Your input will help us improve your experience.You can close this popup to continue using the website or choose an option below to register in or login.
The Master's degree in Food Science and Technology (STAL), in line with the educational objectives set by the program, aims to train specialists in the field of food science and technology with in-depth interdisciplinary knowledge. Graduates will be able to perform complex tasks to effectively respond to the demographic, cultural, and technological changes that continually challenge the food production context. Educational priorities include areas such as food safety, quality, integrity, and sustainability, in line with the bioeconomy principles established by the United Nations. These are integrated with the efficiency and productivity of the food sector, in line with the application of automation and digital technologies characteristic of Industry 4.0.
The program provides the theoretical, methodological, and practical foundations to prepare graduates, on the one hand, to support the resilience and optimization of traditional high-quality food production, and, on the other hand, to design and develop innovative food products. The education received will allow graduates to perform managerial tasks in the food industry and in companies related to the production, processing, preservation, and distribution of food products, packaging, and auxiliary products. This includes work in large-scale retail, public and private bodies conducting analysis, control, certification activities, as well as those involved in scientific investigations to protect and enhance food products, training institutions, and freelance work in the field of Food Technologists. The program also provides access to PhD programs in food science and technology, both nationally and internationally.
The program develops, in particular, solid knowledge and skills in the following areas and sectors:
Food production, packaging, preservation, and distribution processes.
Food safety, integrity, and quality.
Integration of tradition and innovation in food production.
Development of new food products considering consumer needs and preferences.
Chemistry, biochemistry, and human nutrition with an applied focus on the food sector.
Communication in interdisciplinary settings, including economic contexts.
Management and use of microbial resources in various food and nutritional applications.
Ability to Apply Knowledge and Understanding
The core knowledge and understanding that the graduate in Food Science and Technology will acquire include:
Chemical, physical, and structural properties of food.
Theoretical and applied knowledge of European legislation on food hygiene and safety.
Knowledge of voluntary standards in food quality and safety certification.
Knowledge of new processing technologies that are alternatives to traditional ones, with a focus on innovative features and potential applications.
Knowledge of methods for sizing and analyzing production plants.
Knowledge of techniques and equipment for food and beverage packaging.
In-depth knowledge of product and process design, optimization, and quality control strategies using digital innovation, industrial automation, and Quality by Design.
Understanding of the relationship between structure and formulation/production of food products.
Knowledge of statistical tools necessary for the design, optimization, and monitoring of products and processes.
Understanding of national and international regulatory frameworks governing packaging machinery and equipment.
Understanding the role of consumers in the design and optimization of food and processes.
Knowledge of traditional and emerging sensory methods for evaluating acceptability and preference.
Economic, political, and managerial knowledge of the food sector, from both a system-wide and company perspective, with a particular focus on innovation.
Knowledge of the structural peculiarities of macromolecules and the properties of micromolecules in food matrices.
Understanding the biochemical and chemical aspects of the main food transformation processes and the changes that occur in the final product, particularly concerning potential impacts on food quality in terms of nutritional and health-related aspects.
Ability to understand the use of food to meet the nutritional needs of consumers.
Understanding common nutritional issues related to food consumption.
Knowledge of nutritional and biochemical aspects of food in the context of the daily diet, essential for defining new formulations that contribute to maintaining health, especially for sensitive consumers.
Understanding regulations and directives related to the use of food in the nutritional sector.
Knowledge of conventional and innovative technological and biotechnological processes.
Knowledge of methods for evaluating and controlling food shelf life.
Knowledge of analytical methods and techniques (chemical and physical) for evaluating the composition and structure of food.
Knowledge of the complexity and diversity of microbial resources involved in ensuring food safety, quality, health, and sustainability in the agri-food system.
Knowledge and understanding of methodological approaches necessary for studying microbiomes associated with food, food production environments, and the human microbiota.
Knowledge and understanding of managing microbial resources to improve food processes and products, including enhancing biological value and extending shelf life through predictive microbiology approaches.
Knowledge and understanding of recovering by-products for the enhancement of components with biological activity of interest in the food sector.
Programme overview
Main Subject
Food Science
Degree
MSc
Study Level
Masters
Study Mode
On Campus
The Master's degree in Food Science and Technology (STAL), in line with the educational objectives set by the program, aims to train specialists in the field of food science and technology with in-depth interdisciplinary knowledge. Graduates will be able to perform complex tasks to effectively respond to the demographic, cultural, and technological changes that continually challenge the food production context. Educational priorities include areas such as food safety, quality, integrity, and sustainability, in line with the bioeconomy principles established by the United Nations. These are integrated with the efficiency and productivity of the food sector, in line with the application of automation and digital technologies characteristic of Industry 4.0.
