Masters Program in Food Safety in Italy

Search Masters Programs in Food Safety in Italy 2017

Food Safety

A masters is the first level of graduate coursework and can be obtained after you receive a bachelor’s degree. Earning a masters usually requires two years of full-time study, which amounts to 36 to 54 semester credits.

 

The program in Food Safety will focus on food safety in the entire food supply chain starting from food production, processing and manufacturing to the food consumer.

Officially known as the Italian Republic, the country is found in southern Europe. The official language is Italian and the cultural rich capital is Rome. Many of the world's oldest universities are located in Italy, in particular the University of Bologna (founded in 1088). There are three Superior Graduate Schools with "university status", three institutes with the status of Doctoral Colleges, which function at graduate and post-graduate level.

Top Master Programs in Food Safety in Italy 2017

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Master In Food Science And Nutrition

University of Cagliari
Campus Full time 2 years October 2017 Italy Cagliari

The main career opportunities for graduates in Food Science and Nutrition are offered by food companies, dietary and pharmaceutical, by catering companies and hospital catering, public and private bodies in charge of food control, the institutions that deal dell ' power as a function of health effects ... [+]

Best Masters in Food Safety in Italy 2017. The main career opportunities for graduates in Food Science and Nutrition are offered by food companies, dietary and pharmaceutical, by catering companies and hospital catering, public and private bodies in charge of food control, the institutions that deal dell ' power as a function of the effect on the health and welfare of individuals. In reference to assets classified by ISTAT can be recognized as part of job opportunities: professional activities and entrepreneurial free- within the Life Sciences (2.3.1.1 Biologists and similar); professional qualified in the ASL activities (5.4) as part of the health services, food and nutrition (SIAN). This course also allows access to research and graduate schools doctorate courses and provides an outlet also in research (2.6.2 Researchers and technical graduates). Employment opportunities for graduates of the class can relate to: - information and education, addressed to institutional investors and the general population, the food guidelines and food safety. - Collaboration to the accreditation procedures and monitoring of laboratories and health care facilities with regard to the preparation, storage and distribution of food. - Collaboration to investigate sometimes food consumption monitoring, nutritional knowledge of trends and effects on body composition of the population. - Investigations on the bioavailability of nutrients in foods and their effects. - Monitoring activity on food quality working with the structures of the National Health Service. The LM-61 Sciences of Human Nutrition is recognized by the National Order of Biologists, and is entitled to admission to the relevant state examination, after which it can be signed up for the relevant Professional Register. final test characteristics. The Master of Science in Food Science and Nutrition is achieved by passing the final exam (exam Degree) which consists of the discussion in public in front of a committee of teachers, a written paper prepared by the student under the guidance of a professor of the Faculty of Biology and Pharmacy, regarding an exploratory original research carried out at a facility of the University of Cagliari or other public or private body (subject to the favorable opinion of the CCS). The final test is intended to demonstrate the maturity of the candidate in terms of operational autonomy, the equipment management, methodologies and evaluation tools, its ability to link the different knowledge learned over the course of studies as well as their communication skills and knowledge transfer. Skills required for access To be admitted to CdLM Sciences Food and Nutrition students must have the degree or the University Diploma of three years, or another qualification obtained abroad and recognized as valid. The Academic Regulations for the course of study determines the requirements for access in terms of CFU and SSD base and core and the criteria for the assessment of individual preparation. The minimum knowledge required in the different disciplines, and the detailed rules of evidence for the assessment of individual preparation are shown in detail in the Academic Regulations of the LM. In the event that previous tests highlighting deficiencies in relation to requirements, the applicant, before completing the enrollment, will have to give evidence to the overcoming of (such) deficiencies in the manner prescribed in the Academic Regulations for the Course itself . The maximum number of students admitted to the Master of Science is scheduled according to the availability of teaching facilities (classrooms, laboratories) used for the conduct of practical activities. Language / and official teaching, and assessment of the preparation ITALIAN Applying knowledge and understanding Biomedical disciplines (BIO / 09 Physiology; BIO / 10 Biochemistry) Acquiring application skills for biochemical nutritional assessment of the main nutrients, biological mechanisms of metabolism and the control mechanisms of the metabolic pathways in