Active Courses


03/05/18

COURSES IN ENGLISH

 

activated in the academic year 2019-2020


 

Insegnamenti in lingua inglese a.a. 2019-2020

Docente:

CdS Incardinato

SSD

CFU

sem

Senior Project: design and development of healthy foods

Masi Paolo

FIPDES

AGR/15

6

I

Microbiology applied to Healthy Food Design

Mauriello Gianluigi

FIPDES

AGR/16

6

I

Mediterranean Diet products and ingredients

Sacchi Raffaele

FIPDES

AGR/15

6

I

Chemical reactions and food quality design

Vitaglione Paola

FIPDES

BIO/09

6

I

Nutrition applied to Healthy Food Design

Vitaglione Paola

FIPDES

BIO/09

6

I

Sensory Evaluation of Food

Di Monaco Rossella

NABLUS

AGR/15

10 ects

I

Nutritional Physiology and Metabolism

Vitaglione Paola

NABLUS

BIO/09

10 ects

I

Novel food and product development

Mauriello Gianluigi

NABLUS

AGR/16

10 ects

II

 

 

activated in the academic year 2018-2019

 

Insegnamenti in lingua inglese a.a. 2018-2019

Docente:

CdS Incardinato

SSD

CFU

sem

Senior Project: design and development of healthy foods

Masi Paolo

FIPDES

AGR/15

6

I

Microbiology applied to Healthy Food Design

Mauriello Gianluigi

FIPDES

AGR/16

6

I

Mediterranean Diet products and ingredients

Sacchi Raffaele

FIPDES

AGR/15

6

I

Chemical reactions and food quality design

Vitaglione Paola

FIPDES

BIO/09

6

I

Nutrition applied to Healthy Food Design

Vitaglione Paola

FIPDES

BIO/09

6

I

Sensory Evaluation of Food

Di Monaco Rossella

NABLUS

AGR/15

10 ects

I

Nutritional Physiology and Metabolism

Vitaglione Paola

NABLUS

BIO/09

10 ects

I

Novel food and product development

 

NABLUS

AGR/16

10 ects

II

 

activated in the academic year 2017-2018

 

Master Degree in Food Science and Technology

FIRST SEMESTER, First year, Master degree

Food Chemistry and Biochemistry,  10 ECTS

The course deals with the physical and chemical properties of water and its influence on the microbial and chemical deterioration; the functional properties of proteins and their interactions with carbohydrate and fats; the changes that occur in fats and oils with the storage.

Nutritional Physiology and Metabolism, 10 ECTS

A study of the biochemical aspects of carbohydrate, lipid and protein utilization by man, with emphasis on their interrelations and uniqueness of individual organ tissues in metabolism, as well as their homeostasis regulation.

Sensory evaluation of Food, 6 ECTS

This course will introduce the principles of sensory evaluation and its application to assess tthe quality of food products.

Training in Food Processing , 6 ECTS

This course will help the students to acquire skills and knowledge in processing technologies that are used in food industry by practical and theoretic training.

FIRST SEMESTER, Second year, Master degree

Mediterranean Food Culture,  2 ECTS

Design of Healthy Foods,   4 ECTS                                                         

Healthy Fermented Foods, 4 ECTS                                                       

Functional Ingredients for Weight Management, 6 ECTS

Senior project, 8 ECTS

This courses package deals with  food design and health:

The main goal o train students in developing functional foods addressing specific health needs (such as

hypoallergenicity). They will also receive basic knowledge in food regulations related to health claims.

Furthermore, the objective is to provide the students with knowledge in food culture and culinary

traditions of Mediterranean countries.

Courses  in English

ECTS

Year

Semester

Teacher

Food Chemistry and Biochemistry

10

I

I

Pasquale Ferranti

Nutritional Physiology and Metabolism

10

I

I

Paola Vitaglione

Sensory evaluation of Food

6

I

I

Rossella Di Monaco

Training in Food Processing

6

I

I

to define for each student

Mediterranean Food Culture

2

II

I

Raffaele Sacchi

Design of Healthy Foods

4

II

I

Paola Vitaglione

Healthy Fermented Foods,

4

II

I

Gianluigi Mauriello

Functional Ingredients for Weight Managemen

6

II

I

Paola Vitaglione

Senior project

8

II

I

to define for each student

 

Courses  in English

ECTS

Year

Semester

Teacher

Food Chemistry and Biochemistry

10

I

I

Pasquale Ferranti

Nutritional Physiology and Metabolism

10

I

I

Paola Vitaglione

Sensory evaluation of Food

6

I

I

Rossella Di Monaco

Training in Food Processing

6

I

I

to define for each student

Mediterranean Food Culture

2

II

I

Raffaele Sacchi

Design of Healthy Foods

4

II

I

Paola Vitaglione

Healthy Fermented Foods,

4

II

I

Gianluigi Mauriello

Functional Ingredients for Weight Managemen

6

II

I

Paola Vitaglione

Senior project

8

II

I

to define for each student

 

 


21/04/17

MASTER


The Academic Calendar:

  • didactic programme is organized in two semesters
  • first semester: from last week of September to third week of December
  • second semester: from first week of March to last week of May
  • exams session at the end of each semester

Study courses consists of:

1) Scienze e tecnologie alimentari (Food Science and technolgy)
2) Scienze e tecnologie agrarie (Agricultural science and technology)
3) Scienze forestali e ambientali (Forestry and environmental sciences)
4) Biotecnologie Agro-ambientali e alimentari (Plant, environment and food Biotechnology)

As follows you will find our course catalogue.

Download allegati: 


21/04/17

BACHELOR


The Academic Calendar:

  • didactic programme is organized in two semesters
  • first semester: from last week of September to third week of December
  • second semester: from first week of March to last week of May
  • exams session at the end of each semester

Study courses consists of:

1) Tecnologie alimentari (Food technolgy)

2) Scienze agrarie, forestali e ambientali (Agricultural, forestry and environmental sciences - former degrees of "Tecnologie agrarie" and "Scienze forestali e ambientali")

3) Viticoltura ed enologia (Viticulture and Enology)

As follows you will find our course catalogue.

Download allegati: 


21/04/17