FOOD SCIENCE AND TECHNOLOGY

The degree course in Food Science and Technology aims to provide knowledge and train professional skills that ensure a complete vision, albeit in their specific nature, of the food and beverage production activities and their general problems, from production to consumption of food. The degree program does not provide for a curricular articulation, linked to specific production fields. The employment profile of the graduate in Food Science and Technology is, consequently, very broad. The Graduate in Food Science and Technology performs technical tasks of management and control in the production, preservation, distribution and administration of food and beverages.

The general objective of its professional functions, including the support and integration of other functions, is the constant improvement of food products from a qualitative point of view, ensuring the sustainability of industrial activities and including innovations in specific activities. His professional activity mainly takes place in the food industries, in all the companies operating for the production, transformation, conservation and distribution of food products and in public and private organizations that conduct analysis, control, certification and surveys for the protection and the exploitation of food production. The graduate expresses his professionalism also in companies connected to the production of food, which supply materials, industrial plants, adjuvants and ingredients.

In the training course of the degree course in "Food Sciences and Technologies", characterizing and similar subjects are integrated to develop an articulation on three levels of training:

1. basic / methodological propaedeutic / physics-mathematical and chemical-biological, in the areas of mathematical analysis, physics, chemistry, as well as statistics and computer technology for their application in food science and technology;
2. specific knowledge, which refers to the areas of food technology with reference to the knowledge of the raw materials used, to the processes of transformation and conservation, to assessments of the quality and safety of production;
3. specific knowledge, which refer to the sectors of economics and marketing, mechanization and food industry facilities and buildings in order to obtain the knowledge that allows the management of an agri-food activity.

The teaching system of the degree course in Food Science and Technology also proposes to make the student acquire an intellectual openness that allows him to approach and manage the productive activities of an agri-food chain through the optimization of the inputs and the consequent reduction of the environmental impact with a view to global sustainability of the sector.