Agri-Food Sustainability University of Pavia

Overview

Through a multidisciplinary syllabus aimed at achieving high food production (but at the same time being attentive to the environment, producers and consumers), students will be taught following the sustainable vision of “one health” during this Agri-Food Sustainability programme from the University of Pavia . 

Graduates will have acquired a broad agro-ecological vision, including in the marketplace, developing and managing the innovation of companies and agricultural supply chains. At the same time, graduates will also be attentive to post-production processes and to the impact that agro-food products can have on human health.

Career Opportunities

• professional farmer;

• farm manager / consultant

• consultant for farms on the "green" programmes of the EU in line with the interventions envisaged for the reinforcement of the eco-sustainability of the European Union economy, with specific skills on aspects such as: current legislation, sustainable use of phytosanitary measures, reduction/CO2 offsetting, and conservation and use of biodiversity;

• consultant for single or associated farms for the improvement of production performance, especially in the context of climate change, with specific skills regarding strategic choices for planting new crops and suitable seeds in standard productions;

• technical consultant for companies undergoing conversion to, or already in, the "Organic" regime (e.g. "Organic farming") for national but also extra-European productions;

• consultant for single or associated agricultural companies to support the digitalisation and computerisation processes of the company, to network with external databases (e.g. meteorology databases, satellite data), develop ground detection networks and sensors, and promote the use of satellites and drones;

• farm consultant for contacts/ interfaces with the food industry in the area of production to ensure adequate quality raw materials and products useful for human health and well-being;

• consultant/ employee of product/ process quality certification bodies in the agri-food sector, including the acquisition of European brands (see IGP, DOP, DOC);

• consultant/ manager of agricultural services within local public bodies, or their technical agencies, at various levels.