Science and Technology for Sustainable Food
Science and Technology for Sustainable Food
Course sheet
A.Y. 2025/2026
Bachelor
L-26 R - Scienze e tecnologie alimentari
The degree program in Science and Technologies for Sustainable Foods (STALs) provides the knowledge and skills necessary to develop professional competencies that enable graduates to work proficiently in the fields of food and beverage production, preservation, and distribution, as well as in related sectors. The course structure is designed to ensure a solid foundation in basic disciplines and an in-depth study of core subjects.
The science and technology supporting sustainable food production encompass a range of knowledge and skills related to the environmental, industrial, and economic sustainability of food processes, as well as food supply security, safety, preservation, and protection. Graduates of the STALs program are trained to contribute to a modern food industry that is both highly productive and aware of the importance of food sustainability. The program prepares professionals capable of maintaining high-quality standards in small, medium, and large food enterprises.
Graduates may also work in public and private organizations engaged in analysis, monitoring, certification, and research to protect and promote food products. Furthermore, their expertise extends to companies supplying materials, equipment, aids, and ingredients related to food production.
Educational Objectives
The program?s objectives address general aspects of food systems and food sustainability, enabling graduates to understand the entire process of food transformation and preservation. They learn to verify and improve the quality of food products and by-products through the sustainable use of ingredients, additives, aids, and optimized technologies for food processing and packaging.
The science and technology supporting sustainable food production encompass a range of knowledge and skills related to the environmental, industrial, and economic sustainability of food processes, as well as food supply security, safety, preservation, and protection. Graduates of the STALs program are trained to contribute to a modern food industry that is both highly productive and aware of the importance of food sustainability. The program prepares professionals capable of maintaining high-quality standards in small, medium, and large food enterprises.
Graduates may also work in public and private organizations engaged in analysis, monitoring, certification, and research to protect and promote food products. Furthermore, their expertise extends to companies supplying materials, equipment, aids, and ingredients related to food production.
Educational Objectives
The program?s objectives address general aspects of food systems and food sustainability, enabling graduates to understand the entire process of food transformation and preservation. They learn to verify and improve the quality of food products and by-products through the sustainable use of ingredients, additives, aids, and optimized technologies for food processing and packaging.
Food Production Technologist
Graduates of the STALs program are qualified to perform technical activities across the food chain, including raw material procurement, process control, food preservation, and safety and quality management.
Functions in the Workplace
? Planning and controlling food production and transformation lines.
? Managing quality systems and traceability according to ISO and other sector-specific standards.
? Conducting audits, handling product recalls, and participating in R&D for sustainable agro-food chains.
? Developing standards for raw materials, finished products, and auxiliary substances.
? Performing technical analyses and preparing reports.
? Training personnel in food safety.
Competences Associated with the Role
The profile of graduates in Sustainable Food Sciences and Technologies brings together diverse competencies by integrating knowledge of biology, chemistry, microbiology, economics, and technology within the agro-food system. As such, graduates can perform various functions in the food industry and related production activities.
Graduates in Sustainable Food Sciences and Technologies possess the logical and cognitive tools to:
a) intervene in key operations and transformation processes in the food industry, focusing on the relationship between the production process and product quality;
b) develop investigative methods specific to food science and technology, aimed at the development and control of food and related materials, considering consumer needs and the necessity of improving the sustainability of agro-food chains;
c) apply chemical, microbiological, and sensory analytical techniques in the food sector.
Graduates in Sustainable Food Sciences and Technologies can be employed in small, medium, and large enterprises, as well as in public institutions, performing technical tasks in production, analysis, consultancy, quality control, and sustainability, particularly concerning the development and management of food production and preservation processes.
Graduates in STALs are prepared to operate in a modern food industry, which is both efficient in production terms and aware of the importance of food sustainability. The study program trains professionals capable of maintaining high-quality standards in food companies.
