FABIAM - Didattica erogata

 

DIDATTICA EROGATA A.A. 2017/18
MANIFESTO DEGLI STUDI A.A. 2017/2018                 COPERTURA INSEGNAMENTI ELENCO BREVE a.a 17/18
Corso di Laurea Magistrale in “ FOOD AND BEVERAGE INNOVATION AND MANAGEMENT” (FABIAM)     Cod. AM04 
Classe 70: Scienze e Tecnologie Alimentari 

I  ANNO immatricolati a.a. 17/18
N° SEM M. ATT. FORM   Insegnamento Settore ore CFU Docente
1 1   B=Carat W000602 Accessory foods and beverages AGR/15 54 6 Dott. U. TYLEWICZ
2 1   B=Carat W000604 Emerging food technologies AGR/15 54 6 Prof. M. MOZZON
3 2   C=Aff/Int W000601 Energy and environmental sustainability in the agro-food industry AGR/09 54 6 Dott. D. DUCA
4 1   B=Carat W000599 Food biochemistry BIO/10 54 6 Prof. N. RAFFAELLI
5 2   B=Carat W000600 Food marketing and management AGR/01 54 6 Prof. R. ZANOLI
6 1   B=Carat W000595 Food policy AGR/01 54 6 Dott. D. BENTIVOGLIO
7   I   W000596 Fruit quality and disease management C.I.        
  2   B=Carat W000597 Modulo 1: Fruit quality control AGR/03 54 6 Prof. B. MEZZETTI
  2   C=Aff/Int W000598 Modulo 2: Postharvest disease management AGR/12 27 3 Prof. G. ROMANAZZI
8 2   C=Aff/Int W000603 Genetic resources and food traceability AGR/07 54 6 Dott. E. BITOCCHI
9 1   F   Other activities (Language)     6 CSAL
                   

II  ANNO immatricolati a.a. 16/17
N° SEM M. ATT.FORM   Insegnamento Settore ore CFU Docente
10 1   B=Carat W000606 Enzymology in food processing BIO/10 54 6 Dott. M. CIANCI
11   I   W000607 Functional foods and beverages C.I.        
  2   B=Carat W000608 Modulo 1: Functional components AGR/15 54 6 Prof. M. MOZZON
  2   B=Carat W000609 Modulo 2: Beneficial microbes AGR/16 54 6 Prof. L. AQUILANTI
12 1   B=Carat W000605 Microbiological risk management AGR/16 54 6 Dott. C. GAROFALO
      F 3I189 Training Stage     6 Prof. M. PASQUINI

CORSI A LIBERA SCELTA PER LM FABIAM   immatricolati a.a. 16/17
  2   D=DS 66009 Budgeting SECS-P/07 54 6 Dott. M. VALLESI
  2   D=DS W000610 Corporate communication e new media SECS-P/08 54 6 Dott. L. CIGOLINI GULESU