Master in Agrifood Innovation Management

First Year

• Short Cycle Breeding and Innovative Techniques to Improve Product Quality (6 credits)
• Plant Physiology Applied to Agricultural Production (6 credits)
• Improvement in Crop Production (12 credits)
• Biopesticides and Innovative Techniques for Plant Protection (6 credits)
• Food Production and Processing: Physical Characteristics and Chemical Properties of Food (12 credits)
• Agri-food Marketing Analysis and Techniques (6 credits)
• Agri-food Law: Introductory Notions and the Regulation of Innovation in Agri-food Law (6 credits)
• Innovative Plants and Automation for Agri-food Production and Transformation (6 credits)

Second Year

• Sensory Quality of Agri-food Products and Consumer Preference (6 credits)
• Methods for Traceability, Protection, and Authenticity Detection of Agri-food Products (6 credits)
• The Microbiome of the Environment and Agri-food Products (6 credits)
• Experimental Design and Sampling Plans, Statistical Tests, and Programming for the Analysis of Agri-food and Environmental Data (4 credits)
• Methods for the Management and Implementation of the Innovation Process in the Company, Entrepreneurship, and Innovative Startups (4 credits)

Elective Courses

• Eco-Sustainable Methods for the Prevention and Management of Invasive Alien Species
• Ecology and Epidemiology of Ectoparasites of Agricultural and Health Interest concerning Alien Species and Zoonotic Organisms
• Innovative and Sustainable Techniques for Minor and Specialty Crops in the Alps
• Sustainable Rural Land Use and Landscape Planning
• Water Resources Management Methods
• Sustainable Management of Terrestrial Ecosystems about Global Changes and Anthropic Alterations
• Tourist Destination Management
• Consumer Demand and New Trends in Consumption and Diets
• Nutritional and Nutraceutical Characteristics of Food and the Role of Nutrients in the Diet
• Novel Food Production and Processing Methods (Cell Cultures, Insects, Textured Vegetable Proteins)

The program is completed with an internship (2 credits) and the final thesis (20 credits).

Efrem Bertini

Learning outcomes aim at acquiring knowledge in:

• Biology, physiology, genetics of the production and harmful agents and their interaction in the ecosystem
• Innovative and sustainable production, conservation, and transformation methods of crop and alpine short-cycle animal farming as well as their impact on the chemical-physical and sensorial qualitative characteristics of agrifood products
• Innovative strategies, solutions, and methods for the quantitative-qualitative improvement of agricultural production, adaptive defense against biotic and abiotic stresses via a more sustainable use of natural resources, and a reduction of the impacts on environmental and human health.
• New strategies and methods to introduce innovation in agrifood production and processing
• Principles for sustainable agrifood production and innovative solutions for the reduction of the anthropic impact of agriculture on the environment, with emphasis on risks and opportunities that rural areas may encounter
• Key principles of marketing applied to the agrifood sector, with a focus on innovative products, national and international markets, and their evolution
• Key principles of law related to agrifood production and commercialization, protection and promotion of technological innovation, including ethical principles
• Machines and plants for the production, storage, and transformation of agri-food products, design, and selection criteria with attention to the most innovative aspects also related to sensors and automation, control systems, and data analysis

At the end of their studies, graduates will be able to:

• Improve crop and animal production in terms of quality and sustainability and increase the competitiveness of supply chains thanks to the introduction of advanced techniques and technologies, the use of traditional and innovative genetic improvement tools, the implementation of advanced agronomic practices including storage and transformation in post-harvest, the use of biotechnology and biological techniques for crop defense and animal nutrition in extensive farming to improve animal welfare.
• Develop or optimize innovative and sustainable production processes including aspects related to production, genetic improvement, defense, engineering, agricultural economics, marketing, industrial standards, and regulations.
• Design, introduce, and independently manage and test the innovation in traditional supply chains, also considering the production of new types of food, with attention to the market demand and consumer preferences.
• Program, plan, and conduct analyses, process collected data with advanced mathematical models and IT tools; critically interpret the results; write reports within the research project and develop of research proposal that aims to improve agricultural production and its sustainability.

Roberto Bernardinatti

The course aims at training a high-level professional figure specialized in the planning and management of innovation in agri-food supply chains with a specific focus on the improvement of agronomic management and storage on small to medium farms and in other contexts, such as:

• Companies operating in the production, storage, transformation, and marketing of plant and animal products
• Cooperatives
• Public and private entities that offer specific services in the agri-food sector
• Public and private research and consultancy institutions, national (Ministries, Regional and Provincial Departments, Professional trade associations, National Certification Service, Technical Services of Local and Territorial Administrations, Environmental Agencies, Associations for the protection of productions, certification bodies for agricultural production, etc.) and international organization in the public sector (European Commission, EFSA, FAO, etc.)
• Large retail centers and chains
• Freelance agronomist profession.

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