The program provides the theoretical, methodological, and practical foundations to prepare graduates, on the one hand, to support the resilience and optimization of traditional high-quality food production, and, on the other hand, to design and develop innovative food products. The education received will allow graduates to perform managerial tasks in the food industry and in companies related to the production, processing, preservation, and distribution of food products, packaging, and auxiliary products. This includes work in large-scale retail, public and private bodies conducting analysis, control, certification activities, as well as those involved in scientific investigations to protect and enhance food products, training institutions, and freelance work in the field of Food Technologists. The program also provides access to PhD programs in food science and technology, both nationally and internationally.
The program develops, in particular, solid knowledge and skills in the following areas and sectors:
Food production, packaging, preservation, and distribution processes.
Food safety, integrity, and quality.
Integration of tradition and innovation in food production.
Development of new food products considering consumer needs and preferences.
Chemistry, biochemistry, and human nutrition with an applied focus on the food sector.
Communication in interdisciplinary settings, including economic contexts.
Management and use of microbial resources in various food and nutritional applications.
Ability to Apply Knowledge and Understanding
The core knowledge and understanding that the graduate in Food Science and Technology will acquire include:
Chemical, physical, and structural properties of food.
Theoretical and applied knowledge of European legislation on food hygiene and safety.
Knowledge of voluntary standards in food quality and safety certification.
Knowledge of new processing technologies that are alternatives to traditional ones, with a focus on innovative features and potential applications.
Knowledge of methods for sizing and analyzing production plants.
Knowledge of techniques and equipment for food and beverage packaging.
In-depth knowledge of product and process design, optimization, and quality control strategies using digital innovation, industrial automation, and Quality by Design.
Understanding of the relationship between structure and formulation/production of food products.
Knowledge of statistical tools necessary for the design, optimization, and monitoring of products and processes.
Understanding of national and international regulatory frameworks governing packaging machinery and equipment.
Understanding the role of consumers in the design and optimization of food and processes.
Knowledge of traditional and emerging sensory methods for evaluating acceptability and preference.
Economic, political, and managerial knowledge of the food sector, from both a system-wide and company perspective, with a particular focus on innovation.
Knowledge of the structural peculiarities of macromolecules and the properties of micromolecules in food matrices.
Understanding the biochemical and chemical aspects of the main food transformation processes and the changes that occur in the final product, particularly concerning potential impacts on food quality in terms of nutritional and health-related aspects.
Ability to understand the use of food to meet the nutritional needs of consumers.
Understanding common nutritional issues related to food consumption.
Knowledge of nutritional and biochemical aspects of food in the context of the daily diet, essential for defining new formulations that contribute to maintaining health, especially for sensitive consumers.
Understanding regulations and directives related to the use of food in the nutritional sector.
Knowledge of conventional and innovative technological and biotechnological processes.
Knowledge of methods for evaluating and controlling food shelf life.
Knowledge of analytical methods and techniques (chemical and physical) for evaluating the composition and structure of food.
Knowledge of the complexity and diversity of microbial resources involved in ensuring food safety, quality, health, and sustainability in the agri-food system.
Knowledge and understanding of methodological approaches necessary for studying microbiomes associated with food, food production environments, and the human microbiota.
Knowledge and understanding of managing microbial resources to improve food processes and products, including enhancing biological value and extending shelf life through predictive microbiology approaches.
Knowledge and understanding of recovering by-products for the enhancement of components with biological activity of interest in the food sector.
