Attendance

The aim of the course is to provide adequate preparation in the discipline to allow a better understanding of the most relevant elements that are the basis of food production; to increase knowledge on the food problem in developing countries; on the characterization and classification of foods; on food safety and quality. Students who have passed the exam will be able to understand the problems related to the problem of food safety and quality in PI, BRICS, PVS. They will have information on food production and processing technologies. In addition, knowledge of the different types of market. FOOD PRODUCTS LABORATORY The course provides skills to understand the complexity and multidimensionality of problems related to nutrition, from the production of food raw materials to the environmental, social and economic dimension. The knowledge will be applied through the study of some specific case studies treated during group work with which students will be able to increase their judgment, communication and autonomy skills in the food sector, with particular reference to developing countries.