Second cycle degree in

Biotechnologies for food science

Class: LM-9 - Pharmaceutical, Veterinary and Medical biotechnologies

Class LM-9 - Pharmaceutical, Veterinary and Medical biotechnologies
Duration 2 years
Branch Legnaro
Language Italiano e Inglese
Tuition fees and scholarships
Programme coordinator MAURO DACASTO
Access Open access with admission requirements
Reference structures Department of comparative biomedicine and food science, School of agricultural sciences and veterinary medicine

Next Calls for applications (international students) - A.Y. 2022/23:

  • 1st Call: 2 November 2021-2 February 2022
  • 2nd Call: 2 March-2 May 2022 (non-EU)/2 September (EU) - APPLY NOW

The course is divided into two curricula, Biotecnologie per l’Alimentazione (in Italian) and Biotechnologies for Food Science (in English). Both curricula encompass two study plans, i.e. Food Production and Nutrition and Food Safety and Hygiene. The course prepares students to carry out complex coordination and guidance activities needed in the biotechnology sector. The course covers a variety of subjects from biotechnological methodologies to the characterization and understanding of the agro-food chain. Students experience laboratory activities and a full semester dedicated to experimental activities aimed to prepare students for final exams. An innovative course that prepares students to operate both in the field of food safety and quality control as well as professional food production that operates under present-day challenges.

Curricula
BIOTECHNOLOGIES FOR FOOD SCIENCE; BIOTECNOLOGIE PER L'ALIMENTAZIONE

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Characteristics and objectives
The MSc course provides advanced learning and develops professional skills for planning and coordinating complex activities in the biotechnology sector. More specifically, upon course completion the student will be able to implement innovative technologies applied to food production and control of food quality and safety. The course is articulated in two curricula: Biotecnologie per l'alimentazione (taught in Italian), and Biotechnologies for food science (in English), that might include also courses taught in both languages. In the first 18 months (three semesters), students will acquire highly specialized knowledge through lectures and a substantial share of practical lab experience. Such a knowledge will span from biotechnological methods to analysis of agro-food production chain. The last semester is entirely dedicated to experimental activity (lab internship) for the final exam. Lab internship may be carried out at universities, public and private institutions, and private companies that have signed an agreement with the University of Padova, as well as at laboratories abroad that have collaboration or exchange agreements and offer opportunities for research on themes coherent with the MSc course learning goals.

Occupational opportunities
After successful completion of the MSc course in Biotechnologies for Food Science, our students will have a high professional profile enabling them to occupy positions of responsibility in R&D departments for companies in the biotechnology sector as well as those ones involved in primary production, food processing, food storage, and large retail chains. Additional job opportunities might be found in public and private institutions that are active in food analysis, control, and certification, protection and valorization of typical food products, in higher education institutions, or as self-employed consultants.

Curricula
BIOTECHNOLOGIES FOR FOOD SCIENCE; BIOTECNOLOGIE PER L'ALIMENTAZIONE

  Teaching list

Training

I Year ADVANCED TECHNOLOGIES FOR THE AGRIFOOD SECTOR (NANOTECHNOLOGIES, PROTEOMICS, METABOLOMICS) [CFU 8] APPLIED FOOD BIOTECHNOLOGY [CFU 8] APPLIED BIOINFORMATICS [CFU 10] BIOINFORMATICS [CFU 6] CERTIFICATION, ACCREDITATION OF LABORATORY AND LEGISLATION FOR FOOD INDUSTRY [CFU 8] COMMUNICATION SKILLS [CFU 3] COMMUNICATION SKILLS [CFU 3] LABORATORY OF BIOTECHNOLOGIES APPLIED TO FOOD SAFETY [CFU 9] LABORATORY OF ADVANCED DNA, RNA AND PROTEIN ANALYSIS [CFU 9] GENOMICS [CFU 10] GENOMICS [CFU 11] APPLIED FOOD BIOTECHNOLOGY [CFU 8] GENETICS AND MOLECULAR BIOLOGY OF AGRI-FOOD PRODUCTS [CFU 8] GENETICS AND MOLECULAR BIOLOGY OF AGRI-FOOD PRODUCTS [CFU 8] AGRIFOOD MICROBIOLOGY [CFU 8] FOOD MICROBIOLOGY, LIVESTOCK PRODUCTION SYSTEMS AND CONTROL OF FOOD CHAINS [CFU 8] II Year TRACEABILITY OF AGRIFOOD PRODUCTS, AGRIFOOD LEGISLATION AND REGULATION [CFU 7] MOLECULAR IDENTIFICATION OF SPECIES OF FOOD INTEREST [CFU 10] FOOD TOXICOLOGY AND TOXICOGENOMICS [CFU 8] BIOTECHNOLOGY FOR CROP PRODUCTION [CFU 8] BIOTECHNOLOGY FOR CROP PRODUCTIONS [CFU 6] PHYTOSANITARY BIOTECHNOLOGIES [CFU 10] BIOTECHNOLOGY IN PLANT PROTECTION [CFU 8] INTERACTIONS BETWEEN NUTRIENTS, HOST AND MICROBIOTA [CFU 8] METABOLIC BIOTECHNOLOGIES IN CROP PRODUCTIONS [CFU 10] FOOD TOXICOLOGY, TOXICOGENOMICS AND TOXICOLOGIC PATHOLOGY [CFU 10] EPIDEMIOLOGY AND BIOTECHNOLOGY APPLIED TO FOOD-BORNE ZOONOSES [CFU 10] EPIDEMIOLOGY, BIOTECHNOLOGY AND RISK ANALYSIS OF FOOD-BORNE DISEASES [CFU 8] HOST, MICROBIOTA AND NUTRIENTS INTERACTIONS [CFU 6]

 

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