PREVENTION SCIENCES APPLIED TO FOOD SAFETY I
cod. 1011062

Learning objectives

For learning objectives, please refer to what is specified in the individual modules

Prerequisites

No prerequisites for the Fundamentals of Food Science and Technology module; fundamentals of general and inorganic chemistry, and organic chemistry for the Fundamentals of Food Chemistry module

Course unit content

For the course unit content, please refer to the contents of the individual modules

Full programme

Bibliography

Slides provided by the lecturers.
In addition, the following textbooks are indicated for further study.
Fundamentals of Food Science and Technology:
1. Microbiologia e tecnologia lattiero - casearia - Qualità e sicurezza Mucchetti Neviani
2. Arte Bianca Edagricole
3. Industria dei salumi-Edagricole
Fundamentals of Food Chemistry:
1. La chimica e gli alimenti. Nutrienti e aspetti nutraceutici. di L. Mannina, M. Daglia, A. Ritieni, CEA 2019
2. Food Chemistry 4th Edition - Belitz, Grosch, Schieberle, Springer 2009

Teaching methods

Lectures with compulsory attendance. For further specifications please refer to the information in the individual modules

Assessment methods and criteria

Please refer to the information in the individual module for assessment methods and criteria

Other information

2030 agenda goals for sustainable development