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Libera Università di Bolzano

Courses Offered - Master in Food Sciences for Innovation and Authenticity

Su questa pagina vengono mostrati gli insegnamenti attualmente offerti nei due semestri (didattica erogata). Non si tratta di una rappresentazione della struttura del corso di studio.

Target: Interessati alla frequenza di corsi singoli, studenti incoming.

Anno accademico

Insegnamenti

Semestre 1

Food value chain management

6 CFU · 44703 · AGR/01

Semestre 1

Human Nutrition

6 CFU · 44714 · BIO/09

Semestre 1

Computer application in food sciences

3 CFU · 44741

Semestre 1

Mobility activity 2

5 CFU · 44743 · AGR/15

Semestre 1

Nutritional Innovation in Bakery and Confetionary Products

2 CFU · 44739 · CHIM/11

Semestre 1

Fermentations as tools for making traditional and innovative foods and beverages

8 CFU · 44701 · AGR/16

Semestre 1

Research and development for food production

4 CFU · 44729 · AGR/15

Semestre 1

Consumer Behavior

4 CFU · 44736 · AGR/01

Semestre 1

Management systems of food safety and quality

6 CFU · 44748 · AGR/15

Semestre 1

Mobility activity 5

5 CFU · 44746 · CHIM/10

Semestre 1

Food processing equipment

6 CFU · 44708 · AGR/09

Semestre 1

Mobility activity 1

5 CFU · 44742 · AGR/15

Semestre 1

Mobility activity 3

5 CFU · 44744 · AGR/16

Semestre 1

Evaluation of Food Quality and Authenticity

6 CFU · 44751 · CHIM/10

Semestre 1

Applied human nutrition

6 CFU · 44727 · MED/49

Semestre 1

Bioinorganic chemistry

2 CFU · 44730 · CHIM/03

Semestre 1

Exposure assessment and risk/benefit evaluation

4 CFU · 44733 · BIO/09

Semestre 1

Novel and Functional Foods

2 CFU · 44738 · MED/49

Semestre 1

Food structure and physical properties

6 CFU · 44749 · AGR/15

Semestre 1

Innovation and authenticity in food processing

12 CFU · 44750

Novel Food

6 CFU · 44750A · AGR/11

Innovation and authenticity for winery products

6 CFU · 44750B · AGR/15

Semestre 1

Industrial microbiology for food quality improvement

6 CFU · 44716 · AGR/16

Semestre 1

Physiology of olfactory perceptions

4 CFU · 44731 · VET/02

Semestre 1

Food toxicology

4 CFU · 44734 · BIO/14

Semestre 1

Genetics applied to foods

6 CFU · 44709 · AGR/07

Semestre 1

Valorisation of local Agri-Food Products

4 CFU · 44737 · AGR/01

Semestre 1

Advanced sample preparation techniques and analysis of food contaminants

6 CFU · 44747 · CHIM/10

Semestre 1

Sensors and biosensors for food processing

6 CFU · 44710 · ING-INF/01

Semestre 2

Reaction kinetics in food processing

6 CFU · 44740 · AGR/15

Semestre 2

Environmental chemistry towards food processing

8 CFU · 44702 · AGR/13

Semestre 2

Advanced spectroscopic techniques

4 CFU · 44754 · CHIM/02

Semestre 2

Starter and functional microbes for innovation, authenticity and healthy status

12 CFU · 44706

The natural microbial starters for innovation and authenticity

6 CFU · 44706A · AGR/16

The food - human axis for driving the gut microbiome

6 CFU · 44706B · AGR/16

Insegnamenti opzionali

Semestre 1

Quality of horticultural products

3 CFU · 44723 · AGR/03

Semestre 1

Cocoa and coffee fermentations

3 CFU · 44726 · AGR/16

Semestre 1

Molecular Techniques in Food Technologies: from Biotechnology to Authenticity

3 CFU · 44725 · AGR/13