27281 - Seminars

Learning outcomes

The student may attend seminars organized by the Course in Sciences and Culture of Gastronomy (list below) or external seminars that are not part of the list.

In the case of external seminars, the student should propose the seminar to the person in charge by sending an e-mail with all relevant information. The person in charge, in discussion with the Professors, will decide and inform the student whether the seminar is relevant to the topics of the Course. If so, the student will be allowed to attend the seminar.

For each seminar attended, the student must have the attendance form provided by the Course in Sciences and Culture of Gastronomy signed and must produce a brief report on the topics covered. 

Once all 4 CFUs have been achieved, the student will be able to verbalize the educational activity.

Course contents

Seminar 1: Science in the Kitchen: experiences of chefs who have introduced traditional and innovative food processing processes to the culinary industry

Contact person: Prof. Sara Bosi

Organizer: Prof. Andrea Gianotti

Objectives: The seminars are conducted in collaboration with Icook Taste&Share, a company that engages in activities and services related to the culinary world and has a culinary laboratory. The purpose is to bring students' personal, cultural and professional growth in line with the needs of society, to improve the possibility of professional placement through meeting qualified chefs from the world of high-quality catering. Specifically, the seminars constitute a and instrumentsteaching activity integrated with all the teachings of the Study Plan and therefore useful for students' training and orientation.

Program: The seminars will have a duration of 3 hours and the topics covered and the Chefs are: Chef Ivan Milani - Fermentation; Chef Giandomenico Palomba - the leavened bakery foods; Chef Gianluca Gorini; Chef Omar Casali - Color retention; Chef Giampaolo Raschi, Alternative cooking techniques; Chef Riccardo Agostini - Smoking; Chef Jacopo Ticchi - dry aging. 

Total hours : 21 hours

 

Seminar 2: Nutrition, food and communication: between history, publishing and the social world

Contact person: Prof. Sara Bosi

Organizer: Dr. Francesco Casadei e Dr. Andrea Maraschi

Objectives: The seminar-workshops aim to make attending students acquire the following skills: 1) to historically frame the topic of food in its general aspects; 2) to orient themselves in the diversified world of current food and beverage communication; 3) to produce well-argued and structured content on a series of issues concerning food and wine, employing both traditional and social platforms; 4) to provide students with the basic tools for the dissemination of topics in the area of food science and culture through creative writing and communication workshop activities, including the use of computer tools.

Program:

Each meeting will have a duration of 3 hours supplemented by laboratory activities. These are the topics and the reference lecturers:

- Massimo Montanari, University of Bologna - Historical-academic communication on food issues;

- Mauro Niso, University of Bari - Food and social media: startegies, language (also online); 

- Carla Iacono Isidoro, Università di Bologna - Resources for Food-related image search; 

- Francesco Casadei, University of Bologna - Food between communication, journalism and marketing;

- Elsa Mazzolini, La Madia Travelfood and Maria Chiara Zucchi, La Madia comunicazione – Food communication and marketing, from paper to digital to AI. How to communicate the world of food  using every tool;

- Marta Rocchi, University of Bologna (in collaboration with UniRadio Cesena) - Theoretical and practical aspects of podcasting: communication challenges in food and wine;

- Lorenzo Bellei Mussini, Avenue Media - Publishing tools at the service of the agro-industrial system

Total hours: 21 hours (lectures and workshops)

 

 

Readings/Bibliography

Bibliography Seminar 1: Materials will be provided by the speakers in preparation for the seminar activities.

Bibliography Seminar 2: Materials will be provided by the speakers in preparation for the seminar activities

Optional and supplementary readings:

• Roberto Lesina, Il nuovo manuale di stile. Edizione 2.0. Guida alla redazione di documenti, relazioni, articoli, manuali, tesi di laurea, Zanichelli, Bologna 2009
• Marco Santambrogio, Manuale di scrittura (non creativa), Laterza, Roma-Bari 2009
• Riccardo Gualdo et al., Scrivere all'università. Pianificare e realizzare testi efficaci, Carocci, Roma 2014
• Piero Babudro, Manuale di scrittura digitale creativa e consapevole. Un metodo nuovo per migliorare i tuoi contenuti su web e social, Dario Flaccovio, Palermo 2016

Teaching methods

Seminar 1: Lessons will be held at the Icook Taste&Share cooking school

Seminar 2: Lessons will be conducted both in the classroom and online mode

Assessment methods

For each seminar attended, the student must have the attendance form provided by the Course in Sciences and Culture of Gastronomy signed and must produce a brief report on the topics covered.

Prior to verbalization, the student will conduct an interview with Prof. Sara Bosi

Teaching tools

Personal computer and video projector for classroom activities.

Equipment and cooking stations available at the Icook Taste&Share kitchen.

Office hours

See the website of Sara Bosi