Course Offering

On this page we show the lectures that are currently offered in the two semesters. It does not illustrate the structure of the study programme.

Target: Single subject and exchange students

Academic Year

Courses

Semester 1

Food chemistry

6 CP · 44705 · CHIM/10 · EN

Ksenia Morozova

Maria Concetta Tenuta

Lucrezia Angeli

Semester 1

Sensors and biosensors for food processing

6 CP · 44710 · ING-INF/01 · EN

Semester 1

Applied human nutrition

6 CP · 44727 · MED/49 · EN

Daniele Del Rio

Semester 1

Computer application in food sciences

3 CP · 44741 · EN

Matteo Mario Scampicchio

Semester 1

Sample preparation techniques and analysis of contaminants

6 CP · 44711 · CHIM/10 · EN

Sabrina Moret

Semester 1

Human Nutrition

6 CP · 44714 · BIO/09 · EN

Furio Brighenti

Semester 1

Food value chain management

6 CP · 44703 · AGR/01 · EN

Christian Fischer

Giulia Grillini

Semester 1

Innovation and authenticity in food processing

12 CP · 44700

Unit operations in food processing

6 CP · 44700A · AGR/15 · EN

Giovanna Ferrentino

Rodrigo Gonzalez Ortega

Innovation and authenticity for winery products

6 CP · 44700B · AGR/15 · EN

Semester 1

Genetics applied to foods

6 CP · 44709 · AGR/07 · EN

Fabrizio Costa

Semester 1

Quality system development and management and shelf life assessment of food

6 CP · 44712 · AGR/15 · EN

Sonia Calligaris

Semester 1

Industrial microbiology for food quality improvement

6 CP · 44716 · AGR/16 · EN

Alessia Levante

Semester 1

Fermentations as tools for making traditional and innovative foods and beverages

8 CP · 44701 · AGR/16 · EN

Semester 1

Food processing equipment

6 CP · 44708 · AGR/09 · EN

Annachiara Berardinelli

Alessio Cappelli

Semester 1

Food structure control and management

6 CP · 44713 · AGR/15 · EN

Lara Manzocco

Semester 2

Reaction kinetics in food processing

6 CP · 44740 · AGR/15 · EN

Matteo Mario Scampicchio

Maria Concetta Tenuta

Sara Bolchini

Mutasem Razem

Semester 2

Starter and functional microbes for innovation, authenticity and healthy status

12 CP · 44706

The natural microbial starters for innovation and authenticity

6 CP · 44706A · AGR/16 · EN

Raffaella Di Cagno

Francis Aheto

Ali Zein Alabiden Tlais

The food - human axis for driving the gut microbiome

6 CP · 44706B · AGR/16 · EN

Marco Gobbetti, Dean

Andrea Polo

Federica Mastrolonardo

Stefano Tonini

Semester 2

Environmental chemistry towards food processing

8 CP · 44702 · AGR/13 · EN

Monica Yorlady Alzate Zuluaga

Youry Pii

Sonia Monterisi

Semester 1-2

Mobility activity 3

5 CP · 44744 · AGR/16

Semester 1-2

Mobility activity 2

5 CP · 44743 · AGR/15

Semester 1-2

Mobility activity 5

5 CP · 44746 · CHIM/10

Semester 1-2

Mobility activity 1

5 CP · 44742 · AGR/15

Free choice courses

Semester 1

Quality of horticultural products

3 CP · 44723 · AGR/03 · EN

Carlo Andreotti

Semester 1

Cocoa and coffee fermentations

3 CP · 44726 · AGR/16 · EN

Raffaella Di Cagno

Semester 1

Molecular Techniques in Food Technologies: from Biotechnology to Authenticity

3 CP · 44725 · AGR/13 · EN

Youry Pii

Semester 1

Research and development for food production

4 CP · 44729 · AGR/15 · EN

Lara Manzocco

Semester 1

Physiology of olfactory perceptions

4 CP · 44731 · VET/02 · EN

Alberto Prandi

Semester 1

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

3 CP · 46027 · AGR/15 · EN

Edoardo Longo

Semester 1

Exposure assessment and risk/benefit evaluation

4 CP · 44733 · BIO/09 · EN

Furio Brighenti

Semester 1

Novel and Functional Foods

2 CP · 44738 · MED/49 · EN

Pedro Miguel Mena Parreno

Semester 1

Insects as pests, feed and food

3 CP · 44724 · AGR/11 · EN

Hannes Schuler

Semester 1

Food toxicology

4 CP · 44734 · BIO/14 · EN

Elda Favari

Semester 1

Consumer Behavior

4 CP · 44736 · AGR/01 · EN

Giovanni Sogari

Semester 1

Valorisation of local Agri-Food Products

4 CP · 44737 · AGR/01 · EN

Filippo Arfini

Semester 1

Bioinorganic chemistry

2 CP · 44730 · CHIM/03 · EN

Walter Baratta

Semester 1

Algal toxins

2 CP · 44732 · BIO/01

Semester 1

Nutritional Innovation in Bakery and Confetionary Products

2 CP · 44739 · CHIM/11 · EN

Franco Antoniazzi