You are there: Home » What you can study » Bachelor's Degree Programmes » Food Safety and Control

Life / Master's degree programme
Food Safety and Control

General information for the a.y. 2024-2025

Disciplinary areaLife
Duration 2 years - 120 Credits
Admission Accesso Libero No limited access
Teaching method Lectures
Regulation Main Teaching Regulations
Access rules (in italian)Bando di ammissione al Corso di Laurea Magistrale in Controllo e Sicurezza degli Alimenti (classe LM-70) A.A.2024/2025

The course is managed by the Department of Life Sciences


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.

Programme contents

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.

Job opportunities

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
tel. 0522 52 2004
Tutoring delegate:
prof.ssa Patrizia Fava
tel. 0522 52 2031