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Curriculum(s) for 2025 - Management of gastronomic sciences for wellbeing (33566)

Single curriculum

1st year

LessonSemesterCFUSSDLanguage
10599058 | Budget Administration and Management Control 1st6SECS-P/07ITA

Educational objectives

The goal is to provide the principles for economic and financial management for a company operating in the wine and hospitality sector or in the catering sector.
10615919 | Memory Territories and Culture1st6M-STO/01, M-GGR/01ITA

Educational objectives

To explore the relationship between place and culture, and to examine collective memory, to develop tools for promoting local gastronomy as part of the intangible cultural heritage.
Geography1st3M-STO/01ITA

Educational objectives

The objective is to provide principles for cultural, historical, and territorial enhancement through an integrated approach that combines historical research with digital strategies, with particular emphasis on tools and communication campaigns aimed at promoting identity, memory, and a sense of belonging to the territory.
Medieval history1st3M-GGR/01ITA

Educational objectives

To explore the relationship between place and culture, and to examine collective memory, to develop tools for promoting local gastronomy as part of the intangible cultural heritage.
10615920 | Community and international agricultural law1st6IUS/03ITA

Educational objectives

The course is aimed at providing students with an in-depth and critical knowledge of agricultural law in its national, EU and international dimension through the analysis of the discipline of the agri-food market. In this way, the study of agricultural and food law will be taken care of, with particular attention to the issue of responsibility and food information, placed in the broader framework of European regulatory production in the field of consumer protection.
10599067 | Organization of HoReCa Sector Companies2nd6SECS-P/10ITA

Educational objectives

The course transmits to students basic theoretical and practical knowledge on the design, operation and change of an organization with particular reference to the specificities of companies operating in the HoReCa sector.

10599071 | Pharmaceutical Biology2nd9MED/49, BIO/15ITA

Educational objectives

The teaching aims to provide knowledge and skills related to the use of plants for nutritional purposes, medicinal plants, wild herbs (i.e. phytoalimurgy).

Pharmaceutical Biology2nd6MED/49ITA

Educational objectives

The objective is to provide the principles of nutrient utilization at the cellular level and the nutritional aspects associated with microbial flora
Applied Dietary Sciences2nd3BIO/15ITA

Educational objectives

The teaching aims to provide knowledge and skills related to the use of plants for nutritional purposes, medicinal plants, wild herbs (i.e. phytoalimurgy).

AAF1164 | OTHER LANGUAGE SKILLS2nd6N/DITA

Educational objectives

The course aims to increase language skills in order to acquire the ability to deal with international interlocutors (companies and institutions).
Sensory and chemical analysis of foods
FOOD TECHNOLOGIES AND FOOD DESIGN
New group

2nd year

LessonSemesterCFUSSDLanguage
10615922 | Innovation and sustainability in the food chain1st6CHIM/12, SECS-P/13ITA

Educational objectives

The goal of the course is related to the knowledge of the Italian agri-food sector (AFS) and its production processes;
the main innovation in the AFS and their effects on its components; the sustinability issues related to proper disposal and reuse of by-products and waste, including food packaging; the main sustainability techniques and tools.
Commodity sciences1st2CHIM/12ITA

Educational objectives

The aim of the course is to provide an introduction to the scientific basis of sustainability of agrifood systems. Starting from Environmental Physical Chemistry, it will discuss sustainability reports from different points of view, and supply chain innovation within the framework of national and European rules.
Environmental chemistry1st4SECS-P/13ITA

Educational objectives

The goal of the course is related to the knowledge of the Italian agri-food sector (AFS) and its production processes;
the main innovation in the AFS and their effects on its components; the sustinability issues related to proper disposal and reuse of by-products and waste, including food packaging; the main sustainability techniques and tools.
Elective course1st9N/DITA
10599075 | Quality in Services and Customer Satisfaction2nd6SECS-P/13ITA

Educational objectives

The course deals with the issue of quality in services.

AAF2586 | STAGE I2nd6N/DITA

Educational objectives

Acquisition of skills in the field of Gastronomic Science Management for wellness
AAF2426 | Digital laboratory2nd6N/DITA

Educational objectives

Development of digital models for simulating work activities, in particular addressing and acquiring knowledge and practical methods for communicating via the web.
AAF2587 | PROJECT WORK2nd9N/DITA

Educational 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
AAF1010 | FINAL TEST2nd12N/DITA
ECONOMY AND COMMUNICATION OF THE FOOD CHAIN

Optional groups

Sensory and chemical analysis of foods: The student must acquire 9 CFU from the following exams
LessonYearSemesterCFUSSDLanguage
10615921 | Sensorial analysis1st1st9AGR/15ITA

Educational objectives

"This course offers advanced insights into microorganisms that serve as indicators of food quality—including beneficial, spoilage, and pathogenic species—and examines the ecophysiological parameters influencing their growth, alongside relevant control strategies. Special emphasis is placed on the role of microorganisms and biotechnological processes in shaping the nutritional, functional, sensory, and technological qualities of food products, as well as in determining their shelf-life."
10599128 | Microbiology and Chemistry of Food1st1st9AGR/16, CHIM/10ITA

Educational objectives

The course, aims at providing to students a deeper knowledge of some notions, already addressed in the Food chemistry course at the second year of the bachelor’s degree.
Acquisition of basic knowledge on microorganisms associated to food quality (useful, spoilage, pathogenic), on the eco-physiological parameters affecting their growth, and control methods. The course will also focus on the role of microorganisms and biotechnological processes on the nutritional, functional, organoleptic, technological features and the shelf-life of foods.
Food Chemistry1st1st6AGR/16ITA

