Lecturers

Gianluigi Scolari
Università Cattolica del Sacro Cuore

Professor of Food Microbiology and Milk and Dairy Chemistry and Technology at Università Cattolica del Sacro Cuore. His research activity includes: technology and microbiology of milk and dairy products; milk and dairy chemistry, particularly regarding the ripening of long ripened cheeses biochemistry; studies on the secondary microbiota microbial role on hard cheese ripening.  He is coordinator of national and European projects regarding cheese ripening, functional properties of cheese peptides and food safety.

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