Master’s Degree in Food Science and Technology

The Master's Degree in Food Science and Technology, class LM-70, is a course of the University of Naples Federico II, offered by the Department of Agriculture. It aims to train experts in research, design, development and innovation in agri-food processes, combining theory with operational practice through internships and university exchanges, in a sector in which quality, safety and product innovation are central. The food sector requires skills in chemistry, microbiology, process engineering, safety and quality. The master's degree deepens its advanced aspects and prepares students to design new products, improve existing processes and manage production, with attention to both technological and managerial aspects.

The study plan is worth 120 credits over two years: 81 credits come from ten compulsory exams and 39 credits from elective exams, language activities, internships and the final exam. Two profiles are provided, one in Management and one in Product and Process Innovation, which make it possible to steer the programme towards the organisation of companies or towards technological development. The course takes place in person in Naples. The language is not stated and is presumed to be Italian. The internship activities are integrated into the teaching plan. The study plan is precisely defined: ten compulsory exams for 81 credits and 39 free credits for elective exams, language activities, internships and the final exam. The two profiles, Management and Product and Process Innovation, make it possible to choose between a more organisational orientation and a more technical one. University exchanges offer experiences abroad.

The aim is to prepare professionals for ingredient, processing, preservation and food distribution companies, public and private consulting bodies, national and international research roles, quality control and product development. As the entry qualification the page cites graduates in Food Technology or qualifications equivalent in terms of educational objectives. The price, start date, selection, places and scholarships are not given and must be checked in the university's official call for applications, together with the curricular requirements needed for admission. The career opportunities include ingredient, processing, preservation and distribution companies, public and private consulting bodies, national and international research, quality control and product development. Costs, deadlines, places and language of teaching are not given: to check them the official call for applications of the Department of Agriculture must be consulted. It is also advisable to check with the department which internships are actually available, how many credits are recognised for each and how the final exam provided for in the study plan is conducted.