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Teacher
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MARTUCCI OLIMPIA
(syllabus)
Module 1: RAW MATERIALS, DEMATERIALIZATION RESOURCES
INTERNATIONAL EXCHANGE OF GOODS
PRODUCT CLASSIFICATION
EUROPEAN UNION AND CUSTOMS LEGISLATION
DESTINATIONS AND CUSTOMS REGIMES
INTRODUCTION TO THE QUALITY OF GOODS AND ACCREDITATION SYSTEMS
Module 2: FOOD SECTOR
EU FOOD POLICIES
FOOD INDUSTRY: PRODUCTION AND CONSUMPTION IN ITALY
THE AGRI-FOOD CHAIN: TRACEABILITY AND TRACEABILITY OF THE PRODUCT
LABELING: BIRTH AND EVOLUTION OF THE LEGISLATION
QUALITY OF SAFETY IN THE FOOD SECTOR: HACCP
NAME AND PUBLIC BRANDS: TYPICAL LOCAL PRODUCTS
PAC AND FISCHER REFORM
Module 3: TEXTILE SECTOR
THE FASHION SYSTEM AND THE ITALIAN TEXTILE SECTOR
HIGH FASHION AND MADE IN ITALY
LABELING OF TEXTILE PAPERS
CERTIFICATIONS DIQUALITY AND MADE IN ITALY
Module 4: ENERGY SECTOR
ECONOMY AND SUSTAINABILITY
OBJECTIVES OF ENVIRONMENTAL DICOMPATIBILITY
ENERGETIC PRODUCTS LABELING
ENVIRONMENTAL DIGESTION SYSTEM (ISO 14001)
(reference books)
Balestrieri F., Marini D. (2007). Commercio Internazionale – Normativa Comunitaria e Procedure Doganali. Franco Angeli, Milano, pag. 93-115, 131-142.
Amodeo G.U., D’Ascenzo F. (2006). Classificazione delle merci e operazioni doganali. Aracne Editrice, Roma, pag. 27-78.
Buffagni, Burchi, Gallio, Tarabella, Varese “ Consumatori e imprese: la disciplina delle informazioni sugli alimenti” GiappichelliEditore
Tola“Strategie, metodi e strumenti per lo sviluppo dei territori rurali” Franco Angeli
Del Signore A., Canfora M.Parte III “La qualità e la sicurezza nel settore alimentare” (2010), “La gestione della qualità”, Franco Angeli, Milano.
Dispense ed articoli in aula
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Università Roma Tre