University of Modena
and Reggio Emilia
TRAINING OFFER
Three-year degree
Agricultural and food sciences and technologies
The degree course forms professionals with a complete view of the agri-food chain. The course contents provide student knowledge of agricultural productions and food industry, addressed to the production of quality foods that also protects consumer health, seizing the innovations offered by modern technologies, respecting the environment and sustainability.
Master’s degrees
Food control and safety
The Master’s Degree Course in Food Control and Security provides specialized skills for the management and development of food production processes, which have as primary objective the achievement of quality and safety, through the optimization of the processes themselves and the management of Research and industrial development projects.
Integrated sustainability of agricultural systems
The master’s degree course in integrated sustainability of agricultural systems provides solid preparation in the characteristic disciplinary areas of agricultural sciences and technologies. This master’s degree will be able to plan and manage agricultural research and production with a broad vision of sustainability, developing and managing the innovation of businesses and agricultural supply chains, favouring its development even in territorial perspective.
Food Safety and Food Risk Management
Course among the University of Parma, the University of Bologna and with the University of Ferrara. Administrative office University of Parma.
Course delivered in English. The Master’s Degree Course in Food Safety and Food Risk Management is an inter university degree course delivered in English and aimed at Italian and foreign students who are interested in deepening the food safety assessment issues and risk management, including development and the implementation of safety name of agri-food productions.
The development of global markets requires important challenges, such as the drafting of international agreements in health and phytosanitarian matters and those on the technical barriers related to the agreements in WTO (World Trade Organization), which require specialists in the agri-food sector with high knowledge acquired in An advanced and targeted study course to develop multidisciplinary scientific skills, in order to manage the risks and / or emerging risks of agri-food productions, guaranteeing the sustainability of the sector.
Research Doctorate in Food and Agricultural Science, Technology and Biotechnology
The doctoral course deals with the production, processing, quality and safety of raw materials and food. The teaching activity facilitates the transfer of knowledge through the course.
The high profile of the proposers, their consolidated collaboration with national and foreign research institutions and the availability of adequate funds guarantees the quality of the training offer. A part of the teachers mainly deals with the agricultural area, covering the various sectors of plant and animal productions, with particular attention to cultivation, breeding and fighting techniques, maximum respect for the environment, the consumer, the needs of the agri-food industry, biological properties of active ingredients and product quality. Molecular genetics, a powerful means of selection of varieties able to respond to these needs, completes skills.
Other teachers carry out their research mainly in the food sector, focusing attention on process and product innovation through the integrated use of food technologies, microbiology, biochemistry, chemistry, molecular biology, optimization and product and process monitoring, Evaluation of the quality of raw materials and their attitude to processing, innovative technologies in food packaging.
DHMORE
DHMoRe combines digital technologies and humanistic knowledge
to better understand the past and create cultural enterprise for the future.
DHMoRe combines digital technologies and humanistic knowledge
to better understand the past and create cultural enterprise for the future.
The Interdepartmental Research Centre on Digital Humanities, “DHMoRe”, was founded in 2019 by the “Enzo Ferrari” Department of Engineering and by the Department of Linguistic and Cultural Studies of the University of Modena and Reggio Emilia. The Centre brings together skills and research activities related to digitization and automatic understanding of cultural heritage, and counts 54 members across six Departments.
One of the flagship projects of the DHMoRe Centre is the DHMoRe Lab project. It includes two research laboratories dedicated to protecting and enhancing cultural heritage artefacts, with a specific attention to archival and documentary assets:
1. A digital cataloguing and augmented fruition laboratory
2. An automatic text comprehension laboratory.
- Director of the Interdipartimental Center for Digital Humanities – DHMORE, Associate Professor, University of Modena and Reggio Emilia
Prof. MATTEO AL KALAK
- Deputy Director of the Interdipartimental Center for Digital Humanities – DHMORE, Tenure Track Assistant Professor, University of Modena and Reggio Emilia
LORENZO BARALDI PhD
- Interdipartimental Center for Digital Humanities – DHMORE
CARLO BAJA GUARIENTI PhD
UNIVERSITY OF MODENA E REGGIO EMILIA: PROJECTS
DHMORE
The DHMoRe Lab project employs the documentary heritage of various cultural bodies in order to design innovative forms of acquisition and cataloguing of manuscripts. Also, it develops algorithms for the automatic recognition of handwritten documents. On the basis of past experiences and research projects, DHMoRe Lab develops tools for enhancing the patrimony and allowing an easier and wider use of historical texts.
Once digitised, documents from different collections are uploaded and catalogued on a platform developed specifically for the project, called Lodovico. This allows the consultation of digitised archives by experts and onlookers, through a simple and intuitive interface.
In parallel, the project develops Artificial Intelligence algorithms for the automatic reading of manuscripts. The digitised manuscripts are “read” by a handwritten recognition algorithm, which translates them into digital text. In this way, it is possible to search for information easily within large archives, and to carry out automatic textual analysis.
