Università degli Studi di Parma

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  • italian version
First cycle degree

FOOD SCIENCE AND TECHNOLOGY

COD. 3000
WEBSITE
A.Y. 2014/2015
CLASS:
L-26 - Classe delle lauree in Scienze e tecnologie alimentari
Years of study: 3
Credits (CFU): 180
Mode of study: full-time
DEGREE COURSE WITH ADMISSION TEST AT LOCAL SCALE

Places available: 100
of which 5 for non EU citizens, including 3 reserved for Chinese citizens

  • APPLICATION TO THE ADMISSION TEST: from July 22 to August 22, 2014, 12 PM
  • DATE AND TIME OF THE ADMISSION TEST: September 2, 2014, 9:30 AM
  • ENROLMENT DEADLINE: September 19, 2014, 12 PM

Department of Food Science

RANKING

    COURSE STRUCTURE DIAGRAM WITH CREDITS

    Year of study: 1
    Curriculum "CORSO GENERICO"

    First semester

    Second semester

    Year of study: 2
    Curriculum "CORSO GENERICO"

    First semester

    Second semester

    Year of study: 3
    Curriculum "CORSO GENERICO"

    First semester

    Second semester

    Profile of the programme

    This Degree Course is designed to produce graduates with sound basic and applied knowledge in the main sectors of food science and technology. Graduates will acquire operational skills and be able to undertake technical, managerial and professional tasks in support of the production and control activities in industries, laboratories and services in the food production sector.
    The training of Food Science and Technology graduates includes:
    - good basic knowledge in those areas of mathematics, physics, chemistry and biology relating to the applied aspects of the food sector;
    - sound knowledge of the scientific method in order to apply basic and operational knowledge to the solution of multiple issues in the food sector;
    - good theoretical and operational knowledge of the core subjects in the food sector, with particular reference to production technologies, safety, nutritional quality, hygiene and organoleptic control, to the economics of the sector in relation to the market and to the management of production companies, processing and marketing of food products;
    - the principles of human nutrition in relation to health prevention and protection, in a fruitful dialogue with the world of medicine;
    - knowledge of food legislation, indispensable for complying with current regulations, and of the organization and economics of food companies;
    - a sound knowledge of professional and ethical responsibilities and the ability to evaluate the social and environmental impact of one’s activities in the food sector;
    - the ability to use effectively at least one European language, other than Italian, normally English, in the specific area of expertise and for the exchange of general information;
    - the ability to use computer, communication and information management tools;
    - the ability, through targeted internships and/or work experiences with companies, to work in a team or independently, to fit in quickly in the workplace and to adapt one’s knowledge to changes in the sector.

    Key learning outcomes

    The degree course aims to provide graduates with good basic knowledge (mathematics, physics, chemistry and biology) and food sector applied skills (production technology, control of the safety and nutritional quality, hygienic and organoleptic aspects, agri-food economics and management business of production, processing).

    Final examination, if any

    Upon completion of the course the final exam must testify to the cultural growth of the student in their field of study. To this end, the final exam consists of a progress report on an advanced and/or innovative subject in a discipline from the course, chosen under the supervision of a professor on the course. The report is discussed in front of a Commission, usually composed of professors from different disciplines. The discussion must make clear in particular the capacity gained by the student to select and use independently and critically the methodologies of analysis acquired during the training on the one hand, and the flexibility to use other interdisciplinary frames of reference on the other.