Admission Requirements
4+
42+
To be admitted to the degree program, applicants must hold a degree from the L-26 class (or the corresponding class under Ministerial Decree 509/1999), or another foreign qualification recognized as equivalent, or a three-year university diploma. The university independently evaluates foreign academic qualifications in accordance with Articles 2 and 3 of Law 148/02 to issue the corresponding Italian degrees. Graduates from other classes can also access the Master's degree program, provided they meet the following minimum requirements: at least 50 ECTS (CFU) in the following Scientific Disciplinary Sectors (SSD): MAT/01-09 FIS/01-08 CHIM/01, CHIM/02, CHIM/03, CHIM/06, CHIM/10 AGR/01 AGR/15 AGR/16 BIO/10 BIO/09, MED/49 Admission Requirements Among these, the candidate must have acquired at least: · 9 CFU (ECTS) in SSD AGR/15 · 6 CFU in SSD AGR/16 · 6 CFU in SSD MED/49 or BIO/09 If the candidate does not meet these specific curricular requirements, they may, upon recommendation from the Academic Board, attend individual courses offered by the University before undergoing the evaluation of their academic preparation. Proficiency in English at a B1 level or higher under the Common European Framework of Reference for Languages (CEFR) is required for admission. Verification of Academic Preparation Graduates from the Bachelor's Degree in Food Science and Technology (L-26 class) with a final grade of 80/110 or higher (or a weighted average of 21/30 in case the candidate has not graduated) are admitted directly to the Master's program. For graduates in L-26 with grades below 80/110 or from other degree classes, the adequacy of their academic preparation will be assessed through an exam or interview (including online formats) conducted by a commission appointed by the Academic Board. Core Knowledge for Adequacy Assessment · General and Food Microbiology: Basic knowledge of the role of microorganisms in food processing and preservation. · Food Technologies: Knowledge of fundamental unit operations and processes for the preservation and transformation of raw materials of plant and animal origin. · Food Processing Equipment: Basic knowledge of machinery for food transformation and preservation. · Economics and Marketing Principles. · Food Chemistry and Analysis: Basic understanding of food composition, analytical techniques, and consumer protection considerations. · Nutrition and Human Nutrition Fundamentals. If the candidate lacks the specific curricular requirements, they may attend individual courses offered by the University upon the Academic Board's recommendation. Once the required preparation is achieved, the candidate can proceed to the adequacy verification exam.
2 Years
Oct
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
Food Science and Technology - master
Main Campus, Milan, Italy
24 monthsProgramme duration
Food ScienceMain Subject Area
Programme overview
Main Subject
Food Science
Degree
MSc
Study Level
Masters
Study Mode
On Campus
The Master's degree in Food Science and Technology (STAL), in line with the educational objectives set by the program, aims to train specialists in the field of food science and technology with in-depth interdisciplinary knowledge. Graduates will be able to perform complex tasks to effectively respond to the demographic, cultural, and technological changes that continually challenge the food production context. Educational priorities include areas such as food safety, quality, integrity, and sustainability, in line with the bioeconomy principles established by the United Nations. These are integrated with the efficiency and productivity of the food sector, in line with the application of automation and digital technologies characteristic of Industry 4.0.
The program provides the theoretical, methodological, and practical foundations to prepare graduates, on the one hand, to support the resilience and optimization of traditional high-quality food production, and, on the other hand, to design and develop innovative food products. The education received will allow graduates to perform managerial tasks in the food industry and in companies related to the production, processing, preservation, and distribution of food products, packaging, and auxiliary products. This includes work in large-scale retail, public and private bodies conducting analysis, control, certification activities, as well as those involved in scientific investigations to protect and enhance food products, training institutions, and freelance work in the field of Food Technologists. The program also provides access to PhD programs in food science and technology, both nationally and internationally.
The program develops, in particular, solid knowledge and skills in the following areas and sectors:
Food production, packaging, preservation, and distribution processes.
Food safety, integrity, and quality.
Integration of tradition and innovation in food production.
Development of new food products considering consumer needs and preferences.
Chemistry, biochemistry, and human nutrition with an applied focus on the food sector.
Communication in interdisciplinary settings, including economic contexts.
Management and use of microbial resources in various food and nutritional applications.
Ability to Apply Knowledge and Understanding
The core knowledge and understanding that the graduate in Food Science and Technology will acquire include:
Chemical, physical, and structural properties of food.
Theoretical and applied knowledge of European legislation on food hygiene and safety.
Knowledge of voluntary standards in food quality and safety certification.
Knowledge of new processing technologies that are alternatives to traditional ones, with a focus on innovative features and potential applications.
Knowledge of methods for sizing and analyzing production plants.
Knowledge of techniques and equipment for food and beverage packaging.
In-depth knowledge of product and process design, optimization, and quality control strategies using digital innovation, industrial automation, and Quality by Design.
Understanding of the relationship between structure and formulation/production of food products.
Knowledge of statistical tools necessary for the design, optimization, and monitoring of products and processes.
