Sustainable food systems

The Master Course in Sustainable Food Systems (Class LM-70) brings together different knowledge and disciplines with the aim of training managers of sustainability, professionals capable of managing complex processes of socio-economic-technical transformation aimed at models of ecological transition of the primary production phase, the processing of agricultural products, business models and regulation, and the political-regulatory and market environment in the agri-food sector. Graduates of the course in Sustainable Food Systems should possess a solid basic cultural background and a good command of the scientific method; be capable of optimizing processes and managing research and industrial development projects; be skilled in managing and promoting sustainability in food production and waste management in compliance with regulations on operator safety and environmental protection; have professional knowledge and skills adequate to carry out complex coordination and steering activities referable to the agri-food sector; possess high technical skills for the use of innovative methodologies; have advanced skills in the management of enterprises, agri-food supply chains and related consulting and service businesses; have developed personal aptitudes for communication, multidisciplinary teamwork and judgment skills on both the technical-economic and human and ethical levels; be able to use the English language fluently, in written and oral form, with reference also to disciplinary lexicons.