FOOD SCIENCES AND TECHNOLOGIES
Descriptive card
The Master Degree in Food Science and Technology (STAL) completes the training of the graduate in Food Technology. The course is aimed at training a professional figure involved in production, research and control activities concerning technological processing, packaging, storage, transport of food products. The course is organized in a first year in which the activities are aimed at consolidating the basic preparation with disciplines oriented to professional activity. In the second year, the course is divided into two profiles aimed at a specific preparation in different professional fields: Enterprise Management and Product and Process Innovation. In particular, the training activities are directed to the acquisition of knowledge and skills pertaining to the monitoring, analysis and management of supply chain technological processes. STAL consists of 120 credits of which: 81 for 10 compulsory courses; 12 for free-choice courses; 3 for the foreign language; 4 for internship; 20 credits for the final exam that involves the discussion of an original thesis under the guidance of a supervisor.
Admission Requirements
Possession of a 3-year degree is required for registration to the MsD course. The course is free-access, but it is necessary to meet the minimum curricular requirements (corresponding to those of the L-26 or L-20 degree class) and be in possession of adequate personal preparation. Possession of the curricular requirements and the adequacy of personal preparation for admission are ascertained by examining the university record of the graduate and/or assessment interview. The knowledge of another EU language (usually English) at least B1 level is required.
Course structure
COURSE |
CREDITS |
I year |
|
Unit operations |
9 |
Instrumental methodologies for food processing analysis |
9 |
Food chemistry |
6 |
Engineering and functionalities of machines and plants for food industry |
9 |
Technology of packaging of foodproducts |
6 |
Marketing & consumer science |
9 |
Foreign language (Idoneity) |
3 |
Internship and training |
4 |
II year |
|
Microbial techniques for the food sector |
9 |
Processing and management of food productions |
12 |
Students may choose between the following two profiles: |
|
Enterprise Management |
|
Module: Innovation and Management of agri-food productions |
6 |
Module: Quality management and certifications |
6 |
Product and process innovation |
|
New food products design |
6 |
Enzymatic technologies for food production |
6 |
Student-selected courses (II-III year) |
12 |
Final examination |
20 |