not required
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The exam consists of a written and an oral tests. The written test consists of 6 open-ended questions with a maximum score of 5 points. To access the oral examination must pass the written test which consists of one question (the maximum score is 2 points). Failure to pass the oral exam will invalidate also the written test.
The course aims to provide knowledge about the various dimensions of the quality of Food and Wine Tourism for the development of which food resources and environment are critical factors. Therefore, students need to know the quality requirements of food products and processes and tools for the protection and promotion of local products, with reference to the marks and cer
Food products and their relationship with the territory. Interactions between food resources and Food and Wine Tourism development. Quality labels for the protection and promotion of local products Quality labels to protect and promote local products. Certification of product and process. The quality system HACCP in catering and food industry. Quality and traceability system for food products. Sustainable development. Technologies for the production of energy and their impact on the environment and the local economy. Territorial quality marks. Quality systems: ISO 14001, EMAS regulation, Eco-label for environmental management and corporate security.
Set of university lectures on the website of DiSEA. Other recommended books : M.Pastore,M.Rudan, Sistemi di gestione integrati, Pitagora editrice Bologna – 2006 Barbarino F.C., UNI EN ISO 9001: 2000, Qualità, sistemi di gestione per la qualità e certificazione, ed. IlSole24 ORE, Milano,2000
Frontal lessons. Presentation of case studies. Company visits
Students can contact the teacher by email at the address: gmanca@uniss.it, or to meet her in the office in via Muroni, 25, (third floor) on Thursday from 16.00 to 18.00.
