The Master’s Degree in Food Quality and Safety prepares professionals with the right competencies to evaluate plant-based and animal-based food, starting from the production process up to the end consumer, with particular attention to organic and peculiar products.
It also provides the cultural means to implement suitable intervention plans, in relation to food safety issues, to work on food information campaigns and behavioural topics.
The course units of the Master’s Degree in Food Quality and Safety are divided into 3 macro interdisciplinary units, focusing on plant- and animal-based, primary and post-primary production:
- metabolism, biochemistry, and food nutrition
- food product safety and related regulations
- plant- and animal-based food quality assessment
The Master’s Degree in Food Quality and Safety is addressed to graduates with a Master’s Degree in biological, agricultural, veterinary, healthcare and medical sciences.
The Master trains professional figures with the right skills to work in organizations dealing with food quality and safety control.
The Master’s Degree in Food Quality and Safety provides training on three macro-areas and the related insights:
Metabolism, biochemistry, and food nutrition
Food compositional aspects and chemical-physical modifications; nutrition biochemistry and nutritional epidemic methodology; natural, fortified and supplemented food; food chemical and physical qualities.
Food product safety and related regulations
Food safety biotechnology; quantitative microbial ecology and food safety; xenobiotic residues in food and consumer safety; technology and hygiene of processed food; communication of food risk and safety culture; governance of food safety policies and food regulations; food-transmitted zoonosis and one-health approach.
Plant- and animal-based food quality assessment
Genetically modified micro-organisms and their agri-food applications; genetically modified organisms and food safety; system and technologies for animal production quality and safety; animal nutrition strategies to improve the quality and safety of animal-based products; quality of plant-based products; quality of fish, poultry, hare and game products.
Information
FAQ
Yes, there is a mandatory 70% attendance.
Yes, the Master includes a 200 hour traineeship, or, alternative, a project work to be completed in a private or public facility chosen by the student, before the end of the Master. The project work – which does not replace the final dissertation – is recommended to working students and entails the development of a topic (case study, insight) agreed upon with the Direction.
Lessons will be held on Friday (9 AM – 6 PM) and Saturday (9 AM – 2 PM), on alternating weeks, except for special calendar needs. Modifications and notified well beforehand.
Integrative activities (workshops, visits, practice) will be carried out on the scheduled dates. In-person lessons are held on Friday and Saturday, on alternating weeks; the Direction reserves the right to carry out some of the lessons online.
Apart from in-person lessons, the Master includes seminars and testimonies from external experts, technical visits to private companies, on-field and lab practice.
Yes, any available Italian company can be affiliated to the University to welcome the Master’s students as trainees.
Yes, you can request the lesson attendance certificate on the week following the relevant lesson, after actual attendance has been verified by the Direction.