Here you will find an overview of the course's two curricula, BFS and BAL, with their study paths, areas of study, and planned courses, to guide you through the various training and professional directions.

Biotechnologies for Food Science (CV taught in english)

BFS – Biotechnology for Food Science is the curriculum taught in English. Choosing BFS means entering an international environment, with students from all over the world, and approaching the study of the agri-food sector with a global perspective.

The curriculum includes a common base and two study plans to choose from,

• Food Safety and Food Hygiene: It focuses on the relationship between food, health, and risk prevention, with a focus on microbiota, food safety, and foodborne illnesses.

• Plant resilience and product quality: It focuses on biotechnologies applied to plant production, crop quality, and the nutritional value of foods.

Click here to download a curriculum overview.

Biotecnologie per l'Alimentazione (curriculum in italiano)

BAL – Biotecnologie per l’Alimentazione è il curriculum erogato in lingua italiana. Condivide con BFS una base scientifica comune, ma propone insegnamenti diversi nei piani di studio, mantenendo le due principali direzioni del corso:

• Resilienza delle piante e qualità del prodotto: Si concentra sulla produzione alimentare di origine vegetale, dalla salute delle colture alle biotecnologie delle produzioni vegetali, fino allo studio metabolico e nutrizionale dei prodotti di origine vegetale.

• Sicurezza degli alimenti e igiene alimentare: Si concentra sulla sicurezza degli alimenti e sulla prevenzione dei rischi, integrando il rapporto tra nutrienti, ospite e microbiota con tossicologia alimentare, tossicogenomica e zoonosi alimentari.

Clicca qui per scaricare una panoramica del curriculum.

Plactical activities and research projects

Practical activities is a central part of the course: about a third of the course credits, 40 CFU out of 120, are devoted to laboratory activities.
During the course, you acquire advanced technical skills, from in vitro methodologies to in silico tools, to nanotechnology applications in the agri-food sector. In the laboratory, you learn to analyze DNA, RNA, and proteins, skills essential for molecular traceability, food processing, and supply chain control. These activities are paired with theroretical and practical Applied Bioinformatics, where you learn to manage biological datasets, consult genomic databases, integrate different data and interpret them.
The program is completed with an experimental thesis of at least six months, entirely dedicated to a research project. Thesis can be carried out in the laboratories of the University of Padua, in agri-food companies, public or private research institutions, or abroad through Erasmus+ and equivalent programs.