STAGE III

Course objectives

Acquisition of skills in the field of Gastronomic Sciences

Channel 1
Maurizio Ruzzi Lecturers' profile

Program - Frequency - Exams

Course program
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
Prerequisites
Microbiology and fermentation technology
Books
Material and videos on Google Classroom platform
Teaching mode
videos
Frequency
laboratory activity and videos on Google Classroom platform
Exam mode
written assay and oral presentation
Bibliography
Material and videos on Google Classroom platform
Lesson mode
videos
  • Lesson codeAAF1926
  • Academic year2024/2025
  • CourseGastronomic and wellness sciences, cultures and politics
  • CurriculumSingle curriculum
  • Year2nd year
  • Semester1st semester
  • CFU3
  • Subject areaPer stages e tirocini presso imprese, enti pubblici o privati, ordini professionali