65814 - Professional Updating

Learning outcomes

The student acquires further knowledge of the innovations inherent in multi-disciplinary subjects in seminars, conferences and internships; he knows how to use the main means of communication with an appropriate technical-scientific and specialist language; he is able to critically evaluate the results of scientific research, interpreting them and transferring them to particular cases in the processes of production and transformation.

Course contents

Professional updating offered both within UniBO and external events, such as workshops, courses, seminars, conferences and other occasions for scientific and technical meetings to deepen the themes characterizing the course of study of viticulture and oenology. The student must participate in the events and be able to document his presence at them for a total of 40 hours to be proven by certificates of participation issued by the organizing body.

Readings/Bibliography

Educational and informative material distributed during the events followed or attended by the student. Possible active meetings or workshops and/or online presentations.

Teaching methods

Seminars, conferences, professional courses, workshops, etc.

Assessment methods

The student prepares a summary report of the events followed and will also have to undergo a short interview to assess the degree of learning achieved during the activities.

The report should be written using the facsimile available on the teaching website (virtual spaces).

Certificates of participation in training events must be attached to the report for a total of 40 hours.

Passing the test is recorded as 'eligibility'.

https://corsi.unibo.it/laurea/ViticolturaEnologia/aggiornamento-professionale.htm

Teaching tools

The presence on the territory of scientific, popular and cultural events on topics of interest to the course of Viticulture and Oenology that can be followed for the acquisition of credits is periodically reported to students through the publication on the notice boards and multimedia portal of the Campus (www.foodsci.unibo.it), the Department of Science and Technology agro-food (www.distal.unibo.it/).

In addition, selected events will be notified to each student by official email (name.surname@studio.unibo.it).

Finally, the proactivity of the students to exchange information in a short way during the lessons of "oenological chemistry" and "winemaking techniques" will also be stimulated.

Office hours

See the website of Andrea Versari