Food Science and Technology - master
Food Science and Technology - master
Course sheet
A.Y. 2026/2027
Master programme
LM-70 R - Scienze e tecnologie alimentari
The Development and Innovation in the Food System curriculum aims to provide advanced knowledge in key areas related to development and innovation in the production and preservation of food. The objectives of this curriculum address the growing need to modernize technologies used in the production of traditional foods, while also fostering the development of new products, technologies, and methods capable of meeting the sustainable nutritional needs of a continuously expanding global population.
Graduates with a Master's degree in Food Science and Technology primarily work in the food industry and in all businesses related to the production, processing, packaging, and commercialization of food products. They may also find employment in large-scale retail companies, public and private institutions engaged in research, planning, analysis, control, certification, information, and communication, as well as in organizations conducting scientific investigations for the protection and enhancement of food production. Additional career opportunities exist in educational institutions and freelance consultancy.
Common career paths across both curricula include:
- Providing consultancy, technical support, and strategic guidance to companies in the agri-food sector, particularly in process management, sustainability, and innovation;
- Establishing an entrepreneurial venture focused on developing new food products, technological innovation, or specialized consultancy in the food sector;
- Opportunities in the education sector, including teaching in schools or providing training for the food industry and professionals on regulatory updates, innovations, and best practices;
- Science communication and public outreach;
- Pursuing a PhD to enter academia or enhance expertise in food research and development.
The Development and Innovation in the Food System curriculum offers a wide range of career opportunities, focusing on product and process innovation in the food sector, with particular emphasis on sustainability and food waste reduction.
Specific career paths include leadership roles in:
- Designing and implementing innovative processes for food stabilization and (bio)transformation;
- Developing new food products and ingredients;
- Designing and implementing innovative solutions for food packaging and preservation;
- Analyzing consumer preferences and behaviors to optimize and design new food products, considering perceptual mechanisms and behavioral factors that influence acceptability;
- Designing and managing agri-food development programs, including collaborations with national and international agencies;
- Developing and implementing food waste reduction programs across the entire supply chain.
Employment statistics (Almalaurea)
Common career paths across both curricula include:
- Providing consultancy, technical support, and strategic guidance to companies in the agri-food sector, particularly in process management, sustainability, and innovation;
- Establishing an entrepreneurial venture focused on developing new food products, technological innovation, or specialized consultancy in the food sector;
- Opportunities in the education sector, including teaching in schools or providing training for the food industry and professionals on regulatory updates, innovations, and best practices;
- Science communication and public outreach;
- Pursuing a PhD to enter academia or enhance expertise in food research and development.
The Development and Innovation in the Food System curriculum offers a wide range of career opportunities, focusing on product and process innovation in the food sector, with particular emphasis on sustainability and food waste reduction.
Specific career paths include leadership roles in:
- Designing and implementing innovative processes for food stabilization and (bio)transformation;
- Developing new food products and ingredients;
- Designing and implementing innovative solutions for food packaging and preservation;
- Analyzing consumer preferences and behaviors to optimize and design new food products, considering perceptual mechanisms and behavioral factors that influence acceptability;
- Designing and managing agri-food development programs, including collaborations with national and international agencies;
- Developing and implementing food waste reduction programs across the entire supply chain.
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). Furthermore, students are also supported in the University-funded thesis abroad program, which allows them to complete their thesis in qualified institutions, including those outside the European Union.
Attendance is strongly recommended for all training activities.
Enrolment
Enrolment
Application for admission: from 22/01/2026 to 25/08/2026
Application for enrolment: from 05/05/2026 to 15/01/2027
Attachments and documents
Non-EU students visa applicants are required to apply for admission no later than 30 April 2026.
