Biotechnologies for Food Science

Study location	Italy, Legnaro (Padua)
Type	Master's degree, full-time
Nominal duration	2 years (120 ECTS)
Study language	English
Awards	(Master of Science in Biotechnology for Food Science)
Course code	AV2888/002LE/2025

Tuition fee	€2,739 per year For further information please visit: www.unipd.it/en/tuition-fees
Application fee	€30 one-time This fee is non-refundable.
Deposit	€205 one-time In order to accept your place at the University of Padua, the payment of the admission fee is required. This fee is non-refundable.

Entry qualification

Bachelor diploma (or equivalent) A minimum three-year undergraduate degree (or equivalent) is required, with proven skills in Biology, Biotechnology for the production of goods and services, ethical regulations and issues Additional entry requirements – Entry title and GPA Please verify country-based specific entry title and GPA requirements at the following link. The entry qualification documents are accepted in the following languages: English / Italian. You can often get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take the original entry qualification documents with you when you finally go to the university. If you are admitted to the degree course, you will have to submit other documents including original and translated/legalised copies of your previous qualifications, etc. No legalised documents are required at application stage.

Language requirements	English B2 Level (CEFR) or equivalent certificate Please check out this link for the full list of accepted certificates, minimum scores and exemptions

Other requirements	During the assesment procedure, the selection committee reserves the right to invite applicants to take an interview via the application platform.

More information	unipd.it/en/biotechnologies-food-science  agrariamedicinaveterinaria.unipd.it/..ence

Overview

The Master’s degree explores how to produce healthier and safer food following a cross-cutting, farm/field-to-fork approach. Theoretical lessons are mixed with practical training, offering hands-on experience in advanced DNA, RNA, and protein analysis together with lab sessions in bioinformatics. Focused on the application of innovative biotechnological methodologies in food production and safety, it is the ideal connection between the requests of consumers and producers in the agri- food sector and the research applied to production and food-safety.

Programme structure

1st Year:
Genetics and Molecular Biology of Agrifood Products; Agrifood Microbiology; Applied Food Biotechnology; Advanced Technologies for the Agrifood Sector (Nanotechnologies, Proteomics, Metabolomics); Genomics; Applied Bioinformatics; Laboratory of Advanced DNA, RNA, and Protein Analysis

2nd Year:
Traceability of Agrifood products; AgriFood Legislation and Regulation; Food Toxicology and Toxicogenomics;

• Study plan in Food Production & Nutrition: Biotechnologies in Plant Protection; Biotechnologies for Crop Production;
• Study plan in Food Safety & Hygiene: Epidemiology, Biotechnology and Risk Analysis of Food-borne Diseases; Interactions between nutrients, host and microbiota

An Italian-taught study track – Biotecnologie per l’alimentazione – is also available for application

Career opportunities

Graduates work in private and public research centres, in public institutions dealing with animal health and food safety as well as in the private agri-food sector, from animal and crop production, to food processing and large food retail chains.