Professional Activities
Graduates? professional activities may include:
- Food companies of various sizes, with operational and control responsibilities;
- Companies linked to food production, such as suppliers of materials, equipment, processing aids, and ingredients;
- Public and private institutions engaged in analysis, control, certification, and research aimed at protecting and enhancing food production;
- Large-scale food distribution companies;
- Activities related to communication and eno-gastronomic tourism;
- Companies specializing in food fermentations and/or the production of microbial cultures (starters) for the food industry;
- Companies engaged in food packaging.
Technical Roles
Graduates also take on technical tasks involving the planning and control of different stages in the food supply chain. This includes work with companies involved in the production, preservation, and distribution of food and beverages, as well as companies supplying materials, equipment, processing aids, ingredients, and services (e.g., analytical laboratories or certification bodies).
Further Education
The study program is designed to ensure that first-level STALs graduates acquire sufficient skills to pursue further academic training in Italy and abroad (master?s programs and second-cycle degrees) within the relevant cultural area. The program complies with the minimum criteria set by the National Coordination of Degree Programs (http://COSTAL.unirc.it/) and aligns with the standards of food-related degree programs across Europe.
Professional Opportunities (ISTAT Classifications)
The program prepares students for roles such as:
- Food Preparation Technicians (3.1.5.4.1)
- Food Production Technicians (3.1.5.4.2)
- Food Product Technicians (3.2.2.3.2)
Professional Qualifications
Graduates are eligible for registration in the following regulated professions:
- Junior Agricultural and Forestry Specialist
- Certified Agrotechnician
- Certified Agricultural Expert
- Certified Industrial Expert
Graduates of the STALs program are qualified to perform technical activities across the food chain, including raw material procurement, process control, food preservation, and safety and quality management.
Functions in the Workplace
? Planning and controlling food production and transformation lines.
? Managing quality systems and traceability according to ISO and other sector-specific standards.
? Conducting audits, handling product recalls, and participating in R&D for sustainable agro-food chains.
? Developing standards for raw materials, finished products, and auxiliary substances.
? Performing technical analyses and preparing reports.
? Training personnel in food safety.
Competences Associated with the Role
The profile of graduates in Sustainable Food Sciences and Technologies brings together diverse competencies by integrating knowledge of biology, chemistry, microbiology, economics, and technology within the agro-food system. As such, graduates can perform various functions in the food industry and related production activities.
Graduates in Sustainable Food Sciences and Technologies possess the logical and cognitive tools to:
a) intervene in key operations and transformation processes in the food industry, focusing on the relationship between the production process and product quality;
b) develop investigative methods specific to food science and technology, aimed at the development and control of food and related materials, considering consumer needs and the necessity of improving the sustainability of agro-food chains;
c) apply chemical, microbiological, and sensory analytical techniques in the food sector.
Graduates in Sustainable Food Sciences and Technologies can be employed in small, medium, and large enterprises, as well as in public institutions, performing technical tasks in production, analysis, consultancy, quality control, and sustainability, particularly concerning the development and management of food production and preservation processes.
Graduates in STALs are prepared to operate in a modern food industry, which is both efficient in production terms and aware of the importance of food sustainability. The study program trains professionals capable of maintaining high-quality standards in food companies.
Professional Activities
Graduates? professional activities may include:
- Food companies of various sizes, with operational and control responsibilities;
- Companies linked to food production, such as suppliers of materials, equipment, processing aids, and ingredients;
- Public and private institutions engaged in analysis, control, certification, and research aimed at protecting and enhancing food production;
- Large-scale food distribution companies;
- Activities related to communication and eno-gastronomic tourism;
- Companies specializing in food fermentations and/or the production of microbial cultures (starters) for the food industry;
- Companies engaged in food packaging.
Technical Roles
Graduates also take on technical tasks involving the planning and control of different stages in the food supply chain. This includes work with companies involved in the production, preservation, and distribution of food and beverages, as well as companies supplying materials, equipment, processing aids, ingredients, and services (e.g., analytical laboratories or certification bodies).
Further Education
The study program is designed to ensure that first-level STALs graduates acquire sufficient skills to pursue further academic training in Italy and abroad (master?s programs and second-cycle degrees) within the relevant cultural area. The program complies with the minimum criteria set by the National Coordination of Degree Programs (http://COSTAL.unirc.it/) and aligns with the standards of food-related degree programs across Europe.
