First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
ITALIAN FOOD, CUISINE AND DIETS
AVP7078166, A.A. 2019/20

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

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 7.0
Type of assessment Mark
Course unit English denomination ITALIAN FOOD, CUISINE AND DIETS
Website of the academic structure https://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
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

Lecturers
Teacher in charge GIOVANNI BITTANTE AGR/17

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/17 General Techniques for Zoology and Genetic Improvement 7.0

Course unit organization
Period First semester
Year 3rd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2017 course timetable

Syllabus
Prerequisites: To have attended to the first two years of the course.
Target skills and knowledge: The student will participate to seminars and lectures on ecological, economical, managerial and cultural aspects of human nutrition, gastronomy and food service. Special attention will be reserved to typical foods, Italian cuisine and Mediterranean diet. The student will develop the ability to analyze and evaluate the relationships between different agro-food systems, resources needed, food self-supply and environmental impact of food productions.
Examination methods: Written test (true/false, multiple answers, exercises, open questions) followed by an oral exam.
Assessment criteria: The evaluation is based on the ability of the student to analyze and evaluate a complex problem relative to the field of the course using a proper language with specific terminology.
Course unit contents: 1st credit General – ecological – approach to feeding and nutrition.
2nd credit: Historical evolution of relationships between environment, agriculture, pastoralism and human nutrition.
3rd and 4th credit: Relationships between human food consumption and food self supply at Italian, European and World level.
5th credit: Environmental impact of agro-food productions.
6th and 7th credit: Italian traditional foods, diets and cuisines.
8th credit Practical activities and bibliographic search on international databases
Planned learning activities and teaching methods: Lectures, seminars and meeting.
Additional notes about suggested reading: The material for studying is available on the Moodle platform:
- power point and PDF presentations
- scientific article and official text discussed during lectures;
- e-books for specific research.
Textbooks (and optional supplementary readings)

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Problem based learning
  • Case study
  • Interactive lecturing
  • Questioning
  • Problem solving
  • Learning journal

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
No Poverty Zero Hunger Good Health and Well-Being Quality Education Clean Water and Sanitation Affordable and Clean Energy Industry, Innovation and Infrastructure Sustainable Cities and Communities Responsible Consumption and Production Climate Action Life on Land Partnerships for the Goals