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