Gastronomic and wellness sciences, cultures and politics

Lessons (40 hours): History of food microbiology. Microorganisms in food. Ecophysiology of microorganisms in food. Reduction Methods. Waters. Food of animal origin and fish products. Foods of plant origin. Determination of microorganisms in food: culture dependent techniques. Laboratory (8 hours)

Biochemistry and Microbiology

Materials provided by the teacher. Microbiologia alimentare applicata. Casa Editrice Ambrosiana

attendance is not mandatory

The final exam consist of a written report on the activities carried out in the laboratory and written test with questions covering all the topics of the program.

Additional material and videos on Google Classroom platform

Lessons and laboratory training are supported by an online learning platform that provides access to videos, documents and quizzes.