Salta al contenuto principale

Università degli Studi di Parma

il mondo che ti aspetta

Target

Exchange students
Prospective students
Visiting scholars

menu

About Us
General description of the institution

Our Mission and our Values

Academic authorities

Departments

The Italian university system

Facts and figures

Contact us
Studying
General admission requirements

Application procedure A.Y. 2019-2020

Academic calendar

General arrangements for the recognition of prior learning

Course catalogue - Academic Year 2019-2020

Course catalogue - Academic Year 2018-2019

Second cycle degree courses taught in English

Tuition fees and scholarships 2019-2020

Credits for sport activities

University Master Programmes

Postgraduate Schools

Research doctorates
Research
International research

HORIZON 2020

ERC - European Research Council

EU funded projects
Services and Facilities
Arrangements for academic guidance

Learning services and facilities

Part-time employment for students

Language courses

Facilities for special needs students

Certification of disabilities

Sport facilities

Insurance

Financial support for students

Students associations
Living in Parma
Accommodation

The town

Cost of Living

Meals

Medical facilities

What's on in Parma

Leisure facilities

Emergency phone numbers

Home
Information on degree programmes

INTERNSHIP

COD. 13987

DEGREE: Gastronomic science

TYPE OF COURSE: Other

ACADEMIC YEAR: 2011/2012

YEAR OF STUDY: 3

SEMESTER: Second semester

NUMBER OF CREDITS: 7

CONTACT HOURS: 0

OTHER COURSES

YEAR: 1

BIOCHEMISTRY
BIOLOGY
BIOLOGY AND BIOCHEMISTRY
CHEMISTRY
DEVELOPMENT OF FOOD SYSTEMS
ENGLISH
FILM
FOOD AND COMMUNICATION
FOOD HISTORY AND CULTURE
GENERAL CHEMISTRY
IMAGE OF FOOD IN CONTEMPORARY CULTURE
MARKETING
MATHEMATICS
MATHEMATICS AND PHYSICS
ORGANIC CHEMISTRY
ORIGIN AND DEVELOPMENT OF FOOD SYSTEMS
ORIGIN OF FOOD SYSTEMS
PHYSICS
TELEVISION

YEAR: 2

ECONOMICS OF THE AGRI-FOOD SYSTEM
FISH PRODUCTS
FOOD ADDITIVES AND CONTAMINANTS
FOOD HYGIENE
FOOD HYGIENE AND SAFETY
FOOD TRANSFORMATION BY MEANS OF COOKING
HEAT TRANSMISSION AND COOKING TECHNIQUES
MEAT AND FISH PRODUCTS
MEAT PRODUCTS
MICROBIAL CONTAMINANTS
MICROBIOLOGY
SENSORIAL EVALUATIONS
SENSORIAL PROPERTIES OF FOOD
TASTE MOLECULES
THERMAL PROCESSES AND MOLECULAR TRANSFORMATION IN FOODS
VEGETABLE PRODUCTS

YEAR: 3

ALCOHOLIC BEVERAGES
COOKING TECHNIQUES AND PREPARATION
CRITICAL TASTING TECHNIQUES
DIDACTICS
Fair and Promotion of enogastronomici events
FINAL EXAM
GENERAL PEDAGOGY
GEOGRAPHY
GEOGRAPHY OF EDUCATION
HEALTHY AND FUNCTIONAL FOODS
HUMAN NUTRITION
HUMAN NUTRITION AND PRINCIPLES OF DIETETICS
INTERNSHIP
Management and promotion of oenological produts
MANAGEMENT FOR FOOD SAFETY IN CATERING
MICROBIOLOGICAL ASPECTS
MICROBIOLOGICAL ASPECTS
MICROBIOLOGICAL RISK
Molecular Gastronomy
PRINCIPLES OF DIETETICS
SAFETY MANAGEMENT
Specialized gastronomy press
SPONTANEOUS PRODUCT (MUSHROOMS
TECHNOLOGICAL
TECHNOLOGICAL ASPECTS
TRANSFORMED PRODUCTS

Università degli studi di Parma

via Università, 12 - I 43121 Parma

P.IVA 00308780345

tel. +390521902111

email: protocollo@pec.unipr.it

> contact us
urp
twitter
facebook
linkedin
youtube
instagram

Legal Notes
Privacy
Access statistics

© 2014 Università di Parma - Tutti i diritti riservati