Foodservice Science and Technology (Classe L-26)-Enrolled from 2017/18 Academic Year

Area Scienze Agrarie e Alimentari
Bachelor
A.Y. 2020/2021
L-26 - Scienze e tecnologie alimentari (EN)
Bachelor
180
ECTS
Access
Limited enrolment with admission test
3
Years
Milano
Italian
The bachelor degree in Foodservice Science and Technology aims at preparing graduates with specific professional knowledge and skills for the needs of companies and organizations operating in the catering field.
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).
Graduates in Foodservice Science and Technology have a good basic training in microbiology, nutrition, chemistry, technology and economy related to foodservice and are familiar with survey, analysis, processing and data management methodologies, aimed at the optimization of processes and products and the minimization of food-related risks.
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)
- Requisiti e conoscenze richieste per l'accesso:
Possono accedere al corso i candidati in possesso del diploma di scuola media superiore o di titolo estero equipollente ai sensi del D.M. 22 ottobre 2004 n.270.
E' consigliata una buona preparazione di base nelle materie fondamentali della Scuola secondaria di secondo grado, con particolare riferimento a quelle tecnico-scientifiche.
- Modalità di verifica delle conoscenze e della preparazione personale
L'accesso al corso di laurea in Scienze e Tecnologie della Ristorazione è a numero programmato secondo le disposizioni previste dalla Legge 2 Agosto 1999, n. 264.
L'accesso al corso prevede il superamento del TOLC-AV (Test On Line CISIA - https://www.cisiaonline.it/) volto ad accertare la preparazione iniziale degli studenti, in termini di requisiti minimi di conoscenze di discipline scientifiche di base (matematica, fisica, chimica, biologia), con un grado di approfondimento pari a quello derivante dalla preparazione della Scuola Media Superiore, e di comprensione di logica elementare.
I dettagli relativi a orario, luogo e modalità di esecuzione del test e ai requisiti di accesso saranno resi disponibili sul bando pubblicato sul sito di Ateneo (https://www.unimi.it/it/corsi/corsi-di-laurea/scienze-e-tecnologie-della-ristorazione).
Le modalità di accesso degli studenti provenienti da altri Corsi di Laurea dell'Università degli Studi di Milano, da altri Atenei o già laureati saranno rese note nel bando di concorso disponibile sul sito di Ateneo.
- Obblighi formativi aggiuntivi e modalità per il recupero (OFA)
Le conoscenze disciplinari di accesso si intendono positivamente verificate con il raggiungimento nella prova di ammissione della votazione minima indicata nel bando di concorso. Agli studenti ammessi con una votazione inferiore alla minima prefissata per la disciplina Matematica sono assegnati degli obblighi formativi aggiuntivi (OFA) che dovranno essere soddisfatti entro il primo anno di corso. Per colmare tali carenze (OFA) il corso di laurea propone un corso di allineamento di Matematica prima dell'inizio delle lezioni che si concluderà con un test di valutazione ripetuto più volte entro il temine dell'anno accademico. Il mancato assolvimento dell'OFA entro la scadenza stabilita non permette allo studente di sostenere gli esami del secondo e terzo anno. L'obbligo formativo può essere assolto anche con il superamento dell'esame di Matematica previsto dal piano di studio.
The chance to study under the Erasmus plus, the rules for participation and the criteria for selecting students are described in a specific call of the Area Food, which provides destinations with 40 partner universities widely distributed in Europe, selected on the basis on their teaching affinity with the course of study and prestige in the specific area.
Areas of study that can be developed abroad include chemistry, biochemistry and food microbiology, consumer needs and nutrition communities, management, logistics and economics of the processes of the catering and selected food chains.
The definition of the curriculum (learning agreement) is done in collaboration with the head of the Erasmus studies, both as regards the choice of tests and the organization of the internship at the partner university. Before the completion of the learning agreement, the student must obtain the formal approval of the examinations to be carried out at the host university, by teachers who hold teaching equivalent or similar at the University of Milan. For the performance of an experimental activity abroad that can be a part or all of placement, prompted a letter of consent from a professor at the University partners and the formal approval of the objectives, the program and the period of the internship by a professor of the course of study that will act as rapporteur.
At the end of the study period abroad, the student delivers the certification activities (transcript of records) released from the host university and it obtains, by resolution of the Board of Teaching, the acknowledgement of credits and their votes on the basis of a scale default conversion.
La frequenza a corsi e laboratori è fortemente consigliata.

