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Free University of Bozen - 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.

Courses

Semestre 1

Introduction to packaging technology

5 CFU · 44720 · AGR/15

Semestre 1

Food processing equipment

6 CFU · 44708 · AGR/09 · EN

Fabrizio Mazzetto

Sabrina Mayr

Semestre 1

Cheese and fermented dairy foods

5 CFU · 44718 · AGR/16

Semestre 1

Food value chain management

6 CFU · 44703 · AGR/01 · EN

Christian Fischer

Semestre 1

Quality system development and management and shelf life assessment of food

6 CFU · 44712 · AGR/15 · EN

Sonia Calligaris

Semestre 1

Innovation and authenticity in food processing

12 CFU · 44700

Semestre 1

Genetics applied to foods

6 CFU · 44709 · AGR/07 · EN

Fabrizio Costa

Semestre 1

Food structure control and management

6 CFU · 44713 · AGR/15 · EN

Lara Manzocco

Semestre 1

Applied nutrition

6 CFU · 44715 · MED/49

Semestre 1

Human Nutrition

6 CFU · 44714 · BIO/09

Semestre 1

Chemistry of food proteins

5 CFU · 44717 · CHIM/10

Semestre 1

Meat Science and technology

5 CFU · 44719 · AGR/15

Semestre 1

Sample preparation techniques and analysis of contaminants

6 CFU · 44711 · CHIM/10 · EN

Sabrina Moret

Semestre 1

Industrial microbiology for food quality improvement

6 CFU · 44716 · AGR/16

Semestre 1

Packaging Technology - Mechanical processes

5 CFU · 44721 · AGR/15

Semestre 1

Yeast and beer

5 CFU · 44722 · AGR/16

Semestre 2

Reaction kinetics in food processing

8 CFU · 44704 · AGR/15 · EN

Ksenia Morozova

Matteo Mario Scampicchio

Mohsen Ramezani

Semestre 2

Food chemistry

6 CFU · 44705 · CHIM/10 · EN

Ksenia Morozova

Matteo Mario Scampicchio

Sebastian Imperiale

Semestre 2

Starter and functional microbes for innovation, authenticity and healthy status

12 CFU · 44706

Optional

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