Foodservice Science and Technology

Studente in laboratorio
A.Y. 2020/2021
L-26 - Food industry
Limited enrollment with admission test
Course location

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 - , 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 (  
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


Recommended, not mandatory

Courses list

Courses or activities ECTS Total hours Language SSD
Fundamentals of chemistry and physical chemistry 8 72 Italian CHIM/02
First semester
Courses or activities ECTS Total hours Language SSD
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
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
Courses or activities ECTS Total hours Language SSD
English assessment B1 (3 ECTS) 3 0 Italian
Courses or activities ECTS Total hours Language SSD
Food chemical analysis 9 92 Italian AGR/15
First semester
Courses or activities ECTS Total hours Language SSD
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
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
Stage 14 0 Italian
Courses or activities ECTS Total hours Language SSD
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
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
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
Final exam 3 0 Italian
First semester
Courses or activities ECTS Total hours Language SSD
Computer Science Course 3 30 Italian INF/01
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
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 session1
- Diritti0.25
- Impatto energetico0.75
- Riciclo e bioeconomia0.5
- Sostenibilità sociale , politica ed economica1.5
Supplier's planning and food quality 5 48 Italian BIO/09
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;

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:
Head of study programme
Erasmus and international mobility tutor 
Quality Assurance Delegate

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

First year enrolment:
Limited enrollment with admission test

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

Read the Call

Session: 2

Application for admission: from 24/06/2020 to 24/07/2020

Application for matriculation: from 24/07/2020 to 05/08/2020

Read the Call

Session: 3

Application for admission: from 10/08/2020 to 04/09/2020

Application for matriculation: from 08/09/2020 to 15/09/2020

Read the Call

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