Università Cattolica del Sacro Cuore
Specializing Master in Innovation in Food Science and Technology – Michele Ferrero
Cremona, Italy
MA
DURATION
1 year
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
24 Jun 2026
EARLIEST START DATE
Oct 2026
TUITION FEES
EUR 5,000 / per year
STUDY FORMAT
On-Campus
Key Summary
The Inter-University Second-level Master’s Degree in “Innovation in Food Science and Technology – Michele Ferrero” will be activated, for the academic year 2026/2027, 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.
The master committee assigns scholarships to talented students based on application evaluation. The awarding is communicated upon admission.
25 February 2026
TOTAL: 60 ECTS
Food System and Legislation
- Food System - An online module “Introduction to the Food System” as the first module of the first semester of the Food System Master of Science Programme - EIT Food
- Food Legislation
Food and Human Health
- Probiotics and Prebiotics
- Chemical Composition of Dietary Fats and Their Impact on Human Health
- Innovative Healthy Foods I
- Gut Microbiome and Its Interactions in the Human Body
- The Antioxidant Defense System
- Dietary Advanced Glycation End Products and Their Relevance for Human Health
- Adverse Reactions to Food - Allergy and Intolerance
Innovative Food Technologies
- Innovative Food Technologies
- Food Microbiomes
- Emerging Delivery Systems for Bioactive Food Components
- Restraint of Non-enzymatic Protein and Lipid Oxidation in Food
- Omics Analysis in Food Transformation
Chemical and Microbiological Indexes for Quality and Safety of Foods
- Foodborne Pathogens in the Food System
- Microbiological Risk Assessment
- Chemical Contaminants in the Food System
- Cholesterol Oxidation Products (Oxysterols) and Their Relevance for Human Health
- Protein Epoxidation: Basic Concepts and Emerging Roles
- Omics Analysis of Oxysterols
- Proteo-lipidomics
The Master prepares a class of highly qualified professionals to pursue a career in different areas of the food industry, such as research and development, quality assurance, quality control, technical management, production management, management nutritional aspects and food regulation, food communication (corporate, media & press, promotional...).
This second-level postgraduate degree (Second level Continuing education program) aims to have training specialists with interdisciplinary scientific knowledge in the technological, nutritional, biological, and chemical fields that allow them to contribute further to the production system of a food company, research and development in a laboratory or a consulting division, as well as to have a broad vision of the factors influencing new food products or their reformulation. The academic background provided by the program will allow post-graduates to use their skills to manage, with an international and innovative approach, the research and development of new food products, with particular attention to product and process quality.
A multidisciplinary approach and international perspective characterize the teaching activities. The Master prepares a class of highly qualified professionals to pursue a career in different areas of the food industry, such as research and development, quality assurance, quality control, technical management, production management, management nutritional aspects and food regulation, food communication (corporate, media & press, promotional...).