Gastronomic and wellness sciences, cultures and politics

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).

No specific prerequisites are required

Since the stages involve laboratories activity no books are resquired, but the students will develop their documents which will includes the different performed activities

It is required the mandatory presence during the stages

the evaluation will be done through the preparation of a paper or presentation of slides with oral discussion of the results obtained

New references will be given to the students upon the recent scientific evidences

THe evaluation will be based on the preparation of the descriptive material regarding the specif activies performed