Food science and technology
Class: LM-70 - Food science
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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.
