Course Overview

The food industry is the leading sector in Europe in terms of turnover, number of employees and number of companies. In Italy, the food industry requires highly qualified professionals to ensure the quality, safety and innovation of the food products that make up the ‘Made in Italy’ brand, as well as to develop new foods capable of meeting the demands of consumers, who are becoming increasingly discerning on the international market.
 

In this context, the degree course in Food Science and Technology (L-26R) aims to train professionals recognised at national and international level who will have the opportunity to choose from a range of career paths.

Ultimately, the aim of the degree course is to produce graduates capable of:

• gaining a comprehensive understanding of the activities and challenges involved in the production, industrial processing and preservation of food products ‘from farm to fork’;
• solving practical problems throughout the food supply chain;
• carry out analyses of food products, and monitor the quality and quantity of raw materials, finished products, additives, processing aids, semi-finished products, packaging and anything else relating to food production and processing;
• manage food safety, quality and hygiene;
• analyse the economic, managerial and marketing aspects of agri-food industries;
• be familiar with the regulations governing agri-food products;
• contribute to the design of innovative food products with specific functional, nutritional and sensory characteristics;
• develop innovative technologies with reduced environmental impact and lower energy consumption for the preservation, packaging and distribution of food;
• manage aspects of catering and food distribution.

The Degree Course  in Food Science and Technology (L-26R) has open admission and does not require an entrance examination. To be admitted to the Degree Course, applicants must hold a secondary school diploma or an equivalent qualification obtained abroad, recognised as suitable by the Degree Course Board. Students are also required to possess, or acquire, an adequate basic grounding in general knowledge and scientific subjects, specifically biology, chemistry, physics and logic and mathematics.

More information at https://studenti.smartedu.unict.it

The Degree Course in Food Science and Technology (L-26R) has unrestricted access (https://www.unict.it/ammissioni-ai-corsi-di-laurea-magistrale/numero-non-programmato). Therefore, admission to the course does not require an entrance examination, but students are required to possess or acquire an adequate basic knowledge of mathematics. The procedures for determining any Additional Learning Requirements (OFA) in mathematics are described on the page https://www.di3a.unict.it/it/content/ofa. Students will not be permitted to sit assessed examinations until they have fulfilled any assigned OFA.

The core teachings are spread over the three years. From the third year onwards, students may choose between two curriculum pathways, each characterised by different subjects and learning objectives:

- Functional foods, nutrition and health

- Catering and food service
 

 

• Food processing building
• General and food microbiology
• Agri-food economics and law
• Biochemistry
• Unit operations
• Food chemistry
• Food pathology and parasitology
• Economy of agri-food firm

 

The degree in Food Science and Technology  (L-26R) is awarded upon passing a final examination, which consists of the defence of a literature-based dissertation, written in Italian or English, carried out under the supervision of a faculty member – who may be from another university – acting as the supervisor. For details on admission to the final examination and the assessment criteria, please refer to the Course Regulations for the relevant academic year of enrolment.