Second cycle degree in

Food science and technology

Class: LM-70 - Food science

Agriculture Forestry 3
Class LM-70 - Food science
Duration 2 years
Branch Legnaro
Language Italian
Tuition fees and scholarships
Programme coordinator GABRIELLA PASINI
Access Open access with admission requirements
Reference structures Department of agronomy, food, natural resources, animals and the environment, School of agricultural sciences and veterinary medicine

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

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


The interdisciplinary course setting offers an overall awareness of both basic and complex issues that concern the agri-food chain. Students will cover the in-depth analysis of the chemical, physical, sensory, technological and regulatory quality of food. Studying the biotechnological, analytical, and economic fields offer students the knowledge needed to follow career paths within the food sector. The course covers food production, processing and storage; large organised distribution; contract catering; planning, analysis, control, research and experimentation as well as certification and training in the agro-food sector. A varied educational approach allows for student to acquire the knowledge of specialist topics in responds to your personal interests. Upon course completion students may pursue to obtain a PhD, take specialization courses or go on to a second-level master’s program.

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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.