Soft Skills for the Food Industry
A.Y. 2025/2026
Learning objectives
The course is designed to provide students with transversal "problem-solving" skills in the food industry and to offer tools for a rational approach to the product understanding and its management within the food supply chain.
The specific objectives of the course are to provide and reinforce soft skills such as communication, collaboration within teams, and time management, to effectively address and solve problems that may arise in a professional or business setting. Students will learn to identify ethical and sustainable solutions to challenges related to production, composition, stability, and product quality.
Lectures will help students acquire knowledge and skills in drafting brief reports and CVs, creating technical-scientific presentations, using scientific databases, and employing computer communication systems to collect, rationalize, and share information effectively.
Seminars conducted by food industry experts, focusing on specific case studies, will enrich and make tangible students' awareness of the professional role of graduates in Sustainable Food Science and Technology.
Students will be actively involved in group projects that apply the knowledge learned and in the preparation of written reports and presentations that showcase their learning outcomes. These group activities will help develop communication and coordination skills within the team members and allow students to apply and consolidate the knowledge gained during the lectures, along with the technical skills acquired in other courses.
The specific objectives of the course are to provide and reinforce soft skills such as communication, collaboration within teams, and time management, to effectively address and solve problems that may arise in a professional or business setting. Students will learn to identify ethical and sustainable solutions to challenges related to production, composition, stability, and product quality.
Lectures will help students acquire knowledge and skills in drafting brief reports and CVs, creating technical-scientific presentations, using scientific databases, and employing computer communication systems to collect, rationalize, and share information effectively.
Seminars conducted by food industry experts, focusing on specific case studies, will enrich and make tangible students' awareness of the professional role of graduates in Sustainable Food Science and Technology.
Students will be actively involved in group projects that apply the knowledge learned and in the preparation of written reports and presentations that showcase their learning outcomes. These group activities will help develop communication and coordination skills within the team members and allow students to apply and consolidate the knowledge gained during the lectures, along with the technical skills acquired in other courses.
Expected learning outcomes
At the end of the course, students will have acquired knowledge and understanding of the main cross-disciplinary skills necessary to provide concrete solutions to technical issues in the food industry. They will be able to:
· Describe problem-solving techniques and effective communication strategies.
· Apply relational, decision-making, communication, and time management skills, using the knowledge gained to approach technical problems rationally, on an objective basis, and in coordination with colleagues, focusing on solutions that meet efficiency, sustainability, and professional ethics criteria.
· Extract specific information (technical-scientific, regulatory, etc.) from major databases in the field of food technology, organizing it coherently for the intended purposes.
· Produce concise reports or presentations that clearly explain the problems addressed, using appropriate technical language and modern digital tools.
· Describe problem-solving techniques and effective communication strategies.
· Apply relational, decision-making, communication, and time management skills, using the knowledge gained to approach technical problems rationally, on an objective basis, and in coordination with colleagues, focusing on solutions that meet efficiency, sustainability, and professional ethics criteria.
· Extract specific information (technical-scientific, regulatory, etc.) from major databases in the field of food technology, organizing it coherently for the intended purposes.
· Produce concise reports or presentations that clearly explain the problems addressed, using appropriate technical language and modern digital tools.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
The course program includes the presentation and discussion of the following topics:
· Introduction to soft skills for the food industry
· Effective communication techniques and the use of communication systems
· Collaboration, team-building, and conflict management
· Time management and efficient work organization
· Problem-solving techniques in the food industry: concept maps and common methods for structured problem-solving
· Bibliographic research using scientific databases and specific websites
· Writing a concise and effective report for sharing results in academic and business contexts
· Preparing an effective presentation for sharing results in academic and business contexts
· Preparing a concise and effective CV for academia and the food industry
· Introduction to soft skills for the food industry
· Effective communication techniques and the use of communication systems
· Collaboration, team-building, and conflict management
· Time management and efficient work organization
· Problem-solving techniques in the food industry: concept maps and common methods for structured problem-solving
· Bibliographic research using scientific databases and specific websites
· Writing a concise and effective report for sharing results in academic and business contexts
· Preparing an effective presentation for sharing results in academic and business contexts
· Preparing a concise and effective CV for academia and the food industry
Prerequisites for admission
The concepts and information presented in the course require a basic understanding of food technology processes, as well as knowledge of product composition, stability, and quality. The ability to express oneself clearly and to listen actively, along with familiarity with word processing software and presentation creation tools, are propaedeutics.
