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Food Service Science and Management  Scienze e tecnologie della ristorazione

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 Salvatore Ciappellano
Course Website Programme Description

Course Objectives

The degree programme in Food Services Management and Human Nutrition is designed to equip graduates with the specific knowledge and professional skills required to meet the requirements of firms and organisations operating in the catering sphere.

Graduates develop knowledge and skills in:

  • the produce and food product preparation, conservation and distribution processes employed by catering companies
  • catering service quality and security
  • the planning of meals and diets on the basis of consumers' nutritional requirements
  • the design of catering systems and facilities
  • economic management and marketing for catering firms and services
  • inspection, planning and control procedures for catering services in public administrations
  • the physico-chemical, nutritional, sensorial, microbiological and entomological analysis of produce and food preparation
  • the development of diagnostic tests for food quality and safety
  • surveys relating to the consumption and food hygiene of populations and specific segments of the population
  • historic, motivational, sociological and psychological surveys in relation to consumption trends and food preferences
  • publishing and the diffusion of technical and scientific information in relation to food
  • legislative and promotional procedures for typical gastronomic products and "Mediterranean diet" models.

Career and Employment

Graduates in Food Services Management and Human Nutrition can pursue career opportunities in the production sector, public administration and research institutes.

By way of example, graduates can pursue careers in:

  • production management and quality control in catering and banqueting companies
  • development, innovation and research activities in the sphere of company quality
  • the training and recruitment of group and commercial catering personnel
  • the certification of self-monitoring systems and processes in group catering
  • assistance with the management of bid proposals in the field of group catering
  • the management and monitoring of food product supplies and testing in large-scale retail
  • the development of products and processes in the catering sector.