Food Processing: Innovation and Tradition

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Campus: Cremona

School: Agricultural, food and environmental sciences

Intake: September 2025

Edition: 6

Language of instruction: English

Duration: 2 years

Degree awarded: Laurea magistrale in Food Processing: Innovation and Tradition

Total ECTS: 120

Learning objectives

The M.Sc. in Food Processing will enable students to generate new food products and modify existing products and processes, as well as implementing new methods to improve food quality.

Students will acquire skills regarding scientific and engineering principles in research and development but will also be qualified to prepare and submit product costs, based on acquisition of raw materials and manufacturing budgets.

The programme will teach students to check and improve the food safety and quality metrics, from conception to market. At the end of the programme students will be proficient in developing and implementing waste management specifications, and manage the «circular economy» approach in food process.

Indicators of student satisfaction

91,9%

of graduating students are satisfied with their course of study

84,7%

would enrol again in a programme at Università Cattolica

89,4%

of graduates are employed within a year after graduation

Source: Read

The satisfaction of those who have completed the degree programme refers to the Graduating Students' Survey of the calendar year 2023.
The percentages relating to employment opportunities refer to graduates of 2022 (if 1 year after graduation), 2020 (if 3 years after graduation) and 2018 (if 5 years after graduation).

Cattolica International