| First cycle degree courses | Second cycle degree courses | Single cycle degree courses |
| School of Agricultural Sciences and Veterinary Medicine | ||
| ITALIAN FOOD AND WINE | ||
Course unit
FOOD, WINE AND NUTRITION
AVP5070081, A.A. 2018/19
Information concerning the students who enrolled in A.Y. 2018/19
FOOD, WINE AND NUTRITION
AVP5070081, A.A. 2018/19
Information concerning the students who enrolled in A.Y. 2018/19
Information on the course unit
| Degree course |
Second cycle degree in ITALIAN FOOD AND WINE AV2190, Degree course structure A.Y. 2015/16, A.Y. 2018/19 |
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|---|---|---|
| Number of ECTS credits allocated | 6.0 | |
| Type of assessment | Mark | |
| Course unit English denomination | FOOD, WINE AND NUTRITION | |
| Department of reference | Department of Agronomy, Food, Natural Resources, Animals and the Environment | |
| Mandatory attendance | No | |
| Language of instruction | English | |
| 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 | 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 |
Course unit organization
| Period | First semester |
|---|---|
| Year | 1st Year |
| Teaching method | frontal |
| Type of hours | Credits | Teaching hours |
Hours of Individual study |
Shifts |
|---|---|---|---|---|
| Practice | 1.0 | 8 | 17.0 | No turn |
| Lecture | 5.0 | 40 | 85.0 | No turn |
| Start of activities | 01/10/2018 |
|---|---|
| End of activities | 18/01/2019 |
| Show course schedule | 2019/20 Reg.2015 course timetable |
Examination board
| Board | From | To | Members of the board |
|---|---|---|---|
| 2 Commissione a.a. 2018/19 | 01/12/2018 | 30/11/2019 |
MAGGI
STEFANIA
(Presidente)
CURIONI ANDREA (Membro Effettivo) MARANGON MATTEO (Supplente) |
| 1 Commissione a.a. 2017/18 | 26/02/2018 | 30/11/2018 |
MAGGI
STEFANIA
(Presidente)
CURIONI ANDREA (Membro Effettivo) MARANGON MATTEO (Supplente) |
| Prerequisites: | None. |
| Target skills and knowledge: | By the end of the course, students will be able to:
1. Gain general knowledge on the principles of human nutrition 2. Gain general knowledge on the basic research methods in nutrition epidemiology 3. Gain general knowledge on the main diseases associated to nutrition 4. Gain information on the history and evolution of the Mediterranean diet and its components 5. Explain the scientific reasons for its benefits on human health compared to other healthy diet 6. Explain the scientific reasons for its sustainability and impact on the environment 7. Assess, via case studies, the quality of different olive oils (in particular extra virgin olive oil) and other farmers’ products 8. 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 multiple choice 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 human nutrition, and in particular of the Mediterranean diet |
| Course unit contents: | A. Principles of human nutrition
B. Research methods in nutrition epidemiology C. Nutrition-associated diseases D. The historical origins and composition of Mediterranean diet E. 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 F. Sustainability and environmental impact of the Mediterranean Diet G. Behavioural and socio-economical determinants of the adhesion to the Mediterranean Diet H. 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
https://elearning.unipd.it/scuolaamv/login/index.php |
| Textbooks (and optional supplementary readings) |
|