2nd Cycle Degree/2 year Master in Food Science and Technology

Degree programme

Programme type 2nd Cycle Degree/2 year Master
Academic Year 2018/2019
Code 8531
Degree Programme Class LM-70 - Food science
Years in which the programme is being held I,II
Type of access Open access with assessment of personal competencies
Place of teaching Cesena
Degree Programme Director Rosalba Lanciotti
Language Italian

Programme profile

This degree programme seeks to preparesecond-cycle graduates for work in the planning and management of processes andon the innovation and development of food products in food-processing companies(production, distribution, packaging, ingredients), public or private foodquality laboratories, the technical and operational sectors of the publicadministration, or in public or private food research environments.

The teaching objectives are to leadstudents to acquire knowledge and skills enabling them to sit the State Examfor food technology professionals, pursuant to the relevant currentregulations. The objectives of the degree programme are to provide advancedknowledge for the in-depth assessment of the chemical, physical, nutritionaland sensorial quality of food products, and for the operation and management ofproduction processes in accordance with modern standards for quality andsafety, business economics and marketing; as well as provide the skillsrequired to make rational decisions about the transformation phases andprocesses that are most suitable for modern food processing and/or the supplyof foodstuffs.

The degree programme has stronginter-disciplinary connotations, in order to provide the skills needed to workin the highly dynamic and multi-disciplinary food processing sector, with aview to training professionals and technicians capable of working successfullyin extremely innovative environments that are subject to great changes.

The learning path commences with furtherexamination of certain topics whose fundamentals were considered in first-cycledegree programmes, covering the biological, technological, regulatory andnutritional aspects of foods, in order to provide second-cycle graduates withthe knowledge and skills needed to tackle product and process innovation,advanced research (with the possibility to enrol for PhD programmes) and thein-depth control of food quality, having acquired detailed knowledge ofmethodologies for analysing the chemical, physical, microbiological,nutritional and sensorial properties of foodstuffs, including molecularanalysis.

More information

To promote international mobility the campus offers on an annual basis, according to the funds available for the right to study, scholarships for study periods abroad to prepare and/or research the degree thesis.

Access to further study

It gives access to third cycle studies (Dottorato di ricerca/Scuole di specializzazione) and master universitario di secondo livello.

Career opportunities

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