normal and special conditions (physical activity, fasting), and the application of the main needs assessment techniques nutrition in different physiological conditions (newborn, when body growth, adult, pregnancy, etc.). Disciplines of human nutrition (BIO / 14 Pharmacology; MED / 12 gastroenterology; MED / 13 Endocrinology; MED / 42 General and applied hygiene) Application of methods of analysis, prevention and control of health risks. Acquisition of application expertise for the evaluation of the role of specific foods / components on health as well as for the evaluation of food safety and their fitness for human consumption. Disciplines for the characterization of food and management of the agri-food system (CHIM / 01 Analytical chemistry; CHIM / 10 Food chemistry) Acquisition of application skills for the study by means of spectroscopic techniques of chemical-physical characteristics of food matrices. Ability to interpret the analytical data with a statistical approach. Related (BIO / 08 Anthropology; CHIM / 02 - Physical Chemistry; CHIM / 09 technological application Pharmaceutical; MED / 04 General pathology) Acquisition of application knowledge of techniques and methods of measurement of body composition through anthropometry and methods aimed at dietary surveys and the nutritional screening. application skills of some instrumental analytical techniques and the processing of the test data. Acquisition of application skills related to laboratory diagnostics, in particular in relation to lipid and glucose metabolism and to the determination of markers of cardiovascular risk and atherosclerosis. Knowledge and understanding Biomedical disciplines (BIO / 09 Physiology; BIO / 10 Biochemistry) Depth knowledge of the chemistry of the main classes of macromolecules of nutritional interest (proteins, sugars, lipids), their function and the relationship between structure and function, as well as the physiological and functional aspects of the processes that allow you to edit and use and maintenance matters mechanisms of power adjustment; knowledge of the main methods of assessment of nutritional status, energy needs and nutrients in various age and physiological conditions; knowledge of the reactions of the main metabolic pathways (catabolic and anabolic) and their subdivision in organs and human tissues. The knowledge listed above are verified by means of oral and / or written tests. Disciplines of human nutrition (BIO / 14 Pharmacology; MED / 12 Gastroenterology; MED / 13 Endocrinology; MED / 42 General and Applied Hygiene) Depth knowledge of gastrointestinal diseases that alter the absorption and utilization of nutrients, the nutritional changes during gastrointestinal diseases, liver, pancreas and kidney, of the technical evaluation of the state of nutrition, prebiotic and probiotic properties. Knowledge on the pathophysiology of endocrine and metabolic diseases which avail themselves, in clinical practice, a behavioral and nutritional therapeutic support. Solid understanding of the nutritional and sanitary properties of the various components of food, even at the molecular level, and the epidemiological characteristics of the main diseases transmitted via food. Knowledge of the main eating disorders and eating behavior and its drug therapy. The knowledge listed above are verified by means of oral and / or written tests. Disciplines for the characterization of food and management of the agri-food system (CHIM / 01 Analytical chemistry; CHIM / 10 Food chemistry) Depth knowledge on contaminants in foodstuffs, with special attention to the sources of pollution, the way in which food can be contaminated and their toxic action mechanisms of different xenobiotic, as well as knowledge of the changes that occur in food with particular reference to the mechanisms of the reactions involved, the consequences on the matrix and nutritional implications. analytical chemistry, classics and instrumental methods applied to the analysis of foods. The knowledge listed above are verified by means of oral and / or written tests. Related (BIO / 08 Anthropology; CHIM / 02 - Physical Chemistry; CHIM / 09 technological application Pharmaceutical; MED / 04 General pathology) Depth knowledge on the action power on micro- and macro-evolutionary processes and behavioral relationships between food, nutrition and epidemiology of malnutrition by excess and by default. Detailed knowledge of the chemical and physical properties of nutrients and non-nutrients found in food, and changes brought about by cooking and processing industry and conservation. Knowledge of the legislative aspects of the special food and dietary supplement industry. Depth knowledge on the relationship between multifactorial diseases and eating, with reference to the role of nutrition in the onset is that in the prevention of such diseases. Knowledge of specific analytical methods for evaluating the toxicity or the contribution of the real benefits of certain food components in relation to particular diseases. The knowledge listed above are verified by means of oral and / or written tests. Learning ability Graduates will be able to learn independently sources of professional development, including those available online (eg. specialized data banks), and to use them in an appropriate way to deal with the constant updating of scientific knowledge and skills necessary to the profession, considering that this is a sector characterized by large rate of change of both the issues of methodologies. Making