Learning objectives
The course aims at providing the tools to understand food production from the raw materials to the final products. Food quality aspects and physico-chemical modifications occurring during the process will be also explained.
FOOD AND BEVERAGES
cod. 1007149
Academic year 2021/22
3° year of course - Second semester
3° year of course - Second semester
- Professor
- Francesca BOT
- Academic discipline
- Scienze e tecnologie alimentari (AGR/15)
- Field
- Attività formative affini o integrative
- Type of training activity
- Related/supplementary
49 hours
of face-to-face activities
of face-to-face activities
7 credits
hub:
PARMA
course unit
in ITALIAN
in ITALIAN