Courses, class schedules and exams
Learning objectives
The study plan of the Graduate Programme in Food Processing: Innovation and Tradition is based on lectures aimed at learning, interpreting, and designing all the phases that characterize the main food supply chains, with the most advanced technologies.
In particular, the three teaching areas are made up as follows:
Starting from a deepening of the previous knowledge of physical, chemical, biochemical and microbiological processes that can occur in raw materials, food matrices and finished products, the student moves on to address specific issues of production processes, including a first analysis of digital data management systems.
Starting from a deepening of the previous knowledge of physical, chemical, biochemical and microbiological processes that can occur in raw materials, food matrices and finished products, the student moves on to address specific issues of production processes, including a first analysis of digital data management systems.