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.
The Master’s degree programme in Food Sciences and Technologies 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) can access the Master’s degree programme, having earned at least:
- 25 CFU in academic field AGR/15
- 10 CFU in AGR/16
- 8 CFU in AGR/01
- 8 CFU in BIO/10
- 5 CFU in BIO/09 or MED/49
- 5 CFU in MAT/01 - MAT/09
- 5 CFU in FIS/01 -FIS/07.
In any case, admission to the study programme requires adequate skills, including those listed below, to be assessed also based on the contents of the courses taken during first-cycle education at another University:
- knowledge of the main chemical reactions that occur during the production, processing and storage of food products;
- knowledge of the main processes of the food industry and of the production process relative to product quality;
- logical and cognitive tools to understand the meaning and implications of the main operations and processes of food technology;
- an inter-disciplinary understanding of food process management and product quality;
- the ability to use analytical techniques, including non-instrumental, for the characterisation of food product typicality, quality and safety;
- being familiar with principal economic theories, demand and supply, production and trade;
- knowledge and understanding of key food regulations;
- understanding of quality concepts and methods in the food industry, the ability to operate within a quality system according to the ISO 9001 standard.
Enrolment procedures will be made available on the website https://www.unimi.it/en/study/enrolment, as resolved by the Academic Senate.
Skills assessment
Those wishing to apply for admission to the degree programme should contact the President of the Academic Board by e-mail: presidenza-stal@unimi.it. Curricular requirements are also assessed based on the candidate’s individual syllabus by the Head of Study Programme with the involvement of the members of the Academic Board, chosen from time to time on the basis of the syllabus to be assessed. Should any gaps be identified, the Head of the Study Programme will notify the candidate by email. The candidate will be required to fill any gaps by December 2020.
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 commission, designated by the Academic Board of the Study Programme, will admit candidates who answered correctly 24 of the 40 questions of the test. Test dates, times, venues, procedures and further details, as well as access requirements, will be made available in the call for applications published on the website https://www.unimi.it/en/education/nutritional-sciences-master .
In order to be admitted to the degree programme, candidates must meet curricular requirements by 31 December 2020.
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 | 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 fermentations | 5 | |||
| - Unità didattica 1: Biotecnologie genetico-molecolari | 4 | |||
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Biochemistry of food processes | 6 | 56 | Italian | BIO/10 |
| Food packaging and logistics | 6 | 64 | Italian | AGR/15 |
| Quality management systems | 6 | 56 | Italian | AGR/15 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English proficiency B2 (3 ECTS) | 3 | 0 | Italian | |
| 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 |
| 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 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Final exam | 40 | 0 | Italian | |
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 |
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 |
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 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Molecular bases of taste | 4 | 32 | English | CHIM/06 |
| Product design and development | 4 | 32 | Italian | AGR/15 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Food Structure | 4 | 44 | Italian | AGR/15 |
| International agrifood markets and policy | 7 | 72 | English | AGR/01 |
| Microbial cultures for industrial food applications | 4 | 32 | Italian | AGR/16 |
| Molecular traceability of foods | 4 | 36 | Italian | BIO/10 |
| Nanotechnologies in the food industry | 4 | 36 | Italian | AGR/15 |
| Probiotic microorganisms: biotechnology and applications | 4 | 32 | Italian | AGR/16 |
| Quality and functionality of dairy products | 4 | 40 | Italian | AGR/15 |
Di seguito sono elencate le attività formative a libera scelta proposte dal Collegio Didattico di Scienze e Tecnologie Alimentari:
Molecular bases of taste 4 cfu; ssd CHIM/06; 1°semestre;
Colture microbiche per l'industria alimentare 4 cfu; ssd AGR/16; 2°semestre;
Design e sviluppo di prodotto 4 cfu; ssd AGR/15; 1°semestre;
International agrifood market and policy 7 cfu; ssd AGR/01; 2°semestre;
Microrganismi probiotici: biotecnologie e applicazioni 4 cfu; ssd AGR/16; 2°semestre;
Nanotecnologie nell'industria alimentare 4 cfu; ssd AGR/15; 2°semestre;
Qualità e funzionalità di latte e derivati 4 cfu; ssd AGR/15; 2°semestre;
Struttura degli alimenti 4 cfu; ssd AGR/15; 2°semestre; *
Tecniche avanzate di microscopia, microanalisi e image analysis applicate agli alimenti **
Tecnologia ed impiego delle sostanze grasse nell'industria alimentare **
Tracciabilità molecolare degli alimenti 4 cfu; ssd BIO/10; 2°semestre;
* Insegnamento attivo ad anni alterni a partire dall'anno accademico 2020-21;
** Insegnamento attivo ad anni alterni a partire dall'anno accademico 2019-20, non attivato nell'anno accademico 2020-21
- Segreteria didattica di Scienze agrarie e alimentari
via Celoria 2 - Milano Città Studi
didattica.agraria@unimi.it
Apertura al pubblico: dal lunedì al venerdì dalle ore 10 alle ore 12 - Presidenza del corso di laurea
presidenza-stal@unimi.it
+390250319148 - Segreteria Studenti
via Celoria 18 - Milano Città Studi
https://www.unimi.it/it/node/359
+390250325032
https://www.unimi.it/it/node/360 - Tutor per i piani di studio
L'abbinamento tra l'iniziale del cognome degli studenti e il docente tutor è consultabile nel Manifesto degli studi:
https://apps.unimi.it/files/manifesti/ita_manifesto_G60of1_2021.pdf
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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Guidance:
Admission, ranking and enrolment
Admission
Application for admission: from 10/03/2020 to 10/07/2020
Admission test date : 21/07/2020
Application for matriculation: from 17/06/2020 to 15/01/2021