3rd YEAR GUIDANCE VET/04
COD. 1001715
Learning outcomes of the course unit
Methodology set up on direct and active communication directed to the diffusion of the knowledge of the food risk resulting to the food habits of the consumer.
Course contents summary
Food risk communication: theoretical and practical concepts focused on the food risk reduction
Recommended readings
Material provided during Orientamento
Teaching methods
Frontal lessons, focus group, questionnaire
Assessment methods and criteria
Reporting on the communication issues achieved during Orientamento
NAME OF LECTURER
BRINDANI Franco
ACADEMIC YEAR: 2012/2013
YEAR OF STUDY: 3
SEMESTER: Second semester
NUMBER OF CREDITS: 0
UNIT COORDINATOR: BRINDANI Franco
CONTACT HOURS: 13
