The main objective of the course is to provide knowledge on food science and technology. The course supplies the basic elements of unitary operations and food technologies. Different food chains such as wine, olive oils, milk and bread production will be also considered. Finally, basic elements of sensory analysis will be delivered. The skills supplied by the course will be useful for understanding the role of food processing and ingredient technology on food quality and safety.
- Docente: Vladimiro Cardenia
- Docente: Marco Arlorio
- Docente: Paolo Marzullo
- Docente: Lorenza Scotti
- Docente: Marina Caputo
- Docente: Alice Masini