Study Plan - Master in Food Sciences for Innovation and Authenticity

1st Year (at unibz)

Innovation and Authenticity in Food Processing

6 CP Novel Food

6 CP Innovation and authenticity for winery products

8 CP

Fermentations as Tools for Making Traditional and Innovative Foods and Beverages

8 CP

Environmental chemistry towards food processing

6 CP

Food Value Chain Management

3 CP

Computer applications in food sciences

6 CP

Reaction kinetics in food processing

6 CP

Evaluation of Food Quality and Authenticity

Starter and functional microbes for innovation, authenticity and healthy status

6 CP The natural microbial starters for innovation and authenticity

6 CP The food – human axis for driving the gut microbiome

2nd Year - Path “Applied Food Engineering” (at unibz)

6 CP

Food Processing Equipment

6 CP

Innovative Food Processing Technologies

6 CP

Sensors and biosensors for agri-food applications

8 CP

Free Choice Courses*

33 CP

Thesis

2nd Year - Path “Food Quality Control and Management” (at University of Udine)

6 CP

Advanced sample preparation techniques and analysis of food contaminants

6 CP

Management systems of food safety and quality

6 CP

Food structure and physical properties

8 CP

Free Choice Courses*

33 CP

Thesis

2nd Year - Path “Nutrition Sciences” (at University of Parma)

6 CP

Human Nutrition

6 CP

Applied Human Nutrition

6 CP

Industrial Microbiology for Food Quality Improvement

8 CP

Free Choice Courses*

33 CP

Thesis

2nd Year - Path “Food Chemistry” (at University College Cork)

5 CP

Mobility activity 1

5 CP

Mobility acitivity 2

5 CP

Mobility activity 3

11 CP

Free Choice Courses*

33 CP

Thesis

Free Choice Courses*
Students can choose courses of their choice. Every year the Faculty publishes the list of free choice courses offered.

Study Plan - Master in Food Sciences for Innovation and Authenticity

Study Plan

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