| 10592434 | CHEMISTRY [CHIM/06, CHIM/02, CHIM/03] [ITA] | 1st | 1st | 9 |
Educational objectives The course aims to provide students with the fundamental knowledge related to general and organic chemistry, and the elements of physical chemistry (thermodynamic and spectroscopic methods to food studies), necessary to understand the chemical composition of the main foods and the transformations that take place as a result of food processing and preservation methods.
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| GENERAL CHEMISTRY [CHIM/06] [ITA] | 1st | 1st | 3 |
Educational objectives The course aims to provide students with the fundamental knowledge related to general and organic chemistry, and the elements of physical chemistry (thermodynamic and spectroscopic methods to food studies), necessary to understand the chemical composition of the main foods and the transformations that take place as a result of food processing and preservation methods.
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| ORGANIC CHEMISTRY [CHIM/02] [ITA] | 1st | 1st | 3 |
Educational objectives The course aims to provide students with the fundamental knowledge related to general and organic chemistry, and the elements of physical chemistry (thermodynamic and spectroscopic methods to food studies), necessary to understand the chemical composition of the main foods and the transformations that take place as a result of food processing and preservation methods.
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| PHYSICAL CHEMISTRY [CHIM/03] [ITA] | 1st | 1st | 3 |
Educational objectives The course aims to provide students with the fundamental knowledge related to general and organic chemistry, and the elements of physical chemistry (thermodynamic and spectroscopic methods to food studies), necessary to understand the chemical composition of the main foods and the transformations that take place as a result of food processing and preservation methods.
|
| 10616611 | AGRI-FOOD PRODUCTION AND SUSTAINABILITY [AGR/04, AGR/19, AGR/03, AGR/02] [ITA] | 1st | 1st | 12 |
Educational objectives The course aims to provide the student with knowledge on the influence of the components of the different production systems on the quality and safety of products of plant and animal origin. In particular, the plant production module aims to provide the tools for the evaluation of the quality of herbaceous, fruit and vegetable crops and the most appropriate cultivation techniques for quality production in relation to environmental conditions and market needs. The animal production module aims to provide the tools for the evaluation of the quality of food of animal origin (milk, meat and eggs) and of the most appropriate breeding systems to obtain quality production respecting animal health and welfare and environment.
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| QUALITY AND SAFETY VEGETABLE FOOD 3 [AGR/04] [ITA] | 1st | 1st | 1 |
Educational objectives The course aims to provide the student with knowledge on the influence of the components of the different production systems on the quality and safety of products of plant and animal origin. In particular, the plant production module aims to provide the tools for the evaluation of the quality of herbaceous, fruit and vegetable crops and the most appropriate cultivation techniques for quality production in relation to environmental conditions and market needs. The animal production module aims to provide the tools for the evaluation of the quality of food of animal origin (milk, meat and eggs) and of the most appropriate breeding systems to obtain quality production respecting animal health and welfare and environment.
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| QUALITY AND SAFETY VEGETABLE FOOD 1 [AGR/19] [ITA] | 1st | 1st | 6 |
Educational objectives The course aims to provide the student with knowledge on the influence of the components of the different production systems on the quality and safety of products of plant and animal origin. In particular, the plant production module aims to provide the tools for the evaluation of the quality of herbaceous, fruit and vegetable crops and the most appropriate cultivation techniques for quality production in relation to environmental conditions and market needs. The animal production module aims to provide the tools for the evaluation of the quality of food of animal origin (milk, meat and eggs) and of the most appropriate breeding systems to obtain quality production respecting animal health and welfare and environment.
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| QUALITY AND SAFETY VEGETABLE FOOD 2 [AGR/03] [ITA] | 1st | 1st | 1 |
Educational objectives The course aims to provide the student with knowledge on the influence of the components of the different production systems on the quality and safety of products of plant and animal origin. In particular, the plant production module aims to provide the tools for the evaluation of the quality of herbaceous, fruit and vegetable crops and the most appropriate cultivation techniques for quality production in relation to environmental conditions and market needs. The animal production module aims to provide the tools for the evaluation of the quality of food of animal origin (milk, meat and eggs) and of the most appropriate breeding systems to obtain quality production respecting animal health and welfare and environment.
