Prof. Adele Papetti
Contents: the course aims at providing an overview of the main and most used green sustainable approaches applied to food production, processing, preservation, and  ransformation processes.
Advanced green analytical methods applied in quality control and food safety as well as in the
evaluation of nutritional and functional properties will be considered. The main advantages and disadvantages of each green technology will be discussed as well as examples of  pplication in the transformation from raw material to food product, the preservation process to prolong the shelf-life, and the analytical controls that can be implemented to guarantee quality and safety for the consumer.
Learining check: oral examination