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The Master’s degree explores how to produce healthier and safer food following a cross-cutting, farm/field-to-fork approach. Theoretical lessons are mixed with practical training, offering hands-on experience in advanced DNA RNA and protein analysis together with lab sessions in bioinformatics. Focused on the application of innovative biotechnological methodologies in food production and safety, it is the ideal trait-d’union between the requests of consumers and producers in the agro-food sector and the research applied to production and food-safety.
1st Year: Applied Genomics for Animal and Crop improvement; Applied Bioinformatics; Molecular Basis of Disease, Immunology and Transmissible Diseases; Food Microbiology and Food Microbial Biotechnology; Epidemiology and Risk
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Bachelor’s degree or equivalent, with proven skills in Biology, Biotechnology for the production of goods and services, ethical regulations and issues
The University of Padova fosters top-quality research activities and actors in all scientific areas, increasingly attracting public and private funding. 5.2% of Italian public funding for scientific projects of national importance are awarded to researchers at the University of Padova, whereas European funds for research projects at Padova have soared by 40% over the last three years.Read more
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