Innovations in Food Science and Technology - Michele Ferrero 12 months Postgraduate Program By Università Cattolica del Sacro Cuore |Top Universities
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Innovations in Food Science and Technology - Michele Ferrero Innovations in Food Science and Technology - Michele Ferrero

Location

Milan, Milan, Italy
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Program Duration

12 monthsProgram duration

Application Deadline

09 May, 2025Application Deadline

Scholarship

YesScholarships

Main Subject Area

Food ScienceMain Subject Area

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Program overview

Main Subject

Food Science

Degree

MA

Study Level

Masters

Study Mode

On Campus

The inter-University Second-level Master’s Degree in “Innovation in Food Science and Technology – Michele Ferrero” will be activated, for the academic year 2024/2025, by the Faculty of Agriculture, Food and Environmental Sciences at the “Università Cattolica del Sacro Cuore” and the Department of Agricultural, Forest and Food Sciences at the University of Turin.

Program overview

Main Subject

Food Science

Degree

MA

Study Level

Masters

Study Mode

On Campus

The inter-University Second-level Master’s Degree in “Innovation in Food Science and Technology – Michele Ferrero” will be activated, for the academic year 2024/2025, by the Faculty of Agriculture, Food and Environmental Sciences at the “Università Cattolica del Sacro Cuore” and the Department of Agricultural, Forest and Food Sciences at the University of Turin.

Admission Requirements

6+
90+
Applicants must have a background in one of the following degrees: Medicine and surgery, Veterinarian medicine, Pharmacy, Agrarian sciences and technologies, Food sciences and technologies, Chemistry, Biological sciences.


Candidates must also to possess specific knowledge in the topics listed below, which will be assessed during the admission interview:

  • Human nutrition : basics of food composition, nutrients and related needs. General knowledge of metabolism, dysmetabolism and energy balance. Physiopathological and basic clinical aspects of obesity and dysmetabolic diseases.
  • General and food microbiology : basic knowledge on the role of the microorganisms in the food transformation and preservation.
  • Food technology : basic knowledge on the unit operations in food processing and transformation of raw materials from plant and animal origin.
  • Food chemistry : basic knowledge on the food chemistry and analytical techniques, considering also consumer protection.

09 May 2025
1 Year
Oct

Tuition Fee

Scholarships

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