Understanding of national and international regulatory frameworks governing packaging machinery and equipment.
Understanding the role of consumers in the design and optimization of food and processes.
Knowledge of traditional and emerging sensory methods for evaluating acceptability and preference.
Economic, political, and managerial knowledge of the food sector, from both a system-wide and company perspective, with a particular focus on innovation.
Knowledge of the structural peculiarities of macromolecules and the properties of micromolecules in food matrices.
Understanding the biochemical and chemical aspects of the main food transformation processes and the changes that occur in the final product, particularly concerning potential impacts on food quality in terms of nutritional and health-related aspects.
Ability to understand the use of food to meet the nutritional needs of consumers.
Understanding common nutritional issues related to food consumption.
Knowledge of nutritional and biochemical aspects of food in the context of the daily diet, essential for defining new formulations that contribute to maintaining health, especially for sensitive consumers.
Understanding regulations and directives related to the use of food in the nutritional sector.
Knowledge of conventional and innovative technological and biotechnological processes.
Knowledge of methods for evaluating and controlling food shelf life.
Knowledge of analytical methods and techniques (chemical and physical) for evaluating the composition and structure of food.
Knowledge of the complexity and diversity of microbial resources involved in ensuring food safety, quality, health, and sustainability in the agri-food system.
Knowledge and understanding of methodological approaches necessary for studying microbiomes associated with food, food production environments, and the human microbiota.
Knowledge and understanding of managing microbial resources to improve food processes and products, including enhancing biological value and extending shelf life through predictive microbiology approaches.
Knowledge and understanding of recovering by-products for the enhancement of components with biological activity of interest in the food sector.
Programme overview
Main Subject
Food Science
Degree
MSc
Study Level
Masters
Study Mode
On Campus
The Master's degree in Food Science and Technology (STAL), in line with the educational objectives set by the program, aims to train specialists in the field of food science and technology with in-depth interdisciplinary knowledge. Graduates will be able to perform complex tasks to effectively respond to the demographic, cultural, and technological changes that continually challenge the food production context. Educational priorities include areas such as food safety, quality, integrity, and sustainability, in line with the bioeconomy principles established by the United Nations. These are integrated with the efficiency and productivity of the food sector, in line with the application of automation and digital technologies characteristic of Industry 4.0.
The program provides the theoretical, methodological, and practical foundations to prepare graduates, on the one hand, to support the resilience and optimization of traditional high-quality food production, and, on the other hand, to design and develop innovative food products. The education received will allow graduates to perform managerial tasks in the food industry and in companies related to the production, processing, preservation, and distribution of food products, packaging, and auxiliary products. This includes work in large-scale retail, public and private bodies conducting analysis, control, certification activities, as well as those involved in scientific investigations to protect and enhance food products, training institutions, and freelance work in the field of Food Technologists. The program also provides access to PhD programs in food science and technology, both nationally and internationally.
The program develops, in particular, solid knowledge and skills in the following areas and sectors:
Food production, packaging, preservation, and distribution processes.
Food safety, integrity, and quality.
Integration of tradition and innovation in food production.
Development of new food products considering consumer needs and preferences.
Chemistry, biochemistry, and human nutrition with an applied focus on the food sector.
Communication in interdisciplinary settings, including economic contexts.
Management and use of microbial resources in various food and nutritional applications.
Ability to Apply Knowledge and Understanding
The core knowledge and understanding that the graduate in Food Science and Technology will acquire include:
Chemical, physical, and structural properties of food.
Theoretical and applied knowledge of European legislation on food hygiene and safety.
Knowledge of voluntary standards in food quality and safety certification.
Knowledge of new processing technologies that are alternatives to traditional ones, with a focus on innovative features and potential applications.
Knowledge of methods for sizing and analyzing production plants.
Knowledge of techniques and equipment for food and beverage packaging.
In-depth knowledge of product and process design, optimization, and quality control strategies using digital innovation, industrial automation, and Quality by Design.
Understanding of the relationship between structure and formulation/production of food products.
Knowledge of statistical tools necessary for the design, optimization, and monitoring of products and processes.
Understanding of national and international regulatory frameworks governing packaging machinery and equipment.
Understanding the role of consumers in the design and optimization of food and processes.
Knowledge of traditional and emerging sensory methods for evaluating acceptability and preference.
Economic, political, and managerial knowledge of the food sector, from both a system-wide and company perspective, with a particular focus on innovation.
