Master's Degree in Food Technology in Reggio Calabria in Italy

Search Masters Programs in Food Technology 2018 in Reggio Calabria in Italy

Food Technology

A masters is earned after students complete an undergraduate degree program. To obtain a masters, you usually need to complete 12 to 18 college courses that often involve completing comprehensive tests and/or a thesis.

Italy, officially the Italian Republic, is a unitary parliamentary republic within the European Union, located in Southern Europe. To the north, it borders France, Switzerland, Austria, and Slovenia along the Alps.

A large Italian city with peaceful atmosphere and some of the best universities such as the University of Ragusa. It is a place to live and study. For all those students who seek for good quality education at a reasonable cost Ragusa is a place to be.

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Master's Degree In Food Science And Technology

Mediterranea University of Reggio Calabria
Campus Full time 2 years October 2018 Italy Reggio Calabria

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 . [+]

Masters in Food Technology in Reggio Calabria in Italy. 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 skills to evaluate the influence of metabolic processes of plant and animal products on the conservation and transformation processes in view of their commercial utilization - the skills to use the traditional technologies and / or emerging conservation, processing and packaging of food and assess their effects in terms... [-]