Nutritional Sciences - master

Studente in laboratorio
Master programme
A.Y. 2019/2020
LM-70 - Scienze e tecnologie alimentari (EN)
Master programme
120
ECTS
Access
Open with entry requirements examination
2
Years
Course location
Milano
Language
Italian

The degree programme is designed to prepare graduates to undertake professional roles geared at the continuous improvement of food products, in terms of both quality and cost- effectiveness, through sustainable industrial processes, assimilating and proposing innovations in the various professional occupations in the sector.

scheda_cds: sbocchi

Graduates are qualified to work in the food industries, in companies engaged in the production, processing, conservation and distribution of food products, in large-scale retail, in public and private bodies engaged in planning, analysis, control, certification and scientific surveys for the protection and development of food products, in training organisations, research offices and as freelance professionals.

By way of example, graduates are trained to pursue the following professional occupations:

  • the management of food conservation, processing and commercialisation lines;
  • the study, design, management and testing of production processes for foods and related biological products, including waste treatment and by-product recover processes;
  • procedures relating to the supply of raw materials and food systems and the distribution of finished products, food additives, etc;
  • production chain quality management for food products, additives, technological adjuvants, semi-finished products, packaging and all other aspects relating to food production and processing;
  • expert and arbitration roles connected with the duties listed above;
  • market research and related activities in connection with food production;
  • research into and the development of food processes and products.

Application and admission: Open with entry requirements examination.

English language

Students must have level B2 proficiency in English. Proficiency may be certified at the time of matriculation by submitting a certificate of level B2 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.

ERASMUS+ opportunities, access procedures and selection criteria are described in a specific call for applications for the Food area. We have selected 40 partner universities throughout Europe based on their affinity with this programme of study.

The fields to be developed abroad include microbial biotechnology, applied nutrition, food plant design and management, innovation economics and management, logistics and packaging technology, process modelling, enhancement and innovation.

The learning agreement is defined in cooperation with the study programme's Erasmus manager, both for the choice of exams and the organization of the internship at the partner university. Before completing the learning agreement, you must obtain the formal approval of the exams to be taken at the host university by teachers holding equivalent or similar courses at the University of Milan. The conduct of an experimental activity abroad, as part of or the entire internship activity, requires a letter of consent from a teacher of the partner university and the formal approval of the objectives, the project and the internship period by a teacher of the study programme acting as supervisor.
At the end of the study period abroad, you will deliver the transcript of records issued by the host university and obtain credit and grade recognition by resolution of the Academic Board.

At the end of the study period abroad, you will deliver the transcript of records issued by the host university and obtain credit and grade recognition by resolution of the Academic Board.

We actively participate in the Erasmus+ Placement Programme, providing student mobility opportunities for thesis work in highly qualified facilities (universities, public and private research centres) that are selected also based on individual study programmes.

Highly recommended, not mandatory

Courses list

First semester
Courses or activities ECTS Total hours Language
Compulsory
Applied nutrition 6 48 Italian
Design and management of food plants 6 64 Italian
Economics of innovation in the food industry 6 48 Italian
Microbial biotechnology 9 84 Italian
- Industrial fermentations5
- Unità didattica 1: Biotecnologie genetico-molecolari4
Second semester
Courses or activities ECTS Total hours Language
Compulsory
Biochemistry of food processes 6 56 Italian
Food packaging and logistics 6 64 Italian
Quality management systems 6 56 Italian
Undefined
Courses or activities ECTS Total hours Language
Compulsory
English proficiency B2 (3 ECTS) 3 0 Italian
First semester
Courses or activities ECTS Total hours Language
Compulsory
Process modeling, optimization and innovation 6 64 Italian
Optional
Animal production and quality of meat and aquaculture products 6 56 Italian
Avdanced dairy technologies 6 56 Italian
Bio-based food processes 6 56 Italian
Biochemistry and microbiology of animal derived foods 6 48 Italian
Biotechnology of food fermentation 6 64 Italian
Marketing of agri-food products 6 64 Italian
Second semester
Courses or activities ECTS Total hours Language
Optional
Advanced dairy microbiology 6 56 Italian
Cereal products: traditional and innovative technologies 6 56 Italian
Food economics and european legislation 6 48 Italian
Preservation and transformation of products of animal origin 6 52 Italian
Raw materials and technologies in chocolate and confectionery industries 6 56 Italian
Use and recycling of agri-food biomasses 6 56 Italian
Conclusive activities
Courses or activities ECTS Total hours Language
Compulsory
Final exam 40 0 Italian
Study plan rules
- Un insegnamento a scelta orientata (1) tra i seguenti:
Courses or activities ECTS Total hours Language Lesson period
Avdanced dairy technologies 6 56 Italian First semester
Biotechnology of food fermentation 6 64 Italian First semester
Cereal products: traditional and innovative technologies 6 56 Italian Second semester
Preservation and transformation of products of animal origin 6 52 Italian Second semester
- Un insegnamento a scelta orientata (2) tra i seguenti:
Courses or activities ECTS Total hours Language Lesson period
Animal production and quality of meat and aquaculture products 6 56 Italian First semester
Food economics and european legislation 6 48 Italian Second semester
Use and recycling of agri-food biomasses 6 56 Italian Second semester
- Un insegnamento a scelta orientata (3) tra i seguenti:
Courses or activities ECTS Total hours Language Lesson period
Bio-based food processes 6 56 Italian First semester
Biochemistry and microbiology of animal derived foods 6 48 Italian First semester
Marketing of agri-food products 6 64 Italian First semester
Advanced dairy microbiology 6 56 Italian Second semester
Raw materials and technologies in chocolate and confectionery industries 6 56 Italian Second semester
First semester
Courses or activities ECTS Total hours Language
Optional
Molecular bases of taste 4 32 English
Product design and development 4 32 Italian
Sustainability of food products production and distribution systems 4 32 Italian
Second semester
Courses or activities ECTS Total hours Language
Optional
Advanced techniques for microscopy, microanalysis and image analysis of foods 4 48 Italian
International agrifood markets and policy 7 72 English
Microbial cultures for industrial food applications 4 32 Italian
Molecular traceability of foods 4 36 Italian
Nanotechnologies in the food industry 4 36 Italian
Probiotic microorganisms: biotechnology and applications 4 32 Italian
Quality and functionality of dairy products 4 40 Italian
Technology and use of oils and fats in the food industry 4 40 Italian
Study plan rules
- A scelta autonoma dello studente: CFU 8
Location
Milano
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

L’Ateneo fornisce inoltre una serie di agevolazioni economiche a favore dei propri studenti con requisiti particolari (merito, condizioni economiche o personali, studenti internazionali) come: