The Master of Science, or MSc, is an academic degree awarded to those who effectively complete about two years of intensive study on a given topic. Many MSc courses offer a combination of classroom and research-based curriculum.
Food sciences is a field of study that focuses on the biological composition of food as well as the chemical processes required to create foodstuffs. By learning about food sciences, individuals may be prepared to create safe and nutritious food products that can be delivered safely all around the world.
Top Master of Science Programs in Food Sciences in Italy 2019
The MSc in Biotechnologies for Food Science explores how to produce healthier and safer food following a cross-cutting, farm/field-to-fork approach.
The MSc in Biotechnologies for Food Science explores how to produce healthier and safer food following a cross-cutting, farm/field-to-fork approach. Focused on the application of advanced biotechnological methodologies in food production and safety, it is the ideal trait-d’union between the requests of consumers and producers in the agro-food sector and the research applied to production and food-safety.
Thus, the course has a strong component on cutting-edge disciplines like genomics, bioinformatics, proteomics, metabolomics, and nanotechnologies, all in the context of animal and crop production as well as food quality and safety. Theoretical lessons are mixed with a relatively high number of practical training, including the ECTS dedicated to the thesis work (25), covering the whole second semester of the second year....
This Degree Course is designed to be the natural continuation of studies graduates in Food Science and Technology, Catering Science and Gastronomic Science, but it can al
Official Program Description
This Degree Course is designed to be the natural continuation of studies graduates in Food Science and Technology, Catering Science and Gastronomic Science, but it can also be of interest to graduates in other scientific-technical areas of chemistry, biology, and engineering, in possession of an appropriate curriculum.
At the end of the course, second cycle graduates in Food Science and Technology will have gained the following knowledge and abilities:
a solid foundation knowledge in those areas of mathematics, physics, computer science, chemistry and biology relating to the applied aspects of the food sector;
a solid knowledge of the scientific method needed to apply basic and practical knowledge to the solution of the many technical and organizational problems of the food sector;
the ability to optimize production, preservation and distribution processes and to manage industrial research and development projects;
the ability to manage and promote food quality and safety in accordance with regulations on workers’ safety and protection of the environment;
the ability to perform efficiently complex supervision and management activities in the agri-food sector;
a high level of technical expertise in monitoring the organoleptic, hygienic and nutritional quality of food, also using innovative methods;
advanced skills in the management and organization of companies, agri-food supply chains and consultancy firms and services connected with them;
the ability to communicate, to work within multidisciplinary groups and to show good judgment both on the technical and economic level and on the human and ethical one;
proficiency in at least one...