Curriculum
First year
- Raw materials - 12 ECTS
- Grains and vegetables
- Fruit science
- Animal sources
- Physical chemistry and biochemistry of food - 12 ECTS
- Physical chemistry of food
- Biochemistry of food
- Food microbiology - 11 ECTS
- Food microbiology for food production
- 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
Double Degree
Università Cattolica del Sacro Cuore's Faculty of Agricultural, Food and Environmental Sciences gives participants of the Master of Science in Food Processing: Innovation and Tradition the opportunity to undertake the second year of their course at the University of ISARA Lyon, France, and receive both degrees:
- Master of Science in Food Processing: Innovation and Tradition at Università Cattolica
- Master of Science in Sustainable Food Systems at ISARA Lyon
Career opportunities
As an expert in food product innovation graduates can apply as product developers, with a role in R&D groups of Food Companies. In managerial positions, they will be combining technology, financial planning and research. Positions as product and innovation managers will be specific for the programme graduates' skills. In addition, as food quality expert, graduates can become global food production managers. This entails monitoring fundamental aspects of food production, which means graduates are responsible for creating high quality, safe and healthy products. Graduates are likely to start out as junior food safety specialist working in the innovation, safety, or quality department of a food company.
Programme dates
The calendar for the academic year 2024/25 will be available in July 2024.
For reference: find here the calendar of the Faculty of Agricultural, food and environmental sciences for the academic year 2023/24.
The programme offers the following pre-courses:
- Fundamentals of viticulture
- Fundamentals of enology
- Grape pests and diseases.
They are included in the programme and no fees or registration are required; they will start at the end of August.
Theology seminar
Students are required to attend theology teachings aimed at offering a reasoned and critical knowledge of the Christian message.