Science and Technology for Sustainable Food
Science and Technology for Sustainable Food
Course sheet
A.Y. 2024/2025
Bachelor
L-26 - Food industry
General and specific learning objectives
The bachelor's degree in ?Science and Technologies for Sustainable Food? provides knowledge and competences for developing professional skills that allow you to operate in the sectors of production, conservation and distribution of food and beverages, and in sectors related to them.
The structure of the bachelor is functional to a solid preparation for the profession of food technologist in the national and international context, both regarding basic and specific topics. Science and technology for sustainable food production include a series of knowledge and skills concerning the quality of food, environmental and economic sustainability of food processes, security of supply, food safety and food conservation and protection; graduates in Sustainable Food Science and Technology are prepared for a modern food industry, i.e., strong in terms of production and, at the same time, aware of the importance of food sustainability. The bachelor prepares graduates with a professionalism suitable for maintaining a high level of quality in the activities of small, medium, and large food companies.
The graduate's professional activity also takes place in public and private bodies which carry out analysis, control, certification and surveys for the protection and enhancement of food production. Graduates also express their professionalism in companies related to food production, which supply materials, plants, processing aids, and ingredients. The educational objectives include general aspects of food systems and food sustainability, to allow the graduate to know the entire transformation and conservation process, verifying and improving the quality of food products and by-products through the sustainable use of ingredients, additives, processing aids and optimized technologies for food processing and packaging.
The bachelor's degree in ?Science and Technologies for Sustainable Food? provides knowledge and competences for developing professional skills that allow you to operate in the sectors of production, conservation and distribution of food and beverages, and in sectors related to them.
The structure of the bachelor is functional to a solid preparation for the profession of food technologist in the national and international context, both regarding basic and specific topics. Science and technology for sustainable food production include a series of knowledge and skills concerning the quality of food, environmental and economic sustainability of food processes, security of supply, food safety and food conservation and protection; graduates in Sustainable Food Science and Technology are prepared for a modern food industry, i.e., strong in terms of production and, at the same time, aware of the importance of food sustainability. The bachelor prepares graduates with a professionalism suitable for maintaining a high level of quality in the activities of small, medium, and large food companies.
The graduate's professional activity also takes place in public and private bodies which carry out analysis, control, certification and surveys for the protection and enhancement of food production. Graduates also express their professionalism in companies related to food production, which supply materials, plants, processing aids, and ingredients. The educational objectives include general aspects of food systems and food sustainability, to allow the graduate to know the entire transformation and conservation process, verifying and improving the quality of food products and by-products through the sustainable use of ingredients, additives, processing aids and optimized technologies for food processing and packaging.
Professional profile and employment opportunities
Food production technician function in a work context: The functions of the graduate in Science and Technology for Sustainable Food include: a) planning and control of food production and processing lines, procurement of raw materials and ancillary materials and distribution of finished products; b) use of suitable tools for quality management and traceability according to ISO standards and other specific standards for the food sector; the realization of audits at companies involved in various points of the food chain; the management of alert situations, product recalls and withdrawals from the market; c) participation in research projects for the development of processes and products in the food sector and the improvement of the sustainability of the agro-food supply chains; d) the definition of safety and quality standards and specifications for raw materials, finished products, additives, processing aids, packaging and systems in compliance with current regulations; e) analysis of finished products, raw materials and materials used in the food sector; f) data processing and drafting of technical reports; g) staff training on food safety.
