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School of Agricultural Sciences and Veterinary Medicine
ITALIAN FOOD AND WINE
Information concerning the students who enrolled in A.Y. 2016/17
If it is not your enrollment A.Y. go back to the home page

Degree course details
Degree course type Second cycle degree D.M. 270/2004
Av2190
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Degree course code AV2190
Activated in 2015/16
Year of degree course structure 2015/16
Class (Ministerial field of study code) LM-70 - Food science
Degree issued Laurea Magistrale
Branch Legnaro
Language English
Degree course tracks Common track
Related degree courses --
Other degree courses within the same class    AG0064 - FOOD SCIENCE AND TECHNOLOGY

Degree programme regulations Regulations Rector's decree and regulations, issued on 29/09/2015 with RD n. 3126/2015
Annex 1 General description of educational activities
Annex 2 Study progression and proposed educational activities (course units, contact hours, credits, relevant subject areas, teaching-learning methodology, etc.)
Annex 3 Plans of studies (tracks) which do not require further approval by the Degree Course Council
PLEASE NOTE: To see the latest version of the regulations click here

Brief description of the degree course
Characteristics and objectives
The focus of the Master course, entirely taught in English, is on the understanding, management, promotion and protection of high-quality agro-food products, including wine. In particular, the internationally-recognised Italian food production system is analysed, taking it as a model characterised by many value-adding food quality attributes (technological, nutritional, organoleptic, hygienic, historical, social and terroir-related). These attributes are receiving an increasing attention in relation to the new ways of looking at the agro-food products in a globalized context. In addition, they meet an internationally growing demand for ‘terroir-related' high-quality foods (geographical indications –GI) and are connected to the advantages of the so-called “Mediterranean diet”.
The specific learning outcome achieved is the deep understanding of applied knowledge needed for a multi-disciplinary and systemic management of the technological, economical and cultural aspects making the value of high-quality agro-food products. The complex system of tangible and intangible characteristics can be connected back not only to agriculture and food processing, but also to the historical and cultural roots typical of Italy as well as to the well-known healthy effects of the Italian diet.
Hence, the Master program has a multi-disciplinarian nature, with the ultimate objective to train professionals able to operate - with a wide vision - within the complex system of production of high-quality foods and wines, being aware of the reasons determining their recognised value.
The study programme is open to all Italian and foreign students interested in implementing - both in the EU and international markets - effective valorisation strategies for high-quality agro-food products, based on a deep knowledge of their quality characteristics. Teaching is based on lectures, laboratory and field activities, practical work, and on experts' seminars providing students relevant and successful case studies in different contexts. Furthermore students may take advantage of an intense tutoring activity and improve their skills by spending at least six months in outstanding agro-food companies and/or public or private organisations in order to prepare their master thesis.

Occupational opportunities
The “Italian Food and Wine” MSs graduate will be able to operate in the technical and economical management, valorization and protection of high quality agro-food products - in an export and territorial development-oriented perspective - by using the Italian system as the reference model. He/she will find employment opportunities in quality-oriented agro-food companies, in producers' organizations, and in public and private consultancy companies involved in the protection, valorization, marketing, consulting, training and communication activities for high-quality agro-food products.
The most relevant positions concern: ii) marketing of high-quality foods and wines, on both the EU and international market; ii) design and implementation of promotion and protection strategies for these products; iii) management of the GI producers' organizations; iv) ‘off-trade' and ‘on-trade' buying activities, mainly in the international market; v) information on high-quality foods and wines management; vi) planning and management of territorial development strategies based on ‘terroir-related' quality agro-food products.


