Profilo personale: Bonfatti Valentina

Students will learn the main systems for quality control and traceability of food products. Students will learn how process specificities are translated into guidelines for the production of food products, and how specifications are translated into control plans. They will learn principles and applications of the main analytical and molecular methods used in food authentication. They will be able to recognize the main typical Italian products and will learn the specifications for their processing. Students will be able to translate this knowledge into effective methods for the development of traceability systems.

Categoria ALTRI ANNI ACCADEMICI / A.A. 2015 - 2016
/ Corsi di laurea magistrale
/ AV2190 - ITALIAN FOOD AND WINE - ALIMENTI E VINI D'ITALIA