Educational objectives The course, aims at providing to students a deeper knowledge of some notions, already addressed in the Food chemistry course at the second year of the bachelor’s degree.
Acquisition of basic knowledge on microorganisms associated to food quality (useful, spoilage, pathogenic), on the eco-physiological parameters affecting their growth, and control methods. The course will also focus on the role of microorganisms and biotechnological processes on the nutritional, functional, organoleptic, technological features and the shelf-life of foods.
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