FOOD QUALITY AND SAFETY SCIENCES master

This two-year program (120 ECTS) at the Department of Agriculture emphasizes HACCP implementation, sensory evaluation, and blockchain for supply tracking, with labs analyzing bergamot extracts and olive oils. Students prepare theses on allergen detection using PCR techniques, partnering with Calabrian PDO consortia for authenticity studies. The curriculum covers EU food law and sustainability, including internships at food safety labs in Sicily. Graduates consult for agroindustry quality control, regulatory bodies, or PhD in food innovation.