Food Systems
Doctoral programme (PhD)
A.Y. 2025/2026
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 |
|
| 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 |
|
| Assessing Consumer Behavior and Ecodesign Strategies in the Context of Sugar Tax Implementation: Towards Sustainable Solutions in Sweeteners Supply Chains
Requirements: Knowledge in Economics and LCA Curriculum: Agri-environment |
|
| Sensory and consumer science for food quality assessment, formulation, and development of sustainable and innovative products
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 |
|
| Validation of new mono-material packaging solutions using a predictive approach
Requirements: Knowledge in Food Science and Technology 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 |
|
| 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 |
P. Cortesi
|
| 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 |
|
| 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 |
P. Riso
|
| 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 |
|
| Strategies for managing food surpluses and waste in the food supply chain
Requirements: Education in scientific areas Curriculum: Food Science and Nutrition |
|
| Reformulation of cereal-based products towards a more sustainable food system
Requirements: Knowledge in Food Science and Technology Curriculum: Food Science and Nutrition |
S. Renzetti
M. Martinez
|
| Innovative food fermentationfor functional value-added food products
Requirements: Education and knowledge in biological, food and agricultural sciences Curriculum: Food Science and Nutrition |
|
| Study of plant-microbe interactions for soil bioremediation
Requirements: Education in biological sciences, agricultural sciences and agri-food-environmental biotechnology. Curriculum: Agri-environment |
|
| Study of the antimicrobial resistance spread in the agri-food ecosystems
Requirements: Education in biological sciences, agricultural sciences and agri-food-environmental biotechnology. Curriculum: Agri-environment |
|
| Biotechnological process for the production of animal protein analogues: safety and quality assessment
Requirements: Education in scientific areas Curriculum: Food Science and Nutrition |
|
| Protein-target guided valorization of agri-food residues and byproducts
Requirements: Education in biological sciences and biotechnology Curriculum: Chemistry and Biochemistry |
|
| Recovery and valorization of bioactive compounds from agri-food waste
Requirements: Education in scientific areas Curriculum: Agri-environment; Chemistry and Biohemistry |
|
| Design and optimization of multi-phase food products and ingredients as delivery systems for bioactive compounds
Requirements: Education in scientific areas Curriculum: Food Science and Nutrition |
|
| Food and Packaging materials interactions: integrated approaches for the development of innovative, sustainable and safe solutions for Food Packaging
Requirements: Education in scientific areas Curriculum: Food Science and Nutrition |
|
| Innovative processes and formulations for the production of ingredients and functional foods.
Requirements: Education in scientific areas Curriculum: Food Science and Nutrition |
|
| Ecodesign tools for energy efficiency and for sustainable monitoring in agri-food systems
Requirements: Education in scientific areas Curriculum: Food Science and Nutrition |
|
| Applications of bacteriophages for the control of foodborne pathogens
Requirements: Knowledge in Food Science and Technology Curriculum: Food Science and Nutrition |
Enrolment
Call for applications
Please refer to the call for admission test dates and contents, and how to register.
Application for admission: please refer to the call
Following the programme of study
Contacts
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