Online services
Learn more:
Programme description and courses list
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Economics and Policies of the Food System | 7 | 56 | Italian | AGRI-01/A |
| Food Quality and Safety: Regulatory and Management Systems | 7 | 56 | Italian | AGRI-07/A |
| Microbial Cultures for Food Systems | 8 | 64 | Italian | AGRI-08/A |
| Technologies and Systems for Sustainable Agri-Food Processes | 9 | 80 | Italian | AGRI-04/B AGRI-07/A |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food Molecules: Chemical and Biochemical Function and Transformation | 8 | 66 | Italian | BIOS-07/A CHEM-02/A CHEM-07/B |
| Food Product and Process Development By Quality By Design and Consumer Science | 10 | 88 | Italian | AGRI-07/A |
| Nutrition and Health Promotion: Nutritional and Biochemical Aspects | 8 | 70 | Italian | BIOS-07/A MEDS-08/C |
Open sessions
There are no specific sessions for these activities.
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English Proficiency B2 (3 ECTS) | 3 | 0 | English | NN |
Conclusive activities
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Internship/mentorship | 6 | 20 | Italian | NN |
be activated by the A.Y. 2027/2028
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Advanced Dairy Technologies | 6 | 56 | English | AGRI-07/A |
| Chemo-Sensing and Consumer Acceptability for Food Innovation | 6 | 60 | English | AGRI-07/A CHEM-05/A |
| Enzymes in Food Industry | 6 | 56 | English | BIOS-07/A CHEM-07/C |
| Fermented Foods | 6 | 48 | English | AGRI-08/A |
| Product Development for Food Industry Challenges | 6 | 48 | English | AGRI-07/A |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Alternative Protein Sources: Properties and Processing | 6 | 52 | English | AGRI-05/A AGRI-07/A AGRI-08/A BIOS-07/A |
| Innovation in Food Packaging | 6 | 48 | English | AGRI-07/A CHEM-07/B CHEM-07/C |
| Process and Product Innovation in Cereals and Pulses | 6 | 56 | English | AGRI-07/A |
Conclusive activities
There are no specific sessions for these activities.
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Final Exam | 22 | 0 | Italian | NN |
Study plan rules
- Educational activities of the Development and Innovation in the Food System curriculum
Students must earn 24 credits by choosing four courses from those listed:
- At least one course (6 credits) must be chosen from Group A
Students must earn 24 credits by choosing four courses from those listed:
- At least one course (6 credits) must be chosen from Group A
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Advanced Dairy Technologies | 6 | 56 | English | First semester | AGRI-07/A |
| Fermented Foods | 6 | 48 | English | First semester | AGRI-08/A |
| Product Development for Food Industry Challenges | 6 | 48 | English | First semester | AGRI-07/A |
| Process and Product Innovation in Cereals and Pulses | 6 | 56 | English | Second semester | AGRI-07/A |
- - at least 1 course (6 CFU) must be chosen from Group B
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Chemo-Sensing and Consumer Acceptability for Food Innovation | 6 | 60 | English | First semester | AGRI-07/A CHEM-05/A |
| Enzymes in Food Industry | 6 | 56 | English | First semester | BIOS-07/A CHEM-07/C |
| Alternative Protein Sources: Properties and Processing | 6 | 52 | English | Second semester | AGRI-05/A AGRI-07/A AGRI-08/A BIOS-07/A |
| Innovation in Food Packaging | 6 | 48 | English | Second semester | AGRI-07/A CHEM-07/B CHEM-07/C |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Biotechnological Production of Food Ingredients | 4 | 36 | English | AGRI-08/A |
| Economics and Management of the Innovation in the Food System | 4 | 40 | English | AGRI-01/A |
| Innovation Trends in Products of Animal Origin | 4 | 36 | English | AGRI-07/A |
| Medical Foods | 4 | 36 | English | MEDS-08/C |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Design of Experiments for Process and Product Optimization | 4 | 40 | English | AGRI-07/A |
| Nanotechnology in the Food Industry | 4 | 36 | English | AGRI-07/A |
| Tailor-Made Confectionery Products: Raw Materials and Technologies | 4 | 40 | English | AGRI-07/A |
| Water Microbiology | 4 | 36 | English | AGRI-08/A |
Study plan rules
- The student may choose elective activities corresponding to 8 ECTS. The student may choose elective courses (minimum 4 ECTS- maximum 8 ECTS) or other activities (seminars, conferences, courses, or other activities organized by the University or by another institution) up to a maximum of 4 ECTS provided they are consistent with the training project. Elective activities can be undertaken always and exclusively after the favorable opinion of the Academic Board. The instructions for choosing these activities can be found in the paragraph "Course structure - presentation of the study plan".
