Knowledge and understanding. The course is aimed at the acquisition of theoretical and practical knowledge, fundamental for the correct transformation and/or conservation of food.
Applying knowledge and understanding. The student will have a high level of proficiency that will allow him/her to apply the knowledge acquired during the course in the research, teaching and food industry, as well as in the restaurant industry.
Making judgements. The student will be able to choose the most appropriate food preservation and/or processing technology in order to maintain or even improve the physical-chemical and nutritional characteristics of the food itself.
Communication Skills. The student will be able to interact with other professionals (food technologists, oenologists, restaurant experts, etc.) also through group work. The student will also have the ability to communicate data, diagrams, tables and any other information to specialists and non-specialists in a clear and concise manner.
Learning skills. The student, in a completely autonomous way, will be able to keep up to date his training in relation to new techniques of transformation and conservation also in consideration of the emerging technologies based on energy saving.