Course outline and objectives

What you will learn

At this link you can find more detailed information about a.y. 2023/24

Food Science course units

  • Plant biodiversity and food: You will explore Italian plant biodiversity and learn about typical Italian fruits and vegetables, their quality traits and their relation to the production system.
  • Animal biodiversity and food: You will explore Italian livestock biodiversity and find out about typical Italian meat and dairy products, along with their quality traits and their relation to the production systems.
  • Quality, processing and sensorial analysis of Italian Food: You will understand the quality of Italian food and how it is produced, examining distinct and famous products.
  • Quality, processing and sensorial analysis of Italian wine: You will understand the quality of Italian wines and how they are produced, examining unique and famous products.
  • Food microbiology and quality: You will understand the technological role of microorganisms in food production and their involvement in specific quality traits, with a specific focus on typical Italian dairy products, fermented meat products and alcoholic beverages.
  • Food safety, hygiene and traceability for food quality: You will learn about EU regulations on food safety and hygiene, including the main microbial and chemical risks associated with food production and handling, as well as how consumers are assured of the high quality of food through the European framework of assurance schemes and independent controls.
  • Food, wine and nutrition: You will understand why the Italian diet is so good for human health.

Economics and product valorisation course units

  • Value adding quality schemes and consumer demand: You will explore the European Union (EU) food and wine quality policy framework and its operational mechanisms to meet the demand for high-quality products in both the EU and international markets.
  • Food and Wine-based territorial valorization and rural development: You will understand the most effective strategies for promoting the value-added food and wines, such as Geographical Indications (GI), across various countries and optimizing territorial development planning.
  • Quality-oriented Food and Wine management and governance: You will explore the collective governance systems of different companies whose institutional role is to protect and promote GI products.

Historical and socio-cultural course units

  • Consumer behavior: You will learn the psychological mechanisms underlying consumer appreciation of food and wine quality attributes.
  • Food and wine history, anthropology and society: You will understand the historical and anthropological factors shaping the variety and quality of Italian food and wine, as well as the social aspects explaining past and contemporary perspectives on Italian food and wine, particularly in relation to the Mediterranean taste and lifestyle.
  • Food and wine: perspectives from abroad: You will have an opportunity to learn how Italian food and wine are perceived abroad through an international scholar point of view.

Teaching includes lectures, laboratory and multidisciplinary field trips throughout Italy, seminars given by Italian and international experts in the food and wine sector, and a diverse array of relevant case studies.