The Food and Beverage Innovation and Management Master Degree Programme (M.Sc.) aims to provide you with skills in terms of technologies, processes and management related to innovative production of healthy, high quality and safe food.

The Master Degree Programme (M.Sc.) covers a wide range of courses in food science and technologies, marketing and management, and communication. In addition, the food industry and other external stakeholders also play an active role on the programme, allowing you to work with highly relevant, real-life issues and projects. Along with the conventional method of teaching, linear transmission of knowledge is accompanied by the use of LMS (Learning Management System) technology platform Moodle, for the development of technology enhanced and blended courses.

I.   Aims of the programme

Specifically, The Master's Degree curriculum in "Food and Beverage Innovation and Management" aims to train professionals able to perform technical tasks and advanced management activities in food and beverage production, processing, storage, distribution and administration.

In order to reach the above goals, graduates will acquire specific skills in the following areas:

a) Safety and quality of raw materials and finished food products, including advanced knowledge on biochemical, chemical and microbiological aspects related to the composition of raw materials, traceability, control of processes, risk evaluation and management;

b) Food processes and technologies, with special focus on topics related to the process innovation (biotechnologies and emergent technologies for production and stabilization of foods and beverages) and products innovation (functional foods, novel foods), as well as environmental sustainability of processes and rationalization of energy use;

c) Agribusiness economics and management, including agro-food politics, in order to insert the student in the socio-economic and international context of the course aims.

II. Content and methodology

The program of the Master's degree Course is based on:

a) A strong interaction among the specific learning activities, leading to an interdisciplinary view of all the various topics according to a systemic approach;

b) The use of several modalities and supports for teaching, which, besides the traditional approach (ex cathedra teaching) making use of the most updated textbooks, will include: critical reading and discussion of scientific papers, practical lab activities, active participation to seminars and workshops, also organized through collaboration with agro-food companies and specialists;

c) The use of the platform Moodle, a Learning Management System (LMS), for a blended learning in order to integrate the traditional teaching approach with innovative information technologies, able to create personalized learning environments.

III.   Professional profile

For skills acquired and developed in the curriculum, the Graduates in Food and Beverage Innovation and Management can work as freelancers or professionals in companies that, at different levels, deal with production, processing, storage and distribution of food, drinks, foods for special purpose, supplements, functional foods, ingredients, enzymes, processing aids, food additives and flavorings. Their skills are also required, in public and private organizations that carry out analysis, control and certification for safeguarding and promoting food production. Graduates can also demonstrate their professionalism in companies related to the production of food, which provide materials, facilities, equipment and services.

IV. Course contents (Syllabus)

Go to Syllabus - Agriculture Home page

V. Master’s thesis

You finish your MSc studies by writing a thesis, which is a large scientific project concerning an original experimental activity (either mono- or multidisciplinary) performed in a research lab of the department or in other public or private scientific institutions approved by official agreements.
In the thesis work, the student is supported by a Supervisor who will guarantee the scientific appropriateness of the method and the accuracy of the interpretation of the results.

Master’s thesis proposals

At THIS LINK you will find a list of Master’s degree projects proposed by teachers to be carried out at the Department of Agricultural, Food and Environmental Sciences.
For more information about the projects, please contact the Supervisor.

You can find further information about studying abroad at THIS PAGE.

Curriculum: FOOD AND BEVERAGE INNOVATION AND MANAGEMENT

Accessory foods and beverages

Dott. U. TYLEWICZ

I

6

54

Emerging food technologies

Prof. M. MOZZON

I

6

54

Energy and environmental sustainability in the agro-food industry

Dott. D. DUCA

II

6

54

Food biochemistry

Prof. N. RAFFAELLI

I

6

54

Food marketing and management

Prof. R. ZANOLI

II

6

54

Food policy

Dott. D. BENTIVOGLIO

I

6

54

Fruit quality and disease management C.I :

- Module 1: Fruit quality control

- Module 2: Postharvest disease management

Prof. B. MEZZETTI

Prof. D. SIVAKUMARAN

II

II

6

3

54

27

Genetic resources and food traceability

Dott. E. BITOCCHI

II

6

54

Other activities - languages

Enzymology in food processing

Dott. M. CIANCI

II

6

54

Functional food and beverages C.I.

-  Module 1: Functional componenents

-  Module 2: Beneficial microbes

Dott. S. TAPPI

Prof. L.AQUILANTI

II

II

6

6

54

54

Microbiological risk management

Dott. C.GAROFALO

I

6

54

Optional courses

12

108

Traineeship

Master's Thesis

Budgeting

Dott. M.VALLESI

II

6

54

Corporate communication and new media

Dott. L. CIGOLINI GULESU

II

6

54

Optional courses

12

108

Traineeship

Master's Thesis