Masters Programs in Food Sciences in Italy 2020

The degree course of Science in Food Science and Technology aims to provide, on the basis of a solid preparation on the theoretical and scientific aspects acquired in the bachelor's degree in Class L-26, advanced knowledge in the field of technical management of systems and food chains . The course also the form of high profile professionals able to use a wide range of knowledge to interpret, describe and solve, in an innovative way, problems related to the agro-food chains. Within the Bachelor of Science, the student has the opportunity to acquire specific knowledge in science and food technology.

The curriculum of the Master of Science in Food Science and Technology is articulated through a series of educational activities aimed at providing: - scientific and technological preparation to design and manage innovation in the agri-food production; - Knowledge for the deepening of the issues on the assessment of the chemical, physical, nutritional, microbiological and sensorial food and necessary raw materials; - The skills to make a rational choice of the processes and of the most suitable processing steps for a modern food production and / or administration of the foods.... [-]

The Master in Quality and Agri-food Safety Systems trains professionals who have the skills to work in regional, provincial and municipal structures that deal with quality control and food safety and in private production facilities in the agri-food sector.

The development of food businesses, EU regulations and legislation, give manufacturers and suppliers the task of providing consumers with safe and healthy food. Figure of the food safety auditor and quality control responsible for the design, development, implementation and hygiene audit system and food safety is increasingly central.

The companies that need the RSAQ are those in which food is present, from preparation to storage, transport, sale and finally administration; for this reason the RSAQ will have to know the methods of carrying out food productions and be able to identify in advance the potential risks to the detriment of the consumer's health. The food industry operator's responsibility is a cornerstone of the new food legislation, which reverses the previous set-up, the primary burden of guaranteeing food safety.... [-]

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). ... [-]

The Degree Course in Food Science and Technology is designed to produce graduates possessing good basic and practical knowledge in the main sectors of food science and technology. Graduates will acquire operational competencies for technical and managerial professional roles and for supportive activities in the control of food processing and production in industries, laboratories, and services in the food production sector.

At the end of the Course, graduates in Food Science and Technology will acquire:

The Master degree in Environmental and Food Economics (EFE) is an internationally oriented high-quality program designed to provide students with both an excellent academic background and a practical attitude. The degree guarantees a promising outlook for a future professional career in today’s challenging fields of the economics of sustainability and of the management of the agri-food system.

The relationship between the environment, natural resources, and the agri-food system play a central role in the development of modern societies.

The issues of sustainable economic development, the management of natural and energy resources, and the sustainability of the agri-food system represent new economic and policy challenges.... [-]

This two-year master programme provides you with sound knowledge of current and future challenges in food sciences, combining innovation and authenticity, and offering you the opportunity to interact closely with the food industry. The programme is a joint initiative with the Universities of Parma and Udine, known worldwide for their excellence in higher education in the field of food sciences.

The course aims at training professionals who are able to work confidently in areas of food sciences, such as technology, engineering, microbiology, chemistry and sustainability.

After the first year, you can choose among five different profiles: