREA (Membro Effettivo)
FRISO DARIO (Supplente)
6 Commissione a.a. 2018/19 01/12/2018 30/11/2019 BRAVI MARCO (Presidente)
CURIONI ANDREA (Membro Effettivo)
FRISO DARIO (Supplente)

Prerequisites: Basic notions of: microbiology, chemistry, mathematics. Acquaintance with spreadsheet use.
Target skills and knowledge: The student will become familiar with: (1) raw material processing into products, byproducts, and waste streams and assessment of sustainability; (2) the bio-refining and energy use relevant to winery, distillery and grapevine operations byproducts; (3) winery waste waters remediation technology and equipment; (4) European, National and Regional regulation of waste management.
Through this course, the student will develop the ability to analyse winery and wine-related operations in the frame of the biorefinery concept, draft solutions for a byproduct/waste management problem by considering possible valorisation/reuse schemes for byproduct streams, and remediation schemes for waste water streams.
Examination methods: A written test must be passed, which contains: 10 multiple-choice questions, aimed at evaluating each one crucial ability that should be acquired during the course, plus one free-format question aimed at evaluating ability in specifically, concisely and clearly answering one question dealing with a general issue of the course.
Assessment criteria: The multiple-choice part of the test accounts for ⅔ of the final mark; the free-format part of the test accounts for ⅓ of the final mark. The test must be passed with 18/30 or more to succeed.
Course unit contents: 1st credit: general concepts regarding raw material processing into products, byproducts, and waste streams. Specific concepts regarding the winery, distillery and grapevine supply chain, byproduct and waste streams. Estimation of sustainability. Characterisation of waste water streams.
2nd credit: general concepts concerning the bio-refining of liquid and solid streams and related unit operations (distillation, liquid-liquid extraction, solid-liquid extraction), and specific concepts regarding the bio-refining of winery, distillery and viticulture operations (grape pomace, grape seeds, vinification lees, pruning residuals, distillery exhausted solids). Industry-standard processes and equipment to obtain tartaric acid, enocyanin, grape seed oil.
3rd credit: novel bio-refining approaches: novel green process intensified technologies (microwave-assisted extraction, ultrasound-assisted extraction, pulsed electric field-enhanced extraction, circular extraction with in-situ modifiable solvents), novel green solvent systems (switchable-hydrophilicity and switchable-polarity solvents, ionic liquids, natural deep eutectic solvents, aqueous two-phase systems, micellar systems).
4th credit: anaerobic digestion: process and equipment; current and novel technologies for producing bioethanol from lignocellulosic byproducts.
5th credit: waste water technology: physical, biological and chemical processes and main relevant equipment.
6th credit: main European, National and Regional regulatory acts concerning waste management and bioenergetic use.
Planned learning activities and teaching methods: In-classroom teaching, outdoor on-plant teaching, in-classroom calculation-based practical work, laboratory practical work
Textbooks (and optional supplementary readings)
  • Berta, P. Minetti, M. Stecchi, R.g Il trattamento delle acque reflue in enologia. --: Tecniche Nuove, 2005. ISBN: 88-481-1526-8 Cerca nel catalogo
  • Castelli, S., Biomasse ed energia. Produzione, gestione e processi di trasformazione. --: Maggioli Editore, 2011. ISBN: 8838765278 Cerca nel catalogo
  • Metcalf & Eddy, Ingegneria delle acque reflue - Trattamento e riuso. --: --, 2006. ISBN: 9788838661884 Cerca nel catalogo
  • S. Farolfi, La gestione dei reflui enologici sul territorio. --: Avenue Media Edizioni, 1995. Cerca nel catalogo
  • --, --. --: --, --. Altri documenti (articoli o rapporti) messi a disposizione dal docente su argomenti specifici (in lingua inglese)