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Teacher
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RUZZI Maurizio
(syllabus)
Lactic acid bacteria, acetic bacteria, propionic bacteria, yeasts: metabolism, and physiology.
Wine, Beer, Bread, Fermented milk and Yogurt, Cheese, and Salami: starter cultures, fermentation parameters, and microbiological controls.
Non-fermented beverages: process parameters and microbiological controls.
(reference books)
Farris et al. (2012). Microbiologia dei prodotti alimentari. Casa editrice Ambrosiana, Rozzano (MI). Chapter: 7, 13-20.
Additional material and videos that are available on the Google Classroom platform.
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