| 10599058 | Budget Administration and Management Control [SECS-P/07] [ITA] | 1st | 1st | 6 |
Educational objectives The goal is to provide the principles for economic and financial management for a company operating in the wine and hospitality sector or in the catering sector.
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| 10599080 | Culture and Memory [M-STO/01, L-LIN/07, L-OR/22] [ITA] | 1st | 1st | 9 |
Educational objectives The course aims to provide students with the necessary knowledge to understand the main transformations that have occurred in nutrition from ancient to modern times, the role that historical-political and socio-economic changes have had in behavior in the agri-food sector, the importance of nutrition in Western history and the role of nutrition in defining cultural identity.
To familiarize students with the sectorial lexicon of gastronomy in the Spanish language. The approach involves an exploitation aimed at the educational specificities of the degree, orienting knowledge to the cultural tradition, from the common relationships of the Mediterranean area and the influences due to commercial contacts to the new horizons opened with the discovery of America. The acquisition of the lexicon is consequently accompanied by the transmission of transversal and qualifying historical, anthropological, cultural, sociological and medical skills: using signifiers to enhance their capacity as tools of knowledge if a correct scientific methodology is applied. At the same time, educate on the importance of this acquired knowledge in the construction of identity and marketing in product promotion.
The culinary history and eating habits in the Far East differ from, and at the same time meet with, those in Italy. This provides interesting points of reflection in the field of collective sensory experiences.
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| Medieval History [M-STO/01] [ITA] | 1st | 1st | 3 |
Educational objectives The culinary history and eating habits in the Far East differ from, and at the same time meet with, those in Italy. This provides interesting points of reflection in the field of collective sensory experiences.
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| Languages and Literatures of Japan and Korea [L-LIN/07] [ITA] | 1st | 1st | 3 |
Educational objectives To familiarize students with the sectorial lexicon of gastronomy in the Spanish language. The approach involves an exploitation aimed at the educational specificities of the degree, orienting knowledge to the cultural tradition, from the common relationships of the Mediterranean area and the influences due to commercial contacts to the new horizons opened with the discovery of America. The acquisition of the lexicon is consequently accompanied by the transmission of transversal and qualifying historical, anthropological, cultural, sociological and medical skills: using signifiers to enhance their capacity as tools of knowledge if a correct scientific methodology is applied. At the same time, educate on the importance of this acquired knowledge in the construction of identity and marketing in product promotion.
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| Spanish Language [L-OR/22] [ITA] | 1st | 1st | 3 |
Educational objectives To familiarize students with the sectorial lexicon of gastronomy in the Spanish language. The approach involves an exploitation aimed at the educational specificities of the degree, orienting knowledge to the cultural tradition, from the common relationships of the Mediterranean area and the influences due to commercial contacts to the new horizons opened with the discovery of America. The acquisition of the lexicon is consequently accompanied by the transmission of transversal and qualifying historical, anthropological, cultural, sociological and medical skills: using signifiers to enhance their capacity as tools of knowledge if a correct scientific methodology is applied. At the same time, educate on the importance of this acquired knowledge in the construction of identity and marketing in product promotion.
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| 10599079 | Legal and Sociopolitical Sciences [IUS/21, SECS-S/03] [ITA] | 1st | 1st | 6 |
Educational objectives The course aims at introducing the main descriptive statistical methodologies for the analysis of business data as well as at developing skills for the use of inferential and multivariate statistical tools for the analysis of consumer satisfaction levels and for the study of market segmentation. Particular attention will be paid to the HoReCa sector.
The course aims to lead the student towards the knowledge and understanding of the essential elements relating to the legal system.
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| Economic statistics [IUS/21] [ITA] | 1st | 1st | 3 |
Educational objectives The course aims to lead the student towards the knowledge and understanding of the essential elements relating to the legal system.
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| Comparative Public Law [SECS-S/03] [ITA] | 1st | 1st | 3 |
Educational objectives The course aims at introducing the main descriptive statistical methodologies for the analysis of business data as well as at developing skills for the use of inferential and multivariate statistical tools for the analysis of consumer satisfaction levels and for the study of market segmentation. Particular attention will be paid to the HoReCa sector.
