Educational Offer - Degree Courses

Degree course in MEDITERRANEAN FOOD SCIENCE AND TECHNOLOGY (Codice 2238)

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Detail Degree Course Academic year of the educational offer: 2019/2020
School:
  • POLYTECHNIC SCHOOL
Class:
  • Food science (LM-70)

credits total:120

Educational objectives
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The educational objectives are designed in a way to lead the students to acquire the competences and the distinctive characters enabling them to access the national qualificatione examination for the profession of food technologist, as required by current legislation. The course aims at providing advanced knowledge for the in-depth study of the nutritional and sensorial evaluation of food products, the management and operation of production processes in accordance with procedural standards in terms of quality and safety, consumer and marketing business economics; the skills to make a rational choice of the most suitable processes and processing phases for modern food production. It’s worth pointing out, in particular, the strong interdisciplinary connotation of the Course, in such a way as to provide the appropriate skills for the study of food supply chains. The educational programme starts with the deepening of some issues already dealt with as basics in the 1st cycle courses related to the biological, technological and nutritional aspects of food to provide graduates with the knowledge and skills to be able to tackle the issues of process and product innovation, advanced research (with the possibility of accessing PhD course) and in-depth control of food quality.
Professional opportunities
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Profile: Food technologist Functions: Graduates in Food Science and Technology carry out management, planning, control, coordination and training activities in the production and formulation, conservation, distribution and administration of food products. They are able to independently plan and develop innovative solutions in the food industry as well as in the private practice. Their foremost objective is the management of professional functions aiming at improving food products with a view to sustainability and waste reduction in industrial activities, as well as to the improvement of the overall quality of small and medium companies. Skills: The broad knowledge spectrum enables these professionals to cover all the functions useful in the food industry and in related production activities such as: - the coordination and responsibility of processes related to food processing and marketing, to the selection of raw material suppliers, additives, adjuvants, packaging materials and equipment; - the study, design and optimization of food processing processes: from modelling to pilot tests and subsequent scaling-up, evaluating the shelf-life of final products; - the integrated quality management in the production chain, aimed at achieving objectives of safety and product quality, social responsibility and environmental protection; - the ability to develop innovative analytical protocols for safety control, for the identification of emerging risks and for the evaluation of food production quality requirements; - the expertise and arbitration functions with respect to the above mentioned issues; - market research, consumer surveys and benchmarking in relation to food production Professional opportunities: The professional activity of graduates in Food Science and Technology can be carried out in the food industry and in all companies producing, processing and marketing food products, in large-scale retail trade, in catering, in public and private bodies carrying out research, planning, analysis, control, certification, information and communication activities as well as in those that carry out scientific investigations for the protection and enhancement of food production, in training institutions and as freelance professionals.
Final examination features
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The final exam aims at assessing the level of maturity and the critical skills of the graduating student, with respect to the acquired knowledge and skills. It consists of the presentation and discussion, in English, of an experimental thesis. The thesis, written in English, should demonstrate, through the execution of the experimental part and the elaboration of the results, the candidate’s research and experimentation skills, capacity of vision and originality. The evaluation of the final exam will be carried out according to the provisions of the specific University regulations.


course outlineNo propaedeutical teaching for this curriculum

See explaination

Teachings first year
credits Term Val. Area Scientific sector
20216 - AGROINDUSTRY SUSTAINABLE SYSTEMS AND PLANTS - INTEGRATED COURSE(*) course specifications VALLONE (PA) 12.0 1 V
FOOD PRODUCTION AND AGRO-INDUSTRIAL PLANTS(*) VALLONE (PA) 6.0 C AGR/09
SUSTAINABLE AGROINDUSTRY SYSTEMS(*) CELLURA (PO) 6.0 C ING-IND/11
20218 - TECHNOLOGY AND QUALITY IN THE FOOD SUPPLY SYSTEM(*) course specifications TODARO (PA) 6.0 1 V B AGR/15
20220 - APPLIED TECHNOLOGY ON MEDITERRANEAN FOOD(*) course specifications CINQUANTA (PO) 6.0 1 V B AGR/15
13351 - COMPETENCES RELATED TO THE LABOUR MARKET(*) 6.0 2 G F
20206 - FOOD INDUSTRY MANAGEMENT AND ENTREPRENEURSHIP(*) course specifications SGROI (PA) 6.0 2 V B AGR/01
20213 - ANIMAL FOOD AND FISHERIES - INTEGRATED COURSE(*) course specifications MESSINA (PA) 9.0 2 V
ANIMAL FOOD QUALITY(*) DI GRIGOLI (PA) 3.0 C AGR/19
FISHERY RESOURCES AND UTILIZATION(*) MESSINA (PA) 6.0 C BIO/07
20214 - FOOD CHEMICAL ANALYSIS AND SAFETY CONTRO(*) course specifications DE PASQUALE (PA) 6.0 2 V B AGR/13
20219 - FOOD TRADE AND SAFETY LEGISLATION(*) course specifications LA PORTA (PC) 6.0 2 V B IUS/03
Free subjects 8.0 D


Teachings second year
credits Term Val. Area Scientific sector
06634 - INTERNSHIP (*) 8.0 1 G F
20204 - FOOD SENSORY ANALYSIS(*) course specifications CORONA (PA) 6.0 1 V B AGR/15
16047 - THESIS(*) 20.0 2 G E
20205 - CONSUMER BEHAVIOUR AND FOOD MARKETING(*) course specifications MIGLIORE (PA) 6.0 2 V B AGR/01
20207 - MICROBIOTA ASSOCIATED WITH MEDITERRANEAN AGRI-FOOD CHAINS(*) course specifications FRANCESCA (RD) 6.0 2 V B AGR/16
20227 - PEST MANAGEMENT AND DISEASE CONTROL IN THE FOODSERVICE INDUSTRY C.I.(*) course specifications PERI (PA) 9.0 2 V
PEST CONTROL FOR THE FOODSERVICE INDUSTRY(*) PERI (PA) 6.0 B AGR/11
BIOTIC CONTAMINANTS AND FOOD CONTROL(*) TORTA (RU) 3.0 C AGR/12




Explaination
Term Term/Semester
Val. Valutation: V = mark in 30/30, G = note
(*) Teaching attended in english
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