First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP5070083, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2016/17

Information on the course unit
Degree course Second cycle degree in
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2017/18
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FOOD AND WINE: PERSPECTIVES FROM ABROAD
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 PER MOLLER

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines AGR/01 Rural economy and evaluation 2.0
Educational activities in elective or integrative disciplines AGR/15 Food Sciences 2.0
Educational activities in elective or integrative disciplines AGR/16 Agricultural Microbiology 2.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Lecture 6.0 48 102.0 No turn

Start of activities 02/10/2017
End of activities 19/01/2018

Examination board
Board From To Members of the board
3 Commissione a.a. 2017/18 : dal 01/01/2018 01/01/2018 30/11/2018 CURIONI ANDREA (Presidente)
MARANGON MATTEO (Membro Effettivo)
2 Commissione a.a. 2017/18 : fino al 31/12/2017 01/12/2017 31/12/2017 MOLLER PER (Presidente)
CURIONI ANDREA (Membro Effettivo)
1 Commissione a.a. 2016/17 01/12/2016 30/11/2017 BAKALINSKY ALAN TAGORE (Presidente)
CURIONI ANDREA (Membro Effettivo)

Prerequisites: The course has no prerequisites.
Target skills and knowledge: This course will provide an overview of key problems of eating and drinking behaviour and introduce students to a number of new approaches, which are pursued internationally to better understand the roles of food and wine at the individual and societal levels. Multisensory food perception, including external factors which are not in the food and wine, will be discussed and related to why there are different food cultures in the world. The development of food preferences as determined by a number of different mechanisms will be a focus of the course. Insights from the workings of the senses and food preference formation will be used as background for discussions of how to provide foods for different groups of people: children, elderly, various patient groups. The use of nudging to help people make more ‘healthy’ choices of food and drink will be discussed. Much development in the European food and drink industry is not done appropriately. Around 85% of all new food products launched on the market have been withdrawn within a year. Students will be introduced to an approach, so-called flop analysis, which attempts to remedy this enormous waste of development and marketing resources. For all topics covered in the course, Italian food and wine patterns will be compared to those of other cultures. On completion of the course students should be better able to analyse food and wine consumption problems and suggest solutions to new problems, which they will encounter later in their careers
Examination methods: There will be a final written exam that will cover all the material of the course.
Assessment criteria: Students will be assessed based on
1) their understanding of the scientific principles covered by the course
2) their ability to analyse problems and critically use the theories they have been
introduced to on concrete problems.
3) their ability to creatively suggest solutions to new problems in food and wine
Course unit contents: Multisensory food perception and food choice behaviour. Food and wine preference formation. Flavour pairing in different cultures. The importance of expectation for food and wine appreciation and the different effects of reward and satisfaction. Nudging and development of foods for different groups of people. New developments of food behaviour studies: Arousal theory and food collative properties: perceived complexity; food flops analysis; neurogastronomy; gastrophysics.
Differences between Italian and Northern European attitudes and behaviour towards food and food consumption.
Planned learning activities and teaching methods: The course will consist of lectures, exercises and class discussions.
Additional notes about suggested reading: The material used for the course will be made available to students through the Moodle platform of the School at

No textbook is required. All readings and related materials will be provided by the instructor.
Textbooks (and optional supplementary readings)