Life / Master's degree programme
Food Safety and Food Risk Management

General information for the a.y. 2021-2022

Interuniversity programme with Università degli studi di Parma and Università di Bologna and Università degli studi di Ferrara

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

Presentation

The Master's Degree Programme in Food Safety and Food Risk Management is an inter-university programme delivered in English and addressed to Italian and foreign students who are interested in deepening their knowledge of food safety assessment and risk management, including the development and implementation of agri-food production safety names. The development of global markets sets important challenges, such as the drafting of international sanitary and phytosanitary agreements and those on technical barriers related to agreements in the WTO (World Trade Organization), which require specialists in the agri-food sector with a high level of knowledge acquired in an advanced study programme aimed at developing multidisciplinary scientific skills, in order to manage present and/or emerging risks in agri-food production, to ensure the sustainability of the sector.

Course content

The teaching programme includes a first year at the University of Parma to acquire skills in the characteristics and traceability of food and its components, in chemical and microbiological changes as a function of production and transformation processes, and in the study of factors governing the safety of raw materials. The second year is at the University of Modena and Reggio Emilia (Reggio Emilia campus) and provides an exploration of the safety and management of agro-vegetable products, with an emphasis on the assessment, mitigation and management of risk in primary production in a context of global trade, product losses in supply chain processes, microbial and mycotoxicological problems and pesticide residues.

Career options

Master's graduates 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.

After the degree

Master's Degree

More information

Course Director
prof. Emilio Stefani
e-mail emilio.stefani@unimore.it

The course is managed by the Department of Life Sciences