This degree course trains an experienced professional, capable of playing a crucial role in the promising agri-food sector; the graduate will develop technical skills to produce innovative foods, operating in compliance with European and international food safety regulations.
An in-depth understanding of human nutrition will enable the graduate to incorporate designed foods into healthy and balanced diets, promoting individual and collective wellbeing in a holistic One Health vision.

The graduate will be able to manage and optimise production processes, identifying technological solutions and modifications of procedures; he/she will be able to assess the consequences of the different production phases on aspects such as biodiversity, storability, resilience for the adaptation of good agricultural practices to climate change, nutritional properties and rheological and sensory characteristics of food. It will also develop the ability to interact with the territory and the consumer, maximising the relationship between food production, local typicality and individual and collective wellbeing. A special feature of the course of study is the focus on the nutritional aspects of the Silver Age.

The graduate:

• will be able to find employment in companies producing and marketing food and wine products, in companies providing consultancy services for the development of local and Made in Italy food and wine, or as a market analyst for the identification of trends in the food sector.
• He may work in Ministries, Regional Departments and Professional Associations for the promotion of food and wine and culinary heritage; he may have consultancy and coordination roles in territorial development projects.
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• He will be able to work in International Organisations, participating in aid and development programmes in the agri-food sector, such as FAO, WFP, World Bank...;
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• You will be able to find employment in research organisations, with roles in the field of food and wine, including history, culture, traditions and production techniques, or as an analyst of the cultural dynamics linked to the Mediterranean diet; you will also be able to work in Organisations for the promotion of food and wine excellence, to enhance the value of typical Mediterranean food products or organise events and initiatives for the dissemination of culinary traditions.
You will be able to work in international organisations, participating in aid and development programmes in the agri-food sector, such as FAO, WFP, World Bank

The Degree Course in Mediterranean Agri-food Sciences and Cultures responds to a demand in the area and trains personnel with expertise in the food production and manufacturing in the Mediterranean area and figures with scientific preparation and transversal skills able to operate in a multidisciplinary perspective in the agri-food sector. Agri-food systems are at the heart of the global economic and social debate and the degree course offers a synergistic and transdisciplinary view of the entire food chain, from farm to fork, dealing with fundamental topics such as:

• the food safety;
• the effects of Mediterranean nutrition on the wellbeing and health of individuals;
• solutions to the loss of biodiversity;
• the negative impact of climate change on production and the possible positive impact of agriculture in mitigating its effects;
• the emerging diseases of crops of major interest and soil health;

The specificity that this degree course represents is that of having combined scientific aspects with cultural and management aspects to create a figure suited to the demands of the area.
These aspects are enhanced through the study of:

• basic disciplines, such as data science, general chemistry, food anthropology;
• characterising disciplines, aimed at understanding the technical and social characteristics of food and wine production through the study of food chemistry, agri-food law and the managerial and communication strategies of businesses and food design;
• specific disciplines, for the evaluation of nutrition and prevention of emerging diseases through the study of the physiology and biochemistry of nutrition in a One Health perspective;

University pole of Imperia
Via Nizza 8, 18100 Imperia
+39 0183 666 568
poloimperia@unige.it

Student information desk Scuola Politecnica (Engineering)
Via Montallegro 1/3, 16145 Genova
+39 010 335 2148
sportello.ingegneria@unige.it

Reference for education
Simona Grillo
didattica.dicca@unige.it