Nutritional Sciences - master
Nutritional Sciences - master
Course sheet
A.Y. 2025/2026
Master programme
LM-70 R - Scienze e tecnologie alimentari
The Master's degree in Food Science and Technology (STAL), in line with the educational objectives set by the program, aims to train specialists in the field of food science and technology with in-depth interdisciplinary knowledge. Graduates will be able to perform complex tasks to effectively respond to the demographic, cultural, and technological changes that continually challenge the food production context. Educational priorities include areas such as food safety, quality, integrity, and sustainability, in line with the bioeconomy principles established by the United Nations. These are integrated with the efficiency and productivity of the food sector, in line with the application of automation and digital technologies characteristic of Industry 4.0.
The program provides the theoretical, methodological, and practical foundations to prepare graduates, on the one hand, to support the resilience and optimization of traditional high-quality food production, and, on the other hand, to design and develop innovative food products. The education received will allow graduates to perform managerial tasks in the food industry and in companies related to the production, processing, preservation, and distribution of food products, packaging, and auxiliary products. This includes work in large-scale retail, public and private bodies conducting analysis, control, certification activities, as well as those involved in scientific investigations to protect and enhance food products, training institutions, and freelance work in the field of Food Technologists. The program also provides access to PhD programs in food science and technology, both nationally and internationally.
The program develops, in particular, solid knowledge and skills in the following areas and sectors:
? Food production, packaging, preservation, and distribution processes.
? Food safety, integrity, and quality.
? Integration of tradition and innovation in food production.
? Development of new food products considering consumer needs and preferences.
? Chemistry, biochemistry, and human nutrition with an applied focus on the food sector.
? Communication in interdisciplinary settings, including economic contexts.
? Management and use of microbial resources in various food and nutritional applications.
Ability to Apply Knowledge and Understanding
The core knowledge and understanding that the graduate in Food Science and Technology will acquire include:
? Chemical, physical, and structural properties of food.
? Theoretical and applied knowledge of European legislation on food hygiene and safety.
? Knowledge of voluntary standards in food quality and safety certification.
? Knowledge of new processing technologies that are alternatives to traditional ones, with a focus on innovative features and potential applications.
? Knowledge of methods for sizing and analyzing production plants.
? Knowledge of techniques and equipment for food and beverage packaging.
? In-depth knowledge of product and process design, optimization, and quality control strategies using digital innovation, industrial automation, and Quality by Design.
? Understanding of the relationship between structure and formulation/production of food products.
? Knowledge of statistical tools necessary for the design, optimization, and monitoring of products and processes.
? Understanding of national and international regulatory frameworks governing packaging machinery and equipment.
? Understanding the role of consumers in the design and optimization of food and processes.
? Knowledge of traditional and emerging sensory methods for evaluating acceptability and preference.
? Economic, political, and managerial knowledge of the food sector, from both a system-wide and company perspective, with a particular focus on innovation.
? Knowledge of the structural peculiarities of macromolecules and the properties of micromolecules in food matrices.
? Understanding the biochemical and chemical aspects of the main food transformation processes and the changes that occur in the final product, particularly concerning potential impacts on food quality in terms of nutritional and health-related aspects.
? Ability to understand the use of food to meet the nutritional needs of consumers.
? Understanding common nutritional issues related to food consumption.
? Knowledge of nutritional and biochemical aspects of food in the context of the daily diet, essential for defining new formulations that contribute to maintaining health, especially for sensitive consumers.
? Understanding regulations and directives related to the use of food in the nutritional sector.
? Knowledge of conventional and innovative technological and biotechnological processes.
? Knowledge of methods for evaluating and controlling food shelf life.
? Knowledge of analytical methods and techniques (chemical and physical) for evaluating the composition and structure of food.
? Knowledge of the complexity and diversity of microbial resources involved in ensuring food safety, quality, health, and sustainability in the agri-food system.
? Knowledge and understanding of methodological approaches necessary for studying microbiomes associated with food, food production environments, and the human microbiota.
? Knowledge and understanding of managing microbial resources to improve food processes and products, including enhancing biological value and extending shelf life through predictive microbiology approaches.
? Knowledge and understanding of recovering by-products for the enhancement of components with biological activity of interest in the food sector.
