Courses Offered - Master in Food Sciences for Innovation and Authenticity

Su questa pagina vengono mostrati gli insegnamenti attualmente offerti nei due semestri (didattica erogata). Non si tratta di una rappresentazione della struttura del corso di studio.

Target: Interessati alla frequenza di corsi singoli, studenti incoming.

Anno accademico

Insegnamenti

Semestre 1

Food value chain management

6 CFU · 44703 · AGR/01 · EN

Christian Fischer

Semestre 1

Human Nutrition

6 CFU · 44714 · BIO/09

Semestre 1

Computer application in food sciences

3 CFU · 44741 · EN

Matteo Mario Scampicchio

Semestre 1

Fermentations as tools for making traditional and innovative foods and beverages

8 CFU · 44701 · AGR/16 · EN

Marco Gobbetti, Preside

Andrea Polo

Semestre 1

Mobility activity 5

5 CFU · 44746 · CHIM/10

Semestre 1

Management systems of food safety and quality

6 CFU · 44748 · AGR/15

Semestre 1

Food processing equipment

6 CFU · 44708 · AGR/09

Semestre 1

Mobility activity 1

5 CFU · 44742 · AGR/15

Semestre 1

Mobility activity 3

5 CFU · 44744 · AGR/16

Semestre 1

Applied human nutrition

6 CFU · 44727 · MED/49

Semestre 1

Evaluation of Food Quality and Authenticity

6 CFU · 44751 · CHIM/10 · EN

Antonella Luciana Grosso

Ksenia Morozova

Maria Concetta Tenuta

Semestre 1

Food structure and physical properties

6 CFU · 44749 · AGR/15

Semestre 1

Industrial microbiology for food quality improvement

6 CFU · 44716 · AGR/16

Semestre 1

Innovation and authenticity in food processing

12 CFU · 44750

Novel Food

6 CFU · 44750A · AGR/11 · EN

Sergio Angeli

Innovation and authenticity for winery products

6 CFU · 44750B · AGR/15 · EN

Emanuele Boselli

Edoardo Longo

Semestre 1

Innovative Food Processing Technologies

6 CFU · 44752 · AGR/15

Semestre 1

Sensors and biosensors for agri-food applications

6 CFU · 44753 · ING-INF/01

Semestre 1

Advanced sample preparation techniques and analysis of food contaminants

6 CFU · 44747 · CHIM/10

Semestre 2

Reaction kinetics in food processing

6 CFU · 44740 · AGR/15 · EN

Antonella Luciana Grosso

Matteo Mario Scampicchio

Semestre 2

Environmental chemistry towards food processing

8 CFU · 44702 · AGR/13 · EN

Youry Pii

Semestre 2

Starter and functional microbes for innovation, authenticity and healthy status

12 CFU · 44706

The natural microbial starters for innovation and authenticity

6 CFU · 44706A · AGR/16 · EN

Raffaella Di Cagno

Olga Nikoloudaki

The food - human axis for driving the gut microbiome

6 CFU · 44706B · AGR/16 · EN

Marco Gobbetti, Preside

Andrea Polo

Insegnamenti opzionali

Semestre 1

Quality of horticultural products

3 CFU · 44723 · AGR/03 · EN

Dolores Asensio

Semestre 1

Bioinorganic chemistry

2 CFU · 44730 · CHIM/03

Semestre 1

Chemometric approaches to study the chemical and sensory markers of food processing

3 CFU · 46027 · AGR/15 · EN

Edoardo Longo

Semestre 1

Cocoa and coffee fermentations

3 CFU · 44726 · AGR/16 · EN

Ali Zein Alabiden Tlais

Semestre 1

Food toxicology

6 CFU · 44757 · BIO/14

Semestre 1

Valorisation of local Agri-Food Products

5 CFU · 44758 · AGR/01

Semestre 1

Research and development for food production

4 CFU · 44729 · AGR/15

Semestre 1

Physiology of olfactory perceptions

4 CFU · 44731 · VET/02

Semestre 1

Consumer Behavior

4 CFU · 44736 · AGR/01

Semestre 1

Novel and Functional Foods

2 CFU · 44738 · MED/49

Semestre 1

Molecular Techniques in Food Technologies: from Biotechnology to Authenticity

3 CFU · 44725 · AGR/13 · EN

Youry Pii

Semestre 1

Exposure assessment and risk/benefit evaluation

6 CFU · 44756 · BIO/09

Semestre 1

Nutritional Innovation in Bakery and Confetionary Products

2 CFU · 44759 · AGR/15

Semestre 2

Advanced spectroscopic techniques

4 CFU · 44754 · CHIM/02