Food Science and Technology

The course aims to train professionals with the scientific basis and the theoretical and practical preparation necessary to carry out planning, management, control, coordination and training activities in the fields of production, research and development, conservation, distribution and administration of food and beverages. The course is divided into two curricula:

• Food Technologies (held in Viterbo);
• Quality and Enhancement (held in Rome).

The two curricula provide for common training activities in the areas of food technology, food microbiology and food law that can be joined in attendance (for students of the University of Tuscia) or in synchronous remote learning (for students of Sapienza University of Rome).

Thanks to the flexibility of the courses, to the credits of the affine and supplementary activities and to the credits for elective activities, the master graduate in Food Science and Technology can complete his study path based on his own cultural and professional interests, as well as on the need to complement them.

• Food industries and companies related to the production, processing, storage and distribution of food products;
• Public and private bodies that carry out planning, analysis, control, certification and scientific investigations for the protection and enhancement of food production;
• Educational institutions and freelance jobs.

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