Food systems

Dottorati
Doctoral programme (PhD)
A.Y. 2019/2020
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
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.
Dip. Scienze per gli alimenti, la nutrizione e l'ambiente - Via Mangiagalli, 25 - Milano
Title Professor(s)
Plant-microbe interactions for improving sustainable plant services
Requisiti: Education in biological sciences, agricultural sciences and agri-food-environmental biotechnology
Curriculum: Agri-environment
Probiotics and Food associated microorganisms: ecology, molecular and functional characterization, impact on host health.
Requisiti: Education in biological sciences and agri-food-environmental biotechnology
Curriculum: Food Science and Nutrition
Biological and chemical strategies to control pathogens in the food chain
Requisiti: Education in biological and chemical sciences and agri-food-environmental biotechnology
Curriculum: Agri-environment
Innovative alcoholic beverages enriched in bioactive compounds
Requisiti: Education in Food Science and Technology, Viticulture and Oenology Sciences, Biotechnology
Curriculum: Food Science and Nutrition
Molecular detection of pathogens and plant diseases management
Requisiti: Education in biological, biotechnological and agri-food-environmental sciences
Curriculum: Agri-environment
Green chemical and biotechnological processes for the development of added-value products from agrifood biomasses and by-products
Requisiti: Education in: Food Sciences; Chemistry; Biotechnology; Agro-environmental Sciences
Curriculum: Chemistry and biochemistry
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
Multidisciplinary approaches to the study of multi-phase food systems and to the exploiting of highly hydrophobic proteins
Requisiti: Education in scientific topics
Curriculum: Food Science and Nutrition
Green and fast e-sensing methodologies for Process Analytical Technology and food quality assessment and authentication
Requisiti: Education in scientific topics
Curriculum: Food Science and Nutrition
The rice agri-food system: from field to table
Requisiti: Education in agro-environmental, food and life sciences, biotechnology.
Curriculum: Agri-environment
Bioavailability and biological activity of dietary compounds/patterns and their role on human health
Requisiti: Principles of analytical methodologies  for the evaluation of nutritional compounds and their biological activity
Curriculum: Food Science and Nutrition
Role of macromolecules in defining the nutritional and technological properties of cereals, pesudocereals and pulses
Requisiti: Education in Food Sciences
Curriculum: Food Science and Nutrition
Structural and physiological relevance of the interaction between food proteins and nanostructures
Requisiti: Education in scientific topics
Curriculum: Chemistry and biochemistry
Insect management in agroecosystem: from pests to pollinators
Requisiti: Entomological knowledge
Curriculum: Agri-environment
Sustainable protein production: insects as bio-converters of by-products
Requisiti: Entomological knowledge
Curriculum: Agri-environment
Interplay between viruses and biofilm in the food and environmental fields
Requisiti: Education in scientific topics
Curriculum: Agri-environment
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 Food Science and Technology. Education in Agricultural and Life Sciences, Biotechnology.
Curriculum: Food Science and Nutrition
Sustainability in food chain: integrated approaches to reduce food loss and food waste
Requisiti: Education in Food Science and Technology
Curriculum: Food Science and Nutrition
Developing Sustainable Products in the FMCG (Fast Moving Consumer Goods) Sector
Requisiti: Education in Food Science and Technology /Chemical Engineering / Statistical Economics
Curriculum: Food Science and Nutrition

Courses list

June
Courses or activities Professor(s) ECTS Total hours Language
Optional
The intestinal microbiota: interactions with host and diet 2 10 English
November
Courses or activities Professor(s) ECTS Total hours Language
Optional
The methodology of Life Cycle Assessment (LCA) in the food chain 4 20 English
June
Courses or activities Professor(s) ECTS Total hours Language
Optional
The intestinal microbiota: interactions with host and diet 2 10 English
November
Courses or activities Professor(s) ECTS Total hours Language
Optional
The methodology of Life Cycle Assessment (LCA) in the food chain 4 20 English
June
Courses or activities Professor(s) ECTS Total hours Language
Optional
The intestinal microbiota: interactions with host and diet 2 10 English
November
Courses or activities Professor(s) ECTS Total hours Language
Optional
The methodology of Life Cycle Assessment (LCA) in the food chain 4 20 English

Enrollment

Places available: 7


Call for applications: how to do, attachment 1, Qualifications assessment and exam schedule


Application period: from 05-24-2019 to 06-24-2019
Enrolment period: from 09-23-2019 to 09-27-2019