Università degli Studi di Parma

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Second cycle degree

FOOD SCIENCE AND TECHNOLOGY

COD. 5000
WEBSITE
A.Y. 2017/2018
CLASS:
LM-70 - Classe delle lauree magistrali in Scienze e tecnologie alimentari
Years of study: 2
Credits (CFU): 120
Mode of study: full-time

COURSE STRUCTURE DIAGRAM WITH CREDITS

CORSO GENERICO (curriculum)

Year of study: 1

Year of study: 2

Profile of the programme

The Second Cycle Degree Course in Food Science and Technology has been designed as the natural pursuit of studies for graduates possessing a first cycle degree in Food Science and Technology, Catering Science and Technology or Gastronomic Science. However, graduates in other scientific-technical disciplines, especially related to Chemistry, Biology and Engineering can be entitled to apply for this course.
At the end of the course, graduates in Food Science and Technology will acquire the following competences and skills:

- good basic knowledge in Mathematics, Statistics, Physics, Technical Physics, Computer Science, Chemistry, Physical/Organic Chemistry and Biology to be used 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 technical and organizational problems of food industry
- capacity of optimising food production, conservation and supply/distribution processes and of managing research projects for industrial development
- capacity of managing and promoting food quality and safety according to laws concerning work safety and environmental protection
- ability of successfully carrying out complex tasks of coordination and management in food and agricultural sector
- considerable technical expertise in the assessment/ evaluation of organoleptic, hygienic and nutritional quality of food, with both traditional and innovative methodologies
- basic knowledge in management and organisation of enterprises, food chain and supply, consulting agencies and connected services
- communicational and team-working skills and capacity of judgement both from a technical-economic and a human-ethic point of view
- 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;

To reach the above-mentioned objectives, the course programme:

- allows students to acquire in-depth knowledge of the specific technological aspects of the food industry sector and the connected general and specialised fields
- offers practical training and activities on experimental methods and data elaboration and control
- provides further knowledge on traditional and innovative technologies
- offers internships and training activities in companies, public institutions and laboratories, according to specific objectives; the course also promotes exchanges with other Italian and European Universities thanks to international agreements for study and research purposes.

Admission requirements

Admission to the Second Cycle Degree Course in Food Science and Technology requires possession of a first cycle degree or an equivalent qualification obtained abroad. Applicants must also demonstrate logical and linguistic comprehension skills and an adequate preparation as regards food technology, Microbiology, Chemistry, Nutrition principles and Economics. Such pre-requisites will be verified through an interview testing the candidates’ preparation in order to advise them whether to enhance their background for the course.
The necessary requirements are illustrated in the Admission Notice published on the website of the Department of Food Science.

Key learning outcomes

The Second Cycle Degree Course in Food Science and Technology has been designed as the natural pursuit of studies for graduates possessing a first cycle degree in Food Science and Technology, Catering Science and Technology or Gastronomic Science. However, graduates in other scientific-technical disciplines, especially related to Chemistry, Biology and Engineering can be entitled to apply for this course.
At the end of the course, graduates in Food Science and Technology will acquire the following competences and skills:

- good basic knowledge in Mathematics, Statistics, Physics, Technical Physics, Computer Science, Chemistry, Physical/Organic Chemistry and Biology to be used 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 technical and organizational problems of food industry
- capacity of optimising food production, conservation and supply/distribution processes and of managing research projects for industrial development
- capacity of managing and promoting food quality and safety according to laws concerning work safety and environmental protection
- ability of successfully carrying out complex tasks of coordination and management in food and agricultural sector
- considerable technical expertise in the assessment/ evaluation of organoleptic, hygienic and nutritional quality of food, with both traditional and innovative methodologies
- basic knowledge in management and organisation of enterprises, food chain and supply, consulting agencies and connected services
- communicational and team-working skills and capacity of judgement both from a technical-economic and a human-ethic point of view
- 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;

To reach the above-mentioned objectives, the course programme:

- allows students to acquire in-depth knowledge of the specific technological aspects of the food industry sector and the connected general and specialised fields
- offers practical training and activities on experimental methods and data elaboration and control
- provides further knowledge on traditional and innovative technologies
- offers internships and training activities in companies, public institutions and laboratories, according to specific objectives; the course also promotes exchanges with other Italian and European Universities thanks to international agreements for study and research purposes.

Final examination, if any

The Second Cycle Degree Course in Food Science and Technology is obtained after a final oral examination where the candidate presents his/her research thesis originally developed on a specific topic. During the elaboration of the thesis the student acquires further operational skills by conducting original research and by organising and critically debating on the results achieved.
The study, elaboration and presentation (summary and communication skills) of the thesis are a fundamental part in the final examination.
For admission to the final examination the candidate must:
- have passed all the exams and have obtained the full number of credits established by the course
- have completed a training experience and experimental phase regarding Food Science and Technology during the elaboration of the thesis
- have produced an experimental written thesis for the final examination.