Food science and technology

Studenti in laboratorio
Food science and technology
Course sheet
A.Y. 2021/2022
Bachelor
L-26 - Food industry
Bachelor
180
ECTS
Access
Limited enrollment with admission test
3
Years
Course location
Milano
Language
Italian
The degree course in Food Science and Technology aims to provide knowledge and train professional skills that allow the graduate to operate autonomously and to quickly enter the sector of production and distribution of food and drinks, and the sectors related to them, from the production to consumption. The general objective of the professional functions of the graduate in Food Science and Technology is the constant improvement of food products, look for quality and sustainability, eco-compatibility of industrial activities, developing innovations in each activity.
The professional profile of the Food Science and Technology graduate are characterized by an integrated knowledge of chemistry, biology and technology. The wide spectrum of basic knowledges and professional skills characterizes an expert who can cover many different functions in the food industry and in each production activities related to the food sector. The graduate in Food Science and Technology performs technical management and control tasks in the production, storage, distribution of food and drinks. The professional activity of the graduate takes place mainly in the food industries, in all the companies that operate for the production, transformation, conservation and distribution of food products, in public and private institutions and stakeholders that carry out analysis, control, certification and investigation activities for the protection and the enhancement of food production. The graduate is an expert able to operate in companies connected with the production of food, which supply materials, systems, adjuvants and ingredients. The most relevant professional outlets are those indicated technical professions in the management of the production processes of goods and services (ISTAT code 3.1.5.4.1 - Food preparation technicians; 3.1.5.4.2 - Food production technicians) and in life sciences (ISTAT code 3.2.2.3.1 - Biochemical laboratory technicians; 3.2.2.3.2- Food technicians). The graduate is expected to work in the sectors of production, public administration and research institutions. The graduate's responsibilities include: a) the management of food production, processing and marketing lines; b) the study, design, management, surveillance, management and testing of food processing processes and related biological products, including the processes of purification of effluents and recovery of by-products; c) the distribution and supply operations of raw materials and finished products, food additives, food plants; d) analysis of food products, quality control of food raw materials, finished products, additives, technological aids, semi-finished products, packaging and everything else relating to the production, conservation and transformation of products, the definition of standards and specifications for aforementioned products; f) market research and related activities in relation to food production; g) research and development of processes and products in the food sector.

Employment statistics (Almalaurea)
The eligibility criteria to study under the Erasmus+ program, the rules for participation and the criteria for students selection are described in a specific call dedicated to the Food Area. Erasmus+ provides mobility opportunities within 40 academic partners, widely distributed in Europe and selected on the basis of their excellence and teaching affinity with the Italian degree. Students can apply to take courses in the following thematic areas: chemistry, biochemistry, food microbiology, food technology processes, human nutrition, quality management and food economics and marketing. The outline of the Erasmus+ study program (learning agreement) is prepared by the student in collaboration with the Italian academic Erasmus+ tutor (Prof. Alyssa Mariel Hidalgo Vidal - alyssa.hidalgovidal@unimi.it). This document is defined after consulting the teaching board of the Italian degree and receiving the official approval of the activities to be performed in the host institution. In case of research activities, a detailed program describing the activities and the duration of the internship must be planned and formally approved by the host institution supervisor and by a member of the Italian teaching board (Italian supervisor). At the end of study period abroad, the Erasmus+ activities (credits and grades) must be certified in a document called transcripts of records that must be approved by the Italian teaching board (Prof. Alyssa Mariel Hidalgo Vidal - alyssa.hidalgovidal@unimi.it). Exam grades are converted according to a pre-defined scale. The bachelor degree in Food Science and Technology is part of the international program Erasmus+ Placement which is finalized to fund mobility of students, to carry out research activities aimed at the preparation of their final thesis in highly qualified host institutions (private and public universities and research centers).

Attendance is mandatory for the Applied Microbiology course. Attendance is however strongly recommended for all training activities.

Enrollment

Admission requirements

A basic understanding of mathematics, chemistry and physics is highly recommended; in particular, candidates from secondary schools other than scientific high school should strengthen their mathematics skills.

Admission assessment

Admission into the Bachelor's degree programme is capped in order to meet high-quality teaching standards relative to the available resources. There are 180 places available for enrolment in the first year, plus 20 places for non-EU students residing abroad.

Access to the programme is regulated by a compulsory, selective test to ascertain that the candidate meets admission requirements, i.e. knowledge of key science subjects as provided by secondary school, and an understanding of elementary logic.

The test required for admission into the degree programme is TOLC-AV, an online test provided by the Consortium of Inter-University Integrated Access Systems (CISIA - https://www.cisiaonline.it).