The program provides the theoretical, methodological, and practical foundations to prepare graduates, on the one hand, to support the resilience and optimization of traditional high-quality food production, and, on the other hand, to design and develop innovative food products. The education received will allow graduates to perform managerial tasks in the food industry and in companies related to the production, processing, preservation, and distribution of food products, packaging, and auxiliary products. This includes work in large-scale retail, public and private bodies conducting analysis, control, certification activities, as well as those involved in scientific investigations to protect and enhance food products, training institutions, and freelance work in the field of Food Technologists. The program also provides access to PhD programs in food science and technology, both nationally and internationally.
The program develops, in particular, solid knowledge and skills in the following areas and sectors:
? Food production, packaging, preservation, and distribution processes.
? Food safety, integrity, and quality.
? Integration of tradition and innovation in food production.
? Development of new food products considering consumer needs and preferences.
? Chemistry, biochemistry, and human nutrition with an applied focus on the food sector.
? Communication in interdisciplinary settings, including economic contexts.
? Management and use of microbial resources in various food and nutritional applications.
Ability to Apply Knowledge and Understanding
The core knowledge and understanding that the graduate in Food Science and Technology will acquire include:
? Chemical, physical, and structural properties of food.
? Theoretical and applied knowledge of European legislation on food hygiene and safety.
? Knowledge of voluntary standards in food quality and safety certification.
? Knowledge of new processing technologies that are alternatives to traditional ones, with a focus on innovative features and potential applications.
? Knowledge of methods for sizing and analyzing production plants.
? Knowledge of techniques and equipment for food and beverage packaging.
? In-depth knowledge of product and process design, optimization, and quality control strategies using digital innovation, industrial automation, and Quality by Design.
? Understanding of the relationship between structure and formulation/production of food products.
? Knowledge of statistical tools necessary for the design, optimization, and monitoring of products and processes.
? Understanding of national and international regulatory frameworks governing packaging machinery and equipment.
? Understanding the role of consumers in the design and optimization of food and processes.
? Knowledge of traditional and emerging sensory methods for evaluating acceptability and preference.
? Economic, political, and managerial knowledge of the food sector, from both a system-wide and company perspective, with a particular focus on innovation.
? Knowledge of the structural peculiarities of macromolecules and the properties of micromolecules in food matrices.
? Understanding the biochemical and chemical aspects of the main food transformation processes and the changes that occur in the final product, particularly concerning potential impacts on food quality in terms of nutritional and health-related aspects.
? Ability to understand the use of food to meet the nutritional needs of consumers.
? Understanding common nutritional issues related to food consumption.
? Knowledge of nutritional and biochemical aspects of food in the context of the daily diet, essential for defining new formulations that contribute to maintaining health, especially for sensitive consumers.
? Understanding regulations and directives related to the use of food in the nutritional sector.
? Knowledge of conventional and innovative technological and biotechnological processes.
? Knowledge of methods for evaluating and controlling food shelf life.
? Knowledge of analytical methods and techniques (chemical and physical) for evaluating the composition and structure of food.
? Knowledge of the complexity and diversity of microbial resources involved in ensuring food safety, quality, health, and sustainability in the agri-food system.
? Knowledge and understanding of methodological approaches necessary for studying microbiomes associated with food, food production environments, and the human microbiota.
? Knowledge and understanding of managing microbial resources to improve food processes and products, including enhancing biological value and extending shelf life through predictive microbiology approaches.
? Knowledge and understanding of recovering by-products for the enhancement of components with biological activity of interest in the food sector.
Professional Profile: Food Technologist (a profession established by Italian Law No. 59, 1994, and subsequent implementing decrees, also referencing the Ministry of Health Circular dated December 6, 2000, regarding the mandatory registration in the professional registers of the relevant professional orders). The food technologist is capable of managing, organizing, and designing the production, preservation, and distribution of food while ensuring the sustainability and eco-compatibility of industrial activities. They play a key role in adopting and proposing innovations within the various professional activities of the sector.
The graduate of the Master's degree in Food Science and Technology carries out activities related to planning, management, control, coordination, and training concerning the production, preservation, distribution, and service of food. They are able to solve complex problems and independently plan and develop innovative solutions.
