Food Systems
Doctoral programme (PhD)
A.Y. 2021/2022
Study area
Science and Technology
PhD Coordinator
The aim of this doctoral programme is to prepare researchers and scholars specialised in nutrition with international standard methodological know-how, autonomy and specific skills in scientific research on food systems. With these learning objectives, the doctoral programme in Food Systems envisages many cross-sector research topics: food technologies, process control and innovation, microbiology of foods and bioprocesses, food chemistry and biochemistry, human nutrition, ecology of agri-food and agri-environmental systems.
Tutte le classi di laurea magistrale - All classes of master's degree
Dip. Scienze per gli alimenti, la nutrizione e l'ambiente - Via Mangiagalli, 25 - Milano
- Main offices
Dip. Scienze per gli alimenti, la nutrizione e l'ambiente - Via Mangiagalli, 25 - Milano - Degree course coordinator: Diego Mora
[email protected] - Degree course website
http://sites.unimi.it/foodsystems/
| Title | Professor(s) |
|---|---|
| Sensory and consumer science for the development of new, healthy and sustainable foods
Requirements: Knowledge in food sciences and technology and Human nutrition Curriculum: Food Science and Nutrition |
|
| Exploring the relationships between sensory perception, food preferences and nutritional status
Requirements: Knowledge in food sciences and technology and Human nutrition Curriculum: Food Science and Nutrition |
|
| Role of macromolecules in designing and optimizing processess for biofunctional-enriched foods
Requirements: Knowledge in Food Sciences, Human Nutrition, Food Engineering Curriculum: Food Science and Nutrition |
|
| Multidisciplinary approaches to the study of multi-phase foods as delivery systems for bioactive compounds
Requirements: Knowledge in scientific areas Curriculum: Food Science and Nutrition |
|
| Green and fast e-sensing methodologies for Process Analytical Technology and food quality assessment and authentication
Requirements: Knowledge in scientific areas Curriculum: Food Science and Nutrition |
E. Casiraghi
|
| Bioavailability and biological activity of dietary compounds/patterns and their role on human health
Requirements: Knowledge in food sciences and technology and Human nutrition Curriculum: Food Science and Nutrition |
D. Erba
|
| Structural and physiological relevance of the interaction between food proteins and nanostructures
Requirements: Knowledge in scientific areas Curriculum: Chemistry and Biochemistry |
|
| Omics to tackle climate change threats to food safety and security
Requirements: Knowledge in biological, biotechnological and agri-food-environmental sciences Curriculum: Agri-environment |
|
| Study of the in vitro bioactivity of components released during gastrointestinal digestion of foods derived from milk and cereals
Requirements: Knowledge in food sciences and technology and Human nutrition Curriculum: Food Science and Nutrition |
|
| Arthropod management: from pests to pollinators for a sustainable production
Requirements: Knowledge in biological and agri-food encvironmental science Curriculum: Agri-environment |
|
| Consumer behavior in relation to sustainability standards and organizational effects on the agro-food supply chain
Requirements: Knowledge in food science and technology and agri-food economics Curriculum: Food Science and Nutrition |
|
| Safety of Food and Beverages: mitigation strategies to prevent consumer exposure to contaminants in the food chain
Requirements: Knowledge in food sciences and technology and Human nutrition Curriculum: Food Science and Nutrition |
|
| Foods as reservoir of novel starter, probiotic and human commensal microorganisms: ecology, molecular and functional characterization, and impact on host health
Requirements: Knowledge in biological sciences and agri-food-environmental biotechnology Curriculum: Food Science and Nutrition |
|
| The role of the intestinal microbiota in madiating the effect of diet on human health
Requirements: Knowledge in Food Sciences (Human Nutrition and Microbiology) Curriculum: Food Science and Nutrition |
|
| Industry 4.0 in the agri-food sector: innovative sensors and SMART logistics to support the sustainability of the supply chain
Requirements: Knowledge in Food Science and Technology Curriculum: Food Science and Nutrition |
|
| Innovative technological and microbial approaches for the sustainable development of the alcoholic beverage industry
Requirements: Knowledge in scientific areas Curriculum: Food Science and Nutrition |
|
| Biological and chemical strategies to manage pathogens in the food chain
Requirements: Knowledge in biological and chemical sciences and agrifood-environmental biotechnology Curriculum: Chemistry and Biochemistry |
|
| By-products as a resource for the extraction of bioactives for pest control and bioconversion into protein mediated by insects
Requirements: Knowledge in biological and agri-food environmental science Curriculum: Agri-environment |
|
| "Environmental probiotics": exploitation of the beneficial interaction among microorganisms and the environment or the plant
Requirements: Knowledge in biology, biotechnology, agrienvironment, cultural heritage science disciplines Curriculum: Agri-environment |
|
| Production of high added value by food industry waste for biorefinery development
Requirements: Knowledge in scientific areas Curriculum: Chemistry and Biochemistry |
|
| Active and intelligent coating systems for sustainable food packaging materials
Requirements: Knowledge in scientific areas Curriculum: Food Science and Nutrition |
|
| Green chemical and biotechnological processes for the development of food ingredients from agrifood biomasses and by-products
Requirements: Knowledge in scientific areas Curriculum: Chemistry and Biochemistry |
|
| Circular re-use of bioresources: technological approaches to develop new foods
Requirements: Knowledge in scientific areas Curriculum: Food Science and Nutrition |
Courses list
November 2021
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| The Methodology of Life Cycle Assessment (LCA) in the Food Chain | 4 | 20 | English | |
January 2022
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| Industry 4.0 for the Agro-Food System | 3 | 15 | English | |
| Sustainability Concepts in Food Technology - Methodological Approaches and Case Studies | 4 | 20 | English | |
November 2021
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| The Methodology of Life Cycle Assessment (LCA) in the Food Chain | 4 | 20 | English | |
January 2022
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| Environmental Microbiomes: from Ecology to Sustainable Biotechnologies | 4 | 20 | English | |
| Industry 4.0 for the Agro-Food System | 3 | 15 | English | |
| Sustainability Concepts in Food Technology - Methodological Approaches and Case Studies | 4 | 20 | English | |
February 2022
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| Abc of Videocommunication in Science: Filming Methods to Learn the Method | 3 | 15 | English | |
November 2021
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| The Methodology of Life Cycle Assessment (LCA) in the Food Chain | 4 | 20 | English | |
January 2022
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| E-Sensing Technologies and Chemometrics | 5 | 25 | English | |
| Industry 4.0 for the Agro-Food System | 3 | 15 | English | |
| Sustainability Concepts in Food Technology - Methodological Approaches and Case Studies | 4 | 20 | English | |
Following the programme of study
Contacts
Office and services for PhD students and companies