University of Padua

Overview

The Master's program in Italian Food and Wine at the University of Padua offers an in-depth exploration of how the value of Italian food and wine is shaped by factors such as terroir, history, science, and contemporary quality management practices. This two-year program is designed to equip students with essential research and governance skills necessary for supporting high-value agro-food and wine supply chains.

What you'll study

Year 1

• Animal/Plant Biodiversity and Food
• Food and Wine History (including global perspectives)
• Nutrition
• Food Safety, Hygiene, and Traceability for Food Quality
• Food Microbiology and Quality
• Value-Adding Quality Schemes and Consumer Demand
• Quality, Processing, and Sensory Analysis of Italian Food
• Anthropology and Society
• Communication Skills

Year 2

• Consumer Behaviour
• Food and Wine-Based Territorial Valorisation and Rural Development
• Research Methods for Food and Wine Studies
• Quality, Processing, and Sensory Analysis of Italian Wine
• Quality-Oriented Food and Wine Management and Governance
• Master’s Project (typically a six-month research/capstone project)

Note: Module titles may be updated by the university for each academic year.

Entry requirements

Applicants are required to hold a minimum three-year undergraduate degree (or equivalent). A background in areas such as Economics, Food Technology, or Agricultural Sciences is preferred, along with skills in research methodologies and the ability to apply findings to real-world challenges. Additional entry requirements may include an evaluation of prior qualifications and academic performance.

Career prospects

Graduates of this program can pursue a variety of career opportunities in both public and private sectors. Potential roles include positions in production, quality assurance, protection of geographical indications, marketing, consulting, training, and communication related to high-quality food and wine, both in Italy and internationally.