Italian Food and Wine – ItF&W - Master (second cycle) degree

Description

The "Italian Food and Wine" MSc (ItF&W) degree focuses on the understanding, management, promotion and protection of high-value food products including wine. The internationally-recognised Italian food production system is analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products, inextricably linked to place of origin through historical, social and cultural ties (terroir).
Thanks to the multi-disciplinary approach of ItF&W, you will develop capabilities and skills necessary to manage the complex system of high-value foods and wines, whose quality is profoundly linked to the traditions and places of origin.
You will understand the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in product valorisation and consumer information strategies. To this aim, you will study how high quality food and wine are produced, their link with the terroir, their sensory and nutritional properties, and how they are protected and can be valorised in the market.
ItF&W, fully taught in English, is two year long and requires 120 university credits.

Enroll and become an Italian Food and Wine expert!

         

            

Course details a.y. 2018/19


Food Science course units

 

Plant biodiversity and food

You will explore Italian plant biodiversity and learn about typical Italian fruits and vegetables, their quality traits and relation to the production system. 

Animal biodiversity and food

 

You will explore Italian livestock biodiversity and find out about typical Italian meat and dairy products together with their quality traits and relation to the production systems. 

Quality, processing and sensorial analysis of Italian Food

 

You will understand which is the quality of Italian food and how they are produced, examining distinct and famous products. 

Quality, processing and sensorial analysis of Italian wine

 

You will understand which is the quality of Italian wines and how they are produced, examining unique and famous products.

Food microbiology and quality

 

You will understand the technological role of microorganism in food production and their involvement in the specific quality traits with specific focus on typical Italian dairy, fermented meat products and alcoholic beverage. 

Food safety and hygiene

 

You will learn the EU regulations on the food safety and hygiene and the main microbial and chemical risks associated with food production and handling.

Food traceability for food quality

You will understand how consumers are assured on the high quality of food and wine through the European framework of assurance schemes and independent controls. 

Food, wine and nutrition

 

You will understand why the Italian diet is so good for human health. 

Economics and product valorisation course units

 

Value adding quality schemes and consumer demand

You will study the European Union (EU) food and wine quality policy framework and how it works in order to meet the demand for high quality products in the EU and international market. 

Food and Wine-based territorial valorization and rural development

You will understand the best strategies to promote the value-added food and wines (e.g. Geographical Indications - GI) in different countries and maximise territorial development planning. 

Quality-oriented Food and Wine management and governance

You will explore the collective governance systems of different companies whose institutional role is to protect and promote GI products. 

Historical and socio-cultural course units

 

Consumer behaviour

You will learn the psychological mechanisms involved in food and wine quality attributes appreciation by the consumer. 

Food, wine and society

You will understand social aspects explaining past and contemporary perspectives on Italian food and wine relating to the Mediterranean taste and lifestyle. 

Food and Wine history and anthropology

You will understand which are the historical and anthropological reasons for the variety and quality of the Italian food and wine. 

Food and wine: perspectives from abroad

You will have an opportunity to learn how Italian food and wine are perceived abroad through an international scholar point of view. 

Teaching includes lectures, laboratory and multi-disciplinary field-trips all around Italy, seminars given by Italian and international experts in the food and wine sector, that feature a rich variety of relevant case studies.
Opportunities for intensive tutoring and for master thesis-related work-placements are available with outstanding food companies or with relevant private or public organisations.

Find below a list of seminars and workshops organized for students of Italian Food and Wine Course.

2017-2018

2016-2017

2015-2016

The most relevant job positions are:

I) marketing of high-quality food and wine, both in the EU and international market;

II) design and implementation of promotion and protection strategies for these products;

III) management of the GI producers' organizations;

IV) 'off-trade' and 'on-trade' buying activities, mainly in the international market;

V) information on high-quality food and wine management;

VI) planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

A good number of positions are available for international students exchanges in the framework of Erasmus programme.

For further information: Erasmus desks

A.Y. 2017-2018

Per Møller

Prof. Per Møller, University of Denmark, Course on Food and Wine: perspectives from abroad

A.Y. 2016-2017

Dr. Alan Bakalinsky, Associate Professor

Prof. Alan Tagore Bakalinsky, Oregon State University, Course on Food and Wine: perspectives from abroad

 

Multidisciplinary field trips are organised exploring - with a holistic approach – the Italian typical product, through case studies, specifically analysed in the individual semester courses.  These trips provide a valuable and effective experience for students, who can directly see the link among the area of origin, the method of production and the quality of the product, learning first hand about tradition, production and valorisation of these products.

2017-18: FIELD TRIP IN APULIA

2016-17: Field trip to Ostuni (December 2016)

Field trips organized in 2015-16

 

For general information on application procedures, please check How to apply.

Check sections "Entry requirements" and "Language requirements" here.

For detailed information on the application for this course, including the link to the online application platform, please refer to the Call for Application below.

Download Call for application - candidates with a foreign degree - spring selection EXPIRED ON 28th FEBRUARY 2018

Download Call for application - SUMMER SELECTION

The University of Padova offers different types of scholarships and fee-waivers to international students.

For detailed information:

For general information on the degree course please contact: italianfoodandwine.dafnae@unipd.it