麻豆社

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Course Offering - Enrolled from 2025

On this page we show the lectures that are currently offered in the two semesters. It does not illustrate the structure of the study programme.

Target: Single subject and exchange students

Academic Year

Courses

Semester 1

Innovation and authenticity in food processing

12 CP 路 44760 路 EN

Innovative Food Technologies

6 CP 路 44760B 路 AGRI-07/A 路 EN

Parham Joolaei Ahranjani

Giovanna Ferrentino

Abdessamie Kellil

Insects as Novel Food

6 CP 路 44760A 路 AGRI-05/A 路 EN

Sergio Angeli

Veronica Carnio

Juliane Elisabeth Kleiner

Semester 1

Fermentations as tools for making traditional and innovative foods and beverages

8 CP 路 44701 路 AGRI-08/A 路 EN

Andrea Polo

Marco Gobbetti, Dean

Hana Ameur

Matteo Roattino

Cristina Aragon Ibanez

Semester 1

Food value chain management

6 CP 路 44703 路 AGRI-01/A 路 EN

Christian Fischer

Nicola Miceli

Semester 1

Computer application in food sciences

3 CP 路 44741 路 NN 路 EN

Matteo Mario Scampicchio

Semester 1

Evaluation of Food Quality and Authenticity

6 CP 路 44765 路 AGRI-07/A 路 EN

Claudia Lombroni

Ksenia Morozova

Semester 2

Starter and functional microbes for innovation, authenticity and healthy status

12 CP 路 44761 路 EN

The natural microbial starters for innovation and authenticity

3 CP 路 44761A 路 AGRI-08/A 路 EN

Raffaella Di Cagno

Syahadana Putra Yuzansa

Computational analysis in food microbiomes

3 CP 路 44761B 路 AGRI-08/A 路 EN

Olga Nikoloudaki

Martina Ben

The food - human axis for driving the gut microbiome

6 CP 路 44761C 路 AGRI-08/A 路 EN

Andrea Polo

Marco Gobbetti, Dean

Hana Ameur

Martina Ben

Semester 2

Environmental chemistry towards food processing

8 CP 路 44702 路 AGRI-06/B 路 EN

Youry Pii

Monica Yorlady Alzate Zuluaga

Semester 2

Reaction kinetics in food processing

6 CP 路 44740 路 AGRI-07/A 路 EN

Matteo Mario Scampicchio

Tan Hoang Le

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