University of Parma

Master in Food Science and Technology

What to expect upon graduation

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 competencies to the solution of problems and to the development of innovative technology in the 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 capable 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.