L-26, Food Science and Technologies
|On site and online
The aim of the course is to train graduate students to perform technical tasks in the wide panorama of the agri-food supply chain and in the production and service businesses related to it. Graduate students in Food Science and Technologies are competent in identifying the chemical, physical, and biological factors that might affect food safety and preservation; in implementing strategies to ensure a safe consumption of food and the extension of its shelf-life; in the operations and processes typical of the food industry; in the methods adopted in the food and in raw materials quality and safety assurance auditing.
The professional activity can be performed especially within:
The vast majority of BA graduate students enrol in the MA program