Corso di Laurea professionalizzante - Area di Lettere e Filosofia - Accesso programmato a livello locale - Classe di Laurea: L-15
Lingua: Italiano
Informazioni generali
o Classe di Laurea: L-15 - Scienze del Turismo
o Tipologia di corso: Laurea professionalizzante
o Durata: 3 anni
o Tipo di accesso: Numero di posti programmato a livello locale
o Macroarea di afferenza: Lettere e Filosofia
o Dipartimento: Storia, Patrimonio culturale, Formazione e Società
o Codice corso: V90
Descrizione e obiettivi formativi
Il Corso di Laurea è professionalizzante e radica i suoi presupposti nella comprovata evidenza che il comparto enogastronomico costituisca una potenzialità e una risorsa irrinunciabile nel quadro delle strategie di valorizzazione turistica ed economica dell'Italia e dei suoi contesti territoriali (regionali, urbani, rurali, montani, marittimi). Soprattutto in una congiuntura storica e culturale in cui gli stretti legami tra produzioni tipiche, tradizioni gastronomiche e ricerca della leisure sono andati sempre più intrecciandosi fino a costituire uno dei segmenti maggiormente consolidati delle pratiche vacanziere. Riguardo a ciò, il percorso formativo del Corso si articola su un modello trasversale di studi che fa dialogare saperi e operatività inerenti ai settori delle discipline antropologiche, sociologiche, geografiche, storiche, artistiche, giuridiche, statistiche, mediche, nutrizionali, agronomiche, merceologiche, economiche e del marketing avanzato.
In riferimento a molti degli ambiti disciplinari descritti sarà opportunamente proposto l'inserimento di attività laboratoriali miranti a coniugare le conoscenze teoriche con le competenze di natura tecnica e pratico-operativa.
In particolare, promuovendo un trasferimento di metodi e di capacità di lettura dei fenomeni turistici sulla base delle evoluzioni che accompagnano il comparto dell'enogastronomia, il Corso intende fornire le competenze teorico-pratiche idonee a svolgere mansioni di progettazione e di valorizzazione dei prodotti agroalimentari in ottica di pianificazione territoriale e di promozione del Made in Italy a tavola.
Inoltre, il Corso mira a fornire prospettive e competenze interdisciplinari volte alla conoscenza approfondita del patrimonio enogastronomico locale, regionale e nazionale da destinarsi ai livelli di domanda turistica su scala nazionale e internazionale.
Le figure di esperti che il Corso di Laurea Professionalizzante in "Turismo enogastronomico" (TUReg) si propone di formare sono le seguenti:
1) OPERATORE DELL'INCOMING NEL TURISMO ENOGASTRONOMICO;
2) OPERATORE DI EVENT MANAGEMENT NEL TURISMO ENOGASTRONOMICO.
Un ruolo fondamentale nella definizione delle suddette figure professionali sarà demandato alle attività di tirocinio formativo (50 CFU) che consentiranno di verificare sul campo la capacità di applicare le conoscenze e le competenze acquisite nell’ambito dell’intero percorso di studi.
Sbocchi professionali
I Laureati in Turismo enogastronomico saranno degli esperti in grado di operare nel settore dell’incoming e dell’event management turistico con mansioni di elevato profilo professionale per ciò che concerne l’ideazione, l’organizzazione e la gestione di attività connesse al comparto dell’enogastronomia. Troveranno sbocchi lavorativi preferenziali presso le realtà produttive dell'agroalimentare dotate di strutture dell'accoglienza in sede; presso tour operator e agenzie di viaggio specializzate nella progettazione di pacchetti turistici a carattere enogastronomico ed esperienziale; presso le attività commerciali incluse nel settore dell'Ho.Re.Ca. (Hotellerie-Restaurant-Catering); presso gli enti pubblici e gli enti d'ambito connessi alla progettazione e allo sviluppo territoriale; presso gli uffici di promozione turistica. Troveranno inoltre possibilità d’impiego nel settore della comunicazione specializzata in travel experience nonché nelle attività di consulenza e/o di libera professione.
