Life / Master's degree programme
Food Safety and Control

General information for the a.y. 2022-2023

Disciplinary areaLife
Duration 2 years - 120 Credits
Admission Accesso Programmato Limited access, see call for applications
Language Taught in Italian
Teaching method Lectures
Regulation Main Teaching Regulations
Call for Application / Short list Graduatoria di Ammissione al corso di laurea Magistrale in Controllo e Sicurezza degli Alimenti 2a selezione A.A. 2022-2023
Graduatoria di Ammissione al corso di laurea Magistrale in Controllo e Sicurezza degli Alimenti 1a selezione A.A. 2022-2023


The Master's Degree Programme in Food Safety and Control aims to provide students with specialist skills in the disciplines of food technology, which are fundamental for the management and development of food production processes, mainly aimed at achieving product quality and safety, through the optimisation of these processes and the management of industrial research and development projects.

Course content

Students' training includes the acquisition of knowledge for the application and development of systems of self-control, assessment and traceability, aimed at ensuring food safety, and those necessary to support product and process innovation, as well as skills in food chemistry, biochemistry and biochemistry of nutrition and chemometrics for the management of experimental protocols. In order to protect the quality of foods at all stages of the industrial process, skills will be provided for managing the risk of xenobiotic residues and for the conscious use of food additives and the correct use of packaging materials. To complete the training, elements of food law and legislation are provided. In addition to lectures, the course offers students in-depth seminars on specific and innovative topics with experts from companies in the food sector.

Career options

Master's graduates in Food Safety and Control carry out planning, management, control, coordination and training activities in relation to the production, preservation, marketing and distribution of food and beverages. The profession is carried out mainly in the food industry and in all companies connected with the production, processing, preservation and distribution of food products, in large- scale distribution, in public and private organisations that carry out planning, analysis, control and certification activities, as well as in those activities that carry out scientific investigations for the protection and enhancement of food production.

More information

Course Director
prof. Andrea Pulvirenti
prof.ssa Patrizia Fava

The course is managed by the Department of Life Sciences