Bioresources for innovation in mountain products

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.

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.