CdLM Food Science and Technology and Food Design (LM/70)
The Master's Degree Course in "Food Science and Technology and Food Design (FOOD-TECH)" aims to train professional figures with advanced skills in the food science and technology sector for the management, control, and development of products and processes within food supply chains.
Food Science and Technology and Supply Chain Management (LM-70)
- Type: Master's Degree
- Duration: 2 years
- Credits: 120 credits
The master's degree in Agricultural Science and Technology and Supply Chain Management aims to train experts with advanced and multidisciplinary skills capable of carrying out complex activities aimed at planning, management, control, coordination, innovation and training related to the agri-food sector, with particular reference to processes for the production, conservation, transformation and distribution of food and beverages. Training also focuses on a circular bio-economy perspective, along with particular skills in research and development for product and process innovation, in a context of market attentive to the values of sustainability and the human person. The limited number of students with a favorable student-teacher ratio ensures constant and frequent interaction between teachers and students.
In particular, the course of study aims to give graduates advanced knowledge and skills useful for carrying out research and development and product and process management and control activities within the agri-food supply chains, with a particular sensitivity to issues relating to sustainability and the bio-economy/circular economy, and with adequate knowledge of the regulatory framework of agri-food markets.
During the first year of the course, students will deepen their knowledge of disciplines such as: analytical and food chemistry, food science and technology, neurophysiology applied to food, biochemistry and plant biotechnology for food sustainability, nutrition and health, economics and food legislation.
During the second year, in the first semester they will address the issues relating to food microbiology and agricultural genetics together with those of food technology and information technology engineering and data-management models; the second semester will be dedicated to activities related to the preparation of the thesis, and internships in companies and industries, public or private bodies and in university research units.
The teaching in English in the first year will allow students to undertake a training period abroad.
At the end of their training course, the student will be able to find a job in: food industries, large-scale retail companies, catering companies in management processes and quality control, public and private bodies, food certification, analysis and control, HCCP et.) and consultancy activities as a freelancer. After passing the relative state exam, the student will be able to enroll in the National Order of Food Technologists.
Food Science and Human Nutrition (L-13)
- Type: Degree
- Duration: 3 years
- Credits: 180
The growing role of science applied to nutrition both in the food industry sector and in education on correct lifestyles requires more and more experts with specific academic skills. In compliance with the qualifying educational objectives of the class to which they belong, the course of study aims to train graduates who must possess an adequate mastery of tools and skills in the biological sciences sector and in the various aspects concerning food and human nutrition .
In particular, graduates will:
- possess an adequate basic knowledge of the various sectors of biological and bio-medical sciences;
- acquire disciplinary methods of investigation and analysis of data and experimental results;
- have operational and application skills and abilities in the biological field and in the food education sector;
- acquire technical-scientific skills for the analysis of food matrices and the evaluation of their nutritional value;
- be able to use the law effectively, in written and oral formingua inginjured in the specific area of competence and for the exchange of general information;
- be in possession of adequate skills and tools for communication and information management;
- be able to work in a team, to operate with defined degrees of autonomy and to fit promptly into the pertinent work environments.
These objectives will be achieved by providing students with:
- basic elements of mathematics, computer science, physics and chemistry;
- theoretical foundations and adequate operational elements regarding: food chemistry, biochemistry and physiology of nutrition, food science; biology of microorganisms, biology of plant and animal organisms; pathology and pathophysiology with particular reference to nutritional aspects; food education;
- Laboratory activities.
The Degree Course imparts the skills necessary for entry, with technical roles, in research and food quality control laboratories, in the professions of collective catering and in food education programmes.
The Degree also allows access to Master's Degree courses consistent with the Study Programme.