Food Service and Retail Sciences
Food Service and Retail Sciences
Course sheet
A.Y. 2025/2026
Bachelor
L-26 R - Scienze e tecnologie alimentari
The Bachelor's degree program in Food Service and Retail Science aims to prepare graduates with specific knowledge and professional skills tailored to the needs of companies and organizations operating in the food service and retail sectors, as well as related fields. To meet these demands, the curriculum includes scientific, technical, and managerial aspects that are specified in the particular areas of interest for the professional profile. Throughout the educational journey, students gain a solid basic training in mathematics, physics, chemistry, biology, and computer science. They develop a comprehensive understanding of activities and issues related to food administration, mastery of chemical, physical, sensory, microbiological, and nutritional methods for food control and assessment, and the ability to intervene with measures ensuring safety, quality, and sustainability of products and processes, taking into account legal, economic, and ethicalaspects. The acquired education enables graduates to progress to higher levels of university education (Master's degree, firstlevel master's programs) in related cultural areas.
Food Service and Retail Technician
Role in a Work Context:
The graduate in Food Service and Retail Science operates at various levels of the food chain, with a focus on the preparation and administration of meals, as well as the marketing of food and beverages. Graduates can take on operational and managerial roles in various food service and retail activities. They can also collaborate with other professionals involved in the production, preparation, and retail of food (e.g., food technologists, nutritionists, engineers, architects, chefs, sales and logistics personnel) and with official control bodies (e.g., ATS, NAS, ISS, EFSA).
Skills Associated with the Role:
- Development and control of food preparation and preservation processes.
- Evaluation of the quality and chemical, physical, sensory, microbiological, and nutritional characteristics of finished products, as well as semi-finished and raw materials.
- Preparation and administration of meals in public and private collective catering facilities and in activities related to the promotion of the food and wine sector.
- Control and management of hygiene-sanitary aspects, quality, food safety, and sustainability in food service and retail companies.
- Inspection, evaluation, and certification activities in certification bodies and control entities.
- Training and personnel selection in the food service and retail sector.
Furthermore, the multidisciplinary training acquired allows them to collaborate:
- In the organization and management of nutritional interventions with healthcare entities and structures to propose suitable solutions for proper nutrition.
- In the study, design, and management of agro-food development programs with community and international agencies.
- In the formulation of menus for different consumer categories.
- In the management of contracts in the field of collective catering.
- In the management of logistics and points of sale in the retail sector.
- In the design of food service and retail businesses.
- In activities related to communication, journalism, and eno-gastronomic tourism.
Career Opportunities:**
The professional opportunities for graduates in Food Service and Retail Science include:
- Catering companies.
- Organized retail companies.
- Service companies for catering and retail (installations and equipment, sanitation, design).
- Logistics centers for food supply.
- Consulting firms and certification bodies for the food sector.
- Public supervision and inspection bodies.
- Laboratories for microbiological, chemical, and sensory analysis of food.
- Companies in the food and wine sector and agritourism.
Role in a Work Context:
The graduate in Food Service and Retail Science operates at various levels of the food chain, with a focus on the preparation and administration of meals, as well as the marketing of food and beverages. Graduates can take on operational and managerial roles in various food service and retail activities. They can also collaborate with other professionals involved in the production, preparation, and retail of food (e.g., food technologists, nutritionists, engineers, architects, chefs, sales and logistics personnel) and with official control bodies (e.g., ATS, NAS, ISS, EFSA).
Skills Associated with the Role:
- Development and control of food preparation and preservation processes.
- Evaluation of the quality and chemical, physical, sensory, microbiological, and nutritional characteristics of finished products, as well as semi-finished and raw materials.
- Preparation and administration of meals in public and private collective catering facilities and in activities related to the promotion of the food and wine sector.
- Control and management of hygiene-sanitary aspects, quality, food safety, and sustainability in food service and retail companies.
- Inspection, evaluation, and certification activities in certification bodies and control entities.
- Training and personnel selection in the food service and retail sector.
Furthermore, the multidisciplinary training acquired allows them to collaborate:
- In the organization and management of nutritional interventions with healthcare entities and structures to propose suitable solutions for proper nutrition.
- In the study, design, and management of agro-food development programs with community and international agencies.
- In the formulation of menus for different consumer categories.
- In the management of contracts in the field of collective catering.
