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Introduction to the Master's Degree in Food Science and Technology

The Master's Degree in Food Science and Technology is a second-level degree program that aims to form a professional profile known as the "Food Technologist and Biotechnologist." This professional is expected to have a comprehensive and coordinated vision of food and beverage activities, from production to consumption.

Professional Profile

The graduate of this program will be able to:

• Perform programming, management, control, coordination, and training activities in food and beverage production, conservation, distribution, and administration.
• Improve food production in economic and qualitative terms, ensuring the sustainability and eco-compatibility of industrial activities.
• Certify and enhance food production, including typical and traditional products.
• Manage innovation, adapting to scientific and technological evolution in the food sector.
• Implement, manage, and update international, community, and national regulations regarding food safety.
• Manage and control the use and innovation of materials and objects in contact with food, ensuring the safety of food production.
• Conduct food education activities in public primary and secondary schools or in regional and national reference centers.

Program Coordinator

The program is coordinated by Professor Francesco Caponio, an Ordinary Professor in the Department of Soil, Plant, and Food Sciences (Di.S.S.P.A.).

Program Details

• Class of Degree: LM-70
• Access: Open access
• The program is designed to provide a comprehensive education in food science and technology, covering aspects from production to consumption, and including management, innovation, and safety.

Regulations and Manifestos

• Didactic Regulation: Available for consultation
• Manifesto of Studies: Published annually, it outlines the program's structure, courses, and requirements.
• Other Regulations: Include rules for "Other Useful Knowledge for Job Placement - 3 CFU"

Programs and Teachers

• Teaching Programs: Detailed programs for each course are available.
• Elective Courses: Students can choose from a variety of elective courses to tailor their education.
• Teachers' Curricula: Information on the academic and professional background of the teaching staff is provided.

Didactic Activities

• Calendar of Didactic Activities: A calendar outlining the schedule of lessons, exams, and other academic activities.
• Lesson Calendar: Specific dates for lessons and exams are provided.
• Calendar of Exemptions, Profit Exams, and Graduation: Important dates for exams and graduation are listed.
• Disposition of Classrooms and Didactic Spaces: Information on the allocation of classrooms and study spaces.

Thesis

• Regulations and Forms for Thesis: Guidelines and forms for the preparation and submission of the thesis are available.

Other Information

• Orientation Desk, Welcome, and Tutoring: Support services for students, including orientation and tutoring.
• Job Placement UniBa: Assistance with job placement after graduation.
• Students with Disabilities/DSA: Support services for students with disabilities or specific learning disorders.
• National Order of Food Technologists: Information on the professional order for food technologists.
• Puglia Order of Food Technologists: Regional professional order for food technologists.