Graduates in Science and Technologies for Sustainable Food can be employed both in small, medium and large enterprises and in Public Bodies) with technical tasks of production, analysis and consultancy, quality control, sustainability in relation to the development and management of production processes and food preservation. Graduates in Sustainable Food Sciences and Technologies also carry out technical tasks of planning and control at various points of the food chain, in companies that carry out production, conservation, distribution of food and beverages and in related companies that supply materials, plants, processing aids, ingredients and services (analysis laboratories or certification bodies). skills associated with the function: The profile of the graduate in Science and Technology for Sustainable Food brings together different skills by integrating knowledge of biology, chemistry, microbiology, economics, and technology in the agro-food system and, as such, can cover different functions in the food industry and in related productions. Graduates in Sustainable Food Sciences and Technologies have the logical and cognitive tools to: a) intervene in the main operations and transformation processes of the food industry and in the combination of production process/product quality; b) develop investigation methods typical of food science and technology, aimed at the development and control of foods and related materials, in relation to consumer needs and the need to improve the sustainability of agro-food chains; c) apply chemical, microbiological and sensorial analytical techniques in the food field. employment opportunities: The professional opportunities for the three-year graduate in Science and Technology for Sustainable Food are: a) in companies which, at different levels, deal with the production, transformation, conservation and distribution of food products; b) in companies related to the production of food supplying plants, ingredients, processing aids and additives, packaging materials; c) in public and private entities that carry out analysis, control, certification and surveys for the protection and enhancement of food production. Graduates in Food Science and Technology can continue the training path to obtain the Master's Degrees
Employment statistics (Almalaurea)
Food production technician function in a work context: The functions of the graduate in Science and Technology for Sustainable Food include: a) planning and control of food production and processing lines, procurement of raw materials and ancillary materials and distribution of finished products; b) use of suitable tools for quality management and traceability according to ISO standards and other specific standards for the food sector; the realization of audits at companies involved in various points of the food chain; the management of alert situations, product recalls and withdrawals from the market; c) participation in research projects for the development of processes and products in the food sector and the improvement of the sustainability of the agro-food supply chains; d) the definition of safety and quality standards and specifications for raw materials, finished products, additives, processing aids, packaging and systems in compliance with current regulations; e) analysis of finished products, raw materials and materials used in the food sector; f) data processing and drafting of technical reports; g) staff training on food safety.
Graduates in Science and Technologies for Sustainable Food can be employed both in small, medium and large enterprises and in Public Bodies) with technical tasks of production, analysis and consultancy, quality control, sustainability in relation to the development and management of production processes and food preservation. Graduates in Sustainable Food Sciences and Technologies also carry out technical tasks of planning and control at various points of the food chain, in companies that carry out production, conservation, distribution of food and beverages and in related companies that supply materials, plants, processing aids, ingredients and services (analysis laboratories or certification bodies). skills associated with the function: The profile of the graduate in Science and Technology for Sustainable Food brings together different skills by integrating knowledge of biology, chemistry, microbiology, economics, and technology in the agro-food system and, as such, can cover different functions in the food industry and in related productions. Graduates in Sustainable Food Sciences and Technologies have the logical and cognitive tools to: a) intervene in the main operations and transformation processes of the food industry and in the combination of production process/product quality; b) develop investigation methods typical of food science and technology, aimed at the development and control of foods and related materials, in relation to consumer needs and the need to improve the sustainability of agro-food chains; c) apply chemical, microbiological and sensorial analytical techniques in the food field. employment opportunities: The professional opportunities for the three-year graduate in Science and Technology for Sustainable Food are: a) in companies which, at different levels, deal with the production, transformation, conservation and distribution of food products; b) in companies related to the production of food supplying plants, ingredients, processing aids and additives, packaging materials; c) in public and private entities that carry out analysis, control, certification and surveys for the protection and enhancement of food production. Graduates in Food Science and Technology can continue the training path to obtain the Master's Degrees
Employment statistics (Almalaurea)
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: chemistry, biochemistry, food microbiology, food technology processes, human nutrition, quality management and food economics and marketing. The outline of the Erasmus+ study program (learning agreement) is prepared by the student in collaboration with the Italian academic Erasmus+ tutor (Prof. Alyssa Mariel Hidalgo Vidal - [email protected]). 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 (Prof. Alyssa Mariel Hidalgo Vidal - [email protected]). Exam grades are converted according to a pre-defined scale. The bachelor 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
Initial knowledge required
Qualifications and knowledge required for admission
To be admitted to bachelor's degree in "Science and Technologies for Sustainable Food", you must have a secondary school diploma or other qualification obtained abroad and recognized as suitable. Basic knowledge of mathematics, general chemistry, physics, cell biology, and logic skills are a prerequisite. An integration of the knowledge of mathematics obtained in secondary schools other than scientific high school is a fundamental requirement for tackling the course of study.
