Module 1: Identification and characterization of toxigenic fungi of agro-food interest.
Module 2: Isolation and characterization of probiotic and pro-technological microorganisms.
Module 3: Microbial culture collections: How to improve the quality management systems?
UO: 04 – CNR, Istituto di Scienze delle Produzioni Alimentari, ISPA, Bari;
In presence