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Italian Food and Wine

University of Padova
Italy, Padova
Department of Agronomy, Food, Natural Resources, Animals and the Environment Italy, Agripolis, Viale dell'Università 16 - 35020 Legnaro (PD)
Tuition fee €2,600.00 per year

In order to accept your Offer at the University of Padova, you must pay the first instalment of tuition fees for a.y. 2019/20 (see below).

The total amount of tuition fees due per each academic year can be significantly waived based on your “Equivalent Economic Status Index – ISEE”. For further information on how to obtain your ISEE and other income-based reductions, see: www.unipd.it/en/tutition-fees

Application fee €30.00 one-time

This fee is non-refundable.

Deposit €187.00 one-time

In order to accept your place at the University of Padova, the payment of the first instalment is required. This fee is non-refundable.

More information

unipd.it/en/italian-food-and-wine 

agrariamedicinaveterinaria.unipd.it/..gree 

Overview

This MSc degree will focus on the understanding, management, promotion and protection of high-value food products including wine. The internationally-recognised Italian food production system will be analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products that are inextricably linked to place (terroir) through historic, social and cultural ties. These elements also include more recent developments in technology, nutrition, food safety, diet and health, and sensory science that are at the heart of a growing international demand for terroir-related high-value foods. The specific learning outcome for graduates of this programme will be a deep understanding of the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in products’ valorisation and consumer information strategies. The ultimate objective of this multi-disciplinary program is to train professionals who are well-versed in the complex system of producing high-value foods and wines whose quality is profoundly linked to traditions and place of origins.

Teaching will include lectures, laboratory and field activities, practical exercises, and seminars by outside experts that feature a rich variety of relevant case studies. Opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in this sector of the food industry or with other relevant organisations in the private or public sphere.

Programme structure

Semester I

Animal biodiversity and food (6 CFU/ECTS)
Plant biodiversity and food (6 CFU/ECTS)
Value adding quality schemes and consumer demand (8 CFU/ECTS)
Food and wine history, anthropology and society (8 CFU/ECTS)
Communication skills (2 CFU/ECTS)

Semester II

Food safety, hygiene and traceability for food quality (8 CFU/ECTS)
Food microbiology and quality (6 CFU/ECTS)
Food, wine and nutrition (6 CFU/ECTS)
Quality, processing and sensorial analysis of Italian food (8 CFU/ECTS)

Semester III

Consumer behaviour
Food and wine – based territorial valorization and rural development
Quality, processing and sensorial analysis of Italian wine
Quality-oriented food and wine management and governance
Every second year the course “Food and wine: Insights from abroad” will be delivered by an international visiting professor to both cohorts (6 CFU/ECTS)

Other visiting professors are regularly invited to give cycles of lessons within the scheduled course units.

Semester IV

Master project (30 CFU/ECTS)

Career opportunities

The study programme is for all students interested on deepening their knowledge on the high-quality italian agro-food products and on their valorisation both in the EU and international markets.

The “Italian Food and Wine” MSs graduate will be able to operate in the technical and economical management, valorisation and protection of high quality agro-food products – in an export and territorial development-oriented perspective – by using the Italian system as the reference model. He/she will find employment opportunities in qualityoriented agro-food companies, in producers’ organizations, and in public and private consultancy companies involved in the protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.

The most relevant positions concern:

marketing of high-quality foods and wines, on both the EU and international market
design and implementation of promotion and protection strategies for these products
management of the GI producers’ organizations
‘off-trade’ and ‘on-trade’ buying activities, mainly in the international market;
information on high-quality foods and wines management; planning and management of territorial development strategies based on ‘terroir-related’ quality agro-food products.

Apply now! Academic year 2019/20
Application period has ended
Studies commence
Oct 1, 2019
Apply now! Academic year 2019/20
Application period has ended
Studies commence
Oct 1, 2019

Application deadlines apply to citizens of: United States