Knowledge of the structural peculiarities of macromolecules and the properties of micromolecules in food matrices.
Understanding the biochemical and chemical aspects of the main food transformation processes and the changes that occur in the final product, particularly concerning potential impacts on food quality in terms of nutritional and health-related aspects.
Ability to understand the use of food to meet the nutritional needs of consumers.
Understanding common nutritional issues related to food consumption.
Knowledge of nutritional and biochemical aspects of food in the context of the daily diet, essential for defining new formulations that contribute to maintaining health, especially for sensitive consumers.
Understanding regulations and directives related to the use of food in the nutritional sector.
Knowledge of conventional and innovative technological and biotechnological processes.
Knowledge of methods for evaluating and controlling food shelf life.
Knowledge of analytical methods and techniques (chemical and physical) for evaluating the composition and structure of food.
Knowledge of the complexity and diversity of microbial resources involved in ensuring food safety, quality, health, and sustainability in the agri-food system.
Knowledge and understanding of methodological approaches necessary for studying microbiomes associated with food, food production environments, and the human microbiota.
Knowledge and understanding of managing microbial resources to improve food processes and products, including enhancing biological value and extending shelf life through predictive microbiology approaches.
Knowledge and understanding of recovering by-products for the enhancement of components with biological activity of interest in the food sector.
Admission Requirements
MAT/01-09 FIS/01-08 CHIM/01, CHIM/02, CHIM/03, CHIM/06, CHIM/10 AGR/01 AGR/15 AGR/16 BIO/10 BIO/09, MED/49
Admission Requirements Among these, the candidate must have acquired at least: · 9 CFU (ECTS) in SSD AGR/15 · 6 CFU in SSD AGR/16 · 6 CFU in SSD MED/49 or BIO/09
If the candidate does not meet these specific curricular requirements, they may, upon recommendation from the Academic Board, attend individual courses offered by the University before undergoing the evaluation of their academic preparation.
Proficiency in English at a B1 level or higher under the Common European Framework of Reference for Languages (CEFR) is required for admission.
Verification of Academic Preparation Graduates from the Bachelor's Degree in Food Science and Technology (L-26 class) with a final grade of 80/110 or higher (or a weighted average of 21/30 in case the candidate has not graduated) are admitted directly to the Master's program. For graduates in L-26 with grades below 80/110 or from other degree classes, the adequacy of their academic preparation will be assessed through an exam or interview (including online formats) conducted by a commission appointed by the Academic Board. Core Knowledge for Adequacy Assessment · General and Food Microbiology: Basic knowledge of the role of microorganisms in food processing and preservation. · Food Technologies: Knowledge of fundamental unit operations and processes for the preservation and transformation of raw materials of plant and animal origin. · Food Processing Equipment: Basic knowledge of machinery for food transformation and preservation. · Economics and Marketing Principles. · Food Chemistry and Analysis: Basic understanding of food composition, analytical techniques, and consumer protection considerations. · Nutrition and Human Nutrition Fundamentals. If the candidate lacks the specific curricular requirements, they may attend individual courses offered by the University upon the Academic Board's recommendation. Once the required preparation is achieved, the candidate can proceed to the adequacy verification exam.
Scholarships
Selecting the right scholarship can be a daunting process. With countless options available, students often find themselves overwhelmed and confused. The decision can be especially stressful for those facing financial constraints or pursuing specific academic or career goals.
To help students navigate this challenging process, we recommend the following articles:
How to get a full scholarship
Looking for a fully-funded scholarship to see you into university? Find out how to boost your chances of getting one.
Scholarships to study abroad
Find scholarships to study abroad with our lists of international scholarships – categorized by country, by subject, and by type of student.
Scholarship Applications: Frequently Asked Questions
Get answers to all your questions about scholarship applications, including tips on how to find scholarships and chances of success.