Links
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Ministerial websites Universitaly
Academic reference structures School of Agricultural Sciences and Veterinary Medicine
Department of Agronomy, Food, Natural Resources, Animals and the Environment
Chair of the Degree Course Teachers' Council ANDREA CURIONI

Course units available for each Academic Year of the degree course
Please note:
  1. Click on "Details for students enrolled in A.Y. 2016/17" to see the details of the course units provided for in your study plan.
    Is this link not available? It means that the course unit details provided for in your study plan are not yet available.
  2. Click on "Current A.Y." in these cases:
    • if you still have to take an exam of previous Academic Years: through this link you can verify if the current teacher in charge and syllabus are changed;
    • if you want information about the exams you will take in the coming Academic Years: since the specific details of your future exams are not yet available, you can see the contents of the same course units that are taught in the current Academic Year.
    Warning: there could be changes in the next Academic Years.
    Is this link not available? It means that the course unit is not taught in the current A.Y.: contact the teacher in charge or the Chair of the Degree Course to know the syllabus.
  3. From May to the end of September you can also see the next A.Y. details for each course unit as soon as they are available.

Degree course track Course unit code Course unit name Credits Year Period Lang. Teacher in charge
COMMON AVP5070062 ANIMAL BIODIVERSITY AND FOOD
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
6 1st Year First
semester
ENG ALESSIO CECCHINATO
COMMON AVP5072138 COMMUNICATION SKILLS
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
2 1st Year First
semester
ENG CAROLINE MARY DE BOHUN CLARK
COMMON AVP5070057 PLANT BIODIVERSITY AND FOOD
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
6 1st Year First
semester
ENG PAOLO SAMBO
COMMON AVP5070079 QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN FOOD
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
8 1st Year First
semester
ENG ANDREA CURIONI
COMMON AVP5070061 VALUE ADDING QUALITY SCHEMES AND CONSUMER DEMAND
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
8 1st Year First
semester
ENG EDI DEFRANCESCO
COMMON AVP5070078 FOOD AND WINE HISTORY AND ANTHROPOLOGY
Details for students enrolled in A.Y. 2016/17
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6 1st Year Second
semester
ENG MICHELA ZAGO
COMMON AVP5070077 FOOD MICROBIOLOGY AND QUALITY
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
6 1st Year Second
semester
ENG VIVIANA CORICH
COMMON AVP5070063 FOOD SAFETY AND HYGIENE
Details for students enrolled in A.Y. 2016/17
--                                
6 1st Year Second
semester
ENG VALERIO GIACCONE
COMMON AVP5070064 FOOD TRACEABILITY FOR FOOD QUALITY
Details for students enrolled in A.Y. 2016/17
--                                
6 1st Year Second
semester
ENG VALENTINA BONFATTI
COMMON AVP5070069 CONSUMER BEHAVIOUR
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
6 2nd Year First
semester
ENG PATRIZIA BISIACCHI
COMMON AVP5070065 FOOD AND WINE - BASED TERRITORIAL VALORIZATION AND RURAL DEVELOPMENT
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
8 2nd Year First
semester
ENG LUCA ROSSETTO
COMMON AVP5070083 FOOD AND WINE: PERSPECTIVES FROM ABROAD
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
6 2nd Year First
semester
ENG PER MOLLER
COMMON AVP5070068 FOOD, WINE AND SOCIETY
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
6 2nd Year First
semester
ENG PAOLO GUSMEROLI
COMMON AVP5070066 QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN WINE
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
8 2nd Year First
semester
ENG MATTEO MARANGON
COMMON AVP5070067 QUALITY-ORIENTED FOOD AND WINE MANAGEMENT AND GOVERNANCE
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
6 2nd Year First
semester
ENG ANDREA MENINI

Languages
Degree course track Course unit code Course unit name Credits Year Period Lang. Teacher in charge
COMMON AVP5073977 FOREIGN LANGUAGE (ITALIAN FOR FOREIGNERS AND ENGLISH FOR ITALIANS)
Details for students enrolled in A.Y. 2016/17
--                                
3 1st Year First
semester
ENG ANDREA CURIONI

Other activities
Degree course track Course unit code Course unit name Credits Year Period Lang. Teacher in charge
COMMON AVP5074378 SEMINARS OF ITALIAN FOOD AND NUTRITION
Details for students enrolled in A.Y. 2016/17
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3 1st Year First
semester
ENG EDI DEFRANCESCO

Final examination
Degree course track Course unit code Course unit name Credits Year Period Lang. Teacher in charge
COMMON AVP5070523 FINAL DISSERTATION
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
30   Annual ENG