Foodservice Science and Technology
The degree programme in Foodservice Science and Technology 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 Foodservice Science and Technology 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.
Admission requirements
To be admitted to the programme, you must have a high-school diploma or equivalent foreign qualification pursuant Ministerial Decree no. 270 of 22 October 2004.
Good knowledge of fundamental high-school subjects is recommended, especially focused on technical/scientific ones.
Skills assessment
Admission to the degree programme in Food service science and management is limited, according to Law 2 August 1999, no. 264.
Access to the programme is subject to the TOLC-AV CISIA Online Test - https://www.cisiaonline.it/ , aimed at ascertaining that the student meets initial requirements, i.e. knowledge of basic scientific disciplines (mathematics, physics, chemistry, biology) equal to that provided by high school, and understanding of elementary logic.
Test dates, times, venues, and procedures, as well as admission requirements, will be set out in the call for applications published in the University website (https://www.unimi.it/en/education/foodservice-science-and-technology).
The call will also specify admission procedures for students coming from other degree programmes of the University of Milan, from other universities, or already possessing a university degree.
Additional Learning Obligations (OFA)
Admission requirements are met if the candidate passes the admission test with the minimum score set out in the call for applications. Admitted students who have not achieved the minimum score in mathematics will have to fulfil Additional Learning Obligations (OFA) in the first year of the programme. To fill the gaps, the degree programme offers a Mathematics remedial course before the beginning of the lessons, with a final test being held several times within the end of the academic year. Students who do not meet the OFA within the deadline are not allowed to take any second- or third-year exams. Alternatively, the OFA can be fulfilled by passing the Mathematics exam included in the study curriculum.
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
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Fundamentals of chemistry and physical chemistry | 8 | 72 | Italian | CHIM/02 |
| 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 1 | 4 | |||
| - Unita' didattica 2 | 2 | |||
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Elements of physics | 8 | 80 | Italian | FIS/03 FIS/05 |
| - Unita' didattica 1 | 4 | |||
| - Unita' didattica 2 | 4 | |||
| Introductory economics and statistics | 8 | 72 | Italian | AGR/01 |
| Organic chemistry | 6 | 56 | Italian | CHIM/06 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English assessment B1 (3 ECTS) | 3 | 0 | Italian | |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food chemical analysis | 9 | 92 | Italian | AGR/15 |
| 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 origin | 5 | |||
| - Plant food | 5 | |||
| Microbiology I | 6 | 56 | Italian | AGR/16 |
| Sensory analysis of food | 6 | 52 | Italian | AGR/15 M-PSI/05 |
| 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 ristorazione | 3 | |||
| - Patologia delle derrate alimentari e residui | 5 | |||
| Catering technology | 8 | 68 | Italian | AGR/15 |
| Human nutrition | 8 | 64 | Italian | BIO/09 MED/49 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Stage | 14 | 0 | Italian | |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food microbiology and hygiene | 9 | 84 | Italian | AGR/16 |
| - Unita' didattica 1: igiene | 3 | |||
| - Unita' didattica 2: microbiologia degli alimenti | 6 | |||
| 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 1 | 6 | |||
| - Unit 2 | 2 | |||
| Community nutrition | 6 | 56 | Italian | BIO/09 MED/49 |
| Quality management systems in food service | 6 | 48 | Italian | AGR/15 SECS-P/13 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Design, logistic and sustainability for foodservices | 8 | 72 | Italian | AGR/09 AGR/15 |
| - Progettazione e logistica | 6 | |||
| - Sostenibilità | 2 | |||
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Final exam | 3 | 0 | Italian | |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Computer Science Course | 3 | 30 | Italian | INF/01 |
| 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 |
| 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 |
| Laboratory: Sustainability and Sustainable Development | 4 | 32 | Italian | AGR/13 IUS/01 SECS-P/01 SPS/04 |
| - Brainstorming session | 1 | |||
| - Diritti | 0.25 | |||
| - Impatto energetico | 0.75 | |||
| - Riciclo e bioeconomia | 0.5 | |||
| - Sostenibilità sociale , politica ed economica | 1.5 | |||
| Supplier's planning and food quality | 5 | 48 | Italian | BIO/09 |
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;
Laboratorio - sostenibilità e sviluppo sostenibile 4 cfu; ssd AGR/13-IUS/01-SECS-P/01-SPS/04; 2°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.
- Segreteria didattica di Scienze agrarie e alimentari
via Celoria 2 - Milano Città Studi
didattica.agraria@unimi.it
Apertura al pubblico: dal lunedì al venerdì dalle ore 10 alle ore 12 - Segreteria Studenti
via Celoria 18 - Milano Città Studi
https://www.unimi.it/it/node/359
+390250325032
https://www.unimi.it/it/node/360 - Presidenza del corso di laurea
presidenza.risto@unimi.it
+390250316724 - Tutor per i piani di studio
L'abbinamento tra l'iniziale del cognome degli studenti e il docente tutor è consultabile nel Manifesto degli studi:
https://apps.unimi.it/files/manifesti/ita_manifesto_G30of2_2021.pdf
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
Guidance:
Admission, ranking and enrolment
Places available: 100 + 10 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 23/04/2020 to 15/06/2020
Application for matriculation: from 19/06/2020 to 23/06/2020
Session: 2
Application for admission: from 24/06/2020 to 24/07/2020
Application for matriculation: from 24/07/2020 to 05/08/2020
Session: 3
Application for admission: from 10/08/2020 to 04/09/2020
Application for matriculation: from 08/09/2020 to 15/09/2020
Session: 4
Application for admission: application deadlines will be published shortly.
Application for matriculation: from 18/09/2020 to 15/10/2020
The call for applications is being finalized