|
(objectives)
The main objectives of the course are:
1) Acquisition of knowledge on the use of microorganisms and enzymes/molecules of microbial origin for food processing, preservation and control.
2) Acquisition of basic and advanced methodologies for the selection, identification and exploitation of microorganisms of relevance in the agrifood sector;
3) Acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
|
Università Roma Tre