Management of gastronomic sciences for wellbeing

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."

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.

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.

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.

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).

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.

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.

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.

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.

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.

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

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.

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.

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.