Italian Food and Wine — Università degli Studi di Padova, Legnaro

Il piano degli esami

1° anno

• RESEARCH METHODS FOR FOOD AND WINE STUDIES — 4 CFU
• VALUE ADDING QUALITY SCHEMES AND CONSUMER DEMAND — 6 CFU
• FOOD, WINE AND NUTRITION — 6 CFU
• PLANT BIODIVERSITY AND FOOD — 6 CFU
• ANIMAL BIODIVERSITY AND FOOD — 6 CFU
• FOOD MICROBIOLOGY AND QUALITY — 6 CFU
• QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN FOOD — 8 CFU
• COMMUNICATION SKILLS — 2 CFU
• FOOD AND WINE: INSIGHTS FROM ABROAD — 6 CFU
• FINAL DISSERTATION — 26 CFU
• ITALIAN WINE PRODUCTION, QUALITY AND SENSORY ANALYSIS — 6 CFU
• FOOD SYSTEMS, TERRITORY AND RURAL DEVELOPMENT — 8 CFU
• Non obbligatori (a scelta): ADVANCES IN SPARKLING WINE PRODUCTION 10 CFU

2° anno

• Non obbligatori (a scelta): QUALITY-ORIENTED FOOD AND WINE MANAGEMENT AND GOVERNANCE 8 CFU; CONSUMER BEHAVIOUR 6 CFU; FOOD SAFETY, HYGIENE AND TRACEABILITY FOR FOOD QUALITY 8 CFU; FOOD AND WINE HISTORY, ANTHROPOLOGY AND SOCIETY 8 CFU; SPARKLING WINE PRODUCTION 8 CFU; PRINCIPLES OF SPARKLING WINE VITICULTURE 4 CFU; ECONOMICS, MARKETING AND MANAGEMENT OF SPARKLING WINE 8 CFU; NEW TRENDS IN BEVERAGES PRODUCTION 4 CFU; ENOTOURISM 6 CFU