Biotechnologies for food science
|Study location||Italy, Legnaro (Padua)|
|Type||Master's degree, full-time|
|Nominal duration||2 years (120 ECTS)|
|Awards||(Master of Science in Biotechnology for Food Science)|
|Tuition fee||€2,622 per year
In order to accept your Offer at the University of Padova, you must pay the first instalment of tuition fees. Information on 2021/22 fees is not yet available, but the amounts will be more or less the same of 2020/21.
|Application fee||€30 one-time
This fee is non-refundable.
In order to accept your place at the University of Padua, the payment of the first instalment is required. This fee is non-refundable.
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
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.
B2 Level (CEFR) or equivalent certificate
During the assesment procedure, the selection committee reserves the right to invite applicants to take an interview via the application platform.
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.
1st Year: Applied Genomics for Animal and Crop improvement; Applied Bioinformatics; Molecular Basis of Disease, Immunology and Transmissible Diseases; Food Microbiology and Food Microbial Biotechnology; Epidemiology and Risk Analysis; Laboratory of Advanced DNA, RNA, and Protein Analysis; Traceability Tools for Species Authentication; Biotechnology for Crop Production
2nd Year: Advanced Technologies for the Agrifood Sector; Biotechnology In Plant Protection; Food Toxicology and Food Regulation; Practical Training; Dissertation
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.