Second cycle degree course

Food safety and food risk management


September 2023

Main information

An inter-university course in top departments for agribusiness sciences, managed by University of Parma, University of Bologna, Catholic University of the Sacred Heart (Piacenza campus), University of Ferrara, University of Modena and Reggio Emilia.




2 years


Free access

Academic credits




Degree class



Not mandatory

Attendance mode

In presence


After completing my three-year course in Biology, I wanted to complement my education with something new that could open doors for me in the food industry, which has always been a great interest of mine. Food Safety and Food Risk Management immediately struck me as an extremely innovative and interesting course, capable of providing all the necessary tools for managing food risks. We attended lectures with professors who were deeply connected to the food industry, and they imparted high-level knowledge that will be very useful for our future profession. The instructors were always very present, not only during the course, but especially in the crucial final moments. I can say that reality exceeded my highest expectations.

Alessia Caprio

MSc in Food Safety and Risk Management, University of Parma

After completing my three-year studies in Food Science, I began looking for a master's program that would allow me to delve deeper into both nutrition and food safety aspects. That's when I discovered the Food Safety and Food Risk Management program. No other Italian university had a similar curriculum! Furthermore, the fact that it was taught in English was definitely an added value to my choice.

Matilde Milana

MSc in Food Safety and Risk Management, University of Parma

I enrolled in 'Food Safety and Food Risk Management' with the expectation of gaining the knowledge to produce and handle food in a safe and healthy manner. My expectations were not only met but exceeded. The reason is that all the courses I took during this master's program were complementary and provided me with a broader perspective and knowledge of food safety and food quality control/management. In my opinion, the strength of this course lies in the options available in the second year, which allow you to choose from three specific programs. A whole semester dedicated to a particular curriculum certainly ensures greater depth and specialization.

Kadupe Olanike Babalola

Master's holder in Food Safety and Food Risk Management

I chose the degree program in Food Safety and Food Risk Management due to my interest in new technologies applied to food risk management. The program has provided me with a truly valuable body of knowledge and skills that would be immensely useful in a potential work setting! I highly recommend this specialized course.

Edgard Sumbiri

Master's holder in Food Safety and Food Risk Management. BSc in Biomedical Laboratory sciences

I discovered the Food Safety and Food Risk Management course during an internship in Denmark, after completing my three years of studies. I expected a lively teaching method, with lectures and group work, in an international environment where I could compare and enrich diverse knowledge and study paths. I also counted on highly specialized internship opportunities to facilitate entry into the workforce. My expectations were largely met, especially regarding how it was taught and the possibility of entering the workforce. I can confidently say that the acquired knowledge represents a fundamental and irreplaceable foundation.

Riccardo Soldesti

MSc in Food Safety and Risk Management, University of Parma

About the course

The degree programme

If you are looking for a Second Cycle Degree Course at the forefront of the modern food sciences, and you want to acquire the ability to face the challenges posed by the modern food systems and learn deep skills in managing the safety of what we eat, we propose to you to become a Food Safety expert. 

It’s possible through a regional course, fully taught in English, offered by a network formed by Universities of Parma, Bologna, Catholic of the Sacred Heart of Piacenza, Modena and Reggio Emilia, Ferrara. Emilia-Romagna region and, in particular, the Parma District represents an integrated ecosystem of food industries, research centers and public institutions fully dedicated to food (for this reason it’s called “food valley”) and is the headquarter of the European Food Safety Authority (EFSA). 

Foods have a direct impact on human health and wellbeing. They are the main way in which our body comes into contact with the external environment and with millions of different compounds. It becomes therefore essential for companies, control bodies and research centers to form specific figures dedicated to risk assessment and management of food risks. 

The Food Safety expert has a knowledge of European legislation in the sector and is linked to the global market, which poses logistical challenges and makes the guarantees on ingredients of the food chain less robust, leading to new safety risks.

Study plan

An inter-university course in top departments for agribusiness sciences

During the 1st year all courses will be taught at the University of Parma. At the beginning of the 2nd year, students will choose one among three different curricula offered by the partner universities: 
  • Risk Mitigation (UNICATT in collaboration with UNIPR)
  • Agri-Food Safety (UNIMORE)
  • Risk Management (UNIBO inn collaboration with UNIFE). 

The degree qualification will be successfully gained after the elaboration and defense of an original thesis work, under the joint supervision between Universities and/or food companies, governmental and EU institutions, and will be officially awarded as a joint Second Cycle (MSc) degree of University of Parma, Piacenza, Bologna, Modena e Reggio Emilia and Ferrara.

After graduation

What you can do after graduating

Graduates in Food Safety and Food Risk Management will play roles of responsibility in food companies for the safety aspects related to primary production, procurement and handling of raw materials (especially at transnational level), process control, development of new products, and marketing and distribution at European and extra-European level.

In addition, they will be able to integrate current regulations and new scientific knowledge in terms of emerging risks, by performing direct research and development of new products both in companies, universities and other research institutions. Graduates will be able to develop and monitor risk management strategies for the prevention and management of current and emerging risks or outbreaks as well as effectively define and manage food safety plans. In other words, graduates will be able to manage the system of risk governance, which is intimately responsible for the efficiency of the detection, prevention, mitigation, and reduction of threats/risks and their consequences.

The graduate will also cover responsible positions in control bodies and in national and international organizations operating in the sector of Food Safety (including EFSA). The graduate will also be able to have an active role in the field of training and scientific dissemination at all levels. A professional practice exam called “esame di stato”, in Italy, must be passed to enroll in the professional register of Food Technologists.

Administrative Structure

Università degli studi di Parma
Via Università, 12 - 43121, Parma, Italy
VAT: 00308780345

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