Angebotene Lehrveranstaltungen - Master in Food Sciences for Innovation and Authenticity

Auf dieser Seite werden jene Lehrveranstaltungen angezeigt, die aktuell in den beiden Semestern angeboten werden. Es handelt sich nicht um eine Darstellung des Aufbaus des Studiengangs.

Zielgruppe: Außerordentliche Studierende, Incoming-Austauschstudierende.

Akademisches Jahr

Lehrveranstaltungen

Semester 1

Food value chain management

6 KP · 44703 · AGR/01 · EN

Christian Fischer

Semester 1

Human Nutrition

6 KP · 44714 · BIO/09

Semester 1

Computer application in food sciences

3 KP · 44741 · EN

Matteo Mario Scampicchio

Semester 1

Fermentations as tools for making traditional and innovative foods and beverages

8 KP · 44701 · AGR/16 · EN

Marco Gobbetti, Dekan

Andrea Polo

Semester 1

Management systems of food safety and quality

6 KP · 44748 · AGR/15

Semester 1

Mobility activity 5

5 KP · 44746 · CHIM/10

Semester 1

Food processing equipment

6 KP · 44708 · AGR/09

Semester 1

Mobility activity 1

5 KP · 44742 · AGR/15

Semester 1

Mobility activity 3

5 KP · 44744 · AGR/16

Semester 1

Evaluation of Food Quality and Authenticity

6 KP · 44751 · CHIM/10 · EN

Antonella Luciana Grosso

Ksenia Morozova

Maria Concetta Tenuta

Semester 1

Applied human nutrition

6 KP · 44727 · MED/49

Semester 1

Food structure and physical properties

6 KP · 44749 · AGR/15

Semester 1

Innovative Food Processing Technologies

6 KP · 44752 · AGR/15

Semester 1

Innovation and authenticity in food processing

12 KP · 44750

Novel Food

6 KP · 44750A · AGR/11 · EN

Sergio Angeli

Innovation and authenticity for winery products

6 KP · 44750B · AGR/15 · EN

Emanuele Boselli

Edoardo Longo

Semester 1

Sensors and biosensors for agri-food applications

6 KP · 44753 · ING-INF/01

Semester 1

Industrial microbiology for food quality improvement

6 KP · 44716 · AGR/16

Semester 1

Advanced sample preparation techniques and analysis of food contaminants

6 KP · 44747 · CHIM/10

Semester 2

Reaction kinetics in food processing

6 KP · 44740 · AGR/15 · EN

Antonella Luciana Grosso

Matteo Mario Scampicchio

Semester 2

Environmental chemistry towards food processing

8 KP · 44702 · AGR/13 · EN

Youry Pii

Semester 2

Starter and functional microbes for innovation, authenticity and healthy status

12 KP · 44706

The natural microbial starters for innovation and authenticity

6 KP · 44706A · AGR/16 · EN

Raffaella Di Cagno

Olga Nikoloudaki

The food - human axis for driving the gut microbiome

6 KP · 44706B · AGR/16 · EN

Marco Gobbetti, Dekan

Andrea Polo

Wahlfächer

Semester 1

Quality of horticultural products

3 KP · 44723 · AGR/03 · EN

Dolores Asensio

Semester 1

Bioinorganic chemistry

2 KP · 44730 · CHIM/03

Semester 1

Cocoa and coffee fermentations

3 KP · 44726 · AGR/16 · EN

Ali Zein Alabiden Tlais

Semester 1

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

3 KP · 46027 · AGR/15 · EN

Edoardo Longo

Semester 1

Food toxicology

6 KP · 44757 · BIO/14

Semester 1

Valorisation of local Agri-Food Products

5 KP · 44758 · AGR/01

Semester 1

Research and development for food production

4 KP · 44729 · AGR/15

Semester 1

Physiology of olfactory perceptions

4 KP · 44731 · VET/02

Semester 1

Consumer Behavior

4 KP · 44736 · AGR/01

Semester 1

Novel and Functional Foods

2 KP · 44738 · MED/49

Semester 1

Molecular Techniques in Food Technologies: from Biotechnology to Authenticity

3 KP · 44725 · AGR/13 · EN

Youry Pii

Semester 1

Exposure assessment and risk/benefit evaluation

6 KP · 44756 · BIO/09

Semester 1

Nutritional Innovation in Bakery and Confetionary Products

2 KP · 44759 · AGR/15

Semester 2

Advanced spectroscopic techniques

4 KP · 44754 · CHIM/02