Master’s degreeScienze e tecnologie alimentari LM-70
| Study location | Italy, Bari |
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| Type | Master's Degree, full-time |
| Nominal duration | 2 years (120 ECTS) |
| Study language | Italian |
| Awards | Master’s degree |
| Course code | 8004/PDS0-2020/2020 |
| Tuition fee | For information please refer to the Regolamento tasse e contributi |
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| Entry qualification | Undergraduate diploma (or higher) Open access course. 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. You must take the original entry qualification documents along with you when you finally go to the university. |
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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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| Other requirements | Knowledge of the English language, at least equal to B1 level (Council Europe Level or equivalent) Admission to the master’s degree course in Food Science and Technology requires possession of a three-year degree in class L-26, with the denomination Food Science and Technology and similar. Graduates in other classes can access the master’s degree after verification by the L-26 – LM-70 Interclass Committee of the curricular requirements, on the basis of the documentation produced by the candidate. |
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| More information |
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Overview
The Master’s Degree Program in Food Science and Technology provides specific training to become a food technologist. It aims to offer advanced knowledge and develop professional skills that ensure a comprehensive and coordinated understanding of activities and issues related to food and beverage production and consumption. In particular, a master’s graduate in Food Science and Technology should be able to:
i) carry out activities related to planning, quality management, control, coordination, and training in the production, preservation, distribution, and serving of food and beverages;
ii) improve food production in economic, qualitative, and nutritional terms;
iii) certify and enhance food production, including typical and traditional products;
iv) design functional and health-oriented foods;
v) manage waste and by-products of the food industry by developing a virtuous circular economy approach, transforming them into raw materials for extracting molecules of technological and/or functional interest for use in food products and innovative, sustainable packaging materials.
Program structure
https://www.uniba.it/it/corsi/scienze-tecnologie-alimentari-lm-70/studiare/piano-di-studi
Career opportunities
The professional activity of graduates with a Master’s Degree in Food Science and Technology is primarily carried out in:
• Private companies: Food industries and all businesses involved in the production, processing, preservation, and marketing of food products; companies in the large-scale retail distribution and food service sectors.
• Public Administrations and Public Entities that conduct analysis, control, certification, and scientific investigations for the protection and enhancement of food production, including typical and traditional products.
• Companies specializing in technical-scientific dissemination related to food science.
• Public and private training institutions.
Master’s graduates in Food Science and Technology may also practice as “Food Technologists”, provided they obtain professional qualification by passing the State Examination.
The study program has been designed to allow master’s graduates to further their academic and cultural education through Ph.D. programs and/or postgraduate master’s programs.