A primary objective of the training for the Master's graduate in Food Science and Technology is the management of professional functions aimed at the continuous improvement of food products, ensuring the sustainability and eco-compatibility of industrial activities, while adopting and proposing innovations related to the various professional tasks in the sector.
The broad range of advanced knowledge acquired defines a professional who can assume all necessary roles in the food industry and related production activities, such as:
? Coordinating and managing processes related to food transformation and commercialization, as well as selecting suppliers of raw materials, additives, processing aids, packaging materials, and equipment.
? Studying, designing, and optimizing food processing systems: from modeling to pilot trials to scaling-up, with a particular focus on environmental issues and economic sustainability.
? Integrated quality management across the entire production chain, aimed at achieving food safety, product quality, authenticity, social responsibility, and environmental protection.
? Developing innovative analytical protocols for safety control, identifying emerging risks, and assessing the quality and integrity of food production.
? Expert and arbitration functions related to the responsibilities listed above.
? Market research, consumer surveys, and benchmarking in relation to food production.
Skills Associated with the Role:
? Management and design of food production plants.
? Food design and optimization, formulation, and development of new food products (functional foods, novel foods).
? Integrated management of the food process.
? Expertise in food quality and safety: regulatory activities and management systems.
? Skills in emerging transformation technologies, preservation, conditioning, and methods for optimizing processes and products.
? Nutritional and biochemical expertise in the relationship between food and nutrition.
? Expertise in microbial resources for the food system.
? Knowledge in economics and innovation management within the food industry and marketing.
? Management of food quality assurance/certification systems, including aspects such as traceability and recall systems.
Career Opportunities
The professional activities of a graduate with a Master's degree in Food Science and Technology are primarily carried out in food industries and all companies involved in the production, transformation, packaging, and commercialization of food products. Other areas of employment include large-scale retail companies, public and private organizations conducting research, planning, analysis, control, certification, communication, and scientific investigations for the protection and enhancement of food products. Graduates can also work in training institutions and in freelance professions.
The graduate of the Master's degree in Food Science and Technology carries out activities related to planning, management, control, coordination, and training concerning the production, preservation, distribution, and service of food. They are able to solve complex problems and independently plan and develop innovative solutions.
A primary objective of the training for the Master's graduate in Food Science and Technology is the management of professional functions aimed at the continuous improvement of food products, ensuring the sustainability and eco-compatibility of industrial activities, while adopting and proposing innovations related to the various professional tasks in the sector.
The broad range of advanced knowledge acquired defines a professional who can assume all necessary roles in the food industry and related production activities, such as:
? Coordinating and managing processes related to food transformation and commercialization, as well as selecting suppliers of raw materials, additives, processing aids, packaging materials, and equipment.
? Studying, designing, and optimizing food processing systems: from modeling to pilot trials to scaling-up, with a particular focus on environmental issues and economic sustainability.
? Integrated quality management across the entire production chain, aimed at achieving food safety, product quality, authenticity, social responsibility, and environmental protection.
? Developing innovative analytical protocols for safety control, identifying emerging risks, and assessing the quality and integrity of food production.
? Expert and arbitration functions related to the responsibilities listed above.
? Market research, consumer surveys, and benchmarking in relation to food production.
Skills Associated with the Role:
? Management and design of food production plants.
? Food design and optimization, formulation, and development of new food products (functional foods, novel foods).
? Integrated management of the food process.
? Expertise in food quality and safety: regulatory activities and management systems.
? Skills in emerging transformation technologies, preservation, conditioning, and methods for optimizing processes and products.
? Nutritional and biochemical expertise in the relationship between food and nutrition.
? Expertise in microbial resources for the food system.
? Knowledge in economics and innovation management within the food industry and marketing.
? Management of food quality assurance/certification systems, including aspects such as traceability and recall systems.
Career Opportunities
The professional activities of a graduate with a Master's degree in Food Science and Technology are primarily carried out in food industries and all companies involved in the production, transformation, packaging, and commercialization of food products. Other areas of employment include large-scale retail companies, public and private organizations conducting research, planning, analysis, control, certification, communication, and scientific investigations for the protection and enhancement of food products. Graduates can also work in training institutions and in freelance professions.
