Food systems

Dottorati
Doctoral programme (PhD)
A.Y. 2020/2021
Study area
Science and Technology
Doctoral programme (PhD)
3
Years
Dip. Scienze per gli alimenti, la nutrizione e l'ambiente - Via Mangiagalli, 25 - Milano
English
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
Title Professor(s)
Sensory & consumer science for the development of new, healthy and sustainable foods
Requisiti: Education in food sciences and technology & Human nutrition
Curriculum: Food Science and Nutrition
Exploring the relationships between sensory perception, food preferences and nutritional status
Requisiti: Education in food sciences and technology & Human nutrition
Curriculum: Food Science and Nutrition
Green chemical and biotechnological processes for the development of added-value products from agrifood biomasses and by-products
Requisiti: Education in food science and technology and food system sustainability
Curriculum: Chemistry & Biochemistry
Innovative alcoholic beverages enriched in bioactive compounds
Requisiti: Education in Food Science and Technology
Curriculum: Food Science & Nutrition
Role of macromolecules in designing and optimizing processess for biofunctional-enriched foods
Requisiti: Education in Food Sciences/Human Nutrition/Food Engineering
Curriculum: Food Science & Nutrition
Economics of sustainability standards: supply chain and consumer analysis
Requisiti: Education in agri-food economics, economics, food science and technology, food supply chain sustainability
Curriculum: Food Science and Nutrition
Structural and physiological relevance of the interaction between food proteins and nanostructures
Requisiti: Education in scientific topics
Curriculum: Chemistry & Biochemistry
Green and fast e-sensing methodologies for Process Analytical Technology and food quality assessment and authentication
Requisiti: Education in scientific areas
Curriculum: Food Science & Nutrition
Bioavailability and biological activity of dietary compounds/patterns and their role on human health
Requisiti: Education in Food Sciences/Human Nutrition; Principles of analytical methodologies for the evaluation of nutritional compounds and their biological activity
Curriculum: Food Science & Nutrition
Omics to tackle climate change threats to food safety and security
Requisiti: Education in biological, biotechnological and agri-food-environmental sciences
Curriculum: Agri-environment
Insects in the circular economy: by-products valorization for the protein production
Requisiti: Education in the field of agricultural sciences, biology and natural sciences. Entomological knowledge
Curriculum: Agri-environment
Foods as reservoir of novel starter, probiotic and human commensal microorganisms: ecology, molecular and functional characterization, and impact on host health
Requisiti: Education in biological sciences and agri-food-environmental biotechnology
Curriculum: Food Science and Nutrition
Biological and chemical strategies to manage pathogens in the food chain
Requisiti: Education in biological and chemical sciences and agri-food-environmental biotechnology
Curriculum: Chemistry and biochemistry
"Environmental probiotics": exploitation of the beneficial interaction among microorganisms and the environment or the plant
Requisiti: Education in biology, biotechnology, agri-environment disciplines
Curriculum: Agri-environment
Multidisciplinary approaches to the study of multi-phase foods as delivery systems for bioactive compounds
Requisiti: Education in scientific areas
Curriculum: Food Science & Nutrition
Logistics in food industry: new methodological approaches to assess sustainability
Requisiti: Education in scientific areas
Curriculum: Food Science & Nutrition
Advanced statistical approaches in food science
Requisiti: Education in scientific areas
Curriculum: Food Science & Nutrition
Plastics and bioplastics for food contact applications: safety, performances and analytical tools to guarantee food quality and environment protection fostering new consumer behaviour models
Requisiti: Education in scientific areas
Curriculum: Food Science & Nutrition
Sustainability in food chain: integrated approaches to reduce food loss and food waste
Requisiti: Education in scientific areas
Curriculum: Food Science & Nutrition

Enrollment

Places available: 6


Call for applications


Please refer to the call for admission test dates and contents, and how to register.


Application for admission: from 08/07/2020 to 14/09/2020


Application for matriculation: from 12/10/2020 to 16/10/2020


Read the Call



Attachments and documents


Attachment 1