Food Science and Technology (Classe L-26)-Enrolled from 2018/19 Academic Year

The professional profile of the Food Science and Technology graduate are characterized by an integrated knowledge of chemistry, biology and technology. The wide spectrum of basic knowledges and professional skills characterizes an expert who can cover many different functions in the food industry and in each production activities related to the food sector. The graduate in Food Science and Technology performs technical management and control tasks in the production, storage, distribution of food and drinks. The professional activity of the graduate takes place mainly in the food industries, in all the companies that operate for the production, transformation, conservation and distribution of food products, in public and private institutions and stakeholders that carry out analysis, control, certification and investigation activities for the protection and the enhancement of food production. The graduate is an expert able to operate in companies connected with the production of food, which supply materials, systems, adjuvants and ingredients. The most relevant professional outlets are those indicated technical professions in the management of the production processes of goods and services (ISTAT code 3.1.5.4.1 - Food preparation technicians; 3.1.5.4.2 - Food production technicians) and in life sciences (ISTAT code 3.2.2.3.1 - Biochemical laboratory technicians; 3.2.2.3.2- Food technicians). The graduate is expected to work in the sectors of production, public administration and research institutions. The graduate's responsibilities include: a) the management of food production, processing and marketing lines; b) the study, design, management, surveillance, management and testing of food processing processes and related biological products, including the processes of purification of effluents and recovery of by-products; c) the distribution and supply operations of raw materials and finished products, food additives, food plants; d) analysis of food products, quality control of food raw materials, finished products, additives, technological aids, semi-finished products, packaging and everything else relating to the production, conservation and transformation of products, the definition of standards and specifications for aforementioned products; f) market research and related activities in relation to food production; g) research and development of processes and products in the food sector.

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