Seminari

 

  • Seminario (ciclo): "Design and optimization of food treatment processes"
    • Prof.ssa Luisa Cristina L.M. Silva, University of Porto
    • (i) design and optimization of food process conditions; thermal processes, non-thermal innovative processes (such as ozonation, ultrasonic and UV radiation, as novel preservation techniques for fruits and vegetables), drying and freezing.
    • (ii) predictive microbiology and predictive quality as tools to optimize food processes.
    • (iii) evaluation of food quality changes; two to conventional and novel processing; (iv)/or formulation of new foods.
    • giovedì 21 Giugno 2018 (10.00-11.15), "Integrative Predictive Modeling for Food Safety and Quality – Tools and Applications", presso Aula A3, Scuola SAFE
    • giovedì 21 Giugno 2018 (11.45-13.00), "Modeling Food Quality Changes Kinetics During Food Processing and Storage", presso Aula A3, Scuola SAFE
    • venerdì 22 Giugno 2018 (10.00-11.15), "Optimization of Food Thermal Processing Conditions", presso Aula A3, Scuola SAFE
    • venerdì 22 Giugno 2018 (11.45-13.00), "Non-thermal innovative processes", presso Aula A3, Scuola SAFE
    • (ref.: Galgano F.)
       
  • Seminario: "Meat science and technology at the service of biodiversity and typical meat products"
    • Prof.ssa Josè Manuel Lorenzo Rodruigez, Technological Center of Meat – Galicia
    • mercoledì 6 Giugno 2018 (11.30), "Non-thermal innovative processes", presso Aula di Supporto alla Didattica (di fronte all'Aula A10), Scuola SAFE
    • (ref.: Braghieri A.)