Food Science and Technology
The degree course is spread over 3 years and foresees, including the student free-choice subjects, 20 examinations in basic, characterizing and integrative subjects. Each subject includes classroom lessons and additional teaching activities (exercise sessions, seminars, technical trips).
Educational activities are organized in semesters. Characterizing subjects, concerning food technology, safety and assessment, and economic and legal subjects are spread over the 3 years.
During the third year, the student can choose between two curricular paths, “Foods and Health” and “Enhancement of typical products”, which are different for 12 CFU (ECTS) characterized by differentiated scientific disciplinary sectors and training objectives. The curriculum “Foods and health” is aimed at students who wish to deepen their knowledge on the relation between foods and health, particularly on functional foods and on biochemical processes that regulate the interaction between nutrients and human metabolism. The curriculum “Enhancement of typical products” is aimed at students who wish to deepen their knowledge on the management of traditional production, strongly linked to the territory. The curriculum explores in depth issues relating to beekeeping activity, as reference subject, not only for production but also for protection of the environment and land safeguards.
The degree course of Food Science and Technology aims to train professional capabilities for gaining a comprehensive overview of activities and problems arising from food production, of industrial processing and of food storage. The degree course aims at assuring a sound basic technical and scientific training, based on the on the acquisition of skills in physics, mathematics, chemistry and biology, focused on understanding the food technologies and the assurance of the food safety and quality, reducing, at the same time, food losses and environmental impact. In addition, the degree course pursues the objective of providing knowledge on the economy and management of agri-food enterprises, of their respective markets, and of current regulations.
The degree course of Food Science and Technology is designed also to provide the basis for accessing to the master degree courses, in food related area, and to provide students with a suitable knowledge of English language and of informatics, with the aim to facilitate their entry into the European and extra-European world of work.
The graduated in Food Science and Technology carries out his professional activity, mainly related with management and control, in any company involved in production, processing, storage and distribution of food products and in public and private bodies that carry on analysis, control, certification and survey for the protection and promotion of food products. The graduated in Food Science and Technology expresses his professionalism also in companies connected with food production, which provide materials, equipment, additives and ingredients.
- Food manufacturing technicians
- Technicians of organization and management of food producing factors
- Sale and distribution technicians