judgments Graduates will be able to gather and interpret the theoretical and experimental data in the literature in their field of study, in order to develop, evaluate and solve problems, both simple and complex, they occur in the various circumstances of the profession, tending into account the social and ethical implications related to their work. By learning provided by the courses that include laboratory activities and courses as part of the related activities, it will also have acquired knowledge and skills in research laboratory techniques and investigation on the assessment of nutritional status and body composition, which allow, for example, to know how to take nutritional strategies to prevent the onset of diseases. The monitoring of the achievement of learning outcomes in terms of independent evaluation will be carried out during the verification of income of the individual teachings, through the evaluation of the ability to discuss in groups or with individual teachers and during the preparation, drafting and discussion of the thesis. communication skills Graduates, thanks to the knowledge acquired in the course, will have the ability to clearly and uses appropriate language to communicate information, ideas and solutions to problems interlocutors to specialists and non-specialists, nationally and internationally, through proper oral and written forms. It will clearly communicate the Directives issued by the National and European authorities, which ranks as one of the interfaces between the different expertise available in their respective workplaces. He will be able to interact and communicate effectively in the workplace, with different figures level of specialization, not only in the food industry and will own attitudes to teamwork and mastery of common IT tools. These skills will be acquired through individual and group activities in the course of your training, both in the preparation for oral argument scheduled for overcoming some tests, both in seminars or workshops for the development of specific projects . The assessment of these skills will be the occasion of the passing of examinations of individual teachings and, in particular, the final examination. employment and career opportunities for graduates Biologist / expert with responsibility functions responsible for the application and execution with technical and professional autonomy of activities that involve the use of advanced methodologies, innovative and experimental with a solid background from the technological point of view on methods of investigation in the biomedical field with particular with respect to the field of food and human nutrition. The main career opportunities for graduates in Food Science and Nutrition are offered by food companies, dietary and pharmaceutical, by catering companies and hospital catering, public and private bodies in charge of food control, the institutions that deal dell ' power as a function of the effect on the health and welfare of individuals. In reference to assets classified by ISTAT can be recognized as part of job opportunities: professional activities and entrepreneurial free- within the Life Sciences (2.3.1.1 Biologists and similar); qualified professional activities in the structures of the National Health Service (5.4) in the context of health services, food and nutrition (SIAN). This course also allows access to research and graduate schools doctorate courses and provides an outlet also in research (2.6.2 Researchers and technical graduates). Skills associated with the function Biologist / expert with responsibility functions responsible for the application and execution with technical and professional autonomy of activities that involve the use of advanced methodologies, innovative and experimental with a solid background from the technological point of view on methods of investigation in the biomedical field with particular with respect to the field of food and human nutrition. Biologist Nutritionist: determination of optimal diets for canteens, communities, sports teams, etc. in relation to their composition and the characteristics of the subjects; determination of the optimal human diet identifiable in relation to ascertained pathophysiological conditions. Researcher at public and private institutions: setting experimental designs, using principal analytical laboratory techniques, data analysis, field sampling methods. Consultant food companies: collaboration with the accreditation and surveillance procedures with regard to the preparation, storage and distribution of food. Professional activities at the National Health Service structures: information activities and education, addressed to institutional investors and the general population, about nutrition and food safety standards; collaboration in food consumption surveys sometimes supervision, knowledge of nutritional trends and effects on body composition of the population. Function in the context of work Biologist / expert with responsibility functions responsible for the application and execution with technical and professional autonomy of activities that involve the use of advanced methodologies, innovative and experimental with a solid background from the technological point of view on methods of investigation in the biomedical field with particular with respect to the field of food and human nutrition biologist nutritionist Researcher at public and private institutions Consultant food companies Professional activities at the National Health Service