Educational objectives

In this Course you will learn to work in food production, transformation, preservation and distribution, quality control and food safety. You will also acquire competence in a foreign language, communication skills and information management skills, which will enable you to find jobs in European or other foreign countries. You will have the professional skills needed to carry out a broad range of tasks in the food science sector, in particular those pertaining to food production, quality control and safety, also in relation to the ever-growing and diversified demands of consumers and in compliance with the tasks typically assigned to food science experts by world organizations (FAO, UN, EU). The Course uses traditional face-to-face teaching, and also practical lessons and seminars held by research and production experts and by professional Food Technologists. You will also take part in practical internships supervised by an academic tutor and a business tutor. Evaluation of internship activities is carried out through periodical testing, including both written and oral exams. Graduates in Food Science and Technology can work in all the fields of food production, as well as in public administration, research institutions and teaching.

Professional opportunities

Graduates in Food Science and Technology can work in all the fields of food production, as well as in public administration, research institutions and teaching. Graduates have competences to carry out technical and support activities in the following areas:
- the management of food production, transformation, preservation and marketing processes;
- the study, planning, management, monitoring, running and testing of raw materials processing and semi-finished food product manufacturing, including wastewater purification processes and by-product recovery;
- the distribution and supply of raw materials, finished products, ingredients, food additives and technological aids;
- the analysis of food products; the quality and quantity control of raw materials, finished products, ingredients, food additives, technological aids, semi-finished products, packaging materials and, more generally, everything pertaining to food production and transformation; and the definition of standards and specifications for the above-mentioned products;
- market research and related activities in the field of food production;
- research and development of food processes and products;
- the study, planning, monitoring, management, book-keeping and testing of activities pertaining to catering in general and in canteens (in companies, public institutions, hospitals, etc.);
- the teaching of technical-scientific subjects pertaining to food science and related areas in all grades and types of schools, after having completed the qualification procedure;
- expert evaluation and arbitration functions with regard to the above-listed activities. The Course prepares students to be:
- food product technicians;
- supply and purchasing managers
- marketing technicians
- tutors, instructors and teachers for professional training
- technical-practical teachers in secondary schools