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 2023/24
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
Contacts
Toll-free number
800 904 084Student registry office
Quality assurance office
Education manager:
Mrs Barbara Violi
T. + 39 0521 032296
E. Office didattica.sea@unipr.it
E. Manager barbara.violi@unipr.it
President of the degree course
prof. Marco Ferretti
E. marco.ferretti@unipr.it
Faculty advisor
prof. Donata Tania Vergura
E. donatatania.vergura@unipr.it
Career guidance delegate
prof. Chiara Panari
E. chiara.panari@unipr.it
Tutor professors
prof. Silvia Bellini
E. silvia.bellini@unipr.it
Erasmus delegates
prof. Maria Cecilia Mancini
E. mariacecilia.mancini@unipr.it
prof. Donata Tania Vergura
E. donatatania.vergura@unipr.it
Quality assurance manager
prof. Giulio Tagliavini
E. giulio.tagliavini@unipr.it