What is the M.Sc. in Food Safety and Food Risk Management?
The Master Degree (MSc) in Food Safety and Food Risk Management is an inter-university degree course coordinated
by the University of Parma in agreement with: the Catholic University of the Sacred Heart of Piacenza, the
University of Modena and Reggio Emilia, Alma Mater Studiorum - University of Bologna, University of Ferrara.
It is taught entirely in English and is addressed to Italian and foreign students interested in food safety
assessment and related risk management.
The course is structured for representing a continuation of the studies for graduates with university degrees in
Food Science and Technology, Agricultural and Forestry Sciences and Technologies and Zootechnical Sciences and
Animal Production Technologies, but may also be of interest to graduates in other scientific and technological
disciplines in the fields of Biotechnology, Biology, Chemistry, Pharmacy, Gastronomy, etc, if having an adequate
The main objective of the MSC in Food Safety and Food Risk Management is to provide students with advanced
knowledge, skills and competences related to food safety assessment and management, that will allow them to
operate in the public and private agri-food sector in leading positions that need independent and autonomous
The formation of the MSC in Food Safety and Food Risk Management is aimed to provide the students, at the end of the course, the following knowledge and skills:
- a solid basic cultural and scientific background and a good command of the scientific method;
- the ability to optimize processes and methodologies, and manage research and industrial development projects in the agro-food sector;
- the ability to assess and manage various aspects of food safety, also in compliance with the regulations on operator safety and environmental protection;
- an adequate knowledge and the professional skills to carry out complex coordination and guidance activities
related to the agro-food sector;
- a high technical skills for assessing food safety and hygiene control also with the use of innovative methodologies;
- a professional knowledge and skills in risk management during food processing;
- advanced skills in risk management and mitigation along the entire agro-food production chain;
- good attitudes to communication, multidisciplinary teamwork and judgment skills both on the technical and on the human and ethical level.
For the above objectives, the MSc in Food Safety and Food Risk Management course provides the acquisition of in-
depth knowledge on specific technical aspects of the food sector and of the evaluation and management of food
safety, both generic and specialized.
This knowledge will also be acquired through:
- activities and practical exercises dedicated to data acquisition and processing methods;
- activities aimed at deepening knowledge on innovative technologies;
- in relation to specific objectives, activities such as internships in companies, public administration
structures and laboratories, as well as study periods in other Italian and European universities, also in the
framework of international agreements.
The curricula (specialisations) provided in the course will be differentiated in order to better pursue some
specific objectives, particularly in some disciplinary sectors or professional activities.
In particular, the course includes a first common year (based at the University of Parma) and a subsequent
differentiation, in the second year, in three curricula (specialisations) dedicated respectively to:
1) mitigation / reduction of food risk through predictive methods and control of emerging risks, and minimization
of contamination problems along the supply chain and the food production process (at the Catholic University of
the Sacred Heart of Piacenza in collaboration with the University of Parma);
2) risk management in production and processing companies, with particular reference to innovative methods and
processes and safety assessment of end products (at Alma Mater Studiorum - University of Bologna in collaboration
with the University of Ferrara);
3) agro-food safety in primary production, with particular reference to the crop production sector (at the
University of Modena and Reggio Emilia).
To promote an internationalization-oriented teaching environment, mobility programs are promoted..
The final examination consists in the public defense of a written theoretical or experimental thesis focusing on a
topic consistent with the subjects of the degree course.
Graduates will be trained to work in companies competing in the field of global technology, in multinational
corporations, European and supranational organizations, and national and regional institutions operating