Food Science and Technology and Supply Chain Management (LM-70)

In particular, the course of study aims to give graduates advanced knowledge and skills useful for carrying out research and development and product and process management and control activities within the agri-food supply chains, with a particular sensitivity to issues relating to sustainability and the bio-economy/circular economy, and with adequate knowledge of the regulatory framework of agri-food markets.

During the first year of the course, students will deepen their knowledge of disciplines such as: analytical and food chemistry, food science and technology, neurophysiology applied to food, biochemistry and plant biotechnology for food sustainability, nutrition and health, economics and food legislation.

During the second year, in the first semester they will address the issues relating to food microbiology and agricultural genetics together with those of food technology and information technology engineering and data-management models; the second semester will be dedicated to activities related to the preparation of the thesis, and internships in companies and industries, public or private bodies and in university research units.

The teaching in English in the first year will allow students to undertake a training period abroad.

At the end of their training course, the student will be able to find a job in: food industries, large-scale retail companies, catering companies in management processes and quality control, public and private bodies, food certification, analysis and control, HCCP et.) and consultancy activities as a freelancer. After passing the relative state exam, the student will be able to enroll in the National Order of Food Technologists.