1) knowledge and understanding: Knowledge of the microbiological characteristics of food products and analytical methods, including innovative ones, suitable for the determination of alteringspoilage and pathogenic microorganisms in food.
2) Applied knowledge and understanding: Ability to apply basic and advanced knowledge to perform laboratory analyzes for the assessment of quality and food safety parameters on products of plant and animal origin.
3) Making judgements: identifying the necessary assessments for the qualitative characterization of agro-food products and for the evaluation of safety requirements;
4) Communication skills: oral and written presentations of the activities carried out
5) Learning Skills: provide the cognitive tools and logical elements that can guarantee the student a continuous updating of knowledge in the specific sector
professional and related scientific and technological research.