Vai al contenuto principale
Italiano
English
exit_to_app
Esci
Department of Agricultural, Forest and Food Sciences
Master di II livello in "Innovation in Food Science and Technology – Michele Ferrero"
search
menu
Cerca:
Search in:
Advanced search
Throughout the site
Teachers
Courses
Courses archive
Lesson timetable
Teaching materials
Notices
Student noticeboard
Forum
Documents
Web forms
Home
Presentation
Why study with us
Professional Profile
Course Structure
Location
Admission Requirements
Admission Procedure
Selection and Evaluation Procedure
Tuition Fee
Scholarships & Awards
For those who study with us
Course synopsis
Courses
Lecturers
Class schedule
Attendance & Exams
Stage
Thesis
Home
Presentation
arrow_drop_down
Why study with us
Professional Profile
Course Structure
Location
Admission Requirements
Admission Procedure
Selection and Evaluation Procedure
Tuition Fee
Scholarships & Awards
For those who study with us
arrow_drop_down
Course synopsis
Courses
Lecturers
Class schedule
Attendance & Exams
Stage
Thesis
Home
Courses archive
Sorted by academic year
Animal products supply chain - Eggs
(---)
Academic year: 2016/2017
Animal products supply chain - Milk
(---)
Academic year: 2016/2017
Basics and sustainable nutrition
(---)
Academic year: 2016/2017
Cereals supply chain
(---)
Academic year: 2016/2017
Clinical Pathology: metabolic diseases
(---)
Academic year: 2016/2017
Digestive system physiology
(---)
Academic year: 2016/2017
Engineering and sensors
(---)
Academic year: 2016/2017
Food Additives and Contaminants
(---)
Academic year: 2016/2017
Food Chemistry
(---)
Academic year: 2016/2017
Food labelling
(---)
Academic year: 2016/2017
Food microbiology
(---)
Academic year: 2016/2017
Food processing and technology I
(---)
Academic year: 2016/2017
Food processing and technology II
(---)
Academic year: 2016/2017
Food processing and technology III
(---)
Academic year: 2016/2017
Foods from GMO
(---)
Academic year: 2016/2017
Fruits supply chain
(---)
Academic year: 2016/2017
Integrated Course - Chemical composition and functional properties of raw material and foods
(---)
Academic year: 2016/2017
Integrated Course - Food technologies
(---)
Academic year: 2016/2017
Integrated Course - Nutrition and diet
(---)
Academic year: 2016/2017
Integrated Course - Supply of animal and vegetable raw materials
(---)
Academic year: 2016/2017
Integratori, prodotti dietetici e alimenti funzionali
(---)
Academic year: 2016/2017
Microbiological analysis
(---)
Academic year: 2016/2017
Microbiological control of food quality
(---)
Academic year: 2016/2017
Nutrition and metabolic diseases
(---)
Academic year: 2016/2017
Quality control in food processing
(---)
Academic year: 2016/2017
Quality control of supply of animal raw materials
(---)
Academic year: 2016/2017
Quality control of supply of animal raw materials I
(---)
Academic year: 2016/2017
Quality control of supply of animal raw materials II
(---)
Academic year: 2016/2017
Sensory analysis I
(---)
Academic year: 2016/2017
Sensory analysis II
(---)
Academic year: 2016/2017
Animal products supply chain - Eggs
(---)
Academic year: 2018/2019
Animal products supply chain - Milk
(---)
Academic year: 2018/2019
Basics and sustainable nutrition
(---)
Academic year: 2018/2019
Basics and sustainable nutrition - Practice exsercises
(---)
Academic year: 2018/2019
Cereals supply chain
(---)
Academic year: 2018/2019
Clinical Pathology: metabolic diseases
(---)
Academic year: 2018/2019
Dietary supplements and functional foods
(---)
Academic year: 2018/2019
Digestive system physiology
(---)
Academic year: 2018/2019
Engineering and sensors
(---)
Academic year: 2018/2019
Food Additives and Contaminants
(---)
Academic year: 2018/2019
Food Chemistry
(---)
Academic year: 2018/2019
Food labelling
(---)
Academic year: 2018/2019
Food microbiology
(---)
Academic year: 2018/2019
Food processing and technology I
(---)
Academic year: 2018/2019
Food processing and technology II
(---)
Academic year: 2018/2019
Food processing and technology III
(---)
Academic year: 2018/2019
Foods from GMO
(---)
Academic year: 2018/2019
Fruits supply chain
(---)
Academic year: 2018/2019
Integrated Course - Chemical composition and functional properties of raw material and foods
(---)
Academic year: 2018/2019
Integrated Course - Food Healt and Food Choice
(---)
Academic year: 2018/2019
Integrated Course - Food quality and Safety
(---)
Academic year: 2018/2019
Integrated Course - Food System and Regulatory
(---)
Academic year: 2018/2019
Integrated Course - Food Technologies
(---)
Academic year: 2018/2019
Integrated Course - Food technologies
(---)
Academic year: 2018/2019
Integrated Course - Nutrition and diet
(---)
Academic year: 2018/2019
Integrated Course - Supply of animal and vegetable raw materials
(---)
Academic year: 2018/2019
Microbiological analysis
(---)
Academic year: 2018/2019
Microbiological control of food quality
(---)
Academic year: 2018/2019
Nutrition and metabolic diseases
(---)
Academic year: 2018/2019
Quality control in food processing
(---)
Academic year: 2018/2019
Quality control of supply of animal raw materials
(---)
Academic year: 2018/2019
Quality control of supply of animal raw materials I
(---)
Academic year: 2018/2019
Quality control of supply of animal raw materials II
(---)
Academic year: 2018/2019
Sensory analysis I
(---)
Academic year: 2018/2019
Sensory analysis II
(---)
Academic year: 2018/2019
Home
Print
Location: https://www.masterferrero.unito.it/robots.html
Inizio pagina
Non cliccare qui!