|Study location||Turin (Italy), Warsaw (Poland) & Stuttgart (Germany)|
|Type||Food safety, transparency, traceability, full-time|
|Nominal duration||No duration set (120 ECTS)|
|Course code||UNITO-UW-UHOH (FS,T&T)|
|Tuition fee||€18,000 per year
Participation fees are due per semester (€9000 per semester).
After being accepted by the programme, you will be offered to accept or decline the enrollment. When you accept the offer, you will be required to pay a deposit fee. The deposit fee will be deducted from the invoice for your first semester fee. If payment is not received within 7 days after accepting the offer, it is possible you will no longer be accepted within the programme.
The deposit fee is non-refundable.
In case you receive a scholarship, the deposit fee will be adjusted accordingly to 50% of your first semester fee, with 250€ as a minimum.
Bachelor diploma (or higher)
The students willing to attend the Master course in Food Science and Technology, (Food Systems curriculum), must possess a three years University level degree or a similar degree recognized by the regulations in force. BSc from these fields are eligible::
• Agricultural Sciences
The entry qualification documents are accepted in the following languages: English / Italian.
Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.
Documented language level of B2 CEFR is required (see the page “Admission requirements”)
After you have been selected for a path starting at UNITO; you will need to go through an online enrolment process at UNITO which will require you to provide the following documents:
Specific requirements for Non-EU applicants:
Send by email and take original documents along
Original/certified copy of your undergraduate degree achieved after at least 3 academic years or, as an alternative, original/certified copy of post-secondary qualification achieved in a non-academic institution granting access to the upper level of education provided with a certified translation into Italian (the translation into Italian is not required if the original document is issued in English, French or Spanish) and legalization (if required) and one of the following documents:
• original/certified copy of the degree program transcript of records issued by the foreign Institution/University, including marks and ECTS assigned to each exam, provided with a certified translation into Italian and legalization (if required). The translation into Italian is not required if the original document is issued in English, French or Spanish
• original/certified copy of the Diploma Supplement (if available), provided with legalization (if required). If you hold a Diploma Supplement, this document may be provided as an alternative to all documents listed above (undergraduate degree provided with declaration of equal value/statement of comparability and transcript of records)
• original of the Form A (“Modello A”) presented for the pre-enrolment at the University of Torino at the competent Italian Embassy/Consulate
• one authenticated photograph by the competent Italian Embassy/Consulate
• Italian fiscal code (“codice fiscale”)
• a photocopy of the application for residence permit
• a valid identification document.
The University of Turin reserves the right, at its sole discretion, to request further documents if necessary, for evaluating the applicant’s educational background.
This path focuses on Food safety, transparency, traceability
Food safety is a cornerstone of quality, healthy and excellence of the food. However, consumers have a reduced trust in the food sector. This is complicated by a highly fragmented food sector lack of transparency. State of the art analytical and biological methods, as well as systems to early detect harms in food, are essential for food safety. Digitalisation, analytics and biological data coupled with a data management processes will be instrumental to guaranty the safety of citizen and to gain trust in the Food System.
Semester 1 – Food safety of the whole value chain – University of Turin
Semester 2 – Food System Management – University of Warsaw
Semester 3 – AgriFood Science and Engineering – University of Hohenheim
Semester 4 – Thesis – University of Turin
Semester 1 – University of Turin – Food safety of the whole value chain
The main subjects covered in the track will be the food safety of the whole chain from production to consumption, with insights of foodborne pathogens physiology and virulence, food toxicology, food safety management systems. Problem solving exercise will be carried out in the field of food safety.
Overarching module: SPOC Introduction to the Food System
Semester 2 – University of Warsaw – Food System Management
The track Food System Management is offered for those who want to invent and develop innovative solutions for the food sector, and simultaneously to have an impact on the commercialization process. The goal of the track is to educate people with entrepreneurial and responsible mindset who are able to identify market needs and opportunities, and manage projects generating values for customers.
The track is prepared so that students, regardless of whether they had previously dealt with the theory and practice of management, are able to explore knowledge and develop skills in this discipline. The three designed modules cover the most crucial areas related to organisation management and the value chain.
The knowledge and skills obtained during this tack provide foundations to apply for job vacancies as: production management and logistics, processes optimisation for production and logistics. Other exemplary job positions would be those of: new products developers, analysts of the broadly understood agri-food sector, consultants and advisers, specialists in food quality assurance and in food security management. The studies/track will promote entrepreneurship and self-employment by enhancing start-ups development.
Overarching module: Summer School Entrepreneurship and Innovation in the Food System
Semester 3 – University of Hohenheim – AgriFood Science and Engineering
This track will cover the “front” end of the food system namely primary production principles as well as conversion and processing to value added ingredients and innovative food products. Some knowledge on use of byproduct streams will be provided. With primary production, a focus will be on agricultural technologies as well as some plant sciences. The module “AgFoodTech” provides an introduction and overview to the track, complemented by two electives from a pool of modules from the fields of food science or agricultural technology. IMPORTANT: students will be placed in elective modules by the UHOH team on the basis of availability, pedagogic fit and practicality of the combination.
Overarching module: Emerging Technologies Business Case Study