Nutritional Sciences - master

Studente in laboratorio
Nutritional Sciences - master
Course sheet
A.Y. 2021/2022
Master programme
LM-70 - Food industry
Master programme
120
ECTS
Access
Open with entry requirements examination
2
Years
Course location
Milano
Language
Italian
The master's degree course in Nutritional Sciences aims to provide advanced knowledges, and to train professional skills suitable for carrying out coordination and guidance activities relating to the agro-food sector, as well as the ability to guarantee, even with the use of innovative methodologies, quality and food safety. The fundamental objective of the master's degree in Nutritional Sciences is the management of professional functions aimed at the constant improvement of food products look for quality and sustainability, eco-compatibility of industrial activities, developing innovations in each activity.
The master's degree in Nutritional Sciences carries out designing, management, control, coordination and training activities relating to the production, conservation, distribution of food and drinks. The wide spectrum of advanced knowledge characterizes an expert who can cover all the functions in the food industry and in each activity related to the food chain. The graduate will work mainly in the food companies and in all the companies related to the production, transformation, conservation and distribution of food products, in the companies of the large-scale retail trade, in public and private entities that carry out planning, analysis, control, certification, as well as in research and development divisions acting for protection and enhancement of food production, in professional training. The most relevant professional opportunities are, in addition to the Food Technologist (ISTAT code 2.3.1.1.4.), those indicated as specialized professions in life sciences (ISTAT codes: 2.3.1.1.2 Biochemists; 2.3.1.1.4 Biotechnologists; 3.2 .2.3.1 Biochemical laboratory technicians; 3.2.2.3.2 - Food product technicians) and as technical professions in the management of the production processes of goods and services (ISTAT code 3.1.5.4.2 - Food production technicians). For example, the graduate's responsibilities include: a) the management of food storage, processing and marketing lines; b) the study, design, management and testing of food processing processes and related biological products, including the processes of purification of effluents and recovery of by-products; c) the supply of raw materials and food plants and the distribution of finished products, food additives; d) quality management in the production chain of food products, additives, technological aids, ingredients, packaging and everything else relating to the production and transformation of products. These activities can be carried out both in private companies and in public structures; e) the expert and arbitration functions regarding the duties listed in the previous letters; f) market research and related activities in relation to food production; g) research and development of processes and products in the food sector; h) teaching in schools of every order and degree of technical-scientific subjects concerning the food and related fields.

Employment statistics (Almalaurea)
The eligibility criteria to study under the Erasmus+ program, the rules for participation and the criteria for students selection are described in a specific call dedicated to the Food Area. Erasmus+ provides mobility opportunities within 40 academic partners, widely distributed in Europe and selected on the basis of their excellence and teaching affinity with the Italian degree. Students can apply to take courses in the following thematic areas: microbial biotechnology, applied nutrition, design and management of food plants, economy and innovation management, logistics and packaging technologies, modeling and process innovation. The outline of the Erasmus+ study program (learning agreement) is prepared by the student in collaboration with the Italian academic Erasmus+ tutor. This document is defined after consulting the teaching board of the Italian degree and receiving the official approval of the activities to be performed in the host institution. In case of research activities, a detailed program describing the activities and the duration of the internship must be planned and formally approved by the host institution supervisor and by a member of the Italian teaching board (Italian supervisor). At the end of study period abroad the Erasmus+ activities (credits and grades) must be certified in a document called transcripts of records that must be approved by the Italian teaching board. Exam grades are converted according to a pre-defined scale. The MSc degree in Food Science and Technology is part of the international program Erasmus+ Placement which is finalized to fund mobility of students, to carry out research activities aimed at the preparation of their final thesis in highly qualified host institutions (private and public universities and research centers).

Course attendance is strongly recommended.

Enrollment

Admission requirements

The Master's degree programme in Nutritional sciences has no access restrictions other than those established by law. In order to be admitted to the study programme, it is necessary to have a degree in classes L-26, L-25, L-2, L-13, L-27, L-29, L-38, or 20, 1, 12, 21, 24 and 40, under previous regulations, or another qualification obtained abroad, recognized as suitable, or a Bachelor's degree. Curricular requirements are those of graduates of classes L-26 and 20, with a degree in Food science and technology or Food technology. Graduates in degree classes other than class L26 (ex class 20) may access the Master's degree programme, having earned at least:

25 credits in the AGR/15 academic field

10 credits in the AGR/16 academic field

8 credits in the AGR/01 academic field

8 credits in the BIO/10 academic field

5 credits in the BIO/09 or MED/49 academic field

5 credits in MAT/01 to MAT/09 academic fields

5 credits in FIS/01 to FIS/07 academic fields

In any case, admission to the degree programme is subject to an assessment of knowledge and skills, including those listed below. For this purpose, the contents of the courses taken by the candidate during the first-cycle degree programme at another university may be considered.

