Program Overview

Program Overview

The FOOD MARKETING AND ITS LEGISLATURE program is offered by the University of Genoa. The program code is 66445, and it is part of the academic year 2025/2026.

Program Details

• Credits: 2 cfu anno 1 DIETISTICA 9288 (L/SNT3) - GENOVA
• Scientific Disciplinary Sector: SECS-P/13
• Language: Italian
• Teaching Location: GENOVA
• Semester: 2° Semester
• Modules: This teaching is a module of: LEGISLATURE AND FOOD CHEMISTRY

Teaching Materials

• AULAWEB

Overview of the Program

The program focuses on the classification of foods according to their origin, production process, nutritional characteristics, organoleptic properties, and their link with the territory. It is divided into two units: the first dedicated to the merceology of foodstuffs and their nutritional value, and the second to the production and commercial specificities of the territory.

Aims and Content

Aims and Learning Outcomes

The course aims to provide in-depth knowledge of commodities with particular reference to chemical composition, regulations on the commercial distribution of national and local products, with a special focus on locally recognized quality brand products.

Teaching Methods

The course comprises two teaching units of ten hours each with two different lecturers. Teaching methods include:

• Lectures
• Case analyses
• Seminars with active student participation

Any student with documented Specific Learning Disorders (SLD) or special needs should reach out to the lecturer and the dedicated SLD representative in the department before class begins to arrange specific teaching methods and ensure proper achievement of the learning aims and outcomes.

Syllabus/Content

The program covers:

• Food raw materials (classification and characteristics)
  • Unit 1:
    • Cereals
    • Vegetables
    • Legumes
    • Fruit
    • Meat
    • Fish products
    • Eggs
  • Unit 2:
    • The origin and quality marks of local agri-food products with a focus on Protected Geographical Indication (PGI) and Protected Designation of Origin (PDO) products as well as other recognized quality marks
    • Labelling and marketing

Teachers and Exam Board

• Teachers: MATILDE BORRIELLO, MONICA DELLEPIANE
• Exam Board:
  • MATILDE BORRIELLO (President)
  • LIVIA PISCIOTTA (President)
  • FEDERICA TURRINI (President)
  • MONICA DELLEPIANE
  • ELISA PROIETTI

Lessons

Class Schedule

The timetable for this course is available on the Portale EasyAcademy.

Exams

Assessment Methods

The verification of learning takes place through the final examination only, which aims to ascertain the effective acquisition by the student of the expected learning outcomes in terms of:

• Knowledge:
  • To know aspects of food commodities, production cycles
  • To know and be able to correctly use food composition tables to calculate the nutrient intake of foods and meals
  • To know the commodity characteristics of branded products
• Skills:
  • Ability to apply knowledge and understanding in order to orientate oneself appropriately following new scientific evidence
  • Ability to describe the parameters that define both the quality and the chemical characteristics of different foods, with particular attention to the requirements defined in the regulations, in the production specifications of branded products and/or related regulations of use

Exam Schedule