The eligibility criteria to study under the Erasmus+ program, the rules for participation and the criteria for students selection are described in a specific call dedicated to the Food Area. Erasmus+ provides mobility opportunities within 40 academic partners, widely distributed in Europe and selected on the basis of their excellence and teaching affinity with the Italian degree. Students can apply to take courses in the following thematic areas: microbial biotechnology, applied nutrition, design and management of food plants, economy and innovation management, logistics and packaging technologies, modeling and process innovation. The outline of the Erasmus+ study program (learning agreement) is prepared by the student in collaboration with the Italian academic Erasmus+ tutor. This document is defined after consulting the teaching board of the Italian degree and receiving the official approval of the activities to be performed in the host institution. In case of research activities, a detailed program describing the activities and the duration of the internship must be planned and formally approved by the host institution supervisor and by a member of the Italian teaching board (Italian supervisor). At the end of study period abroad the Erasmus+ activities (credits and grades) must be certified in a document called transcripts of records that must be approved by the Italian teaching board. Exam grades are converted according to a pre-defined scale. The MSc degree in Food Science and Technology is part of the international program Erasmus+ Placement which is finalized to fund mobility of students, to carry out research activities aimed at the preparation of their final thesis in highly qualified host institutions (private and public universities and research centers).
Attendance is strongly recommended for all training activities.
Enrolment
To be admitted to the degree program, applicants must hold a degree from the L-26 class (or the corresponding class under Ministerial Decree 509/1999), or another foreign qualification recognized as equivalent, or a three-year university diploma. The university independently evaluates foreign academic qualifications in accordance with Articles 2 and 3 of Law 148/02 to issue the corresponding Italian degrees.
Graduates from other classes can also access the Master's degree program, provided they meet the following minimum requirements: at least 50 ECTS (CFU) in the following Scientific Disciplinary Sectors (SSD):
MAT/01-09
FIS/01-08
CHIM/01, CHIM/02, CHIM/03, CHIM/06, CHIM/10
AGR/01
AGR/15
AGR/16
BIO/10
BIO/09, MED/49
Admission Requirements
Among these, the candidate must have acquired at least:
· 9 CFU (ECTS) in SSD AGR/15
· 6 CFU in SSD AGR/16
· 6 CFU in SSD MED/49 or BIO/09
· 6 CFU in SSD AGR/01
If the candidate does not meet these specific curricular requirements, they may, upon recommendation from the Academic Board, attend individual courses offered by the University before undergoing the evaluation of their academic preparation.
Proficiency in English at a B1 level or higher under the Common European Framework of Reference for Languages (CEFR) is required for admission.
The B1-level requirement will be ascertained by the University Language Centre (SLAM) upon admission as follows:
- Language certificate at or above B1, obtained no more than three years earlier. For the list of language certificates recognized by the University please review: (https://www.unimi.it/en/node/39267). The certificate must be uploaded when submitting the online application;
- English level achieved during a University of Milan degree programme and certified by the University Language Centre (SLAM) no more than four years before the date of admission application, including levels based on language certificates submitted by the applicants during their Bachelor's degree at the University of Milan. In this case the process is automatic, the applicant does not have to attach any certificates to the application;
- Entry test administrated by the University Language Centre (SLAM) according to the calendar published on the website: (https://www.unimi.it/en/node/39267)
All those who fail to submit a valid certificate or do not meet the required proficiency level will be instructed during the admission procedure to take the Entry test.
Applicants who do not take or pass the Entry test will be required to obtain a language proficiency certificate recognized by the University (see: https://www.unimi.it/en/node/39322) and deliver it to the SLAM via the InformaStudenti service by the deadline fixed for the master's programme (https://www.unimi.it/en/node/39267/).
Applicants who do not meet the requirement by said deadline will not be admitted to the master's degree programme and may not sit any further tests.
Verification of Academic Preparation
Graduates from the Bachelor's Degree in Food Science and Technology (L-26 class) with a final grade of 80/110 or higher (or a weighted average of 21/30 in case the candidate has not graduated) are admitted directly to the Master's program.
For graduates in L-26 with grades below 80/110 or from other degree classes, the adequacy of their academic preparation will be assessed through an exam or interview (including online formats) conducted by a commission appointed by the Academic Board.
Core Knowledge for Adequacy Assessment
· General and Food Microbiology: Basic knowledge of the role of microorganisms in food processing and preservation.