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| QUALITY AND SAFETY ANIMAL FOOD [AGR/02] [ITA] | 1st | 1st | 4 |
Educational objectives The course aims to provide the student with knowledge on the influence of the components of the different production systems on the quality and safety of products of plant and animal origin. In particular, the plant production module aims to provide the tools for the evaluation of the quality of herbaceous, fruit and vegetable crops and the most appropriate cultivation techniques for quality production in relation to environmental conditions and market needs. The animal production module aims to provide the tools for the evaluation of the quality of food of animal origin (milk, meat and eggs) and of the most appropriate breeding systems to obtain quality production respecting animal health and welfare and environment.
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| AAF1188 | FOR THE KNOWLEDGE OF AT LEAST ONE FOREIGN LANGUAGE [N/D] [ITA] | 1st | 1st | 6 |
Educational objectives The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the knowledge on the various ways of photographic and video communication in the gastronomic field, with particular reference to the web and social platforms, to production problems, to the effective formatting of contents.
Moreover, The course aims to provide students with the knowledge necessary to understand the economic aspects related to the agri-food system from the point of view of national and international institutions, companies, the market and the consumer. The aspects related to quality certifications will also be addressed.
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| AAF1924 | STAGE I [N/D] [ITA] | 1st | 1st | 2 |
Educational objectives Acquisition of skills in the field of Gastronomic Sciences
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| 10612196 | ANTHROPOLOGY AND EPIDEMIOLOGY APPLIED TO GASTRONOMIC SCIENCES [SECS-S/01, BIO/08] [ITA] | 1st | 2nd | 11 |
| ANTHROPOLOGY [SECS-S/01] [ITA] | 1st | 2nd | 4 |
| STATISTICS [BIO/08] [ITA] | 1st | 2nd | 7 |
| 10592473 | FOOD HISTORY AND GEOGRAPHY [M-GGR/01, M-GGR/02, M-STO/01, M-STO/04] [ITA] | 1st | 2nd | 12 |
Educational objectives The course aims to provide students with the knowledge necessary to understand the main transformations occurred in the diet from antiquity to today, the role that the historical-political and socio-economic changes have had in behavior in the agri-food field, the importance that food has had in human evolutionary history, the interaction
between man and the environment that manifests itself at different geographical scales (from local to global),
the meaning of the territorial rooting of the products of the eno-gastronomic tradition.
Attention will be paid to the history, economy and agro-food production of disadvantaged countries also in relation
to the activities of NGOs and international organizations that promote healthy and sustainable nutrition.
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| GEOGRAPHY OF FOOD AND GASTRONOMY [M-GGR/01] [ITA] | 1st | 2nd | 3 |
Educational objectives The course aims to provide students with the knowledge necessary to understand the main transformations occurred in the diet from antiquity to today, the role that the historical-political and socio-economic changes have had in behavior in the agri-food field, the importance that food has had in human evolutionary history, the interaction
between man and the environment that manifests itself at different geographical scales (from local to global),
the meaning of the territorial rooting of the products of the eno-gastronomic tradition.
Attention will be paid to the history, economy and agro-food production of disadvantaged countries also in relation
to the activities of NGOs and international organizations that promote healthy and sustainable nutrition.
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| CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY [M-GGR/02] [ITA] | 1st | 2nd | 3 |
Educational objectives The course aims to provide students with the knowledge necessary to understand the main transformations occurred in the diet from antiquity to today, the role that the historical-political and socio-economic changes have had in behavior in the agri-food field, the importance that food has had in human evolutionary history, the interaction
between man and the environment that manifests itself at different geographical scales (from local to global),
the meaning of the territorial rooting of the products of the eno-gastronomic tradition.
Attention will be paid to the history, economy and agro-food production of disadvantaged countries also in relation
to the activities of NGOs and international organizations that promote healthy and sustainable nutrition.
