Food Production: Tradition and Innovation, Short Course

  • Application Deadline
  • 14 days
    Duration
  • Tuition
    1500
    Tuition (Full programme)
    1500
    Tuition (Full programme)
  • English (take IELTS)
    Language
Summer School at Università Cattolica, Università Cattolica del Sacro Cuore (UCSC), Italy ,
After providing an overview about biochemical background, nutritional value and health-related issues linked of the Mediterranean diet, the course will cover the ‘farm-to-fork’ pathway of typical food types of the Po Valley and, in particular, of the Piacenza district, including tomato sauce, Grana Padano, salumi and wine. The Food Production: Tradition and Innovation course is offered by Università Cattolica del Sacro Cuore (UCSC).
  • Overview
  • Programme outline
  • Key facts
  • Admission requirements
  • Fees and funding

About

Course description

After providing an overview about biochemical background, nutritional value and health-related
issues linked of the Mediterranean diet, the course will cover the ‘farm-to-fork’ pathway of
typical food types of the Po Valley and, in particular, of the Piacenza district, including tomato
sauce, Grana Padano, salumi and wine. For any of them, theory and practice under the form of
tasting will be delivered.

Objectives
  • To get acquainted with the concept of "we are what we eat".
  • To understand the close link existing between the territory and the different typical food types.
  • To perceive how "tradition" can anyway benefit from technological innovation without losing its "charme" and peculiarities.
  • To understand that a "unique", non-duplicable product is a blend of optimal genotype x environment interaction and man’s ability.
The Food Production: Tradition and Innovation course is offered by Università Cattolica del Sacro Cuore (UCSC).

Detailed Programme Facts

  • Full-time duration 14 days
  • Study intensity Full-time
  • Credits
    6 ECTS
  • Languages
    • English
  • Delivery mode
    On Campus

Programme Structure

The learning objective is to provide the basic knowledge of the nutrients and their metabolism, focusing on the role of nutrition on health.

The following topics will be addressed:
  • Energy: energy expenditure, measurement of energy expenditure, energy requirements,food energy
  • Food groups
  • Nutrition in adult years: diet in physiological conditions, dietary guidelines
  • Mediterranean diet and weight control: cultural aspects of dietary planning, nutrient content, results on prevention and therapy of the main degenerative chronic pathologies, focusing on weight gain prevention and weight control.
English Language Requirements

Good level of English. Non native English speakers must give evidence of their language proficiency of a minimum B2 level or equivalent (ex: TOEFL Ibt 79, IELTS 6, First Certificate of English, Cambridge ESOL or other certification).

Documents you will need to upload while filling in the online application:
  • a passport size picture
  • the scanned version of your passport or other ID documents
  • the transcript of records
  • certificates assessing the knowledge of the English Language
Programs requirements
  • Grade Point Average of a minimum 2.75, or equivalent in applicants own university grading system
  • Completion of a minimum of 2 semesters at undergraduate level

Tuition Fee Per Full Programme

  • EUR 1500 International
  • EUR 1500 EU/EEA
  • One session: € 1500
  • Two sessions: € 2850
  • Three sessions: € 4200
  • Four sessions: € 5500
  • Five sessions: € 6,500
  • Application fee: €75

Funding

StudyPortals Tip: Students can search online for independent or external scholarships that can help fund their studies. Check the scholarships to see whether you are eligible to apply. Many scholarships are either merit-based or needs-based.

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