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Science and Technology of Food  Scienze e tecnologie alimentari

General information

Classification of Scholarly Field L-26 Food industry
Application and Admission Limited enrolment with admission test. How to apply.
Course Duration 3 years
Course Attendance Not mandatory
Course Language Italian
Course Location via Celoria 2 - Milano
Head of Studies Gianni Matteo Crovetto
Course Website http://www.alim.unimi.it



Course Objectives

The degree programme in Food Science and Technology is designed to prepare graduates to work autonomously and to pursue careers in the food and drink production and distribution sector and all related fields, from the production to the consumption stages.

Graduates engage in the continuous improvement of food products in terms of quality and cost-effectiveness, ensuring that industrial activities are sustainable and environmentally-friendly, and assimilating innovations within their occupational sphere.



Career and Employment

Food Science and Technology graduates most commonly pursue careers in the following sectors: the food industries; companies engaged in the production, processing, conservation and distribution of food products; public and private bodies that conduct analysis, control, certification and survey processes for the protection and development of food products.

By way of example, graduates possess the competences required to pursue the following professions:

  • the management of food production, processing and commercialisation processes
  • research into, and the design, management, monitoring, control and testing of production processes for foods and related biological products, including effluent purification processes and the recovery of by-products
  • the distribution and supply of raw materials and finished products, food additives, and food systems
  • food product analyses, quality control in relation to raw food products, finished products, additives, technological adjuvants, semi-finished products, packaging and all other elements relating to the production, conservation and processing of products, and the definition of standards and specifications for the above-mentioned products
  • market research and related processes in connection with food production
  • research and development in relation to products and processes in the food sector.