· Food Technologies: Knowledge of fundamental unit operations and processes for the preservation and transformation of raw materials of plant and animal origin.
· Food Processing Equipment: Basic knowledge of machinery for food transformation and preservation.
· Economics and Marketing Principles.
· Food Chemistry and Analysis: Basic understanding of food composition, analytical techniques, and consumer protection considerations.
· Nutrition and Human Nutrition Fundamentals.
If the candidate lacks the specific curricular requirements, they may attend individual courses offered by the University upon the Academic Board's recommendation. Once the required preparation is achieved, the candidate can proceed to the adequacy verification exam.
For organizational details regarding enrollment, visit Unimi Enrollment Information.
Graduates from other classes can also access the Master's degree program, provided they meet the following minimum requirements: at least 50 ECTS (CFU) in the following Scientific Disciplinary Sectors (SSD):
MAT/01-09
FIS/01-08
CHIM/01, CHIM/02, CHIM/03, CHIM/06, CHIM/10
AGR/01
AGR/15
AGR/16
BIO/10
BIO/09, MED/49
Admission Requirements
Among these, the candidate must have acquired at least:
· 9 CFU (ECTS) in SSD AGR/15
· 6 CFU in SSD AGR/16
· 6 CFU in SSD MED/49 or BIO/09
· 6 CFU in SSD AGR/01
If the candidate does not meet these specific curricular requirements, they may, upon recommendation from the Academic Board, attend individual courses offered by the University before undergoing the evaluation of their academic preparation.
Proficiency in English at a B1 level or higher under the Common European Framework of Reference for Languages (CEFR) is required for admission.
The B1-level requirement will be ascertained by the University Language Centre (SLAM) upon admission as follows:
- Language certificate at or above B1, obtained no more than three years earlier. For the list of language certificates recognized by the University please review: (https://www.unimi.it/en/node/39267). The certificate must be uploaded when submitting the online application;
- English level achieved during a University of Milan degree programme and certified by the University Language Centre (SLAM) no more than four years before the date of admission application, including levels based on language certificates submitted by the applicants during their Bachelor's degree at the University of Milan. In this case the process is automatic, the applicant does not have to attach any certificates to the application;
- Entry test administrated by the University Language Centre (SLAM) according to the calendar published on the website: (https://www.unimi.it/en/node/39267)
All those who fail to submit a valid certificate or do not meet the required proficiency level will be instructed during the admission procedure to take the Entry test.
Applicants who do not take or pass the Entry test will be required to obtain a language proficiency certificate recognized by the University (see: https://www.unimi.it/en/node/39322) and deliver it to the SLAM via the InformaStudenti service by the deadline fixed for the master's programme (https://www.unimi.it/en/node/39267/).
Applicants who do not meet the requirement by said deadline will not be admitted to the master's degree programme and may not sit any further tests.
Verification of Academic Preparation
Graduates from the Bachelor's Degree in Food Science and Technology (L-26 class) with a final grade of 80/110 or higher (or a weighted average of 21/30 in case the candidate has not graduated) are admitted directly to the Master's program.
For graduates in L-26 with grades below 80/110 or from other degree classes, the adequacy of their academic preparation will be assessed through an exam or interview (including online formats) conducted by a commission appointed by the Academic Board.
Core Knowledge for Adequacy Assessment
· General and Food Microbiology: Basic knowledge of the role of microorganisms in food processing and preservation.
· Food Technologies: Knowledge of fundamental unit operations and processes for the preservation and transformation of raw materials of plant and animal origin.
· Food Processing Equipment: Basic knowledge of machinery for food transformation and preservation.
· Economics and Marketing Principles.
· Food Chemistry and Analysis: Basic understanding of food composition, analytical techniques, and consumer protection considerations.
· Nutrition and Human Nutrition Fundamentals.
If the candidate lacks the specific curricular requirements, they may attend individual courses offered by the University upon the Academic Board's recommendation. Once the required preparation is achieved, the candidate can proceed to the adequacy verification exam.
For organizational details regarding enrollment, visit Unimi Enrollment Information.
Admission
Application for admission: from 22/01/2025 to 25/08/2025
Application for matriculation: from 02/04/2025 to 15/01/2026
Attachments and documents
Notice
The admission notice is available only in Italian as the programme is offered in Italian. Students wishing to enrol must be proficient in Italian.