Per tali finalità il Corso ha già attive convenzioni con molteplici partner di settore finalizzate allo svolgimento delle attività di stage e all’inserimento nel mondo del lavoro.
Riferimenti web e contatti
Sito web: https://www-2020.turismoenogastronomico.lettere.uniroma2.it/
Coordinatore: Simone Bozzato (referente)
E-mail: simone.bozzato@uniroma2.it
Segreteria didattica: Giorgia Di Rosa
Tel: 06/72595262
E-mail: info@tureg.uniroma2.it
Topics covered during the course: the sources of food law and the relationship between the EU and Member States; the free circulation of food on the Community market; regulation 178/2002 (definitions of food and food business; risk analysis; precautionary principle; European food safety authority and Rapid Alert System for Foods); the "hygiene package"; food information and labeling; food quality (DOP, IGP, STG, organic products, certifications); public geographic collective marks; short chain and zero-kilometer products; agritourism and enhancement of the food and wine resources of the territory; food waste.
The Economics and Management of Catering Companies course is dedicated to training the manager of catering services. The course therefore aims to transmit all the skills to "know how to become a manager" expert in the food and beverage sector. The course provides an initial overview of the food and wine sector in managerial terms. The peculiar aspects of the country Italy and at the same time the connected internationalization phenomena will be seen. For example, Made in Italy will be studied but also companies that import into Italy. After an introduction of the fundamental themes, strictly linked to the restaurant tradition present in the Italian fabric, the most innovative aspects related to the sectors that are evolving over the years will be analyzed.
The first part describes the relationships of tourism with the economy, society, culture and the environment. Tourism is a part of the new trend focused on the knowledge ed experential economy. The second part describes the skills of the philosophic practitioner, community and market oriented . A monographic course is dedicated to the relationship between tourism, firms and destination.
The course is divided into a general part and a monographic part. In the first one the key themes of food anthropology will be analyzed. In the second one we will proceed to decode the versatility of the uses and meanings assumed by "food" in the dimension of everyday life and in the sphere of individual and collective behavior, with specific reference to the contemporary experiences of taste and to the most widespread practices of food and wine tourism
Catering: organization and management of catering services and structuring of the menu. Dietary needs of consumers with particular pathologies (eg celiac disease, lactose intolerance, food allergies, etc.). Religious pluralism and food: examples of menus for the consumer's religious / cultural needs. Impact of nutrition on health. Metabolic role and nutritional role of macro and micronutrients. What are LARNs and how do they translate into advice for the population. The guidelines for a healthy diet: 1. Control your weight and stay active at all times; 2. More fruits and vegetables; 3. More whole grains and legumes; 4. Drink plenty of water every day; 5. Fats: choose which ones and limit the quantity; 6. Sugars, sweets and sugary drinks: less is more; 7. The salt? Less is more; 8. Alcoholic beverages: as little as possible; 9. Vary your diet: how and why; 10. Special advice; 11. Beware of diets and the use of supplements without scientific basis; 12. Food safety also depends on you; 13. Sustainability of diets: we can all contribute.
Starting from the fundamentals of geography, the course traces the evolution of geographic thought up to the last decades of the twentieth, when geography will undergo a profound process of renewal aimed at recovering its foundations and embracing new interpretations, based on the values of the environment and of the sustainable development, as well as on the cultural dimension in the organization of terrestrial spaces. At the end of the course, the student will have acquired adequate knowledge and skills relating to the birth of geography as a science, the evolution of geographic thought, the fundamental themes and issues of the discipline and the relationship between geography and tourism and will be able to formulate judgments autonomous that will allow them an average level of critical reading, in a spatial perspective, of the phenomena considered, with particular attention to the impact of tourism with respect to spatialization and territorialization.
The course is divided into a general part and a technical and practical part. In the first one the key themes related to the vinifera vine (variety, diffusion, habitat) and the process of transformation of its grapes into wine will be analyzed. In the second one, the main wine making techniques and the wine sensory evaluation method will be studied with field experience.