More programmes from the university
Ancient Civilizations for the Contemporary World
Ancient Civilizations for the Contemporary World
Geophysics
Geophysics
Human-Centered Artificial Intelligence
Human-Centered Artificial Intelligence
Sustainable natural resource management
Sustainable natural resource management
Valorization and sustainable development of mountain areas
Valorization and sustainable development of mountain areas
Arts and Humanities (6)
Ancient Civilizations for the Contemporary World
Ancient Civilizations for the Contemporary World
History
History
Humanities
Humanities
Italian language and culture for foreigners
Italian language and culture for foreigners
Language Mediation and Intercultural Communication
Language Mediation and Intercultural Communication
Modern Languages and Literature
Modern Languages and Literature
Philosophy
Philosophy
Studies in Cultural Heritage
Studies in Cultural Heritage
Business and Management (6)
Economics and Management (EMA)
Economics and Management (EMA)
Economics: behavior, data and policy
Economics: behavior, data and policy
Management of Organization and Labour (MOL)
Management of Organization and Labour (MOL)
Engineering and Technology (6)
Artificial Intelligence
Artificial Intelligence
Computer Science
Computer Science
Computer Science for New Media Communications
Computer Science for New Media Communications
Computer Systems and Networks Security
Computer Systems and Networks Security
Computer Systems and Networks Security - online
Computer Systems and Networks Security - online
Music Information Science
Music Information Science
Life Sciences and Medicine (6)
Animal Production
Animal Production
Audiometric Techniques
Audiometric Techniques
Audioprosthetic Techniques
Audioprosthetic Techniques
Biological Sciences
Biological Sciences
Biomedical Laboratory Techniques
Biomedical Laboratory Techniques
Biotechnology
Biotechnology
Breeding and Welfare of Companion Animals
Breeding and Welfare of Companion Animals
Cardiocirculatory and Cardiovascular Perfusion Techniques
Cardiocirculatory and Cardiovascular Perfusion Techniques
Childhood Neuro and Psychomotricity
Childhood Neuro and Psychomotricity
Dental Hygiene
Dental Hygiene
Dietetics
Dietetics
Environment and Workplace Prevention Techniques
Environment and Workplace Prevention Techniques
Exercise, Sport and Health Sciences
Exercise, Sport and Health Sciences
Health Assistance
Health Assistance
Imaging and Radiotherapy Techniques
Imaging and Radiotherapy Techniques
International Medical School (IMS)
International Medical School (IMS)
Medical Biotechnology
Medical Biotechnology
Medicine and Surgery - Policlinico Hospital Location
Medicine and Surgery - Policlinico Hospital Location
Medicine and Surgery - Sacco Hospital Location
Medicine and Surgery - Sacco Hospital Location
Medicine and Surgery - San Paolo Hospital Location
Medicine and Surgery - San Paolo Hospital Location
Midwifery
Midwifery
Natural Health Products Sciences
Natural Health Products Sciences
Neurophysiopathology Techniques
Neurophysiopathology Techniques
Nursing
Nursing
Occupational therapy
Occupational therapy
Orthopaedics Techniques
Orthopaedics Techniques
Orthoptic and Ophthalmologic Assistance
Orthoptic and Ophthalmologic Assistance
Pediatric Nursing
Pediatric Nursing
Pharmaceutical Chemistry and Technology
Pharmaceutical Chemistry and Technology
Pharmacy
Pharmacy
PhysioTherapy
PhysioTherapy
Podiatry
Podiatry
Production and Protection of Plants and Green Areas
Production and Protection of Plants and Green Areas
Professional Education
Professional Education
Psychiatric Rehabilitation Techniques
Psychiatric Rehabilitation Techniques
Psychological Sciences for Prevention and Treatment
Psychological Sciences for Prevention and Treatment
Speech and Language Therapy
Speech and Language Therapy
Veterinary Medicine
Veterinary Medicine
Viticulture and Enology
Viticulture and Enology
Natural Sciences (6)
Chemistry
Chemistry
Cultural Heritage: Sciences, Technologies and Diagnostics
Cultural Heritage: Sciences, Technologies and Diagnostics
Dairy Enterprise Technologies and Management
Dairy Enterprise Technologies and Management
Development and Protection of Mountain Environment
Development and Protection of Mountain Environment
Digital Systems in Agriculture
Digital Systems in Agriculture
Environmental Science and Policy for Sustainability
Environmental Science and Policy for Sustainability
Food Service and Retail Sciences
Food Service and Retail Sciences
Geography, Environment and Territory
Geography, Environment and Territory
Geological Sciences
Geological Sciences
Industrial Chemistry