Methods of verifying knowledge and personal preparation
Access to the course is regulated by a mandatory test, aimed at ascertaining the initial preparation of the students, in terms of minimum knowledge requirements of basic scientific disciplines and understanding of elementary logic. The test is carried out using the TOLC-AV platform (Test OnLine CISIA); the test is provided by various universities and the location of the test is not binding for subsequent enrolment. Details relating to dates, times, places, and methods of carrying out the test and admission requirements will be made available in the notice published on the website www.unimi.it The access procedures for students from other Degree Courses of the University of Milan, from other Universities or already graduates are disclosed each year in the call for applications available on the University website. The recognition of credits will be carried out by a teaching commission set up by the teaching college.
Admission assessment
Methods of verifying knowledge and personal preparation
Access to the course is regulated by a mandatory test, aimed at ascertaining the initial preparation of the students, in terms of minimum knowledge requirements of basic scientific disciplines and understanding of elementary logic. The test is carried out using the TOLC-AV platform (Test OnLine CISIA); the test is provided by various universities and the location of the test is not binding for subsequent enrolment. Details relating to dates, times, places, and methods of carrying out the test and admission requirements will be made available in the notice published on the website www.unimi.it The access procedures for students from other Degree Courses of the University of Milan, from other Universities or already graduates are disclosed each year in the call for applications available on the University website. The recognition of credits will be carried out by a teaching commission set up by the teaching board.
Admission of transfer or graduate students
Transfer students from a degree programme of the University of Milan, or another university, and graduate students will be waived from the test requirement only if admitted to years subsequent to Year I. To this end, they will have to submit a specific request for prior assessment of their academic records using the online service as shown in the call for applications. These candidates must provide a full transcript of records (listing exams, subject areas, credits, grades) and attach the course syllabi. For more details and dates, please refer to the call for applications. Students admitted to the first year must take the test.
Additional learning requirements (OFA) and remedial activities
Additional training obligations (OFA) and methods for recovering Admitted students who have achieved a score lower than or equal to 4 in the mathematics section of the TOLC-AV are assigned additional learning obligations (OFA). The deadline for passing the OFA coincides with the deadline for the exam session of the academic year of enrolment. The OFA can be fulfilled by attending and passing a final test of the alignment course in Mathematics. The OFA can also be fulfilled by passing the Elements of Calculus course included in the study plan by the deadline of the exam session of the academic year of enrolment. In the event of failure to complete the OFA (or failure to pass the Elements of Calculus exam) within the first year of the course, the student is prevented from taking the second- and third-year exams.
Qualifications and knowledge required for admission
To be admitted to bachelor's degree in "Science and Technologies for Sustainable Food", you must have a secondary school diploma or other qualification obtained abroad and recognized as suitable. Basic knowledge of mathematics, general chemistry, physics, cell biology, and logic skills are a prerequisite. An integration of the knowledge of mathematics obtained in secondary schools other than scientific high school is a fundamental requirement for tackling the course of study.
Methods of verifying knowledge and personal preparation
Access to the course is regulated by a mandatory test, aimed at ascertaining the initial preparation of the students, in terms of minimum knowledge requirements of basic scientific disciplines and understanding of elementary logic. The test is carried out using the TOLC-AV platform (Test OnLine CISIA); the test is provided by various universities and the location of the test is not binding for subsequent enrolment. Details relating to dates, times, places, and methods of carrying out the test and admission requirements will be made available in the notice published on the website www.unimi.it The access procedures for students from other Degree Courses of the University of Milan, from other Universities or already graduates are disclosed each year in the call for applications available on the University website. The recognition of credits will be carried out by a teaching commission set up by the teaching college.
Admission assessment
Methods of verifying knowledge and personal preparation
Access to the course is regulated by a mandatory test, aimed at ascertaining the initial preparation of the students, in terms of minimum knowledge requirements of basic scientific disciplines and understanding of elementary logic. The test is carried out using the TOLC-AV platform (Test OnLine CISIA); the test is provided by various universities and the location of the test is not binding for subsequent enrolment. Details relating to dates, times, places, and methods of carrying out the test and admission requirements will be made available in the notice published on the website www.unimi.it The access procedures for students from other Degree Courses of the University of Milan, from other Universities or already graduates are disclosed each year in the call for applications available on the University website. The recognition of credits will be carried out by a teaching commission set up by the teaching board.
