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 perspectivesH 
• ow 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) 

The Business Case Project gives students real-world experience in developing new food product ideas. Working in small teams of 3 to 4 people, you will go through all the main steps of product innovation—from idea to concept—just like in a real company. 

You will: 

• Choose your own project based on food trends, consumer needs, and taste testing 
• Focus on key areas like nutrition, health, and wellness 
• Learn how to manage your time, adapt to challenges, and work as a team 
• Improve your research and communication skills 

Your team will be guided by experts, including retired professionals from the Ferrero Foundation, who share their knowledge and give practical feedback. 

This project helps you build the same skills used in startups and food companies—such as creativity, planning, teamwork, and business thinking. 

6. Thesis (8 ECTS) 

TOTAL (60 ECTS) 

After graduation, you can work in: 

• Research and development (R&D) of new food products 
• Quality control  
• Production or technical management 
• Nutrition and food labeling 
• Food regulation and safety 
• Corporate or media communication related to food brands and health products 

You will receive training in technology, nutrition, biology, and chemistry. This helps you: 

• Work in food companies, research labs, or consulting firms 
• Understand how to reformulate or improve food products 
• Lead innovation with a focus on product quality and process improvement 

The program’s global and multidisciplinary approach gives you the tools to succeed in today’s competitive food industry. 

• Classes begin: October 2026 
• End of classes and exams: February 2027 
• Business case (at Ferrero research centre, Alba): February – June 2027