Master of Science degree
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Food and Beverage Innovation and Management

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Academic year 2023/2024
Department of Agricultural, Food and Environmental Sciences
Università Politecnica delle Marche
EQF level: 7
Degree classification: LM 70 - food industry
Field of study: agriculture, forestry and veterinary
Place of teaching
ancona (AN), italy
Teaching
Mix of online and classroom-based mode
Languages in which the course is held
English
University formative credits
120
Cost
Not specified

Course contents

The Master's Degree curriculum in "Food and Beverage Innovation and Management" aims to train professionals able to perform technical tasks and advanced management activities in food and beverage production, processing, storage, distribution and administration. Fundamental objective of professional activities of Graduates is management, including coordination and guidance, of activities aimed to continuously improve food and beverages from the sanitary, sensory, nutritional, and economic point of view, with the aim to adopt and propose innovations in production processes, in respect to environmental compatibility and sustainability. Even in the agro-feed sector most of the innovations are in fact driven by keyword "sustainability", in its multiple economic, environmental and social aspects. In particular, the modern skills of a Food Technologist should include a deep knowledge of strategies of environmentally sustainable rationalization of processes and energy sources, including the management of waste and waste processing, and the knowledge of regulations regarding the environmental performance of a product and the communication of this performance.
Moreover, the curriculum intends to give the graduate the ability to combine innovation and sustainability in Italian food tradition, and more generally, in the Mediterranean one, aspect that contribute to identify the curriculum as unique at the national and European level.
The professional activity of graduates takes place both as freelancers and in companies that, at different levels, deal with: production, processing, storage and distribution of food, drinks, foods for special purposes, supplements, functional foods, ingredients, enzymes, processing aids, food additives and flavorings. Their skills are also required in public and private organizations monitoring and certifying protection and improvement of food production. Graduates demonstrate their professionalism also in companies related to the production of food, which provide materials, equipment, facilities and services.
These specific objectives are achieved through a multi-disciplinary training in fields of science, technology, management and law, which allows to train professionals able to work in production and services sectors, both strongly varying on the basis of legislation and expectations of consumers/users changes. The education offering of the curriculum is especially designed to create graduates with high capacities of information integration: the cultural background of a Food Technologist is characterized by a strong multidisciplinary approach, but it is only through the ability to integrate the multiplicity of knowledge that is possible to have professional skills and attitude to problem solving.
Along with the conventional method of teaching, linear transmission of knowledge is accompanied by the use of the LMS (Learning Management System) technology platform "Moodle", for the development of blended training courses.
Page of the course on the University's website

Teaching

Place of teaching
ancona (AN), italy
University formative credits
120
Teaching
Mix of online and classroom-based mode
Languages in which the course is held
English

Admission requirements

Type of degree required
1st Level Degree, 2nd Level Degree
Foreign language skills
English
Other educational requirements

- Knowledge required for access -
There are no restrictions to admission to the Master degree programme in Food and Beverage Innovation and Management, as per the requirements established by law.
1. Curricular requirements
To attend the degree course in Food and Beverage Innovation and Management, candidates must have a degree obtained in the L-26 class ?Food Science and Technology? or corresponding degree of previous regulation.
Graduates of other courses, also obtained abroad, may be admitted to the Master degree programme after verifying the suitability of the candidate's education for admission to the course, following the procedures laid down in the Regulation of the Master Degree.
2. Requirements related to linguistic knowledge (English)
Candidates must to satisfy at least one of the following alternatives:
a) English mother tongue;
b) High School Diploma obtained after the completion of a course of study of at least four years of duration and where English is taught as primary foreign language;
c) Bachelor degree (B.A. or B.Sc. or similar) obtained after the completion of a course of at least three years of duration and where English is taught as primary foreign language;
d) A certified minimum B2 level of English such as for example Cambridge ESOL First Certificate of English, IELTS 6.0, ETS TOEFEL IBT 87.
Candidates that do not have at least one of the above mentioned requirements will have the possibility to attend the Master degree programme after the mandatory attendance of a English course of 6 credits (ECTS) (intermediate level B2) foreseen in Other Activities.
Subject to curricular requirements, the admission to the Master degree programme in Food and Beverage Innovation and Management is subjected to the examination of the personal preparation, with particular attention to the knowledge and the skills needed to follow profitably the programme. The procedures are laid down in the Regulation of the Master Degree.

Admission

Cost
Not specified

Employment opportunities

Il CdS consente l'accesso agli esami di Stato per il conseguimento dell'abilitazione alle professioni regolamentate di Tecnologo Alimentare (Codice ISTAT 2.3.1.1.4) (Legge 18 gennaio 1994, n. 59) e di Dottore Agronomo e Forestale (Codice ISTAT 2.3.1.3.0) (DPR 5 giugno 2001, n. 328). L'esercizio delle professioni regolamentate è subordinato al conseguimento dell'abilitazione (superamento dell'esame di Stato) ed alla iscrizione al relativo Albo professionale.
La direttiva 2005/36/CE, relativa al riconoscimento delle qualifiche professionali prevede inoltre la "libertà di stabilimento" e la possibilità della "libera prestazione di servizi" ai cittadini dei 27 Stati membri dell'Unione Europea (UE), nonché ai cittadini dell'Islanda, Norvegia e Liechtenstein, che intendono esercitare una professione regolamentata in uno Stato Membro diverso da quello in cui hanno acquisito le loro qualifiche professionali, sia come lavoratori autonomi sia come lavoratori dipendenti.
L'attività professionale dei Laureati in "Food and Beverage Innovation and Management" si svolge pertanto:
- nella libera professione, anche svolta in studi professionali;
- nelle imprese del settore agro-alimentare e nelle aziende ad esso collegate (produzione e commercializzazione di macchine, impianti e servizi per l'industria agro-alimentare);
- nella Grande Distribuzione Organizzata (GDO);
- nelle Organizzazioni pubbliche e private, che svolgono, a vario titolo, attività di pianificazione, analisi, controllo, certificazione e indagini scientifiche per la tutela e la valorizzazione delle produzioni alimentari (Assessorati all'Agricoltura, Camere di commercio, Servizi e agenzie nazionali e regionali operanti nel settore agro-alimentare);
- nelle istituzioni nazionali, comunitarie e internazionali che svolgono studi e ricerche sui temi delle politiche agricole e alimentari, sulla sicurezza alimentare e lo sviluppo (FAO, World Bank, OECD, Commissione UE, ecc.);
- negli Enti di formazione;
- nel settore del commercio all'ingrosso di prodotti alimentari e bevande;
- in alberghi, ristoranti e società di servizi per la ristorazione collettiva (mense, scuole, ospedali, catering);
- nelle aziende dei settori oleicolo e vitivinicolo e nelle industrie ad essi correlati;
- nelle organizzazioni di categoria (Federalimentare, organizzazioni agricole, ecc.);
- nella pubblica amministrazione (Università, Scuola secondaria, Enti locali, ecc.), previa specifica abilitazione e superamento dei concorsi previsti dalla normativa vigente.
Il laureato nel CdS può continuare il percorso formativo in Dottorati di ricerca o Scuole di specializzazione coerenti.

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*Dati sul corso di studi
*Dati sulla classe di laurea Food industry (2)
Notes
Dati aggiornati a settembre 2022
Other editions of the same course
Academic year edition 2022/2023Academic year edition 2021/2022Academic year edition 2020/2021
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