The degree course aims to prepare graduates with good basic and applied knowledge in the main fields of food science and technology that will also enable a correct approach to bioethical issues related to food production, trade and consumption.
Graduates will have operational skills that will enable them to perform technical, management and other support tasks in production and process and product control in industries, consortia, laboratories and services in the food production sector as well as collaborate in communication with the consumer. The training of the graduate in food science and technology includes
- good basic knowledge in the fields of mathematics, physics, chemistry and biology, applied to the purposes of the food sector;
- Adequate knowledge of the scientific method, apt to finalise basic and operational knowledge to the solution of problems and development of innovation characteristic of the industries and services of the food chain
- good theoretical and operational knowledge of the disciplines characterising the food sector, with particular reference to the technologies for processing raw materials into foodstuffs and their preservation, to the chemical, microbiological and structural characteristics of foodstuffs, to safety and quality control and to the application of strategies aimed at the identification, prevention, elimination and reduction to an acceptable level of hazards in foodstuffs, to the economics of the sector in relation to the market and to the management of food businesses;
- knowledge of the principles of human nutrition for the purposes of prevention and health protection, for a fruitful dialogue with the world of medicine
- knowledge of the main aspects of European and national food legislation;
- adequate knowledge of professional responsibilities and ability to assess the social and environmental impact of activities in the food sector;
- ability to effectively use, in addition to Italian, at least one language of the European Union, preferably English, in the specific field of competence and for the exchange of general information;
- good ability to use IT, communication, consultation and information management tools;
- good ability to autonomously expand one's own scientific-cultural background and to keep up to date with the most recent scientific and technological developments connected with the world of food;
- good ability, also by virtue of specific internships and/or company placements, to participate in team work, to operate with defined degrees of autonomy, to readily fit into the work environment and to adapt one's own knowledge to developments in the sector.
Graduates will also have a strong foundation for gaining access to and profitably pursuing master's degree courses in the LM70 class (Food Science) and, in particular, the Second-cycle degree course in 'Food Science and Technology', which is the necessary outlet for those wishing to register with the Order of Food Technologists