Degree course in Food technology and biotechnology
- Course Name
- FOOD TECHNOLOGY AND BIOTECHNOLOGY
- Course Code
- LM23
- Class (Ministerial code)
- LM-70
| Unit | Language | Anno | Period | CFU |
|---|---|---|---|---|
| APPLIED PHYSICS FOR FOOD INDUSTRIES Curriculum: Tecnologie olivicolo-olearie | Italian | 1 | I | 6 |
| APPLIED PHYSICS FOR FOOD INDUSTRIES Curriculum: Tecnologie birrarie | Italian | 1 | I | 6 |
| APPLIED PHYSICS FOR FOOD INDUSTRIES Curriculum: Tecnologie alimentari | Italian | 1 | I | 6 |
| BIOTECHNOLOGIES FOR FOOD INDUSTRY Curriculum: Tecnologie alimentari | English | 1 | II | 12 |
| BIOTECHNOLOGIES FOR FOOD INDUSTRY Curriculum: Tecnologie birrarie | English | 1 | II | 12 |
| BIOTECHNOLOGIES FOR FOOD INDUSTRY Curriculum: Tecnologie olivicolo-olearie | English | 1 | II | 12 |
| BREWING CROPS AND INNOVATIVE CROPPING SYSTEMS Curriculum: Tecnologie birrarie | Italian | 1 | II | 9 |
| CONTROL OF POST-HARVEST DISEASES AND PESTS Curriculum: Tecnologie alimentari | Italian | 1 | II | 6 |
| FOOD ANALYSES AND DATA PROCESSING Curriculum: Tecnologie alimentari | Italian | 1 | I | 6 |
| FOOD ANALYSES AND DATA PROCESSING Curriculum: Tecnologie olivicolo-olearie | Italian | 1 | I | 9 |
| FOOD ANALYSES AND DATA PROCESSING Curriculum: Tecnologie birrarie | Italian | 1 | I | 9 |
| FOOD CROP CULTIVATION Curriculum: Tecnologie alimentari | Italian | 1 | II | 12 |
| FOOD HYGIENE Curriculum: Tecnologie alimentari | Italian | 1 | I | 6 |
| FOOD HYGIENE Curriculum: Tecnologie birrarie | Italian | 1 | I | 6 |
| FOOD HYGIENE Curriculum: Tecnologie olivicolo-olearie | Italian | 1 | I | 6 |
| NOVEL FOOD SOURCES Curriculum: Tecnologie birrarie | 1 | I | 6 | |
| NOVEL FOOD SOURCES Curriculum: Tecnologie alimentari | 1 | I | 6 | |
| NOVEL FOOD SOURCES Curriculum: Tecnologie olivicolo-olearie | English | 1 | I | 6 |
| NOVEL FOOD SOURCES Curriculum: Tecnologie olivicolo-olearie | Italian | 1 | I | 6 |
| OLIVE GROWING Curriculum: Tecnologie olivicolo-olearie | Italian | 1 | II | 12 |
| PEST AND DISEASE CONTROL IN BEER CROPS Curriculum: Tecnologie birrarie | Italian | 1 | II | 6 |
| PEST AND DISEASE CONTROL IN OLIVE GROWING Curriculum: Tecnologie olivicolo-olearie | Italian | 1 | II | 6 |
| ADVANCES IN OLIVE OIL TECHNOLOGIES Curriculum: Tecnologie olivicolo-olearie | Italian | 2 | II | 6 |
| ANIMAL PRODUCTIONS FOR FOOD INDUSTRY In all curricula | Italian | 2 | I | 6 |
| BREWING TECHNOLOGIES Curriculum: Tecnologie birrarie | Italian | 2 | II | 6 |
| ENGLISH LANGUAGE-LEVEL B2 In all curricula | Italian | 2 | II | 3 |
| INDUSTRIES OF FOOD PRODUCTS Curriculum: Tecnologie olivicolo-olearie | Italian | 2 | I | 9 |
| INDUSTRIES OF FOOD PRODUCTS AND INNOVATIONS IN FOOD TECHNOLOGY Curriculum: Tecnologie birrarie | Italian | 2 | I | 12 |
| INDUSTRIES OF FOOD PRODUCTS AND INNOVATIONS IN FOOD TECHNOLOGY Curriculum: Tecnologie alimentari | Italian | 2 | I | 12 |
| LEGISLATION AND MARKETING IN THE FOOD INDUSTRY In all curricula | Italian | 2 | whole year | 11 |
| OPTINALS Curriculum: Tecnologie birrarie | Italian | 2 | II | 8 |
| PROCESSING OF FERMENTAGE BEVERAGES Curriculum: Tecnologie alimentari | Italian | 2 | II | 6 |
| STAGE IN PREPARATION OF THE FINAL DISSERTATION In all curricula | Italian | 2 | I | 4 |
Free-choice training activities
| Unit | Period | CFU |
|---|---|---|
Group II ANNO- POSSIBILITA' A SCELTA DA AAF CFU (University training credits) required: Min1 - Max4 | ||
Group II ANNO- POSSIBILITA' A SCELTA DA LINGUE E/O LABORATORIO E/O PROLUNGAMENTO TIROCINIO PRATICO APPLICATIVO CFU (University training credits) required: Min1 - Max11 | ||
Group II ANNO- POSSIBILITA' A SCELTA DA AAF CFU (University training credits) required: Min1 - Max4 | ||
Group II ANNO- POSSIBILITA' A SCELTA DA LINGUE E/O LABORATORIO E/O PROLUNGAMENTO TIROCINIO PRATICO APPLICATIVO CFU (University training credits) required: Min1 - Max11 | ||
Group II ANNO- POSSIBILITA' A SCELTA DA AAF CFU (University training credits) required: Min1 - Max4 | ||
Group II ANNO- POSSIBILITA' A SCELTA DA LINGUE E/O LABORATORIO E/O PROLUNGAMENTO TIROCINIO PRATICO APPLICATIVO CFU (University training credits) required: Min1 - Max11 | ||