Interdisciplinary Methodologies for Food Systems

The course of Interdisciplinary methodologies for food systems aims to provide the technical-scientific skills related to the different methodological approaches used for the study and characterization of a food in relation to its chemical, biochemical, microbiological, and technological properties. Therefore, the final aim of this course is to provide the fundamental knowledge for the overall characterization of the food required in an industrial context.

Through lectures and practical exercises both in the single-station laboratory and in the classroom, the students will learn how to apply the different methodological approaches for the characterization of a food in the context of the control of a production process from the point of view of quality , safety and sustainability.