Study location	Italy, Legnaro (Padua)
Type	Master's degree, full-time
Nominal duration	2 years (120 ECTS)
Study language	English
Awards	(Master of Science in Italian Food and Wine)
Course code	AV2190/000ZZ/2015

Tuition fee	€2,739 per year For further information please visit: www.unipd.it/en/tuition-fees
Application fee	€30 one-time This fee is non-refundable.
Deposit	€204 one-time In order to accept your place at the University of Padua, the payment of the admission fee is required. This fee is non-refundable.

Entry qualification

Bachelor diploma (or equivalent) A minimum three-year undergraduate degree (or equivalent) is required, with proven skills in Economics and/or Food Technology and/or Agricultural Sciences; investigation techniques as well as the ability to apply research findings to real problems Additional entry requirements – Entry title and GPA Please verify country-based specific entry title and GPA requirements at the following link. The entry qualification documents are accepted in the following languages: English / Italian. You can often get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take the original entry qualification documents with you when you finally go to the university. If you are admitted to the degree course, you will have to submit other documents including original and translated/legalised copies of your previous qualifications, etc. No legalised documents are required at application stage.

Language requirements	English B2 Level (CEFR) or equivalent certificate Please check out this link for the full list of accepted certificates, minimum scores and exemptions

More information	unipd.it/en/italian-food-and-wine  agrariamedicinaveterinaria.unipd.it/..gree

Overview

The Master’s degree explores understanding, management, promotion and protection of high-value food products. The Italian food production system serves as a model to identify the specific elements outlining the unique value of food products, which are inextricably linked to place (terroir) through historical, social and cultural ties. This background couples with the most recent developments in technology, nutrition, food safety, diet and health, and sensory science, core elements of a growing international demand for terroir-related high-value foods.

Programme structure

1st Year: Animal/Plant Biodiversity and Food; Food and Wine History/Insights from abroad; Nutrition; Food Safety, Hygiene and Traceability for Food Quality; Food Microbiology and Quality; Value Adding Quality Schemes and Consumer Demand; Quality, Processing and Sensorial Analysis of Italian Food; Anthropology and Society; Communication skills
2nd Year: Consumer Behaviour; Food and Wine-Based Territorial Valorisation and Rural Development; Research methods for Food and Wine studies; Quality, Processing and Sensorial Analysis of Italian Wine; Quality-Oriented Food and Wine Management and Governance; Master project (6-month)

Career opportunities

Graduate works in public organisations and private companies involved in the production, protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.