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■ Program Fees
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Food: The law, its science, and its cultural pleasures Summer 2012
UCSC International and the Faculty of Agriculture, Piacenza Campus, will offer in Summer 2012, an international summer program for students interested in food science, the law and business principles behind different national and international systems, and enjoying local food goods at the same time. You will acquire knowledge about and experience three dimensions of the Italian food industry.
The program, taught by both academic and professional experts, offers interaction and up-close exposure to the best practices of the Italian food industry.
The program will include:
■ Classroom lectures
■ Professional testimonials
■ Field visits to businesses and research labs
■ Seminars with experts and professionals involved in food safety or the food industry
The program will introduce you the agro-food system, the national and international laws dictating its production and distribution worldwide, and how it operates in the various functional areas of businesses and organizations. And all this while enjoying the food and wine of the local region.
WHY PIACENZA
Italian excellence in the agriculture and food business is recognized worldwide. Piacenza, the city where the the program will be held, is in the heart of Italian agricultural and food production area, also know as the Italian Food Valley, where many leading companies’ headquarters (such as Parmalat and Barilla) are based. In addition to its immediate proximity to Parma (Parma ham), Modena (balsamic vinegar) and Bologna (Mortadella, also known as bologna ham), Università Cattolica’s Faculty of Agriculture has very strong ties to other food industry giants such as Ferrero and to smaller local artisan food producers. Studying in Piacenza will give you the precious opportunity to combine access to such production with the economic and managerial approach delivered by our faculty and by distinguished agri-business company managers.
DATES
Classes will take place on the UCSC Piacenza Campus from June 25 until July 13, 2012.
Accommodation will be provided from Friday, June 22 until Saturday, July 14.
STRUCTURE
The summer program offers 75 contact hours (worth a total of 10 ECTS credits) divided as follows:
■ Week 1 (25hrs): Food Law
■ Week 2 (25hrs): Food Tradition to Innovation
■ Week 3 (25hrs): Wine & Place Marketing
LANGUAGE
The language of instruction is English.
PROGRAM CONTENT
To view a detailed program, click here.The 2012 syllabus will be available in April.
FIELD TRIPS
Field trips will be offered in conjunction with specific topic areas of the course. See detailed program for details. All trips and tastings are included in the program fee.
For more information:
■ Program Fees
■ Entry Requirements
■ Application Procedures
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