First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AVP5070081, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course Second cycle degree in
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2019/20
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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
E-Learning website
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

Course unit organization
Period Second semester
Year 1st Year
Teaching method frontal

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

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2015 course timetable

Examination board
Board From To Members of the board
3 Commissione a.a. 2019/20 01/12/2019 30/11/2020 MAGGI STEFANIA (Presidente)
CURIONI ANDREA (Membro Effettivo)
2 Commissione a.a. 2018/19 01/12/2018 30/11/2019 MAGGI STEFANIA (Presidente)
CURIONI ANDREA (Membro Effettivo)

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: To be defined
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
Textbooks (and optional supplementary readings)