Corsi di Laurea Corsi di Laurea Magistrale Corsi di Laurea Magistrale
a Ciclo Unico
Scuola di Agraria e Medicina Veterinaria
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
Insegnamento
FOOD AND WINE: PERSPECTIVES FROM ABROAD
AVP5070083, A.A. 2017/18

Informazioni valide per gli studenti immatricolati nell'A.A. 2016/17

Principali informazioni sull'insegnamento
Corso di studio Corso di laurea magistrale in
ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA
AV2190, ordinamento 2015/16, A.A. 2017/18
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Crediti formativi 6.0
Tipo di valutazione Voto
Denominazione inglese FOOD AND WINE: PERSPECTIVES FROM ABROAD
Sito della struttura didattica http://www.agrariamedicinaveterinaria.unipd.it
Dipartimento di riferimento Dipartimento Agronomia Animali Alimenti Risorse Naturali e Ambiente (DAFNAE)
Obbligo di frequenza No
Lingua di erogazione INGLESE
Sede LEGNARO (PD)
Corso singolo È possibile iscriversi all'insegnamento come corso singolo
Corso a libera scelta È possibile utilizzare l'insegnamento come corso a libera scelta

Docenti
Responsabile PER MOLLER

Mutuazioni
Codice Insegnamento Responsabile Corso di studio
AVP5070083 FOOD AND WINE: PERSPECTIVES FROM ABROAD PER MOLLER AV2190

Dettaglio crediti formativi
Tipologia Ambito Disciplinare Settore Scientifico-Disciplinare Crediti
AFFINE/INTEGRATIVA Attività formative affini o integrative AGR/01 2.0
AFFINE/INTEGRATIVA Attività formative affini o integrative AGR/15 2.0
AFFINE/INTEGRATIVA Attività formative affini o integrative AGR/16 2.0

Modalità di erogazione
Periodo di erogazione Primo semestre
Anno di corso II Anno
Modalità di erogazione frontale

Organizzazione della didattica
Tipo ore Crediti Ore di
Corso
Ore Studio
Individuale
Turni
LEZIONE 6.0 48 102.0 Nessun turno

Calendario
Inizio attività didattiche 02/10/2017
Fine attività didattiche 19/01/2018

Commissioni d'esame
Commissione Dal Al Membri
1 Commissione a.a. 2016/17 01/12/2016 30/11/2017 BAKALINSKY ALAN TAGORE (Presidente)
CURIONI ANDREA (Membro Effettivo)
MARANGON MATTEO (Supplente)

Syllabus
Prerequisiti: The course has no prerequisites.
Conoscenze e abilita' da acquisire: This course will provide an overview of key problems of eating and drinking behaviour and introduce students to a number of new approaches, which are pursued internationally to better understand the roles of food and wine at the individual and societal levels. Multisensory food perception, including external factors which are not in the food and wine, will be discussed and related to why there are different food cultures in the world. The development of food preferences as determined by a number of different mechanisms will be a focus of the course. Insights from the workings of the senses and food preference formation will be used as background for discussions of how to provide foods for different groups of people: children, elderly, various patient groups. The use of nudging to help people make more ‘healthy’ choices of food and drink will be discussed. Much development in the European food and drink industry is not done appropriately. Around 85% of all new food products launched on the market have been withdrawn within a year. Students will be introduced to an approach, so-called flop analysis, which attempts to remedy this enormous waste of development and marketing resources. For all topics covered in the course, Italian food and wine patterns will be compared to those of other cultures. On completion of the course students should be better able to analyse food and wine consumption problems and suggest solutions to new problems, which they will encounter later in their careers
Modalita' di esame: There will be a final written exam that will cover all the material of the course.
Criteri di valutazione: Students will be assessed based on
1) their understanding of the scientific principles covered by the course
2) their ability to analyse problems and critically use the theories they have been
introduced to on concrete problems.
3) their ability to creatively suggest solutions to new problems in food and wine
consumption.
Contenuti: Multisensory food perception and food choice behaviour. Food and wine preference formation. Flavour pairing in different cultures. The importance of expectation for food and wine appreciation and the different effects of reward and satisfaction. Nudging and development of foods for different groups of people. New developments of food behaviour studies: Arousal theory and food collative properties: perceived complexity; food flops analysis; neurogastronomy; gastrophysics.
Differences between Italian and Northern European attitudes and behaviour towards food and food consumption.
Attivita' di apprendimento previste e metodologie di insegnamento: The course will consist of lectures, exercises and class discussions.
Eventuali indicazioni sui materiali di studio: The material used for the course will be made available to students through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php

No textbook is required. All readings and related materials will be provided by the instructor.
Testi di riferimento: