Course catalogue | University of Parma

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

12 hours
of face-to-face activities

1 credits

hub:

course unit
in - - -

lectures timetable

exam calls

Learning objectives

The objectives of the course are to allow students to make contact with production companies, concretely verifying what they have learned in the theoretical lessons relating to the microbial transformation of food

Prerequisites

the student who participates in the company visit must have the basics of food microbiology

Course unit content

the course includes a visit to a winery (or other company based on availability) during which the salient aspects of microbial fermentation and other activities of the microorganisms involved in the oenological transformation (or other fermented product) will be discussed with the students

Full programme

- - -

Bibliography

texts or scientific articles will eventually be provided to students for further study

Teaching methods

educational visit and critical discussion with students

Assessment methods and criteria

Learning will be verified through the evaluation of a written paper produced by the student at the end of the didactic visit

Other information