Università degli Studi di Perugia

Degree course in Food Technologies and Biotechnologies [LM-70] D. M. 270/2004

General information

Qualification awarded

Master’s Degree in Food Technologies and Biotechnologies

Level of qualification

Second cycle

Specific admission requirements and specific arrangements for recognition of prior learning

Students who intend to enrol on the Master’s Degree Programme TBA must have a three-year University Degree or Diploma, with didactic regulations referring to class L-26 or 20, or another recognizable qualification awarded abroad or must have obtained at least 80 credits in the scientific disciplinary sectors of mathematics, chemistry, physics, biology and food technologies.

Profile of the programme

The Master’s Degree Programme in TBA aims to provide students with in - depth general skills in the main sectors of agro–food sciences and with advanced and qualifying skills in the field of food technologies and biotechnologies. Within this context, the Programme is particularly focused on providing graduates with a solid preparation, both with reference to a scientific approach to problem solving and to the identification of methods of analysis and experimentation. Graduates in TBA will achieve specific operative expertise aimed at the accomplishment of the many productive and technological activities, lab and services within the productive chain of raw materials processed into food derivatives.

Qualification requirements and regulations

The Master’s Degree Programme in TBA has a duration of two years, during which the student must obtain 120 ECTS credits. The educational activities, which last six months, take place through face-to-face classes, exercises, practical work, seminars, training and a final examination. All aspects connected to the organization and the management of the Master’s Degree Course in TBA are described in the specific Didactic Regulation, available in the website of the Faculty

Key learning outcomes

The Master’s Degree Programme in TBA aims at forming competent graduates able to carry out professional activities within different aspects of the agro-food chain, with specific reference to: (a) management of production, processing, storage and marketing lines of agro-food products; (b) study, planning, management, supervision, direction and testing of food manufacturing processes and of relevant biological products, including purification proceedings of effluents and of by-products recovery; (c) distribution and supply operations of raw materials and finished products, food additives and systems; (d) analysis of food products, quality and quantity control of raw food materials, finished products, additives, technical aids, semi-finished products, packaging and anything concerning agro-food products manufacturing and processing, including the identification of standards and specifications.

Examination regulations, assessment and grading

 Single examinations take place orally before a Board of at least two Professors. Other possible methods of assessment (i.e. written, final or ongoing examinations, 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 thesis 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 120 credits and upon the presentation and discussion of an experimental thesis.

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

Career opportunities for the graduate in Food Technologies and Biotechnologies concern agrofood industry and production, public administration, research institutions, international (government or non government) entities, private sector; as quality managers, marketing technicians of agrofood chains and teachers within vocational education and institutions of higher education.

Access to further studies

The qualification provides access to PhD research.

Programme director or equivalent

Tabella riepilogativa regolamento

Food Technologies and Biotechnologies (Regulations 2013)