Learning objectives
The course aims to give the student the tools to better understand how animal-based products are produced, starting from the characteristics of the raw materials up to the finished product, considering the qualitative aspects and the physical and chemical modifications undergone during the production processes and of conservation. Other training objectives include: Independent judgment: thanks to the information received, the course aims to provide the student with the tools to critically discuss the quality and stability of foods. Communication skills: the course aims to enable the student to acquire adequate technical-scientific language for communicating the knowledge learned to specialist and non-specialist interlocutors. Ability to learn: the course aims to enable the student to acquire the learning skills necessary to undertake a professiional career.
Students are reminded to check the available teaching material and the instructions provided by the teacher via the Elly platform, a communication tool used for direct teacher/student contact.