First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP5070081, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2017/18
bring this page
with you
Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FOOD, WINE AND NUTRITION
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
Mandatory attendance No
Language of instruction English
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Teacher in charge STEFANIA MAGGI

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines MED/42 General and Applied Hygiene 3.0
Core courses AGR/18 Animal Nutrition and Feeding 3.0

Mode of delivery (when and how)
Period Second semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
Hours of
Individual study
Practice 1.0 8 17.0 No turn
Lecture 5.0 40 85.0 No turn

Start of activities 26/02/2018
End of activities 01/06/2018

Examination board
Examination board not defined

Prerequisites: None.
Target skills and knowledge: By the end of the course, students will be able to:
1. Gain general information on the history and evolution of the Mediterranean diet and its components
2. Explain the scientific reasons for its benefits on human health compared to other healthy diet
3. Explain the scientific reasons for its sustainability and impact on the environment
3. Assess, via case studies, the quality of different olive oils (in particular extra virgin olive oil) and other farmers’ products
4. Conduct in-depth evaluation of key extra virgin olive oil sensorial characteristics

The course delivery will include visits to olive oil production areas and representative producers recognized for their high quality products
Examination methods: Written test
Assessment criteria: The evaluation of the knowledge acquired by the student will be based on the analysis of the understanding of the basic concepts on the biological, clinical and environmental aspects of the Mediterranean Diet.
Course unit contents: A. The historical origins and composition of Mediterranean diet
B. Biological and clinical impact of the components of the Mediterranean Diet
• The extra virgin olive oil, vegetables and fruits, fish, wine, and other components of the Mediterranean diet
• The protective effects of their consumptions on human health, and in particular on cardiovascular and metabolic diseases, cancer, and neurological conditions
C. Sustainability and environmental impact of the Mediterranean Diet
D. Behavioural and socio-economical determinants of the adhesion to the Mediterranean Diet
E. Research and policy agenda
• Policy Initiatives Concerning Diet, Health and Nutrition
Planned learning activities and teaching methods: The course will include lectures and seminars, laboratory activities (sensorial analysis and olive oil tasting), and “field trips” to growers and producers of olive oil, as well as other farmers linked to the case studies discussed during the course.
Additional notes about suggested reading: Lecture notes, seminar and additional material used for the course will be available to students through the Moodle platform of the School at

All learning support materials required (e.g. class presentation materials, articles, textbooks etc.) will be available.
Textbooks (and optional supplementary readings)