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Food Science and Technology (Classe L-26)-Enrolled from 2018/19 Academic Year

Area Scienze Agrarie e Alimentari
Bachelor
A.Y. 2021/2022
L-26 - Scienze e tecnologie alimentari (EN)
Go to the programme website
Bachelor
180
ECTS
Access
Limited enrolment with admission test
3
Years
Milano
Italian
Course objectives
The degree course in Food Science and Technology aims to provide knowledge and train professional skills that allow the graduate to operate autonomously and to quickly enter the sector of production and distribution of food and drinks, and the sectors related to them, from the production to consumption. The general objective of the professional functions of the graduate in Food Science and Technology is the constant improvement of food products, look for quality and sustainability, eco-compatibility of industrial activities, developing innovations in each activity.
The professional profile of the Food Science and Technology graduate are characterized by an integrated knowledge of chemistry, biology and technology. The wide spectrum of basic knowledges and professional skills characterizes an expert who can cover many different functions in the food industry and in each production activities related to the food sector. The graduate in Food Science and Technology performs technical management and control tasks in the production, storage, distribution of food and drinks. The professional activity of the graduate takes place mainly in the food industries, in all the companies that operate for the production, transformation, conservation and distribution of food products, in public and private institutions and stakeholders that carry out analysis, control, certification and investigation activities for the protection and the enhancement of food production. The graduate is an expert able to operate in companies connected with the production of food, which supply materials, systems, adjuvants and ingredients. The most relevant professional outlets are those indicated technical 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 - Food production technicians) and in life sciences (ISTAT code 3.2.2.3.1 - Biochemical laboratory technicians; 3.2.2.3.2- Food technicians). The graduate is expected to work in the sectors of production, public administration and research institutions. The graduate's responsibilities include: a) the management of food production, processing and marketing lines; b) the study, design, management, surveillance, 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 distribution and supply operations of raw materials and finished products, food additives, food plants; d) analysis of food products, quality control of food raw materials, finished products, additives, technological aids, semi-finished products, packaging and everything else relating to the production, conservation and transformation of products, the definition of standards and specifications for aforementioned products; f) market research and related activities in relation to food production; g) research and development of processes and products in the food sector.

Employment statistics (Almalaurea)
Requisiti e conoscenze per l'accesso

Conoscenze di base di matematica, chimica e fisica sono decisamente consigliate; in particolare, un'integrazione delle conoscenze di matematica conseguite in scuole secondarie di secondo grado diverse dal liceo scientifico è un requisito fortemente auspicabile.

Modalità di verifica delle conoscenze e della preparazione personale

Il corso di laurea è a numero programmato al fine di garantire la qualità dell'offerta didattica in relazione alle risorse disponibili. Per l'iscrizione al primo anno sono disponibili 180 posti, più 20 posti per gli studenti extracomunitari residenti all'estero.
L'accesso al corso è regolamentato da un test obbligatorio, con valenza selettiva, volto ad accertare la preparazione iniziale in termini di requisiti di conoscenze nelle discipline scientifiche di base, con un grado di approfondimento pari a quello derivante dalla preparazione della Scuola Media Superiore, e di comprensione di logica elementare.
Il test valido per l'accesso al corso di laurea è il TOLC-AV, un test online erogato dal CISIA (Consorzio Interuniversitario Sistemi Integrati per l'Accesso - https://www.cisiaonline.it).
Struttura e argomenti della prova e altre informazioni utili sono disponibili alla pagina https://www.cisiaonline.it/area-tematica-tolc-agraria-veterinaria/struttura-della-prova-e-syllabus/
Il TOLC-AV può essere sostenuto presso l'Università degli Studi di Milano o presso una qualsiasi altra Università aderente al CISIA.
Alla pagina https://tolc.cisiaonline.it/calendario.php è pubblicato il calendario con le sedi e le date disponibili.
Procedure di iscrizione e scadenze sono indicate nel bando di ammissione pubblicato alla pagina https://scienzealimentari.cdl.unimi.it/it/iscriversi
Potranno immatricolarsi soltanto gli studenti utilmente collocati nella graduatoria di merito.

