Master’s degreeScienze e tecnologie alimentari LM-70

italiano

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 test will be organized by the CLA (University Language Centre), only after pre-enrollment on the Universitaly portal.
For further information, please refer to the following page

The following categories are excluded from this obligation:
1. students who intend to enroll in degree courses in English;
2. students in possession of an Italian language certification of level B2 or higher (such as CILS, CELI, Roma3 or PLIDA).

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.
In particular, the possession of knowledge and skills corresponding to:
1) at least 24 university training credits (CFU) acquired in the following basic scientific disciplinary sectors: Mathematics, Physics, General and inorganic Chemistry, Organic Chemistry, Plant Physiology, Zoology, Biochemistry, Statistics;
2) furthermore, the knowledge acquired within the scientific disciplinary sectors characterizing the first level degree in Food Science and Technology awarded at the University of Bari will be considered. In particular, the possession of knowledge and skills acquired through a further 24 ECTS credits is required, of which at least 12 in the Food science and technology and in the Agricultural microbiology sectors (at least 6 ECTS for each of the two SSDs), within the following scientific-disciplinary sectors: Rural economy and valuation, Agricultural genetics, Agricultural chemistry, Food science and technology, Agricultural microbiology, Physiology, Analytical chemistry, Food chemistry, General and applied hygiene, Applied technical dietetic sciences. Enrollment in the Master’s Degree Course in Food Science and Technology, in any case, is subject to both knowledge of the English language and to the successful verification of the personal preparation of all candidates, regardless of the degree qualification already obtained. The test will be considered positive for candidates with a final grade of the three-year degree at least equal to 94/110, in which case no further tests or interviews are foreseen.