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Università Cattolica del Sacro Cuore

Cattolica International

Course details

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Each course syllabus is available here.
Select the academic year, campus and Faculty to view and download the file. 

First year

  • Raw materials - 12 ECTS
    • Mod. Grains and vegetables
    • Mod. Fruit science
    • Mod. Animal sources
  • Physical chemistry and biochemistry of food - 12 ECTS
    • Mod. Physical chemistry of food
    • Mod. Biochemistry of food
  • Food microbiology - 11 ECTS
    • Mod. Food microbiology for food production
    • Mod. Food microbiological safety
  • Food supply chain management - 5 ECTS
  • Food technology and plants - 10 ECTS
  • Food quality assurance and international certifications - 5 ECTS
  • Free choice courses* - 0-5 ECTS


*Suggested courses

  • Food footprint: the environmental impact of the agro food chain - 5 ECTS
  • Food consumer psychology and market intelligence - 5 ECTS
  • Introduction to sustainability of the food system - 5 ECTS
  • Italian civilisation and language for international students - 5 ECTS

Second year

  • Digital data processing - 5 ECTS
  • Economic impact of agricultural and food regualtion - 5 ECTS
  • Food processing - 10 ECTS
  • Innovation in food packaging - 8 ECTS
  • Process control and digitalization in food industry - 6 ECTS
  • Soft skill - 1 ECTS
  • Free choice courses - 5-10 ECTS
  • Thesis - 20 ECTS


*Suggested courses

  • Food footprint: the environmental impact of the agro food chain - 5 ECTS
  • Food consumer psychology and market intelligence - 5 ECTS
  • Introduction to sustainability of the food system - 5 ECTS
  • Italian civilisation and language for international students - 5 ECTS
The Faculty of Agricultural, Food and Environmental Sciences at Università Cattolica del Sacro Cuore gives students of the MSc of Science in Food Processing: Innovation and Tradition the opportunity to undertake the second year of their course at ISARA Lyon, France, and receive both degrees:
  • MSc degree in Food Processing: Innovation and Tradition at Università Cattolica del Sacro Cuore
  • Master of Science in Sustainable Food Systems at ISARA Lyon

 

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Graduates of this programme are well-equipped for roles in food product innovation. They can work as product developers within R&D teams, using their expertise to create new food products. In managerial roles, they will blend technology, financial planning, and research to drive innovation.


Graduates are also suited for positions as product and innovation managers, where they will lead efforts to develop safe, high-quality, and healthy foods. As food quality experts, they can work as global food production managers, overseeing key aspects of food safety and quality.

Most graduates start as junior food safety specialists, joining the innovation, safety, or quality departments of leading food companies.

Start date and academic calendar for the a.y. 2025/26 will be available in July 2025. For reference:
Classes for the academic year 2024/25 started on September 23rd, 2024. 


Find here the calendar of the Faculty of Agricultural, food and environmental sciences for the academic year 2024/25.

Participation to the Orientation Event is highly recommended – Find details here! 

Students are required to attend theology teachings aimed at offering a reasoned and critical knowledge of the Christian message.