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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 1-2

Food value chain management

6 CP · 44703 · AGR/01 · EN

Christian Fischer

Semester 1-2

Food chemistry

6 CP · 44705 · CHIM/10 · EN

Saverio Mannino

Mohammad Asaduzzaman

Semester 1-2

Innovation and authenticity in food processing

12 CP · 44700

Semester 1-2

Fermentations as tools for making traditional and innovative foods and beverages

8 CP · 44701 · AGR/16 · EN

Marco Gobbetti

Ali Zein Alabiden Tlais

Semester 1-2

Informatics for Big Data

1 CP · 44707 · EN

Sven Helmer

Semester 1-2

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

Marta Acin Albiac

Ali Zein Alabiden Tlais

The food - human axis for driving the gut microbiome

6 CP · 44706B · AGR/16 · EN

Marco Gobbetti

Marta Acin Albiac

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