Raw Materials and Technologies in Chocolate and Confectionery Industries
A.Y. 2024/2025
Learning objectives
The course aims to provide students with the chemical-physical and technological concepts that enable them to tackle the problems of sweet products production and the development of new products with competence.
Expected learning outcomes
At the end of the course, the students will be able to manage the processing technologies to obtain the main confectionery products and the factors that affect their quality.
Lesson period: Second 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
Second semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Cappa Carola
Shifts:
Turno
Professor:
Cappa CarolaProfessor(s)
Reception:
upon appointment
Settore Didattico Colombo, Via Mangiagalli, 25; IV floor, room n. 4058