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Units

Academic Year 2026/2027

Course codeSubjectTeacherSSD
122492AGROECOLOGYAGR/02
114025ANTHROPOLOGY OF FOOD
SDEA-01/A
118282BIOCHEMISTRY OF ENERGY METABOLISM
BIO/10
114036BIOCHEMISTRY OF NUTRITION
BIO/10
118298BIODIVERSITY AND ANIMAL AND PLANT HEALTH IN AGRI-FOOD SECTOR
121858BIOFABRICATION OF FOOD PRODUCTS
IBIO-01/A
114039BIOMOLECULAR TECHNIQUES APPLIED TO FOOD QUALITY AND SAFETY
BIO/11
118257CHEMICAL FOUNDATIONS OF TECHNOLOGIES
CHEM-06/A
114049CHEMISTRY AND BIOTECHNOLOGIES OF FERMENTED FOODS AND LABORATORY
CHIM/11
118281CIRCULAR HEALTH AND PRACTICE
AGR/16
114046COPILOT SAID: FOOD PRODUCTION PROCESSES AND TECHNOLOGIES AND LABORATORY
ING-IND/25
114020DATA SCIENCE
STAT-01/B
114019DECISION ANALYSIS FOR THE AGRI-FOOD SECTOR
MATH-06/A
118271DIETETICS PRINCIPLES IN THE PATIENT WITH DISEASE
MEDS-08/C
118297DIETETICS, HEALTH AND NUTRITION, FOOD MYCOLOGY
118276EDIBLE ANIMALS IN ITALIAN TRADITION
BIO/05
114715EDUCATIONAL FIELD TRIPS
118295ELEMENTS OF LAW AND ECONOMICS IN THE AGRI-FOOD SECTOR
27975ENGLISH LANGUAGE EN
114035ENVIRONMENTAL ECONOMICS OF FOOD PRODUCTION
ECON-03/A
118277ENVIRONMENTAL HEALTH AND PRACTICE
AGR/16
118299FOOD BIOCHEMISTRY AND MOLECULAR BIOLOGY
118284FOOD CHEMISTRY
CHIM/10
118854FOOD CHEMISTRY AND APPLIED DIETETIC SCIENCES
114045FOOD DESIGN
ICAR/13
118290FOOD DESIGN LABORATORY
ICAR/13
114047FOOD PRODUCTION PROCESSES IN THE MEDITERRANEAN AREA
ING-IND/25
114033FOOD SAFETY AND SUSTAINABILITY IN EU LAW
GIUR-10/A
53395FRENCH LANGUAGE TEST
FRAN-01/B
118273FUNDAMENTALS OF FOOD MYCOLOGY
BIOS-01/C
118256GENERAL CHEMISTRY
CHEM-06/A
118296GEOGRAPHICAL, ANTHROPOLOGICAL AND SOCIOLOGICAL APPROACHES TO AGRI-FOOD SECTOR
114028GEOGRAPHY OF LOCAL FOOD POLICIES
GEOG-01/A
118268GEOGRAPHY, FOOD AND TOURISM
GEOG-01/B
118272HUMAN NUTRITION
MEDS-08/C
114050HUMAN PHYSIOLOGY AND NUTRITION
BIO/09
114716LABORATORY ACTIVITIES
118287LABORATORY OF FOOD CHEMICAL ANALYSIS
CHIM/10
121861LIGURIAN TERRACED LANDSCAPES
CEAR-09/B
118300MANAGEMENT STRATEGIES AND INNOVATIONS IN THE AGRI-FOOD SECTOR
114041MANAGEMENT, MARKETING AND COMMUNICATION STRATEGIES FOR ENTERPRISES IN THE AGRI-FOOD SECTOR
SECS-P/08
118289MARKETING AND COMMUNICATION FOR ENTERPRISES IN THE AGRI-FOOD CHAIN AND CASE STUDIES
SECS-P/08
118288MEDITERRANEAN DIET FOR ACTIVE AGING
MED/49
114030MICOLOGY IN THE MEDITERRANEAN DIET
BIOS-01/C
118283MOLECULAR BASES OF GENETIC INFORMATION MANAGEMENT IN BIOLOGICAL SYSTEMS
BIO/11
118264NOTIONS OF EUROPEAN UNION LAW
GIUR-10/A
118261NOTIONS OF PRIVATE AND AGRI-FOOD LAW
GIUR-11/A
114023ORGANIC CHEMISTRY
CHEM-06/A
118278PLANT HEALTH AND PRACTICE
AGR/16
118286PRINCIPLES OF FOOD CHEMICAL ANALYSIS
CHIM/10
118285PRINCIPLES OF FOOD PROCESSING CHEMISTRY AND LABORATORY
CHIM/10
118953PROBLEM SOLVING AND OPTIMIZATION WITH EXCELMATH-06/A
118280PRODUCT HEALTH AND PRACTICE
AGR/16
121859PUBLIC FOOD POLICIESECON-03/A
118267RURAL GEOGRAPHY
GEOG-01/B
114554SOCIOLOGY OF FOOD CONSUMPTION
GSPS-05/A
118253STATISTICAL, OPERATIONAL AND CHEMICAL RESEARCH OF TECHNOLOGIES
118394STATISTICS
STAT-01/B
118275SYSTEMATIC STUDY OF EDIBLE ANIMALS
BIO/05
114048TECNOLOGIE DI CONSERVAZIONE ALIMENTARE TRADIZIONALI E INNOVATIVEING-IND/25
114576THE MEDITERRANEAN DIET FOR “ONE HEALTH” IN THE PREVENTION OF EMERGING DISEASES
MED/49
121860TOP TRENDS NEL FOODICHI-02/A
114051TRAINEESHIP