The course of Merci e Certificazioni di Qualità (Goods and Quality Certifications) aims to provide students with an overview of the complex area of goods, through the analysis of their characterization and classification at international, European and national level.
These issues will initially be dealt with in a wide general way, to then be deepened in three main topics (agri-food, energy and textiles).
Lessons will be integrated with seminars and case-studies presented by experts.
These issues will initially be dealt with in a wide general way, to then be deepened in three main topics (agri-food, energy and textiles).
Lessons will be integrated with seminars and case-studies presented by experts.
teacher profile teaching materials
INTERNATIONAL EXCHANGE OF GOODS
PRODUCT CLASSIFICATION
EUROPEAN UNION AND CUSTOMS LEGISLATION
DESTINATIONS AND CUSTOMS REGIMES
INTRODUCTION TO THE QUALITY OF GOODS AND ACCREDITATION SYSTEMS
Module 2: FOOD SECTOR
EU FOOD POLICIES
FOOD INDUSTRY: PRODUCTION AND CONSUMPTION IN ITALY
THE AGRI-FOOD CHAIN: TRACEABILITY AND TRACEABILITY OF THE PRODUCT
LABELING: BIRTH AND EVOLUTION OF THE LEGISLATION
QUALITY OF SAFETY IN THE FOOD SECTOR: HACCP
NAME AND PUBLIC BRANDS: TYPICAL LOCAL PRODUCTS
PAC AND FISCHER REFORM
Module 3: TEXTILE SECTOR
THE FASHION SYSTEM AND THE ITALIAN TEXTILE SECTOR
HIGH FASHION AND MADE IN ITALY
LABELING OF TEXTILE PAPERS
CERTIFICATIONS DIQUALITY AND MADE IN ITALY
Module 4: ENERGY SECTOR
ECONOMY AND SUSTAINABILITY
OBJECTIVES OF ENVIRONMENTAL DICOMPATIBILITY
ENERGETIC PRODUCTS LABELING
ENVIRONMENTAL DIGESTION SYSTEM (ISO 14001)
-Amodeo G.U., D’Ascenzo F. (2006). Classificazione delle merci e operazioni doganali. Aracne Editrice, Roma, pag. 27-78.
-Buffagni, Burchi, Gallio, Tarabella, Varese “ Consumatori e imprese: la disciplina delle informazioni sugli alimenti” GiappichelliEditore
-Tola“Strategie, metodi e strumenti per lo sviluppo dei territori rurali” Franco Angeli
Capitolo 11 del libro “Management della qualità” di M.F. RenziE L. Cappelli
-Del Signore A., Canfora M.Parte III “La qualità e la sicurezza nel settore alimentare” (2010), “La gestione della qualità”, Franco Angeli, Milano.
-Dispense ed articoli in aula
Programme
Module 1: RAW MATERIALS, DEMATERIALIZATION RESOURCESINTERNATIONAL EXCHANGE OF GOODS
PRODUCT CLASSIFICATION
EUROPEAN UNION AND CUSTOMS LEGISLATION
DESTINATIONS AND CUSTOMS REGIMES
INTRODUCTION TO THE QUALITY OF GOODS AND ACCREDITATION SYSTEMS
Module 2: FOOD SECTOR
EU FOOD POLICIES
FOOD INDUSTRY: PRODUCTION AND CONSUMPTION IN ITALY
THE AGRI-FOOD CHAIN: TRACEABILITY AND TRACEABILITY OF THE PRODUCT
LABELING: BIRTH AND EVOLUTION OF THE LEGISLATION
QUALITY OF SAFETY IN THE FOOD SECTOR: HACCP
NAME AND PUBLIC BRANDS: TYPICAL LOCAL PRODUCTS
PAC AND FISCHER REFORM
Module 3: TEXTILE SECTOR
THE FASHION SYSTEM AND THE ITALIAN TEXTILE SECTOR
HIGH FASHION AND MADE IN ITALY
LABELING OF TEXTILE PAPERS
CERTIFICATIONS DIQUALITY AND MADE IN ITALY
Module 4: ENERGY SECTOR
ECONOMY AND SUSTAINABILITY
OBJECTIVES OF ENVIRONMENTAL DICOMPATIBILITY
ENERGETIC PRODUCTS LABELING
ENVIRONMENTAL DIGESTION SYSTEM (ISO 14001)
Core Documentation
Balestrieri F., Marini D. (2007). Commercio Internazionale – Normativa Comunitaria e Procedure Doganali. Franco Angeli, Milano, pag. 93-115, 131-142.-Amodeo G.U., D’Ascenzo F. (2006). Classificazione delle merci e operazioni doganali. Aracne Editrice, Roma, pag. 27-78.
-Buffagni, Burchi, Gallio, Tarabella, Varese “ Consumatori e imprese: la disciplina delle informazioni sugli alimenti” GiappichelliEditore
-Tola“Strategie, metodi e strumenti per lo sviluppo dei territori rurali” Franco Angeli
Capitolo 11 del libro “Management della qualità” di M.F. RenziE L. Cappelli
-Del Signore A., Canfora M.Parte III “La qualità e la sicurezza nel settore alimentare” (2010), “La gestione della qualità”, Franco Angeli, Milano.
-Dispense ed articoli in aula
Type of delivery of the course
Teaching takes place in the classroom with lectures and participation in study days / forums / conferences on the main skills of the course. In the period of the health emergency from COVID-19 all the dispositions will be understood that regulate the modalities of development of the didactic activities (and of the evaluation of the students). In particular, the following shall apply: -Teams platform for conducting (live and/or via video recordings) lessons according to the current schedule. -Moodle platform for the use of teaching materials (pdf lessons, teacher’s notes, seminars or in-depth lectures) It is also advisable to check regularly the institutional information channels prepared by the University for the purpose of a timely knowledge of the emergency measures in forceType of evaluation
The exam is held in the classroom through the presentation of a project on one of the major topics analyzed in the classroom. An oral test will then take place with questions on the topics presented during the lessons. In the period of the health emergency from COVID-19 all the dispositions will be understood that regulate the modalities of development of the didactic activities (and of the evaluation of the students). In particular, the remote mode will be applied through the digital platform Teams. The exam will take place through an oral exam divided into two parts. A first part that will include the presentation of a research project on one of the topics in depth during the lessons. A second part will be carried out through an oral interview. It is also advisable to check regularly the institutional information channels prepared by the University for the purpose of a timely knowledge of the emergency measures in force