Nutritional Sciences - master
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.
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
| 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 fermentations | 5 | ||
| - Unità didattica 1: Biotecnologie genetico-molecolari | 4 | ||
| 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 |
| Courses or activities | ECTS | Total hours | Language |
|---|---|---|---|
| Compulsory | |||
| English proficiency B2 (3 ECTS) | 3 | 0 | Italian |
| 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 |
| 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 |
| Courses or activities | ECTS | Total hours | Language |
|---|---|---|---|
| Compulsory | |||
| Final exam | 40 | 0 | Italian |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
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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:
- lowering for students who meet high merit requirements
- fixed amounts calculated on the basis of the student's citizenship group for those with income/property abroad
- support for students who have political refugee status.
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:
Guidance:
Admission, ranking and enrolment
Application period: from 03-01-2019 to 07-10-2019
Enrolment period: from 07-20-2019 to 02-28-2020