Industrial Chemistry
Mathematics
Mathematics
Natural Sciences
Natural Sciences
Physics
Physics
Science and Technology for Sustainable Food
Science and Technology for Sustainable Food
Sustainable Agriculture
Sustainable Agriculture
Toxicology for the Human and Environmental Safety
Toxicology for the Human and Environmental Safety
Social Sciences and Management (6)
Communication and Society (CES)
Communication and Society (CES)
International Politics, Law and Economics (IPLE)
International Politics, Law and Economics (IPLE)
International Studies and European Institutions (SIE)
International Studies and European Institutions (SIE)
Italian Sign Language (LIS) and Tactile Italian Sign Language (LIST)
Italian Sign Language (LIS) and Tactile Italian Sign Language (LIST)
Law
Law
Liberal Studies in Communication
Liberal Studies in Communication
Management and Policies of Public Administration
Management and Policies of Public Administration
Political Sciences (SPO)
Political Sciences (SPO)
Sciences of Legal Services
Sciences of Legal Services
Social Sciences for Globalisation (GLO)
Social Sciences for Globalisation (GLO)
Arts and Humanities (6)
Archaeology
Archaeology
Cultural, Intellectual and Visual History
Cultural, Intellectual and Visual History
Historical Sciences
Historical Sciences
History and Criticism of Art
History and Criticism of Art
Human-Centered Artificial Intelligence
Human-Centered Artificial Intelligence
Landscape Architecture
Landscape Architecture
Languages and Literature for Education, Criticism and Translation
Languages and Literature for Education, Criticism and Translation
Modern Humanities
Modern Humanities
Music, Cultures, Media, Performance
Music, Cultures, Media, Performance
Philology, Literature and History of Antiquity
Philology, Literature and History of Antiquity
Philosophical Sciences
Philosophical Sciences
Theatre, Arts, Literatures. International Studies in Intermediality
Theatre, Arts, Literatures. International Studies in Intermediality
Business and Management (6)
Business Administration, Law and Corporate Governance
Business Administration, Law and Corporate Governance
Computational Social and Political Science
Computational Social and Political Science
Data Science for Economics and Health
Data Science for Economics and Health
Economics and Political Science (EPS)
Economics and Political Science (EPS)
Finance and Economics (MEF)
Finance and Economics (MEF)
Management of Health Systems and Organisations
Management of Health Systems and Organisations
Management of Human Resources (MHR)
Management of Human Resources (MHR)
Management of Innovation and Entrepreneurship (MIE)
Management of Innovation and Entrepreneurship (MIE)
Engineering and Technology (6)
Artificial Intelligence for Science and Technology
Artificial Intelligence for Science and Technology
Computer Science
Computer Science
Informatics Security
Informatics Security
Life Sciences and Medicine (6)
Animal Husbandry Sciences and Technologies
Animal Husbandry Sciences and Technologies
Applied Biology in Nutritional Sciences
Applied Biology in Nutritional Sciences
Biodiversity and Evolutionary Biology
Biodiversity and Evolutionary Biology
Biogeosciences: Analysis of Ecosystemand Science Communication
Biogeosciences: Analysis of Ecosystemand Science Communication
Bioinformatics for Computational Genomics
Bioinformatics for Computational Genomics
Biology Applied to Research in Biomedicine
Biology Applied to Research in Biomedicine
Biomedical Omics (BO)
Biomedical Omics (BO)
Biotechnology for The Bioeconomy
Biotechnology for The Bioeconomy
Clinical and Experimental Neuropsychology
Clinical and Experimental Neuropsychology
Cognitive Sciences and Decisional Processes (SCO)
Cognitive Sciences and Decisional Processes (SCO)
Cosmetic Industrial Science
Cosmetic Industrial Science
Crops and Plant Sciences
Crops and Plant Sciences
Dental Medicine
Dental Medicine
Exercise Science for Healthy Life
Exercise Science for Healthy Life
Health Professions of Prevention Sciences
Health Professions of Prevention Sciences
Health Professions of Rehabilitation Sciences
Health Professions of Rehabilitation Sciences
Health Professions of Technical Sciences (Diagnostic)
Health Professions of Technical Sciences (Diagnostic)
Health Professions of Technical Sciences (assistential)
Health Professions of Technical Sciences (assistential)
Medical Biotechnology and Molecular Medicine
Medical Biotechnology and Molecular Medicine
Molecular Biology of the Cell
Molecular Biology of the Cell
Molecular Biotechnology and Bioinformatics
Molecular Biotechnology and Bioinformatics
Multiscale Integrative Biology (MIB)
