Food science and technology
The degree programme in Food Science and Technology is designed to prepare graduates to work autonomously and to pursue careers in the food and drink production and distribution sector and all related fields, from the production to the consumption stages.
Graduates engage in the continuous improvement of food products in terms of quality and cost-effectiveness, ensuring that industrial activities are sustainable and environmentally- friendly, and assimilating innovations within their occupational sphere.
Food Science and Technology graduates most commonly pursue careers in the following sectors: the food industries; companies engaged in the production, processing, conservation and distribution of food products; public and private bodies that conduct analysis, control, certification and survey processes for the protection and development of food products.
By way of example, graduates possess the competences required to pursue the following professions:
- the management of food production, processing and commercialisation processes;
- research into, and the design, management, monitoring, control and testing of production processes for foods and related biological products, including effluent purification processes and the recovery of by-products;
- the distribution and supply of raw materials and finished products, food additives, and food systems;
- food product analyses, quality control in relation to raw food products, finished products, additives, technological adjuvants, semi-finished products, packaging and all other elements relating to the production, conservation and processing of products, and the definition of standards and specifications for the above-mentioned products;
- market research and related processes in connection with food production;
- research and development in relation to products and processes in the food sector.
Admission requirements
Students from high schools other than the scientific high school should improve their mathematics skills to tackle any preparatory or pre-professional subjects without difficulties.
Skills assessment
Access to the programme is regulated by a compulsory test to ascertain that the student meets admission requirements, i.e. a knowledge of basic scientific disciplines (mathematics, physics, chemistry, biology) equal to that provided by high school, and an understanding of elementary logic. You can take the test through the TOLC-AV platform (CISIA Online Test - Veterinary Agriculture) on multiple dates. Test dates, times, venues and procedures, as well as the admission requirements, will be set out in the call for applications published on the website: https://www.unimi.it/en/education/food-science-and-technology . The call will also specify admission procedures for students from other degree programmes of the University of Milan, or from other universities, or already holding a university degree.
Additional Learning Requirements (OFA)
Admitted students who have not achieved the minimum score (60% of correct answers) in mathematics will have to fulfil Additional Learning Requirements (OFA). The OFA deadline is the final date of the exam session of the academic year of enrolment. OFA can be met by attending a Mathematics remedial course and passing a final test, or by passing the Calculus exam included in the study plan within the exam session of the academic year of enrolment. Students who do not meet Mathematics OFA (or fail the Calculus exam) within the first year of the programme cannot take any second- or third-year exams.
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 chemistry, biochemistry, microbiology, food technology processes, quality management, food economics and marketing.
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.
Highly recommended, not mandatory
Courses list
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Elements of chemistry and physical chemistry | 8 | 72 | Italian | CHIM/02 |
| Courses or activities | 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 1 | 5 | |||
| - Unit 2 | 5 | |||
| Courses or activities | 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 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| English assessment B1 (3 ECTS) | 3 | 0 | Italian | |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Biochemistry | 10 | 88 | Italian | BIO/10 |
| - Food biochemistry | 4 | |||
| - General biochemistry | 6 | |||
| Microbiology and food microbiology | 12 | 96 | Italian | AGR/16 |
| Principles of Food Engineering | 12 | 120 | Italian | AGR/15 ING-IND/11 |
| - Applied physics | 6 | |||
| - Unit operations | 6 | |||
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Analytical chemistry with elements of chemometrics | 7 | 64 | Italian | CHIM/01 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food chemistry and analysis | 8 | 80 | Italian | AGR/15 |
| Human nutrition | 6 | 52 | Italian | BIO/09 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Applied microbiology | 6 | 72 | Italian | AGR/16 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Food processing with elements of packaging | 12 | 96 | Italian | AGR/15 |
| - Food packaging | 3 | |||
| - Food processing | 9 | |||
| Food protection | 6 | 58 | Italian | AGR/11 AGR/12 |
| - Pest and pathogen management | 3 | |||
| - Unità didattica 2: patologia delle derrate alimentari | 3 | |||
| Food quality and traceability in the supply chains | 6 | 48 | Italian | AGR/15 |
| Courses or activities | 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 | 55 | Italian | AGR/15 |
| Courses or activities | 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 |
| Courses or activities | 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 |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Stage | 8 | 0 | Italian | |
| Courses or activities | ECTS | Total hours | Language | SSD |
|---|---|---|---|---|
| Compulsory | ||||
| Final exam | 3 | 0 | Italian | |
Le attivita' formative a scelta dello studente devono risultare coerenti con il progetto formativo del laureato in Scienze e Tecnologie Alimentari, 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, per un massimo di 4 CFU, 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. Di seguito sono elencate le attivita' formative a libera scelta proposte dal Collegio Didattico di Scienze e Tecnologie Alimentari (tutti gli insegnamenti sottostanti sono da 4 CFU):
Chimica e tecnologia degli aromi ssd AGR/15; 2°semestre;
Chimica e tecnologia del latte ssd AGR/15; 2°semestre;
Enzimologia alimentare ssd BIO/10; 2°semestre;
Metodologie biochimiche e biomolecolari ssd BIO/10; 2°semestre;
Morfologia e fisiologia animale ssd VET/01; 1°semestre;
Salute, sicurezza ed ergonomia nell'industria alimentare ssd AGR/09; 1° semestre;
Sanificazione nell'industria alimentare ssd AGR/15; 2°semestre;
Tecnologia delle bevande alcoliche ssd AGR/15; 2°semestre;
Tecnologia delle conserve di origine vegetale ssd AGR/15; 2°semestre;
Valutazione nutrizionale degli alimenti ssd BIO/09; 2°semestre;
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. Gli studenti sono invitati a consultare il sito Web https://www.unimi.it/it/corsi/corsi-di-laurea/scienze-e-tecnologie-alimentari per conoscere l'offerta didattica pertinente all'anno in corso.
| Learning activity | Prescribed foundation courses |
|---|---|
| Food processing with elements of packaging | Principles of Food Engineering (compulsory) |
- 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_G29of2_2021.pdf - 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 - Segreteria Studenti
via Celoria 18 - Milano Città Studi
https://www.unimi.it/it/node/359
+390250325032
https://www.unimi.it/it/node/360 - Presidenza del corso di laurea
presidenza-stal@unimi.it
+390250319148
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
Guidance:
Admission, ranking and enrolment
Places available: 180 + 20 reserved for non-EU citizens + 2 reserved for students in the Marco Polo project
Call for applications
Please refer to the call for admission test dates and contents, and how to register.
Session: 1
Application for admission: from 22/04/2020 to 15/06/2020
Application for matriculation: from 19/06/2020 to 23/06/2020
Session: 2
Application for admission: from 24/06/2020 to 24/07/2020
Application for matriculation: from 27/07/2020 to 26/08/2020