structures Description specific educational goals The central importance of nutrition in health promotion is underscored in recent years by initiatives and campaigns World Health Organization, the FAO, the European Union and the Italian Government. Power is indicated as one of the three central themes of the Ministry of Health and is part of the strategic objectives of the Sardinia Region. protective factors of great effectiveness, to myocardial infarction, vascular diseases, and digestive diseases, are contained in different traditional foods. In fact, the consolidated results of epidemiological studies show a potential benefit to human health deriving from proper nutrition and conscious, which allows to avoid a cancer case on three in the general population. Specifically, the "Mediterranean diet" is particularly appreciated for the whole of its high protection level components. Monitoring of body composition for different human types is an essential tool for the prevention of multifactorial diseases, such as diabetes, obesity, certain cardiovascular disorders, and for the detection of subclinical effects on health status. In addition, knowledge of the genetic predisposition to multifactorial diseases helps to understand the different effects of food on different individuals. The CdLM in Food Science and Nutrition, launched in collaboration between the former Faculty of Pharmacy and Physical and Natural Sciences, now pertaining to the Faculty of Biology and Pharmacy, aims to produce graduates with specific knowledge, which will also be achieved through a thorough understanding of the most innovative analytical methodologies, and related, in the physiology and biochemistry of nutrition industry, chemistry, with a focus on highlighting the components of xenobiotics and additives in food, the food pathophysiology in children and adults, the problems related to the relationship between diet and multifactorial diseases, epidemiology, food hygiene and toxicology. The student must know and detect the presence of microbiological changes in stored food and industrial production, risks related to the presence of allergens and additives, hygiene and organizational characteristics of the community nutrition. There will also be a highly specialized courses that address issues of food chemistry, functional foods and food supplements, and nutritional aspects related to the health of mankind. Finally, annual seminars are planned, taught by researchers and experts in the relevant fields of the science of nutrition. Graduates also master must possess a remarkable mastery of mathematical, computer and statistics that can allow him to be able to effectively use the techniques for the acquisition and analysis of data. Graduates also master will be familiar with the scientific methods of investigation that will ensure scientific autonomy and design capability that can be used in different fields, with particular regard to scientific research and the diagnostic activities in the food sector. The training activities are directed to the study epidemiologically, physiological, pathological and sanitation of the relationship between diet and health status (from the product specifications of the food matrix or the health of the individual). The course is aimed at training experts in: activities and promotion of scientific and technological development as well as management and design of technologies in the field of food and human nutrition; Professional work and project-related fields with the power, in the fields of industry, agriculture, health and public administration, particularly with regard to the dissemination and use of such knowledge (biological and microbiological analysis laboratories; biological control and food quality). Graduates in CdLM in Food Science and Nutrition must acquire knowledge and skills, with different levels of depth, targeted to: - Gain a thorough understanding of the pathophysiology of digestion and absorption. The training activities of the disciplines of the BIO / 09 fields (Physiology), MED / 04 (Pathology), MED / 12 (Gastroenterology) meet these requirements. - Apply the main laboratory techniques for the evaluation of the quality of food and learn to interpret the results. The training activities of the disciplines of the MED / 42 (hygiene sectors), CHIM / 01 (Analytical Chemistry), CHIM / 02 (Physical Chemistry) meet these requirements. - Use the new technologies applied to food and human nutrition in order to evaluate and improve nutritional quality and food safety. The training activities of the disciplines of the MED / 42 (hygiene sectors), CHIM / 10 (Food chemistry), CHIM / 02 (Physical Chemistry) meet these requirements. - To evaluate the nutritional status and know the nutritional problems of the population in specific physiological conditions such as pregnancy, lactation, growth, aging, and have a thorough knowledge on the action power on the micro and macro-evolutionary processes. The training activities of the disciplines of the BIO / 09 fields (Physiology), BIO / 10 (Biochemistry), BIO / 14 (Pharmacology), BIO / 08 (Anthropology), MED / 04 (Pathology), MED / 12 (Gastroenterology), MED / 13 (Endocrinology) meet these requirements. - Having developed skills to the work of the multidisciplinary team and a good grasp of the scientific method of investigation and design. - Being able to use fluent English (or another language of the European community as well as Italian), with reference to disciplinary vocabularies. [-]