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| ANCIENT HISTORY OF FOOD AND GASTRONOMY [M-STO/01] [ITA] | 1st | 2nd | 3 |
Educational objectives The course aims to provide students with the knowledge necessary to understand the main transformations occurred in the diet from antiquity to today, the role that the historical-political and socio-economic changes have had in behavior in the agri-food field, the importance that food has had in human evolutionary history, the interaction
between man and the environment that manifests itself at different geographical scales (from local to global),
the meaning of the territorial rooting of the products of the eno-gastronomic tradition.
Attention will be paid to the history, economy and agro-food production of disadvantaged countries also in relation
to the activities of NGOs and international organizations that promote healthy and sustainable nutrition.
|
| POLITICAL ECONOMIC GEOGRAPHY [M-STO/04] [ITA] | 1st | 2nd | 3 |
Educational objectives The course aims to provide students with the knowledge necessary to understand the main transformations occurred in the diet from antiquity to today, the role that the historical-political and socio-economic changes have had in behavior in the agri-food field, the importance that food has had in human evolutionary history, the interaction
between man and the environment that manifests itself at different geographical scales (from local to global),
the meaning of the territorial rooting of the products of the eno-gastronomic tradition.
Attention will be paid to the history, economy and agro-food production of disadvantaged countries also in relation
to the activities of NGOs and international organizations that promote healthy and sustainable nutrition.
|
| AAF1925 | STAGE II [N/D] [ITA] | 1st | 2nd | 2 |
Educational objectives Acquisition of skills in the field of Gastronomic Sciences
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| Optional group: THREE-DIMENSIONAL MODELING | | | |
| 10591733 | GASTRONOMIC TECHNIQUES AND TECHNOLOGIES [AGR/15] [ITA] | 2nd | 1st | 6 |
Educational objectives The course aims to provide students with a comprehensive overview of the principles and how they are carried out major conservation operations (blanching, pasteurization, sterilization, dehydration, refrigeration, freezing), processing (fermentation, concentration/evaporation, extraction, distillation, filtration) and culinary enhancement of foodstuffs (elements of catering technology, with particular emphasis on cooking techniques), with particular emphasis on the effect on food quality traits.
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| 10592471 | FOOD BIODIVERSITY AND ECOLOGY [BIO/01, BIO/05, BIO/07] [ITA] | 2nd | 1st | 9 |
Educational objectives The aim of the course is to provide the student with the tools to understand the influence of the production system components on the quality of animal and vegetable food, the concepts of biodiversity applied to the agri-food and eno-gastronomic sectors. Moreover students will receive information concerning the basics of the scientific study of the relationships between organisms and the environment, and among different organisms in the context of the ecosystem in its living (biotic) and physical (abiotic) components. The objective is analyzing the main issues related to the Sustainable Development (Agenda ONU 2030), focusing the attention on sustainable food production systems, on the implementation of resilient agricultural practices that increase productivity and production, the conservation of biodiversity and the processes underlying the supply of Ecosystem Services, analyzing the ability to adapt to climate change.
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| QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN [BIO/01] [ITA] | 2nd | 1st | 3 |
Educational objectives The aim of the course is to provide the student with the tools to understand the influence of the production system components on the quality of animal and vegetable food, the concepts of biodiversity applied to the agri-food and eno-gastronomic sectors. Moreover students will receive information concerning the basics of the scientific study of the relationships between organisms and the environment, and among different organisms in the context of the ecosystem in its living (biotic) and physical (abiotic) components. The objective is analyzing the main issues related to the Sustainable Development (Agenda ONU 2030), focusing the attention on sustainable food production systems, on the implementation of resilient agricultural practices that increase productivity and production, the conservation of biodiversity and the processes underlying the supply of Ecosystem Services, analyzing the ability to adapt to climate change.
