Master in Food Science and Technology

Food science and technology studies the composition, processing, safety, and quality of food, combining chemistry, biology, and engineering principles as applied to food production. Students in this field typically study food chemistry, microbiology, food processing technology, and quality control methods, alongside courses addressing food safety regulations, nutrition, and the technologies used to preserve and package food products. The discipline generally covers both the scientific understanding of how food ingredients behave and interact and the practical processes used in manufacturing food products at scale. This master's program is delivered in English at Università degli Studi di Udine, located in Udine, Italy, in line with the standard structure of a second-cycle degree in the Italian higher education system. Teaching in English is intended to support an internationally diverse student group at an Italian university. Graduates in food science and technology typically pursue careers in food manufacturing companies, quality assurance and food safety roles, product development, and regulatory agencies overseeing food standards. Others move into research positions in food science or continue their studies through doctoral research. Some take on roles in supply chain management or technical consulting for the food industry. The program's combination of scientific and technological training is intended to prepare graduates for positions that require understanding both the biological and chemical properties of food and the industrial processes used to produce, preserve, and distribute food products safely, equipping them for careers across a food industry that spans agricultural inputs, processing, packaging, and distribution to consumers.