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2nd Cycle Degree Course: FOOD SCIENCE AND TECHNOLOGY

Academic Year 2018/2019

Category of degree: LM-70

Coordinator Board of degree course: Antonio Mincione
Tutors: Vincenzo Palmeri, Vincenzo Tamburino.


The Master's Degree Program in Food Science and Technology aims to provide advanced knowledge in the technical management of agri-food systems. The course also provides high-profile professional skills to interpret, describe and solve in an innovative way problems related to agro-food supply chains. Within the Master's degree program, the student has the opportunity to acquire specific knowledge in the field of science and food technology.

The educational path of the Master's Degree Program in Food Science and Technology is composed of series of training activities aimed at:

  • scientific and technological tuition for design and management of innovation in agro-food production;
  • advanced knowledge for the evaluation of chemical, physical, nutritional, microbiological and sensory quality of food products and raw materials;
  • skills to make rational choices of the most suitable processing and transformation phases for a modern food production and/or food supply;
  • skills to evaluate the influence of metabolic processes of products of plant and animal origin on conservation and transformation processes aimed to food commercial use;
  • skills to use traditional and/or emerging food preservation, transformation and conditioning technologies and to evaluate their outcome in terms of shelf life, health and safety;
  • skills to enhance typical food products through innovative transformation technologies and market research and strategies.

The graduate in Food Science and Technology professional activity is mainly carried out in companies that integrate production, transformation, conservation and distribution of food products, in large-scale retail companies, in public and private organizations that focus on planning and analysis activities. He can also supervise control and certification of food products and supervise those carrying out scientific investigations for food production protection and improvement, and also work in training institutions and as professional Food technologist.

The profile of the Master's degree in Food Science and Technology is adequately differentiated, through in-depth analysis of professional field topics, in order to guarantee the flexibility necessary to meet both private and public sector demands.


UNICO


First year

COURSE ECTS SSD SEMESTER
Food stabilization and preservation 6 AGR/15 First semester
Food industries process management First semester
- Food technology processes 6 AGR/15 First semester
- Alcoholic beverages technology 6 AGR/15 First semester
Agrofood enterprise management 6 AGR/01 First semester
Food physical and sensory analysis 6 AGR/15 First semester
Laboratory of statistics and experimental data mining 5 First semester
COLTURE ALIMENTARI ERBACEE 6 AGR/02 Second semester
Agro-industrial systems engineering Second semester
- Hydraulic plants and waste water management 6 AGR/08 Second semester
- Agro-industrial building and plant design and management 6 AGR/10 Second semester
Food safety and control analytical techniques 6 CHIM/10 Second semester

UNICO


Second year

COURSE ECTS SSD SEMESTER
Foodstuff protection and post-harvest pathology First semester
- Post-harvest pathology and mycotoxins 6 AGR/12 First semester
- Foodstuff animal parasitology 3 AGR/11 First semester
Post-harvest physiology 6 AGR/13 First semester
Food microbiological quality 6 AGR/16 First semester
ANIMAL NUTRITION AND FEED MANUFACTURING TECHNOLOGY 6 AGR/18 First semester
MATERIE A SCELTA 12 Second semester
APPRENTICESHIP TRAINING AND GUIDANCE 6 Second semester
APPRENTICESHIP TRAINING AND GUIDANCE 3 Second semester
FINAL TEST 13 Second semester
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