Food Systems
Doctoral programme (PhD)
A.Y. 2023/2024
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: Skills in the organic and/or agri-food sector Curriculum: Chemistry and Biochemistry |
|
| Green chemical and biotechnological processes for the development of added-value products from agrifood biomasses and by-products
Requirements: Skills in chemical and biochemical disciplines 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 |
|
| 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: Skills in biochemistry, chemistry and food technology Curriculum: Food Science and Nutrition |
|
| Emerging entomological problems and their management according to eco-sustainable control principles
Requirements: Education in biological disciplines 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 biological, microbiological and food technology disciplines Curriculum: Food Science & Nutrition |
|
| Technological enhancement of beverage production for promoting and preserving the aroma-active compounds
Requirements: Education in food technology disciplines Curriculum: Food Science & Nutrition |
|
| Biololgical 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 |
|
| Co-creation of future foods for nutrition security
Requirements: Knowledge in Food Sciences, Human Nutrition, Food Engineering Curriculum: Food Science & Nutrition |
D. del Castillo (CIAL - Instituto de Investigacion en Ciencias de la Alimentacion Madrid-Spain)
|
| Plant-based alternatives to animal foods: formulation, processing, nutritional aspects and effects in humans
Requirements: Knowledge in Food Science and Technology and Human Nutrition Curriculum: Food Science & Nutrition |
|
| Protein oxidation in dairy products: effect of composition, process, and storage
Requirements: Education and knowledge in agri-food science and technology Curriculum: Food Science & Nutrition |
|
| Strategies to adapt dairy products to sustainable technologies
Requirements: Education and knowledge in agri-food science and technology Curriculum: Food Science & Nutrition |
|
| Natural products of plant origin for the control of antimicrobial resistance
Requirements: Education and training in biological and chemical sciences Curriculum: Food Science & Nutrition; Chemistry and Biochemistry |
|
| Microbiome-based strategies to prolong the shelf life of packaged foods
Requirements: Education and knowledge in agri-food science and technology Curriculum: Food Science & Nutrition |
|
| Design of "soft solod" foods intended for special diets: tribological and nutritional assessment
Requirements: Knowledge in Food Science and Technology and Human Nutrition Curriculum: Food Science & Nutrition |
|
| Bioactive compounds from agro-food chain waste for crop disease management (Ex DM 118/2023)
Curriculum: Agri-environment; Chemistry and Biochemistry |
|
| Ustainable approaches to reduce the degradation process of fresh food (Ex DM 118/2023)
Requirements: Skills in biological and chemical sciences Curriculum: Chemistry and biochemistry |
|
| Design of soft solid foods intended for special diets: tribological and nutritional assessment (Ex DM 118/2023)
Requirements: Expertise in the field of food technology and chemical-physical properties of food materials Curriculum: Food Science and Nutrition |
|
| Microbial processes of attenuation and degradation of contaminants for the application of site-specific bioremediation interventions of water and soil (Ex DM 117/2023)
Requirements: Expertise in environmental microbiology, work in sterile conditions, molecular microbial ecology, environmental microbial sampling, good attitude to work in multidisciple environment Curriculum: Agri-Environment |
|
| Development, optimization and validation of sustainable, recyclable materials intended for food packaging
Requirements: Knowledge in Food Science and technology Curriculum: Food Science and Nutrition |
|
| Investigation of treatments to reduce the oxidative degradation process of fresh tuna (ex DM 117/2023)
Requirements: Skills in chemical sciences and food technology Curriculum: Chemistry and Biochemistry |
Courses list
October 2023
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Compulsory | ||||
| Exploiting Innovative Food Formulations to Increase Food Systems Sustainability | 5 | 20 | English | |
January 2024
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Compulsory | ||||
| English Writing and Communication in Food, Health, Environmental and Nutritional Sectors | 5 | 28 | English | |
October 2023
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Compulsory | ||||
| Exploiting Innovative Food Formulations to Increase Food Systems Sustainability | 5 | 20 | English | |
January 2024
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Compulsory | ||||
| English Writing and Communication in Food, Health, Environmental and Nutritional Sectors | 5 | 28 | English | |
October 2023
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Compulsory | ||||
| Exploiting Innovative Food Formulations to Increase Food Systems Sustainability | 5 | 20 | English | |
January 2024
| Courses or activities | Professor(s) | ECTS | Total hours | Language |
|---|---|---|---|---|
| Compulsory | ||||
| English Writing and Communication in Food, Health, Environmental and Nutritional Sectors | 5 | 28 | English | |
Enrolment
Places available: 13
Call for applications
Please refer to the call for admission test dates and contents, and how to register.
Session: 1
Application for admission: from 06/04/2023 to 05/05/2023
Application for matriculation: from 06/06/2023 to 13/06/2023
Attachments and documents
Qualifications assessment criteria
Session: 2
Application for admission: from 27/06/2023 to 26/07/2023
Application for matriculation: from 25/09/2023 to 29/09/2023
Attachments and documents
Following the programme of study
Contacts
Office and services for PhD students and companies