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Free University of Bozen-Bolzano

Course Offering - Master in Food Sciences for Innovation and Authenticity

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

Courses

Semester 1

Introduction to packaging technology

5 CP · 44720 · AGR/15

Semester 1

Food processing equipment

6 CP · 44708 · AGR/09 · EN

Fabrizio Mazzetto

Semester 1

Cheese and fermented dairy foods

5 CP · 44718 · AGR/16

Semester 1

Food value chain management

6 CP · 44703 · AGR/01 · EN

Christian Fischer

Semester 1

Quality system development and management and shelf life assessment of food

6 CP · 44712 · AGR/15

Semester 1

Innovation and authenticity in food processing

12 CP · 44700

Semester 1

Genetics applied to foods

6 CP · 44709 · AGR/07 · EN

Fabrizio Costa

Semester 1

Food structure control and management

6 CP · 44713 · AGR/15

Semester 1

Applied nutrition

6 CP · 44715 · MED/49

Semester 1

Human Nutrition

6 CP · 44714 · BIO/09

Semester 1

Chemistry of food proteins

5 CP · 44717 · CHIM/10

Semester 1

Meat Science and technology

5 CP · 44719 · AGR/15

Semester 1

Sample preparation techniques and analysis of contaminants

6 CP · 44711 · CHIM/10

Semester 1

Industrial microbiology for food quality improvement

6 CP · 44716 · AGR/16

Semester 1

Yeast and beer

5 CP · 44722 · AGR/16

Semester 1

Packaging Technology - Mechanical processes

5 CP · 44721 · AGR/15

Semester 2

Reaction kinetics in food processing

8 CP · 44704 · AGR/15 · EN

Ksenia Morozova

Matteo Mario Scampicchio

Mohsen Ramezani

Semester 2

Food chemistry

6 CP · 44705 · CHIM/10 · EN

Ksenia Morozova

Matteo Mario Scampicchio

Sebastian Imperiale

Semester 2

Starter and functional microbes for innovation, authenticity and healthy status

12 CP · 44706

Optional

Semester 1

Insects as pests, feed and food

3 CP · 44724 · AGR/11 · EN

Hannes Schuler

Semester 1

Cocoa and coffee fermentations

3 CP · 44726 · AGR/16 · EN

Ilaria Carafa

Semester 2

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

3 CP · 46027 · AGR/15 · EN

Edoardo Longo

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