Information for foreign students

Master in Management of Food Systems of Quality and Gastronomy (Food Quality)

The Master's in Management of Food Systems of Quality and Gastronomy (Food Quality) is part of a process of enhancement of the Italian agri-food industry that recognizes Parma as one of the most important industrial clusters in Italy, known as the “Italian Food valley”. It is in the Food Valley that a set of unique knowledge has been created in the national agri-food scene combined with a corresponding attention by students who see this industrial reality as a concrete professional outlet.

The management of food production, in the current international competitive context, requires a new generation of specialists equipped with management and communication skills suited to a new economic and social framework in Italy and abroad in the agri-food sector. Although Italy is an importer of commodities, it is also an exporter of quality processed food products that reflect the Italian gastronomic culture. The world of Italian agri-food businesses requires figures who, in addition to managing production, are able to design and manage food quality, as well as to interpret consumer needs by communicating to them the qualitative plus of Italian gastronomy.

The Master in “Food Quality” aims to offer a specific and innovative training course. The professional profile relates to the management, administration, planning and control of food firms, providing a professional development that combines the economic-managerial profile with that of gastronomy science and culture. The delivered skills consider topics as: the environmental, social, economic and technical management of the supply chains with a focus on product quality and food services. This professional figure will cover assistance roles within companies and reference bodies for the agri-food sector with diversified functions based on the characteristics of the company and the type of product. The concept of quality that is intended to be developed in the Master is multidimensional. It starts from the idea that the quality of the products derives from the quality of the governance action of the companies and the agri-food supply chains in the economic, social, managerial and marketing, communicative and technological aspects, without neglecting the aspects linked to environmental impacts, innovations and consumer relationships.

The Master in Food Quality, is promoted by the Department of Economics and Business Sciences in collaboration with the Department of Food and Drug Sciences of the University of Studies di Parma; it is a multidisciplinary project that was born as a collaborative platform to promote dialogue between the economic-managerial culture with the disciplines related to the social sciences of gastronomy.

The Master in Food Quality aims to train professionals with interdisciplinary skills that combine the theoretical and empirical knowledge of the managerial nature of the agri-food system, with the technological and gastronomic skills connected to the enhancement of food in a close logic of environmental sustainability. The Master is designed for students coming from Bachelors in Economics and Management and from Agricultural Sciences or Food Sciences. The training course focuses on the subjects of different subject areas, which include:

- the disciplines of economic, management, and sociological nature: to understand and be able to apply the economic theories and the forms of management of agri-food companies in the procurement, production, processing, marketing and promotion of food production and environmental systems;

- the disciplines of a statistical nature: to understand both the data necessary for the management of companies and for the management of quality and food safety;

- legal disciplines: to understand national, European and international regulations in the field of food production and marketing as well as consumer protection;

- the historical disciplines to understand the cultural implications related to the production, marketing and consumption of food;

- technological disciplines: to guarantee food safety but above all to understand and guarantee food quality, also with respect to consumers' nutritional needs.

The Master in Food Quality responds to the need to train a modern professional figure, who adds the skills of the bio-economist to those of the bio-gastronomist, able to satisfy the strong demands for interdisciplinary skills placed in those who operate in the context of the management of food companies, the gastronomy sectors and the socio-economic development of areas with a strong food vocation, in line with the European strategy for sustainable development outlined in the Commission Communication to the European Parliament on "Innovation for sustainable growth: a bio-economy for Europe" - COM (2012) 60 final – and the UN Sustainable Development Goals.

Students can graduate by choosing between two different professional profiles:

- The Econ-gastronomist: the profile of the graduate is economic-managerial integrated with gastronomic skills. He is a manager of agri-food quality, who knows how to recognize, manage, safeguard, communicate, promote and enhance the quality of food along the value chain and in the territory.

- The Gastro-economist The graduate's profile is of an integrated gastronomist with economic-managerial skills aimed at the promotion and socio-cultural enhancement of quality food. He is an expert on food culture able to combine it with nutritional needs with an attention to costs and the environment.

Last but not the least, student can benefit of a period of internships in Italian food companies

More detail at the web page: https://cdlm-gsaqg.unipr.it/it

In the table the list of the lectures delivered in English for 2019/2020 Academic year are marked in blue.

 

 

During the 2020/2021 academic year there will be some updates concerning the structure, organization and access at the Master Degree in Management of food systems of quality and gastronomy (so-called Food Quality) at the University of Parma.

 

Structure: The inter-class Degree structure (L-77 and LM Gastr) is maintained; two years after the introduction of the LM, the course of study will be enriched with the strengthening of business subjects (marketing, business economics and finance classes), statistics and the use of statistical packages and sociology, furthermore there will be introduced free complementary courses to professional training and courses provided in English will be increased. Last, a cycle of 12 curricular seminars on the theme "Stories of entrepreneurial life: Parma gastronomy: products, the territory, businesses and people" (open to the public) will be organised.

Organization: During 2020/2021 academic year LM Food quality classes will be e-classes. The first semester will be entirely online; for the second semester, we hope to meet again, even if the e-classes will be still used. The teaching staff is thinking to propose innovative teaching methods.

 

Admission: in order to tackle with the new situation arisen from the Covid-19, for 2020/2011 academic year, the admission to the Degree will be open, merely subjected to the bachelor degree classes. To be admitted to the Master of Science in Management of Quality Food Systems and Gastronomy, you must have the following curricular requirements that will be ascertained by the relevant Commission:

 

• Degree obtained in classes L-18 Economics and business management sciences and L-26 Food sciences and technologies (ex D.M. 270/04) or the degree classes referred to in ex D.M. 509/99, as well as in the degree class L / GASTR Sciences, culture and politics of gastronomy (ex D.M. 928/2017)

• knowledge of English level B1.

Access is also provided for undergraduates in the classes described above on the basis of the admission requirements.

Access is also granted to graduates in other classes as long as we have achieved at least 24 ECTS in the following basket of Scientific Disciplinary Sectors (S.S.D.): SECS-P / 03; SECS-P / 07; SECS-P / 08; AGR / 01; AGR / 03; AGR / 15; AGR / 16; VET / 04.

 

The diplomas that do not meet all the curricular requirements, the access required to accrue from the ECTS are missing before enrolling in the test (see below) for the master's degree program, by enrolling in single courses.

For the academic year 2020/2021, the Degree Program Council, exceptionally, has entered the local programming limit which provides for a maximum number of enrollable students.

The form for the application to participate to the test must be sent by e-mail via frontoffice.sea@unipr.it within 5 days before the day of the test.

For those who have obtained a foreign qualification, send a copy of the certificate with the list of exams taken at the address: filippo.arfini@unipr.it

 

ADMISSION TEST

The admission test consists of 30 questions (with an entry threshold of 30 points out of 90) and it has the aim of verifying the basic knowledge of marketing and food science topics and to stimulate students to fill their gaps. More info are available at: https://cdlm-gsaqg.unipr.it/it/iscriversi/modalita-di-iscrizione

 

 

The test will be organized in 30 closed-ended questions (quizzes) of which 10 in English. The test is considered passed if the candidate obtains a minimum access score of 30 points out of 90.

The quizzes will focus on two topics: Marketing and Agricultural Industries. For the preparation it is recommended to refer to the following text-book

P. Kotler; G. Armstrong; F. Ancarani; M. Costabile, Principi di Marketing. Pearson Education, Milano, 2019 (o ultima versione aggiornata disponibile)

G. D'Ancona - M. Viganego - A. Molo, Nuovo Industrie Agroalimentari: Principi, Tecnologie, Trasformazioni, Prodotti; Vol. 1 e 2, Ed. Il Capitello.

The access rules for the academic year 2020/2021 and the test application form are published on the REGISTRATION PROCEDURE web page

 

 

The University of Parma welcomes you and will provide you with managerial, technological and communication skills useful in an economic and social framework which is fast evolving, and which pays increased attention to quality and sustainable food.

 

You can find a presentation of the course features at the following video:

https://web.microsoftstream.com/video/11a553e3-a289-41a1-9990-b8067db89763