Graduates in Food Safety and Food Risk Management will play roles of responsibility in food companies for the safety aspects related to primary production, procurement and handling of raw materials (especially at transnational level), process control, development of new products, and marketing and distribution at European and extra-European level.
In addition, they will be able to integrate current regulations and new scientific knowledge in terms of emerging risks, by performing direct research and development of new products both in companies, universities and other research institutions. Graduates will be able to develop and monitor risk management strategies for the prevention and management of current and emerging risks or outbreaks as well as effectively define and manage food safety plans. In other words, graduates will be able to manage the system of risk governance, which is intimately responsible for the efficiency of the detection, prevention, mitigation, and reduction of threats/risks and their consequences. The graduate will also cover responsible positions in control bodies and in national and international organizations operating in the sector of Food Safety (including EFSA). The graduate will also be able to have an active role in the field of training and scientific dissemination at all levels. A professional practice exam called “esame di stato”, in Italy, must be passed to enroll in the Food Technologists professional register.