Food Sciences and Technology (second level)

The Master's degree course in Food Science and Technology is the second step of the university education and formation of the Food Technologist, a professional who must be able to carry out management tasks within the agri-food chain including production, transformation and preservation of food and beverages, ingredients and semi-finished products. This course is a 2 year-program, leading to the achievement of 120 credits (CFUs) and including theoretical lectures, as well as theoretical and practical teachings based on a laboratory practice, technical visits to production sites and professional realities. The course consists of mandatory teaching courses as well as teaching courses chosen by the student belonging to 3 thematic areas:
1. Quality and safety management- Teaching courses: Stored Product and Foodstuff Protection, Economics and Management of Food Companies, Additives and Contaminants, Food Law, Quality and Certification in the Food Industry, Microbiological Techniques and Predictive Microbiology.
2. Processing, preservation and valorization of food products. Teaching courses: Microbial biotechnologies for the agri-food industry, Microbial cultures for traditional and innovative food, Economy and management of food businesses, Food processing and logistics machinery and plants, Cereal science and technology, Milk and Dairy Science.
3. Integrative and applicative skills. Teaching courses/training activities: optional exams (16 CFUs), final examination (24 CFU) and 3 CFUs for other activities such as seminars, monothematic courses, and similia.

The course aims at training highly qualified professionals able to work as project leaders and/or consultants in the field of production, storage, processing, distribution of food products and feeding. The aim of the course is to provide: advanced skills to assess the chemical, physical, microbiological, nutritional and sensory quality of foodstuffs and to properly manage food productions according to the modern procedures regarding both quality/safety and business; advanced skills to identify the most suitable processes and to optimize them for a modern production, storage, processing, distribution of food and feeding; ability to develop management and control systems throughout the production chain; ability to develop/design a quality system in accordance with the voluntary standards as well as to the obligatory regulations enforced in the food industry.

In food companies (research and development, production, transformation, corporate logistics, distribution, packaging, ingredients, management and certification), in the Mass Market Retailers, in public and private laboratories of food analysis, in technical sectors of the Public Administration, as a freelance.

via De Sanctis, snc - 86100 CAMPOBASSO

President: Prof. Pasquale Catalano
+39 0874 404 968
catalano@unimol.it