ITALIAN FOOD AND WINE

Transcription

1 Master Degree in Second Cycle Degree

2 Started in 2015 Duration two years Taught in English Second Cycle Degree Multidisciplinary approach aiming at understanding, management, promotion and protection of high-value food products including wine Italian food production system will be analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products that are inextricably linked to place (terroir)

3 Second Cycle Degree: learning outcomes Deep understanding of the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in products valorisation and consumer information strategies. Multidisciplinary professional skills to manage the complex system of producing high-value foods and wines whose quality is profoundly linked to traditions and place of origins.

4 Second Cycle Degree Who may apply: Italian and foreign students interested in learning and implementing effective value-added practices for the production of high-quality food products both in the EU and in international markets.

5 Teaching approach: lectures, laboratory and field activities, practical exercises, and seminars by outside experts that feature a rich variety of relevant case studies intensive tutoring Second Cycle Degree master thesis-related stages of at least six months duration will be available with outstanding companies

6 Second Cycle Degree structure (120 ECTS 2 years) 12 course units to be chosen among the following: Plant biodiversity and food Animal biodiversity and food Quality, processing and sensorial analysis of Italian food Quality, processing and sensorial analysis of Italian wine Food microbiology and quality Food safety and hygiene Food traceability for food quality Food, wine and nutrition (seminars) Value adding quality schemes and consumer demand Food and Wine-based territorial valorization and rural development Quality-oriented Food and Wine management and governance Consumer behavior Food, wine and society Food and Wine history and anthropology Food and wine: perspectives from abroad Foreign language (Italian or English)

7 Visita al consorzio del prosciutto Viaggi di studio Viagio in Piemonte e Valle d Aosta Viagio in Piemonte e Valle d Aosta

8 Esercitazioni pratiche Analisi sensoriale dell olio d oliva

9 Tuesday, May 31 th 2016 Activities of ICQRF for quality control,fo od authentication and prev ention offrauds in the agrifood sector Dr. Gianluca Fregolent ICQRF Time 9: Room 6 Ca Gialla Monday, May 30th 2016 Compulsory andvoluntarylabelling of beef in Italy: overview and managing aspects Alessandro Mazzenga PhD Unicarve Time 9:00 Room 6 Ca Gialla Seminari How and How Much Does Mandatory and Voluntary Nutrition Labeling Affect Markets for Healthier Food Products? Prof. Julie A. Caswell Universityof Massachusetts, Amherst Time: 15:15 18:00 Room: Aula 2 Pentagono Dr.ssa Stefania Maggi, CNR-Padova "Nutrition and Health: the role of the Mediterranean diet?"

10 Workshop

11 Stage in azienda

12 Periodi all estero (individuali) Partner of the

13 What: Technical and economical management, valorisation and protection of high quality agro-food products - in an export and territorial development-oriented perspective - by using the Italian system as the reference model. Where: MSs graduate Professional opportunities quality-oriented agro-food companies producers' organizations public and private consultancy companies involved in the protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.

14 Position: Professional opportunities marketing of high-quality foods and wines, on both the EU and international market; design and implementation of promotion and protection strategies for these products management of the GI producers' organizations 'off-trade' and 'on-trade' buying activities, mainly in the international market information on high-quality foods and wines management planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

15 Second Cycle Degree REQUISITI Laurea triennale - inglese: Livello B2 minimo(cefr) / Colloquio Dettagli nell avviso di ammissione: Preimmatricolazioni 30 maggio-30 settembre laureati/laureandi entro settembre 7 novembre-13 gennaio per chi si laurea entro 16 dicembre

16 English B2 level Second Cycle Degree É richiesta la conoscenza della lingua Inglese a livello B2 - secondo il Common European Framework of Reference for Languages (CEFR) - o a livelli equivalenti (come per esempio Academic IELTS o TOEFL/IBT). Nel caso il candidato sia madrelingua inglese o abbia frequentato una scuola secondaria superiore o acquisito una laurea in lingua inglese non deve presentare alcuna certificazione linguistica.

17 Second Cycle Degree COME SI PUÒ ACQUISIRE IL LIVELLO DI CONOSCENZA B2? ENTI CERTIFICATORI ESTERNI (certificazione B2) CENTRO LINGUISTICO DI ATENEO attestato frequenza valido in UNIPD se superato il test (esame senza voto, contributo) CORSI INTENSIVI DI LINGUA INGLESE 50 HOURS SCUOLA DI AGRARIA E MEDICINA VETERINARIA Gratuito, Attestato frequenza valido in Agripolis se superato il test