Degree course in Food technology and biotechnology

Course Name

FOOD TECHNOLOGY AND BIOTECHNOLOGY

Course Code

LM23

Class (Ministerial code)

LM-70

Website

http://dsa3.unipg.it/it/corsi-di-laurea-magistrali

Field(s) of study

ISCED Area 08 – Agriculture, forestry, fisheries and veterinary

Qualification award

Master Degree

Level of qualification according to the NQF and the EQF

EHEA Second cycle; EQF Level 7

Length of programme / number of credits

2 years / 120 ECTS

Language of Teaching

Italian

Mode of study

In-class

Didactic centre

Borgo XX giugno, 74 Perugia

Programme director

Prof.ssa Taticchi Agnese

Access to the course

Open access with assessment of curricular requirements and personal competencies

Available places

65

Specific admission requirements

Certificate of completion of Italian upper secondary school or equivalent foreign qualification. Candidate will also need to meet specific admission requirements and demonstrate adequate personal knowledge. The best background for admission is a Bcs degree in Food science and technology obtained at Perugia University or Bcs degree in Food and technology obtained in other Universities, as specified in the academic regulation of the course of study. To access the assessment of its educational background, candidate is required to hold at least 80 ECTS credits in the basic and characterizing scientific-disciplinary subjects as specified in the academic regulation of the course of study.

Evaluation of specific subject knowledge on entry

Verification of the possession of the curricular requirements with the methods indicated in the academic regulation of the course of study. Foreign students are required to take a test to verify their proficiency of the Italian language, except Erasmus Incoming students, Exchange Students and students in mobility as per the Cooperation Agreement

Profile of the programme

The Master’s degree divided into curricula (Food Technologies, Olive-Oil Technologies and Brewing Technologies) is designed to prepare graduates with good basic, advanced and qualifying knowledge in the sector of technology and biotechnology food, of olive-oil and beer productions. The expertise knowledge is adequate for the food sector coordination and management, as well as adequate proficiency to ensure food safety and quality, including via innovative methodologies. Graduates are able to apply their knowledge with a scientific approach to solving problems and identifying of investigation and experimentation methods. The training objectives are achieved through learning areas where the different teachings are inserted and organized. The course provides adequate preparation for continuing education (second level Master's or Doctoral Courses).

Programme learning outcomes

Graduates of the Programme will be able to demonstrate: - ability to work in management, control, development, innovation, sustainability and quality of the agri-food chains; - knowledge of food analysis; biotechnology; quality management, safety and hygiene of agri-food products and raw materials, protection of foodstuffs, herbaceous and tree crops, innovations in food technologies, olive-oil and brewery; food legislation and marketing; also supported by knowledge in the production of raw materials.

Qualification requirements and regulations

Admission to the final test for the achievement of the qualification, the student must have acquired all the credits foreseen in the study plan for training activities other than the final test. The final test involves the drafting of a theoretical thesis or experimental thesis in which the student describes the activity carried out, under the guidance of a tutor. The final test for the achievement of the title is public and consists in the dissertation in multimedia form to a special commission

Examination regulations and grading scale

Assessment is normally an oral or written exam; in some cases there are intermediate exams during the course; other evaluation elements (seminars, reports, etc.) can be foreseen in specific course units and are described in the Course Unit Profiles. The marks for subject exams are measured in thirtieths (0-30 scale), the minimum mark is 18/30 and the maximum mark is 30/30. The maximum mark can be enhanced with “cum laude” (30 cum laude), in case of excellence. Marks are given by an exam commission of at least two teachers, whose President is the chair of the subject. The main exam sessions are held in January/February, March/April, June/July, September/October. Students may retake exams, if not passed. The University provides an ECTS Grading Table, which shows the actual distribution of the examination and final marks among students for each degree programme. The final degree evaluation is expressed in one hundred and tenths (0-110 scale), the minimum mark is 66/110 and the maximum mark is 110/110. The calculation of the final mark of each candidate takes into account the average of the marks obtained in the subject exams, as well as the quality of the work performed in research or in the final thesis which is discussed in public in the presence of an exam commission. “Cum laude” (110 cum laude) may be added to the maximum mark if the exam commission decides unanimously.

Obligatory or optional mobility windows

The CdLM encourages training periods at foreign universities and institutions, ensuring the full recognition of the credits obtained in the Erasmus + mobility program or the preparation of the degree thesis during the Erasmus Trainesheep program.

Work-based learning

The internship is an integral part of each student’s educational path. The internship is carried out in preparation for the final test. During the internship, the student, in addition to acquiring practical skills useful for inclusion in the job market, will choose the topic subject of the thesis which will in any case be on a topic of significant interest to the agro-food supply chain.

Occupational profiles of graduates

The main occupational profile of graduates are: - Food Technologist and biotechnologist - Quality manager - Marketing technicians of the agro-food, olive-oil and beer industries. The graduate can operate as Food technologist or Agronomist after admission to the Italian official professional qualification.

Free-choice training activities