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The natural microbial starters for innovation and authenticity - 2021/22 - 44706A

Course Syllabus

Instructor: Claudia Cappello
Instructor: Ilaria Carafa
Instructor: Raffaella Di Cagno
Instructor: Andrea Polo
Instructor: Ali Zein Alabiden Tlais
Instructor: Stefano Tonini

The natural microbial starters for innovation and authenticity - 2022/23 - 44706A

Course Syllabus

Instructor: Raffaella Di Cagno

The food - human axis for driving the gut microbiome - 2022/23 - 44706B

Course Syllabus

Instructor: Marco Gobbetti
Instructor: Andrea Polo

Fermentations as tools for making traditional and innovative foods and beverages - 2022/23 - 44701

Course Syllabus

Instructor: Marco Gobbetti
Instructor: Andrea Polo

The food - human axis for driving the gut microbiome - 2022/23 - 44706B

Course Syllabus

Instructor: Marco Gobbetti
Instructor: Andrea Polo

Fermentations as tools for making traditional and innovative foods and beverages - 2022/23 - 44701

Course Syllabus

Instructor: Marco Gobbetti
Instructor: Andrea Polo

Genetics applied to foods - 2022/23 - 44709

Course Syllabus

Instructor: Fabrizio Costa