Gastronomic and wellness sciences, cultures and politics

Activity type

Scienze biomediche,psicologiche e della nutrizione

SSD

MED/49

Year

3rd year

Semester

2nd semester

CFU

4

Hours distribution

32 classroom hours

Lecturers

SILVIA MIGLIACCIO

Activity type

Attività formative affini o integrative

SSD

M-PSI/04

Year

3rd year

Semester

2nd semester

CFU

4

Hours distribution

32 classroom hours

Lecturers

TOMMASO PALOMBI

Activity type

Scienze economico-giuridiche Scienze socio-politiche

SSD

IUS/03

Year

3rd year

Semester

2nd semester

CFU

4

Hours distribution

32 classroom hours

Lecturers

MARIA AMBROSIO

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).

Module: COLLECTIVE RESTAURANT
N/D
Module: RIGHT IN AGRICULTURE
N/D
Module: EDUCATION AND TRAINING IN FOOD
N/D

Module: COLLECTIVE RESTAURANT
N/D
Module: RIGHT IN AGRICULTURE
N/D
Module: EDUCATION AND TRAINING IN FOOD
N/D

Module: COLLECTIVE RESTAURANT
N/D
Module: RIGHT IN AGRICULTURE
N/D
Module: EDUCATION AND TRAINING IN FOOD
N/D

Module: COLLECTIVE RESTAURANT
N/D
Module: RIGHT IN AGRICULTURE
N/D
Module: EDUCATION AND TRAINING IN FOOD
N/D

Module: COLLECTIVE RESTAURANT
N/D
Module: RIGHT IN AGRICULTURE
N/D
Module: EDUCATION AND TRAINING IN FOOD
N/D

Module: COLLECTIVE RESTAURANT
N/D
Module: RIGHT IN AGRICULTURE
N/D
Module: EDUCATION AND TRAINING IN FOOD
N/D

Module: COLLECTIVE RESTAURANT
N/D
Module: RIGHT IN AGRICULTURE
N/D
Module: EDUCATION AND TRAINING IN FOOD
N/D

Module: COLLECTIVE RESTAURANT
N/D
Module: RIGHT IN AGRICULTURE
N/D
Module: EDUCATION AND TRAINING IN FOOD
N/D

Module: COLLECTIVE RESTAURANT
N/D
Module: RIGHT IN AGRICULTURE
N/D
Module: EDUCATION AND TRAINING IN FOOD
N/D

Module: COLLECTIVE RESTAURANT
N/D
Module: RIGHT IN AGRICULTURE

• 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 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). The course will include the teaching of the main theoretical models applied to health contexts: Health believes model; Theory of Planned Behaviour; SDT; Health Action Process Approach. 
  • Books: Teaching materials and slides will be provided. In addition, the study of the following will be required:   - Hagger, M. S., & Luszczynska, A. (2014). Implementation intention and action planning Interventions in health contexts: State of the research and proposals for the way forward. Applied Psychology: Health and Well-Being, 6(1), 1-47.doi: 10.1111/aphw.12017 - Kyra Hamilton, Joanna Henderson, Emma Burton & Martin S. Hagger (2019) Discussing lifestyle behaviors: perspectives and experiences of general practitioners, Health Psychology and Behavioral Medicine, 7:1, 290-307, DOI: 10.1080/21642850.2019.1648216 - David Hevey, Miche´l Smith & Hannah M. McGee (1998) Self-efficacy and health behaviour: A review, The Irish Journal of Psychology, 19:2-3, 248-273, DOI: 10.1080/03033910.1998.10558189. - Johan Y. Y. Ng, Nikos Ntoumanis, Cecilie Thøgersen-Ntoumani, Edward L. Deci, Richard M. Ryan, Joan L. Duda, and Geoffrey C. Williams (2012) Self-Determination Theory Applied to Health Contexts: A Meta-Analysis. Perspectives on Psychological Science 7(4) 325–340. DOI: 10.1177/1745691612447309 - Antonia Rich, Kim Brandes, Barbara Mullan, and Martin S. Hagger (2015). Theory of planned behavior and adherence in chronic illness: a meta-analysis. J Behav Med (2015) 38:673–688.