Gastronomic and wellness sciences, cultures and politics

Educational objectives

Knowledge of sensory tests and official procedures.
Ability to apply the main sensory analysis techniques for the study of food.
Capacity to organize consumer science studies.

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

Know the basics of wine production;
Know the declination of wine tourism, viticulture and oenology
Experience of a company laboratory of sustainable organic agriculture - low environmental impact wine production

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

Educational objectives

Basic knowledge on the preparation of fermented foods

Educational objectives

Knowledge of sensory tests and official procedures.
Ability to apply the main sensory analysis techniques for the study of food.
Capacity to organize consumer science studies.

Educational objectives

Know the basics of wine production;
Know the declination of wine tourism, viticulture and oenology
Experience of a company laboratory of sustainable organic agriculture - low environmental impact wine production

Educational objectives

Students will learn analytical-instrumental techniques for determining food quality and safety parameters

Educational objectives

Basic knowledge on the preparation of fermented foods

Educational objectives

Knowledge of sensory tests and official procedures.
Ability to apply the main sensory analysis techniques for the study of food.
Capacity to organize consumer science studies.

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

Know the basics of wine production;
Know the declination of wine tourism, viticulture and oenology
Experience of a company laboratory of sustainable organic agriculture - low environmental impact wine production

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

Educational objectives

Basic knowledge on the preparation of fermented foods