Food and Beverage Innovation and Management

Food and Beverage Innovation and Management (FABIAM)

Area	Agriculture
Degree code	LM-70 – Food Science and Technology
Language	English (level B2)
Admission	Free – the adequacy of students’ knowledge will be tested
Venue	Ancona
Lectures	On site

Features and aims of the course

The course aims to train master’s graduates able to perform advanced technical tasks and management activities in the production, processing, storage, distribution and administration of food, beverages, food supplements, functional food, ingredients, enzymes, technological aids, food additives and flavouring agents. The fundamental objective of the master’s graduates’ professional activity is management, including coordination and guidance, of activities aimed to continuously improve food and beverages from the safety, sensory, nutritional, and economic point of view, with the final goal of adopting and proposing process and product innovations, in respect to environmental compatibility and sustainability.

LEARNING OBJECTIVES

Subjects concerning the safety and quality of raw materials and finished food products, including advanced knowledge on biochemical and microbiological aspects related to the composition of raw materials, traceability, risk evaluation and management, knowledge of the current legislation concerning food safety and quality. Subjects concerning food processes and technologies, which are going to introduce students to the innovation of processes and products and to the topics related to the environmentally sustainable rationalization of processes.

YOUR FUTURE CAREER OPPORTUNITIES

You will be able to exploit your expertise:

in the liberal profession
in the enterprises of the agro-food sector and in businesses connected to it (production and marketing of machines, systems and services for agro-food industry)
in the mass retail channel
in public and private organizations, carrying out, for various purposes, activities such as control and certification for the protection and improvement of food production service companies for the mass catering (canteens, schools, hospitals, etc.)