The courses organized in the frame of the PhD programme in Food Systems are listed below and each one will be proposed once every three years. For specific info contact the specific course teacher.
Once the new edition of each course will be activated, the teaching material and other info of the specific courses will be updated in the ARIEL site 
of the PhD programme in Food Systems. The access to the ARIEL site is restricted to the students and teachers of the PhD programme in Food Systems.
The full list of the University training activities (Transferable skills – soft skills) is listed here. Other compulsory courses (“Cross disciplinary activities”) will be centrally organized by the University. They can be found here.
Expected Short Lectures for 2024.
Expected courses for 2024-2025):
– English writing and communication in food, health, environmental and nutritional sectors (28 hours). Planned for January 2025. Mandatory for students attending the first year.
– Exploiting innovative food formulations to increase food systems sustainability (20 hours). Planned for November-December 2024, mandatory for students attending the second year.
– Regulatory and legislative framework for novel foods (42 hours). Planned for October 2024, mandatory for students attending the third year.
– Innovative approaches for the characterizazation and activity assays of phytochemicals and their in vivo metabolites (15 hours). Planned for March 2025.
– ABC of Video communication of science: filming methods to learn the method (20 hours). Planned for January 2025.
– Solving the Human Microbiota Puzzle: Theory, Practice, and Statistical Analysis (15 hours). Planned for February 2025.
2024-2025
Exploiting innovative food formulations to increase food systems sustainability
Coordinator: Prof. Monica Laureati
Teachers: Daniela Martini, Paolo D’Incecco, Alessandra Marti, Dimitrios Fessas, Alberto Barbiroli, Stefania Iametti, Stefano Renzetti Wageningen University, Sara Limbo, Martina Letizia Contente, Andrea Kunova, Daniela Bulgari, Monica Laureati
The course (20 h, frontal lessons) aims to provide the knowledge to understand the nutritional, sensory, technological, safety and sustainability aspects involved in the reformulation of food products from an interdisciplinary, multidisciplinary and transdisciplinary perspective. The course will introduce the concept of a healthy diet, analyzing the critical factors of food systems that influence their sustainability. Furthermore, the course will allow the acquisition of knowledge about the macromolecular organization of foods, as well as the technological aspects for food design and development also considering agri-food waste that is inevitably generated in the entire production process. Particular attention will also be paid to the criteria and methods for evaluating the safety and sustainability of chemical substances and materials that enter, directly and indirectly, the food supply chain and to aspects linked to consumer perception and the strategies to optimize the sensory quality of reformulated products.
Participation is compulsory for students enrolled to the second year.
Lessons will be face to face and the course will be held on the following dates:
Monday, 25 November 2024
Classroom C01, Colombo M
13.30 – 16.30, M. Laureati, D. Martini
Presentation of the course and introduction to food reformulation / From concept to needs of sustainable healthy diet and food system: challenges and opportunities
Wednesday, 4 December 2024
Classroom C03, Colombo M
10.30 – 12.30, S. Renzetti
Relevance of food structuring and macromolecular organization to food formulation and design
13.30 – 15.30, S. Renzetti
Holistic formulation design: uncoupling texture from composition for unlocking the potential of healthy and sustainable ingredients
Monday, 16 December 2024
Classroom 14 – Faculty of Veterinary Medicine, Building V8
11.30 – 12.30, D. Fessas
Relevance of food structuring and macromolecular organization to food formulation and design: the Thermal Analysis approach
13.30 – 16.30, S. Iametti, A. Barbiroli
Relevance of food structuring and macromolecular organization to food formulation and design: spectroscopic techniques to address structural and functional features of food biomolecules
Tuesday, 17 December 2024
Classroom C01, Colombo M
14.30 – 17.30, A. Marti, P. D’Incecco
Relevance of processing to food formulation and design
Thursday, 19 December 2024
Classroom M01 – Via Mangiagalli 31
10.30-12.30, S. Limbo
A Safe and Sustainable by Design Approach to Support Waste Valorization in Food Packaging Innovation
Wednesday, 22 January 2025
Classroom C22– Faculty of Agricultural Science, Building 6
10.30 – 12.30, M. Contente, D. Bulgari, A. Kunova
Valorization of molecules and macromolecules from agrifood waste and by-products through sustainable extraction techniques and bioprocesses
13.30 – 15.30, M. Contente, D. Bulgari, A. Kunova
Valorization of molecules and macromolecules from agrifood waste and by-products through sustainable extraction techniques and bioprocesses
Tuesday, 28 January 2025
Classroom C05, Colombo M
13.30 – 15.30, M. Laureati
Consumer perception and strategies for optimizing the sensory quality of reformulated products
2023-2024
Exploiting innovative food formulations to increase food systems sustainability
Coordinator: Prof. Monica Laureati
Teachers: Daniela Martini, Paolo D’Incecco, Alessandra Marti, Dimitrios Fessas, Alberto Barbiroli, Stefania Iametti, Stefano Renzetti Wageningen University, Sara Limbo, Martina Letizia Contente, Andrea Kunova, Daniela Bulgari, Monica Laureati
The course (20 h, frontal lessons) aims to provide the knowledge to understand the nutritional, sensory, technological, safety and sustainability aspects involved in the reformulation of food products from an interdisciplinary, multidisciplinary and transdisciplinary perspective. The course will introduce the concept of a healthy diet, analyzing the critical factors of food systems that influence their sustainability. Furthermore, the course will allow the acquisition of knowledge about the macromolecular organization of foods, as well as the technological aspects for food design and development also considering agri-food waste that is inevitably generated in the entire production process. Particular attention will also be paid to the criteria and methods for evaluating the safety and sustainability of chemical substances and materials that enter, directly and indirectly, the food supply chain and to aspects linked to consumer perception and the strategies to optimize the sensory quality of reformulated products.
Participation is compulsory for students enrolled to the second year (starting from cycle 38° onwards).
Lessons will be face to face and the course will be held on the following dates:
11-ott-23
Classroom C12, Via Mangiagalli 25
14.00 – 14.30, M. Laureati
Presentation of the course and introduction to food reformulation
14.30 – 16.30, D. Martini
From concept to needs of sustainable healthy diet and food system: challenges and opportunities
16-ott-23
Classroom 4, Faculty of Veterinary Medicine, Building V8
10.30 – 12.30, S. Renzetti
Relevance of food structuring and macromolecular organization to food formulation and design
17-ott-23
Classroom C11, Via Mangiagalli 25
13.30 – 15.30, S. Renzetti
Holistic formulation design: uncoupling texture from composition for unlocking the potential of healthy and sustainable ingredients
22-nov-23
Classroom C12, Via Mangiagalli 25
9.30 – 12.30, S. Iametti, A. Barbiroli
Relevance of food molecules and of macromolecular features to food structure, formulation, and design
14.00 – 15.00, D. Fessas
05-dic-23
C24 – Agraria Edificio 5
14.30 – 17.30, A. Marti, P. D’Incecco
Relevance of processing to food formulation and design
13-dic-23
C05 – Colombo M
13.30 – 17.00, M. Contente, D. Bulgari, A. Kunova
Valorization of molecules and macromolecules from agrifood waste and by-products through sustainable extraction techniques and bioprocesses
14-dic-23
Classroom 9 – Faculty of Veterinary Medicine, Building V4
11.00 – 12.30, S. Limbo
Valorization of molecules and macromolecules from agrifood waste and by-products through sustainable extraction techniques and bioprocesses
14.00 – 15.30, M. Laureati
Consumer perception and strategies for optimizing the sensory quality of reformulated products
2022-2023
Coordinators: Prof. Daniela Martini (daniela.martini@unimi.it) and Prof. Cristian Del Bo’ (cristian.delbo@unimi.it)
The objectives of this course (15 h, 3 CFU) are to provide advanced knowledge about the different methodological approaches used to study the effect of diet, foods and food-components on human health. In particular, the course enables students to understand the importance of preclinical and clinical study support; regulatory aspects of functional foods; methodology for preparing and evaluating an application for authorization of a health claim and requirements for standards of evidence of efficacy for health claims. The course is based on a learning-by-doing approach, thus alternating lectures to practical sessions.
Participation to all sessions is compulsory to receive the credits.
Lessons will be face to face and the course will be held on the following dates:
-November 22, (Room 3; Agraria Building 9) from 2.30 till 5.30 pm: FRONTAL LESSON
-November 28, (Room C22; Agraria Building 6) from 2.30 till 5.30 pm: FRONTAL LESSON
-November 30, (Room C04; Mangiagalli 25) from 2.30 till 5.30 pm: FRONTAL LESSON + WORKING GROUP
-December 13, (Room 3; Agraria Building 9) from 2.30 till 5.30 pm: WORKING GROUP
-December 16, (Room 3; Agraria Building 9) from 2.30 till 5.30 pm: WORKING GROUP AND PRESENTATION
Coordinator: Prof. Stefania Arioli
The course on Microbial Food Biotechnology brings together the recent advances and the unsolved problem related to the use of microorganisms in the food sector. Most the lecturers have a microbiological background, some of them have a biochemical background. This means that the same aspects will be presented under a different point of view, and this should stimulate “you” to have always a wide perspective when analyzing a scientific argument. 15h / 3 CFU.
Lecturers: Stefania Arioli (University of Milan, DeFENS); Stefano Colombo (Actial Farmaceutica Srl); Diego Mora (University of Milan, DeFENS); Pasquale Russo (University of Milan, DeFENS).
Calendar:
Day 1 – Feb. 6th – meeting room 5th floor via Mangiagalli 25
09:00 – 09:15 Outline of the course and introduction of participants
09:15 – 12:00 Microbial bioenergetics: primary metabolism and its regulation
Diego Mora
Day 2 – Feb. 8th– meeting room 5th floor via Mangiagalli 25
10:00 – 13:00 Riboflavin (vitamin B2) production in Lactic Acid Bacteria: Applications and opportunities in the field of functional foods
Pasquale Russo
Day 3 – Feb. 10th – meeting room 5th floor via Mangiagalli 25
10:00 – 13:00 Probiotics: from research to the market
Stefano Colombo
Day 4 – Feb. 13th– meeting room 5th floor via Mangiagalli 25
10:00 – 13:00 Single cell analysis in microbial food biotechnology
Stefania Arioli
Day 5 – Feb. 15th – meeting room 5th floor via Mangiagalli 25
10:00 – 13:00 Critical review of two high rank published paper on
Diego Mora
For details visit the ARIEL link
Insects vs. Humans: the fil rouge of odours perception
Coordinator: Prof. Daniela Lupi
The purpose of this course (10 h / 2 CFU) is to provide students with the skills necessary to know the basics of perception of insect odours. The main objectives consist in understanding the modalities of perception of odorous substances through the comparation of human-insect perception that permeates the topic. The course will have as its ultimate objective the knowledge of the biological and interpretative mechanisms of control strategies through the manipulation of odours.
Calendar:
8 February 14.00-16.00 (2h) Aula 2 building 21030
9 February 14.00-16.00 (3h) Aula 2 building 21030
13 February 14.00 -17.00 (3h) Aula 2 building 21030
21 February 14.00 -16.00 (2h) Aula 2 building 21030
Students unable to attend the in-person course will be able to access teams (visit ARIEL site through the link below)
For details visit the ARIEL link
ABC of videocommunication in science: filming methods to learn the method
Coordinator: Prof. Matias Pasquali
The course (15 h, 3 ECTS) illustrates the potentialities of scientific method communication using video as preferential format. The course will guide the student towards the production of his own video detailing a scientific methodology/protocol.
The course is divided in 3 parts. The first session will provide the students with a theoretical framework of video communication of scientific methods and protocols. Moreover, tools available for filming and editing will be presented.
During the second session individual work of the students will be monitored via personal scheduled meetings in order to guide the planning, development and production of a video method dealing with scientific procedure in use by the PhD student.
The last session will be dedicated to the presentation of the videos by each student and to their analysis. Opportunity for publishing the methods will be also explored.
A maximum of 12 students can participate each year in order to allow all the participating students to be guided along the video production process.
Prerequisite for the participation is to know and use a method/protocol that will be the topic of the video.
The course will be held on the following dates:
1) The first session will be held the 13th of February 2023 (from 9 to 13.30, room will be communicated to students directly).
2) The second session will be scheduled individually with each student in the period February 2023/ April 2023.
3) The third session will be held the 4th of May 2023 (from 9 to 13.30, room will be communicated to students directly)
Participation to all sessions is compulsory to receive the credits.
For details visit the ARIEL link
Advanced methods in the characterization of macromolecules in food systems
Coordinator: Prof. Alberto Barbiroli
The student will acquire notions on the principles, applicability and potential of advanced spectroscopic and calorimetric methodologies, applied to agri-food systems.
15h / 3CFU
The course “Advanced methods in the characterization of macromolecules in food systems” will introduce students to the principles and applications of advanced spectroscopic (fluorescence, circular dichroism, NMR) and calorimetric techniques. These approaches allow to understand what happens to “molecules” when raw materials are turned into foods, and this information may be relevant for the set-up of new formulations and processes aimed to produce healthy and sustainable products. The difficulties associated with the application of these techniques to food systems, as well as their potential, will be discussed.
The course is organized in theoretical lessons and practical activities, as reported in the accompanying schedule.
Calendar:
14/2/23, Tuesday
9:30-11:30 (aula di Biochimica) F. Bonomi Introduction, aims, overview
11:30-13:30 (aula di Biochimica) S. Iametti Fluorescence & fluorescent probes
15/2/23, Wednesday
10:30-12:30 (aula di Biochimica) A. Barbiroli Chiral spectroscopy
14:00-17:00 (Lab.) FB, SI, AB Lab activities: intrinsic fluorescence, solid-state fluorescence, chiral spectroscopy
16/2/23, Thursday
10:30-12:30 (aula di Biochimica) D. Fessas Calorimetry and thermal analysis
12:30-13:30 (Lab.) D. Fessas Lab. demos
21/2/23, Tuesday
10:30-13:30 (aula di Biochimica) S. Mazzini NMR (theory and lab. demos)
For details visit the ARIEL link
Sustainability concepts in food technology – methodological approaches and case studies
Coordinator: Prof. Vera Lavelli (vera.lavelli@unimi.it)
The food industry is of primary importance to several national economies around the world, thus being urged to address the impelling need for a sustainable production system. The course aims to illustrate sustainability issues in food technology with a holistic approach, focusing on three complementary strategies towards sustainability: emerging food technologies, new packaging systems and tools to assess consumer attitude towards sustainable innovation. These themes will be covered by frontal lessons and a sensory & consumer science lab session, based on the case studies derived from the research projects conducted by the lecturers over the last few years. The ultimate goal is to support the PhD students that aspire to advance knowledge and applications in the perspective of sustainable food processing.
Participation to 75% of the lessons is compulsory to receive the credits (4 CFU). Lessons will take place in presence. Distance attendance will also be possible through the Microsoft Team platform. Details about the rooms for lessons and the link to the class will be given to the registered students.
Lab session will take place in presence only, at the Department of Food, Environmental and Nutritional Sciences. via L. Mangiagalli 25, Milan IV floor (meeting point) and in the nearby laboratories of Sensory & Consumer Science and Food Technology.
Interested students will receive instructions to join the classes.
Calendar:
February 22nd 2023
SUSTAINABILITY FROM THE CONSUMER PERSPECTIVE
9.00 – 10.00 Sustainability from the consumer perspective: Preliminary concepts. Prof. Ella Pagliarini
10.00– 11.30 Strategies to foster healthy and sustainable eating in children. Prof. Monica Laureati
11.30 – 13.00 Strategies to tackle overweight and obesity in adults. Dott. Cristina Proserpio
SUSTAINABILITY FROM THE CONSUMER PERSPECTIVE – LAB SESSION
14.00 – 16.00 Sensory & consumer science lab session. Prof. Ella Pagliarini, Prof. Monica Laureati, Dott. Cristina Proserpio
February 27rd 2023
SUSTAINABILITY IN FOOD INDUSTRY
8.30 – 10.30 Nanotechnology approaches in the food industry – A feasible strategy towards sustainability. Prof. Stefano Farris
10.30 – 12.30 Circular food supply chains Prof. Vera Lavelli
February 28th 2023
SUSTAINABILITY IN FOOD PACKAGING AND DISTRIBUTION
8.30 – 10.30 Sustainable wine production chain: known and emerging challenges. Prof. Daniela Fracassetti
THE BUSINESS PERSPECTIVE
10.30 – 12.30 (provisional time) Sustainability: A Company’s perspective. (lecture from a Food Company manager)
SUSTAINABILITY IN FOOD INDUSTRY
13-30 – 15.30 Sustainability along the grain value chain. Prof. Alessandra Marti
SUSTAINABILITY IN FOOD PACKAGING AND DISTRIBUTION
15.30 – 17.30 Sustainable packaging for sustainable food: the key factors of a circular economy. Prof. Sara Limbo
For details visit the ARIEL link
2021-2022
Sustainability concepts in food technology – methodological approaches and case studies
Coordinator: Prof. Vera Lavelli
The food industry is of primary importance to several national economies around the world, thus being urged to address the impelling need for a sustainable production system. The course aims to illustrate sustainability issues in food technology with a holistic approach, focusing on three complementary strategies towards sustainability: emerging food technologies, new packaging systems and tools to assess consumer attitude towards sustainable innovation. These themes will be covered by frontal lessons and a sensory & consumer science lab session, based on the case studies derived from the research projects conducted by the lecturers over the last few years. The ultimate goal is to support the PhD students that aspire to advance knowledge and applications in the perspective of sustainable food processing.
Participation to 75% of the lessons is compulsory to receive the credits (4 CFU). Lessons will take place online, through the Microsoft Team platform. Lab session will take place at the Department of Food, Environmental and Nutritional Sciences. via L. Mangiagalli 25, Milan IV floor (meeting point) and in the nearby laboratories of Sensory & Consumer Science and Food Technology.
Interested students are kindly invited to register by sending a mail to vera.lavelli@unimi.it. They will receive instructions to join the classes.
The course will be held in February 2022
ABC of videocommunication in science: filming methods to learn the method
Coordinator: Prof. Matias Pasquali
The course (15 h, 3 ECTS) illustrates the potentialities of scientific method communication using video as preferential format. The course will guide the student towards the production of his own video detailing a scientific methodology/protocol.
The course is divided in 3 parts. The first session will provide the students with a theoretical framework of video communication of scientific methods and protocols. Moreover, tools available for filming and editing will be presented.
During the second session individual work of the students will be monitored via personal scheduled meetings in order to guide the planning, development and production of a video method dealing with scientific procedure in use by the PhD student.
The last session will be dedicated to the presentation of the videos by each student and to their analysis. Opportunity for publishing the methods will be also explored.
A maximum of 12 students can participate each year in order to allow all the participating students to be guided along the video production process.
Prerequisite for the participation is to know and use a method/protocol that will be the topic of the video.
The course will be held on the following dates:
1) The first session will be held the 15th of February 2022 (from 9 to 13.30 in room C06, via Mangiagalli 25).
2) The second session will be scheduled individually with each student in the period February 2022/ April 2022.
3) The third session will be held the 28th of April 2022 (from 9 to 13.30 in room C06, via Mangiagalli 25)
Participation to all sessions is compulsory to receive the credits.
Environmental microbiomes: from microbial ecology to ecosystem services
Coordinator: Prof. Sara Borin
Topic of the course are the microbial communities -the microbiomes- thriving in natural and anthropized environments. The course will firstly introduce the principles of their selection, assembly and dynamics. A lesson will also focus on environmental genomics and metataxonimics for microbiome investigation. The following lessons will focus each on the microbiome of a specific environment and its exploitation. The environmental microbiomes will be indeed presented in this course in the frame of the development of environmental biotechnologies, seen as the engineering of microbial communities to obtain an ecosystem service: bioremediation, control of insect pests and pathogens transmitted by insects, plant growth promotion, sessile growth promotion and inhibition.
The course consistency is 20 hours, comprising 6 lessons given by scientists having consolidated research experience in the specific topic.
Lesson timetable will be as following:
Microbial ecology and systems microbiology: theories and methodologies (Sara Borin); January, Thursday 20 (14-17; room TBD)
Metataxonomics and metagenomics at the forefront of environmental microbiome studies (Sarah Zecchin); January, Thursday 27 (14-17; room TBD)
Environmental microbiomes for bioremediation (Lucia Cavalca); February, Thursday 3 (14-17; room TBD)
Plant microbiome for sustainable agriculture (Francesca Mapelli); February, Thursday 10 (14-18; room TBD)
Insect microbiome and symbiotic control (Elena Crotti); February, Thursday 17 (14-18; room TBD)
Microbiomes of biofilms in natural and artificial environments (Federica Villa); February, Thursday 24 (14-17; room TBD)
For details visit the ARIEL link
E-sensing technologies and chemometrics
Coordinator: Prof. Cristina Alamprese
The course intends to provide students with knowledge about basic principles, common applications, and potential of e-sensing technologies, with particular focus on the agro-food sector. Moreover, the students will acquire a critical approach useful for the selection of the basic chemometric methods most suitable for the elaboration of their experimental data. The course is based on a learn-by-doing approach, thus alternating lectures to practical sessions.
Scientific background and basic knowledge in univariate statistics are required.
The programme and schedule of the course can be found here.
Participation to 75% of the lessons is compulsory to receive the credits (5 CFU). Lectures and practices will take place in presence. Details about the rooms will be given to the registered students as soon as possible.
The methodology of Life Cycle Assessment (LCA) in the food chain
Coordinator: Prof. Riccardo Guidetti (riccardo.guidetti@unimi.it)
The course introduces PhD students in some calculation approaches related to the environmental sustainability of the agri-food sector.
The course will take 20 hrs and will be divided in 3 parts.
The first part is an introduction to sustainability and the engineering parameters for energy and water assessment used in agro-food industries.
The second one is the evaluation of the method of Life Cycle Assessment (LCA) providing methodological tools inspired to the ISO 14040 (Principles and framework) and ISO 14044 (Requirements and guidelines)
The third part is based on the analysis of some software for LCA evaluation and some application cases taken from the experience of researchers involved in the course.
The course will be held the following dates:
1) The first session will be held the 2th of February (from 13.30 to 18.30).
2) The provisional (to be confirmed) other dates are: 9th of February (from 13.30 to 18.30), 16th of February (from 13.30 to 18.30), 23th of February (from 9 to 13), 2th of March (13.30 to 18.30).
Participation to all sessions is compulsory to receive the credits.
The mode of delivery of lessons (in person or remotely) will be communicated based on the indications of the University and the evolution of the pandemic situation.
For details visit the ARIEL link
The Industry 4.0 for the agro-food System
Coordinator: Prof. Riccardo Guidetti
Define the basic principles of the industrial revolution 4.0 (Industry 4.0) with particular regard to applications in the agri-food sector. Enabling technologies: characteristics, potential for the agro-industrial system. Principles of. Application cases: projects and research
The course introduces PhD students in the basic principles of the industrial revolution 4.0 (Industry 4.0) with regard to applications in the agri-food System.
The course will take 15 hrs and will be divided in 3 parts.
The first part is an introduction to the principals of the industrial revolution 4.0 and to the theory of the signal processing and measurement instrumentation
The second one is a general evaluation of the Enabling technologies: characteristics, potential for the agro-industrial system.
The third part is a presentation of research and studies carried out from the researchers involved in the course.
The course will be held the following dates:
1) The first session will be held the 2th of March (from 13.30 to 16.30).
2) The provisional (to be confirmed) other dates are: 9th of March (from 13.30 to 17.30), 16th of March (from 13.30 to 17.30), 23th of March (from 13.30 to 17.30).
Participation to all sessions is compulsory to receive the credits.
The mode of delivery of lessons (in person or remotely) will be communicated based on the indications of the University and the evolution of the pandemic situation.
For details visit the ARIEL link
2020-2021
Sustainability concepts in food technology – methodological approaches and case studies
Coordinator: Prof. Vera Lavelli (vera.lavelli@unimi.it)
The food industry is of primary importance to several national economies around the world, thus being urged to address the impelling need for a sustainable production system. The course aims to illustrate sustainability issues in food technology with a holistic approach, focusing on three complementary strategies towards sustainability: emerging food technologies, new packaging systems and tools to assess consumer attitude towards sustainable innovation. These themes will be covered by frontal lessons and a sensory & consumer science lab session, based on the case studies derived from the research projects conducted by the lecturers over the last few years. The ultimate goal is to support the PhD students that aspire to advance knowledge and applications in the perspective of sustainable food processing.
Participation to 75% of the lessons is compulsory to receive the credits (4 CFU). Lessons will take place online, through the Microsoft Team platform. Lab session will take place at the Department of Food, Environmental and Nutritional Sciences. via L. Mangiagalli 25, Milan IV floor (meeting point) and in the nearby laboratories of Sensory & Consumer Science and Food Technology.
Interested students are kindly invited to register by sending a mail to vera.lavelli@unimi.it.
The methodology of Life Cycle Assessment (LCA) in the food chain
Coordinator: Prof. Riccardo Guidetti (riccardo.guidetti@unimi.it)
The course introduces PhD students in some calculation approaches related to the environmental sustainability of the agri-food sector. The course will take 20 h (= 4 ECTS) and will be divided in 3 parts.
The first part is an introduction to sustainability and the engineering parameters for energy and water assessment used in agro-food industries.
The second one is the evaluation of the method of Life Cycle Assessment (LCA) providing methodological tools inspired to the ISO 14040 (Principles and framework) and ISO 14044 (Requirements and guidelines)
The third part is based on the analysis of some software for LCA evaluation and some application cases taken from the experience of researchers involved in the course.
The course will be held in the following dates (the lesson will be on MS Teams Platform):
1) The first session will be held the 25th of November (MS Teams, from 13.30 to 18.30).
2) The provisional (to be confirmed) other dates are: 27th of November (from 13.30 to 18.30), 02th of December (from 9 to 13), 04th of December (from 9 to 13), 10th of December (13.30 to 18.30).
Participation to all sessions is compulsory to receive the credits.
ABC of videocommunication in science: filming methods to learn the method
Coordinator: Prof. Matias Pasquali
The course (15 h, 3 ECTS) illustrates the potentialities of scientific method communication using video as preferential format. The course will guide the student towards the production of his own video detailing a scientific methodology/protocol.
The course is divided in 3 parts. The first session will provide the students with a theoretical framework of video communication of scientific methods and protocols. Moreover, tools available for filming and editing will be presented.
During the second session individual work of the students will be monitored via personal scheduled meetings in order to guide the planning, development and production of a video method dealing with scientific procedure in use by the PhD student.
The last session will be dedicated to the presentation of the videos by each student and to their analysis. Opportunity for publishing the methods will be also explored.
A maximum of 12 students can participate each year in order to allow all the participating students to be guided along the video production process.
Prerequisite for the participation is to know and use a method/protocol that will be the topic of the video.
The course will be held on the following dates:
1) The first session will be held the 30th of November 2020 (Teams, from 11 to 16.30).
2) The second session will be scheduled individually with each student in the period December 2020/ January 2021.
3) The third session will be held the 22rd of February 2021 (Teams from 8.30 to 13.30)
Participation to all sessions is compulsory to receive the credits.
Environmental microbiomes: from microbial ecology to ecosystem services
Coordinator: Prof. Sara Borin (sara.borin@unimi.it)
Topic of the course are the microbial communities –the microbiomes- thriving in natural and anthropized environments. The course will firstly introduce the principles of their selection, assembly and dynamics, and the metagenomic –based approaches for their investigation. The following lessons will focus each on the microbiome of a specific environment and its exploitation. The environmental microbiomes will be indeed presented in this course in the frame of the development of environmental biotechnologies, seen as the engineering of microbial communities to obtain an ecosystem service: bioremediation, control of insect pests and pathogens transmitted by insects, plant growth promotion, cultural heritage biotechnology, sessile growth promotion and inhibition.
