Dear students, Welcome to the Food Microbial Biotechnology course! During the course, we will explore the role of microorganisms in the production of traditional fermented foods, focusing on the selection and production of starters to be used for functional food production. Furthermore, we will learn the necessary techniques to genetically characterize microbial strains of food interest, along with some useful methods for analyzing their traceability
- Docente: MONICA AGNOLUCCI