Food science and technology

Studenti in laboratorio
Bachelor
A.Y. 2019/2020
L-26 - Scienze e tecnologie alimentari (EN)
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.

Highly recommended, not mandatory

Courses list

year
Courses or activities ECTS Total hours Language
Compulsory
Elementi di chimica e chimica fisica 8 72 Italian
First semester
Courses or activities ECTS Total hours Language
Compulsory
Calculus 8 88 Italian
English assessment B1 (3 ECTS) 3 Italian
Fundamentals of plant biology and yield 10 88 Italian
- Unit 15
- Unit 25
Second semester
Courses or activities ECTS Total hours Language
Compulsory
Fundamentals of physics 6 48 Italian
Organic chemistry 8 80 Italian
Principle of Economics and Statistics 8 72 Italian
year
Courses or activities ECTS Total hours Language
Compulsory
Biochemistry 10 88 Italian
- Food biochemistry4
- General biochemistry6
Microbiology and food microbiology 12 96 Italian
Principles of Food Engineering 12 120 Italian
- Applied physics6
- Unit operations6
First semester
Courses or activities ECTS Total hours Language
Compulsory
Analytical chemistry with elements of chemometrics 7 64 Italian
Second semester
Courses or activities ECTS Total hours Language
Compulsory
Food chemistry and analysis 8 80 Italian
Human nutrition 6 52 Italian
be activated by the A.Y. 2020/2021
year
Courses or activities ECTS Total hours Language
Compulsory
Applied microbiology 6 48 Italian
First semester
Courses or activities ECTS Total hours Language
Compulsory
Food protection 6 58 Italian
- Pest and pathogen management3
- Unità didattica 2: patologia delle derrate alimentari3
Food quality and traceability in the supply chains 6 48 Italian
Food technology with elements of packaging 12 96 Italian
- Food Processing9
- Food packaging3
Second semester
Courses or activities ECTS Total hours Language
Compulsory
Firm and chain management in the food sector 6 48 Italian
Food ingredients, additives and contaminants 6 48 Italian
Sensory analysis of food and data analysis 6 55 Italian
First semester
Courses or activities ECTS Total hours Language
Compulsory
Skills of Informatics 3 18 Italian
Optional
Animal morphology and physiology (basic course) 4 36 Italian
Health, Safety and Ergonomics in the food industry 4 32 Italian
Second semester
Courses or activities ECTS Total hours Language
Optional
Biomolecular methodologies 4 40 Italian
Chemistry and technology of flavours 4 32 Italian
Dairy chemistry and technology 4 40 Italian
Food enzymology 4 40 Italian
Nutritional evaluation of foods 4 32 Italian
Quality indexes and functional properties of dairy products 4 32 Italian
Sanitation in food processing 4 32 Italian
Technology of canned fruits and vegetables 4 32 Italian
Undefined
Courses or activities ECTS Total hours Language
Compulsory
Stage 8 Italian
Conclusive activities
Courses or activities ECTS Total hours Language
Compulsory
Final exam 3 Italian
Study plan rules
- A scelta dello studente: CFU 12
Per gli studenti immatricolati dall'anno accademico 2018/19: il superamento dell'esame relativo all'insegnamento di Principi di tecnologia alimentare è da ritenersi propedeutico al superamento dell'esame di Processi della tecnologia alimentare con elementi di packaging.
Prescribed foundation courses
Learning activityPrescribed foundation courses
Food technology with elements of packaging Principles of Food Engineering (compulsory)
Sede
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

L’Ateneo fornisce inoltre una serie di agevolazioni economiche a favore dei propri studenti con requisiti particolari (merito, condizioni economiche o personali, studenti internazionali) come: