Courses

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 icona-del-lucchetto_318-42569 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 courses for the next cycle (XXXVIII, 2022-2023):

Abc of videocommunication in science: filming methods to learn the method (Matias Pasquali, 3 CFU, 15 hours). Tentatively planned for February-April 2023.
Insects vs Humans: the fil rouge of odours perspection (Daniela Lupi, 2 CFU, 10 hours). Tentatively planned for December 2022-February 2023.
Advanced methods in the characterization of macromolecules in food systems (Alberto Barbiroli, 3 CFU, 15 hours). Tentatively planned for February 2023.
Microbial Food Biotechnologies (Stefania Arioli, 3 CFU, 15 hours). Tentatively planned for January-February 2023.
Methodological approaches and issues to the study of health related impact of foods and their components: from grading of evidence to the substantiation of functional effects (Cristian Del Bo’, 3 CFU, 15 hours). Planned for November-December 2022.
Industry 4.0 for the Agro-food system (Riccardo Guidetti, 3 CFU, 15 hours). Tentatively planned for December 2022-January 2023.
Sustainability Concepts in Food Technology – Methodological Approaches and Case Studies (Vera Lavelli, 4 CFU, 20 hours). Tentatively planned for January-February 2023.

2022-2023

Methodological approaches and issues to the study of health-related impact of foods and their components: from grading of evidence to the substantiation of functional effects

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

 

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

For details visit the ARIEL link icona-del-lucchetto_318-42569

 

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 icona-del-lucchetto_318-42569

 

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 icona-del-lucchetto_318-42569

 

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 icona-del-lucchetto_318-42569

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.

For details visit the ARIEL link icona-del-lucchetto_318-42569

 

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.

For details visit the ARIEL link icona-del-lucchetto_318-42569

 

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.

For details visit the ARIEL link icona-del-lucchetto_318-42569

 

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.

For details visit the ARIEL link icona-del-lucchetto_318-42569

 

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)  

For details visit the ARIEL link icona-del-lucchetto_318-42569