COMMODITY ECONOMICS OF FOOD

General Module

Course Sheet

Academic Year of enrolment:

2021/2022

Type of Course:

Related/Supplementary

Optional/Mandatory:

Compulsory

Degree:

Master's Degree Programme in FOOD QUALITY AND SAFETY

Disciplinary Sector:

Commodity Studies

Is part of:

MARKETING OF AGROFOOD PRODUC

Credits:

Programme Year:

Professor and Collaborators:

MONTUORO Gian Luca

Obligatory attendance:

Yes

Minimum hours of attendance:

Hours of classroom activity:

Prerequisites:

Basic knowledge of food chemistry, food laws and the main food processes.

AF code:

40100526

Teaching period

First semester

Objectives

The aim of the course is to provide the basic skills of food products merceology to the student. The student will acquire the awareness end knowledge:
- the way to classify foods;
- the base at Italian and EU Regulations governing food product merceology;
- the organizations which operate in the field of food products merceology.

Contents

General concepts of Merceology, the Community Agricultural Policy (CAP) and the Common Market Organization (CMO), merceology of animal and vegetable origin products concepts of customs merceology, trademarks and designations of origin, the activity of the merceology control organizations.

Recommended Bibliography

Exam preparation will be carried out with materials provided by the teacher during the lessons.
For any further information:
Merceologia degli alimenti - Lolita Liberatore - Publisher: Franco Angeli;
Merceologia degli alimenti - Antonio Usai, Lucia Corazzi - Publisher: Kappa.

Other courses

Course year: 1

FUNDAMENTALS OF FOOD TECHNOLOGIES: UNIT OPERATIONS AND PROCESSES
8 credits
MARKETING OF AGROFOOD PRODUC
9 credits
FOOD SAFETY AND QUALITY II
10 credits - Caratterizzante
INNOVATIVE MICROBIAL BIOTECHNOLOGIES FOR FOOD PRODUCTION
6 credits - Caratterizzante
NUTRITION SCIENCE
8 credits - Caratterizzante
PHYSICAL AND SENSORIAL ANALYSIS OF FOOD
8 credits - Caratterizzante
SISTEMI DI CONTROLLO NELLE INDUSTRIE ALIMENTARI
8 credits - Caratterizzante
APPLIED TECHNOLOGY AND BIOTECHNOLOGY
6 credits - Affine/Integrativa
FOOD SAFETY AND QUALITY I
5 credits - Affine/Integrativa
DAIRY SCIENCE AND TECHNOLOGIES
4 credits - A scelta dello studente
FOOD CHEMISTRY
4 credits - A scelta dello studente

Course year: 2

FURTHER APPLICATION PRACTICE ACTIVITIES
8 credits - A scelta dello studente
STUDENT OPTIONAL ACTIVITIES
8 credits - A scelta dello studente
FINAL TEST
25 credits - Lingua/Prova Finale
PRACTICAL TRAINING APPLICATION
22 credits - Altro
TECHNICAL ENGLISH
5 credits - Altro

Search form

COMMODITY ECONOMICS OF FOOD