The degree course belongs to the Classe di Laurea L-26 (Scienze e tecnologie alimentari) and aims to prepare graduates who possess adequate basic knowledge in the fields of mathematics, physics, chemistry and biology and professional skills specifically oriented to the entire production chain of foods, who is able to finalize the knowledge acquired in skills aimed at framing the problems and adopting measures to guarantee the quality and safety of food, from their production to their consumption, who has developed skills or criteria of ability operational made contact with the production realities through a practical internship at companies in the sector, which possesses cultural tools for information management in the food technology sectors and who is able to use, in addition to Italian, the English language at a B2 level of written comprehension.
Specific educational objectives
The possible career opportunities of the graduate in Food Technologies are: food industries and companies that operate in the production, transformation, conservation and distribution of food products; industries related to the production of food as suppliers of plants, adjuvants, ingredients and other materials; companies and public and private entities that carry out service activities in the field of analysis (microbiological, chemical / physical and sensory), control and certification of food products; companies and public and private entities that carry out service activities for the protection and enhancement of food production; freelance (food technologist).
Graduates in Food Technology have the basic preparation, method and content to be able to continue their studies in the LM-70 class courses (Food Science and Technology), which the course is online, as well as in the university masters of I level.
In order to be admitted to the Course of Study,
it is necessary to have a secondary school diploma or other qualification obtained abroad and recognized as suitable according to current legislation. In order to ascertain the basic level of preparation, a verification test will be carried out for the incoming knowledge concerning topics of Mathematics, Chemistry, Physics, Biology and general culture (for more information on the test, click here). The results of this verification, however, will not constitute an obstacle to enrollment.
In the event of a possible educational debt on the part of students enrolled in the first year, the preparatory and supplementary activities aimed at filling this debt may also be carried out in common with other Degree Programs of the same class or similar classes.
The organizational modality envisaged for the recovery training activities is that of pre-courses to be held before the official start of the courses, or of support courses to be held during the course of the lessons scheduled for the first year, in any case by the deadline indicated. of the inscriptions. The results of the access / orientation test, however, will not constitute an obstacle to enrollment.
Articulation of training activities and curricula
The Degree Course in Food Technologies has a normal duration of 3 years.
The student's normal activity corresponds to the achievement of 60 university training credits (CFU) per year. The student who has in any case obtained 180 ECTS by fulfilling all the provisions of the teaching structure can achieve the qualification even before the three-year deadline. The didactic structure consists of 19 exam tests to which must be added the test of knowledge of the foreign language (English level B2 written comprehension), the "virtual" exam corresponding to the credits chosen independently by the student, the carrying out of practical practical training and approval of the final report. The training activities are divided into: basic, characterizing and supplementary courses.
In terms of content, the courses are: monodisciplinary or integrated (2 or 3 modules) but in this case the exam is single. Each course of the CL includes lessons and exercises, the latter on average equal to 40% of the frontal teaching load. The training activities are distributed in semesters and the last of the third year is mainly intended for internships in companies in the sector and for the preparation of the final paper. 12 ECTS are autonomously chosen by the student. This choice is free, albeit within the limits of the educational objectives of the Degree Course. The student is also given the right to use independent choice credits, for 3 CFU, for the extension of the internship, for activities related to the deepening of the final thesis and for the acquisition of further linguistic knowledge.
The training activity related to the preparation of the final paper for the achievement of the degree and its verification, consists of an oral discussion aimed at demonstrating the acquisition, by the candidate, of the knowledge and skills covered by the specific training objectives of the course. It may have as its object the content of a paper on a topic previously assigned by the Degree Course / tutor / referent.
The overall commitment in training credits is 6 ECTS. In order to be admitted to the final exam, it is necessary to have obtained all the credits in the training activities foreseen in the study plan, except those foreseen for the final exam.