Scienze e tecnologie alimentari
| Study location | Italy, Florence |
|---|---|
| Type | Graduate, full-time |
| Nominal duration | 2 years (120 ECTS) |
| Study language | Italian |
| Application fee | €20 one-time Application fee is non-refundable |
|---|
| Entry qualification | Undergraduate diploma (or higher) The entry qualification documents are accepted in the following languages: English / French / Italian / Spanish. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. |
|---|
| Language requirements | Italian Non-EU applicants living abroad are required to have a valid certificat of Italian language proficiency at level B2 awarded as determined by the CLIQ (Italian Quality Language Certification) quality system, which unites in one association the current certification bodies (University for Foreigners of Perugia, University for Foreigners of Siena, Rome Tre University and the Dante Alighieri Society) and University for Foreigners “Dante Alighieri” of Reggio Calabria, as well as in convention with Italian Institutes of Culture abroad or other institutions. |
|---|
| Other requirements | At least 1 reference(s) should be provided. |
|---|
| More information |
|---|
Overview
The Master’s Degree Course aims to provide advanced knowledge and develop appropriate professional skills to perform complex coordination, management and design activities within production, control and marketing organisations in the agri-food sector. The course also aims to provide advanced knowledge and develop professional skills to guarantee food quality other than the safety component.
These aims translate into the specific objective of providing the basic information and operation tools to tackle and solve problems related to evaluating and improving the quality of food products and relevant production processes from a systemic-holistic vision and supply-chain perspective. Graduates will be able to implement quality and innovation through their ability to: define and monitor the product in relation to community and business expectations; define and monitor the most appropriate production process in order to achieve a given product; define and monitor suitable raw materials for the production process.
Students will be provided with numerous application skills of acquired knowledge. These include management skills oriented towards study and research of business and marketing strategies; skills focused on retrieving, understanding and updating food law; ability to control and manage both acceptability and preference tests, as well as data analysis and interpretation skills to estimate the effect of physiological, psychological and cognitive aspects affecting responses; ability to design a production process with regard to appropriate raw materials, production operations, necessary equipment and plants, including key parts of production process control systems for system and product certification; ability both to carry out microbiological techniques for identifying and measuring microorganisms in food products and to control the microbial component in food production.
Career opportunities
The Master Graduate will be able to perform the following design, management and control activities as well as coordination and education in relation to production, distribution and administration of food and beverages:
• Production Manager in organisations producing food and beverages;
• Quality Control, Quality Assurance and Quality Systems Manager in organisations producing and/or marketing food and beverages;
• R&D Manager in organisations producing and/or marketing food and beverages;
• Analytical Laboratory Manager for food and beverages;
Teaching activities in schools and technical assignments in public organisations.
The Graduate, being qualified to take the State licensing examination for professional registration as “Food Technologist”, can also work as a freelancer.
GMT
GMT