Degree course in Economics and culture of human nutrition

Course Name

ECONOMICS AND CULTURE OF HUMAN NUTRITION

Course Code

L118

Class (Ministerial code)

L-26

Website

http://www.ecocal.unipg.it/

Field(s) of study

ISCED Area 08 – Agriculture, forestry, fisheries and veterinary

Qualification award

Bachelor Degree

Level of qualification according to the NQF and the EQF

EHEA First cycle; EQF Level 6

Length of programme / number of credits

3 years / 180 ECTS

Language of Teaching

Italian

Mode of study

In-class

Didactic centre

Borgo XX giugno, 74 Perugia

Programme director

Prof. Alessandro Dal Bosco

Access to the course

Open access with assessment of personal competencies

Available places

75

Specific admission requirements

Certificate of completion of Italian upper secondary school or equivalent foreign qualification.

Evaluation of specific subject knowledge on entry

Verification of the knowledge required for the attendance of the course of study through a compulsory evaluation test of indicative and non-selective nature; if the test is not passed, the student will be given additional educational obligations and will be granted with: • alignment courses, • tutoring, • online alignment courses, • study of additional texts indicated by the course of study. Foreign students are required to take a test to verify their proficiency of the Italian language, except Erasmus Incoming students, Exchange Students and students in mobility as per the Cooperation Agreement

Profile of the programme

The course in ECONOMY AND FOOD CULTURE (ECOCAL), offers an interdisciplinary training that embraces the agricultural, economic, medical, nutritional and historical-anthropological fields, forming a figure with useful skills to interpret and manage the complex system of human nutrition. This enable them to carry out autonomously the management of food production, distribution and administration companies and to collaborate in the organization and management of nutritional interventions and food education and communication.

Programme learning outcomes

Graduates will develop professional skills related to: - the nature and quality of food and quality control; - production, technological processes, transformation and distribution of food; - the basic principles of biochemistry of food; - the economy of the food system, the economic management of production companies, and commercial promotion of food products; -the historical and cultural roots of the great Italian food tradition.

Qualification requirements and regulations

Admission to the final test for the achievement of the qualification will require that the student has acquired all the credits foreseen in the study plan for training activities other than the final test. The final test for the achievement of the qualification is public and consists of the presentation of a thesis work to a special commission. The thesis is of a compilation type on a scientific and / professional topic assigned by the supervisor and foresees a commitment for the student of 6 credits

Examination regulations and grading scale

Assessment is normally an oral or written exam; in some cases there are intermediate exams during the course; other evaluation elements (seminars, reports, etc.) can be foreseen in specific course units and are described in the Course Unit Profiles. The grades for subject exams are measured in thirtieths (0-30 scale), the minimum grade is 18/30 and the maximum grade is 30/30. The maximum grade can be enhanced with “cum laude” (30 cum laude), in case of excellence. Grades are given by an exam commission of at least two teachers, whose President is the chair of the subject. The main exam sessions are held in January/February, March/April, June/July, September/October. Students may retake exams, if not passed. The University provides an ECTS Grading Table, which shows the actual distribution of the examination and final grades among students for each degree programme. The final degree evaluation is expressed in one hundred and tenths (0-110 scale), the minimum grade is 66/110 and the maximum grade is 110/110. The calculation of the final grade of each candidate takes into account the average of the grades obtained in the subject exams, the number of years for total ECTS, as well as the quality of the work performed in research or in the final thesis which is discussed in public before an exam commission. “Cum laude” (110 cum laude) may be added to the maximum grade if the exam commission decides unanimously.

Obligatory or optional mobility windows

Enrollment in the course gives the opportunity to participate in the Erasmus + European Program, allowing students to carry out training activities at partner foreign universities. The training activities can be study (Erasmus + for study purposes) or internship (Erasmus + traineeship). Erasmus + for study purposes allows you to carry out a continuous study period, from a minimum of 3 months to a maximum of 12, at a university which the University of Perugia has entered into an inter-institutional agreement with.

Work-based learning

As part of its course of study, the student must carry out Practical-Application Internship at companies affiliated with the Department of Agricultural, Food and Environmental Sciences (currently 200). The assistance service for carrying out a corporate internship provides for the identification of a university tutor and a company tutor. The preparation of the thesis can be carried out at other Italian or foreign universities or research facilities or in the internship and / or work placements abroad.

Occupational profiles of graduates

The training acquired allows to enter the job market with a solid foundation in economic and management subjects, supported by multidisciplinary knowledge useful for understanding and interpreting the needs of the food sector and to: - undertake business activities along the food chains; - operate, with different roles, in production, marketing, distribution of food, catering and food service companies; - work with producer groups, commercial consortia and protection, public and private bodies. - operate profitably in the field of agri-food communication, food education and the realization of food and wine events. - exercise the profession of junior agronomist and agrotechnician.

Free-choice training activities