Second cycle degree in

Food Industry Engineering

Class: LM-26 R -

y2024 WUR Subject Engineering Mechanical badge 150
Class LM-26 R -
Duration 2 years
Branch Vicenza
Language English
Admission notice Download
Tuition fees and scholarships
Access Open access with admission requirements

Call for applications (international students) - A.Y. 2024/25:

  • 1st Call: 2 November 2023 - 2 February 2024 
  • 2nd Call: 2 March - 2 May 2024 APPLICATION PLATFORM
  • 3rd Call (ONLY EU and equated students): 2 June - 2 August 2024

The Master's Degree program in Food Industry Engineering aims to create professionals capable of conceptualizing, planning, designing, and managing processes, systems, and services in the food industry, with a strong emphasis on safety. The educational path is structured around six areas: food technology, microbiology, safety; chemical and process engineering; design and management of automatic machines and integrated automatic systems; thermal exchange and energy sustainability; supply chain management, data digitalization, traceability, and quality; risk analysis and control.

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Characteristics and objectives
The master's degree course in Food Industry Engineering aims to train a professional figure capable of conceiving, planning, designing and managing processes, plants, systems and services typical of the food industry, with particular attention to safety issues.
In the food industry, the design and management of safety is equal and contextual to the design and management of machines and systems, as well as the choice and definition of the processes and unit operations necessary for the transformations of the food industry. Safety is the indispensable prerequisite to guarantee hygiene and the reduction of contamination, the quality of the products, the best performance, the traceability of materials, the technical, economic and social sustainability.
The course, delivered in English, in blended mode, is characterized by a strong interdisciplinarity, with the involvement of scientific areas such as Food Hygiene, Microbiology and Food Technologies.

Occupational opportunities
The graduate will be able to find a possible professional opportunity in companies that produce food products. The transversality of knowledge and skills will allow him to operate on chemical-biological transformation processes and on the unitary operations typical of the food industry, on technologies, on production, transformation and preservation systems for food and drinks.
A second important outlet concerns companies producing machines and systems for the food industry, with the skills acquired in relation to the advanced design and management techniques of machines and systems in the food industry, to the technological and control cycles of the production processes. food processing, thanks to highly multidisciplinary training that ranges from the use of metallic and non-metallic materials, to techniques for the digitalisation and control of automatic production systems and the entire supply chain, from the management of energy consumption to the management of industrial risk .
A third outlet concerns distribution companies in the food supply chain, with reference not only to related logistics activities, but also to other elements of the sector such as the hygienic design of systems, innovative traceability in the supply chain, systems for maintaining and monitoring the food chain cold, systems for managing the conservation and stabilization of products, technologies and systems applied to the safe and sustainable reuse of food.
Finally, companies operating in the field of qualified consultancy in the creation of sustainable food systems and promotion of food security, operating in the field of traceability in the food sector, block chain and Industry 4.0 could be a job opportunity for graduates. and finally as consultants in the world of food delivery platforms, food retail, food purchasing and food security.