Gastronomic and wellness sciences, cultures and politics

Educational objectives

The course aims to provide the student with knowledge on the influence of the components of the different production systems on the quality and safety of products of plant and animal origin. In particular, the plant production module aims to provide the tools for the evaluation of the quality of herbaceous, fruit and vegetable crops and the most appropriate cultivation techniques for quality production in relation to environmental conditions and market needs. The animal production module aims to provide the tools for the evaluation of the quality of food of animal origin (milk, meat and eggs) and of the most appropriate breeding systems to obtain quality production respecting animal health and welfare and environment.

Educational objectives

knowledge of the main agricultural and livestock production systems, of the indicators of the quality of food of vegetable and animal origin and of the criteria for the sustainability of agro-zootechnical production

Educational objectives

knowledge of the main agricultural and livestock production systems, of the indicators of the quality of food of vegetable and animal origin and of the criteria for the sustainability of agro-zootechnical production

Educational objectives

knowledge of the main agricultural and livestock production systems, of the indicators of the quality of food of vegetable and animal origin and of the criteria for the sustainability of agro-zootechnical production

Educational objectives

knowledge of the main agricultural and livestock production systems, of the indicators of the quality of food of vegetable and animal origin and of the criteria for the sustainability of agro-zootechnical production

Educational objectives

Acquisition of skills in the field of Gastronomic Sciences

Educational objectives

At the end of the course, students will be able to:

Thoroughly describe the biological and cultural evolution of our species, with particular reference to evolutionary adaptations (bipedalism, encephalization, metabolic changes) and the lifestyles of our ancestors.
Critically analyze specific case studies on evolutionary, biological, and nutritional aspects, evaluating the impact of environmental, technological, and cultural factors on the evolution of human nutrition, from the diet of primates to the adoption of agriculture.
Integrate biological, ecological, and cultural perspectives.
Develop and clearly present structured analyses of data and case studies related to human evolution.
Develop a critical and interdisciplinary approach to independently explore topics related to the interaction between biology, ecology, and culture in human evolution, in relation to the evolution and history of nutrition.

Educational objectives

Basic knowledge of mathematics
Collettivo e unità statistiche. Caratteri e scale di misura. Mutabili e variabili statistiche. Distribuzioni di frequenza. Rappresentazioni grafiche. Misure di posizione e di variabilità.
Mutabili e Variabili statistiche bivariate. Distribuzione di frequenze congiunte, marginali e condizionate. La covarianza e il rapporto di correlazione lineare.

Educational objectives

Basic knowledge of mathematics
Collettivo e unità statistiche. Caratteri e scale di misura. Mutabili e variabili statistiche. Distribuzioni di frequenza. Rappresentazioni grafiche. Misure di posizione e di variabilità.
Mutabili e Variabili statistiche bivariate. Distribuzione di frequenze congiunte, marginali e condizionate. La covarianza e il rapporto di correlazione lineare.

Educational objectives

Acquisition of skills in the field of Gastronomic Sciences

Educational objectives

Understanding the fundamental concepts of processing industries, including the classification of unit operations.
Ability to use physical quantities and international units of measurement, as well as conversion tables.
Understanding the thermal properties of water and food, including heat transmission through convection, conduction, and radiation.
Knowledge of principles and systems for heating and cooling food products.
Understanding industrial thermal processes, such as pasteurization/sterilization, including concepts of thermal death kinetics and lethality.
Ability to assess the chemical and physical effects of food cooking, as well as to identify and apply various traditional and innovative cooking methods.
Knowledge of characteristics and specific cooking methods for meat, fish, vegetables, and pasta.

Educational objectives

The course has the following aims: (1) to provide the student with basic knowledge of biology, anatomy and taxonomy of plants and animals, as well as of the interactions between organisms and the environment, including both its biotic and abiotic components; (2) provide the tools to understand the importance of plant and animal biodiversity for food biodiversity and the nutritional quality of the diet, with particular attention to the Mediterranean Diet; (3) to analyse sustainable development issues (UN 2030 Agenda) where the acquired knowledge can be used to implement sustainable food production systems, with particular reference to their initial stages and in a context of ongoing climate change.

