Insegnamenti | Course catalogue

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Curriculum(s) for 2024 - Gastronomic and wellness sciences, cultures and politics (32936)

Single curriculum

Lesson [SSD] [Language]	Year	Semester	CFU
10592434 \| CHEMISTRY [CHIM/06, CHIM/02, CHIM/03] [ITA]	1st	1st	9
GENERAL CHEMISTRY [CHIM/06] [ITA]	1st	1st	3
ORGANIC CHEMISTRY [CHIM/02] [ITA]	1st	1st	3
PHYSICAL CHEMISTRY [CHIM/03] [ITA]	1st	1st	3
10616611 \| AGRI-FOOD PRODUCTION AND SUSTAINABILITY [AGR/04, AGR/19, AGR/03, AGR/02] [ITA]	1st	1st	12
QUALITY AND SAFETY VEGETABLE FOOD 3 [AGR/04] [ITA]	1st	1st	1
QUALITY AND SAFETY VEGETABLE FOOD 1 [AGR/19] [ITA]	1st	1st	6
QUALITY AND SAFETY VEGETABLE FOOD 2 [AGR/03] [ITA]	1st	1st	1
QUALITY AND SAFETY ANIMAL FOOD [AGR/02] [ITA]	1st	1st	4
AAF1188 \| FOR THE KNOWLEDGE OF AT LEAST ONE FOREIGN LANGUAGE [N/D] [ITA]	1st	1st	6
AAF1924 \| STAGE I [N/D] [ITA]	1st	1st	2
10612196 \| ANTHROPOLOGY AND EPIDEMIOLOGY APPLIED TO GASTRONOMIC SCIENCES [SECS-S/01, BIO/08] [ITA]	1st	2nd	11
ANTHROPOLOGY [SECS-S/01] [ITA]	1st	2nd	4
STATISTICS [BIO/08] [ITA]	1st	2nd	7
10592473 \| FOOD HISTORY AND GEOGRAPHY [M-GGR/01, M-GGR/02, M-STO/01, M-STO/04] [ITA]	1st	2nd	12
GEOGRAPHY OF FOOD AND GASTRONOMY [M-GGR/01] [ITA]	1st	2nd	3
CONTEMPORARY HISTORY OF FOOD AND GASTRONOMY [M-GGR/02] [ITA]	1st	2nd	3
ANCIENT HISTORY OF FOOD AND GASTRONOMY [M-STO/01] [ITA]	1st	2nd	3
POLITICAL ECONOMIC GEOGRAPHY [M-STO/04] [ITA]	1st	2nd	3
AAF1925 \| STAGE II [N/D] [ITA]	1st	2nd	2
AAF2474 \| SUSTAINABILITY SCIENCES IN MEDICINE AND DENTISTRY [N/D] [ITA]	1st	2nd	2
10591733 \| GASTRONOMIC TECHNIQUES AND TECHNOLOGIES [AGR/15] [ITA]	2nd	1st	6
10612218 \| QUALITY MANAGEMENT AND SUSTAINABILITY OF AGRI-FOOD SYSTEMS [MED/07, SECS-P/13, CHIM/11] [ITA]	2nd	1st	14
MICROBIOLOGY AND CLINICAL MICROBIOLOGY [MED/07] [ITA]	2nd	1st	3
FOOD MICROBIOLOGY [SECS-P/13] [ITA]	2nd	1st	5
QUALITY AND SUSTAINABILITY MANAGEMENT [CHIM/11] [ITA]	2nd	1st	6
10592471 \| FOOD BIODIVERSITY AND ECOLOGY [BIO/01, BIO/05, BIO/07] [ITA]	2nd	1st	9
QUALITY OF THE PRODUCTION OF FOOD OF VEGETABLE ORIGIN [BIO/01] [ITA]	2nd	1st	3
ECOSYSTEM AND BIODIVERSITY APPLIED TO THE AGRO-FOOD SECTOR [BIO/05] [ITA]	2nd	1st	3
QUALITY OF THE PRODUCTION OF FOODSTUFFS OF ANIMAL ORIGIN [BIO/07] [ITA]	2nd	1st	3
AAF1931 \| SENSORY ANALYSIS [N/D] [ITA]	2nd	1st	2
AAF1936 \| PHYSICAL CHEMISTRY OF FOOD PREPARATIONS [N/D] [ITA]	2nd	1st	1
AAF1926 \| STAGE III [N/D] [ITA]	2nd	1st	3
Elective course [N/D] [ITA]	2nd	1st	12
