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CODE 104615
ACADEMIC YEAR 2024/2025
CREDITS
LANGUAGE Italian
TEACHING LOCATION
  • GENOVA
SEMESTER 2° Semester
MODULES Questo insegnamento è un modulo di:
TEACHING MATERIALS AULAWEB

AIMS AND CONTENT

AIMS AND LEARNING OUTCOMES

1. Knowledge and understanding
- Foods habits in the world
-Principles of Sustainable Food (water footprint, carbon footprint), how the sustainability of a food is calculated, the importance of enhancing local products and biodiversity, fighting waste
-Malnutrition in developing countries
- Novel foods
2. Skills
-Knowing how to set up a healthy and sustainable menu by calculating sustainability
-Set up sustainability education projects
- know the organizations that deal with nutrition worldwide (FAO, WHO) and the UN 2031 objectives

TEACHING METHODS

Lectures, seminars, analysis of scientific publications, group work
The course is divided into 8 hours of training activities divided into frontal lessons, interactive seminars, documentary screenings, group work
Mandatory attendance.

Students who have valid certification of physical or learning disabilities on file with the University and who wish to discuss possible accommodations or other circumstances regarding lectures, coursework and exams, should speak both with the instructor and with Professor Federico Scarpa (federico.scarpa@unige.it  ), the Polytechnic School's disability liaison.

 

SYLLABUS/CONTENT

- Dietary habits in Italy, in Europe and in the world. The declination of the Mediterranean diet and different dietary styles
- Principles of Sustainable Food (water footprint, carbon footprint), how the sustainability of a food is calculated, the importance of enhancing local products and biodiversity, fighting waste
- Malnutrition in developing countries
- Novel foods

RECOMMENDED READING/BIBLIOGRAPHY

- Educational material provided to the student

TEACHERS AND EXAM BOARD

Exam Board

IRENE CAFFA

ENRICO DI CINO

ANNA MARIA SPAGNOLO

MILKO ZANINI (President and Coordinator of Integrated Course)

LESSONS

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

Each student is given a project to carry out that allows them to demonstrate that they have achieved the educational objectives

ASSESSMENT METHODS

The verification of learning takes place through the final exam only, which aims to ascertain the effective acquisition by the student of the expected learning outcomes. The tests in itinere and the exercises are not of an evaluative nature
In order to pass the exam, the student must therefore report a grade of not less than 18/30, must demonstrate that he knows how to carry out a bibliographic search and read an epidemiological study, know how to set up an education project on food sustainability
-Being able to compose a sustainable menu
Contribute to the final grade expressed out of thirty:
-Correctness, clarity, synthesis in the exposition of the project
- Adoption of appropriate terminology
The mark of 30/30 with possible honors will be awarded when the knowledge/skills in the subject are excellent