The degree program is designed to delve into both industrial chemical processes in general and, specifically, those specific to the food industry.
You will become a chemical and food engineer, a professional figure in which a basic chemical culture, necessary to understand the nature of the processes and substances handled, is combined with an engineering approach aimed at problem solving and whose primary objective is the industrial-scale realization of production processes.
You will therefore be able to work competently and versatilely in a variety of industrial engineering fields such as corporations, companies, and public administrations, often dealing not only with chemical phenomena, but also with the many aspects related to a production process: from the transfer of matter and energy to managerial and economic factors, from safety issues to energy and environmental ones. For these characteristics the chemical and food engineer differs from the pure chemist.
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Contatti
Reference faculty member for the course: Prof. Alessandro Deorsola
Reference faculty member for Internships: Prof. Micaela Demichela
Reference faculty member for International and Erasmus: Prof. Stefania Specchia
Quality manager: Prof. Federica Bondioli
Reference for Teachers and Students: Dr. Chiara Ricci
Reference Area STUDI: Ing. Alessandro Sasso
Students services
You can book an appointment from your personal page of the Teaching Portal, 'My academic progress - la mia didattica' tab, 'My bookings - Le mie prenotazioni' portlet.
Online ticketing
Service available for all inquiries on the dedicated page.