10591738 \| CHEMISTRY OF FOODS AND GASTRONOMIC TRANSFORMATIONS [CHIM/11, CHIM/10] [ITA]	2nd	2nd	9
CHEMISTRY OF FOODS [CHIM/11] [ITA]	2nd	2nd	3
FERMENTATION CHEMISTRY AND BIOTECHNOLOGIES [CHIM/10] [ITA]	2nd	2nd	6
10591739 \| FOOD SCIENCE [BIO/10, MED/49] [ITA]	2nd	2nd	6
APPLIED DIETETICAL TECHNICAL SCIENCES [BIO/10] [ITA]	2nd	2nd	3
BIOCHEMISTRY [MED/49] [ITA]	2nd	2nd	3
AAF1933 \| GASTRONOMIC TECHNIQUES AND TECHNOLOGIES APPLIED TO THE PRODUCTION OF WINE [N/D] [ITA]	2nd	2nd	1
AAF1937 \| BIOTECHNOLOGY LABORATORY FOR FERMENTED PRODUCTS [N/D] [ITA]	2nd	2nd	2
AAF1927 \| STAGE IV [N/D] [ITA]	2nd	2nd	4
10591741 \| PATHOPHYSIOLOGY OF FEEDING AND ALTERATIONS OF NUTRITIONAL STATUS [MED/09, MED/12, MED/28, MED/38, MED/13] [ITA]	3rd	1st	15
INTERNAL MEDICINE [MED/09] [ITA]	3rd	1st	3
GASTROENTEROLOGY [MED/12] [ITA]	3rd	1st	3
ENDOCRINOLOGY [MED/28] [ITA]	3rd	1st	3
PEDIATRICS [MED/38] [ITA]	3rd	1st	3
ODONTOSTOMATOLOGICAL DISEASES [MED/13] [ITA]	3rd	1st	3
AAF1928 \| STAGE V [N/D] [ITA]	3rd	1st	3
10592469 \| COMMUNICATION AND ECONOMY IN AGRICULTURAL AND GASTRONOMIC AREAS [SECS-P/07, SPS/08, L-ART/06] [ITA]	3rd	1st	10
IN AGRICULTURAL AND GASTRONOMIC AREAS [SECS-P/07] [ITA]	3rd	1st	4
CINEMA PHOTOGRAPHY AND TELEVISION IN GASTRONOMIC FIELD [SPS/08] [ITA]	3rd	1st	3
COMMUNICATION IN GASTRONOMIC ENVIRONMENT [L-ART/06] [ITA]	3rd	1st	3
10592470 \| COMMUNICATION AND MARKETING OF FOOD AND GASTRONOMIC CULTURE [SECS-P/08, L-ART/06, SPS/08] [ITA]	3rd	1st	10
AAF1935 \| LABORATORY FOR FOOD SAFETY [N/D] [ITA]	3rd	1st	2
10592472 \| SENSORY ANALYSIS OF FOODS [AGR/15, M-PSI/02] [ITA]	3rd	2nd	9
PSYCHOBIOLOGY AND FOOD PSYCHOLOGY [AGR/15] [ITA]	3rd	2nd	6
SENSORY ANALYSIS [M-PSI/02] [ITA]	3rd	2nd	3
10592467 \| EDUCATION TRAINING AND RIGHT IN AGRICULTURE [MED/49, M-PSI/04, IUS/03] [ITA]	3rd	2nd	12
COLLECTIVE RESTAURANT [MED/49] [ITA]	3rd	2nd	4
RIGHT IN AGRICULTURE [M-PSI/04] [ITA]	3rd	2nd	4
EDUCATION AND TRAINING IN FOOD [IUS/03] [ITA]	3rd	2nd	4
10592469 \| COMMUNICATION AND ECONOMY IN AGRICULTURAL AND GASTRONOMIC AREAS [SECS-P/07, SPS/08, L-ART/06] [ITA]	3rd	2nd	10
10592470 \| COMMUNICATION AND MARKETING OF FOOD AND GASTRONOMIC CULTURE [SECS-P/08, L-ART/06, SPS/08] [ITA]	3rd	2nd	10
MARKETING AND CORPORATE ORGANIZATION [SECS-P/08] [ITA]	3rd	2nd	4
SOCIOLOGY OF CULTURAL AND COMMUNICATIVE PROCESSES [L-ART/06] [ITA]	3rd	2nd	3
ETHICS OF COMMUNICATION IN GASTRONOMIC ENVIRONMENT [SPS/08] [ITA]	3rd	2nd	3
AAF1934 \| QUALITY AND CERTIFICATION OF FOOD PRODUCTS [N/D] [ITA]	3rd	2nd	2
AAF1929 \| STAGE VI [N/D] [ITA]	3rd	2nd	4
AAF1002 \| FINAL TEST [N/D] [ITA]	3rd	2nd	4

