Bioresources for innovation in mountain products
A.A. 2024/2025
Obiettivi formativi
To provide knowledge about the biological resources (from plant, animals, fungi, etc) available on the territory, their safety use and valorisation.
To provide the knowledge about the biological resources available on the territory; provide insights into fermentation processes for making traditional and novel mountain food products; provide the knowledge about safety characterisation of food mountain products; train professionals with a solid scientific preparation for the purpose of enhancing and valorise the distinctive food production of mountain areas; give the tools for planning, design, and promote innovation through the valorisation of such resources and their practical applications.
To provide the knowledge about the biological resources available on the territory; provide insights into fermentation processes for making traditional and novel mountain food products; provide the knowledge about safety characterisation of food mountain products; train professionals with a solid scientific preparation for the purpose of enhancing and valorise the distinctive food production of mountain areas; give the tools for planning, design, and promote innovation through the valorisation of such resources and their practical applications.
Risultati apprendimento attesi
Students will have the skills for promoting the enhancmente and valorisation of the distinctive food production of mountain areas starting from bioresources.
Students will be able to identify starters and their growth conditions to drive microbial fermentations; to manage and optimize the main food-related fermentation processes; to evaluate the possibility of creating new and innovative food and drink products starting from the resources offered by the mountain area.
Students will be able to identify starters and their growth conditions to drive microbial fermentations; to manage and optimize the main food-related fermentation processes; to evaluate the possibility of creating new and innovative food and drink products starting from the resources offered by the mountain area.
Periodo: Primo semestre
Modalità di valutazione: Esame
Giudizio di valutazione: voto verbalizzato in trentesimi
Corso singolo
Questo insegnamento può essere seguito come corso singolo.
Programma e organizzazione didattica
Docente/i
Ricevimento:
su appuntamento
ufficio del docente presso ed.4, ex- DISMA, piano terra
Ricevimento:
Su appuntamento, previo contatto via e-mail o Teams
Dipartimento di Medicina Veterinaria e Scienze Animali (DIVAS) - via dell'Università 6, Lodi (primo piano)
Ricevimento:
Su appuntamento via e-mail
DeFENS, Sezione Microbiologia degli Alimenti e Bioprocessi, Via Mangiagalli 25 quarto piano