QUALITY AND CERTIFICATION OF FOOD PRODUCTS

Course objectives

knowledge of quality and environmental protection parameters, such as organic and certified ones, capable of enhancing traditional productions and products typical which are among the main elements characterizing small and medium-sized Italian industries in the agri-food sector

Channel 1
ROBERTO RUGGIERI Lecturers' profile

Program - Frequency - Exams

Course program
Laboratory analysis protocols for milk, oil and wine.
Prerequisites
There are no curricular prerequisites
Books
laboratory tests
Frequency
Mandatory attendance
Exam mode
Laboratory tests from which to extract a final report
Lesson mode
laboratory tests
  • Lesson codeAAF1934
  • Academic year2025/2026
  • CourseGastronomic and wellness sciences, cultures and politics
  • CurriculumSingle curriculum
  • Year2nd year
  • Semester1st semester
  • CFU2