Course objectives
Outline, texts and goals
Access to further study
The title grants access to all 3rd cycle degree programmes (research doctorates as well as specialisation courses and 1st/2nd level masters) in accordance with the requirements established by the respective regulations.
Professional status
Agronomist and Forestry Graduate.
The Master's Degree Course in Agri-food Sustainability provides the skills and knowledge required for management positions in agricultural companies and throughout the food production chain, from cultivation methods to the processing and marketing of agri-food products. The course takes into account the needs of a rapidly changing sector.
In addition, graduates with a Master's degree can carry out all the activities required by the Professional Register of Agronomists and Foresters, provided they pass the state exam.
The main employment opportunities include:
- Professional farmer;
- Manager/consultant for farms operating in the field of sustainable agriculture, both conventional and integrated, or in organic farming;
- Consultant for farms on EU green programmes, in line with measures to strengthen the eco-sustainability of the European economy. Specific areas of expertise include current legislation, the sustainable use of plant protection products, reducing/offsetting CO2 emissions, and conserving and using biodiversity.
- Consultant for farms on improving production performance, especially in view of the current context of climate change, with specific expertise on strategic planting choices for new crops and appropriate seeds in standard production;
- Consultant for farms, overseeing processes of digitisation and computerisation, such as the use of external databases (e.g. agrometeorological and satellite databases, ground detection networks, sensors and drones);
- Consultant for farms, liaising with the food industry to provide production guidance and ensure high-quality raw materials are used, with a particular focus on human health and well-being;
- Consultant/employee for product, process, quality certification organisations in the agri-food sector, including the acquisition of European brands (cf. PGI, PDO, DOC, ...);
- Consultant/manager for services to agriculture within public local authorities at various levels.
The Master's Degree Course in Agri-food Sustainability provides the skills and knowledge required for management positions in agricultural companies and throughout the food production chain, from cultivation methods to the processing and marketing of agri-food products. The course takes into account the needs of a rapidly changing sector.
In addition, graduates with a Master's degree can carry out all the activities required by the Professional Register of Agronomists and Foresters, provided they pass the state exam.
The main employment opportunities include:
- Professional farmer;
- Manager/consultant for farms operating in the field of sustainable agriculture, both conventional and integrated, or in organic farming;
- Consultant for farms on EU green programmes, in line with measures to strengthen the eco-sustainability of the European economy. Specific areas of expertise include current legislation, the sustainable use of plant protection products, reducing/offsetting CO2 emissions, and conserving and using biodiversity.
- Consultant for farms on improving production performance, especially in view of the current context of climate change, with specific expertise on strategic planting choices for new crops and appropriate seeds in standard production;
- Consultant for farms, overseeing processes of digitisation and computerisation, such as the use of external databases (e.g. agrometeorological and satellite databases, ground detection networks, sensors and drones);
- Consultant for farms, liaising with the food industry to provide production guidance and ensure high-quality raw materials are used, with a particular focus on human health and well-being;
- Consultant/employee for product, process, quality certification organisations in the agri-food sector, including the acquisition of European brands (cf. PGI, PDO, DOC, ...);
- Consultant/manager for services to agriculture within public local authorities at various levels.
Knowledge required for access
To be admitted to the Master's programme, students must hold a degree, which may have been obtained under the regulations in force prior to Ministerial Decree 509/1999, as amended from time to time) or a three-year university degree, or another academic title obtained abroad and recognised as eligible by the relevant offices of the University.
Students are also required to meet certain curricular requirements and to have an adequate background.
Curricular requirements include: a degree in classes L-25 (Agricultural and Forestry Sciences and Technologies) or L-26 (Agricultural and Food Sciences and Technologies), as set out in Ministerial Decree 270/04, or in the corresponding classes established under the previous educational system, as set out in Ministerial Decree 509/99.
