Skip to content

Freie Universität Bozen

Angebotene Lehrveranstaltungen - Master in Food Sciences for Innovation and Authenticity

Auf dieser Seite werden jene Lehrveranstaltungen angezeigt, die aktuell in den beiden Semestern angeboten werden. Es handelt sich nicht um eine Darstellung des Aufbaus des Studiengangs.

Zielgruppe: Außerordentliche Studierende, Incoming-Austauschstudierende.

Akademisches Jahr

Lehrveranstaltungen

Semester 1

Human Nutrition

6 KP · 44714 · BIO/09

Semester 1

Management systems of food safety and quality

6 KP · 44748 · AGR/15

Semester 1

Mobility activity 5

5 KP · 44746 · CHIM/10

Semester 1

Food processing equipment

6 KP · 44708 · AGR/09 · EN

Alessio Tugnolo

Semester 1

Mobility activity 1

5 KP · 44742 · AGR/15

Semester 1

Mobility activity 3

5 KP · 44744 · AGR/16

Semester 1

Applied human nutrition

6 KP · 44727 · MED/49

Semester 1

Food structure and physical properties

6 KP · 44749 · AGR/15

Semester 1

Innovative Food Processing Technologies

6 KP · 44752 · AGR/15

Semester 1

Innovation and authenticity in food processing

12 KP · 44750

Semester 1

Sensors and biosensors for agri-food applications

6 KP · 44753 · ING-INF/01

Semester 1

Industrial microbiology for food quality improvement

6 KP · 44716 · AGR/16

Semester 1

Advanced sample preparation techniques and analysis of food contaminants

6 KP · 44747 · CHIM/10

Semester 2

Environmental chemistry towards food processing

8 KP · 44702 · AGR/13 · EN

Youry Pii

Semester 2

Starter and functional microbes for innovation, authenticity and healthy status

12 KP · 44706

Wahlfächer

Semester 1

Quality of horticultural products

3 KP · 44723 · AGR/03 · EN

Dolores Asensio

Semester 1

Bioinorganic chemistry

2 KP · 44730 · CHIM/03

Semester 1

Cocoa and coffee fermentations

3 KP · 44726 · AGR/16 · EN

Ali Zein Alabiden Tlais

Semester 1

Food toxicology

6 KP · 44757 · BIO/14

Semester 1

Valorisation of local Agri-Food Products

5 KP · 44758 · AGR/01

Semester 1

Research and development for food production

4 KP · 44729 · AGR/15

Semester 1

Physiology of olfactory perceptions

4 KP · 44731 · VET/02

Semester 1

Consumer Behavior

4 KP · 44736 · AGR/01

Semester 1

Novel and Functional Foods

2 KP · 44738 · MED/49

Semester 1

Exposure assessment and risk/benefit evaluation

6 KP · 44756 · BIO/09

Semester 1

Nutritional Innovation in Bakery and Confetionary Products

2 KP · 44759 · AGR/15

Semester 2

Advanced spectroscopic techniques

4 KP · 44754 · CHIM/02