The degree course is spread over 3 years and foresees, including the student free-choice subjects, 20 examinations in basic, characterizing and integrative subjects. Each subject includes classroom lessons and additional teaching activities (exercise sessions, seminars, technical trips).
Educational activities are organized in semesters. Characterizing subjects, concerning food technology, safety and assessment, and economic and legal subjects are spread over the 3 years.
During the third year, each student can choose between two curricular paths, “Foods and Health” and “Enhancement of typical products”, which vary for 12 CFU (ECTS) characterized by differentiated scientific disciplinary sectors and training objectives. The curriculum “Foods and health” is aimed at students who wish to deepen their knowledge on the relation between foods and health, particularly on functional foods and on biochemical processes that regulate the interaction between nutrients and human metabolism. The curriculum “Enhancement of typical products” is aimed at students who wish to deepen their knowledge on the management of traditional production, strongly linked to the territory. The curriculum explores in depth issues relating to beekeeping activity, as reference subject, not only for production but also for protection of the environment and land safeguards.