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 1-2

Food value chain management

6 CFU · 44703 · AGR/01 · EN

Massimiliano Calvia

Christian Fischer

Semestre 1-2

Reaction kinetics in food processing

6 CFU · 44740 · AGR/15 · EN

Matteo Mario Scampicchio

Semestre 1-2

Computer application in food sciences

3 CFU · 44741

Semestre 1-2

Starter and functional microbes for innovation, authenticity and healthy status

12 CFU · 44761

The natural microbial starters for innovation and authenticity

3 CFU · 44761A · AGR/16 · EN

Raffaella Di Cagno

Computational analysis in food microbiomes

3 CFU · 44761B · AGR/16 · EN

Olga Nikoloudaki

The food - human axis for driving the gut microbiome

6 CFU · 44761C · AGR/16 · EN

Marco Gobbetti, Preside

Andrea Polo

Semestre 1-2

Evaluation of Food Quality and Authenticity

6 CFU · 44765 · AGR/15

Semestre 1-2

Innovation and authenticity in food processing

12 CFU · 44760

Innovative Food Technologies

6 CFU · 44760B · AGR/15 · EN

Giovanna Ferrentino

Insects as Novel Food

6 CFU · 44760A · AGR/11 · EN

Sergio Angeli

Semestre 1-2

Fermentations as tools for making traditional and innovative foods and beverages

8 CFU · 44701 · AGR/16 · EN

Marco Gobbetti, Preside

Andrea Polo

Semestre 1-2

Environmental chemistry towards food processing

8 CFU · 44702 · AGR/13 · EN

Youry Pii