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| 10599128 | Microbiology and Chemistry of Food [AGR/16, CHIM/10] [ITA] | 1st | 1st | 9 |
Educational objectives The course, aims at providing to students a deeper knowledge of some notions, already addressed in the Food chemistry course at the second year of the bachelor’s degree.
Acquisition of basic knowledge on microorganisms associated to food quality (useful, spoilage, pathogenic), on the eco-physiological parameters affecting their growth, and control methods. The course will also focus on the role of microorganisms and biotechnological processes on the nutritional, functional, organoleptic, technological features and the shelf-life of foods.
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| Food Chemistry [AGR/16] [ITA] | 1st | 1st | 6 |
Educational objectives Acquisition of basic knowledge on microorganisms associated to food quality (useful, spoilage, pathogenic), on the eco-physiological parameters affecting their growth, and control methods. The course will also focus on the role of microorganisms and biotechnological processes on the nutritional, functional, organoleptic, technological features and the shelf-life of foods.
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| Agricultural Microbiology [CHIM/10] [ITA] | 1st | 1st | 3 |
Educational objectives Acquisition of basic knowledge on microorganisms associated to food quality (useful, spoilage, pathogenic), on the eco-physiological parameters affecting their growth, and control methods. The course will also focus on the role of microorganisms and biotechnological processes on the nutritional, functional, organoleptic, technological features and the shelf-life of foods.
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| 10599066 | Food Design and Packaging for the Circular Economy [AGR/15] [ITA] | 1st | 2nd | 6 |
Educational objectives The course aims to provide students with the basic knowledge needed to
- Evaluate the main elements that characterize the food system and its environmental impact, including the management of the end of life of waste.
- Know the basic elements of the circular economy and some relevant case studies.
- Learn about the innovative trends in the food and beverage industry.
- Know the definition and classification of Food Design and some examples of interaction with research and development in the food industry.
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| 10599067 | Organization of HoReCa Sector Companies [SECS-P/10] [ITA] | 1st | 2nd | 6 |
Educational objectives The course transmits to students basic theoretical and practical knowledge on the design, operation and change of an organization with particular reference to the specificities of companies operating in the HoReCa sector.
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| 10599070 | Laboratory Investigations Applied to Collective Catering [BIO/10, MED/46] [ITA] | 1st | 2nd | 6 |
Educational objectives The aims of the course are to provide knowledge and skills concerning the basic aspects of laboratory investigations applied to collective catering.
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| Technical Sciences of Laboratory Medicine [BIO/10] [ITA] | 1st | 2nd | 3 |
Educational objectives The aims of the course are to provide knowledge and skills concerning the basic aspects of laboratory investigations applied to collective catering.
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| Biochemistry [MED/46] [ITA] | 1st | 2nd | 3 |
Educational objectives The aims of the course are to provide knowledge and skills concerning the basic aspects of laboratory investigations applied to collective catering.
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| 10599072 | Promotion and Protection of Health [MED/49, MED/28] [ITA] | 1st | 2nd | 9 |
Educational objectives The teaching and learning activity of the "Health promotion and protection" course within the "Gastronomic sciences management for well-being" (LM_GASTR) master’s degree has as its main training objective the knowledge of the importance of oral health in the pediatric age as an asset to be capitalized as an investment in the general health state throughout the entire life in relation to the basic concept linked to the bidirectional relationship between oral health and general health.
Odontostomatological prevention since childhood is the main means of intervention aimed at educating people to the correct behaviors that are necessary for the promotion of health and oral-dental well-being in children.
The student's main learning in this course involves the acquisition of a consolidated training on prevention in the field of oral health starting from the pediatric age. Furthermore, the course aims to transfer the knowledge of the basics relating to the meaning of oral health in relation to biological, non-biological, and social determinants. Ultimately the training objectives of the course will include knowledge of oral health as a tool for preventing systemic diseases, as an indicator of poverty as well as an epidemiological tool of social costs and its importance on the quality of life in all its phases, with a central focus on active aging.
