Dietistic

Introduction to Commodity Science: goods, the agri-food system, and food raw materials, food characterization, food classification. Food Safety: hygiene, traceability, and tracking. Food Quality: Food Quality Certification, Product Certifications (Organic, PDO, PGI, TSG, etc.). Packaging: packaging functions and categories, innovative packaging (smart, active, and edible packaging). Labeling: regulatory developments, mandatory food labeling requirements, nutritional and health claims. The Ecological Footprint of Agri-Food Systems, Sustainable

Do not need prerequisites

Dalla Torre G., Maddaloni L., Ruggieri R., Vinci G., «Alimentazione nella ristorazione collettiva-Gestione, qualità e sicurezza" Edizioni Nuova Cultura, 2021 – Chapters 1, 2, 4, 5, 9, 11, 12, 13. Notes and lecture notes by the course owner.

Frontal lessons with team work and business cases.

Attendance mandatory

To pass the exam it is necessary to achieve a grade of not less than 18/30. The student must demonstrate that he has acquired a sufficient and basic knowledge of the topics included in the program, and that he is able to reason and connect them. To achieve a score of 30/30 cum laude, the student must instead demonstrate that he has acquired an excellent knowledge of all the topics covered during the course, being able to connect them in a logical and coherent way. Attendance, active participation, reasoning skills and self-study also contribute to the evaluation.

Frontal lessons with team work and business cases.