Università Cattolica del Sacro Cuore Università Cattolica del Sacro Cuore

Cattolica International

Course details

The first year lectures will cover the basic statistical, physical, chemical, physiological and genetic concepts through lessons and practical sessions.

In the second year, the students will be introduced to applied studies of microbiology, crop agronomy, cultivation, animal husbandry and welfare, agri-food economics, food technology, traceability, food safety, sustainability and certification. In the third year, the programme will broaden to provide a general grounding in the principal features of Italian husbandry (cereals, tomatoes, wine, cheeses and cured meats).

The degree study programme also comprises an in-company internship and the submission of a final dissertation report that both enhance the students’ ability to apply methodologies learnt and knowledge gained to concrete situations.

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

First year

  • Applied statistics and physics - 9 ECTS
  • Chemistry - 10 ECTS 
  • Plant physiology and genetics - 9 ECTS
  • Biochemistry - 8 ECTS
  • Applied agronomy and horticulture - 8 ECTS 
  • Food economics - 10 ECTS

Second year

  • Applied agri-food microbiology - 6 ECTS
  • Food technology - 9 ECTS
  • Crop protection - 9 ECTS
  • Animal science - 9 ECTS
  • Sustainability & Food law - 10 ECTS
  • The Wine Trail 
    • Applied viticulture - 6 ECTS
    • Applied enology - 6 ECTS
    • Integrated vineyard protection - 6 ECTS

Third year

  • Food safety - 8 ECTS
  • Cheese and Cured Meat Hub
    • Milk, meat production and technology - 12 ECTS
    • Microbiology of diary and meat food - 6 ECTS
  • Tomato, Pasta and Bakery Hub
    • Vegetable production and technology - 6 ECTS
    • Cereal grains, processing and technology - 12 ECTS
  • Free programs - 12 ECTS
  • Internship and Final exam - 9 ECTS
The programme provides knowledge and skills for students aiming at managing the different levels of the agri-food chains (input supplying companies, farms, food processors, traders and retailers, support organizations) particularly in those situations where interactions along the value chains represent a success factor for improving and maintaining products’ quality, sustainability and, above all, market performance.

This programme gives access to graduate programmes: for example our Master of Science in Agricultural and Food Economics, or a Master in Viticulture and Enology.

Classes for a.y. 2021/22 start on September 27th.

The academic calendar of the Faculty of Agricultural, food and environmental sciences for the academic year 2021/22 can be found here.
Classes for 2021/22 intake are being delivered both in presence and online due to the current situation.

In light of the ongoing COVID-19 pandemic, should students not be able to attend classes in person, a hybrid format of in-person and online will be guaranteed to enable attendance from home, while guaranteeing full access to all learning opportunities and resources.

Updates about delivery mode for academic year 2022/23 will be published after April 2022.

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