Food Sciences for Innovation and Authenticity Free University of Bozen-Bolzano

Overview

The Master in Food Sciences for Innovation and Authenticity at Free University of Bozen-Bolzano  is a joint initiative with the Universities of Parma and Udine, known worldwide for their excellence in higher education in the field of food sciences.

The course aims at training professionals who are able to work confidently in areas of food sciences, such as technology, engineering, microbiology, chemistry and sustainability.

Key facts

After the first year, you can choose among four different profiles:

• Applied Food Engineering (offered at unibz);

• Food Quality and Management (offered at University of Udine);

• Nutrition Sciences (offered at University of Parma);

• Food Chemistry (offered at University College of Cork, Ireland).

Employment prospects

• Graduates of the programme are placed in companies in the food industry, and specialise in research and development; food processing; product design and development; management and control of food processing; food automation technology; the development of methods to guarantee food authenticity; quality control; and the development of innovative processes to enhance the nutritional value of foods and the sustainability of the food chain.

• The course provides students with the tools to pursue a career as a consultant or to work in managerial roles, mainly in the food industries, and in companies that link the food supply chain, from manufacturing to storage and distribution, including large-scale retailers, and public and private centres dedicated to planning, managing and improving processes.  

• Graduates design and innovate all food processes and products to guarantee and enhance the sensory, nutritional and sustainable quality of the food chain.