Food safety and control

Master's degree programme

General information

Disciplinary areaLife
Duration 2 years - 120 Credits
Admission Accesso Libero No limited access
Language Taught in Italian
Teaching method Lectures
Regulation Main Teaching Regulations


Graduates of the Food Safety and Control Program are highly specialized experts in the food technology sector whose prime objective is to ensure the quality and safety of foods through the optimization of processes and the management of research and industrial development projects.

Course content

The Second-Cycle Degree Program in Food Safety and Control is aimed at providing highly specialized competencies in disciplines applied to food technology. In fact, the management of food quality and post-production monitoring require skills in the application of microbiological techniques and analytical methodologies. In this context, an understanding of the changes that occur in the food matrix during processing is founded on knowledge of food production processes and food microbiology. In order to ensure the protection of the quality of food products in all phases of industrial processing, students will learn the principles of sanitation of industrial plants, and will also gain the necessary competencies for the analysis of the xenobiotic residues and additives potentially present in foods. They will also acquire knowledge regarding the application of automatic monitoring and tracking systems (for the purpose of guaranteeing food safety) such as those necessary to sustain the innovation of products and processes with scale-up principles (from the idea of a new product, to the prototype, up to industrial production). The program will also provide competencies in organic and food chemistry, biochemistry and nutrition biochemistry, mathematics and chemometrics for the management of experimental protocols, the phenomenological modeling of processes, and advanced data processing. In addition to traditional lectures, the degree program also offers in-depth seminars on specific and innovative topics run by experts from companies in the food sector. Instruction also includes laboratory exercises in which students can apply their knowledge, as well as guided visits to companies operating in the sector.

Career options

Graduates in Food Safety and Control perform planning, management, oversight, and training activities connected to the production, conservation, commercialization and distribution of foods and beverages. Their prime goal is to manage professional activities aimed at the ongoing improvement of food products from the economic and qualitative standpoint, by implementing and proposing innovations connected to the various activities in the sector. Most professional activities will be conducted in the food industries, and in all companies involved in the production, processing, conservation, and distribution of food products. They will also work in large, organized distribution companies, in public and private entities conducting planning, analysis, monitoring, and certification activities, and those performing scientific investigations for the protection and promotion of food products, in training facilities, and as a self-employed professionals. Graduates in Food Safety and Control can take the State Examination of the Order of Food Technologists in order to qualify for this title. Opportunities also exist in the field of publishing and the distribution of information regarding food products.

More information

Course Director
prof. Patrizia Fava
Prof. Andrea Pulvirenti

The course is managed by the Department of Life Sciences