LMS.UNIVPM.IT

The main subjects of the course are two: 

- the description of the effects of different processing or storage conditions on specific nutritive components of food products 

- the application of high resolution chromatographic techniques for the charcterization of the quality and authenticity of food products

The course is subdivided in four seminars of 1 hour each. Recently published original research works on the above mentioned subjects are explained and critically discussed with the audience. 

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