Teaching Academic year of provision: 2026/2027 MICROBIOLOGY OF MILK AND DIARY PRODUCTS Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Previous years Academic year of provision: 2025/2026 Dairy microbiology Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° LABORATORY OF DAIRY TECHNOLOGY II – CHEESES First-cycle degree course in Dairy Enterprise Technologies and Management DAIRY TECHNOLOGY II – CHEESES module Year: 2° Academic year of provision: 2024/2025 Dairy microbiology Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° LABORATORY OF DAIRY TECHNOLOGY II – CHEESES First-cycle degree course in Dairy Enterprise Technologies and Management DAIRY TECHNOLOGY II – CHEESES module Year: 2° Academic year of provision: 2023/2024 Dairy microbiology Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2022/2023 Dairy microbiology Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2021/2022 Dairy microbiology Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° Academic year of provision: 2020/2021 Dairy microbiology Second-cycle degree course in FOOD SCIENCE AND TECHNOLOGY Year: 2° The teachings are listed up to the 2020/2021 academic year
Research Publications Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio Authors: Tidona F.; Francolino S.; Ghiglietti R.; Locci F.; Mucchetti G.; Alinovi M.; Dall'Asta M.; Giuberti G.; Ardissino G.; Cipolat Gotet C.; Summer A.; Giraffa G. Year: 2025 Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage Authors: Alinovi Marcello; Tidona Flavio; Monti Lucia; Francolino Salvatore; Brusa Gianluca; Ghiglietti Roberta; Locci Francesco; Giraffa Giorgio Year: 2022 Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties Authors: Tidona Flavio; Francolino Salvatore; Ghiglietti Roberta; Locci Francesco; Brusa Gianluca; Alinovi Marcello; Mucchetti Germano; Giraffa Giorgio Year: 2020 Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties Authors: Tidona Flavio; Alinovi Marcello; Francolino Salvatore; Brusa Gianluca; Ghiglietti Roberta; Locci Francesco; Mucchetti Germano; Giraffa Giorgio Year: 2020 Microorganisms belonging to the genus enterococcus in foods: Antibiotic resistance and opportunistic pathogenicity Authors: Giraffa G.; Neviani E. Year: 1999 Full list of publications
