Second Cycle Degree in Food Industry Engineering


Food Industry Engineering


The Master's Degree Course in Food Industry Engineering aims to create a professional capable of conceiving, planning, designing, and managing processes, systems, and services typical of the food industry with a focus on safety issues.

Safety is the prerequisite to ensure hygiene, product quality, best performance, and traceability of materials, technical economic and social sustainability.

The goal is the training of specialized professionals in the different stages of production, from the procurement of raw materials to the packaging of the finished product. On the other hand, food industry plants are facilities that combine the highest craftsmanship with integrated automation at very high performance, lately very rich in collaborative equipment.

Personnel in these companies often work in difficult environmental conditions due to thermo-hygrometric and environmental conditions that are very often detrimental to human health.
The main professionalizing aspects involve technical skills in relation to the design, management and optimization of production lines, including integrated plant management, monitoring and control of production and process parameters, and efficient resource management.

He or she will need to have specific knowledge of plant technology, including freezing, pasteurization, sterilization and packaging systems, as well as quality control techniques during production, with particular attention to hygiene and sanitation aspects attributable to prevention and reduction of cross-contamination, hygiene targets and industry regulatory constraints.

The new figure should always have a strong focus on innovation and have an integrated supply chain approach in terms of data management, traceability, energy management, and costs.


Prospective students