Università degli Studi di Parma

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First cycle degree

FOOD SCIENCE AND TECHNOLOGY

COD. 3000
WEBSITE
A.Y. 2016/2017
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 LOCALLY-REGULATED ENROLMENT

Places available: 120
of which 5 for Non-EU citizens, including 3 reserved to Chinese citizens

Acceptance based on the chronological order of enrolments

Enrolment: from July 20th 2016, 12.00 h, to August 8th 2016, 12.00 h - if the number of available places is not reached, enrollments will re-open from August 23rd 2016, 12.00 h, to September 30th 2016, 12.00 h

More information

COURSE STRUCTURE DIAGRAM WITH CREDITS

CORSO GENERICO (curriculum)

Year of study: 1

Year of study: 2

Year of study: 3

Profile of the programme

The Degree Course in Food Science and Technology is designed to produce graduates possessing good basic and practical knowledge in the main sectors of food science and technology. Graduates will acquire operational competences for technical and managerial professional roles and for supportive activities in the control of food processing and production in industries, laboratories and services in the food production sector.
At the end of the Course, graduates in Food Science and Technology will acquire:
- good basic knowledge in Mathematics, Physics, Chemistry and Biology for practical activities in the food industry sector
- adequate mastery of the scientific method in order to apply basic and operational competences to the solution of problems and to the development of innovative technology in food production chain and industry
- good theoretical and operational knowledge of the core subjects in the food sector, with particular reference to production technologies, food components and microbiologic elements, safety, nutritional quality, hygiene and organoleptic control; knowledge applied to the economic aspects of the sector in relation to the market and to the management of production companies, processing and marketing of food products;
- knowledge of human nutrition principles for health prevention and protection, in a strong relationship with medical disciplines
- knowledge of food legislation
- deep awareness of the professional and ethical responsibilities and capacity of evaluating the social and environmental impact of the food sector activities
- mastery of at least one European language beyond Italian: English is generally used in the specific area of expertise and for the exchange of general information;
- good computer skills, information management and communication abilities
- good capacities, mainly acquired through internships and/or on-the-job training, of working both autonomously and into groups, of adapting to the working environment and to its evolution.

Admission requirements

Admission to the course is locally regulated by the chronological order of enrolments. Admission is not subordinated to any entrance test.
Admission to the degree course in Food Science and Technology requires a Secondary School qualification or a valid certificate obtained abroad and recognised as an equivalent qualification according to current legislation. Students also have to prove adequate personal preparation through an admission test. All information concerning scheduling and modality of the test will be published in the document on the website.
The limited number of enrolments is necessary to guarantee access to as many students as possible while ensuring high-quality teaching activities and equally allowing each student to use laboratory structures, instruments and materials. The course also provides technical assistance and adequate teaching activities in line with the course objectives.
At the beginning of the first year of Course, the Course Council tests the preliminary knowledge of the enrolled students. Students showing learning gaps will be required to attend complementary support activities (including tutoring resources) to bridge such gaps.

Key learning outcomes

The Degree Course in Food Science and Technology has been designed to produce graduates possessing good basic and practical knowledge in the main sectors of food science and technology. Graduates will acquire operational competences for technical and managerial professional roles and for supportive activities in the control of food processing and production in industries, laboratories and services in the food production sector.
At the end of the Course, graduates in Food Science and Technology will acquire:
- good basic knowledge in Mathematics, Physics, Chemistry and Biology for practical activities in the food industry sector
- adequate mastery of the scientific method in order to apply basic and operational competences to the solution of problems and to the development of innovative technology in food production chain and industry
- good theoretical and operational knowledge of the core subjects in the food sector, with particular reference to production technologies, food components and microbiologic elements, safety, nutritional quality, hygiene and organoleptic control; knowledge applied to the economic aspects of the sector in relation to the market and to the management of production companies, processing and marketing of food products;
- knowledge of human nutrition principles for health prevention and protection, in a strong relationship with medical disciplines
- knowledge of food legislation
- deep awareness of the professional and ethical responsibilities and capacity of evaluating the social and environmental impact of the food sector activities
- mastery of at least one European language beyond Italian: English is generally used in the specific area of expertise and for the exchange of general information;
- good computer skills, information management and communication abilities
- good capacities, mainly acquired through internships and/or on-the-job training, of working both autonomously and into groups, of adapting to the working environment and to its evolution.

Final examination, if any

The degree in Food Science and Technology is obtained after a final examination consisting in the presentation of the written thesis of the candidate made on a specific subject agreed with the Evaluating Commission.
The candidate will discuss about the properties of a specific type of food through a multidisciplinary approach. During the examination, the candidate will prove the acquisition of the necessary abilities of searching for data and information, of organizing and elaborating them, as well as the capacity of critical assessment and clear exposition.
For admission to the final examination the candidate must have obtained at least 175 ECTS credits from:
- all the compulsory exams of the course programme
- the internship in a University structure or in other public or private institutions or enterprises/ other equivalent activities
- the linguistic proficiency test and the qualifying certification on workplace safety

First cycle degree

Second cycle degree

Single cycle degree course 5 years