Graduates of the course will:

- Possess a thorough knowledge of the biological and technical processes that determine the production of foods of plant and animal origin;

- Be able to manage production processes and identify technological solutions or changes to procedures that are necessary to comply with European regulations or commercial specifications regarding safety, in accordance with international regulations;

- Possess a systemic knowledge of environmental, chemical-physical, biological, microbiological factors that are involved in the phenomena of degradation, fermentation, physical, chemical and enzymatic transformation of raw materials and foodstuffs as well as their consequences on shelf life, nutritional and anti-nutritional properties, rheological and sensory characteristics;

- Be able to correlate sensory data to food composition and to transformations derived from cooking and / or treatment methods;

- Be able to identify conditioning, storage and packaging systems suitable for new commercial requirements, guaranteeing where possible the enhancement of those peculiar characteristics that contribute to the typicality, even in terms of image, of the individual products;

- Be able to: a) evaluate the impact on the consumer, in terms of sensory and functional properties, nutritional quality, and safety, of food processing processes and of the different types of cooking; b) consequently, modulate the processes and formulations and, if necessary, to replace or reduce ingredients that are traditionally used (eg nitrites in processed meat products);

-  master the economic processes related to the different food sectors with reference to the dynamics of supply and demand;

- be able to know and value in a scientific way the individual and interactive weight of the variables that contribute to the concept of "territory" with regard to typical productions so as to be able to modulate and manage them optimally even in a territorial, social, productive, technological and economic in continuous evolution;

- Understand the rooting of food culture in the literary and pictorial tradition as well as in the media in the current era;

- Possess adequate skills and tools for communication (scientific dissemination, journalistic activity) also at professional level and information management in the gastronomic and food sector;

- Be aware of Community policy for the quality of food production and consumer protection.


The study path starts from the experience gained as a Degree Course in Gastronomic Sciences activated in Class L / 26, from a constant confrontation with trade associations and from the recent consultations with the social partners.

The course  is structured on a double scientific-and-humanistic track where the study of basic subjects is functional to the application in the food and wine field. From the beginning of his career, in fact, the student  uses the basic skills and scientific formation to deal with the applications necessary to obtain a "professionalizing knowledge".

The courses offered can be divided into seven macro-areas. The first three basics: Mathematics and Chemistry, Memory, Biodiversity. The following four are applied: Production and Food Technology, Art and Communication, Biomedical and Nutrition, and Agri-food Economics.

Free choice courses allow the student to deepen the food and wine education or to develop his cultural interests and his professional orientation towards the four macro-areas indicated above.

The course promotes the knowledge and ability to use the English language to promote students international mobility, within the frame of prior agreements between institutions.

The course promotes a balanced organization of teaching activities in order to allow students to prepare for exams on schedule; to this end, supplementary teaching activities are offered and written exercises, in-course tests and personal and group reports are carried out to stimulate work skills among peers.

In the final exam the student must demonstrate the acquired ability to apply the knowledge and methodologies learned during the three-year studies to a limited topic, and the ability to structure independently a conceptually articulated text also using new technologies (audio-video).

The student acquires, at the end of the course, an adequate cultural education that will allow him to apply the technical-scientific skills and the logical-argumentative, critical, information analysis and data, and relational skills in a conscious and autonomous way.

The basic training offered by the course is a solid premise for possible in-depth studies in the various areas of gastronomic sciences, with specific attention to its contemporary development.