FOOD AND GASTRONOMY SCIENCE AND TECHNOLOGY

This three-year program (180 ECTS) at the Department of Agriculture delves into food chemistry, microbiology, and sensory analysis, with curricula in gastronomy and catering. Students conduct experiments in pilot plants on product development and quality control, partnering with Calabrian producers for bergamot and olive oil studies. The program promotes sustainable supply chains and HACCP standards, including internships in food labs. Graduates launch careers in agrofood industries, R&D, or master's in food safety.