Teaching methods
The course will be delivered through:
· Lectures aimed at transferring theoretical knowledge for the understanding and application of the concepts discussed. These lectures will be supported by presentations available on the MyAriel platform for the course.
· Interactive activities to be completed individually in the classroom using dedicated computer systems. These activities are designed to encourage student participation and facilitate learning of the topics covered. The main results of these activities will be made available on the MyAriel platform to support the ongoing progress of the entire class.
· Expert seminars designed to expand skills through specific case studies. Materials provided by the experts will be made available on the MyAriel platform for the course.
· Group activities coordinated with the teacher, which will allow students to consolidate and extend the knowledge acquired during the course and enhance their soft skills.
· Lectures aimed at transferring theoretical knowledge for the understanding and application of the concepts discussed. These lectures will be supported by presentations available on the MyAriel platform for the course.
· Interactive activities to be completed individually in the classroom using dedicated computer systems. These activities are designed to encourage student participation and facilitate learning of the topics covered. The main results of these activities will be made available on the MyAriel platform to support the ongoing progress of the entire class.
· Expert seminars designed to expand skills through specific case studies. Materials provided by the experts will be made available on the MyAriel platform for the course.
· Group activities coordinated with the teacher, which will allow students to consolidate and extend the knowledge acquired during the course and enhance their soft skills.
Teaching Resources
The teaching materials (i.e., presentations, articles, and scientific paper) provided by the instructor will be accessible on the MyAriel platform (https://ariel.unimi.it).
Additionally, textbooks and recommended digital resources for further study will be posted on the MyAriel course board.
Additionally, textbooks and recommended digital resources for further study will be posted on the MyAriel course board.
Assessment methods and Criteria
- The course includes a midterm written exam with both multiple-choice and open-ended questions, to be held during the second half of the course and lasting one hour. Upon successfully passing the midterm exam, students will take an oral exam at the end of the course. At least 10 days prior to the oral exam, students must submit a paper, agreed upon with the teacher. The oral exam will last 30 minutes and will include a brief presentation of the paper, along with at least two open-ended questions on the theoretical topics covered in the course. If the midterm exam is not successfully passed or was not taken during the course, students may take a written exam on a different date, provided it occurs before the oral exam.
- To take the midterm (or written exam) and oral exam, students must register for the appropriate exam sessions within the deadlines via the Unimia platform.
- The assessment will be based on demonstrating the acquisition of knowledge, the ability to organize and present that knowledge clearly and concisely, and proficiency in using subject-specific terminology.
- The final overall grade is expressed in 30/30 and it will be the mathematical average of the midterm (or written exam) and oral exam grades. Each exam (written and oral) must receive a minimum score of 18/30 to be considered passed.
- At least 6 Exam Sessions will be granted per academic year
- The midterm (or written exam) grade will be communicated through the Unimia platform, with the option for the student to reject the grade. The oral exam grade will be communicated verbally at the end of the exam. The final grade will be communicated through the Unimia platform, with the option for the student to reject the grade.
Students with DSA and with disabilities are requested to contact the teachers by email at least 15 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teachers it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and disabled [email protected] (for students with disabilities).
- To take the midterm (or written exam) and oral exam, students must register for the appropriate exam sessions within the deadlines via the Unimia platform.
- The assessment will be based on demonstrating the acquisition of knowledge, the ability to organize and present that knowledge clearly and concisely, and proficiency in using subject-specific terminology.
- The final overall grade is expressed in 30/30 and it will be the mathematical average of the midterm (or written exam) and oral exam grades. Each exam (written and oral) must receive a minimum score of 18/30 to be considered passed.
- At least 6 Exam Sessions will be granted per academic year
- The midterm (or written exam) grade will be communicated through the Unimia platform, with the option for the student to reject the grade. The oral exam grade will be communicated verbally at the end of the exam. The final grade will be communicated through the Unimia platform, with the option for the student to reject the grade.
Students with DSA and with disabilities are requested to contact the teachers by email at least 15 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teachers it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and disabled [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Cappa Carola
Professor(s)
Reception:
upon appointment
Settore Didattico Colombo, Via Mangiagalli, 25; IV floor, room n. 4058