Objectives and Methodologies

- General

The course of study leading to a degree in Food Engineering, suitable for Bologna, aims to train graduates with solid scientific and technological knowledge regarding the characteristics and composition of most food items, ensuring the application of knowledge and expertise to activities of a professional nature of Food Engineering, in order to better meet the demands of the labor market and business needs.

- Specific

Know the basic principles of Food Engineering;

Define the concepts, theories and methods of Food Engineering;

Presenting skills related to qualitative characterization of raw materials of plant and animal origin;

Present skills in specific areas such as technology of milk, meat and fish, wine, olive oil and vegetable oils and fruit and vegetables, being able to solve problems and develop their own training throughout life;

Demonstrate ability to perform quality control of raw materials, products under development and finished product;

Demonstrate ability to implement quality systems and food security within the framework of existing legislation;

Present in the global context and social ethical and professional responsibilities;

Exercising Food Engineering and controlling the activities of production and distribution of food to ensure the legislation.

- Methodologies

Teaching strategies based on contact hours, independent work in research and research, encouraging self progression of student knowledge of science involved in mentoring and guidance in practical work and laboratory. In order to achieve success with this new concept of teaching, the curriculum of the degree in Food Engineering and methodologies associated with it, rely on the use of teaching materials for advanced, cutting-edge knowledge in the specific area of ​​training and developing a professional approach to work.