Accesso per trasferimento o per studenti già laureati

Gli studenti già iscritti ad un corso di laurea dell'Università degli Studi di Milano, ad altro Ateneo o già laureati, possono essere esonerati dal test solo se ammessi ad anni successivi al primo.
A tal fine deve essere presentata apposita richiesta di valutazione preventiva della carriera accedendo al servizio online indicato nel bando di ammissione.
Gli interessati dovranno dichiarare tutti gli esami sostenuti con relativi settori, crediti e voti e allegare i programmi dei corsi. Per maggiori dettagli sulla procedura si rinvia al bando.
La richiesta di valutazione della carriera deve essere presentata improrogabilmente entro il 10 giugno 2021.
L'esito della valutazione sarà comunicato via e-mail entro il 5 luglio 2021.
Gli studenti ammessi al primo anno dovranno sostenere il test e iscriversi al bando.

Obblighi formativi aggiuntivi e modalità per il recupero OFA

Agli studenti ammessi che nella sezione di Matematica del TOLC-AV hanno raggiunto un punteggio inferiore o uguale a 4 sono assegnati obblighi formativi aggiuntivi (OFA). Il superamento dell'OFA può avvenire con la frequenza ed il conseguimento con esito positivo della prova finale del corso di recupero di Matematica. Il superamento dell'OFA può avvenire anche attraverso il conseguimento con esito positivo dell'esame di Elementi di Calcolo presente nel piano di studio. In caso di mancato superamento della prova di recupero dell'OFA di Matematica (o mancato superamento dell'esame di Elementi di Calcolo) entro il primo anno di corso, è preclusa allo studente la possibilità di sostenere gli esami del secondo e terzo anno. Ulteriori informazioni alla pagina https://scienzealimentari.cdl.unimi.it/it/studiare/le-matricole
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: chemistry, biochemistry, food microbiology, food technology processes, human nutrition, quality management and food economics and marketing. The outline of the Erasmus+ study program (learning agreement) is prepared by the student in collaboration with the Italian academic Erasmus+ tutor (Prof. Alyssa Mariel Hidalgo Vidal - [email protected]). 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 (Prof. Alyssa Mariel Hidalgo Vidal - [email protected]). Exam grades are converted according to a pre-defined scale. The bachelor 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).
La frequenza è obbligatoria per l'insegnamento di Microbiologia Applicata. La frequenza è comunque fortemente raccomandata per tutte le attività formative.

