Università Roma Tre

The main educational goals 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 agri-food sector;
3) Acquisition of logical means and knowledge for interrogating scientific databases, and for drafting and executing experimental protocols.
The expected learning outcomes are the acquisition of theoretical knowledge in the field of microbial biotechnology applied to the agri-food sector, of practical skills for the design and execution of laboratory experiments, and of critical ability to search and evaluate scientific literature data.