Food and Science and Technology (Classe di laurea LM-70)

 

1. Education – 1 st level/Bachelor degree
The enrollment to the Master degree program in Food Science and Technology (LM/70) is open to Bachelor (BSc, 1st cycle) degree (3-years) graduates in the following disciplines:
a) Food Science and Technology (Italian degree class L/26 - Ministerial Decree 270 or class L/20 ex Ministerial Decree 509/99, or equivalent within the meaning of the Ministerial Decree of 9 July 2009) or equivalent qualification obtained abroad outside Italy (e.g. Food Engineering),
or:
b) Other scientific disciplines including, among others, Biotechnology*, Biological sciences*, Agricultural Science and Technology*, Agri-food and forestry*, Chemical Science and Technology*, Pharmaceutical Sciences and Technologies*, Science and technology for the environment and nature* and Science and Technology of Animal Production*.


Other degree titles in the STEM sector (Sciences*, Technology, Engineering* and Mathematics*) could be considered upon approval of the Master Degree Board.


For all academic degrees (both A) and B) the accomplishment of the curriculum pre-requisites is compulsory before the enrollment (see section 2).

* only if pre-requisites reported in Section 2, part A are fulfilled 


2. Education: Disciplines and Curriculum pre-requisites
The enrollment to the Master is allowed to graduates (Bachelor, 1 st  level degree) having the degree titles above mentioned and have a number of credits (ECTS/CFU) documented by certificate or Diploma supplement/study program curriculum as follows:
 
2.1.
a) Graduates with a bachelor/1 st  level degree acquired in Italian universities: minimum 80 CFU (or ECTS) acquired in courses/disciplines of the following disciplines: MAT/01-09 - FIS/01-08 - BIO/10-11 - CHIM/01 - CHIM/03 - CHIM/06 - AGR/01 - AGR/02 - AGR/15 - AGR/16 - AGR/19 - VET/04 - ING-IND/25, 20 CFU out of 80 have to be in disciplines identified with the codes AGR/15 (Food science and Technology) and AGR/16 (agri-food microbiology).
or
b) Graduates with a bachelor/1 st  level degree acquired not in Italy, minimum 80 ECTS in the following disciplines: Chemistry (General and Organic, analytical); Agronomy and animal production, biology and biochemistry, Unit Operation, Food processing. Food engineering and Food microbiology. 20 ECTS out of 80 have to be acquired by exams on disciplines related to Unit Operation, Food processing. Food engineering and Food microbiology.


2.2.

- English language: for students not English native speakers, according to the Common European Framework of Reference for Languages (CEFR) at least B2 level or equivalent (e.g. Academic IELTS or
TOEFL / iBT) of English language is requested. 


Please note: 

- Any discipline/curricular exam and corresponding ECTS/CFU reported in 2.1 Section (a) or b) must be acquired prior to the assessment of individual preparation (Art. 6 paragraph 1 of the Ministerial Decree
of 16/03/2007).

- For all 1st level/BSc graduates with a degree acquired either in Italy or in foreign countries, it is compulsory to carry out an assessment test (see Section 3.) before the official enrollment; the assessment test is aimed to evaluate the adequacy of the individual knowledge; a positive result of the assessment test is mandatory for the enrollment itself. 


3. Requirements of individual knowledge and skills adequacy: Assessment test
According to Article. 6, paragraph 2, of D.M. 270/04, to the assessment of the adequacy of the personal knowledge and skills of any student enrolled at the 1st year of the Master degree is compulsory and a negative result does not allow the enrollment at the Master degree. 


The test is aimed at verifying that the future student has the appropriate and adequate knowledge, skills and
abilities on:

  • Main biochemical and organic chemical reactions and technological processes that occur during the production, processing and preservation of food products;
  • Unit Operations and main food industry transformation processes; meaning and implications of the main operations and food technology processe and the interactions between production process - quality and product safety.
  • Main aspects of food microbiology
  • The ability informed and profitable in the use of analytical techniques, including non-instrumental, for the typical characterization, quality and safety of food products;
  • Knowledge of the main economic theories, supply, demand, production and trade;
  • Knowledge and skills of interpretation of the main rules in the food sector;
  • Understanding of concepts and methods of quality in the agri-business;
  • Knowledge of the basic concepts of primary animal and plant productions.

The test is made of n. 40 multiple choice questions and no. 10 open questions / descriptive. The test is evaluated by the Board of the Quality Assurance Committee of the Master Degree Programme.
A positive result (correct answers/score > 24) of the assessment test is mandatory for the enrollment; in the event of a negative result (correct answers/score < 24), the test could be repeated until the closure of the official enrollment date.


The test is carried out in presence, at the Department of Bioscience and Technology for Food Agriculture and Environment, Campus, Coste Sant&#39;Agostino, S. Spaventa Building (Teramo) (classroom may vary according to the availability), or online (for international graduates).


Dates for the assessment test for the enrollment at the A.Y. 2023-24:

  • 21 June 2023
  • 21 July 2023
  • 7 September 2023
  • 9 October 2023

Pre-courses are organized every year in the last weeks of September. For more information, please contact gsacchetti@unite.it .
 
For further information about pre-enrollment, texts and bibliographical references for the assessment test, please contact, Prof. Giampiero Sacchetti (gsacchetti@unite.it), Chair of the Master Degree Program.

 

4. Enrollment Procedures
See file “Guidelines for the application to the Int. Master Degree in Food Science and Technology”

 

Annexes

 

 

 

 

 
Ultimo aggiornamento: 14-09-2023