The study plan of the Graduate Programme in Food Processing: Innovation and Tradition is based on lectures aimed at learning, interpreting, and designing all the phases that characterize the main food supply chains, with the most advanced technologies.
In particular, the three teaching areas are made up as follows:
Starting from a deepening of the previous knowledge of physical, chemical, biochemical and microbiological processes that can occur in raw materials, food matrices and finished products, the student moves on to address specific issues of production processes, including a first analysis of digital data management systems.
Production and management area
This area is characterized by an in-depth study of raw materials of plant and animal origin, as well as of an economic-management component.
Digitalization and innovation will be deepened with topics related to the digitisation of process controls and the characteristics of processing plants.
Laboratory teaching experiences and Thesis
Great emphasis is dedicated to laboratory teaching experiences and to the thesis, trying to place the thesis topics within themes of international interest.
All teaching activities are in English