This course provides an introduction to the food problem the major notions related to food products; it also points out the progressive modification imposes by the diffusion of agro-food quality culture with relation to regulatory, manufacturing, organisational, managerial, technological and economic issues, considering the environmental and social sustainability of food chains.
LEARNING OUTCOMES EXPECTED KNOWLEDGE AND SKILLS UNDERSTANDING
After completing the course, students must be in possession of the knowledge for:
- understanding of the food problem
- understand the qualitative and nutritional profile of food products;
- understand the complex dynamics that regulate the agro-food chains both by technical and economic point of view;
- understand the role certification of product and system in the food industry.
- assess the role of environmental and social impacts of major food chains;
- analyse the behaviour of food consumers.
JUDGEMENT
After completing the course, students will be able to:
- Identify/develop links between the various issues in the multidisciplinary approach, which is typical of this discipline.
- apply relevant knowledge to the identification of the main points of force and weakness related to the various agri-food sectors.
COMMUNICATION SKILLS
At the end of the course students will acquire an appropriate specific technical-scientific language of food science and technology.
