- to provide the tools for a critical analysis of the product in terms of efficacy and safety
- acquisition of skills related to the definition of quality of plant-based raw materials and finished products
- knowledge and control of the chemical-physical variables that influence the quality of health products
- enhancement of territorial biodiversity as a tool for well-being
- acquisition of basic techniques for the identification and recognition of plants as raw materials for the food, cosmetic, pharmaceutical or perfume industries