- knowledge of the main chemical reactions that occur during the production, processing and storage of food products;

- knowledge of the main food industry processes and the link between production process and product quality;

- understanding of the meaning and implications of the main operations and processes of food technology;

- awareness of interdisciplinary connections in food process management and product quality optimization;

- the ability to use analytical techniques, including non-instrumental ones, for food profiling in terms of typicality, quality and safety;

- being familiar with the main economic, supply, demand, production and trade theories;

- knowledge and ability to interpret the main laws in the food sector;

- understanding of quality concepts and approaches in the food industry, the ability to operate within an ISO 9001 quality system.

Admission assessment

Those wishing to apply for admission to the degree programme should contact the Chair of the Academic Board by e-mail: presidenza-stal@unimi.it. Curricular requirements are also assessed based on the syllabi of the individual study programme completed by the candidate. This assessment will be conducted by the head of study programme with the involvement of the members of the Academic Board, chosen from time to time depending on the contents of the programme to be assessed. Should any gaps be identified, the head of the study programme will notify the candidate by email. Access to the programme is in any case regulated by a compulsory test consisting of 40 multiple choice questions aimed at ascertaining the initial skills of the students in the scientific disciplines of the degree programme in Food science and technology (class L26). A special board, appointed by the Academic Board of the study programme, will admit candidates who answered correctly at least 24 out of the 40 questions of the test. The test date will be posted to the page https://scienzealimentari-lm.cdl.unimi.it/it/iscriversi; a notice with further test details, including time, venue and delivery mode, will be posted to the home page of the degree programme website https://scienzealimentari-lm.cdl.unimi.it/it.

Admission

Application for admission: from 12/03/2021 to 30/06/2021

Admission test date : 21/07/2021

Application for matriculation: from 01/04/2021 to 30/09/2021


Attachments and documents

Regolamento test


Test

l test si svolgerà da remoto il 21 luglio, la convocazione è prevista per le ore 9. Le istruzioni sono contenute nel "regolamento test" qui pubblicato. Il link per accedere al sistema di erogazione del test sarà inviato all'indirizzo e-mail comunicato nella domanda di ammissione entro il 20 luglio.

Programme description and courses list
First semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Applied nutrition 6 48 Italian BIO/09
Design and management of food plants 6 64 Italian AGR/09
Economics of innovation in the food industry 6 48 Italian AGR/01
Microbial biotechnology 9 84 Italian AGR/16
- Industrial fermentations5
- Unità didattica 1: Biotecnologie genetico-molecolari4
Second semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Biochemistry of food processes 6 56 Italian BIO/10
Food packaging and logistics 6 56 Italian AGR/15
Quality management systems 6 56 Italian AGR/15
Open sessions
There are no specific sessions for these activities (e.g. open online courses).
Courses or activities ECTS Total hours Language SSD
Compulsory
English proficiency B2 (3 ECTS) 3 0 Italian
First semester
Courses or activities ECTS Total hours Language SSD
Compulsory
Process modeling, optimization and innovation 6 64 Italian AGR/15
Optional
Animal production and quality of meat and aquaculture products 6 56 Italian AGR/19
Avdanced dairy technologies 6 56 Italian AGR/15
Bio-based food processes 6 56 Italian BIO/10 CHIM/11
Biochemistry and microbiology of animal derived foods 6 48 Italian AGR/16 BIO/10
Biotechnology of food fermentation 6 64 Italian AGR/16
Marketing of agri-food products 6 64 Italian AGR/01
Second semester
Courses or activities ECTS Total hours Language SSD
Optional
Advanced dairy microbiology 6 56 Italian AGR/16
Cereal products: traditional and innovative technologies 6 56 Italian AGR/15
Food economics and european legislation 6 48 Italian AGR/01
Preservation and transformation of products of animal origin 6 52 Italian AGR/15
Raw materials and technologies in chocolate and confectionery industries 6 56 Italian AGR/15
Use and recycling of agri-food biomasses 6 56 Italian AGR/13
Conclusive activities
There are no specific sessions for these activities (e.g. open online courses).
Courses or activities ECTS Total hours Language SSD
Compulsory
Final exam 40 0 Italian
Study plan rules
- Un insegnamento a scelta orientata (1) tra i seguenti:

