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This program provides a foundational first-year curriculum common to all students, covering chemical risk assessment, food allergens, microbiology, and food technology. Courses also include biological hazards in food, exposure assessment, and animal welfare. Legal and ethical dimensions of food, such as food law and international policies, are emphasized. Three specialization tracks are available: Agri-Food Safety, Risk Management, and Risk Mitigation, supporting diverse professional trajectories in food systems and public health.

Admission to this master's program in Food Safety and Food Risk Management requires basic knowledge in food-related sciences and English proficiency at B2 level. Applicants holding relevant Italian degrees in agricultural, agri-food, or animal production sciences are automatically eligible, provided they meet a minimum grade threshold. Others must demonstrate at least 60 ECTS in pertinent scientific sectors across five or more subjects, excluding internships or theses. All candidates undergo assessment of personal preparation, with possible individual interviews or additional coursework to address deficiencies. Non-EU students must complete a pre-evaluation and a visa application. EU students typically pay around €1,200/year based on family income. Non-EU students usually pay a fixed fee of about €1,400/year. Check with the university for your exact fee.

This bachelor's program prepares students for a career in the food industry by providing a strong foundation in chemistry, biology, mathematics, and food science. In the initial years, students study general and bioinorganic chemistry, food rheology, microbiology, organic and biochemistry, nutrition science, and physical transformation technologies. Practical knowledge is emphasized through laboratory sessions, sensory analysis, food chemistry, microbiology, and quality control.

The curriculum includes several specialized tracks that allow students to focus on specific sectors of the food industry. These tracks include Food Technology Automatization and Digitalization, Livestock Products Technologies, Post-Harvest Technologies, Confectionary and Edible Fat Technologies, Brewing and Distilling Technologies, Baking and Pasta Technologies, and Preservation Technologies. Each specialization includes targeted theoretical and practical courses, as well as industry-focused internships. The final semesters also involve thesis work, business management subjects, and a large-scale internship to prepare for professional life.

To apply for this bachelor's program, applicants must submit a motivation letter explaining their interest in the course, a brief curriculum vitae, and official academic records. Specifically, a final secondary school examination certificate is required. If the secondary education was completed in English, a certificate or a formally signed and stamped letter confirming English as the medium of instruction may be accepted. Degrees from English-speaking countries are also valid with official documentation.

Accepted English language certificates include TOEFL (minimum 550 on PBT or 72 on iBT), IELTS (minimum 6.0), EUROEXAM, Cambridge First Certificate (minimum level “C” or score of 160), and others such as Pearson PTE and Academic (minimum 59), the Oxford Test of English (with B2 scores across all skills), TELC, ECL, and TOEIC (minimum: listening 400, reading 385, speaking 160, writing 150). Trinity ISE II and LanguageCert ESOL at B2 level are also accepted. However, DUOLINGO (DET) and EF SET are not accepted.

This bachelor's program focuses on food science and technology, with a strong emphasis on food quality, safety, and innovation. It covers core topics like food chemistry, microbiology, processing, nutrition, quality systems, and new product development. Students can specialize in either animal raw materials or plant material processing technologies, where they learn specific methods such as fish, milk, meat, fruit, and vegetable processing. Limited elective courses introduce entrepreneurship, project management, and marketing in the food industry. Practical training and a final thesis are required to consolidate applied knowledge.

To apply for this bachelor's program, applicants must have completed secondary education with at least a satisfactory grade in Chemistry, Biology, and Mathematics. In Latvia, a satisfactory grade typically means a score of 4 out of 10. English language proficiency is also required, with a minimum of CEFR level B2 or equivalent (IELTS 5.5, TOEFL 520, or TOEFL-iBT 68). Applicants must submit their transcripts, passport copy, proof of English skills if needed, and confirmation of the application fee payment. Additional documents may be required based on educational background or country of origin. Learn more about grading systems in Europe at https://www.studyineurope.eu/grades/.

This master's program focuses on the relationship between food, nutrition, and health, combining scientific, regulatory, and public health perspectives. Students are required to complete at least 30 ECTS credits from specialization modules that cover areas such as food quality and safety, consumer perception, food regulations, bioactive ingredients, and nutrition for specific groups. Additional modules can be taken in consultation with advisors, offering expanded learning in topics like sustainability, rural development, and agricultural systems.

Core competence modules (12 ECTS credits) help build skills in business, project management, leadership, and data analysis, including at least one course in experimental design or data modeling. Cluster-specific modules (9 ECTS credits) cover advanced topics such as sustainable supply chains, foodomics, chronic diseases related to nutrition, and biodiversity. The program culminates with a 30 ECTS master's thesis, and students must complete a total of 90 ECTS credits to graduate. This curriculum prepares graduates to address complex challenges in the food and nutrition sectors with a strong scientific and policy-oriented foundation.

To enroll in this master's program, applicants must hold a bachelor's degree in a related field and have at least B2-level proficiency in English. Direct admission is granted to those who earned a degree in Food Science, Food Technology, Nutrition and Dietetics, or Oenology from a Swiss university of applied sciences with a final grade of 5 or an ECTS grade of A or B. Applicants with equivalent academic qualifications and relevant work experience may also be admitted after an individual assessment by the program director.

Graduates from academic universities must demonstrate at least six months of full-time professional experience in a relevant field. While courses are taught in English, students may write their master's thesis in English, German, or French.