1. Food System and Legislation (5 ECTS)
Food System - An online module “Introduction to the Food System” as the first module of the first semester of Food System Master of Science Programme - EIT Food (3 ECTS) Food legislation (2 ECTS)
2. Food and Human Health (7 ECTS)
Probiotics and prebiotics (2 ECTS) Chemical composition of dietary fats and their impact on human health (2 ECTS) Innovative healthy foods I (0.5 ECTS) Gut microbiome and its interactions in the human body (0.5 ECTS) The antioxidant defense system (0.5 ECTS) Dietary advanced glycation end products and their relevance for human health (0.5 ECTS) Adverse reactions to food - allergy and intolerance (1 ECTS)
3. Innovative Food Technologies (5 ECTS)
Innovative food technologies (2 ECTS) Food microbiomes (1 ECTS) Emerging delivery systems for bioactive food components (0.5 ECTS) Restraint of non-enzymatic protein and lipid oxidation in food (0.5 ECTS) Omics analysis in food transformation (1 ECTS)
4. Chemical and Microbiological Indexes for Quality and Safety of Foods (7 ECTS)
Foodborne pathogens in the food system (2 ECTS) Microbiological risk assessment (0.5 ECTS) Chemical contaminants in the food system (2 ECTS) Cholesterol oxidation products (oxysterols) and their relevance for human health (1 ECTS) Protein lipoxidation: basic concepts and emerging roles (0.5 ECTS) Omics analysis of oxysterols (0.5 ECTS) Proteo-lipidomics (0.5 ECTS)
5. Business case scenario (16 ECTS)
6. Training (18 ECTS)
7. Thesis (2 ECTS)
TOTAL (60 ECTS)

 

The Master prepares a class of highly qualified professionals to pursue a career in different areas of the food industry, such as research and development, quality assurance, quality control, technical management, production management, management nutritional aspects and food regulation, food communication (corporate, media & press, promotional...).

  
This second-level postgraduate degree (Second level Continuing education program) aims to have training specialists with interdisciplinary scientific knowledge in the technological, nutritional, biological, and chemical fields that allows to contribute further to the production system of a food company, research and development in a laboratory or a consulting division, as well as to have a broad vision of the factors influencing new food products or their reformulation. The academic background provided by the program will allow post-graduates to use their skills to manage, with an international and innovative approach, the research and development of new food products, with particular attention to product and process quality. 

A multidisciplinary approach and international perspective characterise the teaching activities. The Master prepares a class of highly qualified professionals to pursue a career in different areas of the food industry, such as research and development, quality assurance, quality control, technical management, production management, management nutritional aspects and food regulation, food communication (corporate, media & press, promotional...).

Classes will start on 14 October 2024.

October 2024 - February 2025	Classes and exams - Cremona campus
February - June 2025	Business case - Ferrero research centre, Alba (CN)