MSc in Food Engineering
Milan, Italy
MSc
DURATION
2 years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
TUITION FEES
EUR 3,898 / per year *
STUDY FORMAT
On-Campus, Blended
* tuition fees for Non-EEA students correspond automatically to the full contribution of 3898,20€; tuition fees for EEA students range from about 895,20 € to 3898,20 € per year
Key Summary
About: The MSc in Food Engineering at Politecnico di Milano trains master’s-level students to solve problems and innovate the food and beverage value chain. It covers chemical-physical and nutritional food properties, product and process engineering, supply chain analysis, sustainability, regulatory policies, food safety, quality management and industrial transformation technologies.
Career Outcomes: Graduates can work nationally and internationally in research, product development, process engineering, quality and safety management, supply chain and sustainability roles. Typical positions include process engineer, product developer, quality manager, food safety officer, supply chain analyst, R&D specialist in food manufacturers, consultancies, regulators and research centres, and startups worldwide.
Mission and goals
Food Engineering aims at developing a new food industry culture and at training master degree-level students who are able to solve problems and to innovate the value chain of the food and beverage industry. Food engineers acquire strong skills in:
- The chemical-physical and nutritional qualities of foods and beverages, and related product and process engineering.
- Analyses and management of the entire supply chain of the modern food and beverage industry.
- The context and the social, economic and environmental effects of production methods, regulatory policies, sustainability.
The program is interdisciplinary and focuses on the industrial food transformation technologies and on the analysis and modeling of the social, economic, and environmental effects of the production, from farm to fork.
Food engineering focuses on food and beverage processing, production, and preservation technologies; support the design of food products and production equipment; it takes care of quality management, certification and of food safety; it designs sustainable processes, considering the product life and the reduction of energy consumption connected with production and logistics.
The objective is to prepare culturally and professionally highly qualified technicians able to carry out and to manage activities related to research and design along the entire value chain of the food and beverage sector, operating at national and international level.