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Information on degree programmes

INTERNSHIP

COD. 13987

DEGREE: SCIENZE GASTRONOMICHE

TYPE OF COURSE: Other

ACADEMIC YEAR: 2009/2010

YEAR OF STUDY: 3

SEMESTER: Second semester

NUMBER OF CREDITS: 9

CONTACT HOURS:

OTHER COURSES

YEAR: 1

BIOLOGY
CHEMISTRY
FILM
FOOD AND MEDIA
FOOD HISTORY AND CULTURE
FOOD PRODUCTS OF ANIMAL ORIGIN
IMAGE OF FOOD IN CONTEMPORARY CULTURE
INSTITUTIONAL SECTION
MATHEMATICS AND STATISTICS
MONOGRAPH SECTION
OLIVE AND FRUIT GROWING
ORGANIC CHEMISTRY
PHYSICS
TELEVISION
VITICULTURE

YEAR: 2

CONSUMPTIONS
CONSUMPTIONS
CONTROL AND MANAGEMENT SYSTEMS IN THE FOOD SERVICE INDUSTRY
CONTROL AND MANAGEMENT SYSTEMS IN THE FOOD SERVICE INDUSTRY
CORPORATE ECONOMICS
CORPORATE ECONOMICS
DISTRIBUTION
DISTRIBUTION
ECONOMICS OF AGRI-FOOD AND RURAL TERRITORY QUALITY SYSTEMS
ECONOMICS OF AGRI-FOOD AND RURAL TERRITORY QUALITY SYSTEMS
ENOLOGY
ENOLOGY
FOOD BIOCHEMISTRY
FOOD BIOCHEMISTRY
FOOD COOKING AND PRESERVATION TECHNIQUES
FOOD COOKING AND PRESERVATION TECHNIQUES
FOOD HYGIENE
FOOD HYGIENE
FOOD TRANSFORMATION DURING COOKING
FOOD TRANSFORMATION DURING COOKING
MANAGEMENT OF MICROBE PROLIFERATION IN FOODS
MANAGEMENT OF MICROBE PROLIFERATION IN FOODS
ORIGIN AND DEVELOPMENT OF FOOD SYSTEMS
ORIGIN AND DEVELOPMENT OF FOOD SYSTEMS
PHYSIOLOGY OF TASTE
PHYSIOLOGY OF TASTE
PRODUCT RAW MATERIAL QUALITY AND PACKAGING
PRODUCT RAW MATERIAL QUALITY AND PACKAGING
SENSORY ANALYSIS
SENSORY ANALYSIS
TASTE MOLECULES
TASTE MOLECULES

