Quality and Sustainability Innovation in the Wine and Hospitality Supply Chain

Course objectives

The objectives of the course are to provide: theoretical knowledge and analytical tools useful for understanding the close connection between innovation, quality and sustainability in the wine sector; knowledge of the physico-chemical characteristics of raw materials obtained through sustainable chemical-free processes; recovery and recycling of production waste and materials; certifications as a tool for improving sustainability in the wine sector; the supply chain with a view to circular economy and environmental protection; hospitality in the winery as a synergy between production, tourism and culture.

Channel 1
MARCO RUGGERI Lecturers' profile

Program - Frequency - Exams

Course program
Classification and characterization of food products Production cycle and technological innovation Agri-food sector: agriculture, food industry and distribution channels Product and production supply chains Food safety: main regulatory aspects Food quality: definitions, volunteer rules and certification Quality Laws (DOP, IGP, STG), organic production The Italian wine sector: main features and market data The wine: history and evolution The vine and the weather The main wine features: production and composition aspects The wine classification and labelling Quality designation of origin in the wine sector Wine defects, frauds and principal chemical analysis Sustainability and circular economy Ecodesign Wine by-products and their possible use ISO 14000 Life Cycle assessment, Carbon and Water Footprint Wine tourism, enogastronomy tours and enotouristic tours Advertising, communication and investments Hospitality
DONATELLA RESTUCCIA Lecturers' profile
  • Lesson code10599076
  • Academic year2024/2025
  • CourseManagement of gastronomic sciences for wellbeing
  • CurriculumWine & hospitality management
  • Year2nd year
  • Semester1st semester
  • SSDSECS-P/13
  • CFU6
  • Subject areaScienze statistiche, economiche e aziendali