FRESH Food Safety and Emerging Risk in the Climate Change Scenario and Sustainable Supply Chains

The Master in Food Safety and Emerging Risk in the Climate Change Scenario and Sustainable Supply Chains (FRESH) deals with three main areas:

• Food safety
• Emerging risk
• Circular economy

Some of the topics included in those main areas include: financial management for sustainable enterprises; regulatory framework within the agrifood sector; emerging food-related risk (intrinsic and extrinsic); applied technology; sustainable byproduct management in farming supply chains; alternative food production supply chains; and food production supply chain sustainability assessment. Attendees will acquire knowledge and expand their ability to analyse the impact of climate change on food safety, risk management, and strategy evaluation and implementation to improve the sustainability of supply chains (processes, materials, technologies). The course also covers some case studies resulting from experiences and experimentations conducted in Brazil.

The Master lasts two years, and will be provided online, on a digital platform, in a synchronous and asynchronous mode, on Friday and Saturday. It provides 60 training credits, including a project work, held in partnership with private and public facilities, and a final dissertation.

The Master in Food Safety and Emerging Risk in the Climate Change Scenario and Sustainable Supply Chains (FRESH) is addressed to newly-graduates in scientific, technological, economic engineering and mathematics areas, who wish to expand their knowledge of food safety management within organized structure or as freelancers and consultants, and to professionals already active in the sector who wish to acquire in-depth knowledge on food safety and sustainability in the agrifood sector.

The competences acquired are useful in many private and public fields and contexts of the agrifood sector, to evaluate and manage known and emerging risks that may affect food safety and availability, and to improve sustainable strategies aimed at preventing losses, making processes more efficient, and use innovative food production materials.

With the Master, attendees will acquire the ability to detect, analyse and tackle the emerging issues of the food production supply chain, directly or indirectly connected to climate change, indemnify food production mitigation solutions, and adopt innovative and sustainable management and technological solutions.

The Master in Food Safety and Emerging Risk in the Climate Change Scenario and Sustainable Supply Chains (FRESH) covers the following topics:

FOOD SAFETY

• General concepts.
• Chemical risk and climate change: mitigating measures.
• Food right fundamentals: from food safety to food security, and vice versa.
• Anthropic impact on bivalve species of commercial interest and mitigation strategies: innovative tools to mitigate the effects of climate changes.
• Alternative food production methods: the cultured meat case study.
• Food hygiene and predictive microbiology models: food-transmitted disease control.

EMERGING RISK

• Prevention and control of infectious disease in the pigmeat sector: infectious disease control measures in the pigmeat sector.
• Prevention and control of infectious disease in the poultry sector: infectious disease control measures in the poultry sector.
• One Health approach to control food-borne pathogens in a climate change scenario: antimicrobial-resistant bacteria and their dynamics in climate perturbation events.
• Sustainable approach to parasite disease control in land and water supply chains: preventive and control measures.

CIRCULAR ECONOMY

• Insect production supply chain: insect breeding for human and animal nutrition.
• Agrifood economy and supply chain sustainability. Challenges and opportunities: sustainability principles applied to agrifood supply chains.
• Farming by-product enhancement in a circular economy view: exploiting animal and plant-based by-products, with safe and sustainable solutions.
• Sustainable weed management in animal-origin food production supply chains: weed-related risk and impact during food storage.
• Food ethics and sustainability: how we behave in relation to food.
• The role of smart packaging systems in the food supply chain: systems and their functions.
• Sea resources, macro-seaweed cultivation and processing, technologies, opportunities and potential development: cultivation, collection and stabilization, sustainability and environmental impact.
• Technological attitude in microbial cultures for food applications in sustainable supply chains: cutting-edge methods to select microbial cultures and regulatory implications.
• Small sustainable food companies: value-added traditional products from the Amazon communities. New low-carbon-impact drying technologies.
• The impact of micro-seaweed technology in the food and pharmaceutical sectors: from small photobioreactors to large open culture basins.
• Advanced and resilient cultural systems: out-of-ground cultivation systems.

For each module specified in the program, seminars will be held by field experts invited by the professor, with the aim of transferring knowledge on a specific topic, and, above all, sharing personal professional experiences that may be interesting from a training and application standpoint.

The general ranking of merit for the academic year 2025/26 will be published on the Italian page of this Master according to the timing provided in the Call.