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| ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR [BIO/05] [ITA] | 2nd | 1st | 3 |
Educational objectives The aim of the course is to provide the student with the tools to understand the influence of the production system components on the quality of animal and vegetable food, the concepts of biodiversity applied to the agri-food and eno-gastronomic sectors. Moreover students will receive information concerning the basics of the scientific study of the relationships between organisms and the environment, and among different organisms in the context of the ecosystem in its living (biotic) and physical (abiotic) components. The objective is analyzing the main issues related to the Sustainable Development (Agenda ONU 2030), focusing the attention on sustainable food production systems, on the implementation of resilient agricultural practices that increase productivity and production, the conservation of biodiversity and the processes underlying the supply of Ecosystem Services, analyzing the ability to adapt to climate change.
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| QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN [BIO/07] [ITA] | 2nd | 1st | 3 |
Educational objectives The aim of the course is to provide the student with the tools to understand the influence of the production system components on the quality of animal and vegetable food, the concepts of biodiversity applied to the agri-food and eno-gastronomic sectors. Moreover students will receive information concerning the basics of the scientific study of the relationships between organisms and the environment, and among different organisms in the context of the ecosystem in its living (biotic) and physical (abiotic) components. The objective is analyzing the main issues related to the Sustainable Development (Agenda ONU 2030), focusing the attention on sustainable food production systems, on the implementation of resilient agricultural practices that increase productivity and production, the conservation of biodiversity and the processes underlying the supply of Ecosystem Services, analyzing the ability to adapt to climate change.
|
| 10616604 | QUALITY AND SUSTAINABILITY MANAGEMENT OF AGRI-FOOD SYSTEMS [MED/07, SECS-P/13, VET/06, CHIM/11] [ITA] | 2nd | 1st | 14 |
Educational objectives Knowledge and understanding: knowledge and ability to interpret the main regulations in the field of food safety and the concepts and methods of quality and sustainability in the agro-food industry.
Applied knowledge and understanding: ability to apply risk analysis and use suitable tools for the control and management of quality and sustainability in the agri-food industry
Independence of judgement: ability to analyze the different situations of a production context and to correctly plan actions and interventions to improve the quality, safety and sustainability of production in the food industry.
Communication skills: ability to communicate at company level and to third parties the technical choices made regarding the maintenance of quality, safety and sustainability in the agri-food industry
Ability to learn: ability to deepen and update one's knowledge relating to maintaining quality, safety and sustainability in the agri-food industry
|
| MICROBIOLOGY AND CLINICAL MICROBIOLOGY [MED/07] [ITA] | 2nd | 1st | 2 |
Educational objectives Knowledge and understanding: knowledge and ability to interpret the main regulations in the field of food safety and the concepts and methods of quality and sustainability in the agro-food industry.
Applied knowledge and understanding: ability to apply risk analysis and use suitable tools for the control and management of quality and sustainability in the agri-food industry
Independence of judgement: ability to analyze the different situations of a production context and to correctly plan actions and interventions to improve the quality, safety and sustainability of production in the food industry.
Communication skills: ability to communicate at company level and to third parties the technical choices made regarding the maintenance of quality, safety and sustainability in the agri-food industry
Ability to learn: ability to deepen and update one's knowledge relating to maintaining quality, safety and sustainability in the agri-food industry
|
| FOOD MICROBIOLOGY [SECS-P/13] [ITA] | 2nd | 1st | 5 |
| PARASITOLOGY [VET/06] [ITA] | 2nd | 1st | 1 |
| QUALITY MANAGEMENT AND SUSTAINABILITY [CHIM/11] [ITA] | 2nd | 1st | 6 |
| AAF1926 | STAGE III [N/D] [ITA] | 2nd | 1st | 3 |
Educational objectives Acquisition of skills in the field of Gastronomic Sciences
|
| Elective course [N/D] [ITA] | 2nd | 1st | 12 |
| 10591738 | CHEMISTRY OF FOODS AND GASTRONOMIC TRANSFORMATIONS [CHIM/11, CHIM/10] [ITA] | 2nd | 2nd | 9 |
Educational objectives The aim of the course is to illustrate the chemical properties of nutrients and bioactive substances present in foodstuffs and the principles responsible for the interactions between process technology and microorganisms used in the production of fermented foods and healthy high quality ingredients.
