Didactics
The training plan is drawn up on the basis that the frontal teaching activities and other forms of guided study or interactive teaching must be provided for a duration of not less than 300 hours, normally distributed over at least 6 months.
The Master’s Plan may provide that all or part of the Master’s Degree is delivered using distance learning or in a language other than Italian.
The minimum number of CFU to be assigned to an activity is 1 and it is not allowed to attribute CFU to individual study hours alone. In the case of activities (modules) which include more than one Scientific Discipline, the number of ECTS for each of them is given in detail.
The documents attached in the Insights section detail the Training Plan for the year 2024-2025
TRAINING PLAN SCHEMA
MODULE 1: Organic Molecules in Food
The role of various nutrients in human metabolism (energetic and non-energetic), the link between food adulteration and the "Made in Italy" brand in the agri-food sector, and issues related to the use and abuse of supplements.
MODULE 2: Food Production and Processing Methods
Industrial and processing techniques, food preservation and distribution, food adulteration, microbiology of food transformations.
MODULE 3: Food Packaging
Food packaging and its environmental impact; introduction to ISO standards and legislation concerning food labeling.
MODULE 4: Microbiological Quality and Food Hygiene
Techniques for controlling food microorganisms, microorganisms of interest in food, microbiological risks.
MODULE 5: Oxidative Degradation of Food
Processes of oxidative degradation in food and methods to protect food from such occurrences.
MODULE 6: Chemical Risks Associated with Hazardous Substances in Food Production and/or Adulteration
Information on hazardous substances (such as additives, pesticides, and endocrine disruptors) involved in production and adulteration processes; European REACH regulation; EFSA guidelines; worker health protection.
MODULE 7: Scientific Evidence in Criminal Proceedings
Experimental analytical techniques as a source for evidence gathering.
MODULE 8: Molecular Traceability
Extraction and analytical techniques suitable for tracing the food supply chain.
MODULE 9: Biomolecular Analysis Techniques
Biomolecular analysis techniques suitable for tracing the food supply chain.
MODULE 10: Rapid Methods for On-Site Food Commodity Control
Modern sensory techniques for quick field analyses.
MODULE 11: Multivariate Statistical Methods for Food Characterization
Discussion of exploratory (PCA, MCR) and predictive (PLS-DA) approaches; validation of developed models.
MODULE 12: Geographical Indication Agro-Food Production
Analytical methods to define the origin and quality of agri-food products.
MODULE 13: The Wine and Beer Supply Chains
Procedures for verifying commercial quality and authenticity; food fraud in wine and beer commercialization.
MODULE 14: The Dairy Sector
Procedures for verifying commercial quality and authenticity; food fraud in the commercialization of dairy products.
MODULE 15: The Olive Oil Sector
Procedures for verifying commercial quality and authenticity; food fraud in the commercialization of olive oil products.
MODULE 16: The Fish and Meat Sectors
Procedures for verifying commercial quality and authenticity; food fraud in the commercialization of meat and fish products.
MODULE 17: The Honey and Apiary Products Supply Chain
Procedures for verifying commercial quality and authenticity; food fraud in the commercialization of honey.
MODULE 18: The Pasta and Cereal Products Supply Chain
Raw materials and finished products, sampling methods; procedures for verifying commercial quality and authenticity; food fraud in the commercialization of pasta and other cereal products.
MODULE 19: The Coffee Supply Chain
Analysis methods to counter commercial fraud in coffee and verify safety requirements.
MODULE 20: The Fruit and Vegetable Supply Chain, Preserved Vegetables, and Fruit Juices
Food safety, analysis methods, and fraud in fruit and vegetable products.
MODULE 21: Legal Regulation of Agri-Food Safety and Fraud Repression
Regulation of the food sector; European legislation and national punitive measures; food business responsibility, controls, sanctions, and procedural safeguards in the global market.
INTERNSHIP/WORK PLACEMENT
Practical experience under the supervision of a tutor/head of the laboratory, technical service or fraud control and enforcement offices. Students enrolled in the Master carry out an internship of 250 hours, corresponding to 10 CFU.
For full-time working students it is possible to have the work activity recognized, provided it is consistent with the training course of the Master, by sending a certificate from the Employer to the Director Alessandra Gentili (alessandra.gentili@uniroma1.it) or to the email address Master.tecnichealimentari@uniroma.it.
AVAILABLE LOCATIONS
Without the need to activate conventions, the available locations now are:
- Sapienza;
- CREA (being defined).
Affiliated partners are (being defined):
- Carabinieri Command for Agri-Food Protection;
- Order of Food Technologists;
- ICQRF - The Central Inspectorate of Quality Protection and Fraud Repression (Ministry of Agriculture, Food Sovereignty and Forests - MASAF) (convention to be activated);
- INAIL - National Institute for Insurance against Accidents at Work (convention to be activated).
FINAL TEST
Discussion of an essay on the traineeship experience.
---------------------
TIMETABLE FOR LESSONS
The Master’s programme consists of 190 hours of mixed-mode lessons (38 CFU) and 250 hours of practical training (10 CFU).
The current timetable for lessons is as follows:
Friday 9:00 - 13:00 and 14:00 - 18:00
Saturday 9:00 - 13:00
For further information, please contact: Prof. Alessandra Gentili (alessandra.gentili@uniroma1.it)