Università degli Studi di Parma

il mondo che ti aspetta

Second cycle degree

FOOD SAFETY AND FOOD RISK MANAGEMENT

COD. 5064

A.Y. 2020/2021

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

Year of study: 1

Curriculum "Generale"

First semester

Biostatistics
6 CFU - SUPPLEMENTARY COMPULSORY SUBJECTS
Food Technology and Microbiology
12 CFU
Risk characterization and exposure assessment in food
12 CFU

Second semester

Anthropology of Food
3 CFU - Other
Biological hazards in food
6 CFU - SUPPLEMENTARY COMPULSORY SUBJECTS
Food Law and International policies
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Hazard identification in primary production
12 CFU
Xenobiotics in food
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

Year of study: 2

Curriculum "Generale"

First semester

Complementary activity for outcoming Erasmus Students A
3 CFU - OPTIONAL SUBJECTS
Complementary activity for outcoming Erasmus Students B
3 CFU - OPTIONAL SUBJECTS

Second semester

Final dissertation
4 CFU - A FOREIGN LANGUAGE, FINAL EXAMINATION
Internship at external structure
17 CFU - Other
Internship at University Structure
17 CFU - Other
Internship within the international Mobility Program
17 CFU - Other

Curriculum "Agri-Food Safety"

Single Annual Cycle

ETHNOBOTANY:The Role of plants in our life
2 CFU - OPTIONAL SUBJECTS
SEMINARS IN LIFE SCIENCES
3 CFU - OPTIONAL SUBJECTS

First semester

Animal pests in stored agri-food products and their management
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Biotechnology and Agronomy for safety and identity preservation of agrifood products
6 CFU
CHEMOMETRICS
6 CFU - OPTIONAL SUBJECTS
Mycotoxigenic fungi in agri-food and pesticide contamination: analysis and risk management
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

Second semester

Post-harvest diseases and their management
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

Curriculum "Risk Management"

First semester

Advanced and predictive food microbiology
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Advanced Food Processing and Packaging
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Farm biosecurity and foodborne risk
6 CFU
Risk assessment of food products to human health
6 CFU

Second semester

Food Economics & Policy
6 CFU - OPTIONAL SUBJECTS
Geochemical and isotopic fingerprint as tools for food traceability and food safety
6 CFU - OPTIONAL SUBJECTS
ONE HEALTH IN FOOD SAFETY
6 CFU
Risk Analysis in the Food Chain and Animal Welfare
6 CFU

Curriculum "Risk Mitigation"

First semester

Emerging risks
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Food Allergens
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Mitigation of process-related toxicants
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Mitigation of risk in food production
6 CFU - COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

Second semester

Agri - Food Authenticity and Fraud
6 CFU - OPTIONAL SUBJECTS
Consumer Food Psychology and Marketing Intelligence
6 CFU - OPTIONAL SUBJECTS

© 2014 Università di Parma - Tutti i diritti riservati