Erasmo Neviani
Università degli Studi Parma

Professor of Milk/Dairy Microbiology and Industrial Microbiology at Università degli  Studi di Parma.

His research activity focuses on technology and microbiology of milk and dairy products, the role of microbial enzymes in cheese ripening and studies on complex interactions between microbial groups in food products. He is a member of the Scientific Commission for DOP cheeses of the Italian Ministry of Agriculture and Forestry

Como nasce um queijo de qualidade: o processo de transformação da matéria-prima em um excelente produto final

SAF06 September 7th 2015 September 11th 2015