Tuesday, 10 Dec
BZ C3.06
08:00 - 10:00 Lecture
44701 Fermentations as tools for making traditional and innovative foods and beverages
BZ E1.12
External Activity
08:00 - 12:00 Exercise
40403_Elements of chemistry and biochemistry applied to food and wine sciences_LAB
BZ E5.22
BZ E5.22
08:00 - 09:00 Lecture
40409_Microbiologia degli alimenti e principi di igiene_LECT
BZ F0.01
BZ E5.22
BZ E4.12
09:00 - 12:00 Lecture
Statistical methods for agricultural and environmental research_Tagliavini
BZ N-B5 0.02 LAI
BZ E2.20
BZ E5.20
BZ F0.01
BZ C3.06
BZ E3.12
BZ E3.11
BZ E2.20
BZ D0.03
BZ D0.02
BZ E3.12
BZ E3.11
BZ C3.06
BZ E3.31
14:00 - 16:00 Lecture
44621B Management and use of agrochemicals and their fate in the environment
BZ D0.03
14:00 - 16:00 Lecture
40417_Microbial fermentations in gastronomy and methods of recovery of agro-food by-products_LECT
BZ E5.22
External Activity
14:00 - 18:00 Exercise
40402_Tierische Biodiversität und Effekte von landwirtschaftlichen Produktionssystemen auf die Umwelt_LAB
BZ E2.20
BZ E3.11
BZ E4.22
16:00 - 18:00 Lecture
47052-Natural risks in mountain areas: processes and mitigation strategies
BZ E3.31
16:00 - 18:00 Lecture
44621A Plant pathogens and disease management strategies in vineyards in mountain areas
BZ E3.12
BZ E2.22
BZ E5.22