Bachelor's DegreeScienze e tecnologie alimentari L-26
| Study location | Italy, Bari |
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| Type | Bachelor's Degree, full-time |
| Nominal duration | No duration set (180 ECTS) |
| Study language | Italian |
| Awards | Bachelor's Degree |
| Course code | 7003/PDS0-2020/2020 |
| Tuition fee | For information please refer to the Regolamento tasse e contributi |
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| Entry qualification | High school diploma issued after at least 12 years of documented studies. If the country where the qualification has been obtained requires a test for the academic suitability, you must also present the successful examination (E.g. YKS in Turkey, Selectividad in Spain, Prova de Aferiçao o Prova Geral de Acesso ao Ensino Superior in Portugal, etc.). If the qualification was obtained at the end of a school period of less than 12 years, we invite you to consult Ministerial Provisions for the access of international students with the relevant Attachment 1. The entry qualification documents are accepted in the following languages: English / Italian. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. |
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| Language requirements | Italian Non-eu students residing abroad who would like to enroll in a study course completely taught in Italian, have to prove their knowledge of the language through an Italian language test. The following categories are excluded from this obligation: |
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| More information |
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Overview
The Bachelor degree provides specific training for graduates to become food and bio-food technicians. The Bachelor degree in Food Science and Technology provides knowledge and develops professional skills that guarantee a comprehensive vision of the activities and issues linked to food and beverages, from their production to consumption. In particular, Food Science and Technology Bachelor graduates must be able to:
• carry out technical tasks linked to the management and control of the processing, preservation, distribution and marketing of foods and beverages;
• implement measures to ensure food safety, quality and hygiene, to reduce food loss and waste and the environmental impacts;
• balance economic and quality in food processing, preservation and marketing.
The general scope of its professional functions is the constant improvement of food products in a qualitative and economic sense, guaranteeing the sustainability and eco-compatibility of industrial activities and incorporating innovations into specific steps.
Program structure
https://www.uniba.it/it/corsi/scienze-tecnologie-alimentari-l-26/studiare/piano-di-studi
Career opportunities
The professional activity of the Bachelor graduate in Food Science and Technology is carried out preferentially in:
- private companies: Food industries and companies related to the production, processing, storage and marketing of food products;
- Public Administrations and Public Bodies conducting analysis, control, certification and scientific investigations for the protection and enhancement of food production, including typical and traditional food products;
- companies specialized in technical-scientific dissemination on the subject of food, public and private training institutions; schools, in which graduates who have sufficient credits in appropriate groups of sectors will be able, as required by current legislation, to participate in the admission tests for teaching in secondary education level.
The Bachelor degree has been also designed to train a graduate who can complete his/her education with a master’s degree in Food Science and Technology, in order to then be able to fully carry out the profession of “Food Technologist”.