Master in Food System Management (CLAMEM-FoodSys)

University of Bologna School of Economics, Management and Statistics
Campus Full time 2 years September 2017 Italy Bologna

Food System Management (FoodSys) is a 2nd Cycle Degree programme taught in English. The programme builds on the connections between different fields of knowledge FOCUSED ON FOOD SYSTEMS to train prospective decision-makers in facing real management problems in international contexts and diverse organizational settings. [+]

International Master’s Degree programme in Economics and Management – curriculum: Food System Management (FoodSys) Food System Management (FoodSys) is a 2nd Cycle Degree programme taught in English. The programme builds on the connections between different fields of knowledge FOCUSED ON FOOD SYSTEMS to train prospective decision-makers in facing real management problems in international contexts and diverse organizational settings. It is an economics-centred and multidisciplinary programme, providing a combination of analytical and quantitative skills with an emphasis on management, policy and practice. The first year programme will be held in Forlì and the second year programme will take place in Bologna (at the School of Agriculture and Veterinary Medicine). LEARNING OUTCOMES As future managers, public servants, researchers, consultants and entrepreneurs, students will acquire advanced knowledge and skills in business administration and food system management, with a particular focus on organizational and managerial competences, innovation, business start-up, sustainability management and governance, problem-solving attitudes, communication and co-operation. PROGRAMME CONTENTS: The degree programme has a study load of 120 ECTS. First year modules are common for all students and cover decision-making and strategy, quantitative methods, law, international economics, accounting, food supply chain management. Second year FoodSyS modules include food system economics and policy, global food marketing, food quality management, agricultural and food policy, rural development, bioenergy economics. Some of the courses are designed and taught in collaboration with recognized professors from the University of Missouri (USA) and INRA - Ivry (F). CAREER OPPORTUNITIES: Graduates will develop strong economic competencies in the field of food systems management and sustainability and may join PhD programmes and successfully fulfil the roles of managers, consultants, professionals, entrepreneurs, chief officers in national and international businesses and start-ups, transnational corporations, international organizations, public authorities and consulting or surveillance bodies. REQUIREMENTS AND ADMISSION PROCEDURES: Places available are limited. Admission is subject to an assessment of the candidates’ skills and an interview. The programme has a restricted access number. To find out more about the number of admitted students and the selection methods, please refer to the Call for admission for the a.y. 2017/18. Curricular requirements a.y. 2017/18 To enter the programme candidates must meet the following specific curricular requirements: A - Italian qualifications belonging to one of the following disciplinary fields according to the Italian Ministerial Decree D.M. 270/04: L-14 Legal Services L-15 Tourism L-16 Administration and organization sciences L-18 Environmental economics and management L-25 Agriculture and forestry L-26 Food science and technology L-33 Economics L-36 Political science and international relations L-37 Peace studies L-41 Statistics or an equivalent Italian qualification obtained according to the previously effective regulation or any other equivalent qualification obtained from a non-Italian University; or B – to have obtained, by the date of the enrolment to the selection, a total amount of 48 ECTS credits in learning activities in the following scientific disciplinary sectors (below listed in the respective groups) such as Business, Economics, Law, Mathematics-Statistics, among which 30 ECTS credits at least in the area of business. As far as the qualifications obtained from non-Italian Universities, the committee in charge of the selection process for admission will evaluate/consider the correspondence between the disciplinary field of the candidate’s studies and the Course Classes mentioned at letter A, according to the Italian Ministerial Decree D.M. 270/04, as well as the amount of credits in the scientific disciplinary sectors mentioned at letter B. [-]

