The Master Degree Course in “Mediterranean Food Science and Technology” has the specific educational objective to provide the advanced knowledge to make rational choices of the most suitable transformation processes and phases for a modern production and management of the food company.
The course specifically deals with the issues related to the technologies applied in the management of the specific raw materials and foods of the Mediterranean environment (AGR/15 – Applied Technology on Mediterranean food), with respect also to the different food distribution chains, including public catering (AGR/15 – Technology and Quality in the food supply system); to sensorial (AGR/15 – Food sensory analysis), nutritional evaluation as well as to the safety of food and of Mediterranean products(AGR/13 e BIO/10 – Enzymology and food chemical analysis); to trade and safety regulations on food (IUS/03 – Food trade and safety legislation); to the agri-food business economics and management, marketing and, in particular to consumer behaviour analysis (AGR/01 – Food Industry Management, Entrepreneurship and Consumer Behaviour, Food Marketing).
The course pays specific attention to the sustainability of agrifood processes and to the biological and microbiological control of food (also of animal and marine origin)
I am a 24-year-old girl of Sicilian descent. I received my bachelor’s degree in Agro-engineering and later my master’s degree in Mediterranean n Food science and Technology. After qualifying as a Food Technologist, I started working at the family company involved in the production of semi-preserved fish. To date, I am Quality assurance Manager within the company and alongside the Quality Manager, I am also in charge of all documentation and procedures to ensure quality standards as required by BRC and IFS.
Carlino Giusy, 2021, BRC-IFS and quality assurance manager
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