TECHNOLOGY OF PRODUCTIONS

1. Knowledge and understanding. The course aims at giving students the basic knowledge needed to analyze and clarify the causes of change in production techniques and the effects that these changes cause in the industrial system. The path chosen for achieving these goals is the use and analysis of the multiple attributes of technology in its continuous dynamism also in connection to some relevant phenomena such as: the phases of the innovation process, the competitive advantage of technological innovation in the economic system; the types of production structures in relation to the technologies used, especially in the field of information technology and industrial automation, and of the role played by quality and certification of production cycles.
2. Skills in applying knowledge and understanding. As a final result, students will have a tool that can provide them with an overview of the various issues that need to be addressed in a production framework. In particular, students with this acquired knowledge will be able to carry out the analysis of the production system in which they operate and assess the technological innovations which have greater importance in industry in order to achieve competitive business advantages.
3. Making judgments. The course, also in view of the different types of production processes and the ways in which industrial production is organized today, aims at putting students in a position to assess, independently, the inherent qualities of technologies on the market, their positive and / or negative features, both for production and the environment, so as to implement appropriate choices for their business needs. By paying particular attention to the issues, at the end of the course students can express independent judgments, assess and identify which technologies in relation to a particular industry, are the most appropriate for satisfying the needs of a modern and dynamic company today.
4. Communication skills. The student is given the opportunity to communicate and interact with third parties adequately using the knowledge acquired. In particular the student will be able to tackle the problems that arise with the appropriate terminology that will allow him/her to show communication skills and interaction which are also useful in working relationships.
5. Learning skills. In keeping with the themes of the discipline, from the beginning of the course students are given timely advice and encouragement to actively participate as much as possible in the entire educational process and to improve their self-study methods, in order to effectively learn the subject better, which has specific characteristics in terms of learning, through an appropriate inductive - deductive process. During the lessons the lecturer continually checks, topic by topic, to see if the learning process is taking place efficiently, when necessary revising teaching methods during the year, in order to better adapt the course to the concrete achievement of this important goal, taking into account the real classroom mix. In this context, assessment with a final exam is a natural and logical outcome of the learning process, which is constantly monitored and improved, also to avoid a traumatic approach to examinations.
Assessment of this descriptor is carried out both during the lectures, in specific progress tests and a final one.

Basic knowledge of business systems and the factors of production, quality systems

he course is divided into two-hour lectures organised over three days a week; roughly a month of lessons for each module; in the classroom the lecturer has slides specially prepared to explain the course content very thoroughly. Furthermore lectures are enriched by discussions about production cycles, classroom input, from case studies, etc.
The course, worth 9 CFU, is organized in three modules, each of which is worth 3 ECTS, and requires a total work load of 225 hours (lectures: 60 hours; self study: 165 hours). The course programme is divided into three modules, planned to deal with the topics in sequential and balanced order. Attendance is normally compulsory. The teacher motivates students to actively attend, arranging for their exam at the end of the module only if they have a minimum percentage of attendance at lectures (80%).

I MODULE (3 credits)

Description of the programme. Module title: technological dynamics
The link between science, technology and the dynamic evolution of technology. Technology in the economic system. Technology and the relevant structural and environmental changes. Technology as a function of production and as a system of technical variables. Features of technology. Evaluation of intrinsic qualities of a technology. Technology and product life cycle. Research, Development and Innovation. Research players. The European, Italian and Sicilian situation. Technology transfer. Payment of Technologies
Partial credits awarded: 3 CFU

MODULE II (3 credits)

Description of the programme. Module title: Technology in productive activities

Kinds of inniovations, examples of tecnologies in production cycles . Automation and control of industrial production with electronic systems. Automation of the control of procedure and production by parts. MU / NU, industrial robots, AGV, FMS; CAD / CAE areas, CAPP, CAM. Systems of production flows: the push and pull and "just in time" logics.
Partial credits awarded: 3 CFU

MODULE III (3 credits)

Description of the programme. Module title: Voluntary Quality Management
The evolution of the quality agreement : product quality ; from CWQC to TQM; total quality: the quality according to ISO 9000/94, ISO 9000/2000 *, ISO 9000/2008, ISO 9000/2015. The certification actors. The certification of products and the company system, * Certification process, presentation of the quality manual. The quality pyramid. The quality of services. The statistical tools of quality control * control charts, bar charts, Pareto’s analysis. The management of quality control instruments *, diagram arrows, tree diagram, the error tree; management of hygiene and safety in food systems.
Partial credits awarded: 3 CFU

- Bolay- Schimid-Tejada- Hezboun, Technologies for development: scientific cooperatiocooperation for a sustainable future, 2012,Springer. - Redmond- Lock, Educational innovations and contemporary Technologies, 2015,Springer. - Dodgson- Salter, The management of tecnological innovations, 2008, Springer.
- Grade A., S. Vicari, G. Verona - "Technology, Innovation, Operations" - Ed. Egea, Milano, 2006;

- Henderson, Jeffrey. "Globalisation of high technology production" Routledge, 2002.

- Kipphan, H. (Ed.) "Handbook of print media: technologies and production methods". Springer Science & Business Media, 2001

Oral exams are just in english language as progress tests and final examinations. All information are included and organised at the beginning of the lessons.

1 block

The difference between technology and technique.
Examples. Science and Technology. Discovery,

Invention and Innovation. Industrial Revolution.
Radical and Incremental innovations, process

and product; examples. Forms of pollution and

sustainable development. Technological progress

and the production function. Technology as a

function of technical variables; example

evaluation of the intrinsic quality of technologies.

Appropriateness of technologies.

The life cycle of technologies and a product. Vanishing point

and innovation model of product and process. Research,

Development, Competitiveness.

Patents. The European Knowledge Economy and

Community policies on innovation. The technology transfer.
2 block
Technologies in productive activities. New technologies.

Circular economics Rigid, programmable, and flexible automation.

Process and production automation for parts.

Flexible Manufactoring Systems. Computer Aided Design ; CAE, CAPP, Computer Aided Manufactoring; Finished Eleents analysis, CAP. Pull and push

management.
3 block
Definition of quality; the quality pyramid; the quality manual;

procedures for quality assurance; quality management

standards; statistical tools for quality control of companies;

statistical and managerial tools for quality control in the company