Teaching - Università degli Studi della Tuscia

Trasformazioni molecolari e alimenti fermentati (objectives)

Code

18273

Language

ITA

Type of certificate

Profit certificate

Credits

Scientific Disciplinary Sector Code

CHIM/11

Contact Hours

Type of Activity

Core compulsory activities

Derived from	18170 Principi di chimica e biotecnologie delle fermentazioni in Food and Wine Technologies L-26 0 RUZZI Maurizio (syllabus) Module 2 (A) - 2 CFU Physiology and metabolism of micro-organisms involved in food fermentation (yeast, lactic acid bacteria, propionic bacteria, acetic bacteria, Kokuria, Staphylococcus) Module 2 (B) - 2 CFU Food chemistry: proteins, lipids, colors, preservatives. (reference books) material available through Google Classroom platform
Dates of beginning and end of teaching activities	From 28/09/2020 to 15/01/2021
Delivery mode	Traditional At a distance
Attendance	not mandatory
Evaluation methods	Written test Oral exam

Derived from	18273 Trasformazioni molecolari e alimenti fermentati in Food and Wine Technologies L-26 LUZIATELLI Francesca (syllabus) Genetic improvement and cultivation techniques. Foods from Microorganisms - bioreactors; biomass; microbial metabolites. Microbial genetics. Methods for the analysis of microbial communities. Genetic improvement of microorganisms. (reference books) All materials will be provided by the teacher.
Dates of beginning and end of teaching activities	From 28/09/2020 to 15/01/2021
Delivery mode	At a distance
Attendance	not mandatory
Evaluation methods	Written test

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

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