Course Offering - Enrolled from 2025

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

Fermentations as tools for making traditional and innovative foods and beverages

8 CP · 44701 · AGR/16 · EN

Marco Gobbetti, Dean

Andrea Polo

Semester 1

Computer application in food sciences

3 CP · 44741 · EN

Matteo Mario Scampicchio

Semester 1

Innovation and authenticity in food processing

12 CP · 44760

Innovative Food Technologies

6 CP · 44760B · AGR/15 · EN

Giovanna Ferrentino

Insects as Novel Food

6 CP · 44760A · AGR/11 · EN

Sergio Angeli

Semester 1

Food value chain management

6 CP · 44703 · AGR/01 · EN

Massimiliano Calvia

Christian Fischer

Semester 1

Evaluation of Food Quality and Authenticity

6 CP · 44765 · AGR/15

Semester 2

Reaction kinetics in food processing

6 CP · 44740 · AGR/15 · EN

Matteo Mario Scampicchio

Semester 2

Starter and functional microbes for innovation, authenticity and healthy status

12 CP · 44761

The natural microbial starters for innovation and authenticity

3 CP · 44761A · AGR/16 · EN

Raffaella Di Cagno

Computational analysis in food microbiomes

3 CP · 44761B · AGR/16 · EN

Olga Nikoloudaki

The food - human axis for driving the gut microbiome

6 CP · 44761C · AGR/16 · EN

Marco Gobbetti, Dean

Andrea Polo

Semester 2

Environmental chemistry towards food processing

8 CP · 44702 · AGR/13 · EN

Youry Pii