The course aims to provide knowledge and skills relating to the prevention of chronic degenerative diseases through the adoption of correct lifestyles. In particular, the role that collective catering can play in this area will be highlighted.
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| Odontostomatological Diseases [MED/49] [ITA] | 1st | 2nd | 6 |
Educational objectives The teaching and learning activity of the "Health promotion and protection" course within the "Gastronomic sciences management for well-being" (LM_GASTR) master’s degree has as its main training objective the knowledge of the importance of oral health in the pediatric age as an asset to be capitalized as an investment in the general health state throughout the entire life in relation to the basic concept linked to the bidirectional relationship between oral health and general health.
Odontostomatological prevention since childhood is the main means of intervention aimed at educating people to the correct behaviors that are necessary for the promotion of health and oral-dental well-being in children.
The student's main learning in this course involves the acquisition of a consolidated training on prevention in the field of oral health starting from the pediatric age. Furthermore, the course aims to transfer the knowledge of the basics relating to the meaning of oral health in relation to biological, non-biological, and social determinants. Ultimately the training objectives of the course will include knowledge of oral health as a tool for preventing systemic diseases, as an indicator of poverty as well as an epidemiological tool of social costs and its importance on the quality of life in all its phases, with a central focus on active aging.
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| Applied Dietary Sciences [MED/28] [ITA] | 1st | 2nd | 3 |
Educational objectives The teaching and learning activity of the "Health promotion and protection" course within the "Gastronomic sciences management for well-being" (LM_GASTR) master’s degree has as its main training objective the knowledge of the importance of oral health in the pediatric age as an asset to be capitalized as an investment in the general health state throughout the entire life in relation to the basic concept linked to the bidirectional relationship between oral health and general health.
Odontostomatological prevention since childhood is the main means of intervention aimed at educating people to the correct behaviors that are necessary for the promotion of health and oral-dental well-being in children.
The student's main learning in this course involves the acquisition of a consolidated training on prevention in the field of oral health starting from the pediatric age. Furthermore, the course aims to transfer the knowledge of the basics relating to the meaning of oral health in relation to biological, non-biological, and social determinants. Ultimately the training objectives of the course will include knowledge of oral health as a tool for preventing systemic diseases, as an indicator of poverty as well as an epidemiological tool of social costs and its importance on the quality of life in all its phases, with a central focus on active aging.
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| AAF1161 | OTHER LANGUAGE SKILLS [N/D] [ITA] | 1st | 2nd | 3 |
| 10599069 | Food and Nutrition Sciences [MED/49, MED/13] [ITA] | 2nd | 1st | 6 |
Educational objectives The course aims to provide knowledge and skills concerning endocrinological and metabolic aspects of eating behaviour.
The course aims to provide knowledge and skills concerning basic aspects of food science.
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| Endocrinology [MED/49] [ITA] | 2nd | 1st | 3 |
Educational objectives The course aims to provide knowledge and skills concerning basic aspects of food science.
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| Applied Dietary Sciences [MED/13] [ITA] | 2nd | 1st | 3 |
Educational objectives The course aims to provide knowledge and skills concerning endocrinological and metabolic aspects of eating behaviour.
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| 10599075 | Quality in Services and Customer Satisfaction [SECS-P/13] [ITA] | 2nd | 1st | 6 |
Educational objectives The course deals with the issue of quality in services.
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| AAF2120 | Stage I [N/D] [ITA] | 2nd | 1st | 9 |
Educational objectives Acquisition of skills in the management of gastronomic sciences for well-being
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| 10599696 | Communication in the food sector [MED/49, M-STO/04, SPS/08] [ITA] | 2nd | 2nd | 12 |
Educational objectives The course aims to provide knowledge and skills concerning the impact of communication on eating behaviour.
The module provides students with knowledge, skills, and tools useful in valorising the activities covered by the two programmes of this Master’s degree. Particular focus is on the optimal use of communication skills and technologies indispensable for improving internal and external communication in companies operating in the catering, wine, and hospitality sectors. A theoretical-application pathway will analyse both Italian and international case studies. Project work will be carried out to understand and design appropriate strategic tools for effective communication, also from a systemic perspective.
