Food Service Science and Management

Studente 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 Services Management and Human Nutrition is designed to equip graduates with the specific knowledge and professional skills required to meet the requirements of firms and organisations operating in the catering sphere.

Graduates develop knowledge and skills in:

  • the produce and food product preparation, conservation and distribution processes employed by catering companies;
  • catering service quality and security;
  • the planning of meals and diets on the basis of consumers' nutritional requirements the design of catering systems and facilities;
  • economic management and marketing for catering firms and services;
  • inspection, planning and control procedures for catering services in public administrations the physico-chemical, nutritional, sensorial, microbiological and entomological analysis of produce and food preparation;
  • the development of diagnostic tests for food quality and safety;
  • surveys relating to the consumption and food hygiene of populations and specific segments of the population;
  • historic, motivational, sociological and psychological surveys in relation to consumption trends and food preferences;
  • publishing and the diffusion of technical and scientific information in relation to food;
  • legislative and promotional procedures for typical gastronomic products and "Mediterranean diet" models.

Graduates in Food Services Management and Human Nutrition can pursue career opportunities in the production sector, public administration and research institutes.

By way of example, graduates can pursue careers in:

  •  production management and quality control in catering and banqueting companies;
  • development, innovation and research activities in the sphere of company quality;
  • the training and recruitment of group and commercial catering personnel;
  • the certification of self-monitoring systems and processes in group catering;
  • assistance with the management of bid proposals in the field of group catering;
  • the management and monitoring of food product supplies and testing in large-scale retail;
  • the development of products and processes in the catering 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.

If you are enrolled on this degree programme, you can spend study and internship periods abroad. This is a unique opportunity to enrich your curriculum in an international context. The University is a member of the European Erasmus+ programme. Our partner universities are located mainly in France, Germany, Norway, the Netherlands, the United Kingdom, Portugal, Spain and Sweden.
Moreover, the Erasmus+ Placement programme allows you to carry out an internship abroad at research centres, institutions and laboratories.

For more information https://www.unimi.it/it/internazionale/studiare-allestero/partire-con-erasmus

 

Recommended, not mandatory

Courses list

year
Courses or activities ECTS Total hours Language SSD
Compulsory
Fundamentals 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
Principles of biology 6 48 Italian BIO/01 BIO/05 BIO/10
- Unita' didattica 14
- Unita' didattica 22
Second semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Elements of physics 8 80 Italian FIS/03 FIS/05
- Unita' didattica 14
- Unita' didattica 24
Introductory economics and statistics 8 72 Italian AGR/01
Organic chemistry 6 56 Italian CHIM/06
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
Food chemical analysis 9 92 Italian AGR/15
First semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Biochemistry and biochemical analysis of food 8 72 Italian BIO/10
Food of aniimal and plant origin 10 80 Italian AGR/03 AGR/19
- Food of animal origin5
- Plant food5
Microbiology I 6 56 Italian AGR/16
Sensory analysis of food 6 52 Italian AGR/15 M-PSI/05
Second semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Biotic contamination of food and environments 8 74 Italian AGR/11 AGR/12 VET/04
- Gestione integrata degli infestanti negli alimenti e negli ambienti della ristorazione3
- Patologia delle derrate alimentari e residui5
Catering technology 8 68 Italian AGR/15
Human nutrition 8 64 Italian BIO/09 MED/49
Conclusive activities
Courses or activities ECTS Total hours Language SSD
Compulsory
Stage 14 0 Italian
year
Courses or activities ECTS Total hours Language SSD
Compulsory
Food microbiology and hygiene 9 84 Italian AGR/16
- Unita' didattica 1: igiene3
- Unita' didattica 2: microbiologia degli alimenti6
First semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Business economy and elements of food legislation 8 64 Italian AGR/01 IUS/13 IUS/15
- Unit 16
- Unit 22
Community nutrition 6 56 Italian BIO/09 MED/49
Quality management systems in food service 6 48 Italian AGR/15 SECS-P/13
Second semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Design, logistic and sustainability for foodservices 8 72 Italian AGR/09 AGR/15
- Progettazione e logistica6
- Sostenibilità2
Conclusive activities
Courses or activities ECTS Total hours Language SSD
Compulsory
Final exam 3 0 Italian
First semester
Courses or activities ECTS Total hours Language SSD
Optional
Food Law 4 32 Italian IUS/03
Health and safety in the workplace (T.U. 81/08) 2 16 Italian AGR/09
Mass Market Retailers: Organization, processes and food safety 4 32 Italian AGR/15
Packaging for foodservice 4 40 Italian AGR/15
Second semester
Courses or activities ECTS Total hours Language SSD
Optional
Equal opportunities and scientific careers 3 24 Italian SPS/09
Inspection of Foods of Animal Origin 4 32 Italian VET/04
Supplier¿s planning and food quality 5 48 Italian BIO/09
Undefined
Courses or activities ECTS Total hours Language SSD
Compulsory
Computer Science Course 3 30 Italian INF/01
Study plan rules
- ll piano degli studi può essere compilato a partire dal secondo anno di corso. I 180 CFU previsti dal curriculum sono rappresentati da attività formative obbligatorie e a libera scelta, abilità linguistiche ed informatiche, il tirocinio formativo e la prova finale.
Lo studente potrà acquisire 13 CFU a scelta libera scegliendo tra gli insegnamenti offerti dall'Università degli Studi di Milano, purché riconosciuti coerenti con il percorso formativo da parte del Collegio Didattico del corso di laurea, o seguendo corsi seminariali, convegni o corsi di aggiornamento organizzati dall'Ateneo o altro Ente, proposti annualmente con la denominazione: Aggiornamenti professionali nella ristorazione, sempre dopo parere favorevole del Collegio Didattico.
Il Collegio Didattico propone i sotto elencati corsi opzionali tra quelli offerti in Facoltà; tali corsi potranno essere previsti tutti gli anni o ad anni alterni:

Pianificazione, approvvigionamenti e qualità delle formulazioni gastronomiche 5 cfu; ssd BIO/09; 2°semestre;

Legislazione alimentare 4 cfu; ssd IUS/03; 1°semestre;

Il packaging nella ristorazione 4 cfu; ssd AGR/15; 1°semestre;

Pari opportunità e carriere scientifiche 3 cfu; ssd SPS/09; 2°semestre;

Salute e sicurezza nei luoghi di lavoro (T.U. 8 1/08) 2 cfu; ssd AGR/09; 1°semestre;

Ispezione degli alimenti di origine animale 4 cfu; ssd VET/04; 2°semestre;

Organizzazione, processi e sicurezza alimentare nella grande distribuzione organizzata 4 cfu; ssd AGR/15; 1°semestre;

- Altre attività didattiche: Aggiornamenti professionali nella ristorazione 1-4 CFU
Per conoscere l'offerta didattica relativa all'anno in corso, si raccomanda di consultare il sito del corso di Laurea alla pagina:
https://scienzeristorazione.cdl.unimi.it/it/studiare/presentazione-piano-di-studio.
Location
Milano
Head of study programme
Erasmus and international mobility tutor 
Quality Assurance Delegate
Contacts
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: