Course overview

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Sustainable food

The Master's Degree Programme in "Agri-food sustainability" (Class LM-69) provides a solid preparation in the field of agricultural sciences and technologies. Through a multidisciplinary syllabus aimed at achieving high food production (but at the same time being attentive to the environment, producers and consumers), students will be taught in accordance with the sustainable vision of “one health”.

After completing the Master’s programme, graduates will be able to plan and manage agricultural production, with a particular focus on improving the quality of supply chains. Graduates will have acquired a broad agro-ecological vision, including in the marketplace, developing and managing the innovation of companies and agricultural supply chains. At the same time, graduates will also be attentive to post-production processes and to the impact that agro-food products can have on human health.

Nine departments contribute to the Master Programme: Earth and Environmental Sciences (the Managing Department); Biology and Biotechnology; Civil Engineering and Architecture; Public Health Experimental and Forensic Medicine; Pharmaceutical Sciences; Chemistry; Physics; Law; and Economics and Business Sciences.

 

    THE TWO CURRICULA

    The first curriculum is oriented towards agricultural production systems based on agro-ecology and, more generally, on sustainable agriculture. The teaching and field activities will deepen the students’ knowledge on topics related to crop species and pathogens. For example, looking at the interactions and effects of insects, fungi and weeds, and the potential for sustainable control of these pests for both the environment and for food production. Moreover, design and planning skills of the rural territory are included in the programme, jointly with the application of mathematical models and IT and telematic tools.

    The second curriculum pays particular attention to post-production (in view of high organoleptic and nutritional quality), distribution, and the food industry, in order to better guide farms and their activities towards new production and markets. The teaching and field activities involve the acquisition of operational and managerial knowledge on the post-harvest conservation and treatment of products, as well as the impact they can have on human health. Moreover, teaching of techniques for quality control of various production chains and for the industrial sector are included in the programme.

     

    TEACHING AREAS

    • Agronomic: with a classical approach, but at the same time mindful of the issue of sustainability.
    • Biological-ecological: to present agricultural activities within an agro-ecological, ecosystem and environmental sustainability framework.
    • Chemical: for an exhaustive outline of new products and technologies that allow the development and use of “green chemistry” for plant protection products.
    • Engineering: technologies for precision farming and optimisation of web and social platforms (e.g. Search Engine Optimisation, Search Engine Marketing) aimed at the electronic marketing of agricultural products.
    • Medical-nutrition area.
    • Economic: to understand the specific skills required for local and global markets, in order to improve the activities of agricultural enterprises both with a short supply chain and at a global level.
    • Legal: to have a complete knowledge of national and community legislation.