- In the management of logistics and points of sale in the retail sector.
- In the design of food service and retail businesses.
- In activities related to communication, journalism, and eno-gastronomic tourism.
Career Opportunities:**
The professional opportunities for graduates in Food Service and Retail Science include:
- Catering companies.
- Organized retail companies.
- Service companies for catering and retail (installations and equipment, sanitation, design).
- Logistics centers for food supply.
- Consulting firms and certification bodies for the food sector.
- Public supervision and inspection bodies.
- Laboratories for microbiological, chemical, and sensory analysis of food.
- Companies in the food and wine sector and agritourism.
Students enrolled in the degree program have the opportunity to spend periods of study and internships abroad, a unique opportunity to enrich their educational curriculum in an international context.
Within the European Erasmus + program, the European geographical areas where partner universities are located are mainly in France, Germany, Norway, the Netherlands, the United Kingdom, Portugal, Spain, and Sweden.
Erasmus+ Traineeship, on the other hand, allows students to carry out a training internship abroad at research centers, institutions, and laboratories.
Information on international mobility is available at the following page: https://www.unimi.it/en/international/study-abroad
Within the European Erasmus + program, the European geographical areas where partner universities are located are mainly in France, Germany, Norway, the Netherlands, the United Kingdom, Portugal, Spain, and Sweden.
Erasmus+ Traineeship, on the other hand, allows students to carry out a training internship abroad at research centers, institutions, and laboratories.
Information on international mobility is available at the following page: https://www.unimi.it/en/international/study-abroad
Course attendance is strongly recommended.
Enrolment
Qualifications and knowledge required for admission
Applicants to the degree programme must hold a high school diploma or another qualification obtained abroad and recognized as suitable. Adequate initial preparation is also required, specifically a sufficient level of knowledge in basic scientific disciplines (mathematics, physics, chemistry, biology) and an understanding of logic.
Admission assessment
The Bachelor's degree program has open access with a mandatory, but non-selective, knowledge verification test before enrollment. The test valid for admission to the degree program is the TOLC-AV (Online Test administered by CISIA https://www.cisiaonline.it/), aimed at assessing students' initial preparation in terms of minimum requirements of knowledge in basic scientific disciplines (mathematics, physics, chemistry, biology) and understanding of elementary logic.
The TOLC-AV can be taken at the University of Milan or at any other university adhering to CISIA. The calendar with available locations and dates is published on https://tolc.cisiaonline.it/calendario.php. Enrollment procedures and deadlines are indicated in the call for application published on https://www.unimi.it/it/studiare/immatricolarsi-e-iscriversi
Applicants to the degree programme must hold a high school diploma or another qualification obtained abroad and recognized as suitable. Adequate initial preparation is also required, specifically a sufficient level of knowledge in basic scientific disciplines (mathematics, physics, chemistry, biology) and an understanding of logic.
Admission assessment
The Bachelor's degree program has open access with a mandatory, but non-selective, knowledge verification test before enrollment. The test valid for admission to the degree program is the TOLC-AV (Online Test administered by CISIA https://www.cisiaonline.it/), aimed at assessing students' initial preparation in terms of minimum requirements of knowledge in basic scientific disciplines (mathematics, physics, chemistry, biology) and understanding of elementary logic.
The TOLC-AV can be taken at the University of Milan or at any other university adhering to CISIA. The calendar with available locations and dates is published on https://tolc.cisiaonline.it/calendario.php. Enrollment procedures and deadlines are indicated in the call for application published on https://www.unimi.it/it/studiare/immatricolarsi-e-iscriversi
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 | 72 | Italian | CHIM/02 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Calculus | 6 | 64 | Italian | MAT/02 |
| Elements of Basic Biology | 6 | 48 | Italian | BIO/01 BIO/05 BIO/10 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Elements of Economics and Statistics | 8 | 72 | Italian | AGR/01 |
| Elements of Physics | 6 | 64 | Italian | FIS/03 |
| 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 | ||||
| Basics of Microbiology and Food Microbiology | 10 | 88 | Italian | AGR/16 |
| Food Chemical Analysis | 8 | 76 | Italian | AGR/15 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Biochemistry and Biochemical Analysis of Foods | 8 | 68 | Italian | BIO/10 |
| Plant-Based Foods | 6 | 54 | Italian | AGR/03 |
| Sensory Analysis of Foods | 6 | 52 | Italian | AGR/15 M-PSI/05 |
| Optional | ||||
| Food Law | 4 | 32 | Italian | IUS/03 |
| Health, Safety and Ergonomics in the Food Industry | 4 | 32 | Italian | AGR/09 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Animal Based Foods | 8 | 68 | Italian | AGR/19 |
| Biotic Contamination of Foods and Environments and Residues | 8 | 74 | Italian | AGR/11 AGR/12 VET/04 |
| Food Science and Human Nutrition | 8 | 64 | Italian | BIO/09 MED/49 |
| Optional | ||||
| Equal Opportunities and Scientific Careers | 3 | 24 | Italian | SPS/09 |
| Insects and Microorganisms for the Valorization of Agro-Food Residues and Waste | 6 | 56 | Italian | AGR/11 AGR/12 |
be activated by the A.Y. 2027/2028
year
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Technologies and Processes of Foodservice and Mass Market Retail | 11 | 88 | Italian | AGR/15 |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Business Economics and Elements of Food Legislation | 10 | 96 | Italian | AGR/01 IUS/13 IUS/15 |
| Community Nutrition and Hygiene | 9 | 80 | Italian | BIO/09 MED/42 MED/49 |
| Quality Management in the Food System | 6 | 48 | Italian | AGR/15 SECS-P/13 |
| Optional | ||||
| Human Resources Management | 4 | 32 | Italian | SECS-P/10 |
| Packaging for Foodservice | 4 | 40 | Italian | AGR/15 |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Design, Logistic and Sustainability for Foodservices and Mass Market Retail | 9 | 92 | Italian | AGR/09 |
| Optional | ||||
| Safety of Fish Products and Derivatives | 4 | 48 | Italian | AGR/20 VET/04 |
| Supplier's Planning and Food Quality | 5 | 48 | Italian | BIO/09 |
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 | |
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 | ||||
| Computer Science Course | 3 | 30 | Italian | INF/01 |
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 | 12 | 0 | Italian | |
Study plan rules
- The student can acquire 12 CFU through elective courses offered by the University of Milan, provided they are recognized as consistent with the educational path by the Teaching Board, or by attending seminars, conferences, or training courses organized by the University or other institutions, annually proposed under the name 'Professional updates in foodservice and distribution', always with the Teaching Board approval.
Upon completion of activities within the scope of 'Professional updates in foodservice and distribution', students may be awarded a minimum of 1 CFU up to a maximum of 4 CFU. The Teaching Board proposes a series of elective courses among those offered in the Faculty. In addition to these, the Teaching Committee recommends the activity "Laboratory: Sustainability and Sustainable Development" (4 ECTS), selected for the students of this degree program.
Upon completion of activities within the scope of 'Professional updates in foodservice and distribution', students may be awarded a minimum of 1 CFU up to a maximum of 4 CFU. The Teaching Board proposes a series of elective courses among those offered in the Faculty. In addition to these, the Teaching Committee recommends the activity "Laboratory: Sustainability and Sustainable Development" (4 ECTS), selected for the students of this degree program.
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Food Law | 4 | 32 | Italian | First semester | IUS/03 |
| Health, Safety and Ergonomics in the Food Industry | 4 | 32 | Italian | First semester | AGR/09 |
| Human Resources Management | 4 | 32 | Italian | First semester | SECS-P/10 |
| Packaging for Foodservice | 4 | 40 | Italian | First semester | AGR/15 |
| Equal Opportunities and Scientific Careers | 3 | 24 | Italian | Second semester | SPS/09 |
| Insects and Microorganisms for the Valorization of Agro-Food Residues and Waste | 6 | 56 | Italian | Second semester | AGR/11 AGR/12 |
| Laboratory: Sustainability and Sustainable Development | 0 | 0 | AGR/13 IUS/01 SECS-P/01 SPS/04 | ||
| Safety of Fish Products and Derivatives | 4 | 48 | Italian | Second semester | AGR/20 VET/04 |
| Supplier's Planning and Food Quality | 5 | 48 | Italian | Second semester | BIO/09 |
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
+39Tel. 0250325032
https://www.unimi.it/it/node/360 - Degree programme head
[email protected]
+39Tel. 0250319174 - 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
+39Tel. 0250316511
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:
Admission, ranking and enrolment