Master Degree in Food and Beverage Innovation and Management

 

Location: Ancona
Access: Open access
Course Class: LM-70
Type: Master Degree (2 years)


 

The course of study in short

 
 

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.

Link: https://www.d3a.univpm.it/lm_fabiam.2223

 

Professional profile and employment opportunities

Food Technologist 

Function in a work context:

For skills acquired and developed in the curriculum, the Graduates in Food and Beverage Innovation and Management can work as professionals in companies that, at different levels, deal with: production, processing, storage and distribution of food, drinks, foods for special purpose, supplements, functional foods, ingredients, enzymes, processing aids, food additives and flavorings. Their skills are also required, in public and private organizations that carry out analysis, control and certification for safeguarding and promoting food production. Graduates can also work in companies related to the production of food, which provide materials, facilities, equipment and services.
Graduates in Food and Beverage Innovation and Management can find job placement in companies and other production businesses, laboratories, public and private organizations with the following special features:
- Development of innovation of processes and products;
- Design and development of new ingredients and formulations;
- Design and development of new types of services in mass catering;
- Design and development of new distribution strategies;
- Programming, management, control and optimization of the production processes of foods and beverages, foods for special purposes, supplements, functional foods, ingredients, enzymes, processing aids, food additives and flavorings;
- Development of procedures for quality assurance and certification of products and processes;
- Assessment of the environmental impact of processes and the development of strategies to reduce the main categories of impact;
- Management of control laboratories, also in relation to issues of harmonization of rules and the requirements of the free movement of goods.

Skills associated with the function:
At the end of the study program graduates will:
a) Consolidate the cultural foundation and master the scientific method and general strategies of problem solving;
b) Acquire knowledge in:
- Designing strategies and sustainable management (environmental, economic and social);
- Designing, development and preparation of new foods, beverages and formulations in respect to traditional Italian and Mediterranean agro-food;
- Designing, developing and preparing new conveniences in mass catering;
- Designing, developing and preparing supplements, functional foods and novel foods;
- Methodologically analyze consumer demand;
c) Acquire skills in:
- Carrying out complex coordination and supervision in the agro-food sector, in the GOD (Great Organized Distribution), in public and private organizations of control and certification;
- Managing consultancy in the field of food and beverage for private companies and public institutions;
- Conducting interdisciplinary research projects in food science and technology at level of excellence;
d) Develop personal skills in communication and multidisciplinary teamwork and judgment, both on technical and on human and ethical level.

Employment opportunities:
The Master degree allows to access to the State Exam to obtain the qualification to the regulated professions of Food Technologist (ISTAT code 2.3.1.1.4) (Law n. 59, 18 January 1994, n. 59) and Doctor of Agronomy and Forestry (ISTAT code 2.3.1.3.0) (DPR 5 June 2001, n. 328). Exercise of the regulated professions is conditional upon the achievement of approval (passing the State Exam) and the enrolment in the professional register.
Directive 2005/36/EC relative to recognition of professional qualifications also provides the right of establishment and the freedom to provide services to citizens of the 27 Member States of the European Union (EU), as well as citizens of Iceland, Norway and Liechtenstein, who wish to pursue a regulated profession in a Member State other than that in which they obtained their professional qualifications, either as self-employed or as employees.
Therefore, the professional activity of Graduates in Food and Beverage Innovation and Management can be practised:
- In the liberal profession, also performed in professional studies;
- In the enterprises of the agro-food sector and businesses connected to it (production and marketing of machines, systems and services for agro-food industry);
- In the mass distribution circuit (GOD);
- In public and private organizations, carrying out, for various purposes, planning, analysis, control, certification and scientific investigations for the protection and improvement of food production (Assessorati all'Agricoltura, Camere di Commercio, Services and national and regional agencies operating in the agro-food industry);
- In national and international institutions performing studies and researches on issues of agricultural and food policies, food security and food aid programmes (FAO, World Bank, OECD, European Commission, etc.);
- In training institutions;
- In the wholesale trade of food and beverages;
- In hotels, restaurants and service companies for the mass catering (canteens, schools, hospitals etc.);
- In the holdings dealing with wine-making and oil extraction and processing;
- In business organizations (Federalimentare, agricultural organizations, etc.).
- In public administration (University, High School, local authorities, etc.), subjected to specific authorization and exceeding the competitions required by law.
The graduate can continue the training in congruent research doctorates or specialization schools.

 
 
 
 
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