Course description

This MSc degree will focus on the understanding, management, promotion and protection of high-value food products including wine.

The internationally-recognised Italian food production system will be analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products that are inextricably linked to place (terroir) through historic, social and cultural ties. These elements also include more recent developments in technology, nutrition, food safety, diet and health, and sensory science that are at the heart of growing international demand for terroir-related high-value foods. The specific learning outcome for graduates of this programme will be a deep understanding of the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in products’ valorisation and consumer information strategies.

The ultimate objective of this multi-disciplinary program is to train professionals who are well-versed in the complex system of producing high-value foods and wines whose quality is profoundly linked to traditions and place of origins.

Teaching will include lectures, laboratory and field activities, practical exercises, and seminars by outside experts that feature a rich variety of relevant case studies. Opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in this sector of the food industry or with other relevant organisations in the private or public sphere.

Course structure

Semester I

  • Animal biodiversity and food (6 CFU/ECTS)
  • Plant biodiversity and food (6 CFU/ECTS)
  • Value adding quality schemes and consumer demand (8 CFU/ECTS)
  • Food and wine history, anthropology and society (8 CFU/ECTS)
  • Communication skills (2 CFU/ECTS)

Semester II

  • Food safety, hygiene and traceability for food quality (8 CFU/ECTS)
  • Food microbiology and quality (6 CFU/ECTS)
  • Food, wine and nutrition (6 CFU/ECTS)
  • Quality, processing and sensorial analysis of Italian food (8 CFU/ECTS)

Semester III

  • Consumer behaviour
  • Food and wine - based territorial valorization and rural development
  • Quality, processing and sensorial analysis of Italian wine
  • Quality-oriented food and wine management and governance

Every second year the course “Food and wine: Insights from abroad” will be delivered by an international visiting professor to both cohorts (6 CFU/ECTS)

Other visiting professors are regularly invited to give cycles of lessons within the scheduled course units.

Semester IV

Master project (30 CFU/ECTS)

Career opportunities

The study programme is for all students interested on deepening their knowledge on the high-quality italian agro-food products and on their valorisation both in the EU and international markets.

The "Italian Food and Wine" MSs graduate will be able to operate in the technical and economical management, valorisation and protection of high-quality agro-food products - in export and territorial development-oriented perspective - by using the Italian system as the reference model. He/she will find employment opportunities in quality oriented agro-food companies, in producers' organizations, and in public and private consultancy companies involved in the protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.

The most relevant positions concern:

  • marketing of high-quality foods and wines, on both the EU and international market
  • design and implementation of promotion and protection strategies for these products
  • management of the GI producers' organizations
  • 'off-trade' and 'on-trade' buying activities, mainly in the international market;
  • information on high-quality foods and wines management;
  • planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

Entry requirement

Candidates with an Italian qualification

A successful applicant for admission to the second cycle degree course must:

  • hold a first cycle/Bachelor’s degree or equivalent qualification passed with a minimum grade of 90/110.
  • For direct access to the course, hold a degree in the class L-26 or L-25 ex DM 270/04, or in the class 20 ex DM 509/99, awarded by an Italian University; Alternatively to the point above, candidates will need to have obtained at least 10 CFUs in one or more of the SSD indicated below, and these will be checked by presenting a request of evaluation of the minimum curricular requirements: 9 CFU on SSD AGR/01, AGR/02, AGR/15, AGR/16, AGR/17, SECS-P/01, SECS-P/02, SECSP/07, SECS-P/08. However, highly qualified candidates with relevant experience and skills (certified in their curriculum) will be considered by the Teaching committee.

Candidates with a foreign qualification

A successful applicant for admission to the second cycle degree course must hold a first cycle/Bachelor’s degree or equivalent qualification that guarantees:

  • essential skills in economics and/or food technology and/or agricultural sciences
  • existing skills in investigation techniques as well as the ability to apply research findings to real problems.

Admission to the course is subject to an assessment by the Teaching committee that verifies, possibly also through an on line interview, the applicant’s motivations, knowledge and skills. In the event of difficulty in establishing the equivalence of the applicant’s foreign degree to the Italian First Cycle degree classification and in identifying the specific required skills, the Teaching committee evaluates the applicant’s overall curriculum.

Language requirements

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.

Program taught in:
  • English

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Last updated September 1, 2019
This course is Campus based
Start Date
Oct 2019
2 years
2,600 EUR
Fees for a.y. 2018/19. Fees can be significantly waived based on your “Equivalent Economic Status Index – ISEE”.
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