|
|
CHEMISTRY OF FOODS [CHIM/11] [ITA] | 2nd | 2nd | 3 |
Educational objectives The aim of the course is to illustrate the chemical properties of nutrients and bioactive substances present in foodstuffs and the principles responsible for the interactions between process technology and microorganisms used in the production of fermented foods and healthy high quality ingredients.
|
| FERMENTATION CHEMISTRY AND BIOTECHNOLOGIES [CHIM/10] [ITA] | 2nd | 2nd | 6 |
Educational objectives The aim of the course is to illustrate the chemical properties of nutrients and bioactive substances present in foodstuffs and the principles responsible for the interactions between process technology and microorganisms used in the production of fermented foods and healthy high quality ingredients.
|
| 10591739 | FOOD SCIENCE
[BIO/10, MED/49] [ITA] | 2nd | 2nd | 6 |
Educational objectives The course aims to provide the basic principles of food science: function and characteristics of nutrients and bioactive molecules, energy requirements and metabolism of nutrients, bioavailability, physiological mechanisms that regulate the hunger / satiety relationship, interaction nutrition / feeding with the human body, eating patterns and nutritional quality.
|
|
APPLIED DIETETICAL TECHNICAL SCIENCES [BIO/10] [ITA] | 2nd | 2nd | 3 |
Educational objectives The course aims to provide the basic principles of food science: function and characteristics of nutrients and bioactive molecules, energy requirements and metabolism of nutrients, bioavailability, physiological mechanisms that regulate the hunger / satiety relationship, interaction nutrition / feeding with the human body, eating patterns and nutritional quality.
|
| BIOCHEMISTRY [MED/49] [ITA] | 2nd | 2nd | 3 |
Educational objectives The course aims to provide the basic principles of food science: function and characteristics of nutrients and bioactive molecules, energy requirements and metabolism of nutrients, bioavailability, physiological mechanisms that regulate the hunger / satiety relationship, interaction nutrition / feeding with the human body, eating patterns and nutritional quality.
|
| AAF1927 | STAGE IV [N/D] [ITA] | 2nd | 2nd | 4 |
Educational objectives Acquisition of skills in the field of Gastronomic Sciences
|
| Optional group: THREE-DIMENSIONAL MODELING | | | |
| 10591741 | PATHOPHYSIOLOGY OF FEEDING AND ALTERATIONS OF NUTRITIONAL STATUS [MED/09, MED/12, MED/28, MED/38, MED/13] [ITA] | 3rd | 1st | 15 |
Educational objectives The course aims to provide students with the fundamental knowledge related to eating behavior, to the pathophysiology of diseases characterized by an altered nutritional status, to the role that nutrition can play in the prevention of chronic-degenerative diseases in all age groups.
|
| INTERNAL MEDICINE [MED/09] [ITA] | 3rd | 1st | 3 |
Educational objectives The course aims to provide students with the fundamental knowledge related to eating behavior, to the pathophysiology of diseases characterized by an altered nutritional status, to the role that nutrition can play in the prevention of chronic-degenerative diseases in all age groups.
|
| GASTROENTEROLOGY [MED/12] [ITA] | 3rd | 1st | 3 |
Educational objectives The course aims to provide students with the fundamental knowledge related to eating behavior, to the pathophysiology of diseases characterized by an altered nutritional status, to the role that nutrition can play in the prevention of chronic-degenerative diseases in all age groups.
|
| ENDOCRINOLOGY [MED/28] [ITA] | 3rd | 1st | 3 |
Educational objectives The course aims to provide students with the fundamental knowledge related to eating behavior, to the pathophysiology of diseases characterized by an altered nutritional status, to the role that nutrition can play in the prevention of chronic-degenerative diseases in all age groups.
|
| PEDIATRICS [MED/38] [ITA] | 3rd | 1st | 3 |
Educational objectives The course aims to provide students with the fundamental knowledge related to eating behavior, to the pathophysiology of diseases characterized by an altered nutritional status, to the role that nutrition can play in the prevention of chronic-degenerative diseases in all age groups.
