THREE-DIMENSIONAL MODELING

Course 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.

Channel 1
FRANCESCA CANTORE Lecturers' profile

Program - Frequency - Exams

Course program
The course provides an overview of the relationship between food culture and media language, focusing on the aesthetic, cultural, and economic transformations triggered by globalization. Case studies will address food television, food representation models, marketing and branded content strategies used in formats, and the phenomenon of food influencing through social media.
Books
COURSE BIBLIOGRAPHICAL REFERENCE: - F. Cantore, S. Magagnoli, G. Rigola, Storia del cibo e consumi alimentari nei media italiani, Cinema e Storia 2025.
Exam mode
Attending students will work on shared project works. Non-attending students, instead, will have to take an oral exam.
  • Academic year2025/2026
  • CourseGastronomic and wellness sciences, cultures and politics
  • CurriculumSingle curriculum
  • Year3rd year
  • Semester1st semester
  • SSDL-ART/06
  • CFU3