This feature allows you to view courses, programs and teachers from previous years, based on your educational path.

Teaching delivery method: N/D

Curriculum(s) for 2024 - Gastronomic and wellness sciences, cultures and politics (32936)

Single curriculum

1st year

LessonSemesterCFULanguage
10592434 | CHEMISTRY1st9ITA
GENERAL CHEMISTRY1st3ITA
ORGANIC CHEMISTRY1st3ITA
PHYSICAL CHEMISTRY1st3ITA
10616611 | AGRI-FOOD PRODUCTION AND SUSTAINABILITY1st12ITA
QUALITY AND SAFETY VEGETABLE FOOD 31st1ITA
QUALITY AND SAFETY VEGETABLE FOOD 11st6ITA
QUALITY AND SAFETY VEGETABLE FOOD 21st1ITA
QUALITY AND SAFETY ANIMAL FOOD1st4ITA
AAF1188 | FOR THE KNOWLEDGE OF AT LEAST ONE FOREIGN LANGUAGE1st6ITA
AAF1924 | STAGE I1st2ITA
10612196 | ANTHROPOLOGY AND EPIDEMIOLOGY APPLIED TO GASTRONOMIC SCIENCES2nd11ITA
ANTHROPOLOGY 2nd4ITA
STATISTICS2nd7ITA
10592473 | FOOD HISTORY AND GEOGRAPHY2nd12ITA
GEOGRAPHY OF FOOD AND GASTRONOMY2nd3ITA
CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY2nd3ITA
ANCIENT HISTORY OF FOOD AND GASTRONOMY2nd3ITA
POLITICAL ECONOMIC GEOGRAPHY2nd3ITA
AAF1925 | STAGE II2nd2ITA
AAF2474 | SUSTAINABILITY SCIENCES IN MEDICINE AND DENTISTRY2nd2ITA

2nd year

LessonSemesterCFULanguage
10591733 | GASTRONOMIC TECHNIQUES AND TECHNOLOGIES1st6ITA
10612218 | QUALITY MANAGEMENT AND SUSTAINABILITY OF AGRI-FOOD SYSTEMS1st14ITA
MICROBIOLOGY AND CLINICAL MICROBIOLOGY1st3ITA
FOOD MICROBIOLOGY1st5ITA
QUALITY AND SUSTAINABILITY MANAGEMENT1st6ITA
10592471 | FOOD BIODIVERSITY AND ECOLOGY1st9ITA
QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN1st3ITA
ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR1st3ITA
QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN1st3ITA
AAF1931 | SENSORY ANALYSIS1st2ITA
AAF1936 | PHYSICAL CHEMISTRY OF FOOD PREPARATIONS1st1ITA
AAF1926 | STAGE III1st3ITA
Elective course1st12ITA
10591738 | CHEMISTRY OF FOODS AND GASTRONOMIC TRANSFORMATIONS2nd9ITA
CHEMISTRY OF FOODS2nd3ITA
FERMENTATION CHEMISTRY AND BIOTECHNOLOGIES2nd6ITA
10591739 | FOOD SCIENCE 2nd6ITA
APPLIED DIETETICAL TECHNICAL SCIENCES2nd3ITA
BIOCHEMISTRY2nd3ITA
AAF1933 | GASTRONOMIC TECHNIQUES AND TECHNOLOGIES APPLIED TO THE PRODUCTION OF WINE2nd1ITA
AAF1937 | BIOTECHNOLOGY LABORATORY FOR FERMENTED PRODUCTS2nd2ITA
AAF1927 | STAGE IV2nd4ITA

3rd year

LessonSemesterCFULanguage
10591741 | PATHOPHYSIOLOGY OF FEEDING AND ALTERATIONS OF NUTRITIONAL STATUS1st15ITA
INTERNAL MEDICINE1st3ITA
GASTROENTEROLOGY1st3ITA
ENDOCRINOLOGY1st3ITA
PEDIATRICS1st3ITA
ODONTOSTOMATOLOGICAL DISEASES1st3ITA
AAF1928 | STAGE V1st3ITA
10592469 | COMMUNICATION AND ECONOMY IN AGRICULTURAL AND GASTRONOMIC AREAS1st10ITA
IN AGRICULTURAL AND GASTRONOMIC AREAS 1st4ITA
CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD 1st3ITA
COMMUNICATION IN GASTRONOMIC ENVIRONMENT1st3ITA
10592470 | COMMUNICATION AND MARKETING OF FOOD AND GASTRONOMIC CULTURE1st10ITA
AAF1935 | LABORATORY FOR FOOD SAFETY1st2ITA
10592472 | SENSORY ANALYSIS OF FOODS2nd9ITA
PSYCHOBIOLOGY AND FOOD PSYCHOLOGY2nd6ITA
SENSORY ANALYSIS2nd3ITA
10592467 | EDUCATION TRAINING AND RIGHT IN AGRICULTURE2nd12ITA
COLLECTIVE RESTAURANT2nd4ITA
RIGHT IN AGRICULTURE2nd4ITA
EDUCATION AND TRAINING IN FOOD2nd4ITA
10592469 | COMMUNICATION AND ECONOMY IN AGRICULTURAL AND GASTRONOMIC AREAS2nd10ITA
10592470 | COMMUNICATION AND MARKETING OF FOOD AND GASTRONOMIC CULTURE2nd10ITA
MARKETING AND CORPORATE ORGANIZATION2nd4ITA
SOCIOLOGY OF CULTURAL AND COMMUNICATIVE PROCESSES2nd3ITA
ETHICS OF COMMUNICATION IN GASTRONOMIC ENVIRONMENT2nd3ITA
AAF1934 | QUALITY AND CERTIFICATION OF FOOD PRODUCTS2nd2ITA
AAF1929 | STAGE VI2nd4ITA
AAF1002 | FINAL TEST2nd4ITA