Laurea magistrale

Food sciences for innovation and authenticity

What you will learn

If you are looking for a Second Cycle Degree Course that will form you as a highly skilled professional in the food sciences domain, nothing better than a truly international course, fully taught in English and supported by a network of reputed Higher Education Institutions and food companies.

With this course you will be able to cope with the emerging challenges of the food system linked to demography, environmental changes, globalization, new science and technology advances to be able both to innovate and ensure the quality of the Italian and European food excellences. Indeed, the Parma District has a special reputation in the international food system, thanks to its many excellences spanning from traditional food production to high-tech food engineering.

The number of food specialties registered as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialties guaranteed (TSG) produced in the Parma District are among the highest contributor to the Italian export of traditional foods. At the same time, many big players and SMEs of the food industry have corporate headquarters, research & development branches and production plants in the Parma Area. That’s why the University of Parma, although remaining an institution that specially cares for its surroundings, by vocation is open to Italy, Europe and the entire world.

The international Second Cycle Degree Course in Food Sciences for Innovation and Authenticity is offered by tree joint Italian institutions (Free University of Bozen/Bolzano – administrative head, University of Parma and University of Udine) in cooperation with the University College Cork, Cork, Ireland and the Technical University of Munich, Munich, Germany.

  • 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 of traditional/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

    Online Application
    Early Bird – for Eu and non-Eu citizens: 2 March – 28 april 2020, noon
    Late Application – for EU citizens only: 25 May – 31 August 2020, noon

  • Classe di laurea

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

  • Course referent

    Prof. Marco Gobbetti marco.gobbetti@unibz.it

    Prof. Furio Brighenti furio.brighenti@unipr.it

    Prof. Erasmo Neviani erasmo.neviani@unipr.it

  • Department

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