Timetables

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Wednesday, 19 Nov

BZ N-F1.2.26 Lab

09:00 - 13:00 Exercise

44765 Evaluation of Food Quality and Authenticity_Group A

Ksenia Morozova

BZ N-F1.2.26 Lab

14:00 - 18:00 Exercise

44765 Evaluation of Food Quality and Authenticity_Group B

Ksenia Morozova

Thursday, 20 Nov

BZ N-F1.2.26 Lab

09:00 - 13:00 Exercise

44701 Fermentations as tools for making traditional and innovative foods and beverages_Group B

Andrea Polo

Friday, 21 Nov

BZ C3.06

10:00 - 12:00 Lecture

44765 Evaluation of Food Quality and Authenticity_LECT

Ksenia Morozova

BZ E2.31

14:00 - 18:00 Exercise

44765 Evaluation of Food Quality and Authenticity_Group A

Ksenia Morozova

Monday, 24 Nov

BZ C3.06

14:00 - 16:00 Lecture

44760A Insects as Novel Food

Sergio Angeli

BZ C3.06

16:00 - 18:00 Lecture

44701 Fermentations as tools for making traditional and innovative foods and beverages

Marco Gobbetti

Tuesday, 25 Nov

BZ C3.06

08:00 - 10:00 Lecture

44741 Computer application in food sciences

Matteo Mario Scampicchio

BZ C3.06

10:00 - 12:00 Lecture

44701 Fermentations as tools for making traditional and innovative foods and beverages

Marco Gobbetti

BZ C3.06

14:00 - 16:00 Lecture

44701 Fermentations as tools for making traditional and innovative foods and beverages

Marco Gobbetti

BZ C3.06

16:00 - 18:00 Lecture

44703 Food value chain management

Christian Fischer

Wednesday, 26 Nov

BZ N-F1.2.26 Lab

08:00 - 12:00 Exercise

44760A Insects as Novel Food_Group B

Sergio Angeli

BZ N-F1.2.26 Lab

14:00 - 18:00 Exercise

44760A Insects as Novel Food_Group A

Sergio Angeli

Thursday, 27 Nov

BZ N-F1.2.26 Lab

08:00 - 12:00 Exercise

44701 Fermentations as tools for making traditional and innovative foods and beverages_Group A

Andrea Polo

BZ N-F1.2.26 Lab

14:00 - 18:00 Exercise

44760B Innovative Food Technologies_Group B

Giovanna Ferrentino