Admission of transfer or graduate students
Transfer students from a degree programme of the University of Milan, or another university, and graduate students will be waived from the test requirement only if admitted to years subsequent to Year I. To this end, they will have to submit a specific request for prior assessment of their academic records using the online service as shown in the call for applications. These candidates must provide a full transcript of records (listing exams, subject areas, credits, grades) and attach the course syllabi. For more details and dates, please refer to the call for applications. Students admitted to the first year must take the test.
Additional learning requirements (OFA) and remedial activities
Additional training obligations (OFA) and methods for recovering Admitted students who have achieved a score lower than or equal to 4 in the mathematics section of the TOLC-AV are assigned additional learning obligations (OFA). The deadline for passing the OFA coincides with the deadline for the exam session of the academic year of enrolment. The OFA can be fulfilled by attending and passing a final test of the alignment course in Mathematics. The OFA can also be fulfilled by passing the Elements of Calculus course included in the study plan by the deadline of the exam session of the academic year of enrolment. In the event of failure to complete the OFA (or failure to pass the Elements of Calculus exam) within the first year of the course, the student is prevented from taking the second- and third-year exams.
Places available: 180 + 10 reserved for non-EU citizens
Call for applications
Please refer to the call for admission test dates and contents, and how to register.
Session: 1
Application for admission: from 14/03/2024 to 30/05/2024
Application for matriculation: from 06/06/2024 to 20/06/2024
Session: 2
Application for admission: from 24/06/2024 to 12/09/2024
Application for matriculation: from 16/09/2024 to 11/10/2024
Online services
Learn more:
Programme description and courses list
year
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Elements of Chemistry and Physical Chemistry | 8 | 76 | Italian | CHIM/02 |
First semester
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Calculus | 8 | 88 | Italian | MAT/05 |
| Fundamentals of Plant Biology and Yield | 10 | 88 | Italian | AGR/13 AGR/19 |
| Introduction to the Sustainability of Food Production | 3 | 24 | Italian | AGR/15 |
Second semester
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Fundamentals of Physics | 6 | 48 | Italian | FIS/07 |
| Organic Chemistry | 6 | 56 | Italian | CHIM/06 |
Open sessions
There are no specific sessions for these activities (e.g. open online courses).
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English Assessment B1 (3 ECTS) | 3 | 0 | English | |
year
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food Chemistry and Analysis | 10 | 92 | Italian | AGR/15 CHIM/10 |
| - Food chemical analysis | 5 | |||
| - Food chemistry | 5 | |||
| Microbiology and Food Microbiology | 12 | 96 | Italian | AGR/16 |
| Principles of Food Engineering | 12 | 120 | Italian | AGR/15 ING-IND/11 |
| - Applied physics | 6 | |||
| - Unit operations | 6 | |||
First semester
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Biochemistry | 8 | 64 | Italian | BIO/10 |
| Fundamentals in Chemical and Analytical Methods | 8 | 88 | Italian | CHIM/01 CHIM/02 CHIM/06 |
Second semester
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Human Nutrition | 6 | 52 | Italian | MED/49 |
be activated by the A.Y. 2025/2026
year
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Firm and Chain Management in the Food Sector | 12 | 96 | Italian | AGR/01 |
| - Business economics and marketing | 6 | |||
| - Elements of economics | 6 | |||
| Interdisciplinary Methodologies for Food Systems | 9 | 72 | Italian | AGR/15 AGR/16 BIO/10 |
First semester
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food Processing | 9 | 72 | Italian | AGR/15 |
| Food Quality and Traceability in the Supply Chains | 6 | 48 | Italian | AGR/15 |
| Sustainable Packaging Principles and Technologies | 5 | 40 | Italian | AGR/15 |
Second semester
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food Ingredients and Additives for Products Development | 6 | 56 | Italian | AGR/15 |
| Principles of Plant Pathology and and Stored-Product Pests | 6 | 48 | Italian | AGR/11 AGR/12 |
| Sensory Analysis | 6 | 48 | Italian | AGR/15 |
Conclusive activities
There are no specific sessions for these activities (e.g. open online courses).
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Stage | 6 | 0 | Italian | |
| Final Exam | 3 | 0 | Italian | |
First semester
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Animal Morphology and Physiology (basic course) | 4 | 36 | Italian | VET/01 |
| Dairy Chemistry and Technology | 4 | 36 | Italian | AGR/15 |
| Health, Safety and Ergonomics in the Food Industry | 4 | 32 | Italian | AGR/09 |
| Sanitation in Food Processing | 4 | 32 | Italian | AGR/15 |
| Soft Skills for the Food Industry | 4 | 32 | Italian | AGR/15 |
Second semester
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Alcoholic Beverage Technology | 4 | 32 | Italian | AGR/15 |
| Biomolecular Methodologies | 4 | 40 | Italian | BIO/10 |
| Chemistry and Technology of Flavours | 4 | 32 | Italian | AGR/15 |
| Food Enzymology | 4 | 36 | Italian | BIO/10 |
| Nutritional Evaluation of Foods | 4 | 32 | Italian | BIO/09 |
| Technology of Canned Fruits and Vegetables | 4 | 32 | Italian | AGR/15 |
Study plan rules
- The educational activities chosen by the student must be consistent with the overall educational project and allow the acquisition of 12 credits. The student may choose elective courses (minimum 8 ECTS- maximum 12 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. In this context, the Academic Board offers cycles of seminars (each corresponding to 2 credits). Elective activities can be undertaken always and exclusively after the favorable opinion of the Academic Board.
The table below lists the elective activities proposed by the Academic Board of Sustainable Food Science and Technology. Independently chosen educational activities must be identified in consultation with the study plan tutor and appear in the individual study plan which must be prepared by the date established by the Academic Senate and approved by the Academic Board. See also the paragraph Structure of the course - Presentation of the study plan.
The table below lists the elective activities proposed by the Academic Board of Sustainable Food Science and Technology. Independently chosen educational activities must be identified in consultation with the study plan tutor and appear in the individual study plan which must be prepared by the date established by the Academic Senate and approved by the Academic Board. See also the paragraph Structure of the course - Presentation of the study plan.
| Courses or activities | ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Animal Morphology and Physiology (basic course) | 4 | 36 | Italian | First semester | VET/01 |
| Dairy Chemistry and Technology | 4 | 36 | Italian | First semester | AGR/15 |
| Health, Safety and Ergonomics in the Food Industry | 4 | 32 | Italian | First semester | AGR/09 |
| Sanitation in Food Processing | 4 | 32 | Italian | First semester | AGR/15 |
| Soft Skills for the Food Industry | 4 | 32 | Italian | First semester | AGR/15 |
| Alcoholic Beverage Technology | 4 | 32 | Italian | Second semester | AGR/15 |
| Biomolecular Methodologies | 4 | 40 | Italian | Second semester | BIO/10 |
| Chemistry and Technology of Flavours | 4 | 32 | Italian | Second semester | AGR/15 |
| Food Enzymology | 4 | 36 | Italian | Second semester | BIO/10 |
| Nutritional Evaluation of Foods | 4 | 32 | Italian | Second semester | BIO/09 |
| Technology of Canned Fruits and Vegetables | 4 | 32 | Italian | Second semester | AGR/15 |
Prescribed foundation courses
| Learning activity | Prescribed foundation courses |
|---|---|
| Food Processing | Principles of Food Engineering (compulsory) |
Learn more
Location
Milan
Head of study programme
Erasmus and international mobility tutor
Study plan tutor
Quality Assurance Delegate
Reference structures
Contacts
- Degree programme head
[email protected]
+390250319148 - 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 - Student registrar
via Celoria 18 - Milano Città Studi
https://www.unimi.it/it/node/359
+390250325032
https://www.unimi.it/it/node/360
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:
Admission, ranking and enrolment
Official documents