Food science and technology

Program: - food as an epistemic object; - ethics of food and agri-food production; - the concept of sustainability. Knowledge and understanding: Having said that, the aim of the course will be not so much to convey a wealth of notions inherent to the various theories and positions in the bioethical field, as to introduce students to this complexity, providing them with useful categories for deciphering the questions posed from time to time. Ability to apply knowledge and understanding: The acquisition of thinkability categories in ethical terms , socio- politicians, will allow them to correctly frame the questions posed, identifying the "real" problem areas. Autonomy of judgment: The acquisition of such capabilities and their operation, will head ta through the classroom discussion of specific cases and will allow to develop a critical capacity aimed at identifying proposals re solutive that are characterized by originality and practicality. Communication skills: The development of the previous abilities cannot be realized without acquiring a communicative capacity focused on the argument that it is a necessary condition for a correct and responsible assessment. Learning skills: The pursuit of the training objectives of the course also includes the awareness of the extreme changeability of the issues covered by bioethical reflection . The choice of orienting teaching, not so much in terms of acquiring notions as in terms of consolidating critical skills, is aimed at inducing intellectual curiosity, but above all the acquisition of an argumentative style aimed at seeking the sources of updating and deepening, escaping those simplifying solutions that often do not capture the depth of the issues at stake.

To take the exam, students must demonstrate that they have studied the above topics in depth and are familiar with the following basic bibliography: M. Harris, Buono da mangiare, Einaudi, Torino, 2015 M. Montanari (a cura di), Cucina politica. Il linguaggio del cibo fra pratiche sociali e rappresentazioni ideologiche, Laterza, Roma, 2021 Other information will be provided at the beginning of the course

M. Harris, Buono da mangiare, Einaudi, Torino, 2015 M. Montanari (a cura di), Cucina politica. Il linguaggio del cibo fra pratiche sociali e rappresentazioni ideologiche, Laterza, Roma, 2021 M. Montanari, Storia dell'alimentazione, con Jean-Louis Flandrin (a cura di) (Laterza 1997) M. Montanari, Il cibo come cultura (Laterza 2004) Food and Philosophy / A. Borghini - In: Oxford Research Encyclopedia of Food Studies / [a cura di] D. Goldstein. - Londra ; New York : Oxford University Press, 2024 Oct 23. - pp. 1-17 Gastrospaces : A Philosophical Study of Where We Eat / M. Bonotti, A. Borghini, N. Piras, B.M. Serini. - Londra e New York : Routledge, 2024