Educational objectives

The botany part of this course provides students with basic knowledge of the chemistry, biology and taxonomy of plants, especially flowering plants (Angiospermae). Students will be able to describe the structure of the edible parts of plants of agri-food interest, and relate their structure and function in the plant to nutritional and/or nutraceutical properties.

Educational objectives

The botany part of this course provides students with basic knowledge of the chemistry, biology and taxonomy of plants, especially flowering plants (Angiospermae). Students will be able to describe the structure of the edible parts of plants of agri-food interest, and relate their structure and function in the plant to nutritional and/or nutraceutical properties.

Educational objectives

General chemistry; Statistic; Agricultural production and sustainability

Educational objectives

Knowledge and understanding: knowledge and ability to interpret the main regulations in the field of food safety and the concepts and methods of quality and sustainability in the agro-food industry.
Applied knowledge and understanding: ability to apply risk analysis and use suitable tools for the control and management of quality and sustainability in the agri-food industry.
Independence of judgement: ability to analyze the different situations of a production context and to correctly plan actions and interventions to improve the quality, safety and sustainability of production in the food industry.
Communication skills: ability to communicate at company level and to third parties the technical choices made regarding the maintenance of quality, safety and sustainability in the agri-food industry.
Ability to learn: ability to deepen and update one's knowledge relating to maintaining quality, safety and sustainability in the agri-food industry

Educational objectives

Knowledge and understanding: knowledge and ability to interpret the main regulations in the field of food safety and the concepts and methods of quality and sustainability in the agro-food industry.
Applied knowledge and understanding: ability to apply risk analysis and use suitable tools for the control and management of quality and sustainability in the agri-food industry
Independence of judgement: ability to analyze the different situations of a production context and to correctly plan actions and interventions to improve the quality, safety and sustainability of production in the food industry.
Communication skills: ability to communicate at company level and to third parties the technical choices made regarding the maintenance of quality, safety and sustainability in the agri-food industry
Ability to learn: ability to deepen and update one's knowledge relating to maintaining quality, safety and sustainability in the agri-food industry

Educational objectives

Knowledge and understanding: knowledge and ability to interpret the main regulations in the field of food safety and the concepts and methods of quality and sustainability in the agro-food industry.
Applied knowledge and understanding: ability to apply risk analysis and use suitable tools for the control and management of quality and sustainability in the agri-food industry.
Independence of judgement: ability to analyze the different situations of a production context and to correctly plan actions and interventions to improve the quality, safety and sustainability of production in the food industry.
Communication skills: ability to communicate at company level and to third parties the technical choices made regarding the maintenance of quality, safety and sustainability in the agri-food industry.
Ability to learn: ability to deepen and update one's knowledge relating to maintaining quality, safety and sustainability in the agri-food industry.

Educational objectives

Knowledge and understanding: knowledge and ability to interpret the main regulations in the field of food safety and the concepts and methods of quality and sustainability in the agro-food industry.
Applied knowledge and understanding: ability to apply risk analysis and use suitable tools for the control and management of quality and sustainability in the agri-food industry.
Independence of judgement: ability to analyze the different situations of a production context and to correctly plan actions and interventions to improve the quality, safety and sustainability of production in the food industry.
Communication skills: ability to communicate at company level and to third parties the technical choices made regarding the maintenance of quality, safety and sustainability in the agri-food industry.
Ability to learn: ability to deepen and update one's knowledge relating to maintaining quality, safety and sustainability in the agri-food industry

Educational objectives

Knowledge and understanding: knowledge and ability to interpret the main regulations in the field of food safety and the concepts and methods of quality and sustainability in the agro-food industry.
Applied knowledge and understanding: ability to apply risk analysis and use suitable tools for the control and management of quality and sustainability in the agri-food industry.
Independence of judgement: ability to analyze the different situations of a production context and to correctly plan actions and interventions to improve the quality, safety and sustainability of production in the food industry.
Communication skills: ability to communicate at company level and to third parties the technical choices made regarding the maintenance of quality, safety and sustainability in the agri-food industry.
Ability to learn: ability to deepen and update one's knowledge relating to maintaining quality, safety and sustainability in the agri-food industry

Educational objectives

Acquisition of knowledge on the links between food, territory, technology, and healthy eating.

