The course aims to provide students with the methodological foundations of biochemical approaches for the analysis and characterization of food material in terms of quality and safety.
Expected learning outcomes
At the end of the course the students will acquire the ability to interpret and critically analyze the results obtained through biochemical methodologies for the characterization of the food material. Students will also be able to identify the most suitable approaches to the definition of molecular quality indexes of a food.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)