Start Date:
23-27 October 2023
Duration:
1 week (40 hours)
Location:
University Residential Centre (Ce.U.B.) Via Aldruda Frangipane, 6, 47032 Bertinoro (FC), Italy
Course Aim:
This summer school will allow doctoral students to participate in educational activities held by industry leaders and prominent scientists dealing with the production and quality of muscle foods. The training program is aimed at providing an in-depth knowledge of current issues relating to the quality of meat and seafood products with a look at the main alternatives appearing on the market.
Faculty Members:
