Course catalogue | University of Parma

Professor
Academic discipline: Fisica tecnica industriale (ING-IND/10)
Field: "scienze della prevenzione nell'ambiente e nei luoghi di lavoro"
Type of training activity: Characterising

48 hours
of face-to-face activities

3 credits

hub: -

course unit
in - - -

lectures timetable unavailable

exam calls

Integrated course unit module: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY

Learning objectives

Base knowledge of the food quality requirements and of the hygiene assurance tools

Prerequisites

- - -

Course unit content

- Compulsory, regulated, contractual and voluntary food quality requirements
- Food contamination and spoiling, preventive treatments and HACCP system

Full programme

- - -

Bibliography

Didactic material supplied by the teacher

Teaching methods

Lesson and exercitation

Assessment methods and criteria

Written test

Other information

- - -

FOOD TECHNOLOGIES AND SCIENCES (INTERNSHIP) cod. 16756

Learning objectives

Prerequisites

Course unit content

Full programme

Bibliography

Teaching methods

Assessment methods and criteria

Other information

FOOD TECHNOLOGIES AND SCIENCES (INTERNSHIP)
cod. 16756