Processing of Agri-Food Products
A.Y. 2024/2025
Learning objectives
The objective is to provide:
- the basic knowledge of the role of microorganisms in food processing
- specific skills for understanding the chemical, physical and biochemical phenomena involved in dairy processing and oenology.
- the basic knowledge of the role of microorganisms in food processing
- specific skills for understanding the chemical, physical and biochemical phenomena involved in dairy processing and oenology.
Expected learning outcomes
Learning outcomes are:
- fundamental knowledge regarding dairy and oenological microbiology,
- skills for evaluating and managing some problems related to the processing of milk, grape and related derived products
- capability to identify the most relevant factors to improve the quality of milk and dairy products and wine
- ability to choice and to manage the processing steps that influence the quality of the final products in the mountain areas.
- fundamental knowledge regarding dairy and oenological microbiology,
- skills for evaluating and managing some problems related to the processing of milk, grape and related derived products
- capability to identify the most relevant factors to improve the quality of milk and dairy products and wine
- ability to choice and to manage the processing steps that influence the quality of the final products in the mountain areas.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 7
Lessons: 56 hours
Professor:
De Noni Ivano
Shifts:
Turno
Professor:
De Noni IvanoProfessor(s)
Reception:
By appointment
Sezione Industrie Agrarie - DiSTAM