Educational objectives

The course, aims at providing to students a deeper knowledge of some notions, already addressed in the Food chemistry course at the second year of the bachelor’s degree.
Acquisition of basic knowledge on microorganisms associated to food quality (useful, spoilage, pathogenic), on the eco-physiological parameters affecting their growth, and control methods. The course will also focus on the role of microorganisms and biotechnological processes on the nutritional, functional, organoleptic, technological features and the shelf-life of foods.
Agricultural Microbiology1st1st3CHIM/10ITA

Educational objectives

The course, aims at providing to students a deeper knowledge of some notions, already addressed in the Food chemistry course at the second year of the bachelor’s degree.
Acquisition of basic knowledge on microorganisms associated to food quality (useful, spoilage, pathogenic), on the eco-physiological parameters affecting their growth, and control methods. The course will also focus on the role of microorganisms and biotechnological processes on the nutritional, functional, organoleptic, technological features and the shelf-life of foods.
FOOD TECHNOLOGIES AND FOOD DESIGN: The student must acquire 6 CFU from the following exams
LessonYearSemesterCFUSSDLanguage
10599064 | Oenological Technologies1st2nd6AGR/15ITA

Educational objectives

To provide knowledge on the chemical, biochemical and microbiological phenomena that intervene in the course of winemaking, as well as the skills for the control of process variables and the management of wine production techniques and technologies (white, red, rosé and sparkling wines).

10599066 | Food design and packaging for the circular economy1st2nd6AGR/15ITA

Educational objectives

The course aims to provide students with the basic knowledge needed to
- Evaluate the main elements that characterize the food system and its environmental impact, including the management of the end of life of waste.
- Know the basic elements of the circular economy and some relevant case studies.
- Learn about the innovative trends in the food and beverage industry.
- Know the definition and classification of Food Design and some examples of interaction with research and development in the food industry.
New group: The student must acquire 6 CFU from the following exams
LessonYearSemesterCFUSSDLanguage
10616927 | Scienza dell'alimentazione e alterazioni funzionali dell'apparato stomatognatico1st2nd6MED/28, MED/49ITA

Educational objectives

The training objectives of the course will provide a basic knowledge of the oral microbiome as well as the etiology of diseases of infectious origin limited to the oral cavity such as dental caries and periodontal diseases. Furthermore, the course aims to provide the learning tools related to the metabolic and immunological influence that the human
microbiome exerts on other apparatuses, such as the intestine. In this perspective, the relationships between the oral and the systemic compartment are studied, and more properly those between the oral and intestinal microbiome, as the site for the potential development of autoimmune diseases.
Malattie odontostamatologiche1st2nd3MED/28ITA

Educational objectives

The training objectives of the course will provide a basic knowledge of the oral microbiome as well as the etiology of diseases of infectious origin limited to the oral cavity such as dental caries and periodontal diseases. Furthermore, the course aims to provide the learning tools related to the metabolic and immunological influence that the human
microbiome exerts on other apparatuses, such as the intestine. In this perspective, the relationships between the oral and the systemic compartment are studied, and more properly those between the oral and intestinal microbiome, as the site for the potential development of autoimmune diseases.
Scienze Dietetiche1st2nd3MED/49ITA

Educational objectives

To provide the basics of gastrointestinal physiology, the relationship between oral health and systemic diseases (celiac disease and oral cavity, diabetes mellitus and oral cavity), nutrition and caries, to develop the ability to use specific nomenclature and appropriate clinical-nutritional terminology.
10599069 | Food and Nutrition Sciences1st2nd6MED/49, MED/13ITA

Educational objectives

The course aims to provide knowledge and skills concerning endocrinological and metabolic aspects of eating behaviour.
The course aims to provide knowledge and skills concerning basic aspects of food science.
Endocrinology1st2nd3MED/49ITA

Educational objectives

The aim of the course is to provide knowledge and skills related to nutrition and commercial foods, such as nutraceuticals, functional foods, foods used by people with intolerances.
STAGE The aim will be to acquire skills in the field of Management of Gastronomic Sciences for Wellbeing
Applied Dietary Sciences1st2nd3MED/13ITA

Educational objectives

The goal is to acquire a foundational understanding of endocrinology in order to grasp the interactions between the hormonal system, nutrition, and metabolism, and to consciously apply this knowledge within the food, wine, and wellness-related choices explored in this degree program.
ECONOMY AND COMMUNICATION OF THE FOOD CHAIN: The student must acquire 6 CFU from the following exams
LessonYearSemesterCFUSSDLanguage
10599073 | Economy and Governance of the Agri-food Sectors2nd1st6AGR/01ITA

Educational objectives

The course aims to provide students with an introductory and, at the same time, rigorous framework of the main analysis tools used in the study of food supply chains and the food policies. Moreover, the course will offer elements of evaluation on the structures and performance of the agri-food industry, food distribution and consumption in the E.U. and in Italy, as well as the main issues related to agriculture and nutrition in a global economy. Finally, a monographic part of the course will be dedicated to the peculiarities of the wine supply chain.
10616748 | Communication in the food sector2nd1st6SPS/08ITA

Educational objectives

The goal is to acquire the skills to evaluate communication strategies in the food sector, analyzing the cultural and social dynamics of food and recognizing its effects on people's well-being.