Learning objectives

This course is included in the learning area on Food, Fashion and Cultural Heritage. The course provides, with a comparative approach, an illustration of the legal regulation of activities related to the production, marketing and consumption of food and beverages in a transnational context.
In particular, starting from the analysis of market dynamics and of the most recent technological innovations applied to the food sector, the course will explore issues related to production rules, business practices, distribution chains, paying attention to the rules of protection of human and animal health and environmental sustainability. At the end of the course, students will acquire the ability to formulate, autonomously and critically, complex judgments and arguments on the main topics of the course.
At the end of the course, the student will have acquired the ability to face and solve practical problems typical of the professional context in which he/she will work, thus orienting his/her competence to the goal of contractual compliance and to the prevention of judicial conflicts. At the end of the course, the student will also be able to verify the practical and applicative consequences of the theoretical and regulatory framework and to set, in written and oral form (and also through group working, written exercises and the method of Problem Based Solving - PBS), the solution of concrete issues, using the appropriate and specific disciplinary vocabulary, adopting the correct lines of reasoning and argumentation, and formulating autonomous judgments. The teaching method used is functional to the continuous learning and updating of acquired knowledge.