The master's degree program in Food Science and Technology aims to provide advanced knowledge and to train professional skills suitable for carrying out activities in the agri-food sector. The master's degree focuses on innovative methods for the acquisition of advanced knowledge and skills, in order to provide at the student the appropriate tools for management and the development of advanced innovative processes and therefore place it at the top of the food supply chain.
The course is structured in two years and developed in curricula. These curricula respond to the growing need from industry for highly qualified food science graduates who can grasp and apply the new technologies, following the educational cultural path. The latter is ensured by a training base common to the two paths, represented by a group of courses for 62 CFU in total (microbiology, unit operations and food processing, etc).
The MSc program is divided into two curricula of 18 CFU each:
- The Food Industry Technologies curriculum presents a more purely application in the food and disciplinary supply chains: Food science and technology, Agricultural hydraulics and hydraulic-forestry systems, Agricultural mechanics. The curriculum foresees the presence of a Food Technology laboratory course in which the students can manage a production process from raw materials to finished products, analysing physico-chemical, microbiological and sensorial parameters.
- The Food Safety and Enhancement of Foodstuffs curriculum covers areas more closely related to the territory and includes the following disciplinary sectors: General and applied entomology, Economics management, Marketing and Financial instruments for entrepreneurs.