The table below lists the elective activities proposed by the Academic Board of Food Science and Technology.
The table below lists the elective activities proposed by the Academic Board of Food Science and Technology.
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Biotechnological Production of Food Ingredients | 4 | 36 | English | First semester | AGRI-08/A |
| Economics and Management of the Innovation in the Food System | 4 | 40 | English | First semester | AGRI-01/A |
| Innovation Trends in Products of Animal Origin | 4 | 36 | English | First semester | AGRI-07/A |
| Medical Foods | 4 | 36 | English | First semester | MEDS-08/C |
| Design of Experiments for Process and Product Optimization | 4 | 40 | English | Second semester | AGRI-07/A |
| Nanotechnology in the Food Industry | 4 | 36 | English | Second semester | AGRI-07/A |
| Tailor-Made Confectionery Products: Raw Materials and Technologies | 4 | 40 | English | Second semester | AGRI-07/A |
| Water Microbiology | 4 | 36 | English | Second semester | AGRI-08/A |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Economics and Policies of the Food System | 7 | 56 | Italian | AGRI-01/A |
| Food Quality and Safety: Regulatory and Management Systems | 7 | 56 | Italian | AGRI-07/A |
| Microbial Cultures for Food Systems | 8 | 64 | Italian | AGRI-08/A |
| Technologies and Systems for Sustainable Agri-Food Processes | 9 | 80 | Italian | AGRI-04/B AGRI-07/A |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food Molecules: Chemical and Biochemical Function and Transformation | 8 | 66 | Italian | BIOS-07/A CHEM-02/A CHEM-07/B |
| Food Product and Process Development By Quality By Design and Consumer Science | 10 | 88 | Italian | AGRI-07/A |
| Nutrition and Health Promotion: Nutritional and Biochemical Aspects | 8 | 70 | Italian | BIOS-07/A MEDS-08/C |
Open sessions
There are no specific sessions for these activities.
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English Proficiency B2 (3 ECTS) | 3 | 0 | English | NN |
Conclusive activities
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Internship/mentorship | 6 | 20 | Italian | NN |
be activated by the A.Y. 2027/2028
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Agri-Food Marketing | 6 | 64 | Italian | AGRI-01/A |
| Analytical Methods and Chemometrics for Food Integrity Assessment | 6 | 56 | Italian | AGRI-07/A CHEM-01/A CHEM-05/A |
| Automation, Robotics and Artificial Intelligence for Food Industry | 6 | 48 | Italian | AGRI-04/B |
| Biotic and Xenobiotic Contaminants in Food Matrices | 6 | 52 | Italian | AGRI-05/A AGRI-05/B |
| Food Structure: Concepts and Methods | 6 | 56 | Italian | AGRI-07/A |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Molecular Traceability of Food | 6 | 52 | Italian | BIOS-07/A |
| Recovery and Valorization of By-Products and Food Waste | 6 | 52 | Italian | AGRI-06/B AGRI-07/A CHEM-05/A CHEM-07/C |
| Shelf Life of Food Products | 6 | 56 | Italian | AGRI-07/A AGRI-08/A |
Conclusive activities
There are no specific sessions for these activities.