Professional Opportunities (ISTAT Classifications)
The program prepares students for roles such as:
- Food Preparation Technicians (3.1.5.4.1)
- Food Production Technicians (3.1.5.4.2)
- Food Product Technicians (3.2.2.3.2)
Professional Qualifications
Graduates are eligible for registration in the following regulated professions:
- Junior Agricultural and Forestry Specialist
- Certified Agrotechnician
- Certified Agricultural Expert
- Certified Industrial Expert
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 - alyssa.hidalgovidal@unimi.it). 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 - alyssa.hidalgovidal@unimi.it). 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
The degree course has open access with mandatory knowledge verification tests, but it is not selective, before enrollment. 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
The degree course has open access with mandatory knowledge verification tests, but it is not selective, before enrollment. 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.
Call for applications
Please refer to the call for admission test dates and contents, and how to register.
Application for matriculation: from 15/07/2025 to 30/09/2025
CALL FOR APPLICATIONS - NOTICE
The call for applications is the only official document for admission to degree programmes. Please read it carefully. If you are reading this notice is because the call 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
year
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Elements of Chemistry and Physical Chemistry | 8 | 76 | Italian | CHIM/02 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Calculus | 8 | 88 | Italian | MAT/02 |
| 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 | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Fundamentals of Physics | 6 | 48 | Italian | FIS/01 |
| 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 | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English Assessment B1 (3 ECTS) | 3 | 0 | English | |
be activated by the A.Y. 2026/2027
year
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food Chemistry and Analysis | 10 | 92 | Italian | AGR/15 CHIM/10 |
| - Analisi chimica dei prodotti alimentari | 5 | |||
| - Chimica degli alimenti | 5 | |||
| Microbiology and Food Microbiology | 12 | 96 | Italian | AGR/16 |
| Principles of Food Engineering | 12 | 120 | Italian | AGR/15 ING-IND/11 |
| - Fisica tecnica | 6 | |||
| - Operazioni unitarie | 6 | |||
First semester
| Courses or activities | Max 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 | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Human Nutrition | 6 | 52 | Italian | MED/49 |
be activated by the A.Y. 2027/2028
year
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Firm and Chain Management in the Food Sector | 12 | 112 | Italian | AGR/01 |
| - Economia delle imprese e marketing | 6 | |||
| - Elementi di economia | 6 | |||
| Interdisciplinary Methodologies for Food Systems | 9 | 112 | Italian | AGR/15 AGR/16 BIO/10 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food Processing | 9 | 76 | 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 | Max 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 | 56 | Italian | AGR/11 AGR/12 |
| Sensory Analysis | 6 | 54 | Italian | 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 | ||||
| Final Exam | 3 | 0 | Italian | |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Animal Morphology and Physiology | 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 |
| Nutritional Evaluation of Foods | 4 | 32 | Italian | MED/49 |
| Sanitation in Food Processing | 4 | 32 | Italian | AGR/15 |
| Soft Skills for the Food Industry | 4 | 36 | Italian | AGR/15 |
| Sustainability of Animal Production and Aquaculture Products | 4 | 40 | Italian | AGR/19 AGR/20 |
Second semester
| Courses or activities | Max 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 |
| Technology of Canned Fruits and Vegetables | 4 | 32 | Italian | 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 | ||||
| Stage | 6 | 0 | Italian | |
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 theindividual 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 | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Animal Morphology and Physiology | 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 |
| Nutritional Evaluation of Foods | 4 | 32 | Italian | First semester | MED/49 |
| Sanitation in Food Processing | 4 | 32 | Italian | First semester | AGR/15 |
| Soft Skills for the Food Industry | 4 | 36 | Italian | First semester | AGR/15 |
| Sustainability of Animal Production and Aquaculture Products | 4 | 40 | Italian | First semester | AGR/19 AGR/20 |
| 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 |
| 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
Reference structures
Contacts
- 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 - Degree programme head
presidenza-stal@unimi.it
+390250319148
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