Learning Objectives

The Master Degree Program in Food Engineering is structured to train a professional profile with an engineering theoretical-scientific knowledge. Food engineers are able to identify, formulate and solve, in an innovative way, complex problems that require an interdisciplinary approach in the food and beverage production chain.

The program is structured to provide knowledge related to:

• The foodstuffs chemical-physical and nutritional qualities, their components and industrial processes suitable for the food and beverages preparation, transformation and conservation;
• The analysis of the actors, the transformations and trends in the food industry and in the consumer habits (preferences, methods of consumption, sustainability, distribution);
• The context and social, economic and environmental effects of production methods and food regulatory policies.

Applying this knowledge, the food engineer is able to:

• Analyze, design and manage the production, transformation and distribution processes in the food sector, with particular attention to:
• Unitary food production technologies and operations
• Planning and production control methods with a lean perspective
• Food safety management and microbiology techniques
• Quality management techniques
• Conservation and packaging technologies
• Plant energy optimization
• Food logistics and traceability (supply chain management / logistics)
• Perform an economic and environmental and social sustainability assessment of the product and process in the food industry.

Therefore, the program is structured in 4 semesters allowing the student to acquire the knowledge to achieve specific learning objectives.
The Master Degree Program is aligned with the teaching methods of the Dublin descriptors adopted at European level. The comprehension skills and the judgment autonomy will be verified through written and oral exams as well as with the development of individual and group projects. The ability to apply and understand knowledge will be verified through reports preparation following participation in experimental laboratories and project activities included in the training path. Periodic presentations will be carried out to assess the development of communication skills. Finally, the ability to learn autonomously will be verified during the activities planned for the final examination (Thesis). At the end of the program, the graduate will know how to select and use the methodological and technical tools to face, with innovative point of view, the problems related to production processes, process management, equipment design, material’s choice and management of components in normal or aggressive working conditions, product residual life.