Laurea magistrale

Food sciences for innovation and authenticity

What you will learn

During the 1st year all lectures and seminars will take place at the Free University of Bozen-Bolzano (Italy). At the beginning of the 2nd year students will be free to choose one among the five profiles offered by the Partner Universities (“Applied engineering and Genetics” offered at UNIBZ; “Food Quality control and management” offered at UNID; “nutrition sciences” offered at UNIPR; “Food chemistry” offered at UCC; Food Packaging” offered at TUM). Courses will be taught during the 1st semester of the 2nd year at the University of Bozen/Bolzano, University of Parma, University of Udine, Technical University of Munich, University College Cork according to the profile chosen. The 2nd semester of the 2nd year will be fully dedicated to the thesis work, under the joint supervision between Universities and food companies. Thesis projects could be supervised, in cooperation with the participating Universities, by the following partner companies: Unternehmenverband Südtirol – Assoimprenditori Alto Adige Sezione Alimentari, Südtiroler Bauernbund – Unione Agricoltori e Coltivatori Diretti Sudtirolesi, Assolatte, Barilla, Consorzio Gorgonzola, Consorzio Grana padano, Consorzio parmigiano Reggiano, Consorzio Prosciutto di S. Daniele, Consorzio Montasio, Despar, Dr. Schär, Forst, Loacker, Mila, Pan, Unione Parmense degli Industriali and Zuegg. The degree qualification is successfully gained after the elaboration and defence of an original thesis work, which can be performed at either University.

  • Innovation and authenticity in food processing – 12 CP
    • Unit operations in food processing – 6 CP
    • Innovation and authenticity for winery products – 6 CP
  • Fermentations as tools for making traditional and innovative foods and beverages – 8 CP
  • Environmental chemistry towards food processing – 8 CP
  • Food value chain management – 6 CP
  • Reaction kinetics in food processing – 8 CP
  • Food Chemistry – 6 CP
  • Starter and functional microbes for innovation, authenticity and healthy status – 12 CP
    • The natural microbial starters for innovation and authenticity – 6 CP
    • The food – human axis – 6 CP
  • Food processing equipment – 6 CP
  • Genetics applied to foods – 6 CP
  • Sensors and biosensors for food processing – 6 CP
  • Free choices – 8 CP
  • Sample preparation techniques and analysis of contaminants – 6 CP
  • Quality system development and management and shelf life assessment of food – 6 CP
  • Food structure control and management – 6 CP
  • Free choices – 8 CP
  • Human Nutrition – 6 CP
  • Applied Nutrition – 6 CP
  • Industrial microbiology for food quality improvement – 6 CP
  • Free choices – 8 CP
  • Chemistry of food proteins – 5 CP
  • Cheese and fermented dairy foods – 5 CP
  • Meat science and technology – 5 CP
  • Free choices – 11 CP
  • Introduction to packaging technology – 5 CP
  • Packaging technology – Mechanical processes – 5 CP
  • Yeast and beer – 5 CP
  • Thesis – 33 CP

Career opportunities

Graduate skills will cover a wide range of high-qualified positions in the food industries and above all in:

  • Management of food processes through the food supply chain, from production to storage and distribution of products;
  • Research and development;
  • Management of food quality processes;
  • Design and development of innovative processes and products;
  • Certification and authentication of processes and products;
  • Development and use of traditional and innovative methods to guarantee the authentication oftraditional/typical processes and products.

Besides these positions in food industries, graduate skills will allow:

  • Management in large-scale retail trade;
  • Research activity in public and private research centers;
  • Education in institutions, professional bodies and all those fields where the profession is practiced;
  • Management in public administrations where high educational skills are required.

A professional practice exam called “esame di stato” in Italy must be passed to enroll in the Food Technologists professional register.

General information

  • Website

    You’ll be redirected to UniBZ website.

  • Course type and duration

    MSc (Laurea magistrale) (2 years)

  • Access

    Open access (up to 30 EU students + 5 non-EU students). Online Applicationearly Bird – for Eu and non-Eu citizens: 1 March – 26 april 2019, noon Late Application – for EU citizens only: 20 May – 31 July 2019, noon

  • Classe di laurea

    LM-70 Classe delle lauree magistrali in Scienze e tecnologie alimentari

  • Course advisors

    Prof. Marco Gobbetti

    Prof. Furio Brighenti

    Prof. Erasmo Neviani

  • Department

    Department of Food & Drug (DALIFAR) – Parco Area delle Scienze 27/A – Campus Universitario