Alle Kurse | OLE

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Insects as Novel Food - 2026/27 - 44760A

Course Syllabus

Instructor: Sergio Angeli
Instructor: Veronica Carnio
Instructor: Juliane Elisabeth Kleiner

The food - human axis for driving the gut microbiome - 2026/27 - 44761C

Course Syllabus

Instructor: Martina Ben
Instructor: Marco Gobbetti
Instructor: Andrea Polo

Fermentations as tools for making traditional and innovative foods and beverages - 2026/27 - 44701

Course Syllabus

Instructor: Cristina Aragon Ibanez
Instructor: Marco Gobbetti
Instructor: Olga Nikoloudaki
Instructor: Andrea Polo

Fermentation processes for the production of mountain wines - 2026/27 - 44762B

Course Syllabus

Instructor: Andrea Polo