Study plan
1st year (compulsory courses)
- Short cycle breeding and innovative techniques to improve product quality (6 ECTS)
- Plant physiology applied to agricultural production (6 ECTS)
- Improvement in Crop Production (12 ECTS): module 1 Fruit quality improvement and ripening physiology; module 2 New plant breeding techniques
- Agri-food law: introductory notions and the regulation of innovation in agri-food law (6 ECTS)
- Agri-food marketing analysis and techniques (6 ECTS)
- Biopesticides and innovative techniques for plant protection (6 ECTS)
- Innovative plants and automation for the agri-food production and transformation (6 ECTS)
- Food production and processing: physical characteristics and chemical properties of food (12 ECTS)
2nd year (compulsory courses)
- Sensory quality of agri food products and consumer preference (6 ECTS)
- Methods for traceability, protection and authenticity detection of agri-food products (6 ECTS)
- The microbiome of the environment and agri-food products (6 ECTS)
- Experimental design and sampling plans, statistical tests and programming for the analysis of agri-food and environmental data (4 ECTS)
- Methods for the management and implementation of the innovation process in the company, entrepreneurship and innovative startups (4 ECTS)
Elective courses (12 credits) to be chosen among the following:
- Eco-sustainable methods for the prevention and management of invasive alien species (6 ECTS)
- Ecology and epidemiology of ectoparasites of agricultural and health interest with reference to alien species and zoonotic organisms (6 ECTS)
- Innovative and sustainable techniques for minor and speciality crops in the Alps (6 ECTS)
- Sustainable rural land use and landscape planning (6 ECTS)
- Water Resources Management Methods (6 ECTS)
- Sustainable management of terrestrial ecosystems in relation to global changes and anthropic alterations (6 ECTS)
- Tourist destination management (6 ECTS)
- Consumer demand and new trends in consumption and diets (6 ECTS)
- Nutritional and nutraceutical characteristics of food and role of nutrients in the diet (6 ECTS)
- Novel food production and processing methods (cell cultures, insects, textured vegetable proteins) (6 ECTS)
Internship (2 ECTS)
Final Thesis (20 ECTS)