Online services
Learn more:
Programme description and courses list
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Economia e politiche del sistema alimentare | 7 | 56 | Italian | AGR/01 |
| Qualità e sicurezza alimentare: attività regolatoria e sistemi di gestione | 7 | 56 | Italian | AGR/15 |
| Risorse microbiche per il sistema alimentare | 8 | 64 | Italian | AGR/16 |
| Tecnologie e impianti per processi alimentari sostenibili | 9 | 80 | Italian | AGR/09 AGR/15 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Alimentazione e promozione della salute: aspetti nutrizionali e biochimici | 8 | 64 | Italian | BIO/10 MED/49 |
| Funzioni e trasformazioni chimiche e biochimiche delle molecole negli alimenti | 8 | 66 | Italian | BIO/10 CHIM/02 CHIM/10 |
| Progettazione di prodotti e processi alimentari mediante quality by design e consumer science | 10 | 88 | Italian | AGR/15 |
Open sessions
There are no specific sessions for these activities (e.g. open online courses).
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English Proficiency B2 (3 ECTS) | 3 | 0 | English | |
Conclusive activities
There are no specific sessions for these activities (e.g. open online courses).
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Tirocinio curriculare (internship/mentorship) | 6 | 0 | Italian | |
be activated by the A.Y. 2026/2027
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Advanced dairy technologies | 6 | 48 | English | AGR/15 |
| Chemo-sensing and consumer acceptability for food innovation | 6 | 48 | English | AGR/15 CHIM/06 |
| Enzymes in food industry | 6 | 48 | English | BIO/10 CHIM/11 |
| Fermented foods | 6 | 48 | English | AGR/16 |
| Product development for food industry challenges | 6 | 48 | English | AGR/15 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Alternative protein sources: properties and processing | 6 | 48 | English | AGR/11 AGR/15 AGR/16 BIO/10 |
| Innovation in food packaging | 6 | 48 | English | AGR/15 CHIM/10 CHIM/11 |
| Process and product innovation in cereals and pulses | 6 | 48 | English | AGR/15 |
Conclusive activities
There are no specific sessions for these activities (e.g. open online courses).
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Prova finale (tesi magistrale) | 22 | 0 | Italian | |
Study plan rules
- Attività formative del curriculum Development and innovation in the food system
Lo studente deve acquisire 24 CFU scegliendo 4 insegnamenti tra quelli indicati:
- almeno 1 insegnamento (6 CFU) deve essere scelto all'interno del Gruppo A
Lo studente deve acquisire 24 CFU scegliendo 4 insegnamenti tra quelli indicati:
- almeno 1 insegnamento (6 CFU) deve essere scelto all'interno del Gruppo A
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Advanced dairy technologies | 6 | 48 | English | First semester | AGR/15 |
| Fermented foods | 6 | 48 | English | First semester | AGR/16 |
| Product development for food industry challenges | 6 | 48 | English | First semester | AGR/15 |
| Process and product innovation in cereals and pulses | 6 | 48 | English | Second semester | AGR/15 |
- - almeno 1 insegnamento (6 CFU) deve essere scelto all'interno del Gruppo B
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Chemo-sensing and consumer acceptability for food innovation | 6 | 48 | English | First semester | AGR/15 CHIM/06 |
| Enzymes in food industry | 6 | 48 | English | First semester | BIO/10 CHIM/11 |
| Alternative protein sources: properties and processing | 6 | 48 | English | Second semester | AGR/11 AGR/15 AGR/16 BIO/10 |
| Innovation in food packaging | 6 | 48 | English | Second semester | AGR/15 CHIM/10 CHIM/11 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Economics and management of the innovation in the food system | 4 | 40 | English | AGR/01 |
| Innovation trends in products of animal origin | 4 | 36 | English | AGR/15 |
| Medical foods | 4 | 32 | English | MED/49 |
| Nanotechnology in the food industry | 4 | 36 | English | AGR/15 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Design of experiments for process and product optimization | 4 | 40 | English | AGR/15 |
| Tailor-made confectionery products: raw materials and technologies | 4 | 40 | English | AGR/15 |
| Water microbiology | 4 | 32 | English | AGR/16 |
Study plan rules
- The student may choose elective activities corresponding to 8 ECTS. The student may choose elective courses (minimum 4 ECTS- maximum 8 ECTS) or other activities (seminars, conferences, courses, or other activities organized by the University or by another institution) up to a maximum of 4 ECTS. Elective activities can be undertaken always and exclusively after the favorable opinion of the Academic Board. The instructions for choosing these activities can be found in the paragraph "Course structure - presentation of the study plan".