Master's Programme in Food Innovation and Product Design

Lund University
Campus Full time 2 years September 2017 Italy Napoli

The Erasmus Mundus Master's in Food Innovation and Product Design (EMM-FIPDes) is a two year academic programme in the field of food science and product development, operated by AgroParisTech (France), together with DIT (Ireland), UNINA (Italy), and Lund University. [+]

Programme overview

The European joint Master’s in Food Innovation and Product Design (FIPDes) is a two year academic programme in the field of food science and product development, operated by Université Paris Saclay and AgroParisTech (France), together with DIT (Ireland), UNINA (Italy), and Lund University. The FIPDes Master's aims to provide a European dimension in the knowledge-intensive area of food research and development and is highly relevant for both EU and third-country students who wish to be employed in the agri-food and drink sector. The programme was approved by the EU Commission in 2010 and started in 2011.

Programme modules/courses

Semester 1: Food Science and Technology, Sustainability, R&D Project Management. Semester 2: Culinary Innovation, Business Creation, Marketing. Specialisations: Semesters 3 & 4: Food Design and Engineering, Healthy Food Design, Food Packaging Design and Logistics, Master’s degree project.... [-]

Master of Management in Food & Beverage (MFB)

SDA Bocconi School of Management
Campus Full time 12 months January 2017 Italy Milan

he Master of Management in Food & Beverage (MFB) is a full-time, international, one-year program that is taught entirely in English and attracts students from all over the world. The program focuses on management of F&B and related companies, such as restaurants, hotels, resorts and advanced retailers, from an innovative and effective perspective. MFB has a multidisciplinary approach and adopts an experiential method. [+]

The Master of Management in Food & Beverage (MFB) is a full-time, international, one-year program that is taught entirely in English and attracts students from all over the world. The program focuses on management of F&B and related companies, such as restaurants, hotels, resorts and advanced retailers, from an innovative and effective perspective. MFB has a multidisciplinary approach and adopts an experiential method. Lectures by professors and guest speakers are alternated with group exercises, team and individual projects, simulations, role-playing and case study analysis. You will have many Q&A sessions on contemporary issues the industry faces now and in the perceived future. MFB regards management as a unique recipe that requires many carefully-measured ingredients, including strong theoretical and practical knowledge, vision, drive, determination and the ability to identify opportunities and bring together people, cultures and traditions. MFB is the Master for you if You aspire to take up a managerial role in the intriguing field of Food & Beverage and related industries You want to discover how to be successful in restaurant and hotel business You need to be more specialized in order to progress in your career You want the opportunity to interact with international leaders in this sector You are ready for the challenge of a specialized and intense business program You are ready for an innovative curriculum from an internationally recognized School of Management. What MFB can offer you Solid foundations in management, including practical, creative and professional skills Strong knowledge to operate successfully in the F&B sector, a market that is an important part of the global economy Direct contact with excellent companies and their leaders, who are often guest speakers on the program A dynamic environment, a focus on the global market and a multidisciplinary approach An exceptional faculty, involving worldwide recognized Partners, top executives and managers who will provide their specific professional knowledge and perspective. [-]