Candidates with a degree in other classes whose educational paths have led to the acquisition of at least 45 ETCS credits in 5 different SSDs from those listed below are also eligible:
AGR (01 to 16)
BIO/01 - General botany
BIO/02 - Systematic botany
BIO/03 – Environmental and applied botany
BIO/04 - Plant physiology
BIO/05 - Zoology
BIO/07 - Ecology
BIO/09 - Physiology
BIO/10 - Biochemistry
BIO/13 - Applied biology
BIO/14 - Pharmacology
BIO/15 - Pharmaceutical biology
BIO/18 - Genetics
BIO/19 - General microbiology
GEO/04 – Physical geography and geomorphology
GEO/05 - Applied geology
CHIM/03 – General and inorganic chemistry
CHIM/06 - Organic chemistry
CHIM/10 - Food chemistry
ICAR/01 - Hydraulics
ICAR/02 - Hydraulic and marine constructions and hydrology
ICAR/03 - Healthcare and environmental engineering
ICAR/06 - Topography and cartography.
The students’ background will be assessed through specific procedures in accordance with the Teaching Regulations applicable to the course.
To be admitted to the Master's degree programme, students must demonstrate fluency in written and spoken English (level B2 of the Common European Framework of Reference for Languages), including subject-specific vocabulary.
Students are also required to meet certain curricular requirements and to have an adequate background.
Curricular requirements include: a degree in classes L-25 (Agricultural and Forestry Sciences and Technologies) or L-26 (Agricultural and Food Sciences and Technologies), as set out in Ministerial Decree 270/04, or in the corresponding classes established under the previous educational system, as set out in Ministerial Decree 509/99.
Candidates with a degree in other classes whose educational paths have led to the acquisition of at least 45 ETCS credits in 5 different SSDs from those listed below are also eligible:
AGR (01 to 16)
BIO/01 - General botany
BIO/02 - Systematic botany
BIO/03 – Environmental and applied botany
BIO/04 - Plant physiology
BIO/05 - Zoology
BIO/07 - Ecology
BIO/09 - Physiology
BIO/10 - Biochemistry
BIO/13 - Applied biology
BIO/14 - Pharmacology
BIO/15 - Pharmaceutical biology
BIO/18 - Genetics
BIO/19 - General microbiology
GEO/04 – Physical geography and geomorphology
GEO/05 - Applied geology
CHIM/03 – General and inorganic chemistry
CHIM/06 - Organic chemistry
CHIM/10 - Food chemistry
ICAR/01 - Hydraulics
ICAR/02 - Hydraulic and marine constructions and hydrology
ICAR/03 - Healthcare and environmental engineering
ICAR/06 - Topography and cartography.
The students’ background will be assessed through specific procedures in accordance with the Teaching Regulations applicable to the course.
To be admitted to the Master's degree programme, students must demonstrate fluency in written and spoken English (level B2 of the Common European Framework of Reference for Languages), including subject-specific vocabulary.
Title conferred
Second cycle degree/Two years Master in AGRI-FOOD SUSTAINABILITY
Language(s) of instruction/examination
ENGLISH
Skills associated with the function
Agronomist and Forestry Graduate.
The course allows the following competences to be gained:
- Soft skills, such as communication skills, teamwork, including with different professions (engineers, naturalists, etc.), using English;
- Skills in analysing and interpreting actual business situations, with an aptitude for listening, mediation and problem solving, based on a complete independence of judgement deriving from the studies undertaken;
- Skills in integrated and sustainable management of business production processes;
- Skills in market research, including with a view to identifying new production lines and new market outlets (e.g. e-commerce, online company direct sales);
- Skills in the management of environmentally friendly agricultural systems;
- Skills with a view to the ability to represent the territory and its resources (using state-of-the-art technologies);
- Skills related to the design of traditional and/or innovative agricultural systems;
- Ability to organise technical assistance activities for the production of goods and environmental protection;
- Skills related to post-production activities, in relation to the organoleptic and nutritional qualities of food;
- Expertise in rural land use and landscape planning.
The course allows the following competences to be gained:
- Soft skills, such as communication skills, teamwork, including with different professions (engineers, naturalists, etc.), using English;
- Skills in analysing and interpreting actual business situations, with an aptitude for listening, mediation and problem solving, based on a complete independence of judgement deriving from the studies undertaken;
- Skills in integrated and sustainable management of business production processes;
- Skills in market research, including with a view to identifying new production lines and new market outlets (e.g. e-commerce, online company direct sales);
- Skills in the management of environmentally friendly agricultural systems;
- Skills with a view to the ability to represent the territory and its resources (using state-of-the-art technologies);
- Skills related to the design of traditional and/or innovative agricultural systems;
- Ability to organise technical assistance activities for the production of goods and environmental protection;
- Skills related to post-production activities, in relation to the organoleptic and nutritional qualities of food;
- Expertise in rural land use and landscape planning.
Function in a work context
Agronomist and Forestry Graduate.
Graduates in this area ill be able to:
- Manage framing firms in accordance with principles of biodiversity and environmental sustainability, based on knowledge of cultivation techniques and the marketing of agri-food supply chains;
- Use and enhance traditional plant genetic resources in a sustainable fashion, supporting local supply chains;
- Assess, improve and certify process and product quality, including by using innovative methodologies;
- Interact with the post-production and marketing world in order to connect the different sectors of agro-food production, thereby contributing to improving the sustainability of agricultural activity;
- Carrying out environmental monitoring and analysis activities using modern techniques for collecting, representing and analysing territorial data. This includes the use of satellites, drones and ad hoc ground-based detection systems, as well as computerisation techniques, advanced data management and digital innovation;
- Manage the resources available locally, with a view to saving (water, fertilisers, etc.) and maximising production;
- Provide crop protection support;
- Use soil conservation and protection tools and techniques to preserve soil fertility while ensuring adequate hydraulic and hydro-geological management;
- Guide agronomic practices to improve product quality at different levels, in particular organoleptic and nutritional aspects and those related to human health and food safety;
- Interact with the catering industry, particularly with farmhouses and farms that provide food-related services, tourist accommodation and environmental education courses.
Graduates in this area ill be able to:
- Manage framing firms in accordance with principles of biodiversity and environmental sustainability, based on knowledge of cultivation techniques and the marketing of agri-food supply chains;
- Use and enhance traditional plant genetic resources in a sustainable fashion, supporting local supply chains;
- Assess, improve and certify process and product quality, including by using innovative methodologies;
- Interact with the post-production and marketing world in order to connect the different sectors of agro-food production, thereby contributing to improving the sustainability of agricultural activity;
- Carrying out environmental monitoring and analysis activities using modern techniques for collecting, representing and analysing territorial data. This includes the use of satellites, drones and ad hoc ground-based detection systems, as well as computerisation techniques, advanced data management and digital innovation;
- Manage the resources available locally, with a view to saving (water, fertilisers, etc.) and maximising production;
- Provide crop protection support;
- Use soil conservation and protection tools and techniques to preserve soil fertility while ensuring adequate hydraulic and hydro-geological management;
- Guide agronomic practices to improve product quality at different levels, in particular organoleptic and nutritional aspects and those related to human health and food safety;
- Interact with the catering industry, particularly with farmhouses and farms that provide food-related services, tourist accommodation and environmental education courses.
Specific educational objectives of the course of study
The Master's degree course in Agri-food Sustainability aims to equip agronomic specialists with advanced scientific and professional skills in sustainable agri-food production, with a special focus on environmental protection and consumer health.
The Agri-food Sustainability course programme will equip graduates with the professional skills to understand, integrate and manage sustainability issues in agriculture and the protection of the agro-forestry environment. They will develop technical agronomy expertise and a focus on human health, with special reference to quality, preservation and the creation of “healthy” processed products.
The course of study provides skills and methods for understanding and changing the food production system within a rapidly changing context. Graduates will therefore be able to facilitate the creation and development of sustainable agri-food supply chains. They will also prove to be highly trained technicians who can communicate and collaborate professionally and scientifically with those involved in post-production, distribution and processing, and responsible consumption.
The course of study provides the skills and methods required to transfer knowledge and innovative processes to agricultural enterprises within the agro-food processing and marketing industry, including expanding sectors such as health products.
Graduates in Agri-food Sustainability acquire, finally, all the knowledge necessary to successfully pursue higher education courses, such as second-level Masters’ degree courses or Doctorate programmes.
The degree programme is taught in English, and over 70% of students enrolled in the first two years come from non-EU countries. In order to accommodate the long visa processing times for these students and their inability to attend classes in person at the beginning of the academic year, the programme's delivery mode has been changed from “conventional” to “dual”.
In terms of university credits, the portion of the study course delivered online meets the minimum amount required by law for dual-mode courses.
In particular, the theoretical parts of the courses scheduled for the first semester are delivered via e-learning. This involves creating video lectures to be supplemented with synchronous and asynchronous tutoring activities. This will allow all students to start their training programme, even in the event of logistical difficulties. Practical and laboratory activities will complete the course. Sessions will take place in-person during the final part of the training period. Parts of other course subjects that may lead to the acquisition of micro-credentials may also be delivered in self-study mode in order to facilitate flexible and inclusive learning.
Teaching activities will be arranged in semesters, with the above objectives being achieved through a core set of courses covering the main subject areas of the class. These courses will focus particularly on plant production (including issues related to agroecology and biodiversity conservation), soil fertility and conservation, genetic improvement, and the economic, management and legal aspects of these topics. Specific courses aimed at exploring issues of sustainability in agriculture and respect for the environment, as well as product quality, proper preservation and consumer health, can also cover the demo-ethno-anthropological aspects of rural areas, including tropical and subtropical regions.
The course of study may be divided into curricula intended to train agronomists with advanced skills in agro-ecological aspects and the sustainability of agricultural production. To this end, greater knowledge will be gained in agronomics while topics related to water resources and crop protection will be addressed. Other curricula are designed to train agronomists with advanced skills in post-harvest and processing. These agronomists will be capable of communicating and closely connecting the activities of farms with those of food processing for specific products that promote human health. In this connection, interdisciplinary and transdisciplinary subjects will be taught in the chemical, medical and biological fields.
Extensive work for the preparation of the experimental Thesis (internship for thesis) at the University's laboratories or at agricultural and/or processing companies completes the training of Agri-food Sustainability graduates.
The training course is structured in the following learning areas:
AGRICULTURAL PRODUCTION AND AGRI-FOOD SYSTEM AREA
This area includes courses dedicated to organic farming, the conservation and improvement of plant genetic resources, the conservation of agro-biodiversity and farm management, including legal and economic aspects.
AGRO-ECOLOGY AND FARM SUSTAINABILITY AREA
With regard to this area, training is provided in subjects dealing with the ecological dynamics of agroecosystems, biodiversity, and the management of agricultural and agroforestry landscapes. Special reference is made to the quality and sustainability of agricultural production, as well as to issues related to sustainable water resource management, plant protection, soil conservation, and precision agriculture.
PRODUCT QUALITY AND FOOD SAFETY AREA
This area covers courses related to agri-food production quality, product processing, food technologies, post-production techniques, food preservation methods, and food safety.
Training activities are led not only by university lecturers, but also by qualified experts from farms and the agri-food industry. This facilitates contact between students and the labour market.
Given the multidisciplinary nature of the topics that define the educational path, this course of study relies on the expertise of other Departments of the University that were involved in the planning phase and/or still contribute to its organisation.
The Agri-food Sustainability course programme will equip graduates with the professional skills to understand, integrate and manage sustainability issues in agriculture and the protection of the agro-forestry environment. They will develop technical agronomy expertise and a focus on human health, with special reference to quality, preservation and the creation of “healthy” processed products.
