Second cycle degree in

Food science and technology (2019/2020)

Class: LM-70 - Food science

Class LM-70 - Food science
Duration 2 years
Branch Legnaro
Language Italian
Tuition fees and scholarships
President of the Course of Study ANNA LANTE
Access Open access with admission requirements
Reference structures Department of agronomy, food, natural resources, animals and the environment, Scuola di agraria e medicina veterinaria

The second Call for applications A.Y. 2020/21 for international students is available on apply.unipd.it according to the following timeline:

  • 7th April-7th June: non-EU applicants residing outside Italy
  • 7th April-7th July: EU applicants of equivalent

Brief overview of the course

Characteristics and objectives
The course provides advanced knowledge and trains professionals suitable for carrying out control, management and coordination activities within the agri-food supply chain, in order to guarantee the safety, quality and wholesomeness of food. Preference is given to an interdisciplinary approach aimed at acquiring transversal knowledge that represents, for the graduate, the necessary tools to evaluate and solve complex problems in the food sector. The training course includes specific in-depth studies concerning the chemical, physical, sensorial, technological and regulatory quality of foods of both plant and animal origin, as well as the acquisition of advanced knowledge in the biotechnological, analytical and economic fields. To complete this path, it is foreseen the acquisition of knowledge on specialized subjects, which the student chooses based on his / her own attitudes and interests .

Occupational opportunities
The Master graduate will be able to perform, at a high level of qualification, management, planning activities, as well as solving complex problems of the food industry (production, processing and preservation of food products), in large-scale retail companies , in collective catering and in public and private institutions that carry out analysis, control, certification and training in the agri-food sector, as well as in the research field.