|
|
ODONTOSTOMATOLOGICAL DISEASES [MED/13] [ITA] | 3rd | 1st | 3 |
Educational objectives The course aims to provide students with the fundamental knowledge related to eating behavior, to the pathophysiology of diseases characterized by an altered nutritional status, to the role that nutrition can play in the prevention of chronic-degenerative diseases in all age groups.
|
| 10616605 | COMMUNICATION MARKETING AND ECONOMY IN THE AGRIFOOD AND GASTRONOMIC FIELD [SECS-P/07, SPS/08, SECS-P/08] [ITA] | 3rd | 1st | 10 |
Educational objectives The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the formats of photographic and video representation in the gastronomic field, with a particular focus on web and social environments, production issues, content creation, and on the value of storytelling in promoting the gastronomic heritage of the territory. Moreover the course aims at supporting students in understanding agri-food marketing from the firm, market and customer points of view.
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| COMMUNICATION [SECS-P/07] [ITA] | 3rd | 1st | 3 |
Educational objectives The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the formats of photographic and video representation in the gastronomic field, with a particular focus on web and social environments, production issues, content creation, and on the value of storytelling in promoting the gastronomic heritage of the territory.
|
| BUSINESS ECONOMY [SPS/08] [ITA] | 3rd | 1st | 4 |
Educational objectives The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the formats of photographic and video representation in the gastronomic field, with a particular focus on web and social environments, production issues, content creation, and on the value of storytelling in promoting the gastronomic heritage of the territory.
|
| ECONOMICS AND BUSINESS MANAGEMENT [SECS-P/08] [ITA] | 3rd | 1st | 3 |
Educational objectives The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the knowledge on the various ways of photographic and video communication in the gastronomic field, with particular reference to the web and social platforms, to production problems, to the effective formatting of contents.
Moreover, The course aims to provide students with the knowledge necessary to understand the economic aspects related to the agri-food system from the point of view of national and international institutions, companies, the market and the consumer. The aspects related to quality certifications will also be addressed.
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| AAF1928 | STAGE V [N/D] [ITA] | 3rd | 1st | 3 |
Educational objectives Acquisition of skills in the field of Gastronomic Sciences
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| 10616607 | SENSORY ANALYSIS OF FOOD [M-PSI/02, AGR/15] [ITA] | 3rd | 2nd | 9 |
Educational objectives the aim of the course is to introduce the students to the factors involved in the sensory perception of food, the various types of sensory analysis, the correct methods of conducting sensory tests and analyzing the results. In addition, the course aims to illustrate the importance of sensory analysis in quality control and to provide the basic principles of consumer science.
|
| PRINCIPLES OF FOOD INDUSTRIES [M-PSI/02] [ITA] | 3rd | 2nd | 3 |
Educational objectives the aim of the course is to introduce the students to the factors involved in the sensory perception of food, the various types of sensory analysis, the correct methods of conducting sensory tests and analyzing the results. In addition, the course aims to illustrate the importance of sensory analysis in quality control and to provide the basic principles of consumer science.
|
| PSYCHOBIOLOGY [AGR/15] [ITA] | 3rd | 2nd | 6 |
Educational objectives the aim of the course is to introduce the students to the factors involved in the sensory perception of food, the various types of sensory analysis, the correct methods of conducting sensory tests and analyzing the results. In addition, the course aims to illustrate the importance of sensory analysis in quality control and to provide the basic principles of consumer science.
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| 10592467 | EDUCATION TRAINING AND RIGHT IN AGRICULTURE [MED/49, M-PSI/04, IUS/03] [ITA] | 3rd | 2nd | 12 |
Educational objectives The course has the aim of providing the students with the necessary skills to comprehend the set of rules related to every aspect of food and products for use in food (production, transformation, conservation, marketing). Particular attention will be paid to: food safety, correct information to the consumer, publicity, products labelling, certifications. Issues related to the agri-food governance will also be dealt.
