Università Cattolica del Sacro Cuore
MSc in Food Processing: innovation and tradition
Cremona, Italy
MSc
DURATION
2 years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
24 Jun 2026*
EARLIEST START DATE
Sep 2026
TUITION FEES
EUR 9,370 / per year **
STUDY FORMAT
On-Campus
* 6 May 2026 for non-EU students | 24 June 2026 for EU students
** non-EU residents | €6,850 for EU residents per year
Key Summary
The M.Sc. in Food Processing will enable students to generate new food products and modify existing products and processes, as well as implement new methods to improve food quality.
Students will acquire skills regarding scientific and engineering principles in research and development. Still, they will also be qualified to prepare and submit product costs based on acquiring raw materials and manufacturing budgets.
The program will teach students to check and improve the food safety and quality metrics from conception to market. At the end of the program, students will be proficient in developing and implementing waste management specifications and managing the circular economy approach in the food processor.
UCSC International Scholarship available to non-EU residents. If they get the scholarship, the yearly tuition fee is € 6,400.
Total ECTS: 120
First-Year
- Raw Materials
- Physical Chemistry and Biochemistry of Food
- Food Microbiology
- Food Supply Chain Management
- Food Technology and Plants
- Food Quality Assurance and International Certifications
- Free Choice Courses*
*Suggested Courses
- Food Footprint: the Environmental Impact of the Agro-Food Chain
- Food Consumer Psychology and Market Intelligence
- Introduction to the Sustainability of the Food System
- Italian Civilization and Language for International Students
Second Year
- Digital Data Processing
- The Economic Impact of Agricultural and Food Regulation
- Food Processing
- Innovation in Food Packaging
- Process Control and Digitalization in the Food Industry
- Soft Skill
- Free Choice Courses
- Thesis
*Suggested Courses
- Food Footprint: the Environmental Impact of the Agro-Food Chain
- Food Consumer Psychology and Market Intelligence
- Introduction to the Sustainability of the Food System
- Italian Civilization and Language for International Students
Graduates of this programme are well-equipped for roles in food product innovation. They can work as product developers within R&D teams, using their expertise to create new food products. In managerial roles, they will blend technology, financial planning, and research to drive innovation.
Graduates are also suited for positions as product and innovation managers, where they will lead efforts to develop safe, high-quality, and healthy foods. As food quality experts, they can work as global food production managers, overseeing key aspects of food safety and quality.
Most graduates start as junior food safety specialists, joining the innovation, safety, or quality departments of leading food companies.
As an expert in food product innovation, graduates can apply as product developers, with a role in R&D groups of Food Companies. In managerial positions, they will be combining technology, financial planning, and research. Positions as product and innovation managers will be specific to the program graduates' skills. In addition, as food quality experts, graduates can become global food production managers. This entails monitoring fundamental aspects of food production, which means graduates are responsible for creating high-quality, safe, and healthy products. Graduates are likely to start as junior food safety specialists working in the innovation, safety, or quality department of a food company.