Curriculum: Food Technology - 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 | |
|
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 |
|
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 |
|---|---|---|
| ADDITIVES AND CONTAMINANTS IN FOODS (AGR/12,AGR/15) | 11 | Download |
| AGRI-FOOD QUALITY (AGR/01,AGR/15) | 9 | Download |
| FOOD SENSORY ANALYSIS (AGR/15) | 6 | Download |
| PRESERVATION AND PACKAGING TECHNOLOGIES (AGR/15) | 6 | Download |
| Course | ADDITIVES AND CONTAMINANTS IN FOODS (AGR/12,AGR/15) |
|---|---|
| credits | 11 |
| Programme | Download |
| Course | AGRI-FOOD QUALITY (AGR/01,AGR/15) |
|---|---|
| credits | 9 |
| Programme | Download |
| Course | FOOD SENSORY ANALYSIS (AGR/15) |
|---|---|
| credits | 6 |
| Programme | Download |
| Course | PRESERVATION AND PACKAGING TECHNOLOGIES (AGR/15) |
|---|---|
| credits | 6 |
| Programme | Download |
| Course | credits | Programme |
|---|---|---|
| ELECTIVES | 6 | |
| ENGLISH LANGUAGE (ENGLISH FOR SCIENTISTS) | 3 | Download |
| FINAL EXAMINATION | 20 |
| Course | ELECTIVES |
|---|---|
| credits | 6 |
| Programme |
| Course | ENGLISH LANGUAGE (ENGLISH FOR SCIENTISTS) |
|---|---|
| credits | 3 |
| Programme | Download |
| Course | FINAL EXAMINATION |
|---|---|
| credits | 20 |
| 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.
- Risk Assessment in Food (AGR/13) 6 ECTS
- Plant Products Processing Technologies (AGR/15) 6 ECTS
- Landscape and enhancement of productions
Typical (AGR/01) 6 ECTS