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 AND WINE: INSIGHTS FROM ABROAD
AVP8084717, 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
ITALIAN FOOD AND WINE
AV2190, Degree course structure A.Y. 2015/16, A.Y. 2019/20
N0
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Number of ECTS credits allocated 6.0
Type of assessment Evaluation
Course unit English denomination FOOD AND WINE: INSIGHTS FROM ABROAD
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/course/view.php?idnumber=2019-AV2190-000ZZ-2019-AVP8084717-N0
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit is available ONLY for students enrolled in ITALIAN FOOD AND WINE

Lecturers
Teacher in charge ALAN TAGORE BAKALINSKY 000000000000

Mutuated
Course unit code Course unit name Teacher in charge Degree course code
AVP8084717 FOOD AND WINE: INSIGHTS FROM ABROAD ALAN TAGORE BAKALINSKY AV2190

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Other -- -- 6.0

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

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

Calendar
Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2015 course timetable

Examination board
Board From To Members of the board
2 Commissione a.a. 2019/20 01/12/2019 30/11/2020 CURIONI ANDREA (Presidente)
MARANGON MATTEO (Membro Effettivo)
BAKALINSKY ALAN TAGORE (Supplente)
1 Commissione a.a. 2017/18 : dal 01/01/2018 01/01/2018 30/11/2019 CURIONI ANDREA (Presidente)
MARANGON MATTEO (Membro Effettivo)

Syllabus
Prerequisites: Introductory understanding of biology and biological processes is recommended. Basic information about winemaking and microbiology will be provided.
Please note that admission to this course for exchange students is restricted. Decisions on students’ eligibility will be made by the teaching committee after an evaluation of academic background.
Target skills and knowledge: By the end of the course, students will be able to:

1) provide examples of the agricultural, economic, scientific and social significance of wine throughout history,
2) rationalize different attitudes towards wine and their legal and social consequences,
3) describe the basic process of winemaking from grape growing to bottling,
4) contrast differing points of view with respect to eating behavior in America,
5) describe the importance and contradictions associated with the term “natural” as used in the realm of food.
Examination methods: Assessment will be based on:

a) in-class quizzes (30%)
b) short report (20%)
c) final written examination (50%)
Assessment criteria: Student evaluations will be based on an understanding of the course topics as assessed by quizzes, a final examination, and report.
Course unit contents: • Overview of wine production/consumption today, wine origins
• Winemaking and wine styles—the basics
• Microbial basis for fermentation—controversies resolved in the 19th century
• Abuse, abstinence and moderation—pleasures and pain
• Wine and health—yesterday and today
• Wine appreciation
• The role of happenstance in creating wine types
• U.S. dietary guidelines, related aspects of food policy, controversies
• Attitudes towards food; “natural” as understood in the world of food
Planned learning activities and teaching methods: The course will include lectures, seminars, in-class discussions, and writing.
Additional notes about suggested reading: Lecture notes and any required readings and reference material will be available through the Moodle platform of the School at
https://elearning.unipd.it/scuolaamv/login/index.php
Textbooks (and optional supplementary readings)
  • Jackson, Ron S., Wine science principles and applications. San Diego: Academic press, --. available in the Agripolis library Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Case study
  • Working in group
  • Problem solving
  • Auto correcting quizzes or tests for periodic feedback or exams
  • Active quizzes for Concept Verification Tests and class discussions
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

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

Sustainable Development Goals (SDGs)
Quality Education Gender Equality Reduced Inequalities Responsible Consumption and Production Climate Action