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English certification level B2
ACADEMIC YEAR
2020/2021
COD.
1005844
dati insegnamento:
DEGREE:
FOOD SCIENCE AND TECHNOLOGY
TYPE OF COURSE:
Other
LANGUAGE OF INSTRUCTION:
Italian
ACADEMIC YEAR:
2020/2021
YEAR OF STUDY:
1
SEMESTER:
First semester
NUMBER OF CREDITS:
3
CONTACT HOURS:
21
INDIVIDUAL WORK HOURS:
54
OTHER COURSES
YEAR: 1
Application of chemiometric techniques for food analysis
Applied Biochemistry
APPLIED HUMAN NUTRITION
APPLIED HUMAN NUTRITION
English certification level B2
Food Chemistry
Food Chemistry
Food consumption analysis
Heat transfer in food industry processes
Heat transfer in food industry processes
NATURAL ORGANIC SUBSTANCES IN FOOD
NATURAL ORGANIC SUBSTANCES IN FOOD
PHYSICAL CHEMISTRY OF FOOD
PREDICTIVE MICROBIOLOGY
PREDICTIVE MICROBIOLOGY
STRUCTURE AND PROPERTIES 'NATURAL FOODS
STRUCTURE AND PROPERTIES 'NATURAL FOODS
YEAR: 2
Complementary activity for outcoming Erasmus Students 3
Complementary activity for outcoming Erasmus Students 4
Dairy microbiology
DESIGN METHODOLOGIES OF FOOD PROCESSES
DESIGN METHODOLOGIES OF FOOD PROCESSES AND FOOD PRODUCTS
Fermentation Chemistry and Bioenergetics
FINAL EXAM
FOOD PRODUCT DESIGN METHODOLOGIES
INDUSTRIAL MICROBIOLOGY
INTERNSHIP AT EXTERNAL STRUCTURE
INTERNSHIP AT THE STRUCTURE OF THE UNIVERSITY
INTERNSHIP IN INTERNATIONAL MOBILITY
MOLECULAR MODELING
NUCLEAR MAGNETIC RESONANCE APPLIED TO FOOD SCIENCE
Parmigiano Reggiano Cheese
Probiotics Microorganisms in foods
