Laurea (First cycle degree/Bachelor - 180 ECTS) in Sciences and Culture of Gastronomy

The degree course in Sciences and Culture of Gastronomy aims to train experts with different skills. On the one hand, skills in food technology and microbiology able to guarantee the formulation of safe and innovative foods, and human nutrition skills in order to include food and wine specialties in models of correct and healthy nutrition. On the other hand, skills that allow them to interact productively with the territory and consumers, in order to maximize the relationship between production, typical foods and the well-being of people and the community. Graduates will be able to manage the peculiarities of the territory and identify convenient opportunities to promote a new vision of local food and wine.Graduates will be in charge of enhancing the quality, history and culture of Italian food and wines around the world, promoting exports not only of products but also a social model protecting consumer well-being.To achieve the level of knowledge and practical skills required to work in a professional role, the degree programme lasts three years.During the first year, course units in mathematics, statistics, chemistry, biochemistry, nutrition, food technologies and microbiology and food and wine communication, as well as in local history and geography, provide the knowledge required in the following years. During the second year, students deepen their knowledge on the quality, safety and promotion of food and wines, acquiring the necessary skills to ensure a correct approach to consumers and to business organization. These topics are further developed in the third year, during which knowledge of the links between nutrition and health is developed.To further develop the specific competencies and skills, many activities are envisaged to verify and extend the students' learning. In addition to mandatory curricular internships, seminars, study tours and other forms of professional internship offer opportunities for intercultural exchanges. These activities will be topic-based, to further knowledge of a specific product and its supply chain, or locally-based, fostering the discovery of the food, wine and culture of a region or territory. These activities will help to develop the skills required to productively undertake the profession.

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