Food science and technology | University of Parma

Professor
Academic discipline: Microbiologia agraria (AGR/16)
Field: A scelta dello studente
Type of training activity: Student's choice

21 hours
of face-to-face activities

3 credits

hub:

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Learning objectives

knowledge of principal topics of dairy sector

Prerequisites

food microbiology

Course unit content

Microorganism and dairy productions
lactic acid bacteria, starters, and cheese rippening
Microbial events during dairy processes
Italian and international cheeses

Full programme

- - -

Bibliography

Mucchetti G., Neviani E. (2006): “MICROBIOLOGIA E TECNOLOGIA LATTIERO-CASEARIA, Qualità e sicurezza” Ed Tecniche Nuove (Milano) ISBN 8848118178

Teaching methods

Specific lessons aimed to assessing the state of learning will be carried out at the end of each part of the course. During the course, some lessons will be devoted to student presentation and discussion of "study cases (business cases are discussed as examples of the main theoretical arguments of the course)" useful to understand and verify the state of comprehension and the elaboration capacity reached concerning dairy microbiology application fields.
Final examination will be carried out by an oral discussion

Assessment methods and criteria

During the course, some lessons will be devoted to student presentation and discussion of "study cases (business cases are discussed as examples of the main theoretical arguments of the course)" useful to understand and verify the state of comprehension and the elaboration capacity reached concerning dairy microbiology application fields.Final examination will be carried out by an oral discussion

Other information