The course program starts from the importance that nutrition has always had in the history of humanity. He quickly took the first steps and then dwelt on the epochal change that came to be determined from the end of the Second World War. Going through the phases that we can define of "Food Globalization" comes to define the counterreaction that has seen the exponential growth of the product/territory binomial. From here we move on to evaluate the profile of the Consumer of the Third Millennium, with its characteristics that led to the Revolution "Good to eat = Good to think". This will provide the basis for deepening indoor and outdoor consumption, the "consecration" of the chefs as standard bearers of a message of quality and uniqueness. Consequent deepening dedicated to the products to I.G. and their role as social, economic and historical flywheel of the territories. Basically, the basics of Food and Wine Tourism.
The course is oriented to make known the fundamental bases of the psychology of eating behaviors and of consumer psychology, that is to say the psychological functioning of people in the act of buying, with particular attention to the "food" sector. The focus of interest is centered on how people evaluate and identify their needs, decide between multiple alternatives, how they are influenced by advertising. In-depth analysis will be "consumer behavior" and "consumer psychology".
• Food classification and composition; • Proteins Food, carbohydrates, lipids and vitamins: classification, physical-chemical and functional properties; • Water in foods; • Chemical composition of food: cereals, legumes, vegetables and fruits, milk and derivatives, meat and meat products, fish, eggs, seasonings, alcoholic drinks; • Nerval food; • Food safety; • Chemical contamination of foods: pesticides, mycotoxins, allergens; • Food additives.
Topics covered during the course: • Introduction: Food Studies • Creativity and management (new trends and lifestyle) • Italian food design best practices • Packaging development • Brand identity and communication • Geography of local and traditional products; • Production and distribution of food products; • Food geography of developing countries StudiesreatalianNew trends and lifestyle)and
Topics covered during the course: • Introduction: Food's Geography; • History of nutrition • Medieval food period; • Italian food industry; • Rural tourism; • Geography of local and traditional products; • Production and distribution of food products; • Food geography of developing countries
The course intends to illustrate the principles of the analysis of the literary text, first of all by identifying the constitutive elements of a literary work, retracing the history of literature as the foundations of linguistics, the history of literary genres as the foundations of metrics and narratology. The main goal is to make students autonomus in reading literay works. It will follow the application of the same on some exemplary texts of Italian literature on "food narratives" in an attempt to put the students in condition to elaborate an autonomous interpretive investigation.
BRIEF RECALL OF ECONOMICS GROWTH: WHAT DATA SAY DETERMINANTS OF GROWTH: HUMAN CAPITAL AND ICT ICT INVESTMENTS AND GROWTH GROWTH AND STABILITY PACT
The program will be divided into the following topics: the concept of quality, the conformity assessment system within the European Union, the PDO and PGI marks, registration methods and control systems, the collective geographical and certification mark, the of supply chain and company traceability and related certification procedures, organic production.
PROGRAM Introduction to food technology ● Elements of food microbiology ● Alteration of food ● Food contamination Food storage and food safety ● Conservation with high and low temperatures ● Conservation by subtraction of water ● Preservation with natural and artificial chemical methods ● Food quality and safety. Fraud Dairy industry ● Milk ● Yogurt ● Cheese and its production ● Butter Canning industry ● Canned food ● Tomato-based preserves ● Fruit-based preserves ● Meat and fish based preserves Milling industry ● Wheat and flours ● Food bread and pasta ● Rice, corn. Barley, oats and other cereals Oil industry ● Production of extra virgin olive oil ● Classification and packaging ● Seed oils Oil industry ● Cultivar and national geography ● Sensory analysis: strengths and weaknesses of EVO oil Wine industry ● Vinification ● Chemical composition Wine industry ● National Enography ● Sensory analysis: Pros and cons of wine Brewing industry ● Raw materials and Brewing ● Classification of beers
