Foodservice Science and Technology
To meet these demands, training focuses on the safety and quality aspects of food preparation, storage and distribution for communities, and on the management of foodservice and catering companies.
The degree course is provided by the Department of Food, Environmental and Nutritional Sciences (DeFENS) in cooperation with the Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DISAA).
The multidisciplinary approach of the training, which includes basic knowledge and professional skills, allows to develop a job profile able to cover the requirements of foodservice and related production activities.
The job opportunities for graduates in Foodservice Science and Technology are in catering companies.
Activities will include technical management and control tasks in food and meals production and distribution companies, as well as in public supervisory authorities and offices, in public institutions devoted to planning, control and certification of production activities and in analysis laboratories.
They can also be employed in agro-food companies, in small and large retail activities, in agritourism and in the communication field.
They can collaborate in design and layout of foodservice facilities and in the activities of consulting companies.
According to the ISTAT classification of professions (2011), the most relevant job opportunities are those indicated as 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 Technicians of food production - 3.1.5.5.0 Service production technicians - 3.2.2.3.2 Food product technicians).
For instance, the graduates have skills for: production management and quality control in catering and banqueting companies; development, innovation and research in the area of quality assurance; training and selection of staff involved in collective and commercial foodservice; certification of production processes and food safety control systems applied to collective catering; participation in the management of public procurement for foodservice; management and supervision of food supply and food analysis in large-scale retail; development of processes and products in the foodservice system.
Employment statistics (Almalaurea)
Course attendance is strongly recommended.
Admission requirements
Applicants to the degree programme must hold a secondary-school diploma, or other equivalent qualification, and a baseline of knowledge in scientific subjects (mathematics, chemistry, physics and biology).
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 100 places available for enrolment in the first year, plus 10 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://scienzeristorazione.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) within the first year of the programme. In order to fulfil their OFA, students will be offered a remedial course of Mathematics with a final assessment test. Students who do not pass the OFA test within the deadline are not allowed to take second- or third-year exams. Alternatively, students may fulfil their learning requirements by passing the Mathematics exam on the study plan. Learn more at https://scienzeristorazione.cdl.unimi.it/it/studiare/le-matricole.
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 01/04/2021 to 27/05/2021
Application for matriculation: from 08/06/2021 to 18/06/2021
Session: 2
Application for admission: from 01/07/2021 to 08/09/2021
Application for matriculation: from 13/09/2021 to 20/09/2021
| 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 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Elements of physics | 8 | 80 | Italian | FIS/03 FIS/05 |
| 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 | 50 | 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 |
| 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 | |||
| Safety of fish products and derivatives | 4 | 48 | Italian | AGR/20 VET/04 |
| Supplier's planning and food quality | 5 | 48 | Italian | BIO/09 |
Il Collegio Didattico propone, nella tabella sottostante, gli insegnamenti a scelta libera tra quelli offerti in Facoltà. Allo svolgimento delle attività comprese nell'ambito degli "aggiornamenti professionali nella ristorazione" potrà essere attribuito da un minimo di 1 fino ad un massimo di 4 CFU.
| Courses or activities | ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Food Law | 4 | 32 | Italian | First semester | IUS/03 |
| Health and safety in the workplace (T.U. 81/08) | 2 | 16 | Italian | First semester | AGR/09 |
| Mass Market Retailers: Organization, processes and food safety | 4 | 32 | Italian | First semester | AGR/15 |
| Packaging for foodservice | 4 | 40 | Italian | First semester | AGR/15 |
| Equal opportunities and scientific careers | 3 | 24 | Italian | Second semester | SPS/09 |
| Inspection of Foods of Animal Origin | 4 | 32 | Italian | Second semester | VET/04 |
| Laboratory: Sustainability and Sustainable Development | 4 | 32 | Italian | Second semester | AGR/13 IUS/01 SECS-P/01 SPS/04 |
| Safety of fish products and derivatives | 4 | 48 | Italian | Second semester | AGR/20 VET/04 |
| Supplier's planning and food quality | 5 | 48 | Italian | Second semester | BIO/09 |
- Presidenza del corso di laurea
presidenza.risto@unimi.it
+390250316724 - Segreteria didattica della Facoltà di Scienze agrarie e alimentari (Settore SE.FA. Area Scientifico Tecnologica)
via Celoria 2 - Milano Città Studi
didattica.agraria@unimi.it
+390250316511-0250316512 - Segreteria Studenti
via Celoria 18 - Milano Città Studi
https://www.unimi.it/it/node/359
+390250325032
https://www.unimi.it/it/node/360
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
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