79247 - DESIGN OF STRUCTURES AND BUILDING SYSTEMS IN AGRICULTURE

Learning outcomes

At the end of the course unit the student acquires the knowledge of the basic criteria for the final design of rural buildings, with particular reference to the room sizing related to the functional requirements, building technologies, architectural and structural needs , and regulation requirements of a winery. The student is able to identify the different building design phases , taking into account all the involved elements, up to the definition of the final design. 

Course contents

Teaching Unit 1 – Food processing building s (20 hours)

Expected results: The student knows the main functional characteristics of a winery , with hints of the articulation of its interior spaces in relation to the production process needs.

Contents:

· General functional requirements and performance requirements;

· Stages of the production process; fundamentals on the equipment; analysis of the flows of materials, mobile equipment, staff, and visitors;

· Size and environmental requirements of the premises and open spaces;

· Analysis of a case study;

· Seminars on regulation requirements.

 

Teaching Unit 2 –  Building characteristics in farm building design (20 hours)

Expected results: The student knows the external actions on buildings and the internal reactions in their structural elements, the main technical and architectural characteristics of the building systems ; the main building materials, the related phisical characteristics and their application methods in the various building technologies. The student is also able to design functional layouts of a food processing building and to produce the ir graphic representation .

Contents:

· external actions on buildings and equilibrium conditions;

· hints of the structural system, building organism , and construction materials;

· hints of the main technological systems and energy performances of the building envelope ;

· building design: functional layout, architectural and structural sizing of a winery;

· practical activities: production of the design documents of a winery project (blueprints and reports)

Readings/Bibliography

R. Chiumenti “Costruzioni rurali”, Edagricole, 2004
C. R. Fantone, "Introduzione alla tecnologia delle costruzioni", Alinea, 1998

L. Caleca “Architettura tecnica”, Flaccovio Editore, 2005

Lecture notes

Teaching methods

The course unit consists of two teaching units, including lectures (units 1, 3, 5) accompanied by practical activities, seminars and study visits. The different teaching units will take place in an integrated manner throughout the duration of the course and will be preparatory to the editing of a food processing building project. The project will be completed during the class practical activities.

Assessment methods

The knowledge and skills provided by this course unit are evaluated as follows.

The exam assesses the knowledge and skills acquired about each of the theoretical and practical teaching units. The exam includes the discussion of a project made by the student s individually or in team (3-4 students per team). The overall assessment is made by the Commission taking into account both the evaluation of the project and the level of knowledge and skills demonstrated by the student during the oral interview. Examination dates, times and locations are published on the website of the degree course. Subscriptions through the AlmaEsami web application. .

Teaching tools

Overhead projector and PC.

Office hours

See the website of Patrizia Tassinari