Course Not running, not visible
- Course code
- 4S00177
-
Name of lecturer
-
Giacomo Zapparoli
- Number of ECTS credits allocated
-
2.5
- Academic sector
-
AGR/16 - AGRICULTURAL MICROBIOLOGY
- Language of instruction
- Italian
- Location
- VERONA
- Period
-
2nd Semester dal Mar 1, 2010 al Jun 15, 2010.
To show the organization of the course that includes this module, follow this link 
Course organization
Lesson timetable
Learning outcomes
To provide principles of microbiology of food production, in particular the food fermentation.
Syllabus
1-food fermentations
2-starter cultures
3-microbiology of sourdoughs, dairy products, fermented meat products and fermented beverages
Assessment methods and criteria
