Course Topics
The topics of the modules are described in the section of each module

Propaedeutic courses
None

Teaching format
Traditional teaching in classroom; discussion and analyses of cases of study (scientific articles). Lab exercises will be in didactic laboratories and include the use of advanced analytical methods, and group activities among participants with collaborative solving of experimental questions.

Educational objectives
Knowledge and understanding: Knowledge of analytical methods for determining the authenticity, functionality, and microbiological safety of food products, as well as the related methodological tools for risk assessment. These knowledge areas will be developed through an educational program that integrates theoretical teaching activities with practical activities, such as laboratory exercises, computer simulations, simulations of food processes using pilot plants, and company visits. Ability to apply knowledge and understanding: Ability to manage the technological, microbiological, biochemical, chemical, and physical processes that drive food transformation and the main issues related to the stability and shelf life of food products. Ability to plan and develop analytical techniques, innovative products, and processes using a multidisciplinary approach, with particular attention to local food productions. Making judgements: Independent judgement is developed through a training programme designed to stimulate critical analysis in students. This includes the use of case studies, simulations using spreadsheets and videos, the reading and critical discussion of scientific articles, as well as specialist seminars held by experts in the food sector. The assessment of the independent judgement acquired by students is entrusted to the individual teachers responsible for the training activities, who will assess it through oral and/or written reports on specific topics and/or through exams. Communication skills: Use of the English language, both written and spoken, at a B2 level, with a command of technical and scientific vocabulary related to food science. Structure and draft scientific and technical documentation describing project activities. Learning skills: The degree course provides graduates with the cognitive skills, logical tools and familiarity with new information technologies necessary to ensure continuous updating of knowledge, both in their specific professional field and in the field of scientific research.

Assessment
The assessment of the student preparation is through an oral exam. The oral assessment includes questions to assess the knowledge and understanding of the course topics and questions designed to assess the ability to transfer these skills to case studies and practical applications. Questions on practical applications also assess the ability of the student to apply the knowledge and understanding of the course topics, the ability to make judgments and finally, the student communication skills.

Evaluation criteria
The evaluation criteria are described in the section of each module