Università Roma Tre

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 PRODUCT. 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. INTERNATIONAL CERTIFICATIONS GOTS AND GRS.
Module 4: ENERGY SECTOR: ECONOMY AND SUSTAINABILITY. OBJECTIVES OF ENVIRONMENTAL DICOMPATIBILITY. ENERGETIC PRODUCTS LABELING. ENVIRONMENTAL DIGESTION SYSTEM (ISO 14001)

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” Giappichelli Editore
Tola “Strategie, metodi e strumenti per lo sviluppo dei territori rurali” Franco Angeli
Capitolo 11 del libro “Management della qualità” di M.F. RenziE L. Cappelli
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 tratti dale maggiori riviste internazionali del settore.
 

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 PRODUCT. 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. INTERNATIONAL CERTIFICATIONS GOTS AND GRS.

Module 4: ENERGY SECTOR: ECONOMY AND SUSTAINABILITY. OBJECTIVES OF ENVIRONMENTAL DICOMPATIBILITY. ENERGETIC PRODUCTS LABELING. ENVIRONMENTAL DIGESTION SYSTEM (ISO 14001)

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” Giappichelli Editore
Tola “Strategie, metodi e strumenti per lo sviluppo dei territori rurali” Franco Angeli
Capitolo 11 del libro “Management della qualità” di M.F. RenziE L. Cappelli
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 tratti dale maggiori riviste internazionali del settore.