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Study plan - Master in Food Sciences for Innovation and Authenticity

1st Year (at unibz)

12 CP

Innovation and Authenticity in Food Processing

6 CP Unit Operations in Food Processing

6 CP Innovation and Authenticity for Winery Products

8 CP

Fermentations as Tools for Making Traditional and Innovative Foods and Beverages

8 CP

Environmental Chemistry Towards Food Processing

6 CP

Food Value Chain Management

8 CP

Reaction Kinetics in Food Processing

6 CP

Food Chemistry

12 CP

Starter and Functional Microbes for Innovation, Authenticity and Healthy Status

6 CP

The Natural Microbial Starters for Innovation and Authenticity

6 CP

The Food – Human Axis for Driving the Gut Microbiome

1 CP

Informatics for Big Data

2nd Year - Path “Applied Engineering and Genetics” (at unibz)

6 CP

Food Processing Equipment

6 CP

Genetics Applied to Foods

6 CP

Sensors and Biosensors for Food Processing

8 CP

Free Choices

33 CP

Thesis

2ns Year - Path “Food Quality Control and Management” (at University of Udine)

6 CP

Food Structure Control and Management

6 CP

Quality System Development and Management and Shelf Life Assessment of Food

6 CP

Sample Preparation Techniques and Analysis of Contaminants

8 CP

Free Choices

33 CP

Thesis

2nd Year - Path “Nutrition Sciences” (at University of Parma)

6 CP

Human Nutrition

6 CP

Applied Nutrition

6 CP

Industrial Microbiology for Food Quality Improvement

8 CP

Free Choices

33 CP

Thesis

2nd Year - Path “Food Chemistry” (at University College Cork)

5 CP

Chemistry of Food Proteins

5 CP

Cheese and Fermented Dairy Foods

5 CP

Meat Science and Technology

11 CP

Free Choices

33 CP

Thesis

2nd Year - Path “Food Packaging” (at Technical University of Munich)

5 CP

Introduction to Packaging Technology

5 CP

Packaging Technology – Mechanical Processes

5 CP

Yeast and Beer

11 CP

Free Choices

33 CP

Thesis

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