Food systems

Dottorati
Doctoral programme (PhD)
A.Y. 2019/2020
Course class
Classe per Dottorati di Ricerca
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.
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
Requirements: Education in biological sciences, agricultural sciences and agri-food-environmental biotechnology
Probiotics and Food associated microorganisms: ecology, molecular and functional characterization, impact on host health.
Requirements: Education in biological sciences and agri-food-environmental biotechnology
Biological and chemical strategies to control pathogens in the food chain
Requirements: Education in biological and chemical sciences and agri-food-environmental biotechnology
Innovative alcoholic beverages enriched in bioactive compounds
Requirements: Education in Food Science and Technology, Viticulture and Oenology Sciences, Biotechnology
Molecular detection of pathogens and plant diseases management
Requirements: Education in biological, biotechnological and agri-food-environmental sciences
Green chemical and biotechnological processes for the development of added-value products from agrifood biomasses and by-products
Requirements: Education in: Food Sciences; Chemistry; Biotechnology; Agro-environmental Sciences
Sensory & consumer science for the development of new, healthy and sustainable foods
Requirements: Education in food sciences and technology & Human nutrition
Exploring the relationships between sensory perception, food preferences and nutritional status
Requirements: Education in food sciences and technology & Human nutrition
Multidisciplinary approaches to the study of multi-phase food systems and to the exploiting of highly hydrophobic proteins
Requirements: Education in scientific topics
Green and fast e-sensing methodologies for Process Analytical Technology and food quality assessment and authentication
Requirements: Education in scientific topics
The rice agri-food system: from field to table
Requirements: Education in agro-environmental, food and life sciences, biotechnology.
Bioavailability and biological activity of dietary compounds/patterns and their role on human health
Requirements: Principles of analytical methodologies  for the evaluation of nutritional compounds and their biological activity
Role of macromolecules in defining the nutritional and technological properties of cereals, pesudocereals and pulses
Requirements: Education in Food Sciences
Structural and physiological relevance of the interaction between food proteins and nanostructures
Requirements: Education in scientific topics
Insect management in agroecosystem: from pests to pollinators
Requirements: Entomological knowledge
Sustainable protein production: insects as bio-converters of by-products
Requirements: Entomological knowledge
Interplay between viruses and biofilm in the food and environmental fields
Requirements: Education in scientific topics
Plastics and bioplastics for food contact applications: safety, performances and analytical tools to guarantee food quality and environment protection fostering new consumer behaviour models
Requirements: Education in Food Science and Technology. Education in Agricultural and Life Sciences, Biotechnology.
Sustainability in food chain: integrated approaches to reduce food loss and food waste
Requirements: Education in Food Science and Technology
Developing Sustainable Products in the FMCG (Fast Moving Consumer Goods) Sector
Requirements: Education in Food Science and Technology /Chemical Engineering / Statistical Economics

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