Lesson [SSD] [Language]	Year	Semester	CFU
AAF2474 \| SUSTAINABILITY SCIENCES IN MEDICINE AND DENTISTRY [N/D] [ITA]	1st	2nd	2

Lesson [SSD] [Language]	Year	Semester	CFU
AAF1931 \| SENSORY ANALYSIS [N/D] [ITA]	2nd	1st	2
AAF1936 \| PHYSICAL CHEMISTRY OF FOOD PREPARATIONS [N/D] [ITA]	2nd	1st	1
AAF1933 \| GASTRONOMIC TECHNIQUES AND TECHNOLOGIES APPLIED TO THE PRODUCTION OF WINE [N/D] [ITA]	2nd	2nd	1
AAF1937 \| BIOTECHNOLOGY LABORATORY FOR FERMENTED PRODUCTS [N/D] [ITA]	2nd	2nd	2

Lesson [SSD] [Language]	Year	Semester	CFU
10592469 \| COMMUNICATION AND ECONOMY IN AGRICULTURAL AND GASTRONOMIC AREAS [SECS-P/07, SPS/08, L-ART/06] [ITA]	3rd	2nd	10
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.
10592470 \| COMMUNICATION AND MARKETING OF FOOD AND GASTRONOMIC CULTURE [SECS-P/08, L-ART/06, SPS/08] [ITA]	3rd	2nd	10
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.
MARKETING AND CORPORATE ORGANIZATION [SECS-P/08] [ITA]	3rd	2nd	4
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.
SOCIOLOGY OF CULTURAL AND COMMUNICATIVE PROCESSES [L-ART/06] [ITA]	3rd	2nd	3
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.
ETHICS OF COMMUNICATION IN GASTRONOMIC ENVIRONMENT [SPS/08] [ITA]	3rd	2nd	3
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.

Lesson [SSD] [Language]	Year	Semester	CFU
AAF1935 \| LABORATORY FOR FOOD SAFETY [N/D] [ITA]	3rd	1st	2
Educational objectives the acquisition of practical knowledge related to sampling techniques, to the analysis of food processes, to the calculation procedures and to the expression of the result obtained together with the estimation of uncertainty
AAF1934 \| QUALITY AND CERTIFICATION OF FOOD PRODUCTS [N/D] [ITA]	3rd	2nd	2
Educational objectives knowledge of quality parameters and environmental protection, such as biological and certified, able to enhance the traditional products and typical products that are among the main features of small and medium Italian industries in the agri-food sector