Multiscale Integrative Biology (MIB)
Nursing and Midwifery Sciences
Nursing and Midwifery Sciences
Pharmaceutical Biotechnology
Pharmaceutical Biotechnology
Plant Science
Plant Science
Psychology in Healthcare
Psychology in Healthcare
Quantitative Biology
Quantitative Biology
Safety Assessment of Xenobiotics and Biotechnological Products
Safety Assessment of Xenobiotics and Biotechnological Products
Veterinary Biotechnology Sciences
Veterinary Biotechnology Sciences
Viticulture and Enology Sciences
Viticulture and Enology Sciences
Natural Sciences (6)
Agricultural Sciences for Sustainability
Agricultural Sciences for Sustainability
Analysis, Planning and Sustainable Management of Land and Territory
Analysis, Planning and Sustainable Management of Land and Territory
Chemistry
Chemistry
Cultural Heritage Conservation Science
Cultural Heritage Conservation Science
Earth Sciences
Earth Sciences
Environmental Change and Global Sustainability (ECGS)
Environmental Change and Global Sustainability (ECGS)
Environmental and Food Economics
Environmental and Food Economics
Food Science and Technology - master
Food Science and Technology - master
Geophysics
Geophysics
Global Environment and Development
Global Environment and Development
Human Nutrition and Food Science
Human Nutrition and Food Science
Mathematics
Mathematics
Physics
Physics
Sustainable Industrial Chemistry
Sustainable Industrial Chemistry
Sustainable natural resource management
Sustainable natural resource management
Valorization and sustainable development of mountain areas
Valorization and sustainable development of mountain areas
Social Sciences and Management (6)
Administration and Public Policy (APP)
Administration and Public Policy (APP)
Global Politics and Society (GPS)
Global Politics and Society (GPS)
Individual and Team Sport Science
Individual and Team Sport Science
International Relations (REL)
International Relations (REL)
Languages and Cultures for International Communication and Cooperation (LIN)
Languages and Cultures for International Communication and Cooperation (LIN)
Law and Sustainable Development
Law and Sustainable Development
Migration Studies and New Societies
Migration Studies and New Societies
Political Science and Government (GOV)
Political Science and Government (GOV)
Politics, Philosophy and Public Affairs (PPPA)
Politics, Philosophy and Public Affairs (PPPA)
Public and Corporate Communication
Public and Corporate Communication
Publishing and Communication, Fashion Cultures
Publishing and Communication, Fashion Cultures
Arts and Humanities (6)
Historical Studies
Historical Studies
Linguistic, Literary and Intercultural Studies in European and Extra-European Perspectives
Linguistic, Literary and Intercultural Studies in European and Extra-European Perspectives
Literature, Arts and Environmental Heritage
Literature, Arts and Environmental Heritage
Philosophy and Human Sciences
Philosophy and Human Sciences
Business and Management (6)
Economic Sociology, Organization, and Labor - Esol
Economic Sociology, Organization, and Labor - Esol
Engineering and Technology (6)
Computer Science
Computer Science
Life Sciences and Medicine (6)
Clinical Research
Clinical Research
Exercise and Sport Sciences
Exercise and Sport Sciences
Experimental Medicine
Experimental Medicine
Intersectoral Innovation
Intersectoral Innovation
Molecular and Cellular Biology
Molecular and Cellular Biology
National Phd in Systems Medicine
National Phd in Systems Medicine
Nutritional Sciences
Pharmaceutical Sciences
Pharmacological Biomolecular Sciences, Experimental and Clinical
Public Health Sciences
Translational Medicine
Veterinary and Animal Science
Natural Sciences (6)
Agriculture, Environment and Bioenergy
Agriculture, Environment and Bioenergy
Chemistry
Chemistry
Earth Sciences
Earth Sciences
Environmental Sciences
Environmental Sciences
Food Systems
Food Systems
Industrial Chemistry
Industrial Chemistry
Mathematical Sciences
Physics, Astrophysics and Applied Physics
Social Sciences and Management (6)
Comparative, Private, Civil Procedural and Business Law
Comparative, Private, Civil Procedural and Business Law
International and Public Law, Ethics and Economics for Sustainable Development - Lees
International and Public Law, Ethics and Economics for Sustainable Development - Lees
Legal Studies Cesare Beccaria
Legal Studies Cesare Beccaria
Political Studies
Political Studies
Public, International and European Union Law
Public, International and European Union Law
Sociology and Methodology of Social Research
Sociology and Methodology of Social Research
Studies On Organized Crime