Why in Parma?
Parma is the capital of the Food Valley, and this course is part of the social, cultural and industrial landscape that is strongly oriented toward the production of quality food and the development of technological innovation for the food sector. Quality, safety and sustainability are the key words to interpreting the world of food.
You will be mentored by highly motivated lecturers who are experts in the main disciplines in the study of food: food technology, food microbiology, food chemistry, nutrition and food economics.
The Science and Technology Campus facilitates attendance at laboratories equipped with modern instrumentation. Interactions with the industry world create opportunities to do internships and dissertations at businesses in the sector.
Access type
Local restricted access.
Are you a future non EU student? Click here to find out how to enrol.
Attendance
Not mandatory except for laboratory activities.
After graduation
This degree will enable you to hold positions of responsibility in the food industry, i.e. in production, research and development, quality management, and safety. You can find employment in public and private research organizations, in food-related risk assessment, and management and communication bodies. Upon passing the State Examination you will be able to freelance as a food technologist.
Noticeably, the employment rate is very satisfactory and one of the highest in Italy among courses in food production. In particular, the employment analysis shows that three years after graduation more than 85 percent of graduates are employed.
