1st Year: Animal/Plant Biodiversity and Food; Food and Wine History/Insights from abroad; Nutrition; Food Safety, Hygiene and Traceability for Food Quality; Food Microbiology and Quality; Value Adding Quality Schemes and Consumer Demand; Quality, Processing and Sensorial Analysis of Italian Food; Anthropology and Society; Communication skills
2nd Year: Consumer Behaviour; Food and Wine-Based Territorial Valorisation and Rural Development; Research methods for Food and Wine studies; Quality, Processing and Sensorial Analysis of Italian Wine; Quality-Oriented Food and Wine Management and Governance; Master project (6-month)
Graduate works in public organisations and private companies involved in the production, protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.
A minimum three-year undergraduate degree (or equivalent) is required, with proven skills in Economics and/or Food Technology and/or Agricultural Sciences; investigation techniques as well as the ability to apply research findings to real problems
Proficiency in English at B2 level or equivalent (e.g. IELTS or TOEFL) according to Common European Framework of Reference for Languages (CEFR) is required. If the candidate is a native speaker of English or has completed the first Bachelor/first cycle degree in English, no language certification is required.
About the School
The University of Padova is one of Europe’s oldest and most prestigious seats of learning; it is a multi-disciplinary university that aims to provide its students with both professional training and a ... Read More