1. Technology (12.5 ECTS)

Food processing technology: basic principles, applications, and methods of  analysis Emerging trends and developments in food processing and food structuring Challenges and benefits concerning the use of bioproducts in food processing Development and use of alternative proteins Use of novel technologies to improve efficiency, sustainability, and safety Advances in food packaging

2. Science and societies (7 ECTS)

Elements of psychology and application to consumptions dynamics and food market trends Psychological principles relevant to consumption patterns: theories, models, and applications Application of consumer psychology to food choices: case studies on the main current trends in food consumption Principles of health communication management

3. Nutrition (11.5 ECTS)

Nutritional quality of foods and health promotion: basic principles and current challenges Emerging topics in food processing and nutrition The role of gut microbiota in nutrition and health Personalised nutrition: basic concepts and future perspectives How to promote healthy and sustainable diets

4. Institutions (5 ECTS)

Food security: principles, Institutions, and global goals Food safety: EU policies, institutions, and international standards Food consumers: protection, corporate responsibility, and institutions Circular economy and sustainability in the food sector: legal aspects AI and digitalisation in the agro-food sector: legal aspects

5. Business case scenario (16 ECTS)

7. Thesis (8 ECTS)

TOTAL (60 ECTS)

 

This 2nd-level Specialising Master programmes prepares highly qualified professionals for a range of roles in the food industry, including research and development, quality assurance, quality control, technical and production management, nutritional management, food regulation, and communication roles (corporate, media, and promotional).

The programme provides interdisciplinary training across technological, nutritional, biological, and chemical fields, allowing graduates to:

•    Contribute effectively within food production companies, research labs, or consulting environments
•    Understand the factors influencing new food products and their reformulation
•    Manage the research and development of innovative food products, with a strong focus on quality in both products and processes
    
The programme’s teaching activities feature a multidisciplinary and globally oriented approach, equipping students with a comprehensive skill set for specialised careers in the food industry.
 

The Business Case Project gives students hands-on experience in bringing new product ideas to life through innovation. In teams of 3 to 4, students work on real-world projects, gaining skills in research, adaptability, teamwork, networking, and time management, with a focus on nutrition, health, wellness, and business.

Teams choose their own projects based on business trends, consumer insights, sensory testing, and guidance from Ferrero Foundation retirees. Using methods similar to those in industry and startups, students strengthen their abilities in time management, coordination, idea generation, and effective teamwork.
 

Programme dates for the a.y. 2026/27 will be available in February 2026. For reference:
Classes for the academic year 2024/25 started on 14 October 2024.
 

October 2024 - February 2025	Classes and exams - Cremona campus
February - June 2025	Business case - Ferrero research centre, Alba (CN)