Courses list

year
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Fundamentals of Chemistry and Physical Chemistry 8 72 Italian CHIM/02
First semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Calculus 8 88 Italian MAT/05
Principles of Biology 6 48 Italian BIO/01 BIO/05 BIO/10
- Unita' didattica 14
- Unita' didattica 22
Second semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Elements of Physics 8 80 Italian FIS/03 FIS/05
- Unita' didattica 14
- Unita' didattica 24
Introductory Economics and Statistics 8 72 Italian AGR/01
Organic Chemistry 6 56 Italian CHIM/06
Open sessions
There are no specific sessions for these activities (e.g. open online courses).
Courses or activities Max ECTS Total hours Language SSD
Compulsory
English Assessment B1 (3 ECTS) 3 0 Italian
year
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Food Chemical Analysis 9 92 Italian AGR/15
First semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Biochemistry and Biochemical Analysis of Food 8 72 Italian BIO/10
Food of Animal and Plant Origin 10 80 Italian AGR/03 AGR/19
- Food of animal origin5
- Plant food5
Microbiology I 6 56 Italian AGR/16
Sensory Analysis of Food 6 52 Italian AGR/15 M-PSI/05
Second semester
Courses or activities Max 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 ristorazione3
- Patologia delle derrate alimentari e residui5
Catering Technology 8 68 Italian AGR/15
Human Nutrition 8 64 Italian BIO/09 MED/49
Conclusive activities
There are no specific sessions for these activities (e.g. open online courses).
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Stage 14 0 Italian
year
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Food Microbiology and Hygiene 9 84 Italian AGR/16
- Unita' didattica 1: igiene3
- Unita' didattica 2: microbiologia degli alimenti6
First semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Business Economy and Elements of Food Legislation 8 64 Italian AGR/01 IUS/13 IUS/15
- Unit 16
- Unit 22
Community Nutrition 6 56 Italian BIO/09 MED/49
Quality Management Systems in Food Service 6 48 Italian AGR/15 SECS-P/13
Second semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Design, Logistic and Sustainability for Foodservices 8 72 Italian AGR/09 AGR/15
- Progettazione e logistica6
- Sostenibilità2
Conclusive activities
There are no specific sessions for these activities (e.g. open online courses).
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Final Exam 3 0 Italian
First semester
Courses or activities Max 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
Second semester
Courses or activities Max 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 session1
- Diritti0.25
- Impatto energetico0.75
- Riciclo e bioeconomia0.5
- Sostenibilità sociale , politica ed economica1.5
Supplier's Planning and Food Quality 5 48 Italian BIO/09
Study plan rules
- ll piano degli studi può essere compilato a partire dal secondo anno di corso. I 180 CFU previsti dal curriculum sono rappresentati da attività formative obbligatorie e a libera scelta, abilità linguistiche ed informatiche, il tirocinio formativo e la prova finale.
Lo studente potrà acquisire 13 CFU a scelta libera scegliendo tra gli insegnamenti offerti dall'Università degli Studi di Milano, purché riconosciuti coerenti con il percorso formativo da parte del Collegio Didattico del corso di laurea, o seguendo corsi seminariali, convegni o corsi di aggiornamento organizzati dall'Ateneo o altro Ente, proposti annualmente con la denominazione: Aggiornamenti professionali nella ristorazione, sempre dopo parere favorevole del Collegio Didattico.
Il Collegio Didattico propone i sotto elencati corsi opzionali tra quelli offerti in Facoltà; tali corsi potranno essere previsti tutti gli anni o ad anni alterni:

Pianificazione, approvvigionamenti e qualità delle formulazioni gastronomiche 5 cfu; ssd BIO/09; 2°semestre;

Legislazione alimentare 4 cfu; ssd IUS/03; 1°semestre;

Il packaging nella ristorazione 4 cfu; ssd AGR/15; 1°semestre;

Pari opportunità e carriere scientifiche 3 cfu; ssd SPS/09; 2°semestre;

Salute e sicurezza nei luoghi di lavoro (T.U. 8 1/08) 2 cfu; ssd AGR/09; 1°semestre;

Ispezione degli alimenti di origine animale 4 cfu; ssd VET/04; 2°semestre;

Organizzazione, processi e sicurezza alimentare nella grande distribuzione organizzata 4 cfu; ssd AGR/15; 1°semestre;

Laboratorio - sostenibilità e sviluppo sostenibile 4 cfu; ssd AGR/13-IUS/01-SECS-P/01-SPS/04; 2°semestre;

- Altre attività didattiche: Aggiornamenti professionali nella ristorazione 1-4 CFU
Per conoscere l'offerta didattica relativa all'anno in corso, si raccomanda di consultare il sito del corso di Laurea alla pagina:
https://scienzeristorazione.cdl.unimi.it/it/studiare/presentazione-piano-di-studio.
Course location
Milano
Presidente del Collegio Didattico
Prof. Paolo Simonetti
Contacts