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Final Exam | 22 | 0 | Italian | NN |
Study plan rules
- Educational activities in the Food System Management and Quality curriculum
Students must earn 24 credits by choosing four courses from those listed:
- At least one course (6 credits) must be chosen from Group A
(the courses "Automation, Robotics, and Artificial Intelligence for the Food Industry" and "Marketing of Agri-Food Products" are alternatives; students may therefore choose only one)
Students must earn 24 credits by choosing four courses from those listed:
- At least one course (6 credits) must be chosen from Group A
(the courses "Automation, Robotics, and Artificial Intelligence for the Food Industry" and "Marketing of Agri-Food Products" are alternatives; students may therefore choose only one)
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Agri-Food Marketing | 6 | 64 | Italian | First semester | AGRI-01/A |
| Automation, Robotics and Artificial Intelligence for Food Industry | 6 | 48 | Italian | First semester | AGRI-04/B |
| Food Structure: Concepts and Methods | 6 | 56 | Italian | First semester | AGRI-07/A |
| Molecular Traceability of Food | 6 | 52 | Italian | Second semester | BIOS-07/A |
- - at least 1 course (6 CFU) must be chosen from Group B
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Analytical Methods and Chemometrics for Food Integrity Assessment | 6 | 56 | Italian | First semester | AGRI-07/A CHEM-01/A CHEM-05/A |
| Biotic and Xenobiotic Contaminants in Food Matrices | 6 | 52 | Italian | First semester | AGRI-05/A AGRI-05/B |
| Recovery and Valorization of By-Products and Food Waste | 6 | 52 | Italian | Second semester | AGRI-06/B AGRI-07/A CHEM-05/A CHEM-07/C |
| Shelf Life of Food Products | 6 | 56 | Italian | Second semester | AGRI-07/A AGRI-08/A |
First semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Biotechnological Production of Food Ingredients | 4 | 36 | English | AGRI-08/A |
| Economics and Management of the Innovation in the Food System | 4 | 40 | English | AGRI-01/A |
| Innovation Trends in Products of Animal Origin | 4 | 36 | English | AGRI-07/A |
| Medical Foods | 4 | 36 | English | MEDS-08/C |
Second semester
| Courses or activities | Max ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Optional | ||||
| Design of Experiments for Process and Product Optimization | 4 | 40 | English | AGRI-07/A |
| Nanotechnology in the Food Industry | 4 | 36 | English | AGRI-07/A |
| Tailor-Made Confectionery Products: Raw Materials and Technologies | 4 | 40 | English | AGRI-07/A |
| Water Microbiology | 4 | 36 | English | AGRI-08/A |
Study plan rules
- The student may choose elective activities corresponding to 8 ECTS. The student may choose elective courses (minimum 4 ECTS- maximum 8 ECTS) or other activities (seminars, conferences, courses, or other activities organized by the University or by another institution) up to a maximum of 4 ECTS provided they are consistent with the training project. Elective activities can be undertaken always and exclusively after the favorable opinion of the Academic Board. The instructions for choosing these activities can be found in the paragraph "Course structure - presentation of the study plan".
The table below lists the elective activities proposed by the Academic Board of Food Science and Technology.
The table below lists the elective activities proposed by the Academic Board of Food Science and Technology.
| Courses or activities | Max ECTS | Total hours | Language | Lesson period | SSD |
|---|---|---|---|---|---|
| Biotechnological Production of Food Ingredients | 4 | 36 | English | First semester | AGRI-08/A |
| Economics and Management of the Innovation in the Food System | 4 | 40 | English | First semester | AGRI-01/A |
| Innovation Trends in Products of Animal Origin | 4 | 36 | English | First semester | AGRI-07/A |
| Medical Foods | 4 | 36 | English | First semester | MEDS-08/C |
| Design of Experiments for Process and Product Optimization | 4 | 40 | English | Second semester | AGRI-07/A |
| Nanotechnology in the Food Industry | 4 | 36 | English | Second semester | AGRI-07/A |
| Tailor-Made Confectionery Products: Raw Materials and Technologies | 4 | 40 | English | Second semester | AGRI-07/A |
| Water Microbiology | 4 | 36 | English | Second semester | AGRI-08/A |
Learn more
Guidance:
Admission, ranking and enrolment
Milan
Head of study programme
Academic guidance tutor
Erasmus and international mobility tutor
Study plan tutor
Quality Assurance Delegate
Reference structures
Contacts
- Degree programme head
presidenza-stal@unimi.it
+390250316656 - Course management for the Faculty of Agricultural and Food Sciences (Science and Technology area)
via Celoria 2 - Milano Città Studi
Contatto: https://informastudenti.unimi.it/saw/ess?AUTH=SAML
+390250316511
Orario di apertura al pubblico: lunedì dalle 10 alle 12 e dalle 14 alle 16 - Student registrar
via Celoria 18 - Milano Città Studi
https://www.unimi.it/it/node/359
+390250325032
https://www.unimi.it/it/node/360
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).
Learn more
Official documents
