The aim of the course, through a series of seminars held by professionals and experts in the agri-food sector, is to make people understand the aspects of possible professional outlets
teacher profile teaching materials
gastronomist profession:
1. Certified quality systems, PAT (Traditional Agri-food Products), and biodiversity in the agrifood
sector
2. Communication strategies and innovation in the food industry
3. The gastronomist as a multi-sector professional: technical and managerial skills
4. Agrifoodtech trends and collaborative models; blockchain-based restaurant guides
5. Management and coaching in contemporary catering
6. Communicating dairy and meat products: strategies and storytelling
7. Pest control in food companies: regulations and best practices
8. Extra virgin olive oil: production, culture, and professional sensory analysis
9. Coee as food and cultural expression: from bean to cup
10. Blockchain and traceability in agri-food supply chains: excellence case studies
11. Quality management in gastronomic events
12. Study paths and career opportunities in enogastronomy: experiences and perspectives
reports, and regulatory references) will be provided by the lecturers during each seminar.
Additional bibliographic references may be suggested during the course.
Programme
The course consists of 12 monographic seminars, each dedicated to a specific area of thegastronomist profession:
1. Certified quality systems, PAT (Traditional Agri-food Products), and biodiversity in the agrifood
sector
2. Communication strategies and innovation in the food industry
3. The gastronomist as a multi-sector professional: technical and managerial skills
4. Agrifoodtech trends and collaborative models; blockchain-based restaurant guides
5. Management and coaching in contemporary catering
6. Communicating dairy and meat products: strategies and storytelling
7. Pest control in food companies: regulations and best practices
8. Extra virgin olive oil: production, culture, and professional sensory analysis
9. Coee as food and cultural expression: from bean to cup
10. Blockchain and traceability in agri-food supply chains: excellence case studies
11. Quality management in gastronomic events
12. Study paths and career opportunities in enogastronomy: experiences and perspectives
Core Documentation
No single mandatory textbook is required. Teaching materials (slides, articles, industryreports, and regulatory references) will be provided by the lecturers during each seminar.
Additional bibliographic references may be suggested during the course.