Educational objectives

The course aims to provide the basic principles of food science: function and characteristics of nutrients and bioactive molecules, energy requirements and metabolism and of the main nutrients, bioavailability, physiological mechanisms that regulate the hunger/satiety relationship, interaction between food/nutrition and the human organism, dietary models and nutritional quality.

Educational objectives

The course aims to provide the basic principles of nutritional science: function and properties of nutrients and bioactive molecules, energy requirements and major nutrients, energy metabolism, bioavailability of nutrients, physiological mechanisms regulating the hunger/satiety balance, food/nutrition interaction with the human body, dietary patterns and dietary quality.

Educational objectives

The course aims to provide the basic principles of food science: function and characteristics of nutrients and bioactive molecules, energy requirements and metabolism and of the main nutrients, bioavailability, physiological mechanisms that regulate the hunger/satiety relationship, interaction between food/nutrition and the human organism, dietary models and nutritional quality.

Educational objectives

Students will know some aspects of food chemistry relating to the supply chain on which the stage will be based

Educational objectives

The course aims to provide students with fundamental knowledge relating to eating habits, the physiopathology of diseases characterised by an altered state of nutrition, and the role that nutrition (including functional nutrition) can play in the prevention of chronic-degenerative diseases in all age groups.

Educational objectives

The course aims to provide students with fundamental knowledge relating to eating habits, the physiopathology of diseases characterised by an altered state of nutrition, and the role that nutrition (including functional nutrition) can play in the prevention of chronic-degenerative diseases in all age groups.

Educational objectives

The course aims to provide students with fundamental knowledge relating to eating habits, the physiopathology of diseases characterised by an altered state of nutrition, and the role that nutrition (including functional nutrition) can play in the prevention of chronic-degenerative diseases in all age groups.

Educational objectives

The course aims to provide students with fundamental knowledge relating to eating habits, the physiopathology of diseases characterised by an altered state of nutrition, and the role that nutrition (including functional nutrition) can play in the prevention of chronic-degenerative diseases in all age groups.

Educational objectives

The course aims to provide students with fundamental knowledge relating to eating habits, the physiopathology of diseases characterised by an altered state of nutrition, and the role that nutrition (including functional nutrition) can play in the prevention of chronic-degenerative diseases in all age groups.

Educational objectives

The course aims to provide students with fundamental knowledge relating to eating habits, the physiopathology of diseases characterised by an altered state of nutrition, and the role that nutrition (including functional nutrition) can play in the prevention of chronic-degenerative diseases in all age groups.

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 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. Moreover the course aims at supporting students in understanding agri-food marketing from the firm, market and customer points of view.

Educational objectives

Acquisition of theoretical and practical skills in the field of Gastronomic Sciences

Educational objectives

Basic knowledge of chemistry related to food composition and the main enzymatic and non-enzymatic transformations

Educational objectives

Basic knowledge of chemistry related to food composition and the main enzymatic and non-enzymatic transformations

Educational objectives

Objectives: The objective of the course is to introduce the student to the factors involved in the sensory perception of a food, the various types of sensory analysis, the correct methods of carrying out sensory tests and analyzing the results. Furthermore, the course aims to illustrate the importance of sensory analysis in quality control and to provide the basic principles of consumer science.

Educational objectives

Understanding the issues related to food supply chains

Educational objectives

The degree in "Sciences, cultures and gastronomic policies for well-being" is achieved by passing a final test, consisting of a discussion of a written paper, written by the student under the guidance of a supervisor teacher, in front of a commission. The essay must concern a theme relating to one or more disciplines of the study path with the aim of making the most of the experience gained during the three years of the course.
In addition to the essay, the presentation and illustration skills of the topic covered and the critical discussion of the same will also be evaluated.