Raw materials and technologies in chocolate and confectionery industries

A.Y. 2020/2021
6
Max ECTS
56
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The course aims to provide students with the chemical-physical and technological concepts that enable them to tackle the problems of sweet products production and the development of new products with competence.
Expected learning outcomes
At the end of the course, the students will be able to manage the processing technologies to obtain the main confectionery products and the factors that affect their quality.
Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
Professor(s)
Reception:
upon appointment
Settore Didattico Colombo, Via Mangiagalli, 25; IV floor, room n. 4058
Reception:
on appointment
settore didattico Colombo; IV floor