The table below lists the elective activities proposed by the Academic Board of Food Science and Technology.
The table below lists the elective activities proposed by the Academic Board of Food Science and Technology.
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Economics and management of the innovation in the food system | 4 | 40 | English | First semester | AGR/01 |
| Innovation trends in products of animal origin | 4 | 36 | English | First semester | AGR/15 |
| Medical foods | 4 | 32 | English | First semester | MED/49 |
| Nanotechnology in the food industry | 4 | 36 | English | First semester | AGR/15 |
| Design of experiments for process and product optimization | 4 | 40 | English | Second semester | AGR/15 |
| Tailor-made confectionery products: raw materials and technologies | 4 | 40 | English | Second semester | AGR/15 |
| Water microbiology | 4 | 32 | English | Second semester | AGR/16 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Economia e politiche del sistema alimentare | 7 | 56 | Italian | AGR/01 |
| Qualità e sicurezza alimentare: attività regolatoria e sistemi di gestione | 7 | 56 | Italian | AGR/15 |
| Risorse microbiche per il sistema alimentare | 8 | 64 | Italian | AGR/16 |
| Tecnologie e impianti per processi alimentari sostenibili | 9 | 80 | Italian | AGR/09 AGR/15 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Alimentazione e promozione della salute: aspetti nutrizionali e biochimici | 8 | 64 | Italian | BIO/10 MED/49 |
| Funzioni e trasformazioni chimiche e biochimiche delle molecole negli alimenti | 8 | 66 | Italian | BIO/10 CHIM/02 CHIM/10 |
| Progettazione di prodotti e processi alimentari mediante quality by design e consumer science | 10 | 88 | Italian | AGR/15 |
Open sessions
There are no specific sessions for these activities (e.g. open online courses).
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English Proficiency B2 (3 ECTS) | 3 | 0 | English | |
Conclusive activities
There are no specific sessions for these activities (e.g. open online courses).
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Tirocinio curriculare (internship/mentorship) | 6 | 0 | Italian | |
be activated by the A.Y. 2026/2027
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Automazione, robotica e intelligenza artificiale per l'industria alimentare | 6 | 48 | Italian | AGR/09 |
| Contaminanti di origine biotica e xenobiotici nelle matrici alimentari | 6 | 48 | Italian | AGR/11 AGR/12 |
| Marketing dei prodotti agro-alimentari | 6 | 48 | Italian | AGR/01 |
| Metodi analitici e chemiometrici per la valutazione dell'integrità alimentare | 6 | 48 | Italian | AGR/15 CHIM/01 CHIM/06 |
| Struttura degli alimenti: concetti e metodi | 6 | 48 | Italian | AGR/15 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Recupero e valorizzazione di sottoprodotti e scarti alimentari | 6 | 48 | Italian | AGR/13 AGR/15 CHIM/06 CHIM/11 |
| Shelf-life dei prodotti alimentari | 6 | 48 | Italian | AGR/15 AGR/16 |
| Tracciabilità molecolare degli alimenti | 6 | 48 | Italian | BIO/10 |
Conclusive activities
There are no specific sessions for these activities (e.g. open online courses).
