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Study Plan - Master in Food Sciences for Innovation and Authenticity

1st Year (at unibz)

0 KP

Innovation and Authenticity in Food Processing

6 KP Unit Operations in Food Processing

6 KP Innovation and Authenticity for Winery Products

8 KP

Fermentations as Tools for Making Traditional and Innovative Foods and Beverages

8 KP

Environmental Chemistry Towards Food Processing

6 KP

Food Value Chain Management

8 KP

Reaction Kinetics in Food Processing

6 KP

Food Chemistry

0 KP

Starter and Functional Microbes for Innovation, Authenticity and Healthy Status

6 KP

The Natural Microbial Starters for Innovation and Authenticity

6 KP

The Food – Human Axis for Driving the Gut Microbiome

1 KP

Informatics for Big Data

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

6 KP

Food Processing Equipment

6 KP

Genetics Applied to Foods

6 KP

Sensors and Biosensors for Food Processing

8 KP

Free Choice Courses*

33 KP

Thesis

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

6 KP

Food Structure Control and Management

6 KP

Quality System Development and Management and Shelf Life Assessment of Food

6 KP

Sample Preparation Techniques and Analysis of Contaminants

8 KP

Free Choice Courses*

33 KP

Thesis

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

6 KP

Human Nutrition

6 KP

Applied Human Nutrition

6 KP

Industrial Microbiology for Food Quality Improvement

8 KP

Free Choice Courses*

33 KP

Thesis

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

5 KP

Chemistry of Food Proteins

5 KP

Cheese and Fermented Dairy Foods

5 KP

Meat Science and Technology

11 KP

Free Choice Courses*

33 KP

Thesis

2nd Year - Path “Food Packaging” (at Technical University of Munich)

5 KP

Introduction to Packaging Technology

5 KP

Packaging Technology – Mechanical Processes

5 KP

Beverage Process Engineering

11 KP

Free Choice Courses*

33 KP

Thesis

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