Internationaler Master in Lebensmittelwissenschaften für Innovation und Authentizität

The course aims at training professionals who are able to work confidently in  areas of food sciences , such as technology, engineering, microbiology, chemistry, and sustainability.

After the first year, you can choose among  four different profiles :

• Applied Food Engineering (offered at unibz);
• Food Quality and Management (offered at the University of Udine);
• Nutrition Sciences (offered at the University of Parma);
• Food Chemistry (offered at University College of Cork, Ireland).

The  last learning track  is offered in  partnership  with the University College Cork, Ireland. Students will have the opportunity to spend up to two semesters in one of these European partner institutions.

The program is supported by industries  belonging to AssoImprenditori Alto Adige - sezione Alimentari - and Südtiroler Bauernbund - Unione Agricoltori e Coltivatori Diretti Sudtirolesi. This partnership will allow students to write their research thesis with  joint tutorship from both the university and the food industry. Participating companies are Assolatte, Barilla, Consorzio Gorgonzola, Consorzio Grana Padano, Consorzio Parmigiano Reggiano, Consorzio Prosciutto di San Daniele, Consorzio Montasio, Consorzio Tutela Speck Alto Adige, Despar, Dr. Schär, Forst, Loacker, Mila, Pan, Unione Parmense degli Industriali, VOG Products, and Zuegg.

The Free University of Bozen-Bolzano was founded in 1997. Our university has a strong international outlook, as testified by its multilingual courses (German, Italian, English, and Ladin) and the high number of students and teaching staff from abroad.

The taught modules on offer and our research projects are linked to international and inter-regional networks. For example, within the Euregio project, we are partnered with the universities of Innsbruck and Trento, and we are committed to reaching top quality standards.