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Prova finale (tesi magistrale) | 22 | 0 | Italian | |
Study plan rules
- Attività formative del curriculum Gestione e qualità del sistema alimentare
Lo studente deve acquisire 24 CFU scegliendo 4 insegnamenti tra quelli indicati:
- almeno 1 insegnamento (6 CFU) deve essere scelto all'interno del Gruppo A
Lo studente deve acquisire 24 CFU scegliendo 4 insegnamenti tra quelli indicati:
- almeno 1 insegnamento (6 CFU) deve essere scelto all'interno del Gruppo A
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Automazione, robotica e intelligenza artificiale per l'industria alimentare | 6 | 48 | Italian | First semester | AGR/09 |
| Marketing dei prodotti agro-alimentari | 6 | 48 | Italian | First semester | AGR/01 |
| Struttura degli alimenti: concetti e metodi | 6 | 48 | Italian | First semester | AGR/15 |
| Tracciabilità molecolare degli alimenti | 6 | 48 | Italian | Second semester | BIO/10 |
- - almeno 1 insegnamento (6 CFU) deve essere scelto all'interno del Gruppo B
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Contaminanti di origine biotica e xenobiotici nelle matrici alimentari | 6 | 48 | Italian | First semester | AGR/11 AGR/12 |
| Metodi analitici e chemiometrici per la valutazione dell'integrità alimentare | 6 | 48 | Italian | First semester | AGR/15 CHIM/01 CHIM/06 |
| Recupero e valorizzazione di sottoprodotti e scarti alimentari | 6 | 48 | Italian | Second semester | AGR/13 AGR/15 CHIM/06 CHIM/11 |
| Shelf-life dei prodotti alimentari | 6 | 48 | Italian | Second semester | AGR/15 AGR/16 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Economics and management of the innovation in the food system | 4 | 40 | English | AGR/01 |
| Innovation trends in products of animal origin | 4 | 36 | English | AGR/15 |
| Medical foods | 4 | 32 | English | MED/49 |
| Nanotechnology in the food industry | 4 | 36 | English | AGR/15 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Design of experiments for process and product optimization | 4 | 40 | English | AGR/15 |
| Tailor-made confectionery products: raw materials and technologies | 4 | 40 | English | AGR/15 |
| Water microbiology | 4 | 32 | English | AGR/16 |
Study plan rules
- The student may choose elective activities corresponding to 8 ECTS. The student may choose elective courses (minimum 4 ECTS- maximum 8 ECTS) or other activities (seminars, conferences, courses, or other activities organized by the University or by another institution) up to a maximum of 4 ECTS. Elective activities can be undertaken always and exclusively after the favorable opinion of the Academic Board. The instructions for choosing these activities can be found in the paragraph "Course structure - presentation of the study plan".
The table below lists the elective activities proposed by the Academic Board of Food Science and Technology.
The table below lists the elective activities proposed by the Academic Board of Food Science and Technology.
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Economics and management of the innovation in the food system | 4 | 40 | English | First semester | AGR/01 |
| Innovation trends in products of animal origin | 4 | 36 | English | First semester | AGR/15 |
| Medical foods | 4 | 32 | English | First semester | MED/49 |
| Nanotechnology in the food industry | 4 | 36 | English | First semester | AGR/15 |
| Design of experiments for process and product optimization | 4 | 40 | English | Second semester | AGR/15 |
| Tailor-made confectionery products: raw materials and technologies | 4 | 40 | English | Second semester | AGR/15 |
| Water microbiology | 4 | 32 | English | Second semester | AGR/16 |
Learn more
Location
Milan
Head of study programme
Erasmus and international mobility tutor
Study plan tutor
Reference structures
Contacts
- Degree programme head
[email protected]
+390250319148 - Student registrar
via Celoria 18 - Milano Città Studi
https://www.unimi.it/it/node/359
+390250325032
https://www.unimi.it/it/node/360 - Course management for the Faculty of Agricultural and Food Sciences (Science and Technology area)
via Celoria 2 - Milano Città Studi
Contatto: https://informastudenti.unimi.it/saw/ess?AUTH=SAML
+390250316511
Orario di apertura al pubblico: lunedì dalle 10 alle 12 e dalle 14 alle 16
The tuition fees for students enrolled in Bachelor's, Master's and single-cycle degree programmes are divided into two instalments with different calculation methods and payment schedules:
- The amount of the first instalment is the same for all students
- The amount of the second instalment varies according to the ISEE University value, the degree programme and the student status (on track / off track for one year or off track for more than a year)
- An additional fee is due for online programmes
The University also offers:
- Concessions for students meeting high merit requirements
- Diversified tuition fees according to the student's home country for international students with assets/income abroad
- Concessions for international students with refugee status
Scholarships and benefits
The University provides a range of financial benefits to students meeting special requirements (merit, financial or personal conditions, international students).
Learn more
Guidance:
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