Course catalogue | University of Parma

Professor
Academic discipline: Microbiologia agraria (AGR/16)
Field: Discipline delle tecnologie alimentari
Type of training activity: Characterising

16 hours
of face-to-face activities

2 credits

hub: PARMA

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Integrated course unit module: COOKED AND RAW COLD CUTS

Learning objectives

Knowledge of microorganisms role in fermented and non fermented (raw or cooked) ham and sausages production and preservation.

Prerequisites

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Course unit content

<p>Microorganisms involved in fermented and non fermented (raw or cooked) ham and sausages production and preservation. Microbial grouth and technological role of different species and byotipes involved.</p>

Full programme

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Bibliography

FOOD MICROBIOLOGY: FOUNDAMENTALS AND FRONTIERS, Doyle, M.P., Beuchat, L.R., Montevilli, T.J. ed. ASM Press, Washington, D.C(2001) <br />
MICROBIOLOGIA DEGLI ALIMENTI, Galli Volontario, A ed. Paravia, Torino (1999) <br />

Teaching methods

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Assessment methods and criteria

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Other information

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MICROBIOLOGICAL ASPECTS cod. 1002163

Learning objectives

Prerequisites

Course unit content

Full programme

Bibliography

Teaching methods

Assessment methods and criteria

Other information

MICROBIOLOGICAL ASPECTS
cod. 1002163