The first cohort of students from the 2nd Level Specialising Master in Innovation in Food Science and Technology – Michele Ferrero graduated on June 30, 2025, marking a significant milestone for both the students and for Università Cattolica del Sacro Cuore and the Piera, Pietro e Giovanni Ferrero Foundation. The programme’s unique combination of academic excellence and hands-on experience in the field of nutrition has proven to be a successful and rewarding endeavour.

The celebration ceremony was opened by Professor Antonio Gallo, Director of the Master’s programme, who welcomed the attendees and congratulated the graduates on their academic journey.

He was followed by Professor Pier Sandro Cocconcelli, Dean of the Faculty of Agriculture, Food and Environmental Sciences, who outlined the four foundational pillars of the programme: internationalisation, academic excellence, lifelong learning, and a strong connection to the professional world.

Ettore Bologna, Head of Medical Services at the Ferrero Foundation, then addressed the graduates, extending heartfelt thanks to the Faculty, academic staff, and, above all, the students. “This is your day,” he remarked. “It is not only a celebration of your academic achievement, but also of the strong bonds you have formed. Carry with you the lessons you have learned and the values you have embraced.”

Mélanie Charron, Health & Nutrition Research and Communication Manager at Soremartec Italia, also praised the students, highlighting their success in integrating scientific research, marketing strategy, technology, and wellbeing in their business case projects.

Graduates Yunuén Almaguer Almaguer, Sara Chiari, Gaia Diotallevi, Flavia Fiumara, Andjela Matkovic, Mirjana Panic, Elena Rinaldi, and Li Xuecong presented their theses and shared their experiences in the Sensory Lab and Consumer Lab. Their training also included international engagements, such as a study visit to the Food and Agriculture Organization (FAO) in Rome. A team-based business case challenged students to develop innovative food solutions for the elderly.

The course concluded with a two-month internship at Ferrero’s headquarters in Alba, offering valuable insights into the operations of one of the world’s leading food companies.

Reflecting on the programme’s success, Professor Gallo highlighted the high calibre of students selected. In 2024, Mirjana Panic was recognised as the “best student of her

generation” in Food Technology and Engineering in Serbia for the academic year 2023/24, while Andjela Matkovic became the first graduate of her programme in Belgrade. The collaboration with the Ferrero Foundation – long rooted in individual academic relationships – has now evolved into a formal partnership at Faculty level, strengthening the University’s third mission of societal engagement.

“This is the first edition of the Master’s to welcome a cohort with 50% international students,” Professor Gallo noted. “It perfectly represents what we set out to achieve: a programme that bridges academic training with the needs of industry. The business case project led to the development of four product prototypes. While they may not yet be market-ready, several are close to being commercially viable – achieved in just two months. It was a truly impressive industrial journey.”

The academic journey officially ended on July 3 with an award ceremony at the Auditorium of the Fondazione Piera, Pietro e Giovanni Ferrero in Alba. The event, attended by Mrs Maria Franca Ferrero, celebrated outstanding student achievements in three categories: Best Business Case Project Team (Gaia Diotallevi and Yunuén Almaguer Almaguer), Best Academic Journey (Elena Rinaldi), and Best Thesis (Xuecong Li).

We wish the students all the best for their future career, and we are looking forward to welcoming the next cohort for this Master’s programme.

Photo Credit: Silvia Muratore