Lo studente può scegliere uno degli insegnamenti riportati nella tabella sottostante.
Per la scelta nell'ambito di "percorsi formativi" suggeriti, si veda il paragrafo "Struttura del corso".
Courses or activities ECTS Total hours Language Lesson period SSD
Avdanced dairy technologies 6 56 Italian First semester AGR/15
Biotechnology of food fermentation 6 64 Italian First semester AGR/16
Cereal products: traditional and innovative technologies 6 56 Italian Second semester AGR/15
Preservation and transformation of products of animal origin 6 52 Italian Second semester AGR/15
- Un insegnamento a scelta orientata (2) tra i seguenti:

Lo studente può scegliere uno degli insegnamenti riportati nella tabella sottostante.
Per la scelta nell'ambito di "percorsi formativi" suggeriti, si veda il paragrafo "Struttura del corso".
Courses or activities ECTS Total hours Language Lesson period SSD
Animal production and quality of meat and aquaculture products 6 56 Italian First semester AGR/19
Food economics and european legislation 6 48 Italian Second semester AGR/01
Use and recycling of agri-food biomasses 6 56 Italian Second semester AGR/13
- Un insegnamento a scelta orientata (3) tra i seguenti:

Lo studente può scegliere uno degli insegnamenti riportati nella tabella sottostante.
Per la scelta nell'ambito di "percorsi formativi" suggeriti, si veda il paragrafo "Struttura del corso".
Courses or activities ECTS Total hours Language Lesson period SSD
Bio-based food processes 6 56 Italian First semester BIO/10 CHIM/11
Biochemistry and microbiology of animal derived foods 6 48 Italian First semester AGR/16 BIO/10
Marketing of agri-food products 6 64 Italian First semester AGR/01
Advanced dairy microbiology 6 56 Italian Second semester AGR/16
Raw materials and technologies in chocolate and confectionery industries 6 56 Italian Second semester AGR/15
First semester
Courses or activities ECTS Total hours Language SSD
Optional
Food product design and development 4 32 English AGR/15
Molecular bases of taste 4 32 English CHIM/06
Second semester
Courses or activities ECTS Total hours Language SSD
Optional
Advanced techniques of microscopy, microanalysis and image analysis applied to foods 4 40 English AGR/15
International agrifood markets and policy 7 72 English AGR/01
Microbial food cultures 4 32 English AGR/16
Molecular traceability of foods 4 36 English BIO/10
Nanotecnology in the food industry 4 36 English AGR/15
Probiotic science and applications 4 32 English AGR/16
Quality and functionality of dairy products 4 40 English AGR/15
Technology and use of oils and fats in the food industry 4 40 English AGR/15
Study plan rules
- Lo studente ha a disposizione 8 CFU da destinare ad attività formative liberamente scelte tra gli insegnamenti offerti dall'Università degli Studi di Milano; 4 di questi CFU possono essere acquisiti seguendo con profitto seminari, convegni, corsi di aggiornamento, od altre attività organizzate dall'Ateneo o da un altro Ente. Per le regole da seguire nella scelta di queste attività si veda il paragrafo "Struttura del corso - presentazione del piano di studi".
Nella tabella sottostante sono elencate le attività formative a libera scelta proposte dal Collegio Didattico di Scienze e Tecnologie Alimentari.
Courses or activities ECTS Total hours Language Lesson period SSD
Food product design and development 4 32 English First semester AGR/15
Molecular bases of taste 4 32 English First semester CHIM/06
Advanced techniques of microscopy, microanalysis and image analysis applied to foods 4 40 English Second semester AGR/15
International agrifood markets and policy 7 72 English Second semester AGR/01
Microbial food cultures 4 32 English Second semester AGR/16
Molecular traceability of foods 4 36 English Second semester BIO/10
Nanotecnology in the food industry 4 36 English Second semester AGR/15
Probiotic science and applications 4 32 English Second semester AGR/16
Quality and functionality of dairy products 4 40 English Second semester AGR/15
Technology and use of oils and fats in the food industry 4 40 English Second semester AGR/15
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Location
Milano

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).

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