PROJECT WORK Single channel
Chair (Coordinator) and Rapporteur: SILVIA MIGLIACCIO
Lecturers
Objectives
Development of practical models based on theoretical knowledge and analytical tools useful for understanding the close link between innovation, quality and sustainability in the agri-food supply chain sector; the physical-chemical characteristics of raw materials obtained through sustainable processes (e.g. “chemical free”); recovery and recycling of waste and production materials; certifications as a tool for improving sustainability in the sector; the supply chain in a circular economy and environmental protection perspective; hospitality in the cellar and in companies in the supply chain as a synergy between production, tourism and culture
- Academic year2026/2027
- Degree program to which the course belongsManagement of gastronomic sciences for wellbeing - delivered in blended mode
- Lesson codeAAF2587
- Year and semester2nd year - 2nd semester
- Activity typeUlteriori attività formative (art.10, comma 5, lettera d)
- Academic areaTirocini formativi e di orientamento
- Mandatory presenceNo
- LanguageITA
- CFU9 CFU
- Total duration225 hours
- Hours distribution225 others hours