Università degli Studi di Perugia

Degree course in Agro-food Sciences and Technologies [L-26] D. M. 270/2004

General information

Qualification awarded

Bachelor’s Degree in Agrofood Sciences and Technologies

Level of qualification

First cycle

Specific admission requirements and specific arrangements for recognition of prior learning

Students who wish to enrol on the Bachelor’s Degree Course must have a Diploma from a Secondary School or other equivalent qualification awarded abroad and recognized suitable. An adequate initial preparation in basic subjects, such as mathematics, physics, chemistry and biology, is required. The Faculty organizes, prior to the beginning of the classes, a month of preparatory activities during which it is possible to attend classes aimed at assessing and consolidating the knowledge of basic courses.

Profile of the programme

The Degree Course in STAGAL is aimed at providing graduates with a solid scientific multidisciplinary preparation in the fields of agrofood and oenological sciences and at developing skills and professional competences in production, analysis, quality control processes, and in scientific investigation, experimentation and research activity in the aforesaid fields. The professional figure that emerges and his/her skills have been defined, at national and international organizational levels, in relation to the need for a continuous adjustment of food and oenological products to the increasing demands of safety and guarantee, both in terms of quality and quantity. It is commonly considered that the necessity for greater control and guarantee for consumers has to be combined with a rational exploitation of environmental resources, and in their full respect, in a perspective unravelled along the entire productive chain and at a global level. The graduate in STAGAL will be well suited to National, European and International working environments, using a foreign language adequately. He/she will possess good communication and information management skills.

Qualification requirements and regulations

The Degree Course in STAGAL has a duration of 3 years, during which the student must obtain 180 credits. Formation activities, which last six months, are carried out through face to face classes, exercises, practical work, seminar attendance, training and a final examination. The curriculum of each student is oriented upon enrolment and through ongoing assessment by the staff of the didactic secretary’s office and by designated tutors (PhD and research fellows of Departments). Upon graduation, professional orientation is provided by the Faculty in cooperation with the association ALFA (Association of Graduates of the Faculty of Agriculture). All aspects connected to the organization and the management of the Degree Course are described in the specific Didactic Regulation, available on the website of the Faculty. The Degree Course in STAGAL is divided into two curricula: Agrofood Technologies and Viticulture and Oenology.

Key learning outcomes

The undergraduate in STAGAL will be well suited to National, European and International working environments, using a foreign language adequately and will possess good communication and information management skills. Therefore, he/she will have the operational skills necessary to carry out activities involving technical management and business services, lab and production support, and to work autonomously. In particular, he/she will have: (a) a complete vision of activities and matters concerning food and oenological products, safety, quality, distribution and consumption; (b) a theoretical and practical knowledge of chemical, physical, biochemical, microbiological and sensory methods for the control and assessment of food and oenological products, raw materials and semi - finished products; (c) a knowledge of safety, quality and hygiene systems management; (d) a knowledge of nutrition principles aimed at the protection of human health related to age and physiological conditions; (e) a knowledge of economic elements for the organization and the economy of food and oenological enterprises.

Examination regulations, assessment and grading

Single examinations take place orally before a Board of at least two Professors. Other possible methods of assessment (e.g. written, final or ongoing exams, seminar presentations) are specified in the descriptions of the individual courses. The relevant examinations are assessed on a scale of 30 and, where appropriate, with honours. The final grade is based on the results of individual courses and on the final examination which involves the presentation of a written paper to be discussed before a Board of at least seven Professors. The latter is assessed on a scale of 110 and, where appropriate, with honours.

Graduation requirements

The final qualification is awarded upon the attainment of 180 credits and upon the approval of a written paper.

Mode of study (full-time, part-time, e-learning, ...)

Full time study and attendance is recommended, however, part-time study is also possible; attendance is not compulsory and students can sit exams according to their rhythm and needs.

Occupational profiles of graduates with examples

All contexts related to formation, production and management within agrofood and oenological fields represent possible professional opportunities for undergraduates in STAGAL.

The aforesaid fields can be identified with agrofood and oenological enterprises, public and private research and teaching institutions, national and international control bodies, private practices. The Viticulture and Oenology curriculum provides access to the profession of oenologist.

Access to further studies

The qualification provides access to the Master’s Degrees in Food Technologies and to the Master’s Degree in Food Technologies and Biotechnologies (TBA) at the Università degli Studi di Perugia.

Programme director or equivalent

Tabella riepilogativa regolamento

Agricultural and food technologies (Regulations 2011)

Viticulture and Enology (Regulations 2011)