Educational objectives "This course offers advanced insights into microorganisms that serve as indicators of food quality—including beneficial, spoilage, and pathogenic species—and examines the ecophysiological parameters influencing their growth, alongside relevant control strategies. Special emphasis is placed on the role of microorganisms and biotechnological processes in shaping the nutritional, functional, sensory, and technological qualities of food products, as well as in determining their shelf-life."
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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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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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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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