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Agrifood Sciences and Technologies

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What is the objective of the course? What is it?
What does it train you for?

The Degree Course in Agri-food Sciences and Technologies aims to prepare graduates with good basic knowledge, application and professional skills that guarantee a complete vision of the problems of food and beverages from production to consumption. The Degree Course aims, with a view to protecting the quality and typicality of food, to train qualified personnel capable of carrying out technical tasks in the management and control of the processing, conservation, distribution and marketing of food and beverages. They will also be capable of reconciling economy and ethics, as well as intervening with measures to guarantee the safety, hygiene, quality and wholesomeness of food, and to reduce waste and the environmental impact. The specificity of this course lies precisely in training a figure equipped with a complete 'from field to fork' vision, capable of integrating the most specific skills of the food technologist with fundamental knowledge elements of the primary production system - vegetable, animal and fish- and with the aspects related to the consumption and quality, nutraceutical, functional and gastronomic, of food.

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What do you learn?

The Course provides fundamental knowledge of: a) production chains and procurement of the products of cultivated plant species and livestock and fish production; b) technologies for processing products of plant and animal origin; c) microbiology and food hygiene; d) nutraceutical chemistry, functional foods and physiological bases of human nutrition and the Mediterranean diet; e) environmental sustainability, machinery and water resources for the agri-food industry; f) economics of the food and catering system; g) semiotics, history and anthropology of food and nutrition.

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What can you do with it?

Graduates carry out management, planning, control, coordination and training activities in production and in the formulation, conservation, distribution and administration of food products. They are able to autonomously plan and develop innovative solutions in the food industry and in the free profession. The targeted management of functions is fundamental for the graduate in Food Science and Technology, producing professionals who aim to improving food products from a sustainability stance and to reduce waste in industrial activities, improving the overall quality of small and medium-sized businesses enterprise. The broad spectrum of knowledge connotes a professional who can cover all functions useful in the food industry and related production activities such as: - coordination and responsibility of processes related to food transformation and marketing, the selection of suppliers of raw materials, additives, adjuvants, packaging materials and implants; - the study, design and optimization of food processing processes: from modelling in pilot tests and subsequent scaling-up by evaluating the shelf-life of the end product; - integrated quality management in the production chain, aimed at achieving the objectives of product safety and quality, social responsibility and environmental protection; - the ability to develop innovative analytical protocols for security control, the identification of emerging risks and the assessment of the quality requirements of food productions.