Food Sciences for Innovation and Authenticity

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.

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.