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.
- Teacher: EMANUELE BOSELLI
- Teacher: DANILO GAMBELLI
- Teacher: GIANFRANCO ROMANAZZI