Courses list

year
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Elements of Chemistry and Physical Chemistry 8 76 Italian CHIM/02
First semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Calculus 8 88 Italian MAT/05
Fundamentals of Plant Biology and Yield 10 88 Italian AGR/13 AGR/19
- Unit 15
- Unit 25
Second semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Fundamentals of Physics 6 48 Italian FIS/07
Organic Chemistry 8 80 Italian CHIM/06
Principle of Economics and Statistics 8 72 Italian AGR/01
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
Biochemistry 10 88 Italian BIO/10
- Food biochemistry4
- General biochemistry6
Microbiology and Food Microbiology 12 96 Italian AGR/16
Principles of Food Engineering 12 120 Italian AGR/15 ING-IND/11
- Applied physics6
- Unit operations6
First semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Analytical Chemistry with Elements of Chemometrics 7 64 Italian CHIM/01
Second semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Food Chemistry and Analysis 8 80 Italian AGR/15
Human Nutrition 6 52 Italian BIO/09
year
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Applied Microbiology 6 72 Italian AGR/16
First semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Food Processing with Elements of Packaging 12 96 Italian AGR/15
- Food packaging3
- Food processing9
Food Protection 6 54 Italian AGR/11 AGR/12
- Pest and pathogen management3
- Unità didattica 2: patologia delle derrate alimentari3
Food Quality and Traceability in the Supply Chains 6 48 Italian AGR/15
Second semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Firm and Chain Management in the Food Sector 6 48 Italian AGR/01
Food Ingredients, Additives and Contaminants 6 48 Italian AGR/15
Sensory Analysis of Food and Data Analysis 6 54.4 Italian AGR/15
First semester
Courses or activities Max ECTS Total hours Language SSD
Compulsory
Computer Science Course 3 30 Italian INF/01
Optional
Animal Morphology and Physiology (basic course) 4 36 Italian VET/01
Health, Safety and Ergonomics in the Food Industry 4 32 Italian AGR/09
Second semester
Courses or activities Max ECTS Total hours Language SSD
Optional
Alcoholic Beverage Technology 4 32 Italian AGR/15
Biomolecular Methodologies 4 40 Italian BIO/10
Chemistry and Technology of Flavours 4 32 Italian AGR/15
Dairy Chemistry and Technology 4 40 Italian AGR/15
Food Enzymology 4 40 Italian BIO/10
Nutritional Evaluation of Foods 4 32 Italian BIO/09
Sanitation in Food Processing 4 32 Italian AGR/15
Technology of Canned Fruits and Vegetables 4 32 Italian AGR/15
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
Stage 8 0 Italian
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
Study plan rules
- Le attivita' formative a scelta dello studente devono risultare coerenti con il progetto formativo del laureato in Scienze e Tecnologie Alimentari e consentono l'acquisizione di 12 CFU. Lo studente potra' acquisire i 12 CFU a scelta libera scegliendo tra gli insegnamenti offerti dall'Universita' degli Studi di Milano oppure seguendo con profitto seminari, convegni, corsi di aggiornamento, od altre attivita' organizzate dall'Ateneo o da un altro Ente, sempre dopo parere favorevole del Collegio Didattico, per un massimo di 4 CFU. Nella tabella sottostante sono elencate le attivita' formative a libera scelta proposte dal Collegio Didattico di Scienze e Tecnologie Alimentari.
Le attivita' formative a scelta autonoma devono essere individuate di concerto con il tutor per piani di studio e risultare nel piano individuale degli studi che dovra' essere predisposto entro la data stabilita dal Senato Accademico ed approvato dal Collegio Didattico.
Courses or activities Max ECTS Total hours Language Lesson period SSD
Animal Morphology and Physiology (basic course) 4 36 Italian First semester VET/01
Health, Safety and Ergonomics in the Food Industry 4 32 Italian First semester AGR/09
Alcoholic Beverage Technology 4 32 Italian Second semester AGR/15
Biomolecular Methodologies 4 40 Italian Second semester BIO/10
Chemistry and Technology of Flavours 4 32 Italian Second semester AGR/15
Dairy Chemistry and Technology 4 40 Italian Second semester AGR/15
Food Enzymology 4 40 Italian Second semester BIO/10
Nutritional Evaluation of Foods 4 32 Italian Second semester BIO/09
Sanitation in Food Processing 4 32 Italian Second semester AGR/15
Technology of Canned Fruits and Vegetables 4 32 Italian Second semester AGR/15
Course location
Milano
Presidente del Collegio Didattico
Prof. Francesco Enzo Molinari
Reference structures
Department of Food, Environmental and Nutritional Sciences
Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy
Department of Environmental Science and Policy
Contacts

A.Y. 2024/2025

Food Science and Technology (Classe L-26)-Enrolled from 2018/19 Academic Year

A.Y. 2023/2024

Food Science and Technology (Classe L-26)-Enrolled from 2018/19 Academic Year

A.Y. 2022/2023

Food Science and Technology (Classe L-26)-Enrolled from 2018/19 Academic Year

A.Y. 2021/2022

Food Science and Technology (Classe L-26)-Enrolled from 2018/19 Academic Year

A.Y. 2020/2021

Food Science and Technology (Classe L-26)-Enrolled from 2018/19 Academic Year

A.Y. 2019/2020

Food Science and Technology (Classe L-26)-Enrolled from 2018/19 Academic Year
Food Science and Technology (Classe L-26)-Enrolled Until 2017/18 Academic Year
Official documents
Programme description (Manifesto) [G29of2_2022]