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
| Unit | Language | Anno | Period | CFU |
|---|---|---|---|---|
| AAF - RARE BOOKS AND SPECIAL COLLECTIONS - ACTIVITIES AT CHOOSING In all curricula | Italian | 1 | I | 2 |
| AAF- SAN PIETRO GREEN TEAM- OPTIONALS In all curricula | Italian | 1 | I | 2 |
| AAF- SAN PIETRO GREEN TEAM- OPTIONALS In all curricula | Italian | 1 | I | 1 |
| AAF-BASIC INFORMATICS-OPTIONALS In all curricula | Italian | 1 | I | 2 |
| AAF-RARE BOOKS AND SPECIAL COLLECTIONS-OPTIONALS In all curricula | Italian | 1 | I | 1 |
| ACTIVITY OF ORIENTATION In all curricula | Italian | 1 | I | 1 |
| ADDITIONAL FORMATIVE OBLIGATIONS - MATHEMATICS In all curricula | Italian | 1 | whole year | 0 |
| ADDITIONAL FORMATIVE OBLIGATIONS- BIOLOGY In all curricula | Italian | 1 | whole year | 0 |
| ADDITIONAL FORMATIVE OBLIGATIONS- CHEMISTRY In all curricula | Italian | 1 | whole year | 0 |
| ADDITIONAL FORMATIVE OBLIGATIONS- PHYSICS In all curricula | Italian | 1 | whole year | 0 |
| ADVANCED INFORMATICS-OPTINALS In all curricula | Italian | 1 | I | 2 |
| AGRICULTURAL AND ALIMENTARY HISTORY In all curricula | Italian | 1 | I | 8 |
| CHEMISTRY In all curricula | Italian | 1 | I | 9 |
| ECONOMIC PRINCIPLES In all curricula | Italian | 1 | II | 6 |
| ENGLISH LANGUAGE - B1 In all curricula | Italian | 1 | II | 4 |
| FURTHER EDUCATIONAL ACTIVITIES In all curricula | Italian | 1 | II | 5 |
| LAW 81/08 In all curricula | Italian | 1 | I | 1 |
| MATHEMATICS In all curricula | Italian | 1 | I | 6 |
| PHYSICS In all curricula | Italian | 1 | II | 6 |
| PLANT BIOLOGY AND APPLIED BOTANY In all curricula | Italian | 1 | whole year | 12 |
| CONSUMPTION AND FOOD RIGHTS In all curricula | Italian | 2 | II | 9 |
| DIET BASICS In all curricula | Italian | 2 | II | 6 |
| FOOD AND METABOLIC DISEASES In all curricula | Italian | 2 | II | 8 |
| FOOD BIOCHEMISTRY In all curricula | Italian | 2 | I | 6 |
| GENETICS AND BIOTECHNOLOGY OF FOOD CROPS In all curricula | Italian | 2 | I | 6 |
| NUTRITION SCIENCES In all curricula | Italian | 2 | II | 9 |
| SUPPLY AND QUALITY OF LIVESTOCK PRODUCTS AND FISH In all curricula | Italian | 2 | I | 6 |
| SUPPLYING AND QUALITY OF PLANTS PRODUCTION In all curricula | Italian | 2 | I | 12 |
| ANTHROPOLOGY OF ALIMENTATION In all curricula | Italian | 3 | II | 6 |
| FOOD MARKETING In all curricula | Italian | 3 | II | 6 |
| HYGIENE AND FOOD MICROBIOLOGY In all curricula | Italian | 3 | whole year | 12 |
| OPTIONALS In all curricula | Italian | 3 | I | 6 |
| OPTIONALS In all curricula | Italian | 3 | II | 6 |
| PRINCIPLES OF CROP PROTECTION In all curricula | Italian | 3 | I | 6 |
| PROCESSES OF FOOD TECHNOLOGY In all curricula | Italian | 3 | I | 6 |
| STAGE In all curricula | Italian | 3 | II | 8 |
Free-choice training activities
| Unit | Period | CFU |
|---|---|---|
Group III ANNO - POSSIBILITA' A SCELTA DA AAF CFU (University training credits) required: Min1 - Max4 | ||
Group III ANNO - POSSIBILITA' A SCELTA DA LINGUE E/O LABORATORIO E/O PROLUNGAMENTO TIROCINIO PRATICO APPLIVATIVO CFU (University training credits) required: Min1 - Max9 | ||