Professional outlets

Food Technologist Functions The course aims to train professionals with an in-depth mastery of general scientific methods and content relating to food production and characterisation and capable of incorporating and managing innovation, adapting to scientific and technological developments in the food sector.
The main functions of the Second-cycle degree in Food Science and Technology are:
Production Management of Food Establishments Research and Development Management of Food Industries Safety and Quality Management of Food Industries Purchasing/Sales Management of Food Industries Management and Direction of Food Analysis Laboratories Free profession as Food Technologist Competences The competences and possible jobs of the Second-cycle degree holder include
- business management and consultancy at different levels of competence - the organisation and management of the Research and Development sector - the assessment and management of the quality and hygiene aspects of food products both during the production phases and during shelf-life; - the organisation and management of teams specifically dedicated to the assessment of nutritional aspects of the diet and the formulation of new functional products - the development and management of production lines in food companies and assisting in the design of equipment in the sector; - the running of food analysis laboratories; - the management of consultancy services, assistance and technical dissemination; Outlets The specific occupational fields of the Second-cycle graduate are as follows:
- the food industry; - the industries producing ingredients, additives, auxiliary materials, machinery and equipment for the food industry; - public and private research bodies in the food sector; - risk assessment, management and communication bodies in the food sector; - the freelance profession of food technologist, with the associated advisory and expert functions.
- employment through competition in the public administration (ASL and local authorities as a registered food technologist, university).