Quality management and methods of characterisation of food products

main objectives

Food Science and technology and Sensory analysis and consumer behaviour, Understand the importance of quality control in the agri-food chain and how detect and control the potential risk factors, including diagnostic, prevention and control of risks/quality in the agri-food chain , Manage the quality of food products with label of quality, Determine the specification of a new food product: be able to characterise a food product through analysis (physical, chemical and microbiological),