Learning objectives
Knowledge and Ability to Understand: During the course, the student will be expected to acquire the knowledge necessary to conduct a proper literature search, identify the analyses necessary to evaluate the main issues related to the quality of raw materials, and to interface with professionals in the field. He/she should also be able to correctly express an analytical data and correctly interpret a certificate of analysis.
Skills: The student should be able to use the knowledge acquired to understand and value the quality of raw materials.
Autonomy of judgment: The student should be able to correctly read and interpret an analytical protocol and a certificate of analysis. He/she should also be able to evaluate the analytical quality of the data.
Communication skills: The student should be able to understand and appropriately use specific technical language and vocabulary.
Learning skills: The student who has attended the course will be able to deepen his or her knowledge of basic food analysis through independent consultation of specialized texts and journals in the field.