YEAR: 3

BIOCHEMICAL METHODOLOGIES APPLIED TO FOODS
BIOCHEMICAL METHODOLOGIES APPLIED TO FOODS
CONFECTIONARY PRODUCT TECHNOLOGY
CONFECTIONARY PRODUCT TECHNOLOGY
CONFECTIONARY PRODUCT TECHNOLOGY
COOKING TECHNIQUES AND PREPARATION
COOKING TECHNIQUES AND PREPARATION
COOKING TECHNIQUES AND PREPARATION
CRITICAL TASTING TECHNIQUES
CRITICAL TASTING TECHNIQUES
CRITICAL TASTING TECHNIQUES
CULINARY AESTHETICS AND CREATIVITY
CULINARY AESTHETICS AND CREATIVITY
CULINARY AESTHETICS AND CREATIVITY
CULINARY AND OENOLOGICAL JOURNALISM
CULINARY AND OENOLOGICAL JOURNALISM
CULINARY AND OENOLOGICAL JOURNALISM
DAIRY TECHNOLOGY
DAIRY TECHNOLOGY
DAIRY TECHNOLOGY
EDIBLE HERBACEOUS PLANTS
EDIBLE HERBACEOUS PLANTS
EDIBLE HERBACEOUS PLANTS
ENGLISH
ENGLISH
ENGLISH
EPIDEMIOLOGY OF DISEASES CAUSED BY EXPOSURE TO XENOBIOTICS
EPIDEMIOLOGY OF DISEASES CAUSED BY EXPOSURE TO XENOBIOTICS
EPIDEMIOLOGY OF DISEASES CAUSED BY EXPOSURE TO XENOBIOTICS
EUROPEAN LAW IN THE AREA OF FOODSTUFFS WITH APPELLATION
EUROPEAN LAW IN THE AREA OF FOODSTUFFS WITH APPELLATION
EUROPEAN LAW IN THE AREA OF FOODSTUFFS WITH APPELLATION
FOOD HISTORY AND CULTURE
FOOD MICROBIOLOGY LABORATORY STUDIES
FOOD MICROBIOLOGY LABORATORY STUDIES
FOOD MICROBIOLOGY LABORATORY STUDIES
FOOD SERVICE MARKETING
FOOD SERVICE MARKETING
FOOD SERVICE MARKETING
FOODS FOR HEALTHY LIVING
FOODS FOR HEALTHY LIVING
FOODS FOR HEALTHY LIVING
FRUIT TREES
FRUIT TREES
FRUIT TREES
HYGIENE AND SANITATION OF INDUSTRIAL PLANT
HYGIENE AND SANITATION OF INDUSTRIAL PLANT
HYGIENE AND SANITATION OF INDUSTRIAL PLANT
Inspection of foods of animal origin
Inspection of foods of animal origin
Inspection of foods of animal origin
INTERNSHIP
INTERNSHIP
INTERNSHIP
MARKETING AND MANAGEMENT
MARKETING AND MANAGEMENT
MARKETING AND MANAGEMENT
MARKETING OF AGRI-FOOD PRODUCTS
MARKETING OF AGRI-FOOD PRODUCTS
MARKETING OF AGRI-FOOD PRODUCTS
MICROBIOLOGY OF TYPICAL PRODUCTS
MICROBIOLOGY OF TYPICAL PRODUCTS
MICROBIOLOGY OF TYPICAL PRODUCTS
OENOLOGICAL AND CULINARY TOURISM
OENOLOGICAL AND CULINARY TOURISM
OENOLOGICAL AND CULINARY TOURISM
OIL AND FAT TECHNOLOGIES
OIL AND FAT TECHNOLOGIES
OIL AND FAT TECHNOLOGIES
Physical and Molecular Gastronomy
Physical and Molecular Gastronomy
Physical and Molecular Gastronomy
PHYSICAL METHODS IN ORGANIC CHEMISTRY
PHYSICAL METHODS IN ORGANIC CHEMISTRY
POST-HARVEST AND CONSERVATION PHYSIOLOGY OF FRUITS VEGETABLES
POST-HARVEST AND CONSERVATION PHYSIOLOGY OF FRUITS VEGETABLES
POST-HARVEST AND CONSERVATION PHYSIOLOGY OF FRUITS VEGETABLES
PRINCIPLES OF DIETETICS
PRINCIPLES OF DIETETICS
PRINCIPLES OF DIETETICS
PRODUCTION CHAIN RELATIONS IN THE HORECA MARKET
PRODUCTION CHAIN RELATIONS IN THE HORECA MARKET
PRODUCTION CHAIN RELATIONS IN THE HORECA MARKET
PSYCHOLOGY OF FOOD CHOICES
PSYCHOLOGY OF FOOD CHOICES
PSYCHOLOGY OF FOOD CHOICES
SALES/MARKETING OF AGRI-FOOD PRODUCTS
SALES/MARKETING OF AGRI-FOOD PRODUCTS
SPONTANEOUS PRODUCT (MUSHROOMS
TECHNOLOGY OF AGRI-FOOD PRODUCT CONDITION AND DISTRIBUTION
TECHNOLOGY OF AGRI-FOOD PRODUCT CONDITION AND DISTRIBUTION
TECHNOLOGY OF AGRI-FOOD PRODUCT CONDITION AND DISTRIBUTION
TECHNOLOGY OF COOKED COLD MEATS AND SALAMI
TECHNOLOGY OF COOKED COLD MEATS AND SALAMI
TECHNOLOGY OF COOKED COLD MEATS AND SALAMI
TECHNOLOGY OF GRAINS AND DERIVATIVES
TECHNOLOGY OF GRAINS AND DERIVATIVES
TECHNOLOGY OF GRAINS AND DERIVATIVES
TECHNOLOGY OF MILK
TECHNOLOGY OF MILK
TECHNOLOGY OF MILK
TYPICAL DRESSED PORK PRODUCTS
TYPICAL DRESSED PORK PRODUCTS
TYPICAL DRESSED PORK PRODUCTS
TYPOLOGY OF MEAT PRODUCTS
TYPOLOGY OF MEAT PRODUCTS
TYPOLOGY OF MEAT PRODUCTS
VEGETABLE CANNING AND PRESERVATION
VEGETABLE CANNING AND PRESERVATION
VEGETABLE CANNING AND PRESERVATION

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