Master
Food Sciences for Innovation and Authenticity
Freie Universität Bozen
- Abschluss:
- Master of Science
- Sachgebiet(e):
- Ernährungswissenschaft, Qualitätsmanagement, Verpackungstechnik, Lebensmitteltechnologie
- Regelstudienzeit:
- 2 Jahre
- Hauptunterrichtssprache:
- Englisch
- Studienform(en):
- Vollzeitstudium
- Standort(e):
- Bozen
- Fakultät:
- Naturwissenschaften und Technik
- Akkreditierung:
- staatlich
- Zulassungssemester:
- Wintersemester
- Zulassungsmodus:
- Noten des Bachelorabschlusses, Sprachnachweis (Englisch B2)
- Zugangsvoraussetzungen:
Voraussetzung für die Zulassung ist der Nachweis von Niveau B2 in Englisch. Wenn Sie kein anerkanntes Sprachzertifikat besitzen, können Sie hier vor Ort eine Sprachprüfung ablegen.
Die Bewertung basiert außerdem auf den Studienleistungen des Bachelorstudiums.
- Vorlesungszeit:
-
Oktober - Juni
- Bewerbungsfrist:
-
Early-Bird-Bewerbung: April 2020 – Zweite Frist: Juli 2020
- Einschreibfrist (Beginner):
-
Juli 2020
- Einschreibfrist (Rückmelder):
-
Oktober 2020
- Studienbeitrag:
- 1347,50 Euro pro Jahr
The International Master in Food Sciences for Innovation and Authenticity provides you with sound knowledge of current and future challenges in food sciences, combining innovation and authenticity, and offering you the opportunity to interact closely with the food industry. The programme is a joint initiative with the Universities of Parma and Udine, known worldwide for their excellence in higher education in the field of food sciences.
The course aims at training professionals who are able to work confidently in areas of food sciences, such as technology, engineering, microbiology, chemistry and sustainability.
After the first year, you can choose among five different profiles:
- Applied Engineering and Genetics;
- Food Quality and Management;
- Nutrition Sciences;
- Food Chemistry;
- Food Packaging.
The latter two learning tracks are offered in partnership, respectively, with the University College Cork, Ireland, and the Technical University of Munich, Germany. Students will have the opportunity to spend up to two semesters in one of these European partner institutions.
The first year mainly includes modules on Food Technology and Food Microbiology, which are common to all learning tracks. From the second year onwards, modules become specific to the profile chosen. You will be able to choose from five profiles and a range of modules in order to customize your course.
In particular, this master has a partnership with the University College Cork, Ireland and the Technical University of Munich, Germany, two global leaders in food sciences.
The programme is supported by industries belonging to AssoImprenditori Alto Adige - sezione Alimentari - and Südtiroler Bauernbund - Unione Agricoltori e Coltivatori Diretti Sudtirolesi. This partnership will allow students to write their research thesis with joint tutorship from both the university and the food industry. Participating companies are: Assolatte, Barilla, Consorzio Gorgonzola, Consorzio Grana Padano, Consorzio Parmigiano Reggiano, Consorzio Prosciutto di San Daniele, Consorzio Montasio, Consorzio Tutela Speck Alto Adige, Despar, Dr. Schär, Forst, Loacker, Mila, Pan, Unione Parmense degli Industriali, VOG Products and Zuegg.
Graduates of the programme are placed in companies in the food industry, and specialise in research and development; food processing; product design and development; management and control of food processing; food automation technology; the development of methods to guarantee food authenticity; quality control; and the development of innovative processes.
The course provides students with the tools to pursue a career as a consultant or to work in managerial roles, mainly in the food industries, and in companies that link the food supply chain, from manufacturing to storage and distribution, including large-scale retailers, and public and private centres dedicated to planning, managing and improving processes. Our graduates design and innovate all food processes and products to guarantee and enhance the sensory, nutritional and sustainable quality of the food chain.
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