TECHNOLOGIES FOR FOOD PROCESSING AND STORAGE Single channel

Chair (Coordinator) and Rapporteur: Valeria Turfani

Lecturers

Valeria Turfani

Objectives

Give students a basic knowledge in food science and technologies, in particular about the chemical and nutritional composition of food products, labeling, some chemical and biological modifications of foods compounds, the main unitary operations and some process schemes of transformation technologies of food products (dairy industry, oenological sector).

  • Academic year2026/2027
  • Degree program to which the course belongsFood and Industrial Biotechnology
  • Lesson code1034855
  • Year and semester2nd year - 2nd semester
  • Activity typeAttività formative caratterizzanti
  • Academic areaDiscipline biotecnologiche con finalità specifiche:agrarie
  • SSDAGR/15
  • Mandatory presenceNo
  • Languageita
  • CFU6 CFU
  • Total duration48 hours
  • Hours distribution48 classroom hours