For test topics and details, please review the page https://www.cisiaonline.it/area-tematica-tolc-agraria-veterinaria/struttura-della-prova-e-syllabus/

You may sit for the TOLC-AV test at the University of Milan or any other member university of CISIA.

The calendar with available venues and dates is posted to the page https://tolc.cisiaonline.it/calendario.php

Registration procedures and deadlines are set out in the call for applications posted to the page https://scienzealimentari.cdl.unimi.it/it/iscriversi

Only students high enough in the merit ranking will be eligible for enrolment.

Admission of transfer or graduate students

Transfer students from a degree programme of the University of Milan, or another university, and graduate students will be waived from the test only if admitted to years subsequent to the first.

To this end, they will have to submit a specific request for prior assessment of their academic career using the online service stated in the call for applications.

These candidates must provide a full transcript of records (listing exams, subject areas, credits, grades) and attach the course syllabi. For more details, please refer to the call for applications.

The request for career assessment must be submitted by June 10, 2021.

The outcome will be notified via e-mail by July 15, 2021.

Students admitted to the first year will be required to take the test and register for the call.

Additional learning requirements (OFA) and remedial activities

Students who are admitted with a score lower than or equal to 4 in the Mathematics section of the TOLC-AV test will have to fulfil additional learning requirements (OFA). In order to fulfil their OFA, students may either attend the Mathematics remedial course and pass the final test, or pass the Fundamentals of Calculus exam on the study plan. Students who do not pass the Mathematics OFA test (or the Fundamentals of Calculus exam) within the first year of the programme may not take second- or third-year exams. Learn more at https://scienzealimentari.cdl.unimi.it/it/studiare/le-matricole.

Places available: 180 + 20 reserved for non-EU citizens

Call for applications

Please refer to the call for admission test dates and contents, and how to register.

Session: 1

Application for admission: from 01/04/2021 to 27/05/2021

Application for matriculation: from 08/06/2021 to 18/06/2021

Read the Call

Session: 2

Application for admission: from 21/06/2021 to 14/07/2021

Application for matriculation: from 19/07/2021 to 02/08/2021

Read the Call

Programme description and courses list
year
Courses or activities ECTS Total hours Language SSD
Compulsory
Elements of chemistry and physical chemistry 8 76 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
Open sessions
There are no specific sessions for these activities (e.g. open online courses).
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 54 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 54.4 Italian AGR/15
First semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Computer Science Course 3 30 Italian INF/01
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
Open sessions
There are no specific sessions for these activities (e.g. open online courses).
Courses or activities ECTS Total hours Language SSD
Compulsory
Stage 8 0 Italian
Conclusive activities
There are no specific sessions for these activities (e.g. open online courses).
Courses or activities ECTS Total hours Language SSD
Compulsory
Final exam 3 0 Italian
Study plan rules
- Le attivita' formative a scelta dello studente devono risultare coerenti con il progetto formativo del laureato in Scienze e Tecnologie Alimentari e 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 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, per un massimo di 4 CFU. Nella tabella sottostante sono elencate le attivita' formative a libera scelta proposte dal Collegio Didattico di Scienze e Tecnologie Alimentari.
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.
Courses or activities ECTS Total hours Language Lesson period SSD
Animal morphology and physiology (basic course) 4 36 Italian First semester VET/01
Health, Safety and Ergonomics in the food industry 4 32 Italian First semester AGR/09
Alcoholic beverage technology 4 32 Italian Second semester AGR/15
Biomolecular methodologies 4 40 Italian Second semester BIO/10
Chemistry and technology of flavours 4 32 Italian Second semester AGR/15
Dairy chemistry and technology 4 40 Italian Second semester AGR/15
Food enzymology 4 40 Italian Second semester BIO/10
Nutritional evaluation of foods 4 32 Italian Second semester BIO/09
Sanitation in food processing 4 32 Italian Second semester AGR/15
Technology of canned fruits and vegetables 4 32 Italian Second semester AGR/15
Prescribed foundation courses
Learning activityPrescribed foundation courses
Food processing with elements of packaging Principles of Food Engineering (compulsory)
Learn more
Location
Milano

The tuition fees for students enrolled in Bachelor's, Master's and single-cycle degree programmes are divided into two instalments with different calculation methods and payment schedules:

  • The amount of the first instalment is the same for all students
  • The amount of the second instalment varies according to the ISEE University value, the degree programme and the student status (on track / off track for one year or off track for more than a year) 
  • An additional fee is due for online programmes

The University also offers:

  • Concessions for students meeting high merit requirements
  • Diversified tuition fees according to the student's home country for international students with assets/income abroad
  • Concessions for international students with refugee status

Scholarships and benefits

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

Learn more