Gastronomic and wellness sciences, cultures and politics

The course has the aim of providing the students with the necessary skills to comprehend the set of rules related to every aspect of food and products for use in food (production, transformation, conservation, marketing). Particular attention will be paid to: food safety, correct information to the consumer, publicity, products labelling, certifications. Issues related to the agri-food governance will also be dealt. Moreover, Aim of this course is to provide students with the appropriate methodological tools necessary to ensure that the information received and the professional skills acquired during the Degree Course are effectively transferred to the users with whom the graduate in "Sciences, Cultures and Culinary Policies for Wellness " will be found to operate. The course also aims to train students on the stages of human development and how the different eating habits can impact on the cerebral development at a structural and cognitive level. The aim of the course is also to illustrate to the student the issues and the potentialities related to the application of the gastronomic sciences to the collective catering (school, hospital, business, commercial).