MSc in Food Engineering

Mission and goals

Food Engineering aims at developing a new food industry culture and at training master degree-level students who are able to solve problems and to innovate the value chain of the food and beverage industry. Food engineers acquire strong skills in:

• الصفات الكيميائية والفيزيائية والغذائية للأطعمة والمشروبات، والمنتجات ذات الصلة وهندسة العمليات.
• Analyses and management of the entire supply chain of the modern food and beverage industry.
• السياق والآثار الاجتماعية والاقتصادية والبيئية لأساليب الإنتاج والسياسات التنظيمية والاستدامة.

The program is interdisciplinary and focuses on the industrial food transformation technologies and on the analysis and modeling of the social, economic, and environmental effects of the production, from farm to fork.

Food engineering focuses on food and beverage processing, production, and preservation technologies; support the design of food products and production equipment; it takes care of quality management, certification and of food safety; it designs sustainable processes, considering the product life and the reduction of energy consumption connected with production and logistics.

The objective is to prepare culturally and professionally highly qualified technicians able to carry out and to manage activities related to research and design along the entire value chain of the food and beverage sector, operating at national and international level.