International opportunities for students

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)