focus on WInE•NewtrendsingrapeandwineproductioninItaly:sustainability,enotourism,organicagricultureandbeyond•Newtrendsinviticulture:organicproduction,sustainability,newresistantcultivars•Newtrendsinenology•Denominationoforigin-DOCareas-•Thenewmarketing•Ecotourism•Sensoryanalysis:amethod(everyday12-13p.m.)•Guidedwinetasting–Superwhites–specialwines
Field trip: D Visit to a wine sector firm dealing with marketing, customer care, reception at winery
Week end Trip to Venezia e Trieste
Week 1 focus on dry curEd ham •TheHam:characterizationofripening(frommeatporktodrycuredham)•DryCuredHamtechnology(manufactoring)andthePDOrules•TheSanDanieleDryCuredHamcharacteristic•NutraceuticalpropertiesofSanDanieleDryCuredHam•Flavordevelopment(proteolysisandlipolysis)•Microbialproblemsanddefects(methodofdetermination)•Sensoryevaluation(basicandspecializedsensorialmethods)•DryCuredHaminternationalmarket:rulesestablishmentandinternationaltradestandards(CodexAlimentarius,PDO)
Field trips: D Visit to a big dry cured ham facility and to two small dry cured ham facilities D Visit to slicing dry cured ham facility with clean room facilities D Visit to high meat product quality
Week end trip to Malga Montasio
focus on oLIVE oIL and on monTasIo chEEsE•TheOliveoil:basicchemicalcomposition,extractiontechniques•Nutraceuticalpropertiesofextravirginoliveoil:healthadvantagesofitsconsumption•Extravirginoliveoil,anancientfoodinaglobalmarket:mainproducingcountriesandnewareasofproduction,rulesestablishmentandinternationaltradestandards(CodexAlimentarius,InternationalOliveCouncil,UE)•ExtraVirginoliveoilvalorization:PDO,PGD•Sensoryevaluationofextravirginoliveoiltheoryandsomebasicpracticaltrials:“good”anddefectedoils
Field trip: D Visit to an Extra Virgin PDO Consortium
•TheMontasiocheese:thehistoryofdairyproductsinFriuliVeneziaGiuliaarea•ThePDOlabelregulationsforMontasiocheese•Thenationalandinternationalmarket•TraditionalproductionmethodsofMontasiocheese•Cheese-making(ripeningprocess,flavordevelopment)•SensoryevaluationofMontasiocheese:practicaltrials
Field trip: D Cheese factories in Friuli Venezia Giulia during the week
Week end trip in Lago di Garda area
Week 2 Week 3
UNIUD
T r i e s T e
G o r i z i a
P o r d e n o n e
V e n e z i a120 km
a u s t r i a
s l o v e n i a
at t h e h e a r t o f e u r o p e
FrIUlI veNezIa gIUlIa
Udine is a people-friendly city: it offers all the attractions of a bigger center – pubs, cafes, restaurants, discos, theaters, cinemas and so on – but it retains its human dimension – it is safe and compact. The city has a very rich and varied calendar of cultural events from music concerts to international shows. Udine is situated half-way between the mountains and the sea.
Other cultural sites are located in Udine surrondings: Cividale with its Longobard treasures, Villa Manin where Napoleon stayed before signing the Treat of Campoformido (you can see his bed!), the Roman remains of Aquileia. There is also a beautiful unspoilt countryside of hills and valleys.
Info, conTacT & commITTEEFEES:atuitionfeeof€4000,00willbechargedfor3weeksofcourse.Thisincludes:•Academiccourses•Workshopsandseminars•Fieldtrips•WEtripstoVenezia,TriesteandtotheLagodiGardaarea,andtomalgaMontasio•Accommodation&food•Wineandfoodtastings•Staycost
conTacT dETaILsInTErnaTIOnaL rELaTIOnS OFFICEHeadofOffice:Sonia Bosero
Contacts:Sara Di StefanoViaGemona,9233100Udine–ItalyTel.+39(0)432556735/6226e-mail:[email protected]
scIEnTIfIc commITTEEFOCuS On WInE anD GraPE Professor Enrico Peterlunger e-mail:[email protected]
Professor roberto Zironi e-mail:[email protected]
FOCuS On OLIVE OIL Professor Lanfranco Conte e-mail:[email protected]
FOCuS On Dry CurED haM Professor Giuseppe Comi e-mail:[email protected]
FOCuS On MOnTaSIO ChEESE Professor nadia Innocente e-mail:[email protected]
Incollaborationwith
ITALIAN FOOD AND WINE: quality, production, techniques, marketing and added value
GEnEraL InformaTIon università degli Studi di udine (unIuD) Via Palladio, 8 33100 - Udine (UD) Italy www.uniud.it
InTErnaTIonaL rELaTIons offIcE
Contacts: www.uniud.it tel. +39 (0)432 556226 tel. +39 (0)432 556735
DuraTIOn:3weeks
PErIOD:July
LOCaTIOn:UniversityofUdine–Italy
aCTIVITIES: fromMondaytoFridayover3weeks.60hours(lectures,activities)+workshops,seminars,sensoryanalysis.8fieldtripsinadditiontoregularcourses
EnTry rEQuIrEMEnTS:BachelordegreeinAgriculture,FoodScience,Viticulture&Enology,Biochemistry,Chemistry,Humannutrition,Biology
nuMBErS: max25studentswillbeaccepted
PrOGraMME DESCrIPTIOn:thiscourseisdesignedforstudentsinterestedingainingknowledgeonfood,wine,nutrition,marketsandmarketingactivities
ITALIAN FOOD AND WINE: quality, production, techniques, marketing and added value
Oneoftheoutcomesofthecoursearethesensory analysis lessons,whichgivestudentsthemethod.Theywilllearnhowtoapplythemethodtowine,prosciutto(curedham),cheese,oliveoilandotherfoods.
Thecourseisfocusedon6keyareas:
wine grape olive oil Ham CHeese marketing