Moreover, Aim of this course is to provide students with the appropriate methodological tools necessary to ensure that the information received and the professional skills acquired during the Degree Course are effectively transferred to the users with whom the graduate in "Sciences, Cultures and Culinary Policies for Wellness " will be found to operate.
The course also aims to train students on the stages of human development and how the different eating habits can impact on the cerebral development at a structural and cognitive level.
The aim of the course is also to illustrate to the student the issues and the potentialities related to the application of the gastronomic sciences to the collective catering (school, hospital, business, commercial).
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| COLLECTIVE RESTAURANT [MED/49] [ITA] | 3rd | 2nd | 4 |
Educational objectives The course has the aim of providing the students with the necessary skills to comprehend the set of rules related to every aspect of food and products for use in food (production, transformation, conservation, marketing). Particular attention will be paid to: food safety, correct information to the consumer, publicity, products labelling, certifications. Issues related to the agri-food governance will also be dealt.
Moreover, Aim of this course is to provide students with the appropriate methodological tools necessary to ensure that the information received and the professional skills acquired during the Degree Course are effectively transferred to the users with whom the graduate in "Sciences, Cultures and Culinary Policies for Wellness " will be found to operate.
The course also aims to train students on the stages of human development and how the different eating habits can impact on the cerebral development at a structural and cognitive level.
The aim of the course is also to illustrate to the student the issues and the potentialities related to the application of the gastronomic sciences to the collective catering (school, hospital, business, commercial).
|
| RIGHT IN AGRICULTURE [M-PSI/04] [ITA] | 3rd | 2nd | 4 |
Educational objectives The course has the aim of providing the students with the necessary skills to comprehend the set of rules related to every aspect of food and products for use in food (production, transformation, conservation, marketing). Particular attention will be paid to: food safety, correct information to the consumer, publicity, products labelling, certifications. Issues related to the agri-food governance will also be dealt.
Moreover, Aim of this course is to provide students with the appropriate methodological tools necessary to ensure that the information received and the professional skills acquired during the Degree Course are effectively transferred to the users with whom the graduate in "Sciences, Cultures and Culinary Policies for Wellness " will be found to operate.
The course also aims to train students on the stages of human development and how the different eating habits can impact on the cerebral development at a structural and cognitive level.
The aim of the course is also to illustrate to the student the issues and the potentialities related to the application of the gastronomic sciences to the collective catering (school, hospital, business, commercial).
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| EDUCATION AND TRAINING IN FOOD [IUS/03] [ITA] | 3rd | 2nd | 4 |
Educational objectives The course has the aim of providing the students with the necessary skills to comprehend the set of rules related to every aspect of food and products for use in food (production, transformation, conservation, marketing). Particular attention will be paid to: food safety, correct information to the consumer, publicity, products labelling, certifications. Issues related to the agri-food governance will also be dealt.
Moreover, Aim of this course is to provide students with the appropriate methodological tools necessary to ensure that the information received and the professional skills acquired during the Degree Course are effectively transferred to the users with whom the graduate in "Sciences, Cultures and Culinary Policies for Wellness " will be found to operate.
The course also aims to train students on the stages of human development and how the different eating habits can impact on the cerebral development at a structural and cognitive level.
The aim of the course is also to illustrate to the student the issues and the potentialities related to the application of the gastronomic sciences to the collective catering (school, hospital, business, commercial).
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| AAF1929 | STAGE VI [N/D] [ITA] | 3rd | 2nd | 4 |
Educational objectives Acquisition of skills in the field of Gastronomic Sciences
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| AAF1002 | FINAL TEST [N/D] [ITA] | 3rd | 2nd | 4 |
Educational objectives The degree in "Sciences, cultures and gastronomic policies for well-being" is achieved by passing a final test, consisting of a discussion
of a written paper, written by the student under the guidance of a supervisor teacher, in front of a commission. The essay must concern a theme
relating to one or more disciplines of the study path with the aim of making the most of the experience gained during the three years of the course.
In addition to the essay, the presentation and illustration skills of the topic covered and the critical discussion of the same will also be evaluated.
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| Optional group: THREE-DIMENSIONAL MODELING | | | |
