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Università Cattolica del Sacro Cuore

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Explore key information about the 2-year MSc degree in Food Processing: Innovation and Tradition at Università Cattolica  

 

The MSc in Food Processing: Innovation and Tradition is a two-year programme.  

Each course includes ECTS credits (European Credit Transfer System).  

You can find full course syllabi on the university website by selecting the academic year, campus, and Faculty. 

First Year Courses

  • 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* - 5 ECTS 
  • Theology Seminar 

Second Year Courses

  • Digital Data Processing - 5 ECTS 
  • Economic Impact of Agricultural and Food Regulation - 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
  • Introduction to sustainability of the food system - 5 ECTS
  • Artificial intelligence for the agri-food system - 5 ECTS
  • Food Consumer Psychology and Market Intelligence - 5 ECTS

*Theology Seminar

Theology courses are seminars in religious studies that explore religious and ethical topics from an academic and cultural viewpoint, promoting thoughtful discussion across diverse traditions.
Students may apply for the double degree programme with ISARA Lyon in France. This allows you to earn two qualifications: 
  • MSc in Food Processing: Innovation and Tradition at Università Cattolica 
  • MSc in Sustainable Food Systems at ISARA Lyon 

This option is competitive and requires a separate application after enrolment. 

Graduates work in many areas of the food sector. Most start in entry-level positions such as food safety specialists, joining innovation, quality, or safety teams. 

With experience, they move into roles such as: 

  • Product developers – designing new food products in R&D teams 
  • Innovation or product managers – leading teams that focus on safe, healthy, high-quality food 
  • Global food quality managers – overseeing food safety and quality worldwide 

Graduates also use their skills in management, technology, and financial planning to lead change in the industry. 

  • Classes start: September 22, 2026 (TBC) 
  • The academic calendar for 2026/27 will be online in July (visit this page).