65814 - Professional Updating

Learning outcomes

Throughout the personal involvement following seminars, congresses, internal and external optional courses, the student is able to develop a critical ability to evaluate scientific results and to approach with a multidisciplinar model the innovations in the food sector. Furthermor the student will develop knowledges on communication environment.

Course contents

Professional update is a possibility given to the students to partecipate to seminars, congresses, scientific meeting and workshops do not included in compulsory activity or courses. Eligible events will be, in example, congresses, workshops and courses organised in the frame of the Centre on food safety and quality "Carlo R. Lerici" at CEUB in Bertinoro (FC), other than scientific or cultural meeting and congresses on food, nutrition and gastronomic culture organised by public or indipendent bodies connected with the university activity ( CasArtusi of Forlimpopoli, Cesena Fiere, Accademia Italiana della Cucina, AITA, scientific societies, ecc.

Readings/Bibliography

Didactic and informative material shared during the events partecipate by the students. Congress or workshop proceedings or presentation in digital format ditributed on the event's website

Teaching methods

Seminar, meeting, specialized fairs, workshop and updating courses

Assessment methods

The student must produce, for the credit acquisition, a complete written report regarding the events followed by the student. He/she must motive the choice of the activity and report a critical summary on the topic objetc of each event and referring also an own comment on the efficacy and utility of the event where he/she partecipated. Activities have to be demonstrated by showing a partecipation certificate or equivalent document from which is possible to compute, in total of the presented activities, a minimum of 40 hours.

Teaching tools

Periodically the students are informed through paper advices and on the electronic notice board on www.foodsci.unibo.it,  www.disa.unibo.it  or  on portal www.romagnapolis.it in the FoodScience section, the opportunity to follow and to partecipate to scientific events, dissemination or cultural meetings on topics of interest for the environment of the food science, gastronomy, catering and food culture suitable for the credits acquisition.

Office hours

See the website of Marco Dalla Rosa