Prerequisites for the admission.

Admission to the degree programme in Food Science and Technology is subject to the possession of a secondary high-school diploma or other study qualification obtained abroad and deemed suitable.
To successfully follow the degree programme, it is desirable to possess adequate knowledge of basic mathematics and general chemistry.
A basic knowledge of the main laws of physics and biology are also useful. In addition, a fair general knowledge is required and the common qualities of logic, oral and written expressiveness without hesitation and mistakes are required. As the Programme is planned at local level, enrolment is subject to passing a compulsory entry test aimed at ascertaining the disciplinary knowledge listed above (Basic mathematics, chemistry, physics, biology, comprehension of the text). The methods and dates of the mandatory entry test will be indicated in the notice that will be published and available on the website http://www.unimore.it/bandi/StuLau-Lau.html

Educational goals

The degree program in Food and Agricultural Sciences and Technology aims to provide knowledge and professional training skills to ensure a comprehensive view of agrifood production activities and general related topics, from production to consumption. For these reasons the degree program is organized as a combined degree. The program includes two years that are common to all students, guaranteeing a solid base for the combined degree, and a third year divided in two programs. This allows students to acquire the basic knowledge and methodological tools and provide a foundation for their training. The focus is on core subjects, which are mathematics, physics, chemistry and biochemistry, and biology. Agricultural (plant and animal) protection and production are more qualifying subjects, though they are still completely interdisciplinary. Fundamentals in foodtransformation and economy complete the first two years that are common to all students. In the third year, students can specialize their training by choosing between two areas of possible study. These two paths develop organically from the common twoyear period, and the common SDSs determine the continuity between the two specializations and the first two years. The curricula, without anticipating the strictly specialist content of the Faculty's secondcycle programs, provide the fundamentals and cognitive tools to enable access to further education programs, even at other Italian campuses, based on individual student aptitude. Curriculum A This curriculum explores some common issues covered in the first two years regarding the processing of agricultural products. The study of core subjects(Food Engineering and Microbiology) will be followed by an analysis of the important production chains (products of animal origin, grain derivatives, wine products), which will be studied in terms of processing, as well as the production of raw materials. The chemical and sensory analysis of foods completes the curriculum of this specialization. Curriculum B This curriculum completes and explores some of the common subjects covered in the first two years, regarding animal and plant production in more detail. It is developed through the study of plant soil environment interactions (with Plant Physiology and Agronomy), genetic improvement, agronomics, applied entomology, environmentallycompatible protection and production, and animal nutrition. It also includes the study of Fruit and Vegetable Production, with a focus on new minimally processed products and notions of agricultural engineering.

Communication skills

Graduates are able to provide and refer information effectively, also in English or another European language other than Italian. They can also move into the work world and interact with colleagues, and professionals in similar fields. These competencies are developed during classroom exercises, and organized seminars, as well as during training activities that involve the preparation of written papers and their oral presentation. During exercises and seminars, students are encouraged to speak in front of the class to improve their ability to describe in a clear and understandable way any questions and / or requests for clarification on specific topics. The development of communication skills will be evaluated during the course of their internship and final report, and during the preparation and defense of their final dissertation.

Making Judgements

Upon completion of their studies, graduates can: • formulate judgments independently on issues affecting their profession; • gather all necessary information, and assess the implications on production; • implement procedures to improve the quality and efficiency of agrifood production, which also includes environmental sustainability and ecocompatibility. These competencies are developed by attending tutorials and organized seminars, writing papers in core subjects and elective subjects that include them in their curriculum, as well as completing an internship and a task assigned by the supervising professor in preparation for the Final exam. The level of independent thinking is assessed by evaluating the curriculum and the degree of student autonomy and ability to work, also in groups, on the assigned task in preparation for the internship and the final examination. Evaluating the student's choice of courses for the other 12 credits (see below) will be a determining factor in this assessment.

Learning skills

Graduates are able to keep abreast of knowledge in the industry, using traditional tools and new information technologies, and direct their knowledge towards solving the many problems that can arise along the production chain. Overall, this program refines these skills. Individual studying, classroom and laboratory work, internships, writing papers and a final dissertation in particular, contribute to this aim substantially. Assessments are carried out through tests in the listed subjects.

Knowledge and understanding

Sufficient fundamental knowledge of mathematics, physics, chemistry, biology and computer science, summarized in the following expected learning outcomes: • full understanding of the concept of function and the basic principles governing differential calculus and integral calculus for real functions of a real variable, with particular reference to the concepts of limit and continuity; • knowledge of the fundamentals of statistics regarding sampling and data management • knowledge of the composition of structure of matter and the role of chemical bonds and structure on the properties of material; • an understanding of the chemistry and biochemistry of natural and processed substances • an understanding of the fundamental aspects of the biology and genetics of prokaryotic and eukaryotic organisms. • Understanding the relationship between biological issues, crop farming or livestock farming, and quality of agrifood products; • understanding the fundamental aspects for the fight against adversity in the field of agrifood • possess logical and cognitive tools to understand the main operations in the field agrifood, and the importance of the production process on the quality of the product; • awareness of how the concepts acquired in other subject areas for quality management complement each other;Familiarity with the major economic theories of supply, demand, production and trade • understanding of the fundamental characteristics of the agrifood industry, distribution and problems regarding agrifood markets on EU and international levels; • knowledge and ability to interpret legislation, concepts and methods of quality in the agrifood industry. These competencies are provided through lectures, classroom exercises, theoretical and practical courses, seminars, and educational field trips that are laid down in the Study Program. . The achievement of expected learning outcomes is mainly tested through oral and written exams, oral presentations and course tests.

Applying knowledge and understanding

This skill is put to use by applying the students' knowledge of basic notions to the entire agrifood production chain. In other words, the graduate has acquired: • familiarity with the use of physical quantities according to the International System; «integrated the principles and laws of mechanics, electromagnetism and transport phenomena; • integrated the basic economic concepts: the definition of needs and assets, the interpretation of an agrifood business financial statement • computer skills and knows how to gather and organize technical and scientific data using electronic tools. The graduate can also: • Use and interpret simple chemicalphysical and chemical measurements in the agrifood sector;• distinguish between prokaryotic and eukaryotic organisms through scientific observations; • understand the structurefunction relationships in biological systems (including food) and how they change during conservation and processes • grasp the fundamental aspects of integration and regulation in metabolic flows; • implement protocols for the inspection, testing and product quality and suitability controls, which include the use of instrumental measurements; • apply techniques in the fight against adversity in the agrifood sector • use the appropriate tools to control and manage quality and operate in compliance with a quality system that adheres to ISO 9001:2000 and subsequent updates; • use a computer. The development of these skills is achieved through the critical reflection of the texts assigned for individual study and is also stimulated in classroom activities. The development of these skills also requires studying research and application cases presented by the professors, completing practical exercises in the laboratory and in the field, carrying out bibliographic research, completing compulsory individual and / or group projects in core subjects and elective courses included in the curriculum, as well as an internship for the final exam. All progress is constantly assessed by means of written and oral examinations, reports and exercises that require students to carry out specific tasks that demonstrate their command of tools, methodologies and critical autonomy. Furthermore, the internship involves an additional test, that involves having the student submit a report to his/her supervising professor.