The course of study provides skills and methods for understanding and changing the food production system within a rapidly changing context. Graduates will therefore be able to facilitate the creation and development of sustainable agri-food supply chains. They will also prove to be highly trained technicians who can communicate and collaborate professionally and scientifically with those involved in post-production, distribution and processing, and responsible consumption.
The course of study provides the skills and methods required to transfer knowledge and innovative processes to agricultural enterprises within the agro-food processing and marketing industry, including expanding sectors such as health products.
Graduates in Agri-food Sustainability acquire, finally, all the knowledge necessary to successfully pursue higher education courses, such as second-level Masters’ degree courses or Doctorate programmes.
The degree programme is taught in English, and over 70% of students enrolled in the first two years come from non-EU countries. In order to accommodate the long visa processing times for these students and their inability to attend classes in person at the beginning of the academic year, the programme's delivery mode has been changed from “conventional” to “dual”.
In terms of university credits, the portion of the study course delivered online meets the minimum amount required by law for dual-mode courses.
In particular, the theoretical parts of the courses scheduled for the first semester are delivered via e-learning. This involves creating video lectures to be supplemented with synchronous and asynchronous tutoring activities. This will allow all students to start their training programme, even in the event of logistical difficulties. Practical and laboratory activities will complete the course. Sessions will take place in-person during the final part of the training period. Parts of other course subjects that may lead to the acquisition of micro-credentials may also be delivered in self-study mode in order to facilitate flexible and inclusive learning.
Teaching activities will be arranged in semesters, with the above objectives being achieved through a core set of courses covering the main subject areas of the class. These courses will focus particularly on plant production (including issues related to agroecology and biodiversity conservation), soil fertility and conservation, genetic improvement, and the economic, management and legal aspects of these topics. Specific courses aimed at exploring issues of sustainability in agriculture and respect for the environment, as well as product quality, proper preservation and consumer health, can also cover the demo-ethno-anthropological aspects of rural areas, including tropical and subtropical regions.
The course of study may be divided into curricula intended to train agronomists with advanced skills in agro-ecological aspects and the sustainability of agricultural production. To this end, greater knowledge will be gained in agronomics while topics related to water resources and crop protection will be addressed. Other curricula are designed to train agronomists with advanced skills in post-harvest and processing. These agronomists will be capable of communicating and closely connecting the activities of farms with those of food processing for specific products that promote human health. In this connection, interdisciplinary and transdisciplinary subjects will be taught in the chemical, medical and biological fields.
Extensive work for the preparation of the experimental Thesis (internship for thesis) at the University's laboratories or at agricultural and/or processing companies completes the training of Agri-food Sustainability graduates.
The training course is structured in the following learning areas:
AGRICULTURAL PRODUCTION AND AGRI-FOOD SYSTEM AREA
This area includes courses dedicated to organic farming, the conservation and improvement of plant genetic resources, the conservation of agro-biodiversity and farm management, including legal and economic aspects.
AGRO-ECOLOGY AND FARM SUSTAINABILITY AREA
With regard to this area, training is provided in subjects dealing with the ecological dynamics of agroecosystems, biodiversity, and the management of agricultural and agroforestry landscapes. Special reference is made to the quality and sustainability of agricultural production, as well as to issues related to sustainable water resource management, plant protection, soil conservation, and precision agriculture.
PRODUCT QUALITY AND FOOD SAFETY AREA
This area covers courses related to agri-food production quality, product processing, food technologies, post-production techniques, food preservation methods, and food safety.
Training activities are led not only by university lecturers, but also by qualified experts from farms and the agri-food industry. This facilitates contact between students and the labour market.
Given the multidisciplinary nature of the topics that define the educational path, this course of study relies on the expertise of other Departments of the University that were involved in the planning phase and/or still contribute to its organisation.