96470 - Promotion of Food and Wine Products by Audiovisual Media

Learning outcomes

Upon completion of the course, the student knows the main formats of food and wine product communication for audiovisual media and can relate these products to the production and distribution context in which they were developed. Student develops some critical, analytical and practical tools for understanding and communicating food and wine products in audiovisual media and has basic notions related to the forms of promotion and marketing of food and wine products in the media (e.g., product placement and branded content).

Course contents

The course focuses on specific media areas, particularly television and digital media. During the course we will analyze the communicative modes and discursive formulas with which the media deal with the topic of food and wine. We will then work on the analysis of some popular models and genres and introduce in-depth case studies.

Readings/Bibliography

Nicolò Gallio e Marta Martina, Lo spettacolo del cibo. I cooking show nella televisione italiana, Archetipolibri 2014

Giorgio Grignaffini, I generi televisivi, Carocci 2021

Handout with materials selected by the lecturer and made available on VIRTUALE

Teaching methods

Lectures with Power Point support, projections of audiovisual materials.

Assessment methods

The examination consists of a paper and an oral discussion. The topic of the paper should always be agreed upon, including by e-mail, with the Professor.
The paper, between 5 and 10 pages in length, should be uploaded to the link provided by the Professor here: https://www.unibo.it/sitoweb/veronica.innocenti/contenuti-utili. The link is made available 2 weeks before the roll call and the paper must be uploaded 7 days before the scheduled date of the exam roll call. Papers shorter or longer than the indicated length will not be considered, as well as those submitted after the indicated deadline.


The achievement of an organic view of the topics covered, possession of specific language, qualitative knowledge of the principles of microeconomics and general knowledge of the topics covered in the two modules will be evaluated with marks of excellence. A manualistic knowledge of the subject, unarticulated synthesis and analysis skills or correct but not always appropriate language, such as a scholastic command of the discipline, lead to fair grades. Formative gaps or inappropriate language, such as poor knowledge of the topics covered, result in grades on the threshold of sufficiency. Formative gaps, inappropriate language, lack of orientation within the bibliography and inability to analyze are rated negatively.


To take the exam, it is necessary to register for the list through the AlmaEsami service. Unregistered students will not be admitted to take the test. Please also note that it is necessary to show up for roll call with an ID.


Students with DSA who need adjustments are asked to write to the lecturer with the Office of Students with DSA in cc.

Teaching tools

Power Point, VIRTUALE

Office hours

See the website of Veronica Innocenti