Food Systems
Doctoral programme (PhD)
A.Y. 2022/2023
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) |
|---|---|
| Probiotics and Food associated microorganisms: ecology, molecular and functional characterization, impact on host health.
Requirements: Education in biological sciences and agri-food-environmental biotechnology Curriculum: Food Science and Nutrition |
V. Taverniti
|
| 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 |
|
| Structural and physiological relevance of the interaction between food proteins and nanostructures
Requirements: Knowledge in scientific areas Curriculum: Chemistry and Biochemistry |
|
| Green chemical and biotechnological processes for the development of added-value products from agrifood biomasses and by-products
Requirements: Knowledge in scientific areas Curriculum: Chemistry and Biochemistry; Food Science and Nutrition |
|
| Sustainable products and consumer choice: the importance of personal attitudes and environmental impact information (environmental label, LCA studies, etc.)
Requirements: Knowledge in Economics and LCA Curriculum: Agri-environment |
|
| 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 human health
Requirements: Knowledge in food sciences and technology and Human nutrition Curriculum: Food Science and Nutrition |
|
| Environmental microbiomes: characterization and biotechnological exploitation
Requirements: Education in biological sciences, agricultural sciences and agri-food-environmental biotechnology. Cultural heritage conservation science Curriculum: Agri-environment |
|
| Study of the regulation of energetic metabolism in food-associated microorganisms and in commensals bacteria to clarify microbe-microbe and microbe-host metabolic interactions
Requirements: Training and skills in the biological sciences and agricultural and food biotechnology sectors Curriculum: Food Science and Nutrition |
|
| Role of foods and sustainable dietary patterns on nutritional status and human health, including the study of bioavailability, metabolic and functional activity of the main dietary bioactive compounds
Requirements: Principles of analytical methodologies for the evaluation of nutritional compounds. Basic knowlegde in biological and molecular science Curriculum: Food Science & Nutrition |
D. Erba
|
| Development of bioactive food packaging materials using added-value extracts from agri-food residues
Requirements: Education and knowledge in agri-food science and technology; basic knowledge in biomass topic Curriculum: Food Science & Nutrition |
|
| Insects reared on agri-food waste as a source of chitin and chitin-derivatives for advanced food packaging materials
Requirements: Education and knowledge in agri-food science and technology Curriculum: Food Science & Nutrition |
|
| Green and fast e-sensing methodologies for Process Analytical Technology and food quality assessment and authentication
Requirements: Education in scientific areas Curriculum: Food Science and Nutrition |
E. Casiraghi
|
| The honey production chain, a network of interactions: environmental suitability, beekeeping problems and honey quality
Requirements: Education in scientific areas Curriculum: Agri-environment |
|
| Contribution of environmental, food and gut microorganisms to heavy metal recovery and sequestration
Requirements: Education in agri-environmental, food and biological sciences, biotechnology Curriculum: Agri-environment |
|
| Development of new chemical and biological strategies for the control of pathogenic microorganisms in the agri-food chain
Requirements: Knowledge in biological and chemical sciences and agrifood-environmental biotechnology Curriculum: Chemistry and Biochemistry |
|
| Innovative technological and microbial approaches for the sustainable development of the alcoholic beverage industry
Requirements: Education in scientific areas Curriculum: Food Science & Nutrition |
|
| Technological enhancement of beverage production for promoting and preserving the aroma-active compounds
Requirements: Education in scientific areas Curriculum: Food Science & Nutrition |
|
| Biological control of plant diseases
Requirements: Basics of biology or plant pathology Curriculum: Agri-environment |
|
| Fighting mycotoxins in the food chain
Requirements: Education in biological, biotechnological and agri-food-environmental sciences Curriculum: Agri-environment |
|
| Identification of microbial functions interfering with host-cell physiology (Ex DM 352/2022)
Curriculum: Food Science & Nutrition |
|
| Yeast derivatives for precision oenology: emerging and sustainable application for wine production (WInnY) (Ex DM 352/2022)
Curriculum: Food Science & Nutrition |
|
| Development of nutraceutical preparations for immune and metabolic improvement in humans through the modulation of the intestinal microbiota (Ex DM 352/2022)
Curriculum: Food Science & Nutrition |
|
| "Green" biotechnological processes to obtain materials with high added value from grain by-products (Ex DM 352/2022)
Curriculum: Chemistry and Biochemistry |
|
| Genetic improvement of the Borlotto bean for resistance to bacteria infections (Ex DM 352/2022)
Curriculum: Agri-environment |
|
| Smart solutions for crop production exposed to biotic and abiotic stresses
Curriculum: Agri-environment |
|
| Agricultural waste as a source of bioactive compounds for applications in agriculture
Curriculum: Agri-environment |
|
| From agriculture residues to high-value products: green approaches for their extraction, (bio)transformation and large scale preparation
Curriculum: Agri-environment |
Courses list
November 2022
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| Methodological Approaches and Issues to the Study of Health Related Impact of Foods and Their Components | 3 | 15 | English | |
February 2023
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| Abc of Videocommunication in Science: Filming Methods to Learn the Method | 3 | 15 | English | |
| Advanced Methods in the Characterization of Macromolecules in Food Systems | 3 | 15 | English | |
| Microbial Food Biotechnologies | 3 | 15 | English | |
January 2023
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| Industry 4.0 for the Agro-Food System | 3 | 15 | English | |
| Insects Vs Humans: the Fil Rouge of Odour Perception | 2 | 10 | English | |
February 2023
| 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 2022
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| Methodological Approaches and Issues to the Study of Health Related Impact of Foods and Their Components | 3 | 15 | English | |
January 2023
| 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 | |
February 2023
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Optional | ||||
| Abc of Videocommunication in Science: Filming Methods to Learn the Method | 3 | 15 | English | |
| Advanced Methods in the Characterization of Macromolecules in Food Systems | 3 | 15 | English | |
| Microbial Food Biotechnologies | 3 | 15 | English | |
Following the programme of study
Contacts
Office and services for PhD students and companies