This course integrates the essential knowledge and skills necessary for the management and monitoring of all the specialist communication activities required to support the operation, development, and success of companies in which the course participants which they will operate.
Significant input will be devoted to those digital communication strategies fundamental for raising awareness of systems and services related to food and wine production, distribution, and hospitality, both of which be fully recognised as an integral part of the great heritage of culture and tradition. Particular emphasis will also be placed on the consequences of these processes on public perception of the quality of life and food safety
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| Sociology of Cultural and Communicative Processes [MED/49] [ITA] | 2nd | 2nd | 6 |
Educational objectives The course aims to provide knowledge and skills concerning the impact of communication on eating behaviour.
The module provides students with knowledge, skills, and tools useful in valorising the activities covered by the two programmes of this Master’s degree. Particular focus is on the optimal use of communication skills and technologies indispensable for improving internal and external communication in companies operating in the catering, wine, and hospitality sectors. A theoretical-application pathway will analyse both Italian and international case studies. Project work will be carried out to understand and design appropriate strategic tools for effective communication, also from a systemic perspective.
This course integrates the essential knowledge and skills necessary for the management and monitoring of all the specialist communication activities required to support the operation, development, and success of companies in which the course participants which they will operate.
Significant input will be devoted to those digital communication strategies fundamental for raising awareness of systems and services related to food and wine production, distribution, and hospitality, both of which be fully recognised as an integral part of the great heritage of culture and tradition. Particular emphasis will also be placed on the consequences of these processes on public perception of the quality of life and food safety
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| Applied Dietary Sciences [M-STO/04] [ITA] | 2nd | 2nd | 3 |
Educational objectives The course aims to provide knowledge and skills concerning the impact of communication on eating behaviour.
The module provides students with knowledge, skills, and tools useful in valorising the activities covered by the two programmes of this Master’s degree. Particular focus is on the optimal use of communication skills and technologies indispensable for improving internal and external communication in companies operating in the catering, wine, and hospitality sectors. A theoretical-application pathway will analyse both Italian and international case studies. Project work will be carried out to understand and design appropriate strategic tools for effective communication, also from a systemic perspective.
This course integrates the essential knowledge and skills necessary for the management and monitoring of all the specialist communication activities required to support the operation, development, and success of companies in which the course participants which they will operate.
Significant input will be devoted to those digital communication strategies fundamental for raising awareness of systems and services related to food and wine production, distribution, and hospitality, both of which be fully recognised as an integral part of the great heritage of culture and tradition. Particular emphasis will also be placed on the consequences of these processes on public perception of the quality of life and food safety
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| Contemporary history [SPS/08] [ITA] | 2nd | 2nd | 3 |
Educational objectives The course aims to provide knowledge and skills concerning the impact of communication on eating behaviour.
The module provides students with knowledge, skills, and tools useful in valorising the activities covered by the two programmes of this Master’s degree. Particular focus is on the optimal use of communication skills and technologies indispensable for improving internal and external communication in companies operating in the catering, wine, and hospitality sectors. A theoretical-application pathway will analyse both Italian and international case studies. Project work will be carried out to understand and design appropriate strategic tools for effective communication, also from a systemic perspective.
This course integrates the essential knowledge and skills necessary for the management and monitoring of all the specialist communication activities required to support the operation, development, and success of companies in which the course participants which they will operate.
Significant input will be devoted to those digital communication strategies fundamental for raising awareness of systems and services related to food and wine production, distribution, and hospitality, both of which be fully recognised as an integral part of the great heritage of culture and tradition. Particular emphasis will also be placed on the consequences of these processes on public perception of the quality of life and food safety
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| [N/D] [ITA] | 2nd | 2nd | 9 |
| AAF2121 | Stage II [N/D] [ITA] | 2nd | 2nd | 6 |
Educational objectives Acquisition of skills in the Management of gastronomic sciences for well-being
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| AAF1010 | FINAL TEST [N/D] [ITA] | 2nd | 2nd | 12 |