The course consistency is 20 hours, comprising 6 lessons given by scientists having consolidated research experience in the specific topic.
Lesson timetable will be as following:
| LESSON TITLE | TEACHER | DATE | TIME | PLATFORM |
| Microbial ecology and systems microbiology: theories and methodologies | Borin Sara | 19-gen-2021 | 14:30-17:30 | Microsoft Teams |
| Soil and water microbiome and bioremediation | Sarah Zecchin | 26-gen-2021 | 14:30-17:30 | Microsoft Teams |
| Cultural heritage microbiology | Francesca Cappitelli | 02-feb-2021 | 14:30-17:30 | Microsoft Teams |
| Plant microbiome and plant growth promotion | Francesca Mapelli | 09-feb-2021 | 14:00-18:00 | Microsoft Teams |
| Insect microbiome and symbiotic control | Elena Crotti | 16-feb-2021 | 14:00-18:00 | Microsoft Teams |
| Biofilm | Federica Villa | 23-feb-2021 | 14:30-17:30 | Microsoft Teams |
Prerequisite to fully understand the course is knowledge in basic microbiology. Participation to at least 75% of the lessons is compulsory to receive the credits (4 ECTS).
E-sensing technologies and chemo-metrics
Coordinator: Prof. Cristina Alamprese
The course intends to provide students with knowledge about basic principles, common applications, and potential of e-sensing technologies, with particular focus on the agro-food sector. Moreover, the students will acquire a critical approach useful for the selection of the basic chemometric methods most suitable for the elaboration of their experimental data. The course is based on a learn-by-doing approach, thus alternating lectures to practical sessions.
Scientific background and basic knowledge in univariate statistics are required.
The programme and schedule of the course can be found here.
Participation to 75% of the lessons is compulsory to receive the credits (5 CFU). Lectures and practices will take place online, through the Microsoft Team platform.
Interested students are kindly invited to register by sending an e-mail to cristina.alamprese@unimi.it.
Advanced spectroscopic methods in food systems
Coordinator: Prof. Alberto Barbiroli
Period: February 2021
Duration: 15 h (3 ECTS)
The program of the course can be found here.
The intestinal microbiota: interactions with host and diet
Coordinator: Dr. Valentina Taverniti (valentina.taverniti@unimi.it)
The aim of the course is to provide knowledge about the microbiota and its impact on host health, together with the analytical, bioinformatic and statistical methods to study its composition. The course has been designed to provide knowledge and expertise useful to approach the study of microbiota, particularly in its interaction with host physiology. The topics and case studies proposed will provide information regarding (i) the recent techniques and methods used to study the microbiotas in different body niches and how to select and apply the proper elaborations and statistics, also with a practical part (ii) the bi-directional relationship between microbiota and immune-neuroendocrine system (iii) specific case studies.
Participation to at least 75% of the lessons is compulsory to receive the credits (2 CFU). Lessons will take place in the last week of June 2021 at the Department of Food, Environmental and Nutritional Sciences (via Luigi Mangiagalli n. 25, Milano), room C11, ground floor of building n. 21500, for a total of 10 h according to the following program:
Tuesday 22th 10.00-12.00: Methodologies to study microbiota and microbiome (Dr. Giorgio Gargari)
Wednesday 23th 9.30-12.00: Microbiota, immune system and diet (Dr. Valentina Taverniti)
Thursday 24th 9.30-12.00: Microbiota, neuroendocrine system and diet (Dr. Valentina Taverniti)
Friday 25th 10.00-12.00: Hands-on biostatistics and NGS data analyses (Dr. Giorgio Gargari)
Friday 25th 14.00-15.00: New perspective on taste perception: does microbiota composition play a role? (Dr. Camilla Cattaneo)