Vai al contenuto principale Vai al footer
Università degli Studi di Parma Università degli Studi di Parma
University of Parma
Course catalogue
Università degli Studi di Parma
course catalogue

GASTRONOMO COMPLETION ACTIVITIES: COMPANY VISIT 2
cod. 1009219

Academic year 2021/22
3° year of course - Annual
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 unavailable
exam calls
Print

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

Fermented food microbiology

Course unit content

The course includes the presentation of a food product obtained through microbial fermentation. This presentation will be made through face-to-face lectures or remotely if the emergency conditions do not allow the presence. Following the presentation of the product made in the classroom / virtual classroom, the teacher will accompany a group of students to a company (neighboring areas) that produces this product

Full programme

- - -

Bibliography

no

Teaching methods

Frontal lesson in the classroom (at a distance due to force majeure) and company visit (depending on the company's responsibility and the emergency situation

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

- - -

2030 agenda goals for sustainable development

- - -