Life / Master's degree programme
Food Safety and Control

General information for the a.y. 2019-2020

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 master degree are highly specialized experts in food technology whose main 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 Programme in Food Safety and Control is aimed at providing highly specialized expertise in disciplines applied to food technology. The management of food quality and post-production monitoring require skills in the application of microbiological techniques and analytical methodologies. In order to ensure the protection of food products quality 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. In addition, they will 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 and of packaging technologies. The program will also provide competencies in biochemistry and nutrition biochemistry, chemometrics for the management of experimental protocols, phenomenological modeling of processes, and advanced data processing. To complete the training, elements of food law are also provided. 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.

Career options

Second-cycle graduates (Master degree) carry out programming, management, control, coordination and training activities related to the production, conservation, marketing and distribution of food and beverages. The profession mainly takes place in the food industries and in all the companies connected to the production, transformation, conservation and distribution of food products, in the large-scale retail trade, in public and private organizations that conduct planning, analysis, control and certification activities, as well as in those carrying out scientific investigations for the protection and enhancement of food production. Finally, graduates can take the State Examination to exercise the profession of Senior Food Technologist.

More information

Course Director
prof. Andrea Pulvirenti
prof. Andrea Pulvirenti

The course is managed by the Department of Life Sciences