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

Fermentations as tools for making traditional and innovative foods and beverages

8 CFU · 44701 · AGRI-08/A · EN

Andrea Polo

Marco Gobbetti, Preside

Hana Ameur

Matteo Roattino

Cristina Aragon Ibanez

Semestre 1

Food value chain management

6 CFU · 44703 · AGRI-01/A · EN

Christian Fischer

Nicola Miceli

Semestre 1

Innovation and authenticity in food processing

12 CFU · 44760 · EN

Innovative Food Technologies

6 CFU · 44760B · AGRI-07/A · EN

Parham Joolaei Ahranjani

Giovanna Ferrentino

Abdessamie Kellil

Insects as Novel Food

6 CFU · 44760A · AGRI-05/A · EN

Sergio Angeli

Veronica Carnio

Juliane Elisabeth Kleiner

Semestre 1

Evaluation of Food Quality and Authenticity

6 CFU · 44765 · AGRI-07/A · EN

Claudia Lombroni

Ksenia Morozova

Semestre 1

Computer application in food sciences

3 CFU · 44741 · NN · EN

Matteo Mario Scampicchio

Semestre 2

Environmental chemistry towards food processing

8 CFU · 44702 · AGRI-06/B · EN

Youry Pii

Monica Yorlady Alzate Zuluaga

Semestre 2

Starter and functional microbes for innovation, authenticity and healthy status

12 CFU · 44761 · EN

The natural microbial starters for innovation and authenticity

3 CFU · 44761A · AGRI-08/A · EN

Raffaella Di Cagno

Syahadana Putra Yuzansa

Computational analysis in food microbiomes

3 CFU · 44761B · AGRI-08/A · EN

Olga Nikoloudaki

Martina Ben

The food - human axis for driving the gut microbiome

6 CFU · 44761C · AGRI-08/A · EN

Andrea Polo

Marco Gobbetti, Preside

Hana Ameur

Martina Ben

Semestre 2

Reaction kinetics in food processing

6 CFU · 44740 · AGRI-07/A · EN

Matteo Mario Scampicchio

Tan Hoang Le