Bachelor in Food Science and Technology

General

2 locations available

Program Description

  • Type: First cycle degree course
  • Graduation Class: L-26
  • Duration: 3 years
  • Credits: 180
  • Access: The Degree Course is open to a limited number of students. The selection will be based exclusively according to high school final grade and chronological order signing up.

The Degree Course in Food Science and Technology is designed to provide graduates with good basic and practical knowledge in the main sectors of food science and technology. Graduates will acquire operational competencies 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 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.
  • 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 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.

Course Structure:

First Course Year:

  • First semester
    • Agri-food economics - Single discipline educational activity - 6 credits
    • Biology and plant physiology - Single discipline educational activity - 6 credits
    • Chemistry - Single discipline educational activity - 6 credits
    • Course on Safety in the workplace - Single discipline educational activity - 1 credit
    • English certification level B1 - Single discipline educational activity - 3 credits
    • Mathematics - Single discipline educational activity - 6 credits

  • Second semester
    • Microbiology - Single discipline educational activity - 6 credits
    • Organic Chemistry - Single discipline educational activity - 9 credits
    • Physics - Single discipline educational activity - 6 credits
    • Primary Productions - Integrated educational activity - 12 credits

Second Course Year:

  • Single annual cycle
    • Food Chemistry and Laboratory of Chemistry Applied to Food - Integrated educational activity - 12 credits
    • Food Microbiology - Integrated educational activity - 12 credits

  • First semester
    • Analytical chemistry - Single discipline educational activity - 6 credits
    • Biochemistry - Single discipline educational activity - 6 credits
    • Technical Physics - Single discipline educational activity - 6 credits
  • Second semester
    • Food Companies Organization and Marketing - Single discipline educational activity - 6 credits
    • Food Technology 1 - Integrated educational activity - 12 credits

Third Course Year:

  • First semester
    • Food Technology. Dairy Technology. - Single discipline educational activity - 6 credits
    • Human diet and nutrition - Single discipline educational activity - 6 credits
    • Hygiene and Inspection of food animal origin - Integrated educational activity - 12 credits

  • Second semester
    • Food Technology 3 - Integrated educational activity - 12 credits
    • choosing from one of the following possibilities
      • Internship at external structure - Single discipline educational activity - 6 credits
      • Internship at the structure of the university - Single discipline educational activity - 6 credits
      • Internship in international mobility - Single discipline educational activity - 6 credits
      • Internship Training activities and activities equivalents - Single discipline educational activity - 6 credits
    • Final exam - Single discipline educational activity - 5 credits
Last updated September 2019

About the School

The University of Parma is a State University. As such, it is self-governing and has administrative, organisational, and accountancy autonomy, providing services to the general public.

The University of Parma is a State University. As such, it is self-governing and has administrative, organisational, and accountancy autonomy, providing services to the general public. Read less
Altavilla Vicentina , Parma + 1 More Less