Food Science and Technology
The master's degree program in Food Science and Technology aims to provide advanced knowledge and to train professional skills suitable for carrying out activities in the agri-food sector. The master's degree focuses on innovative methods for the acquisition of advanced knowledge and skills, in order to provide at the student the appropriate tools for management and the development of advanced innovative processes and therefore place it at the top of the food supply chain.
The course is structured in two years and developed in curricula. These curricula respond to the growing need from industry for highly qualified food science graduates who can grasp and apply the new technologies, following the educational cultural path. The latter is ensured by a training base common to the two paths, represented by a group of courses for 62 CFU in total (microbiology, unit operations and food processing, etc).
The MSc program is divided into two curricula of 18 CFU each:
- The Food Industry Technologies curriculum presents a more purely application in the food and disciplinary supply chains: Food science and technology, Agricultural hydraulics and hydraulic-forestry systems, Agricultural mechanics. The curriculum foresees the presence of a Food Technology laboratory course in which the students can manage a production process from raw materials to finished products, analysing physico-chemical, microbiological and sensorial parameters.
- The Food Safety and Enhancement of Foodstuffs curriculum covers areas more closely related to the territory and includes the following disciplinary sectors: General and applied entomology, Economics management, Marketing and Financial instruments for entrepreneurs.
The MSc program of Food Science and Technology aims to provide advanced knowledge and professional skills on the European agri-food sector, maintaining up-to-date knowledge on international food rules and quality control within the food industry.
The knowledge and skills acquired by the master's degree in Food Science and Technology in the field of microbiology, analytical and hygienic food control, food quality and safety management, unit operations, food packaging, food processing, in compliance with current legislation, production of raw materials and business management provide to the master's degree, the ability to manage, control, optimize or develop novel food processes to place him at the top of the food production chain.
The course includes training activities divided into three groups: characterizing, similar and integrative and other activities that complete the student’s training. The course is structured in two years and developed in curricula to provide qualified training to enrich specific skills. These curricula, while responding to the need to ensure those specialized skills required by the labor market, guarantee the unity and cultural significance of the training path, ensured by a broad base common to all the paths, represented by a group of lessons for a total number of 62 CFU. The curricula, with 18 CFU each, allow a high amplitude of the intervals of the different disciplinary fields, assigning to each individual teaching not less than 6 CFU.
The Master's Degree Program in Food Science and Technology covers a total of 120 CFU.
Teaching activities are organized in lectures and exercises, based on the resolution of numerical problems, laboratory activities, exercises at food firms, seminars and other activities.
Each student is assigned, at the time of enrollment, a tutor belonging to the teaching staff to whom, for the whole training course, to address for an organizational and cultural orientation.
The master degree program in Food Science and Technology assigns an important role to the degree thesis, which will take place at a university or other public or private institution, as detailed in the regulations of the course of study.
The master degree program provides an adequate preparation for the possible continuation of higher education level studies, such as second level Master’s or PhD courses.
- Management Specialists in the Public Administration
- Management and control specialists in private companies
- Specialists in the marketing of goods and services (excluding the ICT sector)
- Specialists in economic systems
- Researchers and technicians graduated in agricultural, zootechnical and animal production sciences
- Teachers of training and professional updating
- Experts in training and curriculum design