Learning objectives
knowing the main preservation and transformation techniques of milk and being able to identify thei critical point
FOOD PROCESSING TECHNOLOGIES I
cod. 1002079
Academic year 2011/12
3° year of course - First semester
3° year of course - First semester
- Professor
- Academic discipline
- Ispezione degli alimenti di origine animale (VET/04)
- Field
- Attività formative affini o integrative
- Type of training activity
- Related/supplementary
24 hours
of face-to-face activities
of face-to-face activities
3 credits
hub:
-
course unit
in - - -
in - - -
Integrated course unit module: FOOD PROCESSING TECHNOLOGIES