Master's degree in Agri-Food Biotechnology

The course is focused on the problematics and interactions among product, process, storage and packaging within the production processes of the food industry. Aim of the course is to provide the students: • basic knowledges and skills to understand how to deal with the food production problematics; • technical skills to set up and define the most appropriate technological processes and operations needed to achieve and optimize the quality characteristics of a food product; • basic knowledges about properties and characteristics of food packaging materials to select the most appropriate ones, taking into account the production process. The course comprises 5 CFU of frontal teaching and 1 CFU devoted to solving practical numerical exercises and to conducting technical visits to food production plants. The course is focused on the problematics and interactions among product, process, storage and packaging within the production processes of the food industry. Aim of the course is to provide the students: • basic knowledges and skills to understand how to deal with the food production problematics; • technical skills to set up and define the most appropriate technological processes and operations needed to achieve and optimize the quality characteristics of a food product; • basic knowledges about properties and characteristics of food packaging materials to select the most appropriate ones, taking into account the production process. The course comprises 5 CFU of frontal teaching and 1 CFU devoted to solving practical numerical exercises and to conducting technical visits to food production plants.