Food science and technology
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.
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
- Presidenza del corso di laurea
- Segreteria didattica di Scienze agrarie e alimentari
via Celoria 2 - Milano Città Studi
Apertura al pubblico: dal lunedì al venerdì dalle ore 10 alle ore 12
- Segreteria Studenti
via Celoria 18 - Milano Città Studi
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:
- lowering for students who meet high merit requirements
- fixed amounts calculated on the basis of the student's citizenship group for those with income/property abroad
- support for students who have political refugee status.
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:
Admission, ranking and enrolment