Food Systems
Doctoral programme (PhD)
A.Y. 2026/2027
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 |
|
| 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 |
|
| Artificial Intelligence-Driven e-Sensing 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 |
|
| 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
|
| 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 |
S. Limbo
|
| Innovative processes and formulations for the production of functional and/or tailor-made ingredients and 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 |
|
| Sustainable management in the agroecosystem: from pests to natural enemies.
Requirements: Education in scientific areas Curriculum: Food Science and Nutrition |
|
| Extraction of bioactive organic compounds for agricultural use from waste generated by the agri-food industry
Requirements: Education in scientific areas Curriculum: Agri-environment; Chemistry and Biochemistry |
|
| The rearing of insect as a technology for the development of biorefineries in the agri-food sector
Requirements: Education in scientific areas Curriculum: Agri-environment; Chemistry and Biochemistry |
|
| Microplastics in foods - Origin, extraction and identification
Requirements: Knowledge in Food Science and Technology Curriculum: Food Science & Nutrition |
|
| Mediterranean Diet Bioactives and Neuro-Immune-Muscular Aging: Mechanistic Insights into Polyphenols and Secondary Metabolites"
Requirements: Principles of analytical methodologies for the evaluation of nutritional compounds. Basic knowlegde in biological and molecular science Curriculum: Food Science & Nutrition |
P. Riso
|
| Plant-microbe synergy for sustainable remediation and the improvement of soil health in contaminated soils
Requirements: Education in biological sciences, agricultural sciences and agri-food-environmental biotechnology. Curriculum: Agri-environment |
|
| Harnessing plant-microbiome beneficial interactions for resilient agriculture
Requirements: Education in biological sciences, agricultural sciences and agri-food-environmental biotechnology. Curriculum: Agri-environment |
|
| Interactions between pathogenic Escherichia coli and food microbiota: implications for food safety
Requirements: Knowledge in Food Science and Technology Curriculum: Food Science and Nutrition |
|
| Fermentation of agri-food waste for new plant protection products
Requirements: Basics of biology or plant pathology Curriculum: Agri-environment |
|
| Biotechnological valorization of mushrooms and their by-products: Sustainable Agri-Food Systems and Bioremediation Strategies
Requirements: Education in scientific areas Curriculum: Food Science and Nutrition |
E. Ficara (Polimi)
|
| Electroactive microorganisms for soil and water bioremediation in bioelectrochemical systems
Requirements: Education in agri-environmental, food and biological sciences, biotechnology Curriculum: Agri-environment |
|
| AI-Driven Optical Sensing Systems for Smart and Sustainable Food Production
Requirements: Education in scientific areas Curriculum: Food Science and Nutrition |
|
| The Coffee Value Chain and Consumer Price Formation: The Role of Producers, Roasters, and Large-Scale Retailers
Requirements: Knowledge in Economics and LCA Curriculum: Agri-environment |
Enrolment
Call for applications
The call for applications is being finalized. Please refer to the call, once it is available, for admission test dates and contents, and how to register.
Application for admission: application deadlines will be published shortly.
The call for applications is being finalized
Following the programme of study
Contacts
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