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The second-level Master’s degree aims to train specialists with interdisciplinary knowledge in the technological, medical, biological, and chemical fields, suitable for recruitment in the productive system of food manufacturing companies, research and development laboratories, and consulting firms, having a broad and fully-comprehensive overview of the factors that dictate choices in the development of new food products or reformulation of existing ones. The syllabus of the Master’s course also takes into account the factors that influence food industry production choices, arising from new consumer demands, lifestyle changes, food-related illnesses and the effects of globalisation on the ethnic composition of the population.


Last update: 13/06/2016 09:14
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