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
the student who participates in the company visit must have the basics of food microbiology
Course unit content
the course includes a visit to a winery (or other company based on availability) during which the salient aspects of microbial fermentation and other activities of the microorganisms involved in the oenological transformation (or other fermented product) will be discussed with the students
Full programme
Bibliography
texts or scientific articles will eventually be provided to students for further study
Teaching methods
educational visit and critical discussion with students
Assessment methods and criteria
Learning will be verified through the evaluation of a group-work (written text, pod-cast..) produced by the student at the end of the didactic visit
Other information
2030 agenda goals for sustainable development