Curriculum - A.Y. 2025/2026
1st year
| Course | credits | Programme |
|---|---|---|
| FOOD MICROBIOLOGY (AGR/16) | 11 | Download |
| FOOD QUALITY ASSURANCE AND INTERNATIONAL CERTIFICATIONS (AGR/15) | 5 | |
| FOOD TECHNOLOGY AND PLANTS (ING-IND/25) | 9 | Download |
| MANAGEMENT BASICS (SECS-P/08) | 5 | Download |
| NUTRITION AND FUNCTIONAL FOODS (MED/49) | 3 | Download |
| PHYSICAL CHEMISTRY AND BIOCHEMISTRY OF FOOD (AGR/13,CHIM/10) | 11 | Download |
| RAW MATERIALS (AGR/02,AGR/03,AGR/19) | 9 | Download |
| Course | FOOD MICROBIOLOGY (AGR/16) |
|---|---|
| credits | 11 |
| Programme | Download |
| Course | FOOD QUALITY ASSURANCE AND INTERNATIONAL CERTIFICATIONS (AGR/15) |
|---|---|
| credits | 5 |
| Programme |
| Course | FOOD TECHNOLOGY AND PLANTS (ING-IND/25) |
|---|---|
| credits | 9 |
| Programme | Download |
| Course | MANAGEMENT BASICS (SECS-P/08) |
|---|---|
| credits | 5 |
| Programme | Download |
| Course | NUTRITION AND FUNCTIONAL FOODS (MED/49) |
|---|---|
| credits | 3 |
| Programme | Download |
| Course | PHYSICAL CHEMISTRY AND BIOCHEMISTRY OF FOOD (AGR/13,CHIM/10) |
|---|---|
| credits | 11 |
| Programme | Download |
| Course | RAW MATERIALS (AGR/02,AGR/03,AGR/19) |
|---|---|
| credits | 9 |
| Programme | Download |
| Course | credits | Programme |
|---|---|---|
| FOOD CONSUMER PSYCHOLOGY AND MARKET INTELLIGENCE | 5 | Download |
| FREE CHOICE COURSES | 5 |
| Course | FOOD CONSUMER PSYCHOLOGY AND MARKET INTELLIGENCE |
|---|---|
| credits | 5 |
| Programme | Download |
| Course | FREE CHOICE COURSES |
|---|---|
| credits | 5 |
| Programme |
One elective among:
(credits 1)
| Course | credits | Programme |
|---|---|---|
| ITALIAN CIVILIZATION AND LANGUAGE FOR INTERNATIONAL STUDENTS | 1 |
| Course | |
|---|---|
| credits | 1 |
| Programme | Download |
| Course | ITALIAN CIVILIZATION AND LANGUAGE FOR INTERNATIONAL STUDENTS |
|---|---|
| credits | 1 |
| Programme | Download |
2nd year
| Course | credits | Programme |
|---|---|---|
| AGRI-FOOD ECONOMICS AND POLICY (AGR/01) | 5 | |
| FOOD PROCESSING (AGR/15) | 10 | Download |
| INNOVATION IN FOOD PACKAGING (AGR/15) | 5 | |
| PROCESS CONTROL AND DIGITALIZATION IN THE FOOD INDUSTRY (ING-IND/25) | 5 |
| Course | AGRI-FOOD ECONOMICS AND POLICY (AGR/01) |
|---|---|
| credits | 5 |
| Programme |
| Course | FOOD PROCESSING (AGR/15) |
|---|---|
| credits | 10 |
| Programme | Download |
| Course | INNOVATION IN FOOD PACKAGING (AGR/15) |
|---|---|
| credits | 5 |
| Programme |
| Course | PROCESS CONTROL AND DIGITALIZATION IN THE FOOD INDUSTRY (ING-IND/25) |
|---|---|
| credits | 5 |
| Programme |
| Course | credits | Programme |
|---|---|---|
| FREE CHOICE COURSES | 5 | |
| SOFT SKILLS | 1 | |
| THESIS | 30 | |
|
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 | FREE CHOICE COURSES |
|---|---|
| credits | 5 |
| Programme |
| Course | SOFT SKILLS |
|---|---|
| credits | 1 |
| Programme |
| Course | THESIS |
|---|---|
| credits | 30 |
| 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 |