Curriculum: Food Safety - A.Y. 2024/2025
1° year
| Course | credits | Programme |
|---|---|---|
| ANIMAL PRODUCT TECHNOLOGIES MEAT PRODUCTS MODULE (AGR/15) | 12 | Download |
| BIOMETRICS (SECS-S/01) | 6 | Download |
| BIOMOLECULAR METHODS (AGR/16) | 6 | Download |
| CHEMISTRY AND BIOCHEMISTRY OF PRIMARY PRODUCTIONS (AGR/13) | 9 | Download |
| FOOD INDUSTRY EQUIPMENT (ADVANCED) (ING-IND/25) | 8 | Download |
| FOOD MICROBIOLOGY II (AGR/16) | 6 | Download |
| NUTRITIONAL EVALUATION OF FOODS (MED/49) | 6 | Download |
| Course | ANIMAL PRODUCT TECHNOLOGIES MEAT PRODUCTS MODULE (AGR/15) |
|---|---|
| credits | 12 |
| Programme | Download |
| Course | BIOMETRICS (SECS-S/01) |
|---|---|
| credits | 6 |
| Programme | Download |
| Course | BIOMOLECULAR METHODS (AGR/16) |
|---|---|
| credits | 6 |
| Programme | Download |
| Course | CHEMISTRY AND BIOCHEMISTRY OF PRIMARY PRODUCTIONS (AGR/13) |
|---|---|
| credits | 9 |
| Programme | Download |
| Course | FOOD INDUSTRY EQUIPMENT (ADVANCED) (ING-IND/25) |
|---|---|
| credits | 8 |
| Programme | Download |
| Course | FOOD MICROBIOLOGY II (AGR/16) |
|---|---|
| credits | 6 |
| Programme | Download |
| Course | NUTRITIONAL EVALUATION OF FOODS (MED/49) |
|---|---|
| credits | 6 |
| Programme | Download |
| Course | credits | Programme |
|---|---|---|
| ELECTIVES | 6 | |
| SEMINARS | 1 | |
|
All degree-seeking students are required to attend theology teachings aimed at offering a reasoned and critical knowledge of the Christian message.
THEOLOGY - SEMINAR COURSE |
||
| Course | ELECTIVES |
|---|---|
| credits | 6 |
| Programme |
| Course | SEMINARS |
|---|---|
| credits | 1 |
| Programme |
|
All degree-seeking students are required to attend theology teachings aimed at offering a reasoned and critical knowledge of the Christian message.
THEOLOGY - SEMINAR COURSE |
2° year
| Course | credits | Programme |
|---|---|---|
| EMERGING RISKS (AGR/16) | 6 | Download |
| FOOD ALLERGENS (CHIM/06) | 6 | |
| MITIGATION OF PROCESS-RELATED TOXICANTS (CHIM/10) | 6 | |
| MITIGATION OF RISK IN FOOD PRODUCTION (AGR/15) | 6 | Download |
| Course | EMERGING RISKS (AGR/16) |
|---|---|
| credits | 6 |
| Programme | Download |
| Course | FOOD ALLERGENS (CHIM/06) |
|---|---|
| credits | 6 |
| Programme |
| Course | MITIGATION OF PROCESS-RELATED TOXICANTS (CHIM/10) |
|---|---|
| credits | 6 |
| Programme |
| Course | MITIGATION OF RISK IN FOOD PRODUCTION (AGR/15) |
|---|---|
| credits | 6 |
| Programme | Download |
| Course | credits | Programme |
|---|---|---|
| ELECTIVES | 6 | |
| THESIS | 30 |
| Course | ELECTIVES |
|---|---|
| credits | 6 |
| Programme |
| Course | THESIS |
|---|---|
| credits | 30 |
| Programme |
Notes to the Study Plan
To obtain the Master's degree, 120 university credits (CFU) must be acquired over the two years.
As part of the university credits, up to a maximum of 6 (six) credits chosen by the student, it is possible to recognize Collaborative Online Interactive Learning (COIL) activities, subject to agreement with the degree course coordinator, consistent with the university path chosen as a supernumerary course.
- Consumer Food Psychology and Marketing Intelligence (M-PSI/06) 6 CFU
- Agri-food Authenticity and Fraud (AGR/13) 6 CFU
ECTS can be acquired by attending seminars planned by the Faculty