Teaching - Università degli Studi della Tuscia

Processi della tecnologia olearia, lattiero-casearia e dei prodotti di origine animale (objectives)

Code

18114

Language

ITA

Type of certificate

Profit certificate

Credits

Scientific Disciplinary Sector Code

AGR/15

Contact Hours

Type of Activity

Core compulsory activities

Teacher	DE SANTIS Diana (syllabus) Chemical composition of foods and shelf life. Description of the main food processing techniques: Olive and seed oil; Milk and derivatives; Meat and fish derivatives; Bakery products and cereals; Eggs; Honey. Describe the main alteration processes and the parameters involved, relating to the products under study. (reference books) Material provided by the teacher
Dates of beginning and end of teaching activities	From 24/09/2018 to 11/01/2019
Delivery mode	Traditional At a distance
Attendance	not mandatory
Evaluation methods	Oral exam

Università degli Studi della Tuscia - Rettorato, Via S.M. in Gradi n.4, 01100 Viterbo, ITALY - Tel. 0761.3571

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