Food science and technology

Studenti in laboratorio
Bachelor
A.Y. 2020/2021
L-26 - Food industry
Bachelor
180
ECTS
Access
Limited enrollment with admission test
3
Years
Course location
Milano
Language
Italian

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.

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.

Application and admission: Limited enrolment with admission test.

English language

Students must have level B1 proficiency in English. Proficiency may be certified at the time of matriculation by submitting a certificate of level B1 language proficiency or better, or by sitting the SLAM (University Language Centre) Placement test during the first year of studies only, between September and December.

Students who do not pass the test must follow the SLAM language courses and obtain appropriate certification within the year the plan of study calls for a language exam.

ERASMUS+ opportunities, access procedures and selection criteria are described in a specific call for applications for the Food area. We have selected 40 partner universities throughout Europe based on their affinity with this programme of study.

The fields to be developed abroad include chemistry, biochemistry, microbiology, food technology processes, quality management, food economics and marketing.

The learning agreement is defined in cooperation with the study programme's Erasmus manager, both for the choice of exams and the organization of the internship at the partner university. Before completing the learning agreement, you must obtain the formal approval of the exams to be taken at the host university by teachers holding equivalent or similar courses at the University of Milan. The conduct of an experimental activity abroad, as part of or the entire internship activity, requires a letter of consent from a teacher of the partner university and the formal approval of the objectives, the project and the internship period by a teacher of the study programme acting as supervisor.
At the end of the study period abroad, you will deliver the transcript of records issued by the host university and obtain credit and grade recognition by resolution of the Academic Board.

Highly recommended, not mandatory

Courses list

year
Courses or activities ECTS Total hours Language SSD
Compulsory
Elements of chemistry and physical chemistry 8 72 Italian CHIM/02
First semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Calculus 8 88 Italian MAT/05
Fundamentals of plant biology and yield 10 88 Italian AGR/13 AGR/19
- Unit 15
- Unit 25
Second semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Fundamentals of physics 6 48 Italian FIS/07
Organic chemistry 8 80 Italian CHIM/06
Principle of Economics and Statistics 8 72 Italian AGR/01
Undefined
Courses or activities ECTS Total hours Language SSD
Compulsory
English assessment B1 (3 ECTS) 3 0 Italian
year
Courses or activities ECTS Total hours Language SSD
Compulsory
Biochemistry 10 88 Italian BIO/10
- Food biochemistry4
- General biochemistry6
Microbiology and food microbiology 12 96 Italian AGR/16
Principles of Food Engineering 12 120 Italian AGR/15 ING-IND/11
- Applied physics6
- Unit operations6
First semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Analytical chemistry with elements of chemometrics 7 64 Italian CHIM/01
Second semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Food chemistry and analysis 8 80 Italian AGR/15
Human nutrition 6 52 Italian BIO/09
year
Courses or activities ECTS Total hours Language SSD
Compulsory
Applied microbiology 6 72 Italian AGR/16
First semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Food processing with elements of packaging 12 96 Italian AGR/15
- Food packaging3
- Food processing9
Food protection 6 58 Italian AGR/11 AGR/12
- Pest and pathogen management3
- Unità didattica 2: patologia delle derrate alimentari3
Food quality and traceability in the supply chains 6 48 Italian AGR/15
Second semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Firm and chain management in the food sector 6 48 Italian AGR/01
Food ingredients, additives and contaminants 6 48 Italian AGR/15
Sensory analysis of food and data analysis 6 55 Italian AGR/15
First semester
Courses or activities ECTS Total hours Language SSD
Optional
Animal morphology and physiology (basic course) 4 36 Italian VET/01
Health, Safety and Ergonomics in the food industry 4 32 Italian AGR/09
Second semester
Courses or activities 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
Dairy chemistry and technology 4 40 Italian AGR/15
Food enzymology 4 40 Italian BIO/10
Nutritional evaluation of foods 4 32 Italian BIO/09
Sanitation in food processing 4 32 Italian AGR/15
Technology of canned fruits and vegetables 4 32 Italian AGR/15
Undefined
Courses or activities ECTS Total hours Language SSD
Compulsory
Computer Science Course 3 30 Italian INF/01
Stage 8 0 Italian
Conclusive activities
Courses or activities ECTS Total hours Language SSD
Compulsory
Final exam 3 0 Italian
Study plan rules
- Il piano degli studi puo' essere compilato a partire dal secondo anno di corso.
Le attivita' formative a scelta dello studente devono risultare coerenti con il progetto formativo del laureato in Scienze e Tecnologie Alimentari, consentono l'acquisizione di 12 CFU. Lo studente potra' acquisire i 12 CFU a scelta libera scegliendo tra gli insegnamenti offerti dall'Universita' degli Studi di Milano oppure, per un massimo di 4 CFU, seguendo con profitto seminari, convegni, corsi di aggiornamento, od altre attivita' organizzate dall'Ateneo o da un altro Ente, sempre dopo parere favorevole del Collegio Didattico. Di seguito sono elencate le attivita' formative a libera scelta proposte dal Collegio Didattico di Scienze e Tecnologie Alimentari (tutti gli insegnamenti sottostanti sono da 4 CFU):

Chimica e tecnologia degli aromi ssd AGR/15; 2°semestre;

Chimica e tecnologia del latte ssd AGR/15; 2°semestre;

Enzimologia alimentare ssd BIO/10; 2°semestre;

Metodologie biochimiche e biomolecolari ssd BIO/10; 2°semestre;

Morfologia e fisiologia animale ssd VET/01; 1°semestre;

Salute, sicurezza ed ergonomia nell'industria alimentare ssd AGR/09; 1° semestre;

Sanificazione nell'industria alimentare ssd AGR/15; 2°semestre;

Tecnologia delle bevande alcoliche ssd AGR/15; 2°semestre;

Tecnologia delle conserve di origine vegetale ssd AGR/15; 2°semestre;

Valutazione nutrizionale degli alimenti ssd BIO/09; 2°semestre;

Le attivita' formative a scelta autonoma devono essere individuate di concerto con il tutor per piani di studio e risultare nel piano individuale degli studi che dovra' essere predisposto entro la data stabilita dal Senato Accademico ed approvato dal Collegio Didattico. Gli studenti sono invitati a consultare il sito Web del corso di laurea (https://www.unimi.it/it/corsi/corsi-di-laurea/scienze-e-tecnologie-alimentari) per conoscere l'offerta didattica pertinente all'anno in corso.
Prescribed foundation courses
Learning activityPrescribed foundation courses
Food processing with elements of packaging Principles of Food Engineering (compulsory)
Location
Milano
Fees, scholarships and benefits

University fees

For students enrolled on bachelor’s, master’s and single cycle degree programmes are divided into two instalments of different amounts and with different payment deadlines:

  • the first, corresponding to the minimum amount, is the same for all students 
  • the second - technically referred to as an ‘all-inclusive fee’-  that is variable.

Students can also be entitled for tuition fee reductions such as:

More info at: Fees - current academic year

Scholarships and benefits

The University also provides a range of financial benefits to students meeting special requirements (merit, financial or personal conditions, international students), including: