Gastronomic and wellness sciences, cultures and politics

Raw materials and production dynamics: goods, the agri-food system and food raw materials, food characterization, food classification. Food Safety: hygiene package, HCCP, traceability and tracking. Food Quality: System certifications (ISO 9000, ISO 14000, ISO 22000). Product certifications (Organic, PDO, PGI, TSG, etc.). Packaging: packaging functions and categories, functional packaging (smart, active, and edible packaging). Labeling: regulatory developments, mandatory food labeling requirements, nutritional and health claims. Examples of labeling for some food products. Ecological footprint of agri-food systems. Sustainable Development: Life Cycle Thinking, Life Cycle Assessment (UNI EN ISO 14040 and 14044), Life Cycle Sustainability Assessment (E-LCA, LCC, S-LCA). Food waste.

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 – Capitoli 1, 2, 4, 5, 9, 11, 12, 13. Notes and lecture notes by the course owner.

Attendance is not 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 business cases.