Management of gastronomic sciences for wellbeing

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Single curriculum

Lesson	Semester	CFU	Language
10599058 \| Budget Administration and Management Control	1st	6	ITA
Educational objectives The goal is to provide the principles for economic and financial management for a company operating in the wine and hospitality sector or in the catering sector.
10615919 \| Memory Territories and Culture	1st	6	ITA
Geography	1st	3	ITA
Medieval history	1st	3	ITA
10615920 \| Community and international agricultural law	1st	6	ITA
10599067 \| Organization of HoReCa Sector Companies	2nd	6	ITA
Educational objectives The course transmits to students basic theoretical and practical knowledge on the design, operation and change of an organization with particular reference to the specificities of companies operating in the HoReCa sector.
10599071 \| Pharmaceutical Biology	2nd	9	ITA
Educational objectives The course aims to provide knowledge and skills concerning the use of plants for nutritional purposes. The course aims to provide knowledge and skills concerning food on the market.
Pharmaceutical Biology	2nd	6	ITA
Applied Dietary Sciences	2nd	3	ITA
AAF1164 \| OTHER LANGUAGE SKILLS	2nd	6	ITA
Sensory and chemical analysis of foods
FOOD TECHNOLOGIES AND FOOD DESIGN
New group

Lesson	Semester	CFU	Language
10615922 \| Innovation and sustainability in the food chain	1st	6	ITA
Commodity sciences	1st	2	ITA
Environmental chemistry	1st	4	ITA
Elective course	1st	9	ITA
10599075 \| Quality in Services and Customer Satisfaction	2nd	6	ITA
Educational objectives The course deals with the issue of quality in services.
AAF2120 \| Stage I	2nd	9	ITA
Educational objectives Acquisition of skills in the management of gastronomic sciences for well-being
AAF2426 \| Digital laboratory	2nd	6	ITA
AAF2427 \| Project work	2nd	6	ITA
AAF1010 \| FINAL TEST	2nd	12	ITA
ECONOMY AND COMMUNICATION OF THE FOOD CHAIN

The student must acquire 9 CFU from the following exams

Lesson	Year	Semester	CFU	Language
10599128 \| Microbiology and Chemistry of Food	1st	1st	9	ITA
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.
Food Chemistry	1st	1st	6	ITA
Agricultural Microbiology	1st	1st	3	ITA
10615921 \| Sensorial analysis	1st	1st	9	ITA

The student must acquire 6 CFU from the following exams

Lesson	Year	Semester	CFU	Language
10599064 \| Oenological Technologies	1st	2nd	6	ITA
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).
10599066 \| Food design and packaging for the circular economy	1st	2nd	6	ITA
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.

The student must acquire 6 CFU from the following exams

Lesson	Year	Semester	CFU	Language
10616927 \| Scienza dell'alimentazione e alterazioni funzionali dell'apparato stomatognatico	1st	2nd	6	ITA
Malattie odontostamatologiche	1st	2nd	3	ITA
Scienze Dietetiche	1st	2nd	3	ITA
10599069 \| Food and Nutrition Sciences	1st	2nd	6	ITA
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.
Endocrinology	1st	2nd	3	ITA
Educational objectives The course aims to provide knowledge and skills concerning basic aspects of food science.
Applied Dietary Sciences	1st	2nd	3	ITA

The student must acquire 6 CFU from the following exams

Lesson	Year	Semester	CFU	Language
10599073 \| Economy and Governance of the Agri-food Sectors	2nd	1st	6	ITA
Educational objectives The course of economics of the agro-food sector aims to provide students with an introductory framework of the main analysis tools used in the study of Food Supply Chains and the Policies addressed to it.
10616748 \| Communication in the food sector	2nd	1st	6	ITA