STAGE III Single channel

Chair (Coordinator) and Rapporteur: Maurizio Ruzzi

Lecturers

Maurizio Ruzzi

Objectives

Acquisition of skills in the field of Gastronomic Sciences

Learning outcomes

Acquisition of knowledge on the links between food, territory, technology, and healthy eating.

Prerequisites

Microbiology and fermentation technology

Programme

Know the tools necessary for the management of fermented food production processes: isolation, conservation, genetic improvement and use of starter strains for the food industry, control of microbial growth and process parameters, microbiological alterations of fermented foods

Books

Material and videos on Google Classroom platform

Bibliography

Material and videos on Google Classroom platform

Lessons mode

videos

Frequency

laboratory activity and videos on Google Classroom platform

Exam mode

written assay and oral presentation

Example exam questions

In-depth questions on the written report.

  • Academic year2024/2025
  • Degree program to which the course belongsGastronomic and wellness sciences, cultures and politics
  • Lesson codeAAF1926
  • Year and semester2nd year - 1st semester
  • Activity typePer stages e tirocini presso imprese, enti pubblici o privati, ordini professionali (art.10, comma 5, lettera e)
  • Academic areaPer stages e tirocini presso imprese, enti pubblici o privati, ordini professionali
  • Mandatory presenceNo
  • Languageita
  • CFU3 CFU
  • Total duration75 hours
  • Hours distribution75 others hours