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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

Sabrina Mayr

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 · EN

Sonia Calligaris

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 · EN

Lara Manzocco

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 · EN

Sabrina Moret

Semester 1

Industrial microbiology for food quality improvement

6 CP · 44716 · AGR/16

Semester 1

Packaging Technology - Mechanical processes

5 CP · 44721 · AGR/15

Semester 1

Yeast and beer

5 CP · 44722 · AGR/16

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

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