Course objectives

The Master's Degree Programme aims to train food experts who can plan and manage agricultural production under different contexts (e.g. technical, social, economic, institutional).

Learning outcomes aim at acquiring knowledge in:

• biology, physiology and genetics of food production, harmful agents and their interaction in the ecosystem;
• innovative and sustainable production, conservation and transformation methods of crop species and the impact on the chemical-physical and sensory characteristics of agrifood products;
• innovative strategies, solutions and methods for the quantitative-qualitative improvement of agricultural production, and adaptive defence against biotic and abiotic stresses via a more sustainable use of natural resources to reduce the impacts on the environment and human health;
• new strategies and methods to introduce innovation in agrifood production and processing;
• principles for sustainable agrifood production and innovative solutions to reduce the impact of agriculture on the environment, with an emphasis on the risks and opportunities that rural areas may encounter;
• key principles of marketing applied to the agrifood sector, with a focus on innovative products, national and international markets and their evolution;
• key principles of law related to agrifood production and commercialisation, protection and promotion of technological innovation, including ethical principles.