|Degree code||LM-70 – Food Science and Technology|
|Language||English (level B2)|
|Admission||Free – the adequacy of students’ knowledge will be tested|
|Lectures||On site and online|
The course aims to train master’s graduates able to perform advanced technical tasks and management activities in the production, processing, storage, distribution and administration of food, beverages, food supplements, functional food, ingredients, enzymes, technological aids, food additives and flavouring agents. The fundamental objective of the master’s graduates’ professional activity is management, including coordination and guidance, of activities aimed to continuously improve food and beverages from the safety, sensory, nutritional, and economic point of view, with the final goal of adopting and proposing process and product innovations, in respect to environmental compatibility and sustainability.
Subjects concerning the safety and quality of raw materials and finished food products, including advanced knowledge on biochemical and microbiological aspects related to the composition of raw materials, traceability, risk evaluation and management, knowledge of the current legislation concerning food safety and quality. Subjects concerning food processes and technologies, which are going to introduce students to the innovation of processes and products and to the topics related to the environmentally sustainable rationalization of processes.
You will be able to exploit your expertise:
Prof.ssa Deborah Pacetti
Student Orientation and Tutoring Office:
Tel: +39 071 2203037 – 3038