Gastronomic and wellness sciences, cultures and politics

Educational objectives

knowledge of quality and environmental protection parameters, such as organic and certified ones, capable of enhancing traditional productions and products
typical which are among the main elements characterizing small and medium-sized Italian industries in the agri-food sector

Educational objectives

The acquisition of practical knowledge relating to sampling techniques, the food analysis process, the calculation and expression procedures of the
result obtained together with the uncertainty estimate;
food safety and quality standards (Legislative Decree 852, 853 and 854 of 2004 - hygiene of foods of animal origin and HACCP); introduction to
parasitology (symbiosis, parasitism, adaptations to parasitic life, biological cycles, reproductive strategies, pathogenic action, transmission routes, parameters
epidemiological); water- and food-borne foodborne parasites: unicellular organisms (intestinal flagellates – Giardia spp.; intestinal amoebae –
pathogenic and non-pathogenic; apicomplexa – Cryptosporidium spp., Toxoplasma and Sarcocystis); multicellular organisms (trematode helminths – Fasciola hepatica;
Clonorchis sinensis and Opistorchis felineus; tapeworms – Dibothriocephalus sp., Taenia solium and Taenia saginata; Echinococcus spp.; nematodes Trichinella spp.,
Anisakis spp., geohelminths). Food inspection and parasitological risk.

The food microbiology laboratory and microbiological examination methods. The new philosophy of food safety. Risk analysis. The system
H.A.C.C.P. (Hazard Analysis and Critical Control Points). ISO standards. Standards of good laboratory practice. The accredited laboratory.

Educational objectives

Students will learn analytical-instrumental techniques for determining food quality and safety parameters.
Knowledge of general chemistry, organic chemistry, physics

Educational 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.

Educational 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 formats of photographic and video representation in the gastronomic field, with a particular focus on web and social environments, production issues, content creation, and on the value of storytelling in promoting the gastronomic heritage of the territory.

Educational 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 formats of photographic and video representation in the gastronomic field, with a particular focus on web and social environments, production issues, content creation, and on the value of storytelling in promoting the gastronomic heritage of the territory.

Educational 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 formats of photographic and video representation in the gastronomic field, with a particular focus on web and social environments, production issues, content creation, and on the value of storytelling in promoting the gastronomic heritage of the territory.

Educational 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 formats of photographic and video representation in the gastronomic field, with a particular focus on web and social environments, production issues, content creation, and on the value of storytelling in promoting the gastronomic heritage of the territory. Moreover the course aims at supporting students in understanding agri-food marketing from the firm, market and customer points of view.

Educational objectives

The acquisition of practical knowledge relating to sampling techniques, the food analysis process, the calculation and expression procedures of the
result obtained together with the uncertainty estimate;
food safety and quality standards (Legislative Decree 852, 853 and 854 of 2004 - hygiene of foods of animal origin and HACCP); introduction to
parasitology (symbiosis, parasitism, adaptations to parasitic life, biological cycles, reproductive strategies, pathogenic action, transmission routes, parameters
epidemiological); water- and food-borne foodborne parasites: unicellular organisms (intestinal flagellates – Giardia spp.; intestinal amoebae –
pathogenic and non-pathogenic; apicomplexa – Cryptosporidium spp., Toxoplasma and Sarcocystis); multicellular organisms (trematode helminths – Fasciola hepatica;
Clonorchis sinensis and Opistorchis felineus; tapeworms – Dibothriocephalus sp., Taenia solium and Taenia saginata; Echinococcus spp.; nematodes Trichinella spp.,
Anisakis spp., geohelminths). Food inspection and parasitological risk.

The food microbiology laboratory and microbiological examination methods. The new philosophy of food safety. Risk analysis. The system
H.A.C.C.P. (Hazard Analysis and Critical Control Points). ISO standards. Standards of good laboratory practice. The accredited laboratory.

Educational objectives

knowledge of quality and environmental protection parameters, such as organic and certified ones, capable of enhancing traditional productions and products
typical which are among the main elements characterizing small and medium-sized Italian industries in the agri-food sector