Food Sciences for Innovation and Authenticity
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Master
A Bressanone
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Descrizione
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Tipologia
Master
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Luogo
Bressanone
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Durata
2 Anni
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Inizio
Scegli data
This two-year master provides you with sound knowledge of current and future challenges in food sciences, combining innovation and authenticity, and offering you the opportunity to interact closely with the food industry. The programme is a joint initiative with the Universities of Parma and Udine, known worldwide for their excellence in higher education in the field of food sciences.
Sedi e date
Luogo
Inizio del corso
Inizio del corso
Profilo del corso
The course aims at training professionals who are able to work confidently in areas of food sciences, such as technology, engineering, microbiology, chemistry and sustainability.
After the first year, you can choose among five different profiles:
Applied Engineering and Genetics;
Food Quality and Management;
Nutrition Sciences;
Food Chemistry;
Food Packaging.
The latter two learning tracks are offered in partnership, respectively, with the University College Cork, Ireland, and the Technical University of Munich, Germany. Students will have the opportunity to spend up to two semesters in one of these European partner institutions.
The programme is supported by industries belonging to AssoImprenditori Alto Adige - sezione Alimentari - and Südtiroler Bauernbund - Unione Agricoltori e Coltivatori Diretti Sudtirolesi. This partnership will allow students to write their research thesis with joint tutorship from both the university and the food industry. Participating companies are: Assolatte, Barilla, Consorzio Gorgonzola, Consorzio Grana Padano, Consorzio Parmigiano Reggiano, Consorzio Prosciutto di San Daniele, Consorzio Montasio, Consorzio Tutela Speck Alto Adige, Despar, Dr. Schär, Forst, Loacker, Mila, Pan, Unione Parmense degli Industriali, VOG Products and Zuegg.
In order to gain admission to the course, you will be required to submit certification of a B2 level of competence in the English language. If you do not have an official language certification, you can take a language exam at our campus.
Opinioni
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Meravigliosa!
← | →
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La struttura è nuova e bella. L'ambiente accogliente e l'organizzazione ottima. Offre un'offerta formativa di qualità.
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Valutazione del corso
Lo consiglia
Valutazione del Centro
Murali Krishna Reddy Bathala
Elon Muschio
Materie
- Packaging
- Management
- Food Processing
- Authenticity
- Innovation
- Foods
- Beverages
- Fermentations
- Chemistry
- Food Value
- Chain Management
- Food Chemistry
Programma
- Innovation and Authenticity in Food Processing
- Unit Operations in Food Processing
- Innovation and Authenticity for Winery Products
- Fermentations as Tools for Making Traditional and Innovative Foods and Beverages
- Environmental Chemistry Towards Food Processing
- Food Value Chain Management
- Reaction Kinetics in Food Processing
- Food Chemistry
- Starter and Functional Microbes for Innovation, Authenticity and Healthy Status
- The Natural Microbial Starters for Innovation and Authenticity
- The Food – Human Axis for Driving the Gut Microbiome
- Informatics for Big Data
- Food Processing Equipment
- Genetics Applied to Foods
- Sensors and Biosensors for Food Processing
- Free Choices
- Thesis
- Food Structure Control and Management
- Quality System Development and Management and Shelf Life Assessment of Food
- Sample Preparation Techniques and Analysis of Contaminants
- Free Choices
- Thesis
- Human Nutrition
- Applied Nutrition
- Industrial Microbiology for Food Quality Improvement
- Free Choices
- Thesis
- Chemistry of Food Proteins
- Cheese and Fermented Dairy Foods
- Meat Science and Technology
- Free Choices
- Thesis
- Introduction to Packaging Technology
- Packaging Technology – Mechanical Processes
- Yeast and Beer
- Free Choices
- Thesis
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Ti aiuterà a confrontare vari corsi e trovare l'offerta formativa più conveniente.
Food Sciences for Innovation and Authenticity