Degree course in Food science and technology

Course Name

FOOD SCIENCE AND TECHNOLOGY

Course Code

L091

Class (Ministerial code)

L-26

Website

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

Field(s) of study

ISCED Area 08 – Agriculture, forestry, fisheries and veterinary

Qualification award

Bachelor Degree

Level of qualification according to the NQF and the EQF

EHEA First cycle; EQF Level 6 (per le lauree)

Length of programme / number of credits

3 years / 180 ECTS

Language of Teaching

Italian

Mode of study

In-class

Didactic centre

Borgo XX giugno, 74 Perugia

Programme director

Prof.ssa Agnese Taticchi

Access to the course

Open access with assessment of personal competencies

Available places

75

Specific admission requirements

Certificate of completion of Italian upper secondary school or equivalent foreign qualification.

Evaluation of specific subject knowledge on entry

Verification of the knowledge required for the attendance of the course of study through a compulsory evaluation test of indicative and non-selective nature; if the test is not passed, the student will be given additional educational obligations and will be granted with: • alignment courses, • tutoring to support teaching for Biology, Chemistry, Physics and Maths, • online teaching material, • study of additional texts indicated by 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 degree course is divided into curricula: "Agro-food technologies" and "Viticulture and Oenology". The course allows you to acquire specific and in-depth knowledge in the fields of agro-food and oenological sciences and technologies and to mature skills and professionalism in the processes of production, analysis, quality control of food and in the activities of scientific investigation, experimentation and research in the above areas. The graduate will be able with operational skills that allow him to carry out technical management and business services, laboratory and production support activities in the production chains in relation to the need for a continuous adaptation of food and wine products to the ever growing needs, safety and guarantee both from a qualitative and quantitative point of view, and to the need for a rational exploitation of the resources of the environment, in its full respect. The graduate will be able to fully enrol in the Master’s degree in Food Technology and Biotechnology.

Programme learning outcomes

Graduates of the Programme will be able to demonstrate: - ability to use basic software and problem solving of statistics, mathematics, physics relating to processing techniques of food and wine products; management, control, development, innovation, sustainability and quality of the agri-food and wine production chains; to intervene in the cultivation and protection of herbaceous and tree cultivation and crops. - knowledge of the main basic concepts of chemistry, physics, biology, statistics and mathematics; microbiology, unit operations, food technology and oenology processes, food safety and food anaysis; general principles of the agricultural economy and business budget and of the marketing of food and wine products; agronomic processes and on cultivation and plant protection.

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 exam 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 planned 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 lecturer 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 disciplinary area. The final 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 at 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 student can choose to participate in the ERASMUS + Programs, based on the scholarships made available each year by DSA3. ERASMUS + STUDIO allows to spend a period of study (3-12 months) for carrying out academic activities compatible with the study plan, ERASMUS + Traineeship also for graduates allows to carry out only internship activities

Work-based learning

The internship is an integral part of each student’s educational process. The purpose of the internship is to make the student carry out a practical experience, of a professional type, through his insertion in the job market. It consists of participation in the normal activity of companies in the agri-food sector, public and private organizations, professional studies, under a convention, as well as structures within the DSA3. The structures that have become available to host the students are distributed throughout the national territory. Internship activities are conducted under the guidance of a specific tutor.

Occupational profiles of graduates

Graduates in STAGAL are able to carry out various activity for public and private organizations with responsibilities relating to production management and administration in the agro-food and wine sector. Graduates can develop professional activities: - agri-food and companies and wineries - food analysis laboratories - national and international control bodies - private practice (Winemaker, junior Agronomist, Agrotechnic) - admission to master’s degree of Food Technology and Biotechnology (LM-70).

Free-choice training activities