Educational goals

The Master's degree course in Agri-food Sustainability aims to equip agronomic specialists with advanced scientific and professional skills in sustainable agri-food production, with a special focus on environmental protection and consumer health. The Agri-food Sustainability course programme will equip graduates with the professional skills to understand, integrate and manage sustainability issues in agriculture and the protection of the agro-forestry environment. They will develop technical agronomy expertise and a focus on human health, with special reference to quality, preservation and the creation of “healthy” processed products. The course of study provides skills and methods for understanding and changing the food production system within a rapidly changing context. Graduates will therefore be able to facilitate the creation and development of sustainable agri-food supply chains. They will also prove to be highly trained technicians who can communicate and collaborate professionally and scientifically with those involved in post-production, distribution and processing, and responsible consumption. The course of study provides the skills and methods required to transfer knowledge and innovative processes to agricultural enterprises within the agro-food processing and marketing industry, including expanding sectors such as health products. Graduates in Agri-food Sustainability acquire, finally, all the knowledge necessary to successfully pursue higher education courses, such as second-level Masters’ degree courses or Doctorate programmes. The degree programme is taught in English, and over 70% of students enrolled in the first two years come from non-EU countries. In order to accommodate the long visa processing times for these students and their inability to attend classes in person at the beginning of the academic year, the programme's delivery mode has been changed from “conventional” to “dual”. In terms of university credits, the portion of the study course delivered online meets the minimum amount required by law for dual-mode courses. In particular, the theoretical parts of the courses scheduled for the first semester are delivered via e-learning. This involves creating video lectures to be supplemented with synchronous and asynchronous tutoring activities. This will allow all students to start their training programme, even in the event of logistical difficulties. Practical and laboratory activities will complete the course. Sessions will take place in-person during the final part of the training period. Parts of other course subjects that may lead to the acquisition of micro-credentials may also be delivered in self-study mode in order to facilitate flexible and inclusive learning. Teaching activities will be arranged in semesters, with the above objectives being achieved through a core set of courses covering the main subject areas of the class. These courses will focus particularly on plant production (including issues related to agroecology and biodiversity conservation), soil fertility and conservation, genetic improvement, and the economic, management and legal aspects of these topics. Specific courses aimed at exploring issues of sustainability in agriculture and respect for the environment, as well as product quality, proper preservation and consumer health, can also cover the demo-ethno-anthropological aspects of rural areas, including tropical and subtropical regions. The course of study may be divided into curricula intended to train agronomists with advanced skills in agro-ecological aspects and the sustainability of agricultural production. To this end, greater knowledge will be gained in agronomics while topics related to water resources and crop protection will be addressed. Other curricula are designed to train agronomists with advanced skills in post-harvest and processing. These agronomists will be capable of communicating and closely connecting the activities of farms with those of food processing for specific products that promote human health. In this connection, interdisciplinary and transdisciplinary subjects will be taught in the chemical, medical and biological fields. Extensive work for the preparation of the experimental Thesis (internship for thesis) at the University's laboratories or at agricultural and/or processing companies completes the training of Agri-food Sustainability graduates. The training course is structured in the following learning areas: AGRICULTURAL PRODUCTION AND AGRI-FOOD SYSTEM AREA This area includes courses dedicated to organic farming, the conservation and improvement of plant genetic resources, the conservation of agro-biodiversity and farm management, including legal and economic aspects. AGRO-ECOLOGY AND FARM SUSTAINABILITY AREA With regard to this area, training is provided in subjects dealing with the ecological dynamics of agroecosystems, biodiversity, and the management of agricultural and agroforestry landscapes. Special reference is made to the quality and sustainability of agricultural production, as well as to issues related to sustainable water resource management, plant protection, soil conservation, and precision agriculture. PRODUCT QUALITY AND FOOD SAFETY AREA This area covers courses related to agri-food production quality, product processing, food technologies, post-production techniques, food preservation methods, and food safety. Training activities are led not only by university lecturers, but also by qualified experts from farms and the agri-food industry. This facilitates contact between students and the labour market. Given the multidisciplinary nature of the topics that define the educational path, this course of study relies on the expertise of other Departments of the University that were involved in the planning phase and/or still contribute to its organisation.

Career opportunities

Agronomist and Forestry Graduate. The Master's Degree Course in Agri-food Sustainability provides the skills and knowledge required for management positions in agricultural companies and throughout the food production chain, from cultivation methods to the processing and marketing of agri-food products. The course takes into account the needs of a rapidly changing sector. In addition, graduates with a Master's degree can carry out all the activities required by the Professional Register of Agronomists and Foresters, provided they pass the state exam. The main employment opportunities include: - Professional farmer; - Manager/consultant for farms operating in the field of sustainable agriculture, both conventional and integrated, or in organic farming; - Consultant for farms on EU green programmes, in line with measures to strengthen the eco-sustainability of the European economy. Specific areas of expertise include current legislation, the sustainable use of plant protection products, reducing/offsetting CO2 emissions, and conserving and using biodiversity. - Consultant for farms on improving production performance, especially in view of the current context of climate change, with specific expertise on strategic planting choices for new crops and appropriate seeds in standard production; - Consultant for farms, overseeing processes of digitisation and computerisation, such as the use of external databases (e.g. agrometeorological and satellite databases, ground detection networks, sensors and drones); - Consultant for farms, liaising with the food industry to provide production guidance and ensure high-quality raw materials are used, with a particular focus on human health and well-being; - Consultant/employee for product, process, quality certification organisations in the agri-food sector, including the acquisition of European brands (cf. PGI, PDO, DOC, ...); - Consultant/manager for services to agriculture within public local authorities at various levels.

Admission requirements

To be admitted to the Master's programme, students must hold a degree, which may have been obtained under the regulations in force prior to Ministerial Decree 509/1999, as amended from time to time) or a three-year university degree, or another academic title obtained abroad and recognised as eligible by the relevant offices of the University. Students are also required to meet certain curricular requirements and to have an adequate background. Curricular requirements include: a degree in classes L-25 (Agricultural and Forestry Sciences and Technologies) or L-26 (Agricultural and Food Sciences and Technologies), as set out in Ministerial Decree 270/04, or in the corresponding classes established under the previous educational system, as set out in Ministerial Decree 509/99. Candidates with a degree in other classes whose educational paths have led to the acquisition of at least 45 ETCS credits in 5 different SSDs from those listed below are also eligible: AGR (01 to 16) BIO/01 - General botany BIO/02 - Systematic botany BIO/03 – Environmental and applied botany BIO/04 - Plant physiology BIO/05 - Zoology BIO/07 - Ecology BIO/09 - Physiology BIO/10 - Biochemistry BIO/13 - Applied biology BIO/14 - Pharmacology BIO/15 - Pharmaceutical biology BIO/18 - Genetics BIO/19 - General microbiology GEO/04 – Physical geography and geomorphology GEO/05 - Applied geology CHIM/03 – General and inorganic chemistry CHIM/06 - Organic chemistry CHIM/10 - Food chemistry ICAR/01 - Hydraulics ICAR/02 - Hydraulic and marine constructions and hydrology ICAR/03 - Healthcare and environmental engineering ICAR/06 - Topography and cartography. The students’ background will be assessed through specific procedures in accordance with the Teaching Regulations applicable to the course. To be admitted to the Master's degree programme, students must demonstrate